Trader Joe’s Chili Lime Chicken Burgers

A copycat version of a Trader Joe’s fave… chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don’t wanna miss!

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

If you’ve ever stepped foot into Trader Joe’s, you have probably seen tons of delicious-looking treats. At Trader Joe’s, I’m always tempted to buy so many more convenience foods than I ever would in a regular grocery store. I don’t know what it is about that insanely crowded grocery store with a death trap parking lot, but everything inside sounds SO FREAKING GOOD. I mean, seriouslyyyy. Is it just me? I sure hope not.

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

One of my favorite things to get at TJ’s is their Chili Lime Chicken Burgers. Alright, I know they’re probably everyone’s favorite. Maybe that’s not true but I literally know SO many people who love them. After buying them one too many times, it’s no surprise that I sought out a homemade copycat version. Because… why not? These burgers are just as good (if not better) than their counterpart, and come together in a flash in your kitchen! Be sure to dress them up with all your favorite burger toppings–avocado is a must for me! Oh, and p.s. I suggest using non-smashed buns (don’t be like me–but I hate food waste so…yeah). ENJOY!

A copycat version of a Trader Joe's fave... chicken burgers spiced up with chili, lime, cilantro, and garlic. This is an epic burger you don't wanna miss!

one year ago: Buffalo Chicken Lettuce Wraps
two years ago: French Toast Casserole
three years ago: Tasty Mexican Lentils
four years ago: Quick Chocolate Pudding
five years ago: Alice’s Vanilla Tea-Infused Granola
six years ago: Roasted Tomato and Black Bean Soup

Trader Joe's Chili Lime Chicken Burgers

  • Servings: 4
  • Time: 30 minutes
  • Print

from Iowa Girl Eats

Ingredients:

  • 1 pound ground chicken
  • 2 green onions, sliced
  • 1/4 cup red bell pepper, diced
  • 2 tablespoons chopped cilantro
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • zest and juice of half a lime
  • hamburger buns
  • avocado, tomato, lettuce, cheese, etc. for topping as desired

Directions:

In a medium bowl, combine ground chicken, green onions, red bell pepper, cilantro, garlic, red pepper flakes, and lime zest and juice. Use your hands to mix together, then divide into four equal portions. Press into patties and coat each side with nonstick spray or brush with olive oil.

Cook in a skillet, set over medium-high heat, for approximately 3-4 minutes per side until cooked through. Alternatively, you can use a George Foreman-type grill.

Serve on a bun with desired toppings.

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Annette’s Layered Chicken Enchiladas

Cheesy, bubbly layered chicken enchiladas–so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist’s Bread and Wine!

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

I’m not usually one to make recipes I find in books (unless they’re cookbooks, that is) but when I read Shauna Niequist’s Bread and Wine a couple years ago, I knew I HAD to make her friend Annette’s awesome enchilada recipe one day. And one day is here! These enchiladas were gifted to the author as a new baby meal–and having a little one myself, let me just say that I would have LOVED to receive this meal when #BabyVolde was small. What can be better then layered enchiladas and all that ooey, gooey cheese and that creamy verde sauce? Not much! I will say that we weren’t too deprived in our new parenthood exhaustion–we were the lucky recipients of many tasty meals from family and friends, and I also made a ton of freezer meals too. So we were set. But if YOU know someone having a baby soon, consider making this dish!

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

Normal enchiladas are great, but all that rolling can be sorta fussy sometimes. Though the presentation here is a little messier thanks to a few layers of sauce, cheese, chicken, and tortillas instead of neatly rolled tortillas, the taste is ALL there! One neat trick that makes this version of enchiladas different from others I’ve tried is that Annette (whoever she is) came up with GENIUS idea to dip the tortillas in warm chicken broth before layering them. This extra step helps the enchiladas get super soft but also adds a little extra flava! And can’t we all use that? 🙂

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

These enchiladas are filling and delicious… a great dish to make with love for your family or others in your life! Shauna Niequist’s whole point in her book is to embrace hospitality for the sake of love, community, and friendship–a messy hospitality of sorts. In my opinion, this recipe is the epitome of that! Hope you enjoy!

one year ago: Copycat Cinnabon Cinnamon Rolls
two years ago: Cheesy Molasses Chicken with Mushrooms and Homemade Rice a Roni Mix
three years ago: Champorado [Filipino Chocolate Rice Pudding]
four years ago: Hawaiian BBQ Pulled Chicken Sandwiches
five years ago: Hunter Fieri’s Chicken Salad
six years ago: Monkey Bars

Annette's Layered Chicken Enchiladas

  • Servings: 6
  • Time: 75 minutes
  • Print

from Bread & Wine by Shauna Niequist

Ingredients:

  • 1 cup sour cream
  • 1 – 28 ounce can green enchilada sauce
  • 2 – 4 ounce cans diced green chilies
  • 1 cup chicken broth
  • 12-15 small corn tortillas
  • 3 cups cooked, shredded chicken
  • 2 cups shredded Monterrey jack cheese
  • chopped cilantro
  • lime wedges

Directions:

Preheat oven to 350 degrees. Grease a 9×13 baking pan with cooking spray.

In a medium pot, simmer chicken broth until just warm, then remove from heat.

In a medium bowl, stir together sour cream, enchilada sauce, and green chilies to make the sauce. Spread about 1/4 of the sauce on the bottom of the baking pan. Dip tortillas in broth and layer over sauce, to completely fill the bottom of the pan. Tear tortillas if necessary. Top with half of the chicken and a third of the cheese, then repeat: sauce, tortillas in broth, chicken, cheese, sauce. Finish with tortillas in broth, sauce, and cheese.

Bake for 40-45 minutes, or until bubbly. You can broil for a minute or two at the end to make the cheese extra brown if desired. Let rest for 15 minutes before serving with cilantro and lime wedges.

Recipe can be made up to 24 hours before baking. It’s also a great meal to freeze and bake when ready to eat!

Simple Sheet Pan Chicken Fajitas

Simple sheet pan chicken fajitas – I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

Simple sheet pan chicken fajitas - I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

Yup, hopping on the sheet pan meal train. I even have a whole Pinterest board dedicated to them. Because seriously… they are a #weeknightdinner savior.

My oven died a few weeks ago, and I was utterly devastated. Fortunately, it was just the heating element–a pretty inexpensive repair–but I did freak out quite just a bit, especially since this happened after I prepped English muffin bread dough AND lasagna so I couldn’t bake either. Bummer. But on the bright side (if there is a bright side to a non-functional oven), I salvaged the dough by making individual English muffins on the stovetop. Phew! But back to sheet pan dinners. They are the best cause they are eeeeeeeasy! I mean, seriously. Chop, cut, slice a few things, throw it on a pan with some seasonings… bake bake bake, and presto! Dinner. Kinda like a casserole, except without the weird cream ‘o soup sauce. And now I can make ALL THE sheet pan meals and casseroles I want ’cause my oven is back in action! Hooooray!

Simple sheet pan chicken fajitas - I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

My sister introduced me to this fabulous recipe over the summer, and I can’t tell you how many times I’ve made it. The fajita seasoning is absolutely mouthwatering and is full of simple seasonings you probably already have in your spice rack. The veggies come out perfectly crisp-tender, and the chicken is sizzling hot. I like to dress my fajitas with plenty of lime juice and cilantro, and not much else–maybe a little bit of sour cream or avocado if I’m feeling it. But like with most Tex-Mex recipes, everyone can customize their plate as desired. #WIN! This recipe makes great leftovers–enjoy it the first night in tortillas, the second day for lunch over Mexican rice or lettuce, and the third day in a quesadilla! Don’t be frightened by the one hour time mentioned in the recipe below. Most of it is cooking, promise! If I can make this after work with a baby in tow, so can you! 🙂

one year ago: White Bean Sriracha Dip
two years ago: Homemade Turkey Sausage Patties
three year ago: Flourless Peanut-Chocolate Cookies
four years ago: Buffalo Pretzels
five year ago: Chicken Noodle Soup
six years ago: Mediterranean Tuna Salad

Sheet Pan Fajitas

  • Servings: 8
  • Time: 60 minutes
  • Print

slightly adapted from Budget Bytes

Ingredients:

fajita seasoning

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • dash of cayenne powder – omit if you don’t want a lot of spice
  • freshly ground black pepper, to taste – I’m pretty liberal with black pepper 🙂
  • 1 tablespoon cornstarch

fajitas

  • 1 large onion – I like sweet onions or red onions
  • 4 bell peppers – I like to use a combination of colors
  • 1 1/2 pounds chicken breast
  • 3 tablespoons olive oil
  • juice of 1 lime
  • tortillas, rice, sour cream, avocado, cilantro, pico de gallo, etc. – for serving, as desired

Directions:

Preheat oven to 400 degrees F.

In a small bowl, stir together all ingredients for the fajita seasoning and set aside.

Slice the onion and bell peppers into 1/4-1/2 inch wide strips. Place on a large sheet pan [or divide between 2 9×13 baking dishes]. Cut the chicken breast into thin strips and add to sheet pan with the vegetables.

Sprinkle the seasoning over the chicken and vegetables, then drizzle the olive oil on top. Toss together [your hands are great for this!] and spread into an even layer.

Bake for 20 minutes, then stir everything and return to oven, baking for another 15-20 minutes. Sprinkle lime juice over fajitas, then serve in tortillas or over rice with sour cream, avocado, cilantro, and pico de gallo. Enjoy!

Pro Tip: Make your life easier by making this ahead! Make the seasoning, then cut chicken and veggies and put everything in a ziptop bag. Then pour the olive oil into the bag and shake. Let it marinate in the fridge up to 24 hours before baking. 

 

SRC: Loaded Cornbread Waffles

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that’s easy to make at home. You’ll be sure to love it!

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

I can’t believe I’m writing my LAST Secret Recipe Club post! So sad. But I’m glad the club is going out on a good note…it was a good run, guys! And this month, I had a GREAT SRC assignment. I was assigned to choose and make a recipe from April’s blog, Home Sweet Homestead. April lives in the great state of Indiana [YAY I still love Indiana even though I now live in Tennessee]. She always is making lots of delicious recipes that her carnivore husband loves while still accomodating her food allergies. I’m always impressed by her creativity and innovation in the kitchen. It was hard to narrow down the list, but I eventually decided to choose between the following: Swedish Meatballs, Fish & Chips, Peanut Butter Quinoa Protein Balls, Chicken Fried Chicken, Apple Pie Breakfast Quinoa, or Loaded Cornbread Waffles. I think by the title of this post you can figure out what recipe I chose, but MAN was it hard to decide. I guess I had frying things [even though I rarely do that] and quinoa on the brain when I browsed her blog… and I chose neither, ha.

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

For those of you who know me, you know I’m a breakfast fiend so when I saw loaded waffles I said, “sign me up!” April’s original recipe is gluten and egg-free, but I just used my regular all-purpose flour and an egg because that’s what I had on hand. I’m sure the original recipe is wonderful too! It’s been a long time since I’ve made waffles so I was glad to dust off my waffle iron for this delectable meal! It is absolutely perfect for breakfast, brunch, lunch, or dinner. No matter when you serve it, everyone is bound to enjoy this savory take on waffles. [Unless you don’t let them, like poor #BabyVolde below.]

There is so much good stuff in and on these cornbread waffles. Though loaded dishes are super popular at restaurants, I rarely order them because usually the base [fries, tortilla chips, potato soup, etc.] is soggy and/or bland and the dish itself isn’t very healthy. While I won’t say this is the healthiesbreakfast or brunch on the planet, it’s better than some–and these waffles are certainly NOT bland or soggy. 🙂

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

The waffles are filled with peppers, onions, cheese, and garlic and are the crispiest, heartiest waffles I’ve ever made at home! That’s the cornmeal for you! They truly DO deserve that cornbread title. These aren’t cornmeal waffles; they are cornbread in waffle form. Yum. In terms of toppings, I took a slightly different route than April–I added some ground sausage and a fried egg to the mix. But don’t forget April’s fresh toppings! These waffles wouldn’t be the same without the creamy avocado spread, chopped tomatoes, shredded cheese, or sour cream. I suggest using all these toppings but feel free to use what your family will enjoy. 🙂 No matter how you make them, they are sure to be great!

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

Thanks, April, for a great recipe. And thank you to everyone who has been a part of the Secret Recipe Club–it’s been fun and tasty, guys! 🙂 I’ll miss checking out posts every Monday but look forward to other blogging events in the future.

one year ago: Simple Teriyaki Chicken
two years ago: Chaider
three years ago: Pizza Frittata 
four years ago: Lemon Herb Eggs in Ciabatta 
five years ago: Honey Whole Wheat English Muffins
six years ago: Pumpkin Cinnamon Rolls

Loaded Cornbread Waffles

  • Servings: 3
  • Time: 60 minutes
  • Print

adapted from Home Sweet Homestead

Ingredients:

for avocado spread

  • 1 avocado
  • 2 teaspoons minced fresh cilantro
  • juice of 1/2 a lime
  • salt

for waffles and toppings

  • 1/3 to 1 pound ground sausage
  • 1/2 bell pepper – approximately 3/4 cup, finely diced
  • 1/4 onion – approximately 1/4 cup, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 1/3 cup shredded cheddar cheese
  • 1 egg
  • 2 tablespoons butter, melted and slightly cooled
  • freshly ground black pepper
  • chopped tomato, for topping
  • cilantro, for topping
  • sour cream, for topping
  • 1 egg per person, for topping
  • shredded cheddar cheese, for topping

Directions:

In a bowl, mash avocado. Mix in cilantro, lime juice, and a sprinkle of salt. Cover and refrigerate until ready to serve.

In a large skillet, brown ground sausage. You’ll only need about 1/3 pound for 3 servings, but you could make a whole pound and have leftovers–this is what I did!

When cooked through, remove sausage to a bowl and cover to keep warm.

In the same skillet, add peppers, onions, and garlic and cook for 4-5 minutes until softened.

Meanwhile, prepare waffle batter. In a medium bowl, stir togehter flour, cornmeal, and baking powder. In a measuring cup, whisk together milk, cheese, egg, and butter. Pour wet ingredients into the dry and stir gently to combine. Fold in softened vegetables and a healthy amount of freshly ground black pepper. Batter should be thick but still able to be poured, so add a little extra milk if its too thick. I ended up adding a bit TOO much milk so I had to add another tablespoon of cornmeal too.

Cook batter in your waffle iron according to manufacturer instructions, until crisp and golden brown. Batter should yield about 3 waffles.

While waffles are cooking, fry one egg per person using, you guessed it, the same skillet as before! Scrambled eggs would also be delicious–or no eggs too if that’s what you prefer.

Top each waffle with a smear of avocado spread, sausage, chopped tomatoes, chopped cilantro, cheese, a dollop of sour cream, and a fried egg. Enjoy!


Be sure to check out all the other SRC recipes linked up today below!

Baked Burritos with Pinto Beans + Kale

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You’ll be sure to love them–a great family meal!

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

Are you ready for a knock-your-socks off vegetarian burrito recipe? If so, you’ve come to the right place! And if not–or if vegetarian fare isn’t your thing–please stay, because I know you’ll enjoy it anyway! 🙂 Or you can just add some shredded chicken to the burrito filling. Don’t worry, I’ll be none the wiser. Haha. Now onto the good stuff! These burritos! Mmmm… they are your classic vegetarian burrito–rich and hearty beans and rice… but with a twist! This veggie burrito adds some flavorful and fresh kale to the mix, along with an awesome blend of savory seasonings [garlic, onion, tomato paste, oregano, and cumin] for a fabulous burrito like none other. You will simply be amazed by how good this burrito filling is! Divine! 🙂

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

Now, I won’t lie. There are quite a few ingredients and steps below for this recipe, and it takes about an hour from start to finish. Obviously I made this pre-baby. Gah. But, it’s still totally doable for a family meal because this is the sort of meal you can make in steps and keep in the fridge [or freezer] to eat all week long. Basically, you begin by making some rice–with garlic and broth instead of water for added yumminess. Then you saute up some onion, add your seasonings and kale, and let that cook down a bit. Then you mix everything together and add cheese and tortillas… bake, and voila! Dinner is served. Yum.

These fabulous savory bean and rice burritos are made even more delicious by the addition of hearty kale and gooey Monterey Jack cheese. You'll be sure to love them--a great family meal!

I mention this in the recipe notes below, but what I wanna emphasize is that this makes a TON of burrito filling, so YAY! Lots of work=lots of meals. Hooray. When I made this for us, we ate burritos a few times during the week, adding the filling to tortillas as desired. Then we froze the rest for another time. America’s Test Kitchen, the author of this recipe in their amazing vegetarian cookbook [go check it out! I borrowed it from my library but I want a copy for home now.] suggests that this serves six. Well, maybe our tortillas were wayyyy smaller, but we got at least 10 burritos, if not MORE out of the recipe as written below. Your mileage may vary, but that’s how it went for us. I definitely loved this dish and so did Ben. I think I’m going to make a batch before I go back to work after Labor Day [tear] for quick weeknight dinners in my new working mama life. Hope y’all enjoy!

one year ago: Zucchini Apple Walnut Muffins
two years ago: Baked Honey Chicken Nuggets with Homemade Chick-Fil-A Sauce
three years ago: Churro Cheesecake Bars
four years ago: Pesto Potato Salad
five years ago: Salmon with Lemon, Tarragon, and Garlic Sauce
six years ago: Summer Mexican Soup

Baked Burritos with Pinto Beans + Kale

  • Servings: 6+
  • Time: 60 minutes
  • Print

from The Complete Vegetarian Cookbook by America’s Test Kitchen

Ingredients:

  • 2 1/4 cups vegetable or chicken broth, low sodium
  • 3/4 cup long grain white rice
  • 6 cloves garlic, minced
  • salt + freshly ground black pepper
  • 1/4 cup fresh cilantro, minced + more for topping if desired
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 3 tablespoons tomato paste
  • 1 teaspoon minced chipotle chile in adobo sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bunch kale or swiss chard, stemmed and leaves chopped into thin ribbons
  • 1 – 15 ounce can pinto beans, rinsed and drained
  • 1 tablespoon lime juice
  • 6 burrito sized flour tortillas
  • 10 ounces grated Monterey Jack cheese
  • sour cream, salsa, etc. – for serving as desired

Directions:

In a medium saucepan set over medium-high heat, combine 1 1/4 cups broth, rice, half of the garlic, and some salt and pepper. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes, until rice is tender and broth has been absorbed. Remove from heat and set aside, covered, for 10 minutes. Add cilantro and fluff with a fork.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Add in tomato paste, chipotle chile pepper, cumin, oregano, remaining garlic, and salt and pepper. Stir everything together for a minute, then add kale and 1/2 cup broth. Cover and let simmer for 15 minutes, until kale has softened.

In a bowl, combine half of the beans and the remaining 1/2 cup broth. Mash with a potato masher until coarse, then fold into kale mixture along with remaining beans and lime juice. Cook, stirring continually, for a few minutes until liquid is mostly evaporated. Stir in rice.

Turn oven on to broil. Line a baking sheet with foil or parchment paper.

Next, assemble burritos. Warm tortillas in the microwave, then divide mixture between tortillas, adding a little cheese inside of each tortilla before rolling into burritos. Place seam-side down on prepared baking sheet, then sprinkle with a little more cheese. Broil until cheese melts and begins to brown, about 3-5 minutes.

Serve with sour cream, salsa, etc. as desired.

Notes:

The prepared burrito filling also freezes well, on its own or in pre-made burritos ready for the oven. To heat later, microwave defrosted burrito filling until hot then prepare burritos with cheese and broil as directed above. Pre-made and frozen burritos can be heated from frozen in the oven at 375 degrees for 20-30 minutes until hot.

The cookbook suggests this recipe serves 6. However, we got at least 10 burritos out of this amount of filling. Our tortillas may have been smaller and/or filled less, so your mileage may vary.