Terre Pruitt's Blog

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

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yin Yoga: Mons at 11:30 am

    Gentle Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Archive for the ‘“Recipes”’ Category

Chicken, Potato, And Bell Pepper Scramble

Posted by terrepruitt on February 10, 2020

Twice in the past few days I have had the conversation about how coming up with dinner ideas is a challenge. I understand this is one reason why people have dinner services deliver. Unless you have a box meal delivered every single day that still doesn’t completely alleviate the having-to-come-up-with-ideas-for-dinner. As you know if you have looked at any of my “recipes” I sometimes just throw stuff together. It doesn’t even always have to “make sense”.  After making Taco Pie and Enchilada Chicken, I used the leftover sauce as sauce for our tortellini . . . . yup, that works. Sometimes you might feel like something particular but you might have to cobble it together using the ingredients on hand. There are a few things that make for easy make-up meals, in my opinion, one is ground turkey – throw anything in with it and you have an entree. Pasta is another easy meal, it can be topped with anything or nothing. And eggs are another thing you can throw anything into to make a meal. Here is an easy breakfast-for-dinner-scramble in case you don’t want to think about what to make for dinner.

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two or three potatoes (depending on size)*
olive oil (3 tablespoons +/-)
season salt
can of chicken
1/2 of an onion
salt
garlic powder
5 or 6 eggs
milk (1/4 c +/-)
butter (2 tablespoons +/-)
one bell pepper

Preheat oven to 450°. Wash the potatoes, if you like your potatoes peeled you can do that. Cut the potatoes into small chunks. Place them on a baking sheet. Sprinkle potatoes with about 2 tablespoons of olive oil and season salt (or whatever seasoning you prefer). Place in the oven to roast. After about 10 minutes take them out and toss them around. Then place back in the oven. Roast the potatoes until done to your liking . . . tossing them around occasionally for even roasting.

You can pan fry/roast the potatoes if you like. Heat the oil in a pan, then add potatoes and seasoning and cooking until done.

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 YogaI like to use the oven because while the potatoes are roasting, I can be preparing the chicken and eggs.

Chop the onion. Chop the bell pepper. Heat up 1 tablespoon (+/-) olive oil. Add the onion and cook it.

While the onion is cooking crack the eggs into a bowl, add a little milk, salt, and garlic powder (and, of course, any seasoning you want). Scramble the eggs, mixing until frothy.

When the onion is cooked add the chicken to the pan sprinkle with garlic powder. Warm the chicken up, it doesn’t take long because it is already cooked so you don’t want to let it cook too long because it dries out.

Add butter to your pan – or use another pan, or remove the chicken for adding back later – once the butter is melted pour in your eggs, keeping them separate from the chicken. I like my scrambled eggs WELL COOKED so I let them cook a bit before I mix in the chicken. Once the eggs look almost cooked I add the potatoes. I DO NOT like my bell pepper cooked so I add it at the very last minute . . . cooking it long enough to just warm up.

Mix it all together and serve.

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*I have seen russet potatoes that seem like they are two or three, but then red potatoes are little so you might want to use three or four . . . you want to end up with about 2 cups cooked potato. You decide, if you are not a big potato fan use less, if you LOVE potatoes, use more.

I usually cook this for dinner, but some people might consider it strictly a breakfast item. I sometimes have left overs of it for lunch . . . so if you like it, eat it anytime you would like.

Oooooh, one might even add cheese . . . . .

Do you like scrambles?

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Marmalade Chicken

Posted by terrepruitt on January 15, 2020

I received some yummy sounding marmalade for Christmas. It was Meyer lemon and ginger marmalade. Immediately I thought of chicken. Would most people think toast? I thought of chicken. Like when I put persimmons on chicken or pork. That is what I thought of. It was perfect because I had been wondering what to cook for dinner that day and when I opened the gift I knew. I went to the store and bought some chicken breasts and had a dinner plan.

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dry sherry
two chicken breast
marmalade
lavender salt

Preheat the oven to 375° F. Pour a little sherry in your cooking dish – enough so there is about 1/4 of an inch in the dish. Place the chicken in the dish salt the chicken. Flip the chicken over salt the chicken. Spread the marmalade on the chicken. Place dish in the oven.

Now, as you know how, long you cook the chicken really depends on how big the breasts are. I check it after 15 or 20 minutes. Sometimes it needs more time sometimes it doesn’t. But that is it. Just cook the chicken until it is thoroughly cooked and you have some flavorful chicken!

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I had purchased HUGE pieces of chicken so I cut them up. They cook better when they are a little smaller and we don’t need to eat those HUGE pieces all at once.

This was delicious! Thanks again, Lynn for the marmalade!

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Starting 2020 With Some Melty Goodness

Posted by terrepruitt on January 1, 2020

Here it is another New Year.  WOW!  2020!  Here is another opportunity to recap last year or write about the year to come.  Not feeling either of those things this year.  So, I thought I would start off the year with a recipe.  Ooooo!  Ending the year with a “recipe” and starting the year with a recipe.  Sounds good to me, how about you?  Does that sound good to you?  Well, with this recipe comes a story.  I can’t say exactly when, but I can say that I remember it, so I couldn’t have been so young that I don’t remember.  My parents used to go out to dinner very infrequently.  We didn’t always have money for things – my dad worked a type of construction so there wasn’t always work – so going out to dinner was a super special treat.  When they went out to dinner one of their favorite places was a restaurant called The Bold Knight.  Now, unless you are over 50, even if you live in the bay area you have not been to The Bold Knight I am talking about.  Ya know, things change.  But back in the day I am talking about they used to have this cheese fondue that was delicious.  The last time I went to The Bold Knight, they had melted Velveeta.  Now, my husband loved it and I am sure there are other people that do, but back in the day they had a cheese fondue that tasted as if they actually cooked it and didn’t just put a chunk of yellow food-stuff in a pot and melt it.  Anyway, my mother LOVED their fondue.  She went on a quest to find a recipe that tasted just like it.  I know she tried a lot of things.  She finally settled on one.  And it has become the family recipe for fondue.

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Cheese Fondue

(1 cube)   1/4 C butter
(1 tsp)   1/2 tsp salt
(1/2 tsp)   1/4 tsp dry (powdered) mustard
(3 tsp)   1 1/2 tsp Worcestershire sauce
(1/2 tsp)   1/4 tsp garlic powder
(1/2 C)   1/4 C flour
(2 cans)   1 can (12 oz) BUDWEISER Beer*
(1 lb.)   1/2 lb. mild cheddar cheese (grated)

Melt butter, then stir in salt, dry mustard, Worcestershire sauce, and garlic powder.  Add flour, a little at a time,  keep stirring, stir all the lumps of flour out.  Bring to a boil, then stir in a little beer at a time.  Cook until thickened.  Then put in cheese a little at a time while stirring.

Serve hot.

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(The measurements in parentheses are for a DOUBLE batch.)

We dip raw vegetables; broccoli, bell peppers, carrots, mushrooms, cauliflower.  Also, cooked cubed steak.  Sometimes apples.  And ALWAYS bread.  I prefer sourdough bread, but my hubby is not a fan of the sourdough so I usually have two types of bread; sourdough and French bread.

*As a VERY IMPORTANT NOTE, it does not matter what type of cheddar cheese you use, you can use medium, you can use sharp, you can use mild, but it DOES MATTER what type of beer you use – it MUST BE BUDWEISER Beer.  Not light, not ultra, not lime, nothing other than plain ol’ BUDWEISER Beer!  Believe me.  I have thought it would be good to use something else to add a unique flavor or bring more to the fondue – NOPE!  Doesn’t work.  In fact, just this Christmas I laughed when my uncle said, “You have to use Bud.  I’ve tried other beers and the best one is Budweiser.  It doesn’t come out the same if you don’t.”  I agreed and told him I actually discovered that some years ago.  I thought I had told him that, but perhaps not.

For many years I was unable to attend Christmas dinner at my family’s house due to a scheduling conflict, once we started going I was surprised and happy to learn that one of their traditions is to have fondue as an appetizer during the day.

My husband and I have had a few years where we have fondue as our New Year’s Eve dinner or our New Year’s Day dinner.  We had it on New Year’s Eve this time.  I am always surprised I haven’t posted the recipe before, so I am doing it now.  Starting off 2020 right!

As you can see from the handwritten recipe, I can spell Worcestershire sauce as well as I can say it!  🙂

I hope you enjoy this family recipe.  We love it!

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Ending With A Little Chocolaty Sparkle

Posted by terrepruitt on December 30, 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 YogaWith the last post of the year there are so many ways to go . . . talk about the past year and review posts; ones that were popular, ones that weren’t, ones that need follow up, ones that were favorites. Or talk about the New Year; goals, dreams, where we want to be, things we have planned. Just so many ways to go. Well, in an effort to be brief yet celebratory I am going to go with a fun little recipe to allow you to ring in the new year with a little bit of liquid sparkle.

We once belonged to a winery up in Auburn. I would love to share the story but then that would take away from the “brief” so, I will say they used to pour their sparkling wine and their chocolate port together. It was yummy.

I have since tried to find a port to make it but have not yet found the perfect port. Theirs was much more chocolaty or something . . . I don’t know, but it made a FABULOUS cocktail. When I offer to pour one for someone they wrinkle their nose and I say, “Ok, fine. You can try mine if you want.” And they do then they want one of their own.

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Chocolate Bubbly

Your favorite champagne/sparkling wine
Your favorite chocolate port

Fill the champagne class with champagne/sparkling wine then top with the chocolate port. Enjoy!

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You have to experiment with the amount of port to get it to the desired chocolate flavor that you want.

Happy New Year!

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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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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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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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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

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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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