Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Archive for the ‘Food’ Category

Camp Toast

Posted by terrepruitt on November 25, 2019

I have not been camping in about 24 years. My last trip ended rather unpleasantly with my car dying over 30 miles away from my home. Thinking it would be a quick fix we left our dirty dishes in the back seat. It was not quick, but we didn’t leave the dishes in there for more than a day.  Well, enough of that unpleasantness. Let’s talk food! One thing I loved about camping when I was young was the food. We would eat things camping that we didn’t eat at home. When I think about all the trouble my mom went through to shop, lug all the food camping, cook it, and then the dishes we had to do . . . it was crazy. One thing my mom would make was what we called camp toast. We didn’t have electricity so no toaster, so we would have camp toast. Basically it is just fried bread. Sometimes it is not so much the recipe but the idea, right? Once you have the idea you know how to make it or can let your imagination take you from the basic starting point!

Even though I have a toaster sometimes I want camp toast. It is different than toasted bread with butter spread on it after, it is bread toasted in butter. I thought I would share this easy-peasy way to have “toast”.

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Bread
butter

 

 

Butter the bread on both sides, heat up a pan. Put the bread in the pan and cook one side until golden brown. Flip the bread over and cook the other side until golden brown. Serve however you want to eat your toast!

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I know. So easy, but my husband had never heard of it so I am thinking there are others that have never heard of it.  I mean, why would you if you have always had a toaster?  Or just why would you cook bread this way?  Well, because it is DELICIOUS.  If you like bread and butter and you like it crispy this is a great way to experience it. It is a different way to have toast.

I prefer to use sliced sourdough, but your favorite bread that you like to toast would probably be the yummiest for you!

Have you ever had camp toast?  What do you call it?  If you haven’t had it before, does it sound like something you would like?

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Posted in "Recipes", Food | Tagged: , , , , , | 6 Comments »

Chayote Part Three

Posted by terrepruitt on November 4, 2019

The internet says that chayote has a lot of benefits.  I am thinking a skin exfoliator may be one of them.  The condition my fingers were in after handling it was not good.  Took off a layer of skin.  Plus it left a sticky thick residue on my counter – AFTER I washed it off.  I had to use a scrubber to get it off.  I also washed my cutting board then stuck it in the dishwasher and it came out with that stuff still on it.  I had to scrape it off with a knife.  All of this really has me curious as to what it does INSIDE a body.

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The Healthline article continues on to state that chayote may help may help regulate blood sugar levels because of the fiber.  The fiber might also help promote a healthy weight.  The fiber and flavonoids might help with digestive tract health. Also going back to some of the nutrients:  the vitamin B9 might help with pregnancy and the vitamin C (antioxidant) might help fight aging.  Some research showed that compounds in chayote might reduce the risks of some types of cancer and slow the progression of others.  Test also suggested that the extract might help protect against fatty liver disease.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaWith all the suggested benefits, chayote sounds like a great addition to one’s diet.  As with so many food items there needs to be more research done.  All the studies are based on elements of the fruit and only go as far as what science knows at this time.  And, as with all things different people reap different benefits.

Additional information I saw is that is it also called a mirliton squash – there is that word again. I was introduced to it as it being a common food in Mexican cuisine, but the information I saw did mention it being used in Asian cooking. Again, I was just excited because it was new to me. I understand that it is not exciting to some people because they have been eating it all of their lives. And just like years ago when I received baby bok choy in my produce box I hadn’t really thought about how I probably HAD eaten it before in Chinese Food. Could be the same with chayote. I know there has been some things I couldn’t identify before in my chow mien so that could be it.

Not everything I get excited about and share is new to everyone, but sometimes it might be. I am just hear trying to let people know about new things (maybe new to them, maybe not) and share when I discover (or am given) something new.

Now that I know I need to wear gloves when prepping this fruit, I would cook it and eat it again . . . it has a lot going for it!

What do you think?

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Chayote Part Two – Roasted Chayote

Posted by terrepruitt on October 30, 2019

As I said in Chayote Part One, I roasted the chayote just like I do all my veggies, although with this one, since I had gloves on I decided to put it in a bowl and toss it with the seasoning.  Usually I put the veggies on the baking sheet and just sprinkle the oil and seasonings on.  When I think of using a bowl I think of tossing with my hands and I never want to get oil all over my hands.  I used gloves to protect my hands from the corrosive enzyme PLUS the spikes.  I was able to hold the fruit-vegetable and cut it.  The gloves “protected” my hands from the oil when I tossed it all together.  So here is what I did.

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three spiky chayote
salt
balsamic vinegar
olive oil
Season All

Preheat the oven to 450° F.

USING GLOVES cut the ends off the spiky chayote, then cut it in half at the point of the seed.  Get out ALL of the seed.   Then use the knife to carefully slice off the spiky skin.  Salt the entire skinless fruit – letting it set a minute.   Then rinse each half off. Then slice it.

Put the sliced fruit in a bowl and sprinkle with balsamic vinegar, olive oil, and seasoned salt.  Mix the seasoned fruit well, making sure it is coated with the vinegar, oil, and seasoned salt.  Then spread the slices out on a parchment lined baking sheet, making one layer.

Put it in the oven.  After about 18 minutes take it out and turn over each piece.  Then put it back in the oven for anywhere from 15 to 20 minutes – depending on how you like your chayote cooked.

Then serve.

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Because the video I watched stated that the enzyme was bitter and I didn’t do what it said to take it out, I was afraid it would be very bitter so I salted it first.  I also used balsamic vinegar to try to cut down on the bitterness.  There was NO bitterness at all.  In fact, all I actually tasted was the seasoned salt.  I didn’t get any flavor from the fruit at all.  The texture was nice.  Really if I didn’t know what it was I might have just said it was a turnip or parsnip.

Because of the benefits touted I surely wouldn’t mind eating this regularly.  I have never seen it in a store – but then again, maybe I have and just shrugged and walked away.  I would have never known what to do with a spiky green thing.  I just happen to be lucky enough to have been gifted three in order to try something new.

How have you cooked chayote?  What seasonings do you like on it?

 

 

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga

Posted in "Recipes", Food | Tagged: , , , , , | 2 Comments »

Chayote Part One

Posted by terrepruitt on October 28, 2019

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaMy husband texted me from work one day and said he was bringing home a vegetable called a Chayote. I had never heard of it so I had to look it up. The information on the internet said it was actually a fruit, but eaten like a vegetable. What I saw said it didn’t need to be peeled and could be boiled, steamed, fried, roasted, baked, mashed, sliced, diced, and even eaten raw. But the chayote the internet was referring to didn’t have spikes. The ones my husband brought home had spikes. So it was recommended that we cut off the spikes and peel it before cooking. I am sure it will come as no surprise to anyone that I roasted it. I roasted it just like I do all the veggies! But what may come as a surprise to you . . . as it sure did to me was that it ate my flesh!

Ok, so that might be a bit dramatic, but . . . as usual I didn’t take a lot of time researching it. I looked it up quickly and saw that, as I said, the internet says it is a fruit eaten like a vegetable. The initial search return was showing it as a squash. So – squash, it can easily be peeled cut up and cooked. Well, I was forgetting that it is a fruit. So, my plan to quickly wash, peel, slice, and stick it in the oven on time bake before I left for class was quickly SQUASHED after I cut the ends off and sliced it in half. IT HAD A SEED.

ALSO, it was slippery as heck. I couldn’t actually hold the outside of it as it was spiky and my attempt to use my vegetable peeler failed. So I was trying to hold it on the exposed flesh. My first thought was that it would cook up slimy like okra because it was so slippery!

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaSo I googled something – I don’t even remember what because I was in such a hurry. The result came back with some video of some guy saying to cut one end off (ok, too late for that) then he used the portion that he cut off to rub the fruit at the cut end which produced some foaming stuff. He said you needed to do that for a few minutes to pull out the enzyme that makes it bitter. I tried that, but I think I could not get the same result because I had already cut it in half, so I was trying to rub the exposed part. Remember, I had been treating it like SQUASH because I had seen it called squash.

I had to use a knife to peel the skin off and by this time I was using a towel to hold it because it was so spiky and slippery.  I ran out of time, I had to leave to teach my yoga class so I only managed to peel one. I put them in a bag and then in the fridge to deal with when I got home.

As I was getting ready to go to class I noticed my fingers were peeling. They were the same as when I use peroxide without gloves. They were cracked, dry, and rough. I decided I had better use gloves when I was handling those things. Looking it up now, FoodUniversity.com says that it contains an enzyme that could cause your hands to peel when eaten in large quantities. Well, I think that just handling it will do that.

So on my second go at this wily fruit I wore gloves. I tried to cut it in half using the seed as a guide, so cutting on the outside edge of the seed. Then I used a knife to cut the skin off. Then I sliced it.

The internet says it has a lot of nutritional benefits!

Have you ever had chayote?

Posted in Food, Vegetables | Tagged: , , , , , , , , , , | 28 Comments »

More Food Innovations

Posted by terrepruitt on October 21, 2019

A few posts back I wrote about how I get magazines from a neighbor and a title on one caught my eye. I said I was thinking it would take me at least two posts to summarize the information. In continuing my read of the section in Eating Well about food innovations, it seems the very next little article is not so innovating. Maybe to some people it is or maybe in the way they want to do it, it is, but it talks about how science is just now figuring out that food is medicine. Well, it doesn’t really state that, it states that science is now looking at food as “whole food”. In other words how manipulating it to be one thing (gluten free, low fat, low carb as examples) takes away from the complexity of the food and so the food we eat is not giving us all the nutrients and benefits it could be. I guess, sadly, this is new news to scientist so it is a new area of science.

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All my life I have heard that the world HAS enough food, the problem is just getting it to the people that need it. Claire Babineaux-Fontenot of Feeding America states that “72 billion pounds of quality, nutritious food goes to waste each year”. She envisions smartphones could help solve the problem of people in need. They could use their smartphones to get notifications that would allow them to get food that would be wasted. The application could send them to the grocery store or restaurant that is about to dispose of the food. Seems like there is something like that, Y Waste, already being used in Australia.

Next is actual tracking of what is eaten. ACTUAL TRACKING, not a food journal. Food journals are unreliable for all kinds of reasons so Sarah Smith at Food Futures Lab talks about actual sensors that can track what is consumed. There is a research project going on at Tufts University where a small device stuck to a tooth tracks glucose, salt, and alcohol intake. As technology develops trackers might be able to track calories and other things to help in so many ways.

Well, this post will complete the information in one section, but there is another article regarding “GMOs” that I might want to post about. I started reading it thinking I could include it here, but it looks a little long. So I might just use it as another post idea. THEN . . . the next issue I received has an article regarding the microbiome (gut bacteria) and since I mentioned that in the first post, I thought that article might have some interesting stuff to share. I better get to readin’!

What do you think about these possible food innovations?

Posted in Food | Tagged: , , , , , , , , , , , | 5 Comments »

Food Innovations

Posted by terrepruitt on October 9, 2019

Wow.  I have mentioned that my neighbor gives us magazines, I think . . . anyway, if not, I get magazines from a neighbor.  Usually I just pass them on as most magazines are so full of ads they are not worth the time it takes to flip through them.  But sometimes I see something on the cover that interests me.  Or a mention of a recipe . . . that is usually what I end up looking at.  In the latest issue of Eating Well the cover touted a section entitled “The Future of Food”.  Well, that interested me since present food is frightening – at least to me.  The beginning of the section stated “Scientists are using sophisticated gene-editing tools to make our food supply more nutritious, abundant and resilient.”  The promise was a look at future trends and predictions.  They talked to nine people to see what is or may be in store for our food supply.  This post is a summary of some of it, there is so much information looks like I will be doing more than one post.*

One thing they report seeing on the horizon is lab grown “meat”.  Manufacturers will multiply animals cells long enough to form a piece of “meat”. Brad Barbera, director of innovation at the Good Food Institute, predicts this “meat product” will be in stores within 10 years.  He thinks it will “outperform traditional animal products” because they will be able to blend what they want, say, flavor, texture, and the highest nutrients.

Gut bacteria is the new found marker for health.  At least the understanding that it is important is the latest discovery.  Two people (Erica D. Sonnenburg, Ph.D., senior research scientist, and Justin L. Sonnenburg, Ph.D, principal investigator) at the Sonnenburg Lab at Stanford University suggest that there might be something like an “in-toilet device” that could monitor things and people could get nutrition recommendations based on results.

In addition to growing produce in other places than land, say greenhouses and vertical farming – to name just two, Kathleen Merrigan, Ph.D, executive director of the Swette Center for Sustainable Food Systems at Arizona State University mentions “a lot of innovations happening around insect protein.”  Not just people eating bugs, but the food we eat, like fish, eating the bugs.  Apparently wild-caught fish are used as food for farmed fish and this is messing up the oceans ecosystem, so she thinks feeding bugs to the fish might be a solution.

Fred Iutzi, president of the Land Institute, explains that perennial grain crops could change the way grain is grown and farmed.  Instead of needing to be planted every year grain could just go dormant and then resprout.  The idea is that there would be less soil loss and the plants might suck up more CO2.  The institute has about 1000 acres of a wheat and barley crop called Kernza.  They hope to have hundreds of thousands of acers in about 10 years.  Currently there is a Kernza beer and a Kernza breakfast cereal.  They hope the future holds perennial sunflowers and legumes and then eventually an entire agricultural system.

So, what do you think?   Would you eat lab grown meat?  Would you have an “in-toilet” poop tester?  Do you care about fish eating bugs?  Are you going to look in your local store for Kernza beer or cereal?

*Of course, you don’t have to wait for me to post about it, you could pick up the October issue of Eating Well yourself.  Or get it off the Willow Glen Community Center “bring a book, take a book” shelf when I am done with it.

Posted in Food | Tagged: , , , , , , , , , , , | 6 Comments »

Sometimes I Cheat

Posted by terrepruitt on October 2, 2019

I would love to not rely on some processed foods. I am always amazed that as much as I love pasta and bread I do not make my own of either. And I hear that both can be really easy. I would love to be able to cook from scratch every night using high quality organic ingredients, but the reality is I don’t. I am thinking we are a lot alike in that we do what we can when we can with what we can. Sometimes – for me – it is just a matter of not having any ideas of what to cook. Sometimes I am just stumped. I can be stumped in the morning when I actually might think to take something out of the freezer. Then when it comes time to make dinner, I don’t have anything defrosted and I am still stumped. I know there are a lot of people who make homemade meals and then freeze them. Now that I think about it, I have done that, but I haven’t done it lately. So sometimes I “cheat”.  I always have something in the freezer I can use as a meal or an addition to the meal. Sometime is it like that old Food Network show Semi-Homemade. I add “something” to “something” that is frozen.

For some people it might seem odd to add something organic to something so processed, but, as I mentioned I do what I can. The other night my hubby brought home some Grassfed ground beef. Oh, that was so awesome because I was having one of those days when I didn’t know what to cook. I still didn’t know what to do with the beef, but at least we had defrosted meat and it was a start!

I decided to cook it up and add it to a frozen lasagna. Sometimes I cook more pasta to supplement the few noodles that are in the lasagna, but I decided not to this time. Here is what I did – working with what I had.

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1/2 of a small onion
olive oil
3/4 of a pound ground beef
handful of cherry tomatoes
1 small/single serving Stouffer’s Lasagna

Heat up the olive oil. Chop the onion. Cook the onion in the oil. Add the ground beef. Cut up the tomatoes. Cook the beef until done. Turn off the heat and add the tomatoes to the pan.

While the beef is cooking follow the cooking instructions on the box of lasagna.

When the lasagna is done, cut it in half. Put half on each plate. Divide up the meat and tomatoes onto each plate. Then use a fork and knife to mix the lasagna and meat on each plate.

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Since I don’t cook with tomato sauce often this is a treat for us. It was good. Sometimes you just need easy and good to get a meal on the table.

What do you do to get a meal quickly on the table?

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Posted in "Recipes", Food | Tagged: , , , , , , , , | 2 Comments »

Shells And Cheese With Beef And Corn

Posted by terrepruitt on September 23, 2019

Shells And Cheese With Beef And Corn

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga2 tablespoons coconut oil
1/2 of a medium size onion
1 lb hamburger
garlic salt
can of corn

3 tablespoon butter
3 tablespoons flour
1 teaspoon salt
1 1/2 C milk

4 cups shredded/grated cheese

1 Cup Panko bread crumbs

bag of pasta shells*

While chopping the onion let the coconut oil heat up in a large pan. Cook the chopped onion in the oil. After the onion is cooked, break the hamburger up into the pan. Sprinkle with garlic salt.  (continued below)

While the meat is cooking, you can make the sauce. Melt the butter in a saucepan. Stir in the flour a little at a time. Keeping all the lumps out and incorporating the flour into the melted butter. – (Don’t forget about the meat cooking!) – Pour in the milk a little at a time stirring constantly and working out the lumps. Add the salt. Add some cheese, stirring and letting it melt as you go. Continue to add about two cups of shredded cheese.

Cook the hamburger until almost done. (If needed drain the grease from the meat.)  Drain the corn and stir it into the meat. Sprinkle with garlic salt.  Since the corn is already cooked it doesn’t necessarily need to cook with the meat because it will cook in the oven.

Somewhere in the middle of all of that boil the water for the pasta. *I didn’t use an entire bag because it had been opened. I think there was about 3/4th of a bag of small shells. Cook the pasta. Drain the pasta.

Butter a 9X13 baking dish. Preheat the oven to 450° F.

Spread a very thin layer of sauce on the bottom of the buttered dish. Then mix the pasta, a little over half of the cheese sauce, and the meat and corn mixture together. Spread half of the new mixture (cheese sauce and meat-corn) into the dish. Sprinkle with cheese. Then spread the remaining mixture on top of the cheese layer. Then top with the rest of the cheese sauce, spreading out evenly.* Then top with the rest of the shredded cheese and the bread crumbs.

Bake about 25 to 30 minutes. If you want the bread crumbs brown broil it for about 5 minutes (or until they are browned).

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*I am sure mixing all the shells, meat-corn, and cheese sauce together and then putting it in the baking dish would work.  I was just trying to make is a little more like sauce ON the shells.  It all seeped down and was yummy.

This is very rich and very filling. And pretty good. My husband loved it. I always seem to like pasta dishes better the next day. It is as if the flavors all meld and seep into the pasta. So I really enjoyed our leftovers that we ate for a few days.

And, sadly, I didn’t make this with plans to post about it, so I only have the one picture of the finished product. But I will be making it again. I had a friend that says she uses cream corn . . . that might be interesting.

I don’t even know why I put corn in it. I was thinking of two separate things to make at points during the day and when I went to cook, they got combined someohow.

How do you make macaroni and cheese? Do you put meat in yours? Vegetables?

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Roasted Parsnips “Fries”

Posted by terrepruitt on August 26, 2019

It will not come as a surprise to many of you that I roasted parsnips. I mean, if you have read any of my recipes you know that I pretty much roast all my veggies. One way I do it is I cut them into strips and call them “fries”. I know, they are not fries as they are not fried, but they are so good and they kinda look like fries, I want to call them that. Sometimes a recipe is something you can use as an idea to make a dish of your own or it is just a guide because you have to figure things out a little bit with your particular oven or even with the specific produce you purchased. Not sure if you have ever thought of making parsnips “fries”, but let me tell you, they are sooooo good roasted. They are odd because they are slightly sweet yet they have a little (teeny-tiny) kick to them.

I have received them in the organic produce box where they were pretty small. And then also when they were larger. The key is to try to cut them to be the same size so they cook evenly. So as with all things they are different sizes so you will probably need to adjust the baking time to suit your desired crispness.

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3 parsnips
olive oil
Season salt

Cut the parsnips into “French fried sized” strips. Spread the “fries” out on a parchment-paper lined baking sheet. Sprinkle with olive oil and seasoned salt. Then turn the oven onto 450° F. Put the pan in the oven and bake for 12 minutes. Take the pan out of the oven, mix up the “fries” and sprinkle with more olive oil and season salt. Then put back in the oven for another 15 minutes.

Here is where you will need to decide if they are done or toss them on the pan and put them back in. Some of them may be done and some may not. Sometimes I remove the done ones (of whatever I am cooking) and put the rest back in the oven. You decide.

When they are done, just serve them with whatever dipping sauce you would like. We don’t dip them. We like them as they are.

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Do you like parsnips? How do you cook them?

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Enchilada Chicken

Posted by terrepruitt on August 12, 2019

If you have read my blog or seen any of my tweets within the last month or so you know that I made Taco Pie again. Oh my I love it, and this last time with the flour tortillas, I really loved it. When I make it I cannot find the size of enchilada sauce I need so I end up with a lot of leftover sauce. The time before last, the unused sauce sat in my refrigerator until it went bad because I didn’t know what to do with it. This time I was determined to use it and thought I could use it with chicken like I do with other sauces.

This is just chicken baked in the left over enchilada sauce. It was very good. I can see this dish following Taco Pie every time now.  I will be using up that extra enchilada sauce. YUM.

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Enchilada Chicken

~Four boneless skinless chicken breast
~Taco Seasoning (click for homemade recipe)
~20 ounces (or so) of Enchilada sauce
~about 2-3 cups shredded cheese (I used the 4 Cheese Mexican mix)
~Cilantro

~Rice (optional)

Place the chicken in a baking dish. Sprinkle half of the Taco Seasoning over the chicken. Let it set for an hour or two (in the refrigerator). Then flip over each piece and sprinkle the rest of seasoning over the chicken. Let it set for an hour or two (in the refrigerator).

Preheat your oven to 350°F. Pour the enchilada sauce over the chicken, sprinkle in some chopped cilantro, then top it with the shredded cheese. Bake. I baked this about 50 minutes . . . depending on the size of the chicken breasts . . . bake the chicken until thoroughly cooked.

Then serve over rice . . . or in tortillas, or on its own . . . topping it with chopped cilantro.

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Easy. Yummy. A great way for me to use the left over enchilada sauce.  I know this is just a different take on both Italian Chicken and Chicken Salsa.  Pouring sauces over chicken and baking, it is so easy and so many different types of sauces gives us such a variety of flavors!

What do you think? Don’t you love easy recipes?

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD

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