Now doesn’t that look scrumptious?! This is an easy and healthy chicken fajita recipe that can be altered so many ways. You can throw in a tortilla, add rice and beans, top with all the fixin’s, the options are limitless!
ONLY 5 INGREDIENTS!
- Chicken Breasts or Thighs (I prefer breasts but only had thighs this time – no biggie)
- One Pepper (I used green, but any will do)
- Yellow Onion (I actually used 1/2 of one)
- Shredded Cheese
- Taco Seasoning
- Put the chicken in a single layer at the bottom of a baking dish
- Sprinkle the taco seasoning over the chicken
- Layer the onions and bell peppers on top of the chicken
- Drizzle a little olive oil over the onions and peppers
- Sprinkle cheese on top
- Bake at 375 degrees for 45 minutes (or until the chicken is cooked)
It’s that easy! I added my mixture to a flour tortilla and added some salsa and sour cream on top. SO GOOD. And like I said, you really can add/do anything with this base recipe.
This is a great weeknight meal when you don’t really feel like cooking. Few ingredients, easy to throw together, and cooks quickly. Sounds like a perfect combo to me!
Here’s what I used:
- Buffalo chicken sausage
- Brussels Sprouts
- Little Baby Potatoes
- First I boiled the potatoes for about 20 mins
- Half the sprouts and sprinkle with olive oil and whatever seasonings (salt, pepper, garlic/onion powder)
- Chop up the chicken sausage
- Once the potatoes are tender, smash them and cover with a little butter and minced garlic
- Cook for about 20 mins in a 375 degree oven
And there you have it; So simple yet so delicious.
Hello Monday! I don’t know about everyone else but my days are morphing into each other. As this quarantine life continues, it’s hard not to eat everything in fridge. I also probably haven’t ate a vegetable in 3 weeks, lol. So now that this has become our new normal (for now), I’m going to make a conscious effort for better food choices.
Today I’m bringing to you a super simple cold pasta salad recipe that can basically be made however you want and with whatever you got in the fridge.
Here’s what I used:
- Whole Wheat Penne
- Yellow Bell Pepper
- Cherry Tomatoes
- Roasted Red Peppers
- Mozzarella Cheese
- Light Italian Dressing
- Cook pasta according to package
- Chop veggies while the pasta is cooking
- When ready, drain pasta and let it cool completely
- Once the pasta is cooled off, combine everything (including the cheese, which I also cut into pieces)
- Add the dressing to the pasta mixture – I didn’t measure a thing, I just eye-balled
Now doesn’t that look scrumptious?! I like to have this on hand for an easy snack or lunch. And like I said, what’s great about this is that you can throw anything in there and my guess it will taste just as good. You could also add in a protein (like chicken) if you wanted too.
Have a great week!
And just like that…it’s Monday again. I hope everyone had a nice relaxing weekend! The weather here in NC was beautiful so David and I took advantage. We went for a nice long walk around the neighborhood and I managed to get a wicked sunburn. Sometimes I forget how quickly and easily I burn! It was also nice to cook at home (David made a delicious meatloaf) and just lay low.
Yesterday I managed to whip up these burrito bowls for the week. I like to have either lunch or dinner prepped for the week that way it’s one less thing to worry about. This is a super easy recipe and came together really quickly.
Here’s what you’ll need:
- Brown Rice
- 1 lb ground beef
- Yellow Onion
- Red Enchilada Sauce
- Black Beans
- Sour Cream (topping)
- Fiesta Shredded Cheese (topping)
- Cut the onion and throw them in the hot pan with a little olive oil
- Add the ground beef and cook until brown
- Add spices of your choice (I used salt, pepper, onion powder, garlic powder, chili powder)
- Start cooking the brown rice (I used the pre-cooked, boil in a bag, 10 min kind to make it super easy)
- Add the jar of enchilada sauce, black beans, and corn to the beef and let that simmer for a bit
Once everything is done, then combine the rice and beef mixture into your containers. Remember, let it cool before putting them into the fridge. When ready to eat, heat up in the microwave and add some cheese and sour cream. You could also add some lettuce if you had that too.
Now let’s tackle this Monday and have a great week y’all!
Happy Hump Day y’all! Hope everyone’s week is going well and smoothly. There is still so much stress and anxiety in the world right now, that it’s hard to focus on anything else. For me, watching the news is not healthy at this point so I decided to take a step back from that. And let’s face it, whenever there’s an update or breaking news it’s all over Twitter and Instagram anyway. With that being said, I hope everyone remains safe and continues to brave the storm.
Today I’m sharing a quick and easy slow-cooker recipe; french onion chicken with potatoes and greenbeans. Not only is this super easy but also super yummy. Throw this together in the afternoon and 4 hours later you have dinner made!
Here’s what you need:
- 2 lbs of chicken breast or thighs (I’ve used both and either works! With the grocery stores all outta whack, I was only able to find thighs this time)
- Gold potatoes – cut in quarters (I ended up only using 2)
- Fresh Cut Greenbeans – I’m sure you could use canned, but I just happen to like the taste of fresh ones better
- French Onion Dip seasoning mix packet
- Place the chicken on the bottom of crockpot
- Cut potatoes (in quarters) and toss them in there
- Throw the greenbeans right on top
- Sprinkle the seasoning all over
Note – YOU DO NOT NEED ANY LIQUID! Between the water from the potatoes and juices from the chicken, you’ll be fine. I had no issues with the chicken getting dry. It was actually perfect.
4 hours later, you’re done! This dish is extremely delicious and great for a busy weeknight.
This has become a regular in my kitchen. I’ve actually used ranch seasoning as well and that was scrumptious too.
Hi there! I have another easy recipe/meal prep idea for this week!
Mandarin Orange Chicken with brown rice and green beans.
This literally took me 30 mins to throw all this together and I ended up with five portions. This is great for either lunch or dinner, which ever you prefer. I decided with this meal because I already had all of this in my pantry/fridge, so I didn’t even need to hit the grocery store.
Here’s what I used:
- Trader Joe’s Mandarin Orange Chicken (frozen package)
- Brown Rice (Ready to boil)
- Trader Joe’s French Cut Green Beans (frozen)
- Cook the chicken according to the package – about 20 mins in the oven
- Cook the brown rice – bring 4 cups of water to a boil (for 2 bags) and simmer for about 10 mins
- Saute the green beans to your liking – I also added some salt, pepper, onion powder, and garlic powder
That’s it! 3 easy steps!
One of my new year’s “resolutions” was to start meal prepping. I find I make healthier food decisions when things are made and ready to go. Having a full fridge is crucial when trying to be mindful with your eating. There’s less temptation and better yet, REASON, to not grab the not-so-healthy foods.
With that being said, I threw together this easy chicken/pasta dish for a quick option for either lunch or dinner this week. Here’s how it went down…
Roasted Red Pepper Chicken Pasta
- Bow tie pasta
- Chicken Breasts (I used 2)
- Cherry Tomatoes
- String Beans (I used fresh french cut)
- Roasted Red Peppers
- Roasted Red Pepper Italian dressing
- Bake the chicken at 350 degrees for 25-30 mins
- Saute the string beans with olive oil and add in whatever seasonings you like – I used salt, pepper, onion powder, garlic powder, and Italian seasoning. Also add some cherry tomatoes (I’m not a HUGE fan, so I didn’t use a heck of a whole lot), but of course you can have as much as you want
- Boil some water and throw that pasta in there
- Once the chicken is done, cut that up and throw it in with the green beans and tomatoes
- After the pasta is done and drained, you can also add that in the same pot as the green beans
- Mix it all up and then divide into containers – I ended up with 4
- Let the pasta cool off before putting it into the fridge
- When you grab the portion for the day, throw some roasted peppers on there and some dressing
- Can be eaten hot or cold
Easy right? Such a simple dish to prepare ahead of time and will still be delicious the day of. Have a great week!