Honey-Lime Chicken Enchiladas

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded (I used a rotisserie chicken from the store)
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce (I couldn't find green enchilada sauce so I  used salsa verde)

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Green Curry Chicken

1 Cup Uncooked Basmati Rice
1lb Cubed Chicken Breast(cubed)
2-3tsp Green Curry Paste
1 Can Light Coconut Milk (divided)
2 Cups Bell Pepper, Red-Green-Gold
Salt
Cilantro
Cook rice according to package, omitting salt and fat.
Stir in 1/4 tsp.salt. Heat a large nonstick skillet over
medium-high heat. Coat pan with cooking spray.
Sprinkle chicken with 1/4 tsp.salt. Add chicken to pan;
saute 4 minutes or until chicken is lightly browned.
Stir in curry paste; and cook 1 minute, stirring frequently.
Stir in 1 cup coconut milk; bring to a boil. Reduce heat,
and simmer 4 minutes, or until chicken is done, stirring
occasionally. Stir in bell peppers, 1/4 tsp.salt, and remaining
coconut milk; cook 3 minutes or until vegetables are tender.
Serve chicken mixture over rice. Sprinkle with fresh cilantro.

Spicy Peanut Chicken Skewers

2lbs Chicken Breasts (boneless, skinless, sliced into 3/4" pieces)
12 Skewer Sticks
Marinade
1T Olive Oil
2T Soy Sauce
1/2 tsp Onion Powder
1 Garlic Clove (minced)
1T Brown Sugar
2T Fresh Lime Juice
Peanut Dipping Sauce
1 1/2tsp Olive Oil
1 Small Onion (chopped)
2 Garlic Cloves (minced)
1tsp Red Curry Paste
1tsp Salt
1/3 Cup Peanut Butter
1/3 Cup Coconut Milk (low-fat)
2T Water
2tsp Red Wine Vinegar
2T Brown Sugar

Soak skewers in water for 30 minutes..
Combine marinade in a bowl. Coat chicken well and marinate 30 minutes.
Thread onto skewers and grill on medium-high 4 minutes each side.
For sauce, saute onion and garlic in oil over medium heat 5 minutes.
Add remaining ingredients and stir well. Heat to a boil, then remove to
blender. Blend well and serve topped with chopped peanuts.
I used chicken tenders and broiled them.

Navajo Tacos

2 c. flour
1 t. salt
1 t. baking powder
1 T. shortening
Add 3/4 c. cold water
Mix and knead with hands into balls and flatten, to make a round scone like shape.
Fry in heated oil, turning when the first side is cooked.
Top with chili, cheese, lettuce, tomatoes, salsa, or whatever else you enjoy on your tacos.
*These scones are also good with just honey on them!!

Sweet and Spicy Noodles

2-3 chicken breasts cut into chunks and cooked

1 lb noodles, fully cooked and drained (any kind you prefer, I used thin spaghetti)

In a small sauce pan brown 4 tsp minced garlic in some olive oil then add:

1/4 c. vegetable oil

1/3 c. white vinegar

1/4 c. sugar

1/4 c. sesame seeds

3 Tbsp. soy sauce

1 Tbsp. red pepper flakes

Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Serve hot.

I have made this twice now, it's so yummy, and my kids like it, that's how I know it's a hit.

I made mine with shrimp, and that was good too...although not many of you like shrimp :)

Also, I didn't put as much red pepper flakes in because I didn't think my kids would like it.

Enjoy

"Healthier" Banana Peanut Butter Chocolate Chip Muffins

I got this recipe off of Picky-palate.com.  It was soooo yummy!  Also, it wasn't healthier for me because I ate 4 or 5 of them.  YUMMY!!!

“Healthier” Banana Peanut Butter Chocolate Chip Muffins

4 Tablespoons softened butter
2 eggs
2 ripe bananas, mashed
1 Cup plain low-fat vanilla yogurt
2/3 Cup sugar
heaping 1/4 Cup creamy peanut butter
1 1/2 Cups all purpose flour
1/2 Cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 Cup semi sweet chocolate chips
1/4 Cup coarse sugar (I used Turbinado sugar)
1/2 Cup shredded sweetened coconut
1. Preheat oven to 350 degrees F. Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine. Place all dry ingredients into a separate large bowl and stir to combine. Slowly add to wet ingredients along with the chocolate chips until just combined. Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut. Bake for 20-25 minutes or until toothpick comes out clean from center.
12 muffins

Check out what's cookin!!

Man this recipe takes forever... it won't be done until Sept 11, 2010 :):)