Chicken Fajita's

Quick, easy and delicious!!  One of the secrets is baking your chicken.  Sprinkle a lined baking sheet with chili powder and garlic powder.  Lay your chicken slices on the pan and sprinkle again with garlic and chili powder.  Bake at 350 for 30 - 40 min.  Enough time to cook your veggies and your chicken should still be juicy!

While your chicken is baking start heating your oil and butter on the stove top.  Add chopped onions till brown.

 Add your squash and red peppers and any other veggies you might want and saute till tender.  To add a little sauce I add a tablespoon of honey, garlic powder and a pinch of salt.

We usually eat this just chicken and veggies and sometimes lettuce and beans because it takes so much time to make tortillas. But for those of you who can't have fajitas without the tortilla I will be posting my tortilla recipe soon so watch for it. If you just don't have the time you can use Food For Life tortillas also but they seem kind of chewy to me.  Enjoy!

Chicken Fingers

Life here has gotten so busy so I needed to find some quick and simple dinners.  Well I stumbled upon a great site that could make some of your lives easier.  It is Onceamonthmom.com  She plans your monthly meals so you can cook on long day then have freezer meals all month long.  She has a gluten and dairy free recipe list.  I have loved some of her recipes and today I am going to share one. (you will be seeing recipes from her on here quite a bit during the crazy holidays cause I simply don't have time myself!)  I changed her corn flakes to frosted flakes because that is what I could find.

Chicken Fingers

1 Box of gluten free frosted flakes
1/2 cup frozen Orange Juice
1 1/2 lb boneless skinless chicken breast, cut into strips

4 chopped garlic cloves

2 large eggs

2/3 cup shredded unsweetened coconut

2 tb sugar

1 tsp molasses ( or substitute the sugar for brown sugar)

1 tb olive oil

2 tb butter

I love the EnviroKids Organic brand.  Not to expensive and limited ingredients.  You can get it at HEB

It a ziploc bag add the orange juice and garlic. After you cut your chicken into the size of strips you want, add them to the bag.  Let this marinate for at least 2 hours.  I usually do this the night before so it has all night and the next day to absorb the yummy orange flavor!  Then in a small dish you want to beat your eggs.  On another plate add your frosted flakes, coconut, olive oil, butter and sugars.  Crunch up and mix well.

Pull your chicken from the orange juice mixture, dip it in the eggs, then cover it with the frosted flake mixture.  Lay them flat and bake at 400 for about 12 minutes.

These were awsome!!  My husband and kids loved them.  What I thought would be two meals, turned out to be one. 

Broccoli Chicken Pesto

This is a pasta the is full of Veggies and your kids won't know.  You could have fun with this and use it for St. Patrick's day!

2 boneless skinless chicken breasts

1 Small can of Tomato sauce

2 heads of Broccoli

2 Red Bell peppers

Handful of fresh Basil

6 garlic Cloves

Tinkyada Pasta  

Start your pasta by following the directions on the package.  Unlike most GF Pastas, this one doesn't get mushy easily so don't me stingy on the water and boiling. 

Steam your broccoli heads until they are falling apart.  You want them very soft so they are easy to blend up.  

 While the broccoli is steaming dice up two chicken breasts.  You want them bite size peices.

 

Then brown them in a pan until cooked through.

Dice up your Basil and garlic

 

You are then going to put your tomato sauce, blended broccoli, basil and garlic all in a pot.  Heat it all together to blend the flavors.  You  can add salt to taste at this point.  

 

Once it is well heated add in your chicken.  Mix it all with your pasta and your kids are getting fun green pasta sauce!

 It might not look gourmet but have fun with it!!

Cilantro Chicken and Rice

I really wanted something with a cilantro sauce and lots of it.  So I dove into the fridge to figure out what I had.  I decided to create this meal that was quick and delicious!  I started with rice but added a handful of diced cilantro to add a little extra flavor to the rice.  I let it cook while I made the chicken topping. 

I pulled out two frozen chicken breasts and threw them in a sink full of warm water.  This defrosts them pretty quick without cooking the outer layer.  I also like them a little frozen when I cut them up because it seems to make the cutting go quicker.  I heated about a tsp of olive oil in a pan and cooked the chicken with the rest of the cilantro.

When the chicken was no longer pink but not yet browned I started to add the rest of the veggies.  I put in 

1 whole onion, chopped

2 tbs of butter

 

1 red pepper

1 green pepper

2 tbs of Balsalmic Vinegar

2 tbs of Honey

1 small bag of frozen broccoli crowns

I cooked on medium heat until broccoli was warm.  I then added 2 avocados, chunked and salted to taste..

I served this over the cilantro rice and yummy!

I had some left over mashed Yams that I served as a side dish .

My kids both had tow helpings and we didn't have left overs.  It was great.  Try it and let me know if you have any other suggestions to throw in there.