Quick Leftovers Chicken Quesadilla

I’m continuing in this post with using up my leftovers. I used some leftover chicken that I had (you can even use leftover rotisserie chicken for this!!!) This was quick, easy, everything grabbed last minute and MAYBE took 15 minutes! After a busy and crazy day, what’s better than that?! It’s also kid friendly!

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I served this with some chips and salsa… you could also serve it with some spinach or some sour cream and salsa to dip it in. It’s actually quite versatile!

This is for 2 quesadillas… just double, triple etc for more!

Ingredients:

2 flour (or corn… or wheat for that matter!) tortillas
1/4 lb of diced of shredded chicken (already cooked)
2 pieces of cooked bacon – chopped
1/2 sliced avocado
3/4 to 1 cup shredded cheddar cheese
1/4 cup diced sweet mini peppers (or 1/2 bell pepper chopped)
2-3 TB chopped sweet yellow onion
optional: a few sundried tomato pieces! You can add it in there, or use fresh tomatoes, either would be good!
optional: spinach or a bit of hot sauce

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Directions:

Start of by dicing and slicing your veggies. Get your avocado out and slice 1/2. What I do, is slice the whole thing, and ten place the 1/2 that I don’t use in a baggie (pre-sliced and not in the shell) into the freezer that I can pull out later and use in smoothies). Once all of your veggies are cut, you can pull out your chicken and bacon. I used leftovers. If you do not have leftovers, but still want to make this, just quick cook it up in a bit of olive oil with salt and pepper. I usually use pre-cooked bacon and cook it quickly in the microwave and then crumble it up.

But 1/2 TB in the bottom of the skillet and let it melt and medium to medium low temp on the stove. Once melted, place 1 of the tortillas on the skillet. Cover with desired amount of cheese, then place half of chicken, then the veggies, and ending with the avocado. Fold over the tortilla and let it brown for a minute or two, then flip it over with a large spatula. Let it continue to cook for 2-3 minutes, until the cheese is melted and starting to ooze out the side. Remove from skillet and place on a plate, and repeat with the 2nd tortilla. I usually cut each quesadilla in 2-4 pieces with a pizza cutter. Serve with some salsa, maybe some sour cream, and enjoy!!!!

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And now, for the quote of the day:

But the Lord stood by me and strengthened me, so that through me the message might be fully proclaimed and all might hear it. So I was rescued from the lion’s mouth. The Lord will rescue me from every evil deed and bring me safely into his heavenly kingdom. To him be the glory forever and ever. Amen. 2 Timothy‬ ‭4‬:‭17-18‬

Crockpot BBQ Pulled Pork

On cold, rainy blah days I usually feel like using the crock pot to cook. I like those days when I’m busy, or just don’t feel like standing in the kitchen in the evening, when I can toss something in the crockpot and just literally forget about it until dinner time. This is one of those meals.

Today I just had a lot to do. Catch up on laundry, do school with the kids, teach my son that you cannot put a little bit of a roll of toilet paper into the toilet and then flush repeatedly to let the ENTIRE roll go down the toilet. I also had to teach him that he still needs naps and that he cannot repeatedly come out of his room during naptime. He also learned that if he holds his food out towards our dog, Duke, and tell him “no”… Duke will not listen. He will eat the food being held out to him. The experiences today were the normal… 3 year old testing mommy on what she’ll say no to today… because yesterday I learned the other stuff she said no to. Exhausting. Tiring. But… rewarding. I wouldn’t change the opportunity to mother these babies for anything. Not a thing. I’m blessed beyond what I ever could have imagined.

Now… to the easy dinner I made. 🙂 I really think it took me MAYBE 10 minutes. Maybe.

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My recipe is adapted from this great blog: http://www.sixsistersstuff.com/2012/03/slow-cooker-smoky-bbq-pulled-pork.html

Ingredients:
2 lb pork shoulder roast (mine did not have the bone in)
1 Tablespoons paprika
2 1/2 tsp himalayan sea salt
2 tsp fresh black pepper
1 tsp garlic powder
1 packet instant coffee (7 oz.)
1 tsp unsweetened baking cocoa
2 Tb olive oil
1 (16-20 oz) bottle of your favorite BBQ sauce
Buns or… like me, if you don’t have any or time to make some… use sliced bread!

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Ok, take a minutes to look at the picture above. Seriously. I put that in the crockpot FROZEN with the seasoning rub on it. I then covered the crockpot with tin foil to keep all of the heat in it, and had it on LOW all day. The CRUST on the outside of that pork was AMAZING! It looked and tasted like I had it in a smoker or a grill. I didn’t even sear it!!!! The inside of the pork was juicy and tender and just fell apart!!! This was probably the best shredded pork I have had out of my crock pot to date. Amazing. My husband said “restaurant quality!”. Try it. Seriously.

Directions:
Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner). Combine paprika, salt, pepper, garlic powder, unsweetened cocoa and instant coffee in a small bowl and set aside. Drizzle olive oil over the roast and rub in. (My roast was still frozen. I did NOT thaw or sear it at all, and it still came out AMAZING!) Take the seasoning and rub all over the roast, covering all sides. (Optional: poke your roast with a large fork a couple of times to let the flavors really soak in). Place lid on slow cooker and bake on low for 8-10 hours (or high 5-6 hours). Shred meat when finished and add bottle of BBQ sauce. Serve on buns or sliced bread and enjoy! You can serve this with a cold salad, cole slaw, potato salad.. or just some fruit and veggies! Endless options!

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For the quote of the day: There has been speak a lot in the media and different blogs that I follow that talk about mom shaming, bullying, just overall judging others. We all know it’s wrong too! What is it? Most likely insecurity. We’ve gotta stop it! Let’s look at ourselves in a positive light, and build others up around us. I’ll start! 🙂

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Lemony Bacon Avocado Pasta

Do you ever look in your fridge and see all these separate components and wonder how in the world you’re going to make dinner out of them?? This is one of those. Bacon? Avocado? Lemon? Parmesan? Spinach? Basil? Peppers? Doesn’t that just SOUND like a winning combination?

When I’m having a cruddy day, I always crave pasta. Today was actually a pretty GOOD day. But, really, when does a good day stop you from wanting pasta with bacon? I mean, really.

I’m actually quite picky about my bacon though. As my previous post states, my son has a lot of food allergies and sensitivities. I found out that he is QUITE sensitive to a lot of preservatives. It can range from a rash to hives! So, when we buy bacon, we buy uncured and nitrite/nitrate free. Strangely, a LOT of ham and bacon has that in it. I CAN find it, but it’s hard and expensive. Trader Joes does have a good option that isn’t too expensive. Our favorite is this: TraderJoesFullyCookedAppleSmokedUncuredBacon-Package

When I cook it in the microwave, or in a pan on the stove top, it ALWAYS comes out yummy and crispy. Unless, of course, I’m at my sister’s house who has a monster of a microwave that burns it after 30 seconds and I always forget how powerful her’s is. HA! So… watch your wattage. I am NOT going to tell you how long to cook it for, because it seems my microwave may be weaker than other peoples… lol.

So, here’s another craving for you…

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You’re welcome world. That’s right. This dish has Bacon. Avocado. Cheese. Pasta.

And… it’s delicious. 🙂

My recipe is inspired by: http://damndelicious.net/2014/06/28/bacon-avocado-pasta/

I changed a few things, so the recipe below is my own, but if you’d like to see the original, check out the link above.

INGREDIENTS

  • 12 ounces tri-color rotini pasta (or your favorite pasta)
  • 4 slices nitrite and nitrate free bacon, chopped
  • 1 avocados, halved, seeded, peeled and diced
  • 1/3 cup diced sweet onion
  • 1/4 cup basil leaves chopped
  • 1/4 cup baby spinach leaves chopped
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup olive oil
  • 1/4 cup diced red pepper
  • 2 tablespoons freshly squeezed lemon juice, or more, to taste
  • 1 tablespoon lemon zest
  • Kosher salt and freshly ground black pepper, to taste

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INSTRUCTIONS

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat a large skillet over medium high heat. Add bacon and onion cook until bacon is brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  • In a large bowl, combine pasta, bacon, avocado, peppers, onion, spinach and basil. Stir in Parmesan, olive oil, lemon juice, lemon zest, salt and pepper, to taste.
  • Serve hot or cold, garnished with Parmesan, if desired.

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ENJOY!

And now, for the quote of the day:

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Chicken and Veggie Curry with Fresh Herbs Over Coconut Cilantro Rice

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So, it’s been a long day… and I needed something to go with zucchini… yeah… so somehow I ended up making curry! 🙂 It was delicious though!

I am NOT a spicy fan. I prefer mild curry. I want the taste without the fiery burn making my eyes water. Due to that, if you prefer a slow BURN when you eat curry, making you need to drink milk while you eat it, spice it up. If you like MILD, then leave it as is!!!

Here goes:

Coconut Cilantro Lime Rice:

1 cup bismati rice
1 can light coconut milk (I use Trader Joes organic)
2 TB chopped cilantro
juice of 1/2 a lime
salt and pepper to taste

Directions:

Put the 1 cup of rice into a mesh strainer and rinse until the water runs clear. Then, put into a rice cooker (or pot). Then add the coconut milk and salt and pepper. If in rice cooker, just hit cook. It will pop up when done. If in pot, stir and bring to boil, then put on low and put lid on. Let simmer for 20 minutes…. don’t remove the lid!

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Chicken and Veggie Curry:

6 boneless, skinless chicken tenderloins, diced
1/2 onion diced fine
1 red bell pepper, chopped
1 1/2 cup frozen corn
1/2 tsp fresh grated ginger
1 tsp minced garlic
2 tablespoons coconut oil (or similar)
1 tsp thai red curry paste (orig. recipe called for 3 tablespoons… if you like it spicy… go ahead!)
2 tsp curry powder
1/2 can light organic coconut milk
1 tablespoon low sodium soy sauce
6 leaves fresh basil, chopped
1 carrot
1/4 cup fresh cilantro, chopped
2 ounces feta cheese, crumbled
fresh naan , for serving
  1. Heat a large skillet over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and onions and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
  2. Add another tablespoon coconut oil to the skillet. Add the red peppers, garlic, carrot and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.
  3. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of feta cheese. Eat with Naan!

 

Enjoy!!!

And, for the “Quote of the Day”:
from the Hymn Abide With Me, words by Henry Lyte

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Easy and Quick Big Group Breakfast!!!

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Scrambled Egg Croissant Sandwiches

Ingredients:

1 dozen eggs
1/2 to 3/4 bag of Jimmy Dean sausage crumbles
6 slices bacon (I used pre-cooked TJ nitrite&nitrate free bacon)
2 TB milk (I used unsweetened organic coconut milk… you could use organic 1/2&1/2)
1/2 bag of shredded cheddar cheese
salt and pepper to taste
20 croissants

 

Scramble eggs w/the milk until 1/2 way cooked. Add sausage and cooked bacon (microwave bacon until crispy) and add salt and pepper as desired. ( I don’t add too much salt because of the cheese, bacon and sausage. Scramble until cooked through. Put into 9×13 pan to serve and top with shredded cheese to desired amount. Then, cut the bakery (or pillsbury) croissants in half and make a breakfast sandwich. Easy, and enough to feed many!!!