Recipes from Janalee

Chicken Soft Tacos

The other night I made these for me and my husband. They were delicious and he was surprised to find out how many vegetables he got in such a tasty way!
I just created this with what I had so you can adjust the amount to how much you need.

Onion
Zucchini
Diced, cooked chicken (great to use leftover chicken)
Packet taco seasoning
Water
Lettuce
Tomatoes
Walmart corn and black bean salsa
Whole wheat tortillas

Dice 1/2 onion and 1/2 small zucchini. Put in frying pan and cook until tender. All I added was a little bit of water. Add diced, cooked chicken and heat through. Add a packet of taco seasoning and water. Follow directions on packet, bringing to a boil and simmer until ready.

Meanwhile, prepare lettuce, tomatoes, and salsa for topping. I like to buy Walmart's corn and black bean salsa and add a 1/2 can of corn and 1/2 can of black beans to bulk it up.

Heat a whole wheat tortilla for 15 seconds in microwave. Add meat mixture. Top with lettuce, tomatoes, and salsa. Enjoy!
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Teriyaki Chicken Stir Fry

Cubed chicken (uncooked boneless breasts or tenders work well)
Teriyaki sauce
Frozen stir-fry veggies or fresh
Brown Minute Rice

Throw chicken pieces in a wok (or other pan) and saute (all I added at first was a bit of water to keep it from sticking). As it starts to cook pour in teriyaki sauce to cover. Add vegetables (you can use fresh veggies like carrots, pea pods, peppers, etc or just a bag of frozen stir fry or oriental veggies). Cook through and serve over brown rice.
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Wake Up To Breakfast

1 1/2 cups oatmeal
3 cups water
2 cups sliced apples
1/2 teaspoon cinnamon

Coat inside of slow cooker with cooking spray. In slow cooker, combine all ingredients. Mix well. Cover. Cook on low 8 to 9 hours. Makes 4 to 6 servings.
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Spaghetti

Whole wheat spaghetti noodles
Zucchini, diced
Mushrooms, chopped
Garlic, about 4 cloves minced
Can or jar of spaghetti sauce
Balsamic Vinegar

Cook whole wheat spaghetti noodles according to package directions.

Add diced zucchini and to a pan and saute with a little water or olive oil. If desired, add some minced cloves of garlic. Add mushrooms a little bit later than zucchini (it cooks pretty fast). When vegetables are tender- crisp, add spaghetti sauce. Of course, you can make spaghetti sauce from scratch, but I'm busy and have to healthify whatever I can to save time. I learned a trick that you can add some balsamic vinegar to store-bought spaghetti sauce to make it taste more like homemade, so pour a little in.

To serve, toss cooked spaghetti with vegetable sauce.