Restaurant Style Margaritas

Ingredients
1 Can Frozen Limeade
Tequila
Triple Sec
1 Bottle of beer (I used Blue Moon, but you can use whatever kind you prefer.)
Ice

Add Limeade to blender. Using the empty limeade can fill it with 2/3 tequila and 1/3 triple sec. Add to blender. Add LOTS of ice. Blend to desired consistency.
AFTER you have blended it, add the bottle of beer. DO NOT blend after you have added the beer. It will be a mess.
Now, you are ready to enjoy! Pour them into salt rimmed glasses and you will smile!

Recipe from Meg at Whatever

Oven Baked Chicken & Bacon Shish Kebabs

ALL CREDIT for this recipe goes to Annalee.

INGREDIENTS

4 boneless skinless chicken breasts
veggies of your choice (I used bell pepper, squash, tomatoes, red onion, mushrooms, and pineapple)
1 package bacon (I used turkey bacon)
2/3 C brown sugar (I used Splenda brown sugar)
2 Tbs chili powder

DIRECTIONS
preheat oven to 350 degrees.
cut chicken into bite-sized chunks.
cut bacon strips in half.
wrap the bacon around the chicken and put on skewers.
alternate with veggie chunks (tossed lightly with olive oil, pepper and salt).
mix the brown sugar and chili powder.
sprinkle the mixture generously over skewers with the mixture and place in pan.
bake for 30-35 minutes.

I served the shish kebabs with saffron rice and restaurant style margaritas.

Weekly Meal Plan

I used to be so good about making weekly meal plans, but I started slacking off. So, now that I'm on summer break, I am going to be good again and start planning. I'll share the recipes from the week as I make them!

Monday (Memorial Day)- Oven Baked Shish Kebabs with saffron rice and restaurant style frozen margaritas

Tuesday- Leftover shish kebabs and saffron rice

Wednesday- Easy Baked Tilapia and vegetables and spinach salad

Thursday- Cajun Baked Catfish with Sweet Potato Fries and Snow Peas and spinach salad

Friday- Out to eat

Saturday- Caribbean Jerk Salmon with Sweet Potato Fries and Asparagus and spinach salad

Sunday- Turkey Burger Hobo Dinners

One Dish Chicken

I took this recipe and changed it up a little. It was delish. It's a perfect summer meal.


1/4 cup chopped onions
4 tbs Tequila Lime Marinade
1 teaspoon salt
1/2 teaspoon ground pepper
2 large sweet potatoes, peeled and quartered
3/4 lb green beans (I used 1 can of French style green beans.)
4 chicken breasts (I had chicken tenders, so I used 6.)

Preheat oven to 450 degrees. Place green beans in casserole dish. Place chicken on top of green beans. Drizzle 3 tbs (or desired amount) or Tequila Lime marinade on top of chicken. Place peeled and quartered potatoes around the sides of the casserole dish. Drizzle remaining marinade on top of sweet potatoes. Salt and Pepper to taste. Bake in oven for about 40 minutes or until chicken is cooked through.

Chicken Fajitas

1. 1 teaspoon pure chile powder
2. 1 teaspoon kosher salt
3. 1/2 teaspoon ground cumin
4. 1/2 teaspoon onion powder
5. 1/4 teaspoon garlic powder
6. 1 tablespoon cornstarch
7. 1/4 cup water
8. 3 tablespoons extra-virgin olive oil
9. 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
10. 1 green bell pepper—cored, seeded and cut into thin strips
11. 1 medium onion, thinly sliced
12. 2 tablespoons fresh lime juice, plus lime wedges for serving
13. 8 flour tortillas, warmed in the microwave
14. Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions:

1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Cheez-It Chicken

Ingredients:

boneless, skinless chicken breast (1 for each person)
melted butter
sour cream
cheez-its (crunched up)
*I usually do each of these in a cereal bowl...

Directions:

1. Dip the chicken in melted butter.
2. Dip in sour cream.
3. Dip in cheez-its.
4. Bake at 375 degrees until done

Beefy Noodle Casserole

You will need:

4 oz. uncooked wide egg noodles
1 lb. ground chuck
1 jar of pasta sauce
1 package (8 oz) cream cheese, cubed
1 cup cottage cheese
1/2 cup sour cream
1/2 cup shredded Parmesan Cheese (I ended up using just a sprinkle of Parmesan and about 1/2 cup of Mozzarella.)

1. Cook noodles. Place noodles in slightly greased 11 x 7 inch baking dish set aside.

2. Cook beef in large skillet, stirring until it crumbles and is no longer pink. Stir in pasta sauce and set aside.

3. Place cream cheese in bowl and microwave for 1 minute or until softened. Stir in cottage cheese and sour cream. Spread mixture over noodles.

4. Spoon beef mixture over cream cheese layer. Sprinkle with Parmesan and Mozzarella.

5. Bake at 350 for about 10 minutes.

From: Southern Living Quick & Easy

Jerk Chicken Pasta

Ingredients:

* 4 boneless chicken breasts
* 1/2 cup butter
* 4-5 garlic cloves, crushed
* 1 cup half-and-half
* 1/2 cup chicken broth
* 1 teaspoon cornstarch
* 1 teaspoon herbs, of your choice, rosemary, marjoram, oregano
* 1 tablespoon cayenne pepper
* 1/2 stalk asparagus
* 8 ounces sliced mushrooms, pieces and stems
* 3 tablespoons parsley, crushed
* salt and pepper, to taste
* 8 ounces bow tie pasta

Directions:

1. Melt butter in skillet over medium/low heat and add garlic.
2. When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
3. Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
4. In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
5. In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
6. In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
7. Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
8. Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
9. Add chicken to heat through.
10. Add pasta and stir to heat through.
11. Serve.

Fiesta Chicken Bake

You will need:

2-3 cups chicken, cooked and cubed or 1 rotisserie chicken shredded
8 oz Velveeta
1 can Cream of Mushroom
1 can Cream of Chicken
1 can Rotel
1/2 chopped onion
2 cups tortilla chips (or more if desired)

Place chicken and onions at the bottom of casserole dish (9 x 13)

Layer cheese on top.

Combine soups and rotel in bowl.

Pour soup mixture over chicken and cheese.

Crumble tortilla chips and layer on top of soup mixture.

Bake at 350 for 30 minutes.

Enjoy!

This is great served with rice, sour cream, or more tortilla chips.

Cupcake Pebbles Treats

I was so excited when my blog friend, Shannon, posted about this cereal and these cute little treats. The cereal is yummy as cereal, but these treats are delicious!

You will need:

1/4 cup (1/2 stick) butter or margarine
1 package (10-1/2 oz.) miniature marshmallows
1 package (11 oz.) POST CUPCAKE PEBBLES®
1 can (16 oz.) ready-to-spread frosting

Microwave butter in 4-quart microwavable bowl on high 45 seconds or until melted. Add marshmallows; mix to coat. Microwave 1-1/2 minutes or until marshmallows are completely melted, stirring after 45 seconds. Add cereal; mix well.

Press cereal mixture firmly into lightly greased muffin pans to form "cupcakes," using about 1/3 cup for each. Cool; remove from pans.

Spread with frosting before serving. Decorate as desired. Makes about 2 dozen.

I made these for Easter, so I put these cute little cupcake toppers on them.

You should definitely try these. I think they are better than Rice Krispy treats!