These are some mean fajitas!
I was so impressed with this Crock pot Fajita Recipe that I have to share it. I just prepared a few more freezer bags of this because I felt like I needed more of it. It is sooo good!
Crock pot FajitasI half this recipe and put into two separate freezer bags.
One bag equals 2 dinners for us, because we like leftovers.
Here it is! Enjoy!
2 large chicken breast
1 can kidney beans
1 can diced tomatoes with green chilies
1 garlic clove minced
1 medium onion
1 green pepper
1 red pepper
2 tsp. ground cumin
2 tsp. chili powder
1/4 tsp salt
6 flour tortillas
Chop vegetables and throw all ingredients in a 3 qt crock pot. Cook on low for 5-6 hours. Shred chicken and enjoy!
You can also throw all ingredients in a freezer bag and have a few meals on hand.
This is my healthy chicken salad recipe! It turned out great and it is very quick and easy to make. You can use leftover chicken in this recipe, but since I've been trying to use up a few of our food storage items, I used Costco's canned chicken which worked great!
This is a great recipe when you have that chicken salad craving, but you don't want the calories.
Healthy Curried Chicken Salad.
1 can kirkland brand canned chicken or 1-2 leftover chicken breasts
2 Tbsp. Mayonnaise (I used Kraft Olive Oil mayo)
2 Tbsp. plain greek yogurt
1/4 tsp mustard powder
1/8 to 1/4 tsp. curry powder
1/8 tsp garlic powder
1/4 tsp onion powder
2 green onions
1/2 apple (gala or pink lady)
1/4 cup cabbage (I used the already shredded with carrots)
Salt and pepper
1/8 cup cashews (optional)
Mix mayo, greek yogurt and spices in bowl. In separate bowl combine chicken and cut up onions, apple, cabbage and cashews. Combine yogurt mixture with chicken mixture and serve on your favorite healthy bread.
We are taco people. This is no secret. With our experience of taco making, there are a billion different ways to make them. This is one of our healthier taco recipes. This Mojito Lime seasoning is the star of the lime tacos. When you cook the chicken this is all you need to add.
These tacos are great if you are looking for variety and something a little healthier.
2 Chicken Breasts Cooked and shredded
McCormick Mojito Lime seasoning
1/2 cup rice (Jasmine or Brown)
2 Tbsp. fresh chopped cilantro
1 Tbsp.olive oil
Taco shells (uncooked or for a healthier version, mission brand has a variety of healthier shells, such as stone ground, blue corn and wheat shells)
Cook, shred and season chicken with lime seasoning. Cook preferred rice according to rice directions. Throw in chopped cilantro olive oil and squeeze half a lime in fluffed rice.
Fill taco shells with cooked chicken, rice. Top with avocado, cabbage, greek yogurt and serve. squeeze lime on top of taco. I always add salsa because I love salsa.
Once our homegrown tomatoes are ready, maybe I can get Sterling to post his famous salsa recipe. Until then, enjoy!
We have been loving our Quinoa. We make so many dishes with it in place of rice. We've made the meatless quinoa burrito bowls with black beans, avocado, cabbage, salsa and whatever else we can find. This is another mexican style quinoa dish that we created and love.
1 cup uncooked quinoa
1 can black beans
1 onion chopped
2 tsp. minced garlic
1 small red bell pepper
1 small green bell pepper
1 chicken breast or turkey steak
For the meat:
Brown meat, until cooked threw. Cut into pieces and add red and green peppers and half an onion. saute and season to your liking.
For the beans:
In separate pan, saute the other half of the onion with olive oil and garlic. Add black beans with 1/2 cup water and let simmer. Season with paprika and cayenne pepper.
Cook quinoa as directed. Top with beans, meat and other toppings such as avocado, greek yogurt, salsa, cabbage, etc.