ENERGY BITES
1 C. oatmeal
1/2 C. peanut butter
1/2 C. ground flaxseed
1/2 C. crushed almonds
1Tbsp. chia seeds
1/3 C. honey
1/2 tsp. vanilla
1 C. coconut flakes
Combine all ingredients and roll them into 1 inch balls by putting coconut oil on your finters first. Place in fridge for at least 1 hour. Then, roll in coconut flakes. Enjoy!
March 19, 2018
December 15, 2017
Egg Casserole
Egg Casserole
cook band break up bacon into a small pieces.
Cook Sausage (We use Jimmy Dean Regular) Mis beef and bacon together.
Break 12 pices of bread into little pieces.
Mix well 12 cracked eggs in a bowl.
Grease 9 x13"pan. Put bread in pan.
Sprinkle beef & sausage mix evenly on top of the bread.
Pour mixed eggs evenly over bread.
Top with shredded colby jack cheese.
Bake uncovered at 350 degrees for about 30 minutes. Enjoy!
cook band break up bacon into a small pieces.
Cook Sausage (We use Jimmy Dean Regular) Mis beef and bacon together.
Break 12 pices of bread into little pieces.
Mix well 12 cracked eggs in a bowl.
Grease 9 x13"pan. Put bread in pan.
Sprinkle beef & sausage mix evenly on top of the bread.
Pour mixed eggs evenly over bread.
Top with shredded colby jack cheese.
Bake uncovered at 350 degrees for about 30 minutes. Enjoy!
December 4, 2017
HONEY LIME CHICKEN ENCHILADAS
HONEY LIME CHICKEN ENCHILADAS
These Honey Lime Chicken Enchiladas have changed our view of Enchiladas forever. The marinated chicken and cheese are so good!
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INGREDIENTS:
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
DIRECTIONS:
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ?exible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ?lling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ?exible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9×13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada – it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ?lling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.
NUTRITION INFORMATION
Yield: 6-8, Serving Size: 1
- Amount Per Serving:
- Calories: 418 Calories
- Total Fat: 19.7g
- Cholesterol: 108.1mg
- Carbohydrates: 34.8g
- Fiber: 3.9g
- Sugar: 16.1g
- Protein: 27.1g
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