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Recipes
Fajita-Ranch Chicken Wraps
By kelsa94
Sprinkle chicken strips with chili powder and garlic powder
- 12 ounces skinless, boneless chicken breast strips for stir-frying
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Nonstick cooking spray
- 1 small red, yellow, or green sweet pepper, seeded and cut into thin strips
- 2 tablespoons bottled reduced-calorie ranch salad dressing
- 2 whole wheat, tomato, jalapeno, or plain flour tortillas, warmed*
- 1/2 cup Easy Fresh Salsa*
- 1/3 cup reduced-fat shredded cheddar cheese
Crispy Cajun Shrimp Fettuccine
By kelsa94
Crispy cajun shrimp fettuccine with a super easy creamy sauce and crispy cajun shrimp that can be on your dinner ta
- 8 oz fettuccine
- 1 lb large shrimp deshelled and deveined
- 1 tbsp cajun seasoning
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- salt and pepper to taste
- 1/2 cup Parmesan cheese grated
- 1 tbsp fresh parsley chopped
Smoky Chicken Tacos
By kelsa94
Cook chicken tenders according to package instructions
- 3/4 pound frozen breaded chicken tenders
- 2 cups coleslaw mix or shredded cabbage
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice, plus wedges for serving
- 1/2 teaspoon chopped seeded chipotle in adobo
- Salt and pepper
- 8 corn tortillas, warmed
- 1/2 cup fresh cilantro leaves
Chicken Enchilada Quiche
By kelsa94
1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crus...
- Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 4 eggs
- 1 cup half-and-half or milk
- 1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
- 1 1/2 cups broken tortilla chips
- 2 cups shredded Monterey Jack cheese (8 oz)
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup Old El Paso™ Thick 'n Chunky salsa
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1/2 teaspoon salt
- Pepper to taste, if desired
- Sour cream, if desired
- Old El Paso™ Thick 'n Chunky salsa, if desired
Chorizo Chicken Chili
By kelsa94
Make Ahead Serves 6 boneless, skinless chicken thighs, cut into 1-inch pieces Heat the oil in a Dutch oven or la...
- 3 3 3 tablespoons olive oil
- 1 1 1 medium yellow onion, diced
- 3 3 3 cloves garlic, minced
- 12 12 12 ounces fresh Mexican chorizo, casings removed
- 12 12 1-inch ounces boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1 1 teaspoon kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1 1 1 tablespoon tomato paste
- 2 2 2 tablespoons chili powder
- 1 1 1 tablespoon ground cumin
- 2 2 2 teaspoons dried oregano
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1 1 can 1 (28-ounce) can fire-roasted diced tomatoes
- 1 1 can 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 1 can 1 (15-ounce) can kidney beans, drained and rinsed
- 1 1 1 cup low-sodium chicken broth
- Sour cream
- Thinly sliced scallions
- Coarsely chopped fresh cilantro
Famous Department Store Blueberry Muffins
By kelsa94
1) Preheat the oven to 375°F
- 1/2 1/2 1/2 cup (8 tablespoons) butter
- 1 1 1 cup sugar
- 2 2 2 large eggs
- 2 2 2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 teaspoon vanilla extract
- 2 2 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 1/2 1/2 cup milk
- 2 1/2 2 1/2 1/2 cups blueberries, fresh preferred
- 1/4 1/4 1/4 cup sugar, for topping
Chicken Tortilla-less Soup
By kelsa94
Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters
- 2 1/2 lb. boneless, skinless chicken breasts
- 2 Tbsp. ghee (we recommend Pure Indian Foods)
- 1 medium onion, diced
- 1 small red pepper, diced
- 8 cloves garlic, minced
- 1-2 jalapenos, minced (optional; seeds and membranes removed for less heat)
- 1 Tbsp. + 1 tsp. taco seasoning (such as our Whole30 Taco Seasoning recipe)
- 1/2 tsp. ground cumin
- 1 tsp. sea salt
- 3-4 cupsWhole30-compliant chicken broth (or homemade broth)
- 1 28-ounce can fire roasted crushed tomatoes (may substitute diced tomatoes)
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Diced avocado and lime wedges for serving
Peppercorn-Crusted Steak with Baked Parsnip Fries
By kelsa94
1. Preheat the oven to 425 degrees
- 1 1/2 pounds parsnips, cut into 4-by-1/2-inch batons
- 2 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1 tablespoon plus 1/4 teaspoon coarsely ground black pepper
- 2 tablespoons finely chopped parsley
- 6 5 ounces center-cut filet mignon steaks (about 1 1/4 inches thick), patted dry
- 2 tablespoons canola oil
Sweet and Sour Vegetable Spiral Pasta Salad
By kelsa94
Directions Cook pasta as package directs, rinse, drain and combine with all salad vegetables
- 1 pkg. Eden Organic Vegetable Spirals
- 1 can Eden Organic Kidney Beans, drained
- 1 can Eden Organic Garbanzo Beans, drained
- 1 can Eden Organic Black Beans, drained
- 1/2 C. green onion, finely chopped
- 1/4 C. red onion, finely minced
- 1 med. cucumber, chopped
- 1 1/2 Tbs. dried basil
- 1 med. red bell pepper, chopped
- Dressing
- 1/3 C. Eden Organic Brown Rice Vinegar
- 1/4 C. Eden Selected Extra Virgin Olive Oil
- 1/4 C. Eden Organic Barley Malt Syrup or maple syrup
- 2 Tbs. Eden Shoyu Soy Sauce, or to taste
Inside-Out Strawberry Ice Cream Cake
By kelsa94
Preheat oven to 350 degrees
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup sugar
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup low-fat buttermilk
- 1 cup fresh strawberries, hulled and finely chopped
- 1 tablespoon seedless raspberry jam
- 3 pints vanilla ice cream, softened