Buffalo Chicken Stuffed Peppers

The filling can be made ahead of time, then the peppers stuffed and baked before serving.

Ingredients:

1 lb ground chicken breast

1 onion, diced

4-5 garlic cloves, diced

2-3 handfuls spinach

1 bag mini bell peppers

1/2 cup Frank’s Red Hot sauce

3/4 cup Greek yogurt

Directions:

Slice peppers in half and remove stems and seeds. Place in pot of boiling water for 2-3 minutes. Drain and rinse with cold water to stop cooking.

Meanwhile, heat large skillet over medium heat. Lightly grease pan with cooking spray or olive oil. Add onions, garlic, and chicken. Cook through. Add spinach and let wilt.

Remove from heat and stir in hot sauce and Greek yogurt. Stir to combine. (Filling can be refrigerated at this point for later.)

Heat oven to 350*. Place peppers on pan, fill with buffalo chicken mixture. Bake 20-30 minutes, until cooked through.

Enjoy!

Eggroll Stir Fry

This is the quickest, easiest stir fry ever! It tastes just like the inside of an egg roll, hence the name.

Ingredients:

1 Tbsp olive oil

1 Tbsp ginger paste (found in the produce department, near the chopped herbs)

1 bag cole slaw mix

1-2 chicken breasts, cooked and shredded

3 Tbsp soy sauce (low sodium preferred)

Directions:

Heat the olive oil in a pan over medium high heat. Add the ginger paste and cole slaw mix. Cook until cabbage has softened and is bright green.

Add chicken breast(s) and soy sauce. Heat through.

Chicken & Vegetable Enchiladas

These enchiladas can be made ahead and can be frozen.

Ingredients:

1 1/2 cups shredded chicken

1 Tbsp olive oil

1 medium onion, chopped

1 large zucchini, chopped

1-2 bags of spinach

1 14 oz can corn

1 4 oz can chopped green chiles

2 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

Salt & pepper, to taste

12 oz green enchilada sauce

12-16 corn tortillas

3 cups shredded Monterey Jack cheese

Greek yogurt, salsa, cilantro, avocado for serving

Directions: 

Preheat oven to 375*. Grease 9×13 inch dish with cooking spray, set aside.

Heat oil in large sauté pan. Add onion and zucchini, and cook until softened. Add spinach and cook until wilted. Add corn and green chiles, heat through. Stir in cumin, chili powder, and garlic powder. Add salt and pepper to taste.

Remove from heat. Stir in shredded chicken and half the cheese.

To save assembly time, I layer the corn tortillas and enchilada mixture in the pan (much easier than rolling!)

Top with enchilada sauce and the remaining cheese. Bake 25-30 minutes until heated through and cheese is melted.

Top with Greek yogurt, salsa, and/or cilantro and avocado. Enjoy.