Grilled Chicken Street Tacos

 Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 20-22 mini white corn tortillas, warmed 
• Pico de gallo 
• 1/2 cup fresh cilantro, chopped
• Lime juice
• Hot sauce (Valentina)
• Sour cream

For the Marinade

• 4 Tablespoons orange juice
• 2 Tablespoons apple cider vinegar
• 1 1/2 Tablespoons lime juice
• 3 cloves garlic, minced
• 1 1/2 Tablespoons chipotle chili powder
• 2 teaspoons dried oregano leaves 
• 2 teaspoons paprika 
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• Freshly ground black pepper

Make chicken marinade by combining all marinade ingredients in a large ziplock bag. Add chicken thighs. 

Refrigerate for at least 1 hour or up to overnight. 

Preheat grill over medium-high heat. Generously spray with cooking spray. Remove chicken with marinade and place on hot grill. 

Cook for about 4-5 minutes on each side, flipping once. (Thickest part of the chicken thigh should register about 165 degrees). 

Transfer to a plate and allow to rest for a few minutes before chopping into small pieces. 

Layer two warmed mini corn tortillas together. Top with chopped chicken, pico de gallo, cilantro, hot sauce, and sour cream. Spritz with a little bit of lime juice. Serve immediately. 

Serve with a side of Mexican rice or other side dish. 

Enjoy! 

Mini Pancakes

Ingredients

• Pancake mix + box ingredients
• Toppings (ie: sausages, fruit, chocolate chips, dab of jelly or syrup, sprinkles, cinnamon, etc. or leave plain)

Preheat oven to 350 degrees F. 

Use pancake mix. Combine ingredients as directed on the box. 

Spray the muffin tins with non-stick cooking spray. 

Fill tins with pancake mix 1/4 to 1/3 full. 

Add toppings to each tin. 

Bake in the oven for 10-12 minutes. 

Enjoy!

Chocolate Chip Cookie Cheesecake Bars

Ingredients

• 1 18 oz. roll refrigerated chocolate chip cookie dough
• 8 oz. package cream cheese, softened
• 1 egg 
• 1/2 cup sugar
• 1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking dish with nonstick foil. 

Beat cream cheese, sugar, egg, and vanilla until smooth. 

Cut half of the cookie dough and press evenly in bottom of pan to form the crust. 

Spread the cream cheese mixture over the top of the cookie dough base. 

Crumble remaining cookie dough over the top. 

Bake for 30-35 minutes or until golden brown. 

Let cool completely before cutting into bars. 

*Store in fridge* 

Enjoy! 

Tropical Sangria

Ingredients

• 1 bottle sweet white wine (Barefoot Moscato) 
• 1 cup Malibu Rum
• 1 small can pineapple juice (6 oz.= 3/4 cup)
• 1/2 cup orange juice
• Fresh pineapple, oranges, strawberries, & kiwi, sliced

Combine all ingredients in a large pitcher and chill until ready to serve. *The more fruit, the better. 

Enjoy! 

Loaded Sweet Potato Fries: Trader Joe's

Ingredients

• 15 oz. bag Trader Joe's Sweet Potato Frites
• 15 os. can Trader Joe's Chili (Vegetarian, Turkey, or Beef)
• 4 oz. Trader Joe's Monterey Jack Cheese, shredded (~1 cup)
• Optional: Diced avocado, sliced green onions, sour cream

Preheat oven to 425 degrees F. Line a sheet pan with parchment paper. 

Spread sweet potato fries on the sheet pan in an even layer. Bake in pre-heated oven for 18-22 minutes, or until crispy. 

In the meantime, heat chili in a small saucepan for 5-6 minutes, or until hot and steaming, then set aside. 

Remove sweet potato fries from the oven and top with chili, followed by the shredded cheese. Return pan to oven and cook for 3-4 minutes more, or until cheese is melted. 

Serve topped with diced avocado and sliced green onions. 

Enjoy! 

Creamy Beef and Shells

Ingredients

• 8 oz. medium pasta shells
• 1 Tablespoon olive oil
• 1 pound ground beef
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 2 Tablespoons all-purpose flour
• 2 cups beef stock
• 1 (15 oz.) can tomato sauce
• 3/4 cup heavy cream
• Salt and pepper to taste
• 1 1/2 cups (6 oz.) shredded extra-sharp cheddar cheese

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. 

Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. 

Add onion to the skillet and cook. Stir frequently until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. 

Whisk in flour until lightly browned, about 1 minute. 

Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. 

Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper to taste. Stir in cheese until melted. 

Serve immediately. 

Enjoy! 

Oven Baked Chicken Breasts

Ingredients

• 5-6 chicken breasts
• 2 Tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper

Preheat oven to 400 degrees F. 

Toss chicken breasts with olive oil and seasonings. Mix well to coat. 

Place on a lightly greased pan and bake 22-26 minutes or until temperature reaches 165 degrees F. 

Rest 5 minutes before serving :).