Sausage, Pepperoni & Pasta Casserole

Confession. I got this recipe off an episode of "Sandra's Money Saving Meals!" :} But I tweaked it slightly and it was a hit with the fam, so I want to remember how I made it!

Ingredients:
Box of Pasta (rotini, or your favorite kind)
1 small onion, diced
1 zucchini, diced
1 squash, diced
1 pkg sliced pepperoni, rough chopped
1 link of beef sausage sliced thin (I kind of cubed mine)
Spaghetti sauce (make your own or jarred)
Shredded italian cheese
Bread crumbs (optional)

Directions:
1. Preheat oven to 350 degrees--Lightly grease a 9x13 pan and set aside
2. Cook pasta according to package directions
3. Heat some olive oil in a pan and sauté the diced onion, zucchini & squash (I also added fresh minced garlic to this mix)
4. Cook the veggies until softened and then toss in the chopped pepperoni & sliced sausage
5. Add in tomato sauce (you may or may not use the entire jar...just use your best judgement) You can also sprinkle some of the Italian cheese in and mix it all together.
6. Toss in some of the pasta when it's ready (again, eyeball it, you probably won't need a full box)
7. Pour this entire mixture into the 9x13 pan & sprinkle a little of the bread crumbs over the top & a little more of the Italian cheese
8. Pop in the oven for 20-25 minutes until it's a little crispy on top.

Serve this with some Garlic, Butter Toast and/or a side salad (maybe even a Caesar salad)
Enjoy!

Chicken Pesto Pasta

 I forget how easy this dish is and I used to make it all the time! Tara requested it the other day; I made it tonight & thought I'd share this simple yummy (easy) dinner! I apologize if my directions are rambling or don't make sense...this is one recipe where I actually wing it, so it turns out slightly different every time!

Ingredients:
3-4 boneless skinless chicken breasts (thawed & cut into chunks)
1 box rotini pasta
1 pkt Knorr Pesto Pasta (unless you prefer to make your own pesto)
olive oil
diced onion, bell pepper
Italian seasoning
s&p
parmesan cheese or Feta! (optional)
olives & roma tomato (optional)

Directions:
1. Cook pasta according to box directions, drain & set to the side
2. In a small saucepan make up the Knorr Pesto to mix in later
3. In a large skillet drizzle olive oil & sauté some garlic, & onion/bell pepper finely diced (or cheat like me & buy the kind that's already diced & ready in the freezer section)! Throw in the chicken that you've cut up--I always season my chicken with a little s&p, garlic salt & some Italian seasoning before tossing it in the skillet.
4. Cook chicken until no longer pink in the middle and toss a little of the Pesto sauce over it while it's cooking.
5. When the chicken is done, toss the pasta noodles in the skillet with it & drizzle more of the Pesto over it all.
6. Tonight when I made this I did not have any Roma tomatoes on hand, but in the past I have added diced Roma tomatoes & sliced black olives to this mixture and it is divine!
7. Serve it up and be sure to sprinkle some cheese over the top--my kids like Parmesan on theirs, but if you are a fan of Feta, it is soo good on top of this dish!

Enjoy!

Poppyseed Ham & Cheese Sliders

This recipe is all over Pinterest but it has slight variations here and there...this was my favorite version of this sandwich. So, I'm posting here for easy access! Thanks Amanda for turning me onto these!

Ingredients:

1lb deli ham thinly sliced
1/2 lb baby swiss cheese
2 pkgs dinner rolls (24 count total)
1/2 C butter
2 TBS  prepared mustard (the plain kind like you use on hot dogs)
1 TBS Worcestershire
1 TBS poppy seeds
1/3 C brown sugar

Directions:

1. Preheat your oven.  Make the sandwiches with rolls, ham & cheese. Fill a 9x13 pan with these (you can squeeze them in).
2.  In a medium sauce pan on the stove bring to a soft boil:  butter, mustard, worcestershire, poppy seeds & brown sugar.
3.  Pour sauce over top of sandwiches
4.  Cover with foil and bake @ 350 for approx 20 minutes

Easy Pizza Rolls

I can't remember the last recipe I posted on this, but this one I did last week was a keeper...easy and super kid friendly.  Not rocket science, but wanted to remember so we could make again!

Ingredients:
* Rhodes Frozen bread dough loaves
* Pizza sauce
* Mozzarella cheese
* Pizza toppings (mini pepperoni, sausage crumbles, green pepper, mushroom, etc.)

1. Thaw the bread dough (I did the quick thaw method for the oven that is listed on the back of the package)
2. When dough is thawed, roll out on on a floured surface
3.  Spread pizza sauce on the rolled dough (similar to what you would do if making cinnamon rolls)
4.  Add grated mozzarella cheese
5.  Add toppings
6.  Roll up cinnamon roll style
7.  Cut into 18 slices (again, like cinnamon rolls)
8.  Grease muffin pan and place individual rolls inside each muffin cup
9.  Allow the rolls to "rise" for a while in the muffin pan.
10.  Bake at 350 for about 12-15 minutes or until brown

Variation:  You could make them "breakfast-y" and do sausage and cheddar cheese inside and roll the same way.

Creamy Spinach & Chicken Roll-Ups!

I was desperate for something quick & easy to make for dinner tonight! I just so happened to have these ingredients on hand & took a spin off an old recipe to recreate this. It was a hit, so I'm posting here--would definitely make it again! :)

Ingredients:
Fresh spinach (I happened to have a fresh spinach/kale blend on hand, could prob use frozen as well) I used about half a bag
4 oz cream cheese
2 TBS butter
1/2 C milk
1/2 onion, minced
2 garlic cloves, minced
2 cans Crescent rolls
2C cooked/shredded chicken
Italian seasoning
Garlic Salt,
S&P

Directions:
1. Preheat oven to 375 degrees
2. Boil a pot of water--blanch your spinach in the water, just enough to wilt it
3. Drain pot, use paper towels to "dry" spinach, then coarsely chop it & set aside
4. In same pot, add butter, onions & garlic to saute
5. Cut up cream cheese & add to butter mixture, add milk & stir together until creamy
6. Toss cooked/shredded chicken & spinach into creamy goodness
7. Unroll crescent dough into rectangles in a baking dish
8. Layer a little spinach/cheese/chicken mixture into each crescent roll
9. Roll the crescent rolls up & place side by side in pan filling it up.
10. Spray the tops of the crescent rolls with a butter spray, sprinkle the tops with a little italian seasoning & garlic salt
11. Bake 15 or so minutes until nicely browned!

Crunchy Black Bean Tacos

Got these off Pinterest. They have become a staple in our home! So easy, yummy, & healthyish!;)

Ingredients:
2 C black beans (I just use one can, drained. Would use 2 cans if wanting to make more...one can makes about a dozen)
1/2 C red onion, minced
1/2 tsp cumin
1/2tsp salt
1/2tsp garlic powder
shredded cheese (Monterey jack or whatever you prefer)
chopped cilantro (eyeball it to your preference)
olive oil
corn tortillas
toppings (sour cream, salsa, avocado, etc.)

Directions:
1. In a medium bowl, add beans along with red onion, cilantro & spices. Lightly mash all ingredients together (sometimes I forget to mash & it works fine anyway)
2. In a large non-stick skillet, add a few TBS of oil & heat on med-high heat.
3. Add one corn tortilla at a time & let it get hot in the oil (I flip tortilla over a couple of times to oil it up on both sides)
4. Spoon your bean mixture to one half of the tortilla & top with shredded cheese.
5. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
6. As the first tortilla cooks, slide it to the side & do a second one (I can usually do about 3 at a time...if you had a griddle you could do even more at once).
7.  Cook each taco for several minutes on each side until they are nicely browned and crispy.
8. I place a paper towel over a plate & as I finish a batch, I set them on the paper towel to the side until all are cooked.

Serve with your favorite toppings & sides!
Enjoy!

Slow Cooker Shredded Beef Tacos

Also from Pinterest, made these last night and
they are divine! Will have to make them again
because I am sure I will be craving them!



Ingredients:
2 Tbsp. extra virgin olive oil
2 pounds beef (I used a boneless chuck roast)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (one is all you need, avoid seeds to lessen heat, use this link for helpful chipotle pepper advice!)
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas
Favorite taco toppings: avocado, cheese, cilantro, salsa, etc.

Directions:
1. Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly. (I cheated and used McCormicks Salt Free Sweet 'n Smoky spice rub instead) 

2. Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.

3. Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.

4. Shred the beef and onions with two forks. Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Spicy Fish Taco Bowls

Got this recipe off Pinterest, I tweaked it slightly. The original recipe called for the addition of chili powder & cayenne pepper (probably why it was titled "spicy" :} but I chose to leave those out so my kiddos could eat it) I have made it several times & everyone likes it--definitely a keeper! I also really recommend making this spanish rice to serve with this dish!


Ingredients:
1 tsp cumin
1 tsp garlic pwd
1 tsp salt
3-4 tilapia filets
1-2 minced garlic cloves
1 C corn kernels (fresh is probably best, but I only had frozen)
1 red onion, diced
1 red bell pepper, diced
1 can black beans (rinsed & drained)
cooked rice (use brown or spanish rice recipe link above)
cilantro, avocado, shredded cheese, etc. for topping

Directions:
1. Make your rice.
2. Mix the spices together in a bowl & sprinkle evenly over both sides of fish--I like to season my fish a lot, but just sprinkle on however much looks good to you--add s&p to taste.
3. In a large nonstick skillet over medium heat, drizzle a little olive oil, add garlic & saute for 1-2 minutes. Add the fish to the pan, cook on each side for several minutes--checking the middle for doneness (fish should be completely white & flake apart easily). Remove fish & set aside.
4. Add corn, red peppers, & onion to the pan & heat on med/high heat for several minutes--stir and cook until peppers & onions are cooked to your liking. Add the black beans & heat through.
5. Layer the rice, corn/onion/pepper/bean mixture together with the fish in a bowl. Top with any of the toppings listed above, etc.!

Herb crusted pork chops

Made these tonight & they were great! Side dishes were creamed spinach(made with Laughing Cow cheese),  & potatoes.

Ingredients & Directions:

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup whole wheat Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

Preheat oven to 450 degrees F.  Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown.  Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

Cornmeal Crusted Tilapia w/Avocado Cream Dipping Sauce

Another great recipe from Clean and Delicious website! The avocado sauce was the key!! Soo yummy! Also the directions said to make avocado cream first so you're ready to eat when fish is done!



Ingredients:
1lb tilapia (4-6 filets)
2 eggwhites
1 C ground cornmeal
1 TBS paprika*
1/2 tsp cayenne pepper* (I used McCormick's Southwest Sweet n' Smoky spice instead of these 2)
S&P to taste

Avocado Cream:
2-3 small avocados
2 TBS plain Greek yogurt
juice from a lime (or lemon juice...I used a bit of both)
pinch of salt (I also added garlic salt)

Directions:
Avocado Cream:  Peel & pit avocados & cut into chunky pieces. Place in a mini food processor (I used a blender) along with all other ingredients. Blend everything together until you have a nice creamy sauce--play with texture by adding more or less yogurt and/or a bit of milk or water. Set aside until ready to serve.

Tilapia:
1. Combine cornmeal & spices in a wide dish--place egg white in another.
2. Season tilapia filets with s&p, dip them in the egg whites, then dredge in cornmeal mixture.
3. When fish is seasoned & coated, heat olive oil in a large non-stick skillet on medium-high heat.
4. Right before placing fish into hot pan, lightly mist each one with cooking spray (this will ensure even browning w/o having to add too much oil in the pan) place in pan "sprayed side" down.
5. Mist the opposite side of fillets while they're cooking--after a few minutes, flip the fish & cook for another few minutes or so. You're looking for the fish to cook through while having a nice crispy, browned exterior.

Serve with avocado cream! I also served with a yummy Sweet Kale salad I got at Costco.

Clean Eating Tilapia Oreganata

I've been finding good recipes from this website.
This was an easy, yummy fish recipe. With the exception of the 2TBS of bread crumbs this is paleo friendly.  Will definitely make this again!

Ingredients:
1lb tilapia (or any white fish)
2 cloves crushed garlic
zest of one lemon
1 TBS chopped oregano
1 TBS olive oil
2 TBS bread crumbs
S&P to taste

Directions:
1. Preheat oven to 350 degrees. Lightly coat a rimmed baking sheet with olive oil.
2. Place tilapia on baking sheet & season with S&P (I also used garlic salt, etc)
3.In a small bowl combine garlic, lemon zest (not the juice), oregano, & olive oil. Using a pastry brush rub the herbed oil on top of each filet. Finish by sprinkling breadcrumbs evenly over top of fillets.
4. Pop in the oven and bake for 8-10minutes or until the fish is opaque and cooked through.
5. Serve with fresh lemon wedges & your favorite veggie. Enjoy!

Paleo Tacos

These are a no brainer, but I'm posting them so I won't forget this easy, Paleo friendly recipe! Plus the picture from "The Paleo Mom" website helps me remember all the ingredients I will need.
Note to self: Double the amount of taco meat you would normally make for traditional tacos! Using the lettuce leaves is not as filling as a corn shell and using this as your "meal" with no beans or rice on the side, will make you consume more of the taco meat! :)

Ingredients:

2lbs ground beef (or turkey if you prefer)
taco seasoning
romaine lettuce leaves
avocados for guacamole
black olives
chopped tomatoes
salsa

Directions:

1. Cook up your taco meat how you normally would--remembering to make a little extra!
2. Wash & tear up your lettuce leaves into "shells" (they're kind of like a boat for the fillings)
3. Make guacamole
4. Set out your toppings:  black olives, tomato, onion, salsa, etc.
5. Place all ingredients inside the lettuce wrap (aka, taco shell).

Very Paleo friendly, unless you sprinkle the tiniest bit of shredded cheese on top! But who would ever do that!?! :}

Skinny Chicken & Broccoli Alfredo

I made this tonight using spaghetti squash as the pasta (follow this link to see exactly how to make spaghetti squash). This recipe uses greek yogurt to make the creamy sauce. This is now on my make frequently list!!

Ingredients:

3-4 boneless, skinless chicken breasts cooked (you can grill these or bake them in the oven, that's how I cooked mine-seasoning with sea salt, garlic & drizzled in a little olive oil)
2 C broccoli florets (you can roast these in advance, I chose to steam mine, then sautéed them in a little butter seasoning with s&p, garlic, etc)
Spaghetti Squash (or any pasta you prefer)
Olive oil
Minced garlic
2 TBS flour
1 C chicken broth
1/4 C milk
1/4 C plain Greek yogurt
3/4 C parmesan cheese
s&p

Directions:

1. Make sure that you've cooked your chicken & broccoli to your liking before tossing this all together
2. Cook up your pasta and set it aside (I highly recommend the spaghetti squash!! Tonight was the first time I've tried making it, and I will definitely be making it again, soo easy & super healthy)
3. In a skillet add a little olive oil & garlic sauteeing over medium heat--then whisk in the flour, and then gradually the chicken broth. Add in the greek yogurt, milk, a little s&p.
4. Bring to a low boil, stirring constantly. Lower heat and simmer, stirring gently until the mixture thickens. Stir in the 3/4C parmesan cheese.
5. Toss your chicken & broccoli into the sauce mixture and serve it over your pasta. Top with more parmesan if desired.
Delish!!

P.S.  I am creating a Paleo label...I'm trying to find more recipes that fit this bill! I would classify this Paleo for sure if you make it with spaghetti squash...the only "cheat" would be the small amount of dairy product used! :}

Oven Baked Tacos

Found this recipe on pinterest and have made it several times--we really enjoy it, so thought I'd share it here!

Ingredients:
1lb ground Beef
1 can refried beans
8oz can tomato sauce
diced onion
diced green chiles
taco seasoning
shredded cheese
(sour cream, lettuce, tomato, etc. for optional toppings)

Directions:

1. Preheat oven to 400 degrees.
2. In large skillet brown ground beef and onion
3. Add refried beans, tomato sauce, taco seasoning, green chiles to the pan and mix together
4. Spoon taco meat mixture into taco shells and place in 9x13" baking dish standing up
5. Sprinkle cheese over top of taco meat in each shell and place in oven
6. Bake for 10-12 minutes or until the cheese has melted and tacos are heated through.

Savory Sandwich Ring

I had a pampered chef party the other night & this was one of the things we made--it was so great, I had to make it again for my family today. I think this is now an expired pampered chef recipe b/c you can't find it on their website.  So thought I'd share it here. We tweaked the recipe just slightly from the original one anyway; cook it on their round stone if you have one.

Ingredients:
2 pkgs of Pillsbury Crusty French Loaf (this is near the canned biscuits in a long skinny tube--you'll need two containers of it)
Any type of butter spray
Italian seasoning
Garlic salt
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced (I used purple onion)
1/2 sliced black olives
1/3 lb thin sliced turkey deli meat
1/3 lb thin sliced ham deli meat
8 thin slices of hard salami deli meat
thinly sliced cheese (American, provolone, colby jack, etc.)
Italian Salad dressing

Directions:
1. Preheat oven to 350 degrees. Place dough, seam side down on large round stone. Join the ends of the dough together to form one large ring.
2. Spritz the top of the dough ring with butter spray--sprinkle italian seasoning all over top--sprinkle garlic salt over top. Bake bread in oven for 26-30 minutes until deep golden brown.
3. Remove bread to a cooling rack or plate--using a serrated knife slice horizontally around the bread, forming two halves. Remove the top half & set it aside.
4. Using a pastry brush, brush both halves of the bread with the italian dressing.
5. Working around the ring, layer it with the meats, cheeses & vegetables of your choice. Top with the other half of the ring & slice individual sandwiches servings when done.

(Side note:  you can use whatever meats, cheese, veggies you like. At the party we used tomato, bell pepper, romaine lettuce, etc. But this second time that I made it I omitted the tomatoes & used avocado, purple onion, spinach...the options are endless. It's the awesome bread that makes this sandwich so tasty & the fact that it's kind of a hot sandwich since the bread is still warm from the oven.)

Vegetarian Enchilada Bake

Found this recipe on Taste of Home website (via Pinterest :) I tweaked original recipe slightly). Made it tonight and wished I had doubled it! This was healthy, easy & we loved it--I will definitely make it again!

Ingredients:
1 C shredded zucchini
1 finely chopped red bell pepper
1 small onion chopped
1 tsp olive oil
minced garlic
3/4C frozen corn
3/4C black beans (rinsed & drained)
1/8 tsp salt
1/8 tsp cumin
3/4C salsa
fresh chopped cilantro
corn tortillas
shredded cheddar
sour cream (optional)

Directions:
1. In a large skillet, saute zucchini, bell pepper, & onion until soft. Add garlic & seasonings (use more or less of those seasonings to your liking). Add corn, beans, salsa, cilantro & mix together.
2. Place corn tortillas on the bottom of your baking dish (coated with cooking spray). Spread 2/3C vegetable mixture; sprinkle with cheese, repeat layers twice.
3. Bake, uncovered @ 350degrees for 20-25minutes or until heated through and cheese is melted.
Let stand for 10minutes before serving.

Broiled Salmon with Rosemary & Spinach/Garlic Couscous

Got this recipe off SkinnyTaste website, but I tweaked it some. It has now become one of my favorite salmon recipes. I like salmon, but I have a hard time preparing it that it doesn't always end up tasting the same! I thought the Rosemary in this added a great flavor & pairing it with the garlic couscous made it really great. Super healthy and easy meal--definitely a keeper!

Ingredients:
3-4 pieces of salmon
olive oil spray
2 TBS melted butter
2 tsp fresh lemon juice
2 tsp fresh, chopped rosemary
2 cloves garlic, minced (I also added a little extra garlic powder to final mixture)
S&P to taste

Directions:
1.Combine melted butter with lemon juice, rosemary, s&p, garlic and/or a little extra garlic powder or garlic salt to taste.
2. Brush mixture onto fish
3. Broil for 10 minutes or until fish flakes easily when tested with fork.
May test halfway through cooking & gently turn fish over. Continue cooking until no longer pink inside.

Side dish: I found Roasted Garlic&Olive Oil Couscous in a box (the 5 minute prep kind). I prepared that. I also sautéed some fresh spinach in a skillet in a little olive oil with some garlic & adding a little garlic salt on top. When the spinach was wilted down & the couscous was done, I tossed them together. My kids even loved it!

Oven fried Ritz/Yogurt Chicken

Got this out of my 4 Ingredients cookbook and have made several times. We're having it tonight for dinner in fact--decided I would share since it's so easy, yummy & relatively healthy! :)

Ingredients:
Boneless, skinless chicken breasts
1/2 box of Ritz crackers (I buy the Fresh Stacks Whole Wheat Ritz & only use 2 small sleeves)
1/2 C of yogurt (I use the 16oz container of organic greek yogurt, but always have a lot left over)
S&P, garlic salt, etc. season to taste

Directions:
1. Preheat your oven to 350 degrees.
2. S&P, garlic salt, etc. season your chicken to your liking
3. Dip in yogurt & roll in cracker crumbs
4. Place in casserole dish & bake for 30 min on each side

BBQ Chicken Pizza

This reminded me of California Pizza Kitchen's BBQ pizza, but we liked it better because the flat bread kept it from being so filling (we like thin pizza crust anyway)! This is definitely now on the top of our make-again list!

Wanted to have a visual on the exact ingredients I used!

Ingredients:

whole wheat tortillas (or flat bread)
cooked, chopped boneless, skinless chicken breast (I used 1 pkg of boneless, skinless ckn tenders)
BBQ sauce
Shredded cheese (the original recipe called for Gouda, but I used the kind in picture above)
red onion, thinly sliced & cut in slivers
fresh cilantro chopped

Instructions:
1. Preheat oven to 425 degrees
2. I seasoned my chicken tenders w/ s&p, garlic salt and brushed them w/BBQ sauce, baked them for 20 minutes & shredded them beforehand
3. Place tortillas on pan (I used my pampered chef bar pan, but you could use a cookie sheet...may need to spray it first?)
4. Spread a little BBQ sauce all over the tortillas (use this instead of pizza sauce)
5. Toss shredded chicken with a little more BBQ sauce; divide chicken among tortillas and sprinkle each with cheese & onions.
6. Bake for 5-7 minutes until cheese melts & tortillas are lightly browned.
7. Remove from oven & sprinkle with the cilantro.

Baja Taco Blitz

This is a Weight Watchers recipe so it's healthy and yummy! I tweaked the recipe slightly (mainly I seasoned the chicken with the same ingredients from the Pioneer Women's Chicken Tortilla soup recipe) it makes the chicken taste divine! This is a great keeper! I served pinto beans as a side.

Ingredients:

1 tsp cumin
1 tsp garlic pwd
1 tsp salt
1/2 tsp chili pwd
olive oil
boneless skinless chicken breast tenders
corn tortillas
sliced onion
sliced bell pepper

optional toppings:
sliced avocado
fat free sour cream
shredded lettuce
shredded fat free cheddar cheese
salsa
fresh chopped cilantro

Directions:
1.  Preheat oven to 350 degrees.

2.  In a small bowl mix the first 4 ingredients/seasonings. Place chicken on a bar pan or some other type pan that has a ridge (so chicken grease won't drip off). Drizzle the chicken tenders with olive oil then sprinkle the entire bowl of seasonings over the chicken--tossing to ensure they're fully coated.
Bake the tenders for about 15-20 minutes until no longer pink.

3.  While chicken is baking saute the bell pepper & onion; place to the side after cooking.

4.  Remove chicken from oven, allow to cool & then shred/cut into bite size pieces.

5. In the same skillet used for onion & bell pepper--add a little olive oil and heat on low heat.
Place a corn tortilla in skillet and cook, flipping gently, occasionally until tortilla is soft. Remove to a paper towel lined plate.

6.  Fill each tortilla with the chicken, onions/bell pepper & toppings of your choice.