Grilled Taco and Lime Chicken for tacos

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (regular paprika works too)
• 1/2 teaspoon garlic salt
• 3-4 medium to large boneless skinless chicken breasts
• 2 limes, split

Directions

1. Preheat indoor or outdoor grill to medium high heat.
2. Place cumin, salt, pepper, paprika and garlic salt into a bowl. Stir to combine.
3. Place chicken breast into a large bowl or large ziploc bag. Pour seasonings over chicken then squeeze the juice of one whole lime over chicken and seasonings. Stir chicken around with seasonings and lime. You can marinate up 1-5 hours if desired. Can be grilled immediately as well.
4. Spray grill lightly with cooking spray then carefully place chicken onto grill. Let grill 5-6 minutes each side, or until cooked through and juices run clear. Transfer chicken to a large plate and let rest for 10 minutes. Thinly slice chicken and squeeze with juice of last lime over tops. Thinly sliced chicken goes great inside tacos. Top with your favorite toppings.

Makes 6-8 Servings
Note: Creamy sauce shown in photograph is equal parts prepared Ranch Dressing and mild salsa

Japanese Stir Fry

I found this in moms recipe book and we love it!  It is a quick and easy meal.

1 package frozen Japanese style stir fry veggies
1-2 cups cubed, cooked chicken

Teriyaki sauce:
1 Tbsp oil
1 Tbsp cornstarch
1 Tbsp vinegar
3 Tbsp soy sauce
3 Tbsp sugar
1/4 tsp ginger
1/4 cup water

Stir fry veggies according to package directions.  Add chicken, then teriyaki sauce and cook until thick.  Serve over hot rice.

Baked Chimichanga

1 1lb chicken, shredded
1 onion, chopped
1 clove garlic
1/2 tsp. chili powder
Taco seasoning to taste
3/4 c. shredded cheese
1 4 oz. can green chiles
1/2 c. chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
1/2 large flour or wheat tortillas

Brown meat, add onion, garlic, chili powder, and taco seasoning to taste.  Drain any liquid.  add cheese, chili peppers, and cilantro (and any optional ingredients).  Assemble like a burrito and place side by side in a baking dish.  Sprinkle cheese and cilantro on top for garnish.  Bake at 400 degrees for about 25 minutes or until golden brown.

Honey-Lime Chicken Enchiladas

We LOVE this recipe.  It is one of our very very favorites and we get so many compliments.  I will usually double the recipe and freeze half of it for later.  I also love to make this for compassionate service dinners.

6 Tbsp honey
4 1/2 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
flour tortillas
monterey jack cheese, shredded
2 10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken.  Let it "marinate" for at least a half hour.  pour some green enchilada sauce on the bottom of a 9x13 pan (just cover the bottom, about half a can or less).  Fill flour tortillas with chicken and shredded cheese.  Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese.  Bake at 350 for 30 minutes.  Put it under the broiler for the last couple of minutes to make the cheese brown and crispy on top.

Crock pot honey sesame chicken

2 1/2 lbs. chicken
salt and pepper
1 cup honey
1/2 cup soy sauce
4 Tbsp diced onion
4 Tbsp ketchup
2 Tbsp canola oil
2 clove garlic, minced
1/2 tsp red pepper flakes (optional)
4 tsp cornstarch dissolved in 6 Tbsp water
Sesame seeds

Season both sides of chicken lightly with salt and pepper, put into crock pot.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 3 hours or just until chicken is cooked through (do not over cook, I have accidentally burnt it a couple of times in the crock pot, it really only needs a couple of hours).
Remove chicken from crock pot, leave sauce.  Dissolve cornstarch in water and pour into crock pot.  Stir to combine with sauce.  Replace lid and cook sauce for a few more minutes until slightly thickened.  Cut chicken into bite size pieces then return to pot and toss before serving.  Sprinkle with sesame seeds and serve over rice.

Sweet and Spicy Slow Cooker Chicken Tacos

This is a great recipe for freezing.  I usually double it and freeze half for later.  Let it thaw in the refrigerator over night and reheat in a saucepan on the stove.

1 lb. chicken

1 (14-ounce) can diced tomatoes, undrained

1/3 cup brown sugar

1/4 tsp red pepper flakes

Place the chicken in the bottom of the slow cooker.  In a small bowl, combine the tomatoes, brown sugar and red pepper flakes.  pour over the chicken.  Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours.  

Remove the chicken to a cutting board and shred with two forks.  Return to the slow cooker and mix the chicken with the juices left in pot.  Season with salt and pepper.  Serve in flour tortillas with lettuce, sour cream, cheese, avocados, etc.