Here are a couple recipes for easy and tasty summer eatin'....
Quick and Easy BBQ Bites
From: Me!
1 can reduced fat crescent rolls
2 chicken breasts, cooked and shredded
Favorite barbecue sauce
Pinch of cayenne pepper
1 Tbsp butter, melted
1. Preheat oven to crescent roll package directions (I believe 350).
2. Mix shredded chicken with enough bbq sauce to thoroughly moisten the chicken (I had done mine in the crockpot which makes it super tender and easy to shred. Just throw in chicken breasts seasoned with salt and pepper and some chicken broth. Cook on low til done). Add a sprinkle of cayenne to taste.
3. Unroll crescent triangles onto a greased baking sheet. Place a large dollop of chicken mix onto each crescent, roll up and pull sides to prevent chicken from falling out.
4. Melt butter and brush with a pastry brush over each crescent.
5. Bake according to package directions.
These are super tasty and super easy (I'm sure this is not an original recipe by any means haha). They're awesome when you're in a pinch and don't really know what to make for dinner or would be a great appetizer!
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Fiesta Couscous Bowl
From: Me!
2 chicken breasts, cut into bite-size pieces
1/4 tsp garlic salt
1/4 tsp chili powder
1/2 tsp cumin
Olive oil
1 red pepper, diced
3 green onions, thinly sliced
1 can black beans, drained and rinsed
1/2 can corn, drained
Pinch of red pepper flakes (or more...next time I'd add more)
1 medium lime
1 small avocado, diced
Couscous
*you could also use rice, wrap this up in a tortilla, serve it over chips...you name it!
1. Cook cous cous according to package instructions.
2. Cut chicken into bite size pieces. Heat a small amount of olive oil over medium high heat in large skillet and toss in chicken. Add garlic salt, chili powder, and cumin and mix until spices coat all chicken pieces.
3. When chicken is done, lower heat to medium low and add red pepper and green onions. Cook for a few minutes (I wanted my veggies to keep some of their crunch).
4. Add black beans, corn, and pinch(es) of red pepper flakes and cook for a few more minutes
to heat through.
5. Squeeze lime over chicken mixture.
6. Scoop cous cous into bowl, add chicken mix, and top with freshly cut avocado.
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This next recipe is the best of both worlds! It's basically pasta drenched in creamy white queso....what's better than that???
Tex-Mex Chicken & White Cheddar Spaghetti
3/4 lb thin spaghetti
3 Tbsp butter
1 cup diced yellow onion
2 Tbsp flour
1 cup chicken stock
1 cup milk
1/2 lb grated sharp white cheddar cheese
1 Tbsp chopped pickled jalapenos + 1/2 Tbsp juice
1/2 tsp cumin
Salt and pepper, to taste
2 cups cooked, shredded chicken
3 Tbsp chopped cilantro (I omitted)
1. Bring large pot of water to boil. Cook spaghetti to al dente and drain. Remove hot pot to burner.
2. Melt butter and saute onions until softened, about 5 minutes. Stir in flour and cook 2 minutes. Slowly whisk in chicken stock and milk to prevent lumps. Increase heat to thicken sauce.
3. Sprinkle in grated cheese and stir continuously to to melt into sauce evenly.
4. Stir in cumin, salt, pepper, jalapenos, jalapeno juice, chicken, cooked spaghetti and cilantro. Toss to coat evenly in sauce. Taste and adjust seasonings if needed.
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Happy eating friends!
