Garlic Lime Chicken Fajitas

Everyone loves Chicken Fajitas, veggie fajitas are also quite delicious. I used to buy the little packets for seasoning them until I found this recipe. It is so much better than any packet. The cilantro and citrus flavors meld very well. Plus, a lot of those seasoning packets have msg, so this is definitely the way to go. Enjoy!



1 t dry or fresh minced garlic
1 t dry minced onion
3/4 t ground cumin
3/4 t oregano leaves
1/2 t dry or a bunch of fresh cilantro leaves
1/2 t coarse ground black pepper
1/4 C each lime and orange juices
2 T olive oil
1/2 t salt
1 lb chicken breast cut into strips (or try omitting the meat and added extra peppers)
1 green bell pepper cut into thin strips
1 red/orange/yellow bell pepper cut into thin strips
1 medium onion, thinly sliced
10 fresh whole wheat tortillas (the kind you find by the cheese section that you cook on your skillet at home)
tomatoes
cheese
lettuce
light sour cream
salsa

Mix juices, oil, and all of spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 min or longer for extra flavor.
Cook and stir chicken in large skillet on medium-high heat til lightly browned. Remove from skillet. Add peppers and onion and reserved marinade; cook and stir 5 min or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
Cook tortillas on griddle. Spoon chicken mixture into warmed tortillas. Serve with tomato, lettuce, light sour cream, and salsa.

Sunday Meal-Veggies

Last Sunday we had such a good meal I decided to take some pictures of it for this blog. I know it's been a while since we updated, I'm ready to start again.
This meal just happened, and Seth loved it even though it didn't have any meat.

Home Fries

7-8 russet potatoes
2 T olive oil
1 t seasoning salt
1/4 t red pepper flakes
1/4 t pepper

Preheat broiler. Wash and cube potatoes. Pour oil into a large ziplock bag and add seasonings. Add potatoes and shake to coat. Pour potatoes onto a large cookie sheet and broil on low for ten minutes. Stir potatoes and broil another ten minutes or until browned and slightly crispy. These are great alone or with ketchup.


Steamed Carrots

two cups of baby carrots
1/2 C chicken broth
2 t dried parsley

Using a rice cooker, bring broth to a boil then add carrots and parsley and cook. There shouldn't be a lot of broth so the carrots are steamed, not broiled.


Fancy Leaf Strawberry Salad

Fancy Leaf Blend (or whatever you have on hand)
6-8 strawberries, sliced
handful of feta cheese
handful of walnuts
raspberry vinaigrette


ps I'm not writing about the yellow zucchini because it didn't turn out....:)

I do not like green eggs and ham, sam I am.......

Green Eggs

1/4 C milk
6 eggs (sometimes I use 4 egg whites and 2 eggs)
1/2 t seasoning salt (like Lawrys)
small handful of cheese
two big handfuls of fresh spinach

Place all ingredients in the blender and blend. Place a skillet on medium heat and spray the pan. Scramble the eggs and enjoy. Kids love them because they are green! I have also made orange eggs (add cooked carrots instead of or along with spinach into the blender) and pink eggs (cooked beets).
My kid love them so much I have to put them in the freezer to cool them while they are going nuts waiting.

Corn Chowder with Sweet Potatoes

3 cups 2% milk
1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 large sweet potatoes or yams, peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley (or 2 Tb dried parsley)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Fruit and Veggie Muffins

2 C whole wheat flour
1 C old fashioned oats
1 t baking powder
1/2 t baking soda
1/2 t cinnamon
1 1/2 t vanilla
1/4 t nutmeg
1/4 t ground cloves
1/2 C milk
1 C carrot puree (or sweet potato or squash, just steam them and blend them with as little water as you can get away with)
1 C unsweetened applesauce
1 1/2 C mashed bananas
1 large egg
1/2 C brown sugar

Preheat 400 degrees. Mix dry and wet ingredients separately then combine. Pour into greased muffin tins and bake 18-20 minutes.

Crustless Spinach Quiche

1 T olive oil
1 onion, diced
1-2 diced tomatoes (or half a 14 oz can)
5-6 chopped mushrooms (fresh is best but canned works ok)
8 C washed and chopped fresh spinach or 1 (10 ounce) package frozen chopped spinach, thawed and drained
2 eggs and 5 egg whites, beaten
2 C shredded cheese (I just use what I have, mozzarella and pepper jack are my favorites.
1/4 t salt
1/8 t ground black pepper
1/4 t garlic powder
1/8 t crushed red pepper



1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch pie pans. (or you can use muffin tins)
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach, mushrooms, and tomatoes and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt, pepper, garlic powder, and red pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Black Bean Wrap

Bean mixture:
1 14 oz can black beans, drained
1/2 onion, chopped
1 clove garlic, minced
1/2 t. red pepper flake

Salsa:
1 C fresh corn
1 C cucumber, diced
1 large tomato, diced
1/4 C (or more) cilantro, chopped
2 T lime juice
1/4 t salt

shredded cheese
avocado
sour cream
4 tortillas

Saute onion, red pepper flake,and garlic in a little butter until translucent. Add beans and cook few minutes. Mash with fork or potato masher to create paste if desired, cook until thick, set aside.

Combine ingredients for salsa. To assemble wrap, spread a few tablespoons of bean mixture, then cheese, then salsa. Top with avocado slices and sour cream. These were so tasty and colorful, they are already a favorite.

Rice Pilaf

2 C cooked brown rice
2 T. oil
1/2 C millet
1/2 C qiunoa
1/2 onion, chopped
1 clove garlic, minced
1 medium carrot, diced
1/4 almonds, chopped
4-5 dried dates. chopped (you could also use golden raisins)
2 cups water or broth
3 T. parsley, chopped
salt and pepper

*optional
add 1/2 t. red pepper flake to onion and garlic
1/2 t. cinnamon

I precooked the rice because it takes longer to cook than the other grains.
Pre-saok millet and quinoa in water with 1 T. lemon juice or some other acid, overnight.
Saute onion, carrot and garlic in oil until soft. Add drained millet and quinoa, cook 2 min. Add liquid, reduce heat to simmer and cover, stirring occasionally until liquid is absorbed, add rice, almonds, dates, warm through. add seasonings and parsley and serve. Makes a great side or lunch.

Gramp's waffles

This waffle recipe came from my great Grampa Taylor, and has been handed down from generation to generation. I've made a few addtions: I add flax and I also like to soak the grains and seeds over night in kefir instead of milk, then I add a little more milk in the morning as the grains soak up all the liquid, (the batter should be thin)and then add the rest of the ingredients. The oats can be added whole or blended into oat flour.

1 C Kefir (recipe calls for milk)
2 T oil
3 eggs (recipes calls for 2 eggs, I add an extra)
1/2 t. salt
1 1/2 t. rumford baking powder
1 1/2 C rolled oats
1/2 ground flax seed
3 T whole wheat flour
1/2 sunflower seeds

Beat egg whites to form stiff peaks and set aside. Combine milk, oil, egg yolks and salt, add flour, mix well- stir in baking powder and sunflower seeds. Fold in egg whites, bake till crisp and browned.

Salmon melts

14 oz can salmon
4-5 T mayo
1 1/2 t. garlic powder
1 1/2 t. paprika
salt and pepper to taste
tomatoes, sliced
mozzerella cheese, shredded
whole wheat bread

Combine salmon with mayo and seasonings, spoon onto bread, top with tomato, cheese and sprinkle with paprika. Broil on top rack untill cheese is melted.

Summer time Lemon-Limeade

1/2 C fresh lemon juice
1/2 C fresh lime juice
1/4 C splenda
5 C water
ice

Combine and serve over ice. You could also sweeten with agave. Enjoy!

Fresh Mozzarella and Tomato Basil Pizza

(use your favorite whole wheat crust)
fresh Mozzarella cheese (the wet kind)
4-5 ripe Roma tomatoes
jar of pesto
1/4-1/2 cup shredded Parmesan cheese
Slivered red onion (optional)

Make your favorite whole wheat pizza dough and bake as directed. (This is my favorite). I usually bake it for 6-7 minutes then add the toppings and bake until cheese is melted. Spread pesto onto the crust, be generous but don't over do it. Just a thin layer will do. Then cover with sliced fresh mozzarella cheese, I sliced my ball into 1/8 " thick slices and covered the pizza with them. It's fine if there are gaps, just lay it on there. Then slice the FRESH tomatoes as thinly as you can and layer them on just like you would with pepperonis, you can layer it two to three thick and cover it. lightly salt and pepper tomatoes then sprinkle with shredded parm. If you are a red onion lover add some at this point. Bake until melted and get ready for heaven.

Roasted Eggplant and Tomato Soup

6-8 ripe tomatoes, halved (or 2 14 oz cans of diced tomatoes)
1 eggplant, halved lengthwise
1 small onion, halved
6 cloves garlic, peeled
2 T olive oil
1 tablespoon chopped fresh thyme
4 cups chicken broth
1 cup half and half
3 1/2 ounces crumbled goat cheese (optional)
salt and pepper to taste

Preheat oven to 400 degrees. Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil. Roast in preheated oven until very tender and brown in spots, 45 minutes. Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes. Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Indian Curry Lentil Soup

1 whole large onion, diced
4 cloves of garlic, minced
1 piece (approx 2 inches) chunk fresh ginger, minced or grated
2 T butter
3 T Garam Masala (Indian spice, I've found it at Walmart and Dans)
1 can (28 oz) diced tomatoes
1 T sugar
1 t salt
1/4 t cayenne pepper*
2 cups green lentils
8 cups chicken broth
1 yellow/red/orange bell pepper, chopped (just don't use a green one)
1 cup of chopped carrots
1 C heavy cream
fresh cilantro bunch, chopped
chili pepper, minced*
salt and pepper to taste

Saute onion, garlic, and ginger in butter over medium heat until they start to sweat. Add Garam Masala spice and heat through. Add chili pepper, sugar, salt, and cayenne. Add bell pepper and carrots and saute for a few minutes. Add 8 cups of chicken broth and bring to a boil. Add lentils and cook for 15-20 minutes until lentils are soft and the flavors have melded. Add cream, cilantro (don't skimp here) and salt and pepper to taste. Enjoy!!!

*If you don't like a lot of heat (get out the kitchen), just do one or the other and not both cayenne and a chili pepper.

Sweet Potato Fries

These fries are tasty and healthy! Best of both worlds.


2 sweet potatoes
2 T olive oil
1 t salt
1 t ground pepper
1 t Lawry's seasoning salt
1/2 t ground red pepper

Preheat oven to 400 degrees.

Wash the sweet potatoes then cut them into matchsticks (skins and all). Put all the ingredients into a large ziplock bag and shake until the sweet potato fries are well coated. Spray a cookie sheet with cooking oil so the fries don't stick. Spread fries evenly and bake for 30 minutes then flip over with a spatula and cook for 30 more minutes. Fries should be soft on the inside and crispy on the outside. Can eat plain or dip in ketchup, ranch, or honey mustard sauce.

Black Bean Soup

Easy and tasty, makes great leftovers!

2 T oil
1 T butter
1 small onion, diced
2 carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
1 t red pepper flake
2 26 oz cans black beans
6 C water or broth
cilantro
salt and pepper

Cook vegetables in oil until browned, add garlic, red pepper, and salt, cook 2 min more. Add black beans and water or broth, bring to a boil then reduce heat and simmer 20 min. Add a small handful of chopped cilantro. Garnish with sour cream and/or avocado.

Spinach Salad and Split Pea Soup

Split Pea Soup

This is by far the best split pea soup I have had. It has a rich flavor and the fresh peas and lemon make it bright and fresh.

1 C split peas, rinsed and soaked for 1 to 2 hrs
2 T olive oil
1 T butter
1 large onion, diced
2 carrots, diced
1 large celery rib, diced
1 t dried rosemary, chopped
1 t dried parsley
1 bay leaves
2 cloves garlic, minced
salt and pepper
1/2 t smoked paprika
2 C frozen peas
1 C half and half
zest and juice of 1 lemon

Cook vegetables and seasoning (except salt) in oil for 15 min or until browned, add garlic, salt and paprika and cook a few min more. Add the split peas and 6 cups water, stirring freqeuntly until water comes to a boil. Reduce heat and simmmer, covered, until peas have broken down, about an hour. Add the frozen peas and cook 2 mon more. Blend in batched until desired consistency, then add half and half and lemon, and more salt and pepper to taste.


Spinach Salad
Healthy and Delicious!

5-6 cups raw spinach, rinsed and dried
2 hard boiled eggs, chopped
1/2 small red onion, chopped
2-3 oz shredded swiss cheese
1 small can mandarin oranges, drained

Dressing:

1/4 C vegetable oil
2 T red wine vinager
1 t poppy seeds
splenda to taste
salt and pepper

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

• 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
• olive oil
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, spinach, or other dark greens, washed and spun dry
• 1/2 cup walnuts halves, toasted (I used some caramelized walnuts, they were delicious)
  
• 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

*This recipe is from the Food Network. My friend brought it to a play date the other day and I loved it. I finally made it for myself tonight. It is so good!!!

Blueberry Smoothie

I love this smoothie, it's so easy and good, a perfect breakfast. If I have a banana on hand I throw that in as well.

3/4 cup frozen blueberries
1 cup light soy milk,(or skim)
1/2 scoop vanilla protein powder
1 4 oz. container non-fat light activia yogurt
2 T ground flax
1/4 c firm tofu

Salmon

This is an easy salmon recipe, it's simple and it always turns out great. I served it with sauted cabbage and home-frys.

salmon fillets
salt
pepper
garlic powder
lemon juice
olive oil

Sprinkle each salmon fillet with seasonings, and drizzle with lemon juice. Heat a frying pan to med high heat and add 2-3 T oil. Cook about 3 min per side, not turning more than once. Enjoy!

Veggie Wrap

This is so delicious! It doesn't need cheese or sour cream, it is full of flavor and very satisfying. Use all fresh vegetables for best results. (can use whichever veggies you'd like, these ones are my favorites)

Veggie Wrap

sugar snap peas
red bell pepper
avocado
mushrooms
fresh cilantro
onion
garlic
spinach
tomato
whole wheat tortilla
olive oil
salsa

Heat a tablespoon of olive oil over medium heat, add a teaspoon of minced garlic and half a small onion, diced. Heat the mixture through and add a diced tomato, half of a chopped red bell pepper, 6-7 mushrooms, two handfuls of spinach, and 4-5 chopped sugar snap peas. Heat for a couple minutes, stirring. Add chopped cilantro for garnish. Heat the tortilla in the microwave then spoon the mixture onto it. Add some chopped avocado and salsa and enjoy!

Peanut Butter Oatmeal Bars

Remember those peanut butter bars you used to get in the High School cafeteria? Remember how delicious they were?? I set out to find the perfect recipe for these delectable morsels and struck gold with this one. I made some small changes to it to make it healthier and I don't feel like those changes compromised the taste at all.

Peanut Butter Oatmeal Bars

1/2 C. butter, softened (original recipe calls for 3/4 C.)
1/2 C. brown sugar
1/3 C. agave (original recipe calls for 1/2 sugar, if you don't have agave just use sugar)
1 large egg
2 t. vanilla
3/4 C. Adams Natural Peanut Butter
1 t. baking soda
1/2 t. salt
1 C. whole wheat flour (I always substitute whole wheat flour for white flour)
1 1/2 C. oats
1 C. milk chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13 inch glass pan. Beat butter and sugars until creamy, add egg, vanilla, and peanut butter and beat until light and fluffy. Add dry ingredients and mix until combined. Press mixture evenly into pan and bake 15-18 minutes. (note: it will be under baked when you pull it out) While still warm, evenly distribute the chocolate chips onto the vars. When melted spread into a thin layer and enjoy!

Green Smoothie

There are many different green smothie ideas out there, this is the one I whipped up this morning. I love experimenting with smoothies. This is a great way to get some raw spinach into your diet, which is full of anti-oxidants, vitamins A, C, and E, as well as folic acid, calcium, and beta carotene. The banana and yogurt make this smoothie delightfully sweet, and the tofu adds protein keeping you satisfied. I always add ground flax seed to my smoothies for the healthy omega oils and the added fiber. Try it, you will be suprised at how good it tastes!

Green Smoothie

2 cups tightly packed raw spinach
1/2 small banana
4 oz container non-fat light activia yogurt ( i love vanilla )
1/4 cup firm tofu
2 T ground flax seed
1/2 cup water

Nutrition facts:
274 calories
17 g protein
6 g carbs
10 g fiber