Chicken Taquitos

3 chicken breast, grilled and shredded
2/3 C salsa
1 1/2 C shredded cheese
1 C sweet corn
1 C black beans, drained and rinsed
2 tsp ground cumin
1/2 tsp ground black pepper
1/2 C frozen chopped spinach, defrosted
1 package of egg roll wrappers








1. Preheat oven to 375
2. Mix all the ingredients except egg roll wrappers in a mixing bowl
3. Place a few spoonfuls of the chicken mixture in each egg roll wrapper (about 1/5 C)
4. Fold the sides of the wrapper in first, then wet the edges all around with water
5. Fold the close end of the wrapper over the chicken mixture and then roll the far end over. With the water, it should stick to itself.
6. Brush with olive oil and sprinkle with black pepper and ground cumin
7. Bake for 25 minutes
8. Dust with cheese before eating

To Freeze: Place cooked taquitos on a baking sheet and freeze overnight. Once frozen, place in a freezer safe bag. To reheat, microwave for 1.5 minutes or bake in the oven once defrosted for 10 minutes at 350.

(inspired by Baked Chicken Taquitos, by Menu Musings)

Cauliflower Fettuccine Alfredo

16 oz. fettuccine pasta
1 large head of cauliflower, chopped
4 C vegetable or chicken broth
8 cloves garlic, minced
1/8 tsp nutmeg
1/8 tsp black pepper
Dash of cayenne pepper
2 tbsp olive oil

1. Bring broth to a boil and add cauliflower. Boil for 20 minutes
2. While cauliflower cooks, cook pasta according to the box instructions
3. Saute garlic in a tbsp of garlic for 2-3 minutes
4. Place garlic, cauliflower, nutmeg, black pepper, cayenne pepper and 2 cups of the broth to a blender
5. Blend for 3-4 minutes until completely smooth
6. Return cauliflower sauce to the pan you sauteed the garlic in
7. Toss pasta with the cauliflower sauce and serve warm

To Freeze:

1. Bring broth to a boil and add cauliflower. Boil for 20 minutes
2. Saute garlic in a tbsp of garlic for 2-3 minutes
3. Place garlic, cauliflower, nutmeg, black pepper, cayenne pepper and 2 cups of the broth to a blender
4. Blend for 3-4 minutes until completely smooth
5. Return cauliflower sauce to the pan you sauteed the garlic in
6. Place cauliflower sauce in a freezer safe bag and freeze.

To serve:
1. Defrost sauce
2. Reheat on medium-low adding an ounce of water at a time if the sauce it too thick
3. While the sauce reheats, cook pasta according to box instructions
4. Toss pasta with the cauliflower sauce and serve warm



I added Blackened chicken to mine to add an extra kick of flavor and protein!!!


(inspired by Healthy Fettuccine Alfredo, by Pinch of Yum)

Blackened Grilled Chicken

1 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp dried thyme
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
2 boneless, skinless chicken breast
1 tbsp olive oil

1. Heat grill to medium high
2. Coat chicken breast in olive oil
3. Mix the dry ingredients together and cover the chicken
4. Grill for about 10 minutes a side, or until juices run clear