Baked Chicken Fajitas

I looooove fajitas, and decided to try baking them after seeing this recipe on pinterest. It was so quick, easy, and delicious!

1 pound boneless, skinless chicken breasts, cut into strips

1 (15 oz) can diced tomatoes (drain the juice out)

1 (4 oz) can diced green chilies

1 large bell pepper, seeded and sliced

2 T vegetable oil

2 t. chili powder

2 t. cumin

1/2 t. garlic powder

1/2 t. dried oregano

salt & pepper

12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, and peppers in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.

Bake uncovered for 25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas, sour cream, and shredded cheddar and enjoy!!

Skinny Green Smoothie

I've been trying a few variations of green smoothies. This one from skinnytaste definitely has more of a milkshake taste to it. It was pretty good, however I think I like this one a little bit better.

Ingredients:

• 1 ripe Banana, peeled
• 2 cups baby spinach
• 1 tbsp All Natural Peanut Butter
• 3/4 cup Vanilla Almond Milk
• 1/2 cup plain fat-free Greek yogurt (I used Chobani)

Directions:

Place all the ingredients into the blender, add ice (optional) and blend until smooth.

Broccoli Cheddar Soup

This was the first time I attempted homemade broccoli cheddar soup....it was delish!

Recipe from here.

Ingredients:

• 6 tbsp butter, divided
• 1 cup carrot, chopped or shredded
• 4 cups small broccoli florets
• 3 cups low-sodium chicken or vegetable broth
• ½ tsp onion salt (I omitted, didn't have this)
• ½ tsp garlic powder
• 4 tbsp flour
• 2 cups milk (any kind, I used Organic 1%)
• 2 cups shredded sharp cheddar cheese (do not use pre-shredded)
• Salt and freshly ground black pepper

Instructions:

1. In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the carrots to the pan and sauté until tender, about 5 minutes. Stir in the broth, onion salt and garlic powder. Bring the mixture to a boil, add the broccoli, then reduce the heat to a simmer.
2. Meanwhile, in a medium saucepan, melt the remaining butter. Add the flour and cook for 1-2 minutes until lightly golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, remove the saucepan from the heat and whisk in the cheese until completely melted. Slowly pour the cheese sauce into the soup pot and stir to combine the mixtures. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smoother texture. I garnished with croutons.

Spicy Cashew Chicken

I am always trying out different stir-fry recipes, but I think I have found my go-to recipe! This looked so pretty, was super delicious, and very healthy!

Recipe from here.

Ingredients:

• 1 tbs vegetable oil
• 1 tbs toasted sesame oil
• 1 1/2 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 medium red pepper, thinly sliced
• 1/2 medium yellow pepper, thinly sliced
• 3 cups broccoli florets, cut to about 1 to 1 1/2 inch thick pieces
• 1/2 cup unsalted cashews, crush into small pieces
• 2 tbsp soy sauce
• 1/3 cup water
• 1 tbsp cornstarch
• 1/2 tsp red pepper flakes

Preparation:

Stir fries are all about quick cooking. Make sure all of your ingredients are diced, minced, measured, and on standby for things to go smoothly.

Mix the vegetable oil and sesame oil in a small bowl.

Heat 1 tbs of the oil mix in a wok or large skillet over medium-high heat, until shimmering. Add chicken and cook, stirring frequently, until no longer pink, 3 to 5 minutes. Remove and let sit in a bowl.

In same wok or skillet over medium-high heat, add the remaining oil, and when hot, add garlic and ginger. Cook, stirring frequently, for 1 minute. Add pepper slices and broccoli and continue to cook until vegetables are tender yet maintain some crunch, about 5 minutes. Keep everyone moving around the wok by stirring constantly. Add cashews and cook 1 minute more. Throw chicken back into the party and stir.

While everyone is cooking in the wok, whisk together soy sauce, water, cornstarch, and red pepper flakes. When everything is cooked through, add to the wok and mix well. Sauce will thicken quickly.

Serve right away with some whole grain rice.

Green Smoothie

I've been bookmarking a few green smoothies I have been wanting to try lately. Here's the first one I tried and it's pretty delicious! This has been my favorite so far!

Recipe from here.

• 1-2 bananas
• 1/2 cup frozen peaches
• 1/2 cup frozen mango
• a couple handfuls of spinach
• water
• ice (if desired)

Add enough water to blend and enjoy, that’s it!

Chicken Rollatini with Spinach alla Parmigiana

Recipe from here.

• 6 thin chicken cutlets
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil non-stick spray
• 1 cup your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Slow Cooker Balsamic Chicken

Recipe from here.

Ingredients

• 4 boneless, skinless, chicken breasts
• 2 14.5 oz can fire-roasted diced tomatoes
• 4 garlic cloves
• 1/2 cup balsamic vinegar
• 1 tbsp. olive oil
• 1 tsp each: dried oregano,basil, and rosemary
• 1/2 tsp thyme
• ground black pepper and salt to taste

Directions

1. Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
2. Cook on high 4 -5 hours, serve over angel hair pasta.

Quick Chicken Divan

Photo & Recipe from Prevention Magazine

I was way too tired last night to take my own photo, but this was really yummy!

I altered the recipe a little...and it was delish!

Ingredients:

8 oz. pasta, your choice. I used a whole grain spiral.

1 lb. broccoli, cut up

1 tbsp. butter

2 tsp. dried basil

1 tsp. chopped garlic

4 1/2 tsp. flour

1 cup reduced sodium chicken broth

2/3 cup low fat milk

3/4 tsp. salt

1 small rotisserie chicken, meat pulled off the bone

1/2 cup grated parm/romano cheese

Directions:

1. Boil pasta. Add broccoli during last 5 minutes. Darin.

2. Melt butter with basil and garlic in pasta pot and stir in flour. When light brown, whisk in broth, milk, and salt. Bring to a boil.

3. Toss with chicken, pasta/broccoli, and cheese. Season to taste with salt and pepper.

Crock Pot Chicken Taco Chili

Recipe from here and here.

1 14.5-oz can black beans
1 14.5-oz can kidney beans
1 14.5-oz can tomato sauce

2 14.5-oz cans diced tomatoes w/chilies

10 oz package frozen sweet corn kernels

1 packet taco seasoning

1 tbsp cumin
1 tbsp chili powder
(3) boneless skinless chicken breasts
chili peppers, chopped (optional)

Combine beans, chili peppers, corn, tomato sauce, diced tomatoes, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with cheese & sour cream!

Healthy Baked Chicken Nuggets

These are DELISH!!!!

Recipe from here.

(2 - 3 large) skinless boneless chicken breasts, cut into even bit sized pieces

salt and pepper to taste

2 tsp olive oil

6 tbsp whole wheat Italian seasoned breadcrumbs

2 tbsp panko

2 tbsp grated parmesan cheese

olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 10 minutes. Turn over then cook another 10 minutes or until cooked though.