Honey Lime Chicken Enchiladas

 INGREDIENTS:

Marinade

• 3 boneless, skinless chicken breasts cooked and shredded
• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• 1/2 Teaspoon garlic powder

Lime Rice

• 4 Tablespoons of butter
• 2 1/2 Cups of rice
• 4 1/2 Cups of chicken broth
• 1 1/2 Teaspoons of salt
• Pepper to taste
• Juice and zest of 4 small limes/2 large limes (about 3 tablespoons) 
• 4 Tablespoons of chopped cilantro 
• 1/2 Teaspoon of cumin 

Enchiladas

• 16 Ounces of green enchilada sauce divided
• 10 Flour tortillas
• 2 Cups of shredded cheddar cheese divided
• 1 Cup of heavy cream

DIRECTIONS:

1. In a bowl, mix together marinade ingredients (honey, lime juice, chili powder, and garlic powder). Add in cooked and shredded chicken (rotisserie chicken works great!).
2. Let the chicken marinate for at least 30 minutes (I prefer 4-6 hours to get maximum flavor!).
3. Preheat oven to 350 degrees.
4. Pour about half of the green enchilada sauce into the 9x13 pan. 
5. Fill each tortilla with a scoop of chicken, rice, and some shredded cheese; roll up and place in a pan.
6. Mix remainder of enchilada sauce with heavy cream and pour over the top of the rolled tortillas. 
7. Sprinkle cheese on top and bake for 30 minutes.
   
   

NOTES:

This is a great meal to make extras of and freeze.

Recipe adapted from Six Sisters Stuff

Buffalo Chicken Wrap

 INGREDIENTS 

• 4 Chicken Breasts (shredded or diced) — we like to grill our chicken
• Onion — diced 
• Tomatoes — diced 
• Buffalo Sauce (we did Parmesan Garlic from Buffalo Wild Wings)
• Medium Sized Tortilla Wraps 
• Small Handful of Lettuce or Spinach 
• Feta Cheese

DIRECTIONS:

1. Start by adding the chicken, Buffalo sauce, onion, and tomatoes in a small bowl.  Mix until the sauce has coated everything. 
2. Distribute the chicken mix in the different tortillas. 
3. Add the spinach and feta cheese to the wrap. 
4. Close wrap and enjoy! 

Yogurt Chicken

 INGREDIENTS 

• 6 Chicken Breasts (cut in half and down the middle)
• 1 Cup of Plain Yogurt
• 1 Cup of Ritz Crackers
• 3 Tablespoons of Parmesan Cheese
• 1 Teaspoon of Garlic Salt
• 1 Teaspoon of Seasoning Salt
• 1/4 Cup of Butter 
• Rice Pilaf (to serve over)

DIRECTIONS:

1. Put the yogurt into a bowl.
2. Mix the Ritz crackers, parmesan cheese, garlic salt and seasoning salt together.
3. Dip chicken first in the yogurt then in the crumb mixture.
4. Pour 1/4 cup melted butter on chicken. 
5. Bake at 350°F for 1 hour by covering for ½ hour, then uncovering it for a ½ hour.
6. Serve over rice. 

Sticky Ham Sandwiches

 INGREDIENTS 

• 1/2 Cup of Unsalted Butter
• 1 Tablespoon of Dry Mustard
• 1 Tablespoon of Worcestershire Sauce
• 2 Tablespoons of Brown Sugar
• 1 Tablespoon of Poppy Seeds
• 1 Package of Small Sweet Hawaiian Buns
• 1 Pound of Sliced Ham
• 1 Pound of Swiss Cheese

DIRECTIONS

1. In a medium saucepan, bring butter, dry mustard, Worcestershire sauce, brown sugar, poppy seeds to a boil in a saucepan. Lower heat and let simmer for a few minutes. Set aside. 
2. Slice buns buns and assemble sandwiches by adding desired amounts of ham and cheese. Place in a 9x12 baking dish and pour sauce all over, using a spatula to make sure they are all coasted. Cover with foil and let marinate in fridge for at least one over, or overnight. 
3. When ready to bake, preheat oven to 325 F. 
4. Bake sandwiches for 10 minutes covered and another 10 minutes uncovered. 

NOTES

If you're not a fan of swiss cheese, really any alternative would work well. You can also experiment with sliced turkey or roast beef. 

Crock Pot Pork Chops

 INGREDIENTS 

• 6-8 Boneless Pork Chops
• Lipton Onion Soup Mix
• 2 Cans of Cream of Chicken Soup
• Rice (to serve over)

DIRECTIONS

1. Brown the pork chops on stove and put them in the crock pot. 
2. Mix the other ingredients and pour over the pork chops.
3. Cook on high for 5 hours or on low for 7 hours. 
4. Serve over rice. 

NOTES

If you want more gravy, put in more cream of chicken soup. The gravy is great on a baked potato. 

Masaman Curry

INGREDIENTS 

• 3 Chicken Breasts
• 1 Yellow Onion 
• 1 Cup of Diced Carrots
• 1/4 Cup of Chopped Garlic 
• 2 Tablespoons of Chopped Ginger
• 1 Can of Masaman Curry Paste
• 1 Can of Coconut Milk
• 1 Can of Water
• ½ Cup of Peanut Butter
• 1/4 Cup of Soy Sauce
• 2-4 Diced Potatoes
• Rice (to serve over)

DIRECTIONS

1. Brown the diced chicken and the yellow onion together.
2. Add the the remaining ingredients (minus the potatoes).
3. After 10-15 minutes, add the potatoes.
4. Simmer for 15 minutes or until the potatoes are done.
5. Serve over rice. 

NOTES

Optional: Serve cashews to each serving.