Spicy Chicken Tacos
Serves 4-6

INGREDIENTS
2 cups shredded chicken
1 ½ cups crushed tomatoes
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 canned chipotle pepper, minced
1 teaspoon salt
4-6 corn tortillas
1-2 avocados, sliced, for topping

PREPARATION
1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add the garlic, oregano, cumin, and chipotle and toast for 1 minute.
4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
5. Pour the chicken mixture into a large serving bowl and toast the tortillas in the seasoned pan, about 3 minutes per side.
6. Divide the mixture evenly between tortillas, top with avocado slices, and serve.
7. Enjoy!

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STRAWBERRY CREAM CHEESE
Servings: 3

INGREDIENTS
10 slices sandwich bread
Softened cream cheese
Sliced strawberries
3 eggs
1 tablespoon milk
½ teaspoon cinnamon
½ teaspoon vanilla extract

PREPARATION
Roll each slice of bread flat with a rolling pin.
Spread desired amount of cream cheese and strawberries along the edge of the bread, and roll up.
In a bowl, combine eggs, milk, cinnamon, and vanilla.
Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
Enjoy!
 

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Spinach-Artichoke Lasagna Roll-Ups
Servings: 4

INGREDIENTS:
12-15 lasagna noodles
2 cups ricotta
1 cup spinach
1 cup artichoke hearts, chopped
1 tablespoon olive oil
2 cloves garlic, minced

 

2 cups marinara sauce
1 cup mozzarella, shredded
1 cup parmesan, shredded
1 teaspoon salt
½ teaspoon pepper
Parsley
 

PREPARATION
1. Preheat oven to 350˚F/180˚C. 
2. Boil the lasagna noodles until they are soft but not fully cooked, for about 10 minutes. Drain and set aside. 
3. In a sauté pan over medium heat, saute the spinach with the olive oil and a pinch of salt. Set aside. 
4. In a medium-sized bowl, mix the ricotta, cooked spinach, chopped artichokes, ½ cup of mozzarella, and ½ cup of parmesan, garlic, salt, and pepper. 
5. Spoon some of the mixture onto the lasagna noodle and roll tightly. 
6. Spread the marinara on the bottom of the baking dish. Place the lasagna rolls right side up to fill the dish. 
7. Top with the rest of the mozzarella and parmesan. 
8. Bake for 35-40 minutes or until the cheese is brown and crispy.
9. Top with parsley and enjoy!

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