Enchiladas Verdes
Serves 8-12
Ingredients
• 3 pounds bone-in, skin-on chicken breast halves (or 4 cups cooked shredded chicken)
• Coarse salt and ground pepper
• 5 garlic cloves, unpeeled
• 2 jars (16 ounces each) medium green salsa
• ¾ cup heavy cream
• 12 corn tortillas (6-inch)
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
• ½ cup fresh cilantro, chopped (optional)
Instructions
Step 1: Prepare the Chicken (if starting with raw chicken)
If using raw chicken, cook the chicken breast halves until fully cooked. Once cool enough to handle, shred the meat, discarding skin and bones. Set aside.
Note: If using pre-cooked chicken, skip this step and proceed to Step 2.
Step 2: Make the Sauce
Preheat oven to 350°F. Peel and chop the garlic. In a large bowl, combine the green salsa and heavy cream. Mix well and set aside.
Step 3: Prepare the Filling
In a large bowl, combine the shredded chicken, chopped garlic, and ½ cup of the salsa mixture. Mix well.
Step 4: Assemble the Enchiladas
Stack tortillas flat and wrap in damp paper towels. Microwave on high for 1 minute to soften.
In a 9-by-13-inch baking dish:
1. Dip corn tortillas one at a time in the remaining salsa mixture
2. Arrange a layer of dipped tortillas on the bottom of the dish
3. Spread all the chicken filling evenly over the tortillas
4. Add another layer of dipped tortillas on top
5. Pour the remaining salsa mixture over the top
6. Sprinkle evenly with shredded cheese
Step 5: Bake
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes. Let rest 10 minutes before serving. Serve sprinkled with cilantro, if desired.
Cook’s Notes
To make these up to a day ahead, prep and assemble the enchiladas, cover, and refrigerate. Bake as directed when ready to serve.
Hashtags: Dinner, Mexican
Taco Salad
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Taco Salad for 2 Adults + 1 Toddler (about 3 servings)
• Iceberg lettuce – ½ medium head, chopped (about 4 cups loosely packed)
• Ground beef – ¾ lb (340 g)
• Optional: 1 tbsp taco seasoning (store-bought or homemade) + 2–3 tbsp water
• Chopped black olives – ¼ cup (about 8–10 large olives)
• Tortilla chips – 2 cups lightly crushed (about 2.5 oz / 70 g)
• Salsa – 2 tbsp (or more to taste)
• Thousand Island dressing – ¼ cup (about 4 tbsp)
• Optional fresh veggies – up to 1 cup total:
• ¼ small red onion, thinly sliced
• ½ bell pepper, sliced
• 1–2 fresh jalapeños, thinly sliced (optional)
⸻
Assembly:
1. Cook the beef (and seasoning if using) until fully browned.
2. In a large bowl, toss lettuce, beef, olives, fresh veggies, salsa, and dressing.
3. Just before serving, add tortilla chips so they stay crunchy.
Hashtags: Dinner, Healthy
Overnight Oats
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Basic Overnight Oats (Healthy & Simple)
Servings: 1
Prep Time: 5 minutes
Chill Time: 4–8 hours
Total Time: 5 minutes (plus overnight chill)
Good For: Breakfast or work snack
Ingredients
• ½ cup rolled oats
• ½ cup milk (dairy or plant-based)
• ¼ cup plain Greek yogurt
• 1 tsp chia seeds
• ½ banana, mashed or sliced
• ¼ tsp cinnamon (optional)
• Pinch of salt
Optional Toppings (add before eating):
• 1 tbsp peanut butter or almond butter
• A handful of fresh or frozen berries
• 1 tbsp chopped nuts or seeds
Instructions
1. In a jar or small container, combine oats, milk, yogurt, chia seeds, banana, cinnamon, and salt.
2. Stir well to combine.
3. Cover and refrigerate overnight (or at least 4 hours).
4. In the morning, stir again and top with berries, nut butter, or nuts.
5. Enjoy cold or microwave for 30–60 seconds to eat warm
Hashtags: breakfast, protein, healthy, snack
Blueberry Cream Cheese French Toast Casserole Recipe
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#### Ingredients:
- 6 cups bread, cubed (French, brioche, challah, or sourdough recommended)
- 12 eggs
- 2 ½ cups milk
- ⅓ cup maple syrup (or honey)
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1 block cream cheese (8 oz.), cubed
- 1 ½ cups fresh blueberries
Instructions:
1. **Assemble the Casserole:**
- Grease a 9x13-inch baking dish. Spread cubed bread evenly in the dish.
- In a blender, combine eggs, milk, maple syrup, vanilla, and cinnamon. Blend until smooth.
- Pour the egg mixture evenly over the bread cubes.
- Scatter cream cheese cubes and blueberries over the top.
- Cover with foil and refrigerate overnight.
2. **Bake the Casserole:**
- Preheat oven to 350°F.
- Bake the covered casserole for 45 minutes. Remove foil and bake for an additional 15 minutes, or until set and golden.
- Serve warm with maple syrup.
Notes:
- **Serving Suggestions:** Top with whipped cream, powdered sugar, or flavored syrups. Pair with bacon, sausage, or fresh fruit.
- **Storage:** Refrigerate leftovers for up to 5 days or freeze individual portions for up to 3 months. Reheat in the oven or microwave.
Hashtags: breakfast, dessert, casserole
Biscuit cinnamon rolls
-At 25 minute mark, put aluminum foil over it to keep top from getting too crispy.
-Use the smaller buttermilk biscuits
-Take outer round out at 35 minute mark or once cooked, then let the rest bake longer
Hashtags: Dessert, Breakfast