Kitchen Magic

Fresh Avocado Strawberry Mango Salsa Delight

Ingredients:

1 ripe avocado, diced
1 cup strawberries, diced
1 cup mango, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and finely chopped
Juice of 1 lime
Salt and pepper to taste

Directions:

In a large bowl, combine the diced avocado, strawberries, and mango.
Add the finely chopped red onion, cilantro, and jalapeño to the bowl.
Squeeze the lime juice over the mixture and gently toss to combine.
Season with salt and pepper to taste.
Serve immediately with your favorite chips, or as a topping for grilled fish or chicken.

Prep Time: 10 minutes | Total Time: 10 minutes
Kcal: 90 kcal | Servings: 4 servings

Crispy Oven-Fried Parmesan Chicken
Crunchy Parmesan Crusted Baked Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 cup buttermilk
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive oil spray

Directions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
Place the chicken breasts in a large zip-top bag and pour the buttermilk over them. Seal the bag and refrigerate for at least 30 minutes to marinate.
In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper.
Remove the chicken breasts from the buttermilk, allowing the excess to drip off, and coat each piece in the breadcrumb mixture, pressing lightly to adhere.
Arrange the coated chicken breasts on the prepared baking sheet and lightly spray the tops with olive oil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).
Let the chicken rest for 5 minutes before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings

Chicken Spaghetti Casserole
Creamy Chicken Spaghetti Casserole

Ingredients:

8 ounces spaghetti
2 cups cooked, shredded chicken
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup chicken broth
1/2 cup sour cream
1/2 cup diced onion
1/2 cup diced bell pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup grated Parmesan cheese

Directions:

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Cook the spaghetti according to the package instructions. Drain and set aside.
In a large bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Mix until smooth.
Stir in the cooked, shredded chicken, diced onion, diced bell pepper, garlic powder, onion powder, black pepper, and salt.
Add the cooked spaghetti to the mixture and toss to coat evenly.
Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese evenly over the top.
Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is golden and melted. Let it cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 400 kcal | Servings: 6 servings