Sheet Pan Chicken Fajitas

Posted on September 1, 2016 by amyhindererfeltus

Servings: 4-6

Ingredients:

1.5 lbs Boneless, skinless chicken breasts, cut into 1 inch strips

1-2 onions, depending on size (white or yellow), cut into strips

3-4 bell peppers, colors of your choice, cut into strips

1/8 c olive oil (if you like a little extra spice, I recommend using the the Chile Lime Olive Oil for half of the oil, or if you just like citrus, this Mexican Lime Olive Oil is great)

Juice of one lime (unless using lime oil!)

2 tsp chili powder (if using a spicy oil, you can cut this down)

2 tsp garlic powder

1 tsp cumin

1/2 tsp Mexican oregano

1/8-1/4 tsp dried red chili flakes

salt and pepper

Corn or flour tortillas

Suggested sides/toppings:

Salsa or pico de gallo

Cheese

Sour cream or plain greek yogurt

Sliced black olives

Lime wedges

Black Bean and Corn Salad

Directions:

  1. Preheat over to 400 degrees Fahrenheit.
  2. Cut chicken and veggies to uniform size, so they are all done at the same time – you decide on your veggie to chicken ratio, I like to go a little heavy on the veggies to try to get more of them into my kids.
  3. Toss chicken and veggies with oil, add seasonings and mix well to coat evenly.
  4. Spread chicken and veggies into a single layer onto a baking sheet (or 2 if needed) lined with foil (easy clean up!  just crumple the foil and toss when done!)
  5. Cook at 400 for 20-25 minutes or until chicken is cooked through and veggies are slightly browned.
  6. Serve with the tortillas, sides and toppings of your choice.
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Sante Fe Chicken

Posted on August 17, 2016 by amyhindererfeltus

This chicken is great over brown rice, with toppings such as salsa, guacamole, sour cream and/or cheese and a few tortilla chips on the side to keep the kids happy!  When I am looking to save some calories, I skip the rice and the chips and have it over a bed of greens, taco salad style.

  • Boneless, skinless chicken thighs, 24 ounces
  • Canned black beans, drained and rinsed, 3.5 cups (2 cans)
  • Frozen corn, thawed, 2 cups
  • Unsalted/no salt added diced tomatoes, 3.5 cups (2 small cans), undrained
  • Diced green chiles (I love the hatch valley flame roasted ones by 505 Chile from Costco!  I keep a jar in the fridge all the time to add to stuff for flavor and spice), 1/4 cup
  • Diced bell peppers, 2-3 of your choice (green, red, yellor or orange)
  • Cumin, dried, 2 tsp
  • Cilantro, dried, 2 TB
  • Garlic powder, 2 tsp
  • Cayenne pepper, 1/2 tsp
  • Salt, 1/2 tsp
  • Black pepper, 1/4 tsp

Optional Toppings for Serving:

  • Sour cream (or plain greek yogurt)
  • Sliced green onions
  • Shredded cheddar
  • Salsa
  • Tortilla chips

Stove Top Directions:

Brown chicken thighs for 2-3 minutes on each side in a lightly oiled pan large enough to add all ingredients to.

Mix together remainder of ingredients and pour over chicken.  Bring to a boil, reduce heat and simmer until chicken is cooked through, flavors have blended and sauce has thickened, 20-30 minutes.  Remove chicken, shred and return to pot if desired.

Crockpot Directions:

  1. Place chicken in the bottom of slow cooker.
  2. Combine remaining ingredients and pour over chicken.
  3. Cook on high for 4 hours.  Stir and/or shred chicken if desired.
  4. Serve over rice, on salad, in a tortilla – however it sounds good to you!

 

Posted in Dinner, Make Ahead, Slow Cooker | Tagged , , , , , , , , , , | 4 Comments

Sweet Potato and Egg Veggie Breakfast Hash

Posted on August 16, 2016 by amyhindererfeltus

It’s easy to have this breakfast on a plate in front of you in less than 10 minutes if you do all the prep work ahead – this is enough for 4 servings, but you can easily adapt it to your needs.

Ingredients:

  • Sweet potatoes, 24 ounces, baked or cooked in microwave and then cooled and diced [EDIT: this week I peeled, then diced my potatoes and tossed them with 2 tsp of olive oil and sprinkled with this great Chili Lime seasoning from Trader Joe’s, and they were amazing!)
  • Deli ham, 8 ounces, diced – my favorite is this uncured variety made by Applegate Farms
  • Bell peppers (you pick the color!  I like green and red, because it adds more colors to the meal), 2, diced
  • Green onions, 1 c, sliced
  • Eggs, large, 8
  • Salt and pepper, to taste
  • Pico de gallo, regular salsa or salsa verde (optional)
  • Shredded cheddar (optional)

Instructions:

  1. After cooking and allowing the sweet potatoes to cool, place 1/4 in each of 4 zip lock bags or container of your choice, add 1/4 of each of the other ingredients other than the eggs, salsa and cheese.
  2. When ready to eat, dump the contents of one bag into a heated pan on the stove (use 1 tsp of olive oil or some cooking spray to prevent sticking) and saute for 5 minutes, stirring occasionally.
  3. Crack eggs over the top, cover and allow to cook until eggs are your desired doneness. Salt and pepper to your taste.
  4. I like to add some salsa or salsa verde right before I add the eggs – around 2 TB.  And then when the eggs are almost cooked to top it with 1-2 TB of shredded cheddar, but that’s optional!

 

Posted in Breakfast, Dinner | 2 Comments