LOVEZILLA

Easy Peasy Ranch Chicken Tacos

Feb
01

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!

 

 

 

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Roasted Asparagus Chicken Pasta

Jan
26

 

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.
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