Oven-Fried Chicken Chimichangas

Yum, yum, yum! That’s all I can say 🙂 If you are a vegetarian, omit the chicken and replace with tofu, see below.

Ingredients
2⁄3 cup picante sauce or your favorite salsa
1 tsp. ground cumin
1⁄2 tsp. dried oregano, leaves crushed
1 1⁄2 cup cooked chicken, chopped *(or see non-meat option below)
1 cup cheddar cheese, shredded
2 green onion, chopped with some tops (about 1/4 cup)
8 in flour tortilla
2 tbsp. margarine, melted
1 cheddar cheese, shredded, for serving
1 cheddar cheese, shredded, for serving

*For Tofu option: 1 1/2 cups of extra firm tofu. Slice length wise, and wick moisture out with cloth or paper towels. Chop into medium size pieces. Fry in 2 tbsp. olive oil, stir in 1 tsp. minced garlic, until tofu is crispy and light brown.

Directions
1.Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2.Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3.Fold opposite sides over filling.
4.Roll up from bottom and place seam-side down on a baking sheet.
5.Brush with melted margarine.
6.Bake at 400°F for 25 minutes or until golden.
7.Garnish with additional cheese and green onion and serve salsa on the side.

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Spinach Salad

I was inspired to post this recipe because I had a similar salad at Disneyland, hahaha. Minus the chicken for me, the flavors of the avo, pine nuts, spinach, and feta cheese, are AMAZING! You can make this in bulk, without adding the dressing. Simply add the dressing as you serve each plate. If you use the proper firm avocado, you shouldn’t have any issues with being squishy or darkened over the course of a couple days. I might also add some chopped Anjou pear to the mix 🙂

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:
1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).

Life is good, eat healthy
Audrey~

http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/

Tomato-Basil Chicken and Whole Wheat Gnocchi

Crock Pot Sweet Garlic Chicken

Ok, I am vegetarian and I am SO excited about this chicken recipe!!!! Everyone you know will love this! Every home chef loves crock-potting it once in a while. And with school just starting back up, here in the Bay Area, mom’s and dad’s alike will be pulling out their crock pots.

This is a super easy recipe with ingredients you probably already have.

Life is good, make good food

Audrey~

http://myfridgefood.com/ViewRecipe.aspx?recipe=21084

Pesto Chicken Salad with Tzatziki