Lemon Skillet

Are you craving a delicious and flavorful meal that combines Tex-Mex and Southern flavors? Look no further than this Cross Between Tex-Mex Chicken and Southern Squash Casserole recipe! With tender chicken, vibrant squash, and a cheesy topping, this dish is sure to be a crowd-pleaser.

Cross Between Tex-Mex Chicken and Southern Squash Casserole

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 1 can (10.75 oz) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté the onion, bell pepper, and garlic until softened.
3. Add the sliced squash and zucchini to the skillet and cook until tender.
4. In a separate bowl, combine the cooked and shredded chicken with the cream of chicken soup, cumin, chili powder, salt, and black pepper. Mix well.
5. Spread half of the sautéed vegetables on the bottom of a greased baking dish.
6. Top with half of the chicken mixture, followed by half of the shredded cheddar cheese.
7. Repeat the layers with the remaining vegetables, chicken mixture, and cheese.
8. Bake for 25-30 minutes or until the casserole is hot and bubbly.
9. Garnish with chopped fresh cilantro before serving.

Enjoy this delightful Cross Between Tex-Mex Chicken and Southern Squash Casserole with your loved ones! It makes for a comforting and satisfying meal that will leave you wanting seconds.

Spicy Chicken, Squash, and Tomatoes

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 2 medium yellow squash, sliced
• 2 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced chicken to the skillet and cook until browned.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, sauté the onion and garlic until softened.
5. Add the sliced squash, zucchini, and cherry tomatoes to the skillet.
6. Season with paprika, cayenne pepper, dried oregano, salt, and black pepper.
7. Cook until the vegetables are tender.
8. Return the cooked chicken to the skillet and mix well.
9. Simmer for a few minutes until the flavors meld together.

This Spicy Chicken, Squash, and Tomatoes recipe is perfect for those who enjoy a little kick in their meal. The combination of tender chicken, flavorful squash, and zesty spices will tantalize your taste buds.

Roasted Acorn Squash with a Mexican Braised Chicken and Orzo Pasta

Ingredients:

• 2 acorn squash, halved and seeds removed
• 4 boneless, skinless chicken thighs
• 1 cup orzo pasta
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the halved acorn squash on a baking sheet, cut side up.
3. Drizzle with olive oil and season with salt and black pepper.
4. Roast in the oven for 30-35 minutes or until the squash is tender.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the diced onion and garlic to the skillet and sauté until softened.
7. Add the chicken thighs to the skillet and cook until browned.
8. Stir in the diced tomatoes, chicken broth, cumin, chili powder, salt, and black pepper.
9. Simmer for 15-20 minutes until the chicken is cooked through and tender.
10. While the chicken is simmering, cook the orzo pasta according to the package instructions.
11. Once the chicken is done, shred it with a fork and mix it back into the sauce.
12. Remove the roasted acorn squash from the oven and fill each half with the Mexican braised chicken and orzo pasta mixture.
13. Garnish with chopped fresh cilantro before serving.

Roasted Acorn Squash with a Mexican Braised Chicken and Orzo Pasta is a delightful combination of flavors and textures. The sweet and creamy acorn squash pairs perfectly with the savory and tender braised chicken, creating a harmonious Mexican-inspired dish.

Cheesy Mexican Chicken Spaghetti Squash Casserole

Ingredients:

• 1 spaghetti squash, cooked and strands separated
• 2 cups cooked and shredded chicken
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked spaghetti squash strands, shredded chicken, enchilada sauce, diced onion, bell pepper, tomatoes, garlic, cumin, chili powder, salt, and black pepper. Mix well.
3. Transfer the mixture to a greased baking dish.
4. Top with shredded cheddar cheese.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Garnish with chopped fresh cilantro before serving.

Indulge in the flavorful and satisfying Cheesy Mexican Chicken Spaghetti Squash Casserole. This dish is a fantastic low-carb alternative to traditional pasta dishes while still delivering on taste.

Slow Cooker Mexican Chicken with Black Beans, Squash & Kale

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups cooked black beans
• 2 cups sliced yellow squash
• 2 cups chopped kale
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a slow cooker, combine the diced onion, bell pepper, garlic, diced tomatoes, chicken broth, chili powder, cumin, oregano, salt, and black pepper. Mix well.
2. Add the chicken breasts to the slow cooker and coat them with the sauce mixture.
3. Cover and cook on low heat for 4-6 hours or until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and shred it with a fork.
5. Return the shredded chicken to the slow cooker and add the cooked black beans, sliced yellow squash, and chopped kale.
6. Stir well to combine all the ingredients.
7. Cover and cook on low heat for an additional 30 minutes or until the vegetables are tender.
8. Garnish with chopped fresh cilantro before serving.

This Slow Cooker Mexican Chicken with Black Beans, Squash & Kale is a convenient and nutritious option for busy weeknight dinners. The slow cooking process allows the flavors to develop, resulting in a satisfying and wholesome meal.

Mexican Chicken with Roasted Pumpkin and Avocado and Tomato Salsa

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 cups diced pumpkin
• 2 avocados, diced
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the diced pumpkin with 1 tablespoon of olive oil, cumin, chili powder, salt, and black pepper. Toss well to coat the pumpkin evenly.
3. Spread the seasoned pumpkin on a baking sheet and roast in the oven for 20-25 minutes or until tender and slightly caramelized.
4. In another bowl, combine the diced avocado, tomatoes, red onion, minced garlic, chopped cilantro, lime juice, and remaining tablespoon of olive oil. Mix well to make the salsa.
5. Season the chicken thighs with salt and black pepper.
6. Heat a grill pan or skillet over medium heat and cook the chicken thighs until browned and cooked through, approximately 4-5 minutes per side.
7. Remove the chicken from the heat and let it rest for a few minutes before slicing.
8. Serve the sliced Mexican chicken alongside the roasted pumpkin and top with the avocado and tomato salsa.

This Mexican chicken recipe brings together the richness of roasted pumpkin, the creaminess of avocado, and the freshness of tomato salsa. It’s a delightful combination of flavors and textures that will transport your taste buds to the vibrant streets of Mexico.

Slow Cooker Chicken, Butternut Squash

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 cups diced butternut squash
• 1 cup diced onion
• 1/2 cup apple cider
• 1/4 cup chicken broth