Orange Cranberry Chicken Salad

Brent has been playing soccer during the week for about 2 years now.  On nights that we have soccer, we are looking for a healthy, quick meal.  Our favorite is this chicken salad.

Orange Cranberry Chicken Salad

1 lb chicken tenderloins, cut into pieces or strips
lettuce (I tend to use green leaf lettuce or an Italian blend)
1 small can mandarin oranges, drained
cheddar cheese (I loved the Kraft crumbles, but now I can't find them so I use shredded)
dried cranberries
sunflower seeds (or if you prefer, sliced almonds or croutons)
olive oil
Montreal chicken seasoning (or Northwoods seasoning)
raspberry vinaigrette dressing (if you prefer sweet, use Marzetti's; if you prefer tangy, use Publix brand)
Place 1 tbsp olive oil in skillet, place chicken strips in skillet, sprinkle with seasoning.  Cook chicken strips until no longer pink, about 5-10 minutes.  While chicken is cooking, arrange lettuce, cheese, cranberries, oranges, and sunflower seeds.  Top with chicken and dressing.  Serve with bread.

Black Bean Dip

Since it's Friday, here is something for a healthy weekend snack.  This is similar to a humus, but much more flavorful! 

Black Bean Dip

2 cans black beans, rinsed and drained
1/2 c chopped red onion
1/3 c salsa (mild or medium, the jalapenos add plenty of spice)
1/3 c chopped fresh cilantro
1/4 c margarita mix
2 tsp chopped jalapenos
1 tsp salt
lime
Pulse all ingredients in blender until smooth.  Serve with lime wedges and warm pita wedges (can also serve with tortilla chips).

Chipotle Crusted Pork Tenderloin

So, did you know that a chipotle pepper is really just a jalapeno that has stayed on the plant too long, turned, red, then smoked?  This recipe can be very hot...so if you don't like spicy, tone down the chili powder.  Also, the longer you marinate it, the hotter it is.  I marinated it 24 hours once, and it was SUPER hot!

Chipotle Crusted Pork Tenderloin

1 tsp onion powder
1 tsp garlic powder
3 tbsp chipotle chili powder (I found this at Publix in the McCormick seasonings, but I've also been told it's hard to find)
1 1/2 tsp salt
4 tbsp brown sugar
1 pork tenderloin
Mix above ingredients in large ziploc bag.  Add pork, marinate in refrigerator at least one hour.  Grill over medium high heat until pork is no longer pink.

Chili Garlic Buffalo Chicken

This is a great recipe I found recently.  It is pretty quick so it's great for a weeknight meal to get you over the midweek hump.  A lot of these things you can keep on hand too.  It has become one of Brent's favorites!

Chili Garlic Chicken

2 chicken breasts, trimmed and flattened

3/4 c buffalo wing sauce (I always use Ken's)

5 tbsp butter

2 tsp minced garlic

1/4 tsp crushed red pepper

1/4 c chopped fresh cilantro
2 tsp lime juice

Marinate chicken breasts in wing sauce for at least 1 hour in Ziploc bag.  Melt butter in pan, add garlic and red pepper.  Add chicken, cook over medium high heat until no longer pink.  Once chicken is done, remove from heat and add lime juice.  Top with cilantro.  Serve over rice.

Southwestern Chicken Salad & Tortillas

This is a very simple weeknight meal.  It is also great to make and have on hand for those nights you just don't want to cook anything.

Southwestern Chicken Salad

3/4 c mayonnaise
1/4 c fresh cilantro, chopped
3 tbsp lime juice
4 c chicken, boiled and shredded
2 tsp chili powder
1 tsp garlic
1/2 tsp cumin
3/4 c poblano pepper, diced
salt, to taste
soft taco tortillas
shredded cheese (I use cheddar or Mexican blend)
Mix ingredients except cheese.  Place down center of tortilla, top with cheese.  Warm in microwave to melt cheese, about 30 seconds.

Cheddar Beef Enchiladas

This recipe for enchiladas is absolutely one of our favorites and makes great left-overs!  I cooked this meal over the summer when we were in Montana and Canada on an RV trip to Glacier, Jasper, and Banff National Parks with the Nelson family.  We split up nights to cook in the little RV kitchen, and I decided enchiladas would be a fun meal!  It worked pretty well, but they are much better fresh at home.

Cheddar Beef Enchiladas

1 lb ground beef
1/2 onion, chopped
1 1/2 tsp garlic, minced
1 pkg taco seasoning
1 cup water
1 can refried beans (I buy fat-free)
1 pkg microwaveable Mexican style rice (I found some Uncle Bens rice that works well)
1 pkg soft taco/enchilada tortillas (10/pk)
2 cans enchilada sauce (mild or medium depending on your preference)
2 cups cheddar cheese
Brown ground beef with onion and garlic, drain.  Return beef to pan, add water and taco seasoning, simmer 5 minutes.  Add cooked rice, stir.  Add in refried beans and 1 cup cheese, heat until cheese is melted.  Spoon mixture down center of tortilla, roll up.  Place in 9x13 greased baking dish, seam side down.  You can fit 6 in a 9x13 dish and 4 more in a 8x8 dish.  Pour enchilada sauce over enchiladas, top with remaining cheese.  Bake uncovered at 350 degrees for 20-25 minutes.  Can be frozen before baking.

Cold Day Taco Soup

So, I'm a little under the weather today and I know a lot of people have been dealing with colds, etc the past few weeks.  This recipe is a delicious soup that is great for cold days when you aren't feeling well.  It's also very hearty for those people who do not really like soup.

Taco Soup

1 lb ground beef
1/2 large onion, chopped
1 tsp garlic
1 pkg taco seasoning
1 can tomatoes w/ diced green chiles
1 can tomatoes w/ diced jalapenos
2 cans light red kidney beans, drained
1 can black beans, drained
1 can beef broth (or 2 cubes beef bouillon & 1 1/2 c water)
2 cups frozen corn
4 cups water
cilantro, cheese, and sour cream
Brown ground beef with chopped onion and garlic, drain.  Add all ingredients to large soup pot.  Bring to boiling, stirring occasionally.  Reduce heat to medium, cover.  Cook at least 30 minutes (can cook longer).  Top with fresh cilantro, cheese, and sour cream.  Serve with bread or crackers.