Guiltless Fajita Chicken

I created this recipe especially for my diet. So for all of you who asked me to share some of my healthier recipes, this one is for you.

I had an idea to make naked fajitas. The more I thought about it the more my idea changed. I decided on grilling the chicken and topping it with sauteed peppers and onions. For good measure I topped it with a little pepper jack cheese!

It was awesome! It really ended up tasting like a fajita, but with no guilt!

Ingredients:
2 boneless skinless chicken breasts, sliced through to make 4 smaller cutlets
1 red pepper, sliced into strips
1 medium onion, sliced into strips
4 slices low fat cheese, I used pepper jack
I can't believe it's not butter spray,(or butter if calories aren't an issue)
Salt/Pepper

Directions:
Slice your chicken breasts to make 4 smaller cutlets. They are easier to grill and a better portion size. Sprinkle with salt and pepper and set aside. In a large skillet spray a few sprays of I can't believe it's not butter or melt a tablespoon of butter. Add in peppers and onions and cook on medium until they begin to soften.

In the meantime cook your chicken breasts. I grilled mine on an indoor grill pan, but you could also bake them. When you chicken is cooked you will top each piece with the peppers and onions. Top each chicken breast with a slice of cheese and broil until cheese is melted.

Serves: 4

Taco Meat

I have always been a taco seasoning girl. I was sheltered. I had no idea there was another way. I thought everyone used taco mixes. I even liked them...that is, until I found the other way.

When I discovered this unknown world, I began to make strides in a better direction. I began to brown my meat and just add different spices. Voila, taco meat!

I was in search of a way to freeze the taco meat without it being dry when I thawed it out. So, I found this recipe and tried it on one of my freezer cooking days.

It is great! The taco meat isn't runny (you know...when it gets the shell a little soggy?) but it isn't the least bit dry. The tomato sauce helps a lot. It is packed full of flavor and as far as I am concerned, it is a keeper! I cook up a large batch and keep it in the freezer. I just thaw it out and heat it up in the microwave. It really can't get any easier than that!


Taco Meat

3 lbs ground beef
1 onion, finely chopped
6 oz. can tomato sauce
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 teaspoon salt
ground pepper, to taste

Brown the ground beef with the chopped onion. Drain and Rinse. Return to the pan.

Add tomato sauce and spices to the ground beef and let simmer over low heat for ten minutes.

Divide meat into meal sized portions and place in freezer bags. Freeze.

Recipe Credit: $5 Dinners

This post is linked WFMW at www.wearethatfamily.com

Chicken Chimichangas

If you are in search of a great meal to have stored away in the freezer, look no further!

I have so many freezer meal favorites, that it is sometimes hard to narrow down the list. These are probably my favorite of all, and the reason is two fold.

First, they are easy enough for children to assemble... and taste wonderful...and really I am a sucker for all food that is Mexican.

Second, they are perfect for those days when you forgot to defrost what you planned to make. You don't have to resort to eating out, just throw these in the oven frozen. By the way, please tell me I am not the only one who forgets to defrost...sometimes...or quite frequently.


1 lb. cooked chicken breast, chopped
1 jar salsa (16 oz.)
1 can refried beans (16 oz.)
1 envelope taco seasoning mix
2 cups monterey jack cheese
10 flour tortillas

In a large skillet combine the chicken, salsa, refried beans, and taco seasoning mix. Cook and stir over medium heat until heated through.

In another skillet heat tortillas (1 at a time) for about 30 seconds per side so they roll up without breaking.

Remove tortilla from skillet and 1/3 cup chicken mixture on each tortilla near one side.

Top with cheese and roll up. Wrap individually in foil.

Bake at 350 degrees for 25 minutes. Unwrap and bake for 5 minutes longer.

*If frozen bake wrapped in foil for 40 minutes. Unwrap and bake 10 minutes longer.

*You could also fry them in oil for the traditional crispy chimichanga!

This post is linked to TMTT at Blessed With Grace

Mexican Lasagna

I will start by saying that I just love Mexican food. I mean, I.LOVE.IT!!!! We used to go out for mexican EVERY week! When my mom told me about this recipe...I knew I had to try it. It is a Rachael Ray recipe, so it is another quick one for all you busy cooks. It seemed to be kind of "gourmet" to be made in 30 minutes. It was quite a bit quicker than regular lasagna!

One thing that I really liked about this recipe is that it is extremely versatile. I created my own version of the recipe, and next time will do it differently. It is a basic recipe that can be tweaked just to your family's liking. Next time I am going for spicier! You could use shredded chicken in stead of beef, refried beans instead of black...you get the point!

Here is my version

3 tablespoon extra virgin olive oil

1 pound ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 yellow onion, chopped

1 (15 oz. can0 black beans, drained

1 cup medium taco sauce or stewed tomatoes

1 small can diced green chilies

1 cup frozen corn

salt

flour tortillas (1 package)

2 1/2 cups shredded taco cheese
sour cream, for topping

Preheat oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 tablespoons of olive oil. Add ground beef and season with chili powder, cumin, and onion. Brown the meat, and drain the grease. Add the green chilies, tomatoes or taco sauce, beans, and corn. Heat the mixture through, about 2-3 minutes.

Coat an 8x8 pan with the remaining olive oil. Cut the tortillas into halves or quarters to make them easy to layer. Build lasagna in layers of meat and bean mixture, then tortillas, then cheese. Repeat meat, tortillas, and cheese again. Bake 12-15 minutes until cheese is brown and bubbly. Serve with sour cream!

Recipe source:

www.foodnetwork.com Rachael Ray

This post is linked to URS at www.lifeasmom.com