Category: Snack Time

Mexican Chicken Marinade

6 chicken breast sliced
3 limes juiced
3 tablespoons olive oil
3 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
6-10 garlic cloves minced or use a press or chopped
Mix it all together and let sit overnight or for several hours

Then you can grill or sauté and use for fajitas or make Mexican chicken taco salads or quinoa bowls. OR I plan to add some more jazz and make the chicken taquitos my kids LOVE.  Obviously, you can make half or a 1/3 easily with this recipe.  I just wanted to use the chicken for several things, so I did a bigger batch.  We will be having salad one night with it and I will make taquitos for the freezer with the rest of it.

Another IDEA I LOVE:


Mexican Chicken & Quinoa Salad
2-3 cups salad (romaine is typically what I use)
1/8 cup cooked black beans (I mash as cooking for better consistency)
1/4 cup fresh cilantro chopped
Several chicken slices from recipe above
1/2 cup quinoa
1/2 avocado sliced
Tomato and/or onion would be good toppings too
Use your favorite salsa as “dressing”

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Banana Bread Muffins

My daughter only likes muffins with out chunks, such as, chocolate chips or blueberries.  She loves banana bread, but I feel like it takes a million years to bake (especially if I try to do in the morning).  So I took our bread recipe and made it work in muffin tins, thus allowing quick baking time!IMG_2497

3 very ripe bananas
¾ cup sugar
1 egg
1 teaspoon vanilla
1/3 cup melted butter
I put in mixer and let mix while I measure dry ingredients in separate bowl. (no banana chunks allowed for my kid)

1 ½ cups flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
Mix together

I then use a rubber spatula and mix dry into wet ingredients.  Then fill prepared (papers or greased) muffin tins 2/3rds full about a ¼ cup per tin in my pan.

Bake 350 for 20-25 minutes.  (while baking I take my morning shower!)

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Chicken Taquitos

We make these for freezer and then warm up as a quick snack for after school.  Or the kids take in their lunch frozen and then warm up in microwave.  They dip them in sour cream, salsa, or just eat them plain.  I wing a lot of the seasonings.  So feel free to adjust to your liking.

 

2 cups chicken
2 Tablespoons Taco seasoning
1/3 cup cream cheese
¼ cup green salsa
1 Tablespoon lime juice
½ teaspoon cumin
1 cup grated cheese
½ an onion minced
3-5 cloves garlic minced
2 Tablespoons olive oil

Tortilla shells

Sprinkle taco seasoning on chicken then saute or grill chicken.  Transfer chicken to cutting board.  (After chicken cools shred or chop in into small pieces.)  Then while waiting for chicken to cool use your same pan add garlic, onion, lime juice, and little water to deglaze pan.  Shred/chop chicken.  Then add cream cheese, cumin, salsa, chicken to pan.  Once well combined turn off heat.  Add 1 Tablespoon and 2 Tablespoons of cheese into tortilla shell and tightly roll up.

Place on sheet pan. You can brush with butter for crispier shell.  It is not necessary.

Cook 425 for 10 mins

Freeze separated on sheet pan and then transfer to freezer bag or container for easy quick warm up.  If you put in container before you freeze, it will be one giant taquito as the shells will stick together.

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