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Grilled Chicke Fajitas & Mexican Rice 025

Grilled Chicken Fajitas with Mexican Rice

Grilled Chicke Fajitas & Mexican Rice 025

 

I love a recipe that comes together easily and doesn’t take a lot of watching, just throw the rice in a pan, let it do its thing, then just before the rice is done, toss the chicken, peppers and onions in a grill pan and stir them around for 10 minutes, Just before the rice is done, stir in salsa and cheese, dinner done!

I used brown rice that took 35 to 45 minutes to cook according to the package directions, so depending on what kind of rice you use, will dictate how long it takes to cook dinner, use whatever you have, but just before it’s done, stir in the salsa and cheese and it’s amazing!  If you want to, you could also stir in a little of the homemade taco seasoning it kick up the flavor a bit.

The night before when I was cleaning up from dinner, I sliced my chicken, pepper and onion into strips, pop the chicken into a baggies with taco seasoning, and the pepper and onion in another, so dinner was a snap the chicken was marinated.

Then when the rice was almost done, I put the chicken, peppers and onions in a grill pan, drizzled with a little olive oil, heated the grill to medium and then put the grill pan on the grill, and grilled for about 10 minutes until the chicken was done and the peppers and onions were soften.  Make sure when you add the oil that you toss everything together so the peppers and onions get the some of seasoning off the chicken.s. boneless chicken breast, sliced into strips

[Recipe title=Grilled Chicken Fajitas with Mexican Rice” servings= “4-6”]

1 lb. boneless chicken breast

2 to 3 TBSP taco seasoning

2 TBSP olive oil

1 cup of rice

2 cups water

1/2 cup salsa

4 oz. grated cheese, I used pepper jack, but cheddar or Monterey jack would be great

Overnight or 4 to 6 hours before grilling, combine taco seasoning and chicken to marinate.

In a medium sauce pan, combine rice and water and cook to package directions, about 10 minutes add salsa and cheese, stir to combine, heat until cheese is melted and rice is done.

Heat grill to medium, in a grill pan or disposable pan, toss chicken, peppers, onions and oil together, coating everything, put on grill and grill for about 10 minutes until chicken is done and peppers and onions have soften.

Serve with tortillas.

Home Made Taco Seasoning

3 TBSP. Chili Powder

1 TBSP. Cumin

1 TBSP. Garlic Powder

2 TBSP. Paprika

1 TBSP. Onion Powder

1/2 tsp. Cayenne Pepper (optional)

Add 2 to 3 TBSP to lb. of ground meat with 1/4 cup of water, cook until water is absorbed. Makes enough for 3 lbs. of meat.

[/recipe]

With the leftovers make a quesadilla

Just put some of the leftover cheese on a tortilla, top with chicken mixture, more cheese and bake-off in the oven or in skillet on the stove and serve with salsa or barbecue sauce

 

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1 Baked Chicken – 2+ meals!

Recently, one of my favorite grocery stores had Oven Stuffer’s on sale for $.88, and that’s pretty cheap, so I always pick up 2 or 3 and pop in the freezer.  This past Sunday (knowing the week was going to be busy), in an iron skillet, I just popped the chicken in, patted very dry(IMPORTANT), salt and peppered it and bake for about 2 hours on 350. (It was about a 6lb chicken)  The skin came out so golden brown and crisp, the meat was tender and juicy, so good for Sunday dinner.  Add a baked potatoes and a salad, and dinner’s done!

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Second meal, I should have done this Sunday, but my brain wasn’t working great! Instead I whipped it up Tuesday morning after my walk but before work so it would be done when we walked in the door that night.  Basically it’s a skillet lasagna but with chicken subbed in for ground beef.  It’s a little healthier and I had it to use up.  It would be a great dish to do after a holiday, when you had served turkey. I just saute up some onions, with garlic and green pepper, then added jarred spaghetti sauce, noodles, some water, leftover chicken and tomato paste, and when the noodles were tender, I added some parm cheese and it was done.  Tuesday night I just heated it up, made some quick biscuits and add a salad and you’re done.  If my daughter wasn’t eating with us, I had some zucchini I would have added right into the dish and we wouldn’t have needed a salad.  I would have added them about 5 minutes before the dished was done.

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Instead I just sauteed them and served them on the side!  Originally, this post was going to include a third meal, but the week got away from me, so we just ate the remaining chicken cut up over salad one night, using this dressing, with just some leftover black beans in a taco salad, but you would have enough chicken to get 3 meals, not bad for a $6 chicken!

Roasted Chicken

  • Servings: 4 + plus other meals
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1 5 to 6 lb. chicken, dried and bag removed

In a cast iron skillet that will hold the chicken completely, salt and pepper outside, and put in a preheated 350 degree oven, bake for about 2 hours uncovered(if it starts turning too brown, just tent with a little tin foil).  Remove from oven when a meat thermometer reaches 185, allow to rest on the counter for 15 – 30 minutes, carve and eat

Chicken Skillet Lasagna

2 TBSP. olive oil

1/2 medium onion, diced

1/2 green pepper, diced

2 cloves garlic, minced

1 to 1 1/2 cups of cubed cooked chicken

1 jar spaghetti sauce

1/2 box of penne or rotini noodles

1 1/2 cups water

1 TBSP ketchup

1 tsp. Italian seasoning

1/2 Parmesan Cheese

In a large skillet, add oil, onion, and pepper, saute a few minute, until the start to soften, then add garlic and saute for another minute.  Stir in remaining ingredients, except cheese, bring to a boil, reduce to low and cook for another 10 to 12 minutes, stirring occasionally.  Sprinkle with cheese, and serve!

 

 

 

Roasted Red Pepper & Chicken Salad 015

Grill Chicken Salad with Fire Roasted Peppers & Ranch Salsa Dressing

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This was a seriously good salad, and a rife off of the Saladworks Fire Roasted Cabo Salad!  So a couple Saturdays ago, my daughter asked me to a Body Pump Class, and I’m certain she asked me, because none of her friends would go with her, because they have a brain and a desire to walk the next day…. I was foolish enough to think this somehow wouldn’t apply to me…………

 

Anyway, I survived the class and she suggested we get some lunch, I was thinking after all I’d been through I deserved a bacon cheeseburger, however, she suggested we go healthy (really, I’d been healthy already by going to that class, I mean there’s limits to everything), so we went with her suggestion and went to Saladworks.  I saw a salad I had never seen on their menu before, Fire Roasted Cabo Salad, with chicken and the picture made it look amazing, and when I got it, it was amazing.  I kept telling her I needed to recreate this, and the following Monday night, that’s what I did, plus went to a yoga class so I could use my arms again….

 

The dressing was a salsa ranch dressing,

To save some calories, I used a ranch dressing mix with Greek yogurt and salsa(in the future, she and I agreed that using the spicy ranch dressing mix would be great)

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I marinaded the chicken in olive oil, lime juice, garlic and green onions roughly chopped(you’re not going to eat them, just use them for their flavor)

Interesting little fact about green onions, if you purchase ones with roots still attached, you can put them in water on a window sill and they will continue to grow back, so you don’t have to buy them again.

Let them marinate for a few hours and grill them on a pan or outdoor grill, then chop up some roasted red peppers, I cooked frozen corn that I patted dry, so it would char up a little(in the summer, it would be great to use a whole ear of corn and grill, but this time of year isn’t a time to buy corn and I wanted to be able to make this anytime I wanted) add some rinsed black beans and the salad was created!

Fire Roasted Chicken Salad, with Ranch Salsa Dressing

1 lb. chicken breast, sliced into 3 pieces

juice of 1 lime

2 TBSP. olive oil

3 cloves garlic, roughly chopped

2 green onions, roughly chopped

salt & pepper

Add everything to a Ziploc bag and refrigerate for 2 to 6 hours.  Remove from frig and grill over middle heat for 5 to 7 minutes each side until cooked through, slice and set aside.

1 cup of frozen corn, thawed and patted dry

Add corn to a dry skillet over medium heat and DO NOT stir it for a couple of minutes, the stir and you’ll notice it browned a little, remove from skillet and set aside.

1 cup of black beans, drain, rinse and allowed to dry

2 jarred roasted red peppers, patted very dry and chopped

1 bag or 1 head of romaine lettuce

In a large bowl or individual bowls, add lettuce, chicken, corn, beans,  and peppers.

Dressing:

1 cup of salsa, make sure it’s all salsa, and not the juice from the salsa

1/2 package of ranch dressing mix, spicy or regular

5 oz. package of fat free Greek Yogurt

Mix dressing together and drizzle over the salad.

Tip: The dressing makes a great dip for tortilla chips(Don’t ask how I know!)  Also you can made everything ahead and just toss everything together when you’re ready, that’s what we did.

 

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