Tastefully Frugal

Tastefully Frugal: April 2014

Sunday, April 6, 2014

Honey Lime Chicken Tacos with Restaurant Style Mexican Rice

Here at Casa de Andersen we are BIG Mexican food fans! Tacos, enchiladas, burritos you name it. But after awhile the same ol' recipes can get boring. The first time I made these chicken tacos I also made beef tacos and had friends over for dinner. The chicken was gone within 5 minutes! These are delicioso... and super fast and easy to make! I found the recipe on Six Sisters' Stuff.


2 boneless, skinless chicken breasts
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic
Taco shells
Any toppings you like on your tacos (I used sour cream, lettuce, cheese and salsa)


Cook chicken breasts in a skillet and shred.

In a bowl mix together honey, lime juice, chili powder and garlic powder. 

Add shredded chicken and mix well (you can also pour the marinade and chicken in a ziplock bag and shake).

Put in fridge and let marinade for at least 15 minutes.

I warmed the chicken in the microwave for 1 minute afterwards but you can serve it cold if you'd like.

Put chicken in taco shells and put your favorite extras on top.

Served here with Restaurant Style Mexican Rice

Restaurant Style Mexican Rice

Whenever we go out to eat at a Mexican restaurant I ALWAYS get rice and beans on the side. Most of the time I hardly touch the beans but I devour the rice! It seriously is the best rice ever! I have tried to no end to try to recreate it at home and every time I always end up disappointed. Then I found this recipe on Favorite Family Recipes and I was so happy I did. It tastes just like the stuff made in the restaurants! 


1 cup long grain rice
3 tablespoons canola oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 cup tomato sauce
1 1/2 cup chicken broth
3 tablespoons cilantro, chopped


Over medium heat heat oil. Add rice and stir gently until rice is light brown (about 2 minutes).

Add minced garlic, salt and cumin and continue to stir until rice is golden brown.

Add tomato sauce, chicken broth and cilantro. Turn heat to medium-high and bring to a boil.

Turn heat to low and allow to simmer. Cover and allow to cook 20-25 minutes.

Tuesday, April 1, 2014

BBQ Chicken Salad

I don't know what the weather is like where you live, but here in Utah in the last week we've had rain, snow and 70° temperatures all in the last seven days. I thought it was supposed to be spring?! That's one reason I have been using our BBQ and making more salads... I figure I can't control the weather but I can control what I cook and by cooking summer-y meals it can at least make me feel like it's summer for the 15-20 minutes of dinnertime. I loved this salad and it was so easy to make! You'll love it too and it'll help cure you from the the winter blues!! Recipe inspiration from: Damn Delicious


1 boneless, skinless chicken breast sliced in half
Salt and pepper
6 cups romaine lettuce
1 Roma tomato
3/4 cup black beans
1/4 cup shredded cheese (I used Three Cheese Mexican Blend)
1/4 cup tortilla strips (You can use store bought or the recipe I have below. If you make your own you will need 6 corn tortillas)
1/4 cup BBQ sauce
1/2 cup ranch dressing


Preheat oven to 375°.

Stack tortillas and cut in 1/2" strips. Then cut in half. 

Lay on a cookie sheet and brush with olive oil. Season with salt and cook for 12-15 minutes until crispy.

Season chicken with salt and pepper. Cook in skillet or on grill. Cut cooked chicken into bite size pieces.

Dice tomato.

Chop lettuce and top with chicken, tomatoes, cheese and tortilla strips. 

Drizzle BBQ sauce and ranch on top.