Zucchini Enchiladas

Ingredients

1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
2 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
3 cups shredded chicken
1 1/2 cup enchilada sauce
2-3 zucchinis large
2 cups Mexican blend cheese shredded
Cilantro, jalapenos, avocados for serving

Instructions

Preheat oven to 350°F.
In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
Pour the remaining enchilada sauce over the zucchini enchiladas and top with shredded cheese.
Bake in the preheated oven until cheese is melted, about 20 minutes.
Garnish with cilantro, jalapenos and avocados, and serve immediately.

Recipes Source : Click Here

Comments

Honey Mustard Chicken

ingredients Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish Intructions Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4

Fresh Spring Rolls

Ingredients 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store 1 package vermicelli rice noodles , found in the Asian foods section at the grocery store 2 mangos , peeled and sliced into thin strips 1 large carrot , peeled and shredded or sliced into thin strips 1 large English cucumber , peeled and thinly sliced 1 pound small, cooked shrimp , deveined, tails removed, or substitute chicken 1 bunch fresh mint leaves 1 bunch fresh basil leaves 1 bunch fresh cilantro For the peanut sauce: 3/4 cup sweet chili sauce 1/3 cup peanut butter , smooth or crunchy 1/2 teaspoon low-sodium soy sauce 1/2 teaspoon hoisin sauce Instructions Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp. Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and

Dairy Free Pesto

INGREDIENTS 3 cups basil 1/2 lemon, juiced 1/2 cup pine nuts (or other nut or seed like walnuts or pumpkin seeds) 2 cloves garlic 1/4 cup olive oil 1/2 tsp salt 2 tbsp nutritional yeast (optional – can replace with parmesan cheese if not dairy free) INSTRUCTIONS Add all ingredients to a food processor or high-powered blender, like a vitamix. Process until well-combined and to desired texture, scraping down sides as needed. Taste and add additional lemon juice or salt if needed. Store in fridge for up to one week. Recipes Source : Click Here

Food Recipes 7

Search This Blog