Cut Your Grocery Bill In Half! with Stephanie Nelson, The Coupon Mom

Creamy Chicken Enchilada Roll Ups
Ingredients:
1 package cream cheese, softened
1 cup shredded Mexican cheese
1 tbsp. Old El Paso taco seasoning
1 cup shredded chicken
1/2 can diced tomatoes with green chiles
1/2 tsp. minced garlic
2 green onions, thinly chopped
3/4 cup cilantro, chopped
Burrito sized tortillas

Instructions: 
In a large bowl, combine all of the ingredients (except tortillas) until well blended.
Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
Refrigerate until firm, about 30 minutes.
Slice into ½ inch slices and serve.

Mandarin Orange Chicken Salad

This salad is easy to make, inexpensive and everyone loves it, especially the dressing.

Chopped romaine lettuce (to fill a salad bowl)

1 cup chopped celery

1 can mandarin oranges, drained (small can for small salad, larger can for large salad)

1/4 cup sunflower seeds or toasted almonds

Make dressing:

1/4 cup vegetable oil

2 Tbsp. sugar

2 Tbsp. white vinegar

1/4 tsp. salt

Toss salad ingredients. Mix dressing until well-blended and pour over salad just before serving.

 

This is the best cake, so easy to make, and everyone loves it.  It’s perfect for any entertaining you’re doing this summer.

Best Ever Coconut Cake Recipe:

1 box white cake mix, and ingredients to bake it according to box

1 can sweetened condensed milk

1 can coconut milk (Coco Lopez or similar brand, found in liquor mixers section)

1 8-oz. container whipped topping

8 oz. flaked coconut

Bake cake according to instructions on box.  Mix condensed milk and coconut milk in a bowl until smooth.  Poke holes all over the warm cake with a fork, then pour the milk mixture on the cake.  Allow the cake to absorb the milk mixture, then cover the cake with whipped topping and top with coconut. Refrigerate until ready to serve.

 

Parmesan Chicken Tenders

• 1 1/2 ounces all-purpose flour (about 1/3 cup)
• 3 tablespoons fine-ground cornmeal
• 1 ounce Parmesan cheese, finely grated (about 1/4 cup)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk
• 1 large egg, lightly beaten
• 8 chicken breast tenders (about 1 1/4 pounds)
• 1 1/2 tablespoons canola oil
• Cooking spray

Directions

Preheat oven to 425°F. Combine all-purpose flour, cornmeal, parmesan cheese, garlic powder, onion powder, pepper, salt in a medium shallow dish.

Combine buttermilk and egg in another shallow dish. Dip chicken in buttermilk mixture. Dredge chicken in flour mixture.

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned.

Transfer chicken to a baking sheet coated with cooking spray. Bake at 425°F for 5 minutes or until chicken is done.

Nutrition Information

Serves: 4 |  Serving Size: 2 tenders

Per serving: Calories: 326; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 128mg; Sodium: 581mg; Carbohydrate: 15g; Dietary Fiber: 1g; Sugar: 2g; Protein: 35g

Nutrition Bonus: Potassium: 408mg; Iron: 11%; Vitamin A: 4%; Vitamin C: 3%; Calcium: 13%

**This delicious recipe came from the MyFitnessPal blog.