Cajun Creole Chicken

Ingredients

1 lb. boneless, skinless chicken breasts, cubed

1 Tbsp. Adams Reserve Cajun seasoning rub or Tony Chacres

1 Tbsp. olive oil

1 cup Fat-Free Evaporated Milk

1 cup Canyon Foods cajun creole sauce, or other brand

Rice, cooked (optional)

Directions

1.  Season chicken with cajun seasoning rub.

2.  Bring a large skillet to medium-high heat.  Add oil, and brown chicken on each side approx. 5 minutes.  

3.  Add eval milk and cajun creole sauce; simmer 4 minutes

4.  Remove from heat and enjoy alone or over rice.

Pesto & Feta Rolled Steak

Ingredients

6 Tbsp. HEB Basil Pesto 

1 lb. Flank Steak

1/2 cup Feta Crumbled Cheese

1 Tbsp. Adams Reserve Steak Seasoning (we just used a Greek Seasoning)

Tying Twine

Directions

1.  Preheat oven to 450.  Line baking sheet with foil, coat with nonstick spray, and set aside.

2.  Spread a thin layer of pesto on 1 side of steak and sprinkle with cheese.  Roll up steak lengthwise and secure with twine.

3.  Season outside with steak rub or seasoning of your choice; place on prepared pan and bake for 15-30 minutes, or until internal temperature reaches a min of 165.

Another Freezer Friendly Waffle Recipe!

• Ingredients

• 3 eggs
• 3 cups all-purpose flour
• 2-1/2 cups and 2 tablespoonsmilk
• 3/4 cup vegetable oil
• 1 tablespoon and 1-1/2 teaspoons white sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla extract
  
  
  
  

  
  Directions

  
  
  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Cool completely on wire rack before putting in freezer.
  
  
  
  

Tuna Ceviche

Ingredients

• 1 1/2 pounds tuna steak, cut into  1/2 inch cubes

• 1/3 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup tequila
• 1  jalapeno chile peppers, seeded and minced
• 1 mango - peeled, seeded and diced
• 1 green bell pepper, seeded and finely chopped

• 1/2 cup finely chopped Vidalia or other sweet onion
• 1/2 cup finely chopped red onion
• 1/2 avocado, chopped
• 1/2 bunch chopped fresh cilantro
  1/4 cup chopped fresh parsley

Directions

1. Combine cubed tuna, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
2. After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
3. Fold in the remaining cilantro, avocado and parsley; season to taste with salt before serving.