Southwestern Stuffed Chicken

[nverland]

Southwestern Stuffed Chicken
Serves: 6 Cooking Time: 30 min

What You’ll Need:
1 1/2 cups crushed cheese crackers
2 tablespoons dry taco seasoning mix
6 boneless, skinless chicken breast halves (1½ to 2 pounds total)
4 ounces Mexican-flavored processed cheese spread, cut into 6 cubes (see note)
1/3 cup butter, melted

What To Do:
Preheat oven to 350 degrees F. Coat a 6-cup muffin tin with cooking spray.

In a shallow bowl, combine cracker crumbs and taco mix; set aside. With a kitchen mallet or rolling pin, gently pound chicken to 1/4-inch thickness between 2 pieces of waxed paper.

Place a cube of cheese in center of each chicken breast and roll up tightly, tucking in sides as you roll. Brush with melted butter, then roll in cracker crumb mixture, holding chicken securely closed and coating on all sides.

Place each rolled breast seam side down in its own cup of prepared muffin tin. Bake 25 to 30 minutes, or until no pink remains and juices run clear. Serve immediately.

Notes
Any type of cheese will work as a filling, including Monterey or Pepper-Jack (if you want that extra touch of spiciness).

Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

[nverland]

Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce
Veggie-packed lettuce wrapped made with cauliflower rice, seasoned with soy sauce and lime juice, and drizzled with a thick and spicy peanut sauce.

YIELD: 4-6 servings PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 25 minutes
Ingredients:
Cauliflower Rice Lettuce Cups

1 tablespoon coconut oil
2 cloves garlic, mined
5 green onions, sliced
2 small red bell peppers, finely diced
2 small green bell peppers, finely diced
5 ounces shiitake mushrooms, chopped
2 large carrots, shredded (about 2 cups)
1 lime, juiced
2 tablespoons reduced sodium soy sauce or tamari
1/2-3/4 teaspoon salt
1 head cauliflower, shredded
Iceberg of Bibb Lettuce, for serving
Cilantro and chopped peanuts, for topping
Sriracha Peanut Sauce

1/2 cup natural salted peanut butter
1 cup light coconut milk
3 tablespoons agave nectar
1/2 teaspoon sea salt
1 tablespoon brown rice vinegar
1 tablespoon sriracha
Directions:
Melt the coconut oil in a large nonstick skillet. Add the garlic and cook for 30 seconds, then add the onions and cook for 3-4 minutes. Stir in the peppers, mushrooms, and carrots, and squeeze on the lime, soy sauce, and half the salt. Cook, stirring frequently, for 7 minutes.
Pour in the shredded cauliflower and remaining salt (to taste), and cook for another 5 minutes, stirring frequently.
For the sauce: Combine all sauce ingredients in a saucepan over medium heat. Bring to a boil, and boil for 3-5 minutes, until thickened.
Serve the cauliflower mixture in iceberg or bibb lettuce cups, and drizzle on peanut sauce.
I shredded my cauliflower in a food processor, which made it super quick and easy, but you can use a cheese grater if you don’t have a food processor that shreds.

Nutrition information is a rough estimate for 1/6th of the recipe with sauce. Lettuce is not included in the nutrition information, since the number of leaves will vary. Also, it’s just lettuce.
Nutrition Information: Serving Size: 1/6th of recipe, Calories: 340 Fat:22.8g Saturated Fat: 12.5g Sugar: 15.9g Sodium: 748mg Carbs: 28.0g Fiber: 6.6g Protein: 10.6g Cholesterol: 0mg