Oven Fajitas

I’ve now fixed these 2 weeks in a row. I can’t get enough! These fajitas are maybe the best I’ve ever fixed and by far the easiest. You can stick them in the oven and do something else while they’re cooking instead of standing over a skillet.

I can’t take all the credit for this recipe because I got the original recipe from Budget Bytes. She has some really great recipes that help make cooking easy for those of us that are trying to stick to a budget. They’re easy to tweak to make a little bit healthier or adaptable to whatever diet you’re trying to stick to.

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Oven Fajitas

Seasoning Mix
1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
½ tsp salt

Fajitas
1 large onion, cut into thin strips
2 bell peppers (any color), cut into thin strips
1 lb boneless, skinless chicken breast, cut into thin strips
1 tbsp butter, melted
Honey, to drizzle
1 lime
8 (6-inch) corn tortillas
Ideal toppings: salsa, cilantro, sour cream

Instructions

Preheat the oven to 400 degrees. In a small bowl, mix all of the ingredients for the fajita seasoning  and set aside.

Place the onions and peppers in a large 9×13 inch casserole dish. Add the chicken to the veggies. Sprinkle the seasoning over the meat and vegetables. Drizzle the melted butter over everything and then use your hands to toss the ingredients until all is well coated in butter and seasoning. Drizzle honey over the mixture (about 2 tbsp).

Bake for 30-35 minutes, stirring once half way through. Squeeze the lime over the mix once it comes out of the oven. Scoop a small amount of fajita mix into the center of each tortilla**.

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**I’ve discovered that heating the tortillas on the stovetop is the BEST way. I just heat up a pan (do not grease it), cook tortilla for 10 seconds then flip and cook the other side for 10 seconds. DONE!

Easy Teriyaki Chicken

One of the many reasons that I love any type of Asian food is because you can throw so many different veggies in to make it a complete meal! Typically, I make a lot of Thai food, but last night I thought I would switch it up a bit. This was so easy to prep before heading out to the gym and then it was ready to throw in the wok to cook when we got in. Beyond chicken, you could use flank steak, shrimp, salmon, or just veggies! It is a very versatile dish.

tchicken
1-2 lb chicken breast, cut in cubes
2 cups fresh broccoli
2 cups snow peas
2 garlic cloves or 1 tsp minced garlic
4 carrots, sliced
1 tbsp coconut oil

Teriyaki Sauce

2 Tbsp ginger, chopped
1/3 cup aminos or soy sauce
1/3 cup cold water
2 teaspoons tapioca starch or cornstarch
1/3 cup honey

DIRECTIONS:

In a small bowl mix the Teriyaki sauce ingredients. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Then remove from heat until adding to chicken mixture.

In a large wok or skillet, over medium to high heat, add coconut oil. Add the chicken and carrots and cook stirring occasionally until almost tender. Add the garlic and cook further for another minute.

Reduce heat to medium and add broccoli and snap peas and stir for 2 minutes.

Add the Teriyaki sauce to the chicken mixture and stir until it thickens. Serve over quinoa, brown rice, or rice noodles.

Chicken & Quinoa Casserole

Quinoa and rice are almost always interchangeable. I prefer to use quinoa instead of rice because it is a source of complete protein and has been called a superfood. It contains essential amino acids like lysine and a good source of fiber, magnesium and iron. It has been said that it is easier to digest than other carbohydrates like rice. For that reason, I took what was a Chicken & Rice Casserole and made it into a Chicken & Quinoa Casserole…
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Chicken & Quinoa Casserole

Ingredients:

2 cups cooked quinoa
2 cups shredded Monterrey Jack cheese
2 large chicken breasts
1.5 cups milk (any kind)
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1 can rotel, drained
1/4 cup finely chopped cilantro
2 tablespoons butter, melted
1 tablespoon (or more) diced jalapeños
Salt

Preheat oven to 350F.
Cook and prepare chicken: Season chicken with salt, pepper, onion powder, garlic powder. Heat coconut oil in a skillet, cook chicken for 4-5 minutes per side. Dice chicken into small cubes.
Combine rice, cheese, chicken, milk, onion, eggs, rotel, cilantro, butter, salt and jalapeños in prepared casserole dish, stir well.
Bake 45 to 50 minutes. Enjoy!

Chicken with Avocado and Mozzarella = Mozz-a-Cado Chicken!

Chicken can get so boring, but with a few random ingredients you can make some pretty delicious combos. I’m so excited to share this recipe with you all, so hopefully you can add some excitement to your chicken! The key to this recipe is to use fresh mozzarella – you know, the kind that comes in a ball and then you slice it. So, here ya go…

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Mozz-a-cado Chicken
1 cup balsamic vinegar
4 chicken breasts, pounded to an even thickness
extra virgin olive oil
salt & pepper
1/2 cup pre-made bruschetta topping
1 avocado, sliced
4oz fresh mozzarella cheese, sliced
baby spinach, sauteed

Directions:

In a small saucepan, bring balsamic vinegar to a boil. Reduce heat to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes. Set aside to cool and thicken.
Preheat broiler. Brush chicken breasts with EVOO then season with salt and pepper on both sides. Brush a large skillet over medium-high heat with oil then add chicken breasts and cook for 4-5 minutes a side.
Transfer chicken to a baking sheet sprayed with olive oil or smeared with coconut oil then top with 2 tablespoons bruschetta mixture, 3-4 slices avocado, and 1 slice mozzarella each. Broil until cheese has melted.
While broiling, saute the spinach with some olive oil and garlic powder. Take out chicken and serve over spinach and drizzle with the balsamic vinegar reduction.

Bruschetta Chicken Skillet

As I’ve mentioned before, I love anything that can all be eaten out of one bowl. There are several reasons for this love of one bowl meals – 1) I don’t have to think about what sides to cook and 2) it makes sitting on the couch watching Netflix easier when you can just hold one bowl! In this case, I made somewhat of a pasta dish, but replaced the pasta with zucchini noodles to make sure we were getting some veggies. Make sure to make your noodles before you make the main dish so they’re ready when the good stuff is done.
 
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Bruschetta Chicken Skillet
1 (14.5oz) can Diced Tomatoes, drained
3/4 cup shredded Italian cheese (romano, asiago, or mozzarella)
1/4 cup fresh basil, chopped or 2 tsp dried
1 lb boneless skinless chicken breasts, cubed
1 (8oz) can Tomato Sauce
1 tsp minced garlic
1 tsp oregano
1 tsp onion powder
Optional: 2 cups gluten-free crackers or croutons crushed
Olive oil

In a medium bowl, stir together drained tomatoes and sauce, cheese, oregano, onion powder, garlic and basil; set aside.
In a large skillet, add about 1 tbsp of olive oil, then add chicken.
Over medium-high heat, cover chicken with tomato mixture and bring to boil. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is cooked through. Top with crushed crackers and a garnish of cheese before serving over zucchini noodles (see recipe below).

To make Zucchini Noodles: Slice zucchini into thin strips then saute on low-medium heat in about 1-2 tbsp olive oil. Season with garlic powder, salt, and pepper while you’re sauteing.

Freezer Fudge!

I love peanut butter. On a spoon, in a protein shake, in a cookie, in a brownie….you get the picture. This time, I added it to a bunch of other tastey ingredients to make what I call freezer fudge.

So what kind of peanut butter should you choose? You definitely don’t have to take my word for it, but I choose organic in an effort to avoid GMOs. Peanuts are one of the most genetically modified crops out there, so by choosing organic, you’re likely avoiding GMOs in your peanut butter. I usually pick up the kind that we grind fresh in our store, so that it is made from raw organic peanuts and nothing else – that’s right, no salt or sugar in there!

So, let’s talk fudge…

Peanut Butter Chocolate Fudgefudge2

1/2 cup organic peanut butter (or any nut butter)
1/4 cup honey, raw
1/4 cup chocolate chips
1/2 tsp Vanilla extract
1/2 cup coconut oil
3 tbsp shredded coconut, unsweetened

In a small saucepan, melt coconut oil over low to medium heat. Add the peanut butter and stir until smooth, then add the chocolate chips and stir until smooth. Now, add the honey and vanilla extract and stir. Add coconut and stir.

In a small glass dish or bread pan, pour the fudge. Freeze for 1-2 hours until hardened. Once you’re ready to eat it, just cut it into square with a knife. Enjoy!

Creamy Beef Slaw

I love trying new produce! This recipe calls for bok choy. Like me, you’re probably wondering what the heck bok choy is and where would you even find it. Well, it’s probably hiding in the grocery store right there beside cabbage. It is a dark green leafy vegetable that resembles Romaine lettuce on top and a large celery on the bottom. The entire vegetable is edible and delicious from leaf to stem.

When you think of slaw, I’m sure you think of cabbage soaked in mayonnaise. Not this slaw, it is coated in tasty and nutritious sunflower seed butter sauce. If you want to mix things up, throw this in your dinner rotation…you won’t be sorry! As always, I apologize for the poor quality phone picture! I’m waiting on someone to donate a nice camera!

Creamy Beef Slawbeef slaw 2
Adapted from Paleo in PDX

For the beef slaw:

1 Tbsp coconut oil
1 onion, chopped
3 cloves garlic, minced (or 1.5 tsp minced)
1 lb grass-fed ground beef
2 heads of baby bok choy, chopped
1 12 oz bag of broccoli slaw (find this in the produce section)
Handful raw sunflower seeds, shelled
Sea salt and pepper to taste

Directions:

Melt coconut oil in a large pan over medium heat.  Add onions and garlic and saute. Add the ground beef and sprinkle with sea salt and pepper, breaking up as it is browning.
Once the meat is cooked through, add the chopped baby bok choy and stir. Then, add the broccoli slaw and toss.
Next, add the sauce (recipe below) and stir well until all is coated. Cook for another 2-3 minutes or until mixture is heated through. Garnish with sunflower seeds.

For the sauce:

4 Tbsp  sunflower seed butter
3 Tbsp liquid aminos (or gluten-free tamari/soy sauce)
2 Tbsp rice vinegar
2 tsp ground ginger
1/4 tsp ground mustard powder
1/4 tsp raw honey

In a small mixing bowl, combine all ingredients and whisk together until smooth. Taste and adjust flavor, as desired.

Pork & Plums: An Unusually Delicious Pair

I would be lying to say that I wasn’t a little weary of making this for my husband, as he has a weird thing with fruit. He doesn’t venture past bananas, so anytime I try to sneak fruit into a meal he snarls his nose. When I say this recipe on Martha Stewart, I was immediately drawn into the colorfulness and uniqueness of the meal. I thought, “if Martha made it, it HAS to be good.” It was! It turned out to be somewhat of a gourmet dinner. I served it alongside of mashed sweet potatoes and a mixed vegetable medley.You have to give this one a whirl!

Plums aren’t a “common” fruit and are often forgotten about. However, these little guys are a force to be reckoned with! One medium-sized fresh plum contains 113 mg of potassium, a mineral that helps manage high blood pressure and reduce stroke risk. Also, plums rank low on the glycemic index, which means eating them can help you control your blood sugar and reduce the risk of type 2 diabetes making it a SAFE fruit for diabetics.porkandplums

Pork & Plums

1 lb pork tenderloin, boneless chops, or boneless ribs – pounded thin
1 red onion
4 plums
1/4 cup red wine vinegar
sea salt
black pepper
coconut oil
unsalted butter

Slice pork tenderloin and season with salt and pepper.
Brown pork in coconut oil and butter over medium-high heat then remove from pan and set aside (leave juices in pan).
In the same pan, saute plums and red onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan and toss. Voila!

Chorizo Kale Soup

Any excuse to use my beautiful Dutch Oven, I’m all for it! On Monday’s we are limited to cooking time, so I always look for something quick or a crockpot meal. This one takes less than 30 minutes to prepare and cook, so it is perfect for a quick weeknight meal. A bonus: it really can all be done in one pot, so less mess to clean up!

Chorizo Kale Soupkalechorizosoup

Ingredients:
One pound chorizo, quartered lengthwise and then chopped into 1/2″ pieces
1/2 tablespoon coconut oil
One can of full fat coconut milk
2 cups chicken broth
1 cup of water
1 medium white onion, chopped
About 3 big handfuls of kale
Sea Salt to taste (I probably did 1/2 teaspoon or more)
1/4 teaspoon cayenne pepper

Directions:
Add coconut oil to pot (a dutch oven works best) and set the heat to medium, then add chorizo. Stir the chorizo until it looks slightly seared.
Add your onion, salt, and cayenne and stir well. Once onions are tender, add coconut milk, chicken broth and water.
Raise heat to medium high until the liquid reaches a simmer.
Add the kale and stir into soup.
Lower heat to low, cover, and simmer for 20 minutes.
Enjoy!

On-the-Go Egg White Muffins

There are so many fun things to call these little guys and I somehow just stuck with the generic title. Egg Poppers, Egg Bites, Protein Bites…the possibilities are endless. ANYWAYS, breakfast is always grab-n-go during the week and these are a perfect punch of protein for the morning. Not to mention, they are so easy and painless to make.

On-the-Go Egg Muffins

Ingredients:eggwhite
1 carton of egg whites (I used 2 small cartons)
Veggies of choice (I used 1/4 chopped onion, 1 diced green pepper, and spinach)
Coconut Oil

Directions:
Preheat oven to 350 degrees.
Grease each muffin tin with coconut oil.
Fill each tin with veggies.
Pour egg whites over veggies in each tin.
Bake for 10-20 minutes until eggs are firm.
Pop eggs out of the tin. They will keep in the fridge for a week. Just microwave in the AM or eat cold!