Lemon Herb Zucchini Chicken

Ingredients

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine (that’s just 1/2 of a normal box like in the picture)
2 medium zucchini
1 C shredded parmesan cheese (about :)
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) If you don’t have fresh oregano, just add a little dried.
Olive oil
Salt and Pepper

Directions

1. Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

2. Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready. Let marinade around 30 minutes.

3. Put the pot on the stove to boil water for the pasta. While you’re waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.

4. Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn’t be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

5. When water boils, add pasta and a spoonfull of salt
   

6. Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill. When done take them off the grill and chop ‘em up.

7. Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture. Just pile it all in there.

8. Give everything a big toss. If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil.

9. Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left.
   

Recipe from Our Best Bites.

Creamy Caprese Pasta

Ingredients

1 pound whole wheat pasta (noodles such as penne work best)
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes
1 pint of grape tomatoes (I cut some in half and left some whole)
1 bunch of fresh basil leaves

Directions

1. Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.

2. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan.
   

3. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too.
   

4. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds. Bake for 25 minutes, or until cheese is golden and bubbly.

5. Top with additional fresh basil and grated cheese. Serve with garlic bread.

Recipe from How Sweet It Is.

Crispy Southwest Chicken Wraps

Ingredients
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream (optional)

Directions

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

2. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Recipe from Mel's Kitchen Cafe.

Stromboli

Ingredients
Yields 2 loaves
1 (.25 oz) package active dry yeast
1 1/3 cups warm water (110° to 115°)
1/4 cup vegetable oil
1/2 tsp salt
4 to 5 cups all-purpose flour

Filling:
1/2 lb thinly sliced ham (I used Turkey)
1/2 lb reduced fat pepperoni
Dried basil
Dried oregano
8 slices provolone cheese
2 cup shredded mozzarella cheese
Extra Virgin Olive Oil

Directions

1. In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth.
   
2. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes.
   
3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle.
   
5. Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese.
   
6. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
7. Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.

Recipe from Burn Me Not.

Veggie Chicken & Cheese Burrito

Ingredients

1 bar cream cheese
½ cup green enchilada sauce
2 tablespoons lime juice
1 teaspoon cumin
1 teaspoon oregano
2 teaspoons chili powder
1 teaspoon onion powder
salt and pepper
2 cloves minced garlic
1/3 cup chopped cilantro
4 green onions, sliced (greens and whites)
3 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese or a mix of Mexican cheeses
1 small package flour tortillas

Directions

1. Cook your chicken or use leftovers up.
   
2. In a large bowl, mash together the cream cheese, enchilada sauce, lime juice, spices, garlic, and green onions.
3. Mix it together. Season with salt and pepper.
4. Add the cheese, cilantro, and shredded chicken.
5. Warm up your tortillas so that they are more pliable. Put a few tablespoons of the filling in the tortilla and roll up.
6. Line a baking sheet with tin foil, spray it with cooking spray. Place the taquitos seam side down. Spray the top with cooking spray.
7. Bake in a preheated 400 degree oven for about 10 minutes or until the tortillas are brown and crispy.

Recipe from Cottage Sisters.

Chicken Lime Tacos

Ingredients

1 1/2 Lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream

Directions

1. Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around.
   
2. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken.
   
3. Simmer for an extra 10-20 minutes until chicken is cooked through.
   
4. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Added Black beans to them, awesome!

Recipe from Favorite Family Recipes.

Pasta with Roasted Red Pepper Sauce

Ingredients
3 whole Red Bell Peppers*
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
½ whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
½ cups Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
½ pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.

Directions

1. Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
2. Lightly toast pine nuts in a skillet. Set aside.
3. Puree peppers with pine nuts. Set aside.
4. Cook pasta according to package directions.
5. In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
6. Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
7. Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

*You can purchase roasted red peppers which means you can skip the first step. It does make life a little easier.

Serves 4

Recipe from Tasty Kitchen.