Pan Fried Tilapia with Creamy Caper Sauce

Recipe will be posted SOON!!! :-)

Mexican Pizza

Ingredients:

For the Pizza:
- 1 cup of your favorite salsa (mine is Five Pepper by Archer Farms)
- Pillsbury Pizza Crust Thin Crust
- 1 cup frozen corn (thawed)
- 1 cup black beans (drained and rinsed)
- 2 cups pre-cooked or frozen (thawed) chicken pieces
- 1/2 cup diced red onion
- 2 cups shredded mozzarella cheese
- 1 cup shredded pepper jack cheese
- 1/2 cilantro... for garnish

For Spicy Chipotle Sauce
- 4 small or 2 large chipotle peppers
- 4 tsp. Adobo sauce
- 1 cup mayonnaise
- 1/2 cup plain yogurt
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 tsp. cayenne pepper

Directions:
1. Preheat oven to 400 degrees.
2. Place pizza crust on a 15x10 baking sheet and stick in the oven for 5 minutes. Remove from oven and let cool.
3. Spread salsa on top of pizza crust. Then place the chicken, corn, and black beans all over the crust.
4. Sprinkle the mozzarella cheese and pepper jack cheese all over and then top off with the diced red onions.
5. Bake in oven for 10 minutes.
6. While pizza is baking in the oven, place the chipotle peppers, Adobo sauce, mayonnaise, plain yogurt, chili powder, cumin, and cayenne pepper into a blender or food processor and blend until creamy.
7. To top pizza off, drizzle the chipotle sauce over the entire pizza and garnish with the cilantro.

Buffalo Chicken Wraps

Ingredients:
- 1 lb. Boneless/skinless chicken tenders or breasts
- 12 oz of Buffalo sauce (my personal favorite is Frank's Hot Buffalo)
- 1 box of Shake'N Bake Crispy Chicken
- 1 red onion, diced
- Ranch dressing
- shredded lettuce
- cheese (optional)

Directions:
1. Preheat oven to 400 degrees.
2. Pour buffalo sauce into a bowl. Take the Shake'N Bake Crispy Chicken seasoning and
pour both bags into a deep dish.
3. Slice chicken into 1 inch wide chicken strips and then submerge them into the buffalo
sauce. Leave them in the buffalo sauce for approximately 2-3 minutes.
4. One by one, take the chicken strips out of the buffalo sauce and lay them into the
Shake'N Bake seasoning, coating them entirely.
5. Place breaded chicken strips onto a greased foil lined baking dish and bake for 20
minutes.
6. After chicken strips are finished cooking, allow to cool on the baking sheet for 5-10
minutes.

To assemble chicken wraps:
Spread a light layer of ranch dressing on the entire tortilla. Place 2-3 chicken
strips into the center of the tortilla along with some shredded lettuce, diced onions,
and cheese (optional)... Wrap like a burrito and ENJOY!!! :-)

Easy Bake Chicken Enchiladas

Ingredients:
- 3 Tbs vegetable oil
- 8 Corn tortillas (king size preferably)
- 1 lb of boneless/skinless chicken breast or tenders
- 6 cups of shredded cheese (I like to have a cup or two of spicy cheese for some added
punch of spice.)
- 1 can of Las Palmas green chile sauce
- 1 red onion, diced
- a jar of jalapeños (if you like added spice these are a MUST... For a more tame meal,
there is no need to add these!)
- 1 Tbs chile pepper
- 1 Tbs cayenne pepper
- 1 Tbs black pepper
- 1 Tbs oregano

Directions:

To prepare chicken:
1. Slice chicken breasts or tenders into slices about an inch thick.
2. Mix together chile pepper, cayenne pepper, black pepper, and oregano. Season the
chicken by sprinkling the mixture of spices onto the chicken... The more you season,
the spicer the chicken.
3. Heat 1 Tbs of oil in a frying pan over medium heat until pan is hot.
4. Place chicken in pan and cook until the chicken has no pink visible.
5. After cooking, place chicken aside.

Assembling the dish:
1. Preheat oven to 350 degrees.
2. In a frying pan, place the remaining 2 Tbs and heat over medium high heat until pan is
hot. Place one tortilla at a time in the pan for 10 seconds on each side to soften the
tortillas.
3. Cover the bottom of a 13x9 baking dish with green chile sauce so that the enchiladas
do not stick to the bottom of the pan. Place the remaining green chile sauce in deep
dish, wide enough for your tortillas.
4. Take one tortilla and dip it into your dish of green chile sauce so that the tortilla
is coated on both sides.
5. Place the tortilla on a plate and add chicken, cheese, diced onions,and jalapeños
to the center of the tortilla. Make sure not to over stuff because rolling the
tortilla will prove to be difficult. Once rolled, place side by side in the baking
dish. Don't be afraid to pack them snuggly so that none of your enchiladas unroll
themselves. :-)
6. Once your baking dish is full, drizzle the enchiladas with some of the remaining
green chile sauce so that they don't dry out while baking in the oven. Smother
with cheese and pop them into the oven! Bake for 20 minutes. After taking them out of
the oven, let them cool for 5-10 minutes so that slicing into your dish is easier! :-)

Chipotle Chili

Ingredients:
- three 15oz cans of black beans (rinsed and drained)
- one 14.5oz can of diced tomatoes
- 3/4 cup tomato juice
- 1 medium chipotle pepper
- 1 lb. 85% lean ground beef
- 1 large red onion
- 2 Tbs. olive oil
- 2 Tbs. adobo sauce
- 1.5 Tbs. chili powder
- 2 tsp. ground cumin
- 1 lime (juiced)
- 1/2 cup chopped fresh cilantro
- 1 avocado
- salt and pepper

Directions:
1. Put one third of the beans into the bowl of s food processor, along with the can of diced tomatoes, chipotle pepper, and adobo sauce. Process until smooth.
2. Heat oil in a 6qt pot over medium high heat for about 2 minutes. Add the beef and season with 1/2 tsp of salt and cook (break the meat apart into small pieces) until browned (about 3 minutes). Then transfer beef onto a spare plate with a slotted spoon, leaving the oil and juices in pan.
3. Add half of the onion and 1/4 tsp salt. Cook and stir until onions become soft and brown (about 3 minutes). Add the chili and cumin powder and cook for an additional 20-30 seconds.
4. Add the remaining beans, the pureed bean mixture, tomato juice and then beef to the pot and simmer for 10 minutes... Stirring frequently.
5. Add half the lime juice, half of the cilantro and salt and pepper to taste.

Toppings:
- mix the remaining lime juice and onion with the avocado. Season with salt and pepper.