Easy Peasy Ranch Chicken Tacos

Here is the other family favorite that we promised you.  I made this last night and it literally took 15 minutes.  It is a quick and easy way to use the left over rotisserie chicken in the refrigerator.  I love this recipe for days I have over booked myself. When I make chicken tacos, in minutes we can still have a warm, healthy meal to enjoy as a family.  Seriously, I hear cheering when I tell everyone what we’re having for dinner.


Ranch Chicken Tacos

1-2 cups shredded rotisserie chicken (adjust to preference)

1 tsp mexican seasoning (I use the all-natural, salt-free blend by Frontier. adjust to taste)

1/4 cup chicken broth

1/2 cup mexican blend cheese

2 cups chopped romaine lettuce

1 diced tomato

1/4 cup chopped white onion

1 avocado (optional)

6 small multi-grain tortillas

Place shredded chicken in pan with chicken broth and mexican seasoning on medium-low heat.  Allow to heat through.

When chicken is heated, discard broth and place chicken in tortillas.  Add remaining  ingredients.  Enjoy.

This recipe is so easy to “change-up” and adjust to your family’s taste.  Add salsa, olives, jalapeños or whatever tickles your taste buds!




Roasted Asparagus Chicken Pasta


Here it is, as promised.  My “go to” recipe.  My families favorite.  This is a perfect one dish wonder.  It has servings of whole grains (check the label), vegetables and protein.  I always accompany it with fresh grapes or mixed berries.  Enjoy!

Roasted Asparagus Chicken Pasta

35 min 15 min prep

4 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1 lb asparagus  (I prefer more asparagus)
1 1/2 tablespoons olive oil
1 1/2 teaspoons salt
4-5 sprigs rosemary
3 boneless skinless chicken breasts, cut into bite size pieces
3 tablespoons organic butter
1/2 tablespoon organic butter
14.5 oz Barilla Plus  Rotini or Penne multigrain pasta
1/3 cup grated parmesan cheese (plus more for serving)
  1. Put vinegar into a small saucepan and simmer.  (Feel free to add more balsamic for a richer flavor)
  2. Remove from heat and stir in brown sugar and 1/4 teaspoon pepper.
  3. Set aside. (Mixture will thicken).
  4. Meanwhile, snap tough ends off the asparagus and discard.
  5. Cut spears into 1-inch pieces.
  6. Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
  7. Roast in 400 degree oven until tender, approximately 6-10 minutes depending on thickness.
  8. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium sauté pan over medium-high heat.
  9. Add chicken and sauté until cooked through.
  10. Cook pasta in a large pot of boiling water until done.
  11. Drain pasta and immediately toss with the 3 tablespoons butter, vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
  12. Serve with additional parmesan cheese.

Easy Fool Proof White Chili

Let me tell you something about this chili.  It is incredibly easy and delicious!  Like comparing a book to the movie, this picture does the taste no justice.  All you do is cook the chicken and then combined all ingredients.


4 chicken breasts

(2) 15 oz. can white beans

(2) 4 oz. green chilies

(3) 14 oz. can chicken broth

2 cloves minced garlic

1 1/2 tsp lemon pepper

1 1/2 tsp cumin

1/4 cup dried onion

(2) 15 oz. can white corn (not drained)

4 fresh limes

grated cheese

sour cream (can be omitted)

tortilla chips and or warmed tortillas

Cook chicken covered at 250 degrees for about an hour or until fully cooked.  Mix all ingredients except limes, cheese, sour cream and chips/tortillas.  Heat through.  Serve with chips/tortillas, cheese, sour cream (omitted) and freshly squeezed lime juice.  Enjoy…oh, and you’re welcome!