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***The simplest crock pot meal in existence!!!! PUT THESE IN THIS MORNING FOR TONIGHT!
3 boneless chicken breasts 1½ cups favorite salsa 2 tablespoons taco seasoning (my recipe to follow or use store bought)
Put crock pot on low, add chicken breast, seasoning then 1 cup of salsa for 6 hours.
Take a fork and shred chicken and add last ½ cup of salsa and mix.
Heat another 30 minutes to an hour.
Juli’s taco seasoning
1 Tablespoons chili powder
¼ teaspoon cumin
¼ teaspoon onion powder
¼ teaspoon cayenne or red pepper flakes
¼ teaspoon oregano
½ teaspoon garlic
Juli’s Cilantro Lime Avocado Cream
2 tablespoons chopped cilantro
1 good squeeze lime juice (1 teaspoon appx)
2 heaping tablespoons sour cream
1 tablespoon olive oil
2 tablespoons or more water
Blend all ingredients except water, in a mini food processor. Scrape sides and add water 1 tablespoon at a time. Blend and repeat until desired consistency.
This recipe makes a huge batch of Enchiladas. Will make like 2 9×13 casserole dishes. So make these when your are having company over. Or you can cut the recipe like I do now. Will have directions for that at the end of this recipe.
2-3 Chicken breast, cooked and shredded
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can of Cheddar Cheese soup
2 Pkgs of Burrito size Tortilla wraps
2 cans of Enchilada sauce (I use the red, mild sauce, and I use the Large cans)
Cheddar Cheese at least 2 cups (I sometimes used more)
After you have shredded your Chicken mix with all soups and 1 can of Enchilada sauce and some of your Cheddar Cheese. Make sure it is mixed well.
You could also add in a small can of green chilies at this point but I don’t. Pour some of the enchilada sauce in bottom of your casserole dish to keep the wraps from sticking.
Take each wrap and put about 1/2 cup of the chicken mixture in each wrap and spread out over wrap not getting to close to the edge.
Roll wrap jelly roll style and place in the casserole dish in a single layer. Continue with all until chicken mixture is gone.
Pour more enchilada sauce over the top of the enchiladas according to your liking.
Bake @ 350 for 30-45 minutes. During the last 10 minutes or so pull out and layer some more cheddar on top and bake until cheese is nice and golden. These are a huge hit every time I make them.
To cut the recipe
1-2 chicken breast
1 can cream of chicken soup
1/2 can of cream of mushroom soup
1-1 1/2 pkgs Taco size tortilla wraps
2 small cans of enchilada sauce
cheddar cheese to your liking
3-4 Chicken breasts
1 bag frozen veggies (your choice)
1 can mushroom soup
1/3 cup sour cream
1 box instant stuffing
In a separate dish mix stuffing and 1 2/3 cup water, set aside
Layer from top to bottom in a casserole dish, chicken cut up for faster cook time, mix soup and sour cream together and spread on top of chicken, layer veggies and top with stuffing mix.
Bake at 375 for an hour or until chicken reaches an internal temperature of 170 degrees.
Boil Chicken in water to cook thoroughly and still keep it moist. Heat oil in a pan. Mix the flour, salt, pepper, oregano, and parsley together in a mixing bowl. Dip the chicken in it until evenly coated. Place chicken in the hot oil and fry until golden brown. (After I placed in the oil i coated the chicken again with oregano and Parsley)
Combine Oil, Garlic, and Green/Red Bell Pepper in a pot fry together for about a minute. Add Chicken Broth and bring to boil. Add heavy cream and bring to boil for about 5 minutes constantly stirring. Add However much Parmesan to that sauce as you would like (Or just add it to your plate later) *If you would like sauce thinner add some milk.*
Ingredients: Recipe serves 6 (2 small thighs each)
Easily adjusted for more or less..
12 Boneless/ Skinless Chicken thighs
Salt and pepper
1/2 cup Olive oil
Juice of 2 limes
1 Large Onion sliced
3 Tbs Sriracha Sauce
Season thighs with salt and pepper
In a large bowl or zip-lock bag mix together all ingredients and allow to marinate for a few hours.
Pre heat oven to 400°
Place all Ingredients into an oven safe pan that will allow to broil at the end… ( I used a metal roasting pan)
Bake for 35 minutes
Broil on high heat for 4 minutes to crisp it up
Garnish with Cilantro
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This is so tasty, you will love it!!
6 boneless chicken breasts or 3 very thick ones sliced horizontally
2 Tablespoons olive oil
3 cloves of minced garlic
1 onion sliced thin
1/2 cup balsamic vinegar
1 14.5 ounce can of diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp garlic powder
salt and pepper
Season chicken with salt and pepper. Heat 1 T of the oil in med to lg skillet. Add onions and garlic cook for a few minutes on med heat, set aside . Add the other tablespoon of oil and add chicken. Brown the chicken on one side then turn chicken over and add the onions and garlic back to the pan . Cook till chicken is slightly browned then add tomatoes and balsamic vinegar and sprinkle garlic powder, oregano, rosemary, basil and thyme in and stir. Simmer covered for 5 min then turn chicken over and put some of the sauce on the pieces and stir sauce , simmer covered for 5 min longer. Uncover cook 5 min more, you can turn chicken over again, I do but not necessary. Make sure Chicken is not pink inside or check with thermometer. Enjoy!