Blue Ribbon Chicken

Blue Ribbon Chicken

Blue Ribbon Chicken

This recipe is my super-basic take on the ever-so-delicous Chicken Cordon Bleu, which is typically breaded and fried.  I am trying to lighten up recipes and cut down on bad fats and carbs, so I got creative and simply increased the flavors and baked it!  You will fall in love with this recipe not only because it hits all the flavor notes: creamy, salty, and tangy; but also it does not take long to prep in the kitchen, as the ingredient list is short and sweet!  I lighten up the normally breaded chicken and throw in a flavor boost by substituting Dijon Mustard for the panko or breadcrumbs.  This adds a zippy coating to the outside of the chicken that is absolutely divine.  I also use Smoked Ham instead of regular to increase the flavor depth.  I considered using proscuitto instead of ham, but didn’t want to overpower the chicken with the saltiness of the proscuitto since I was using Swiss and Brie cheese.  This recipe should be easy to change up by trying a different type of meat and experimenting with various cheeses.  I knew I wanted to use the Swiss, because it pairs so well with Dijon, and I just happened to have some leftover brie I needed to use up, so I thought, Why the heck not?!?!  And the results were FANTASTIC!

I thought the most difficult part of this recipe was going to be butterflying the chicken.  I was pleasantly surprised when it turned out not to be as messy and disastrous as I had imagined.  The most important part when butterflying is to be sure you are using a nice, clean dry chicken breast and you have a well sharpened knife.  A good knife will slice through the chicken easily, and not tear or rip the meat apart.  So, just take your time and be careful and I’m sure you will be just as successful as I was!  Now I can’t wait to butterfly more chicken and stuff it with all types of different ingrendients and bake it!  Perfect for a Healthy Dinner!

Tomato, Basil, Mozzarella

Roasted Red Pepper & Goat Cheese

Spinach, Garlic & Feta

Artichoke, Sundried Tomato & Olive

Pepperocini, Salami & Provolone

All of these options sound like they need to be taste tested… But I digress…….those will have to be tried at a later date.  Now, back to my Blue Ribbon Chicken.

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Yummmmmm, looks amazing, doesn’t it???  Ok, here’s how you make it!

First you grab these basic ingredients out of your fridge:

Smoked Ham, Sliced Brie, Sliced Swiss, Dijon Mustard and Black Pepper

 

Pretty Simple,  just as I promised!  Next, make sure your chicken breasts are clean and dry and give them a quick butterfly then season the inside with Salt and Fresh Ground Pepper.

 

Butterflied Chicken Breasts with Ingredients Ready!

EATDRINKBE TIP:

How To Butterfly a Chicken Breast

Place your chicken breast on a cutting board and (with your hand flat on top of it) use a sharp knife to slice halfway into one side of the breast….starting at the thicker end and ending at the thin point. Be very careful not to cut all the way through to the other side! Then open the breast up so that it resembles a butterfly.  And voilà, a perfectly gorgeous butterflied chicken breast.  You can also pound it out a little bit now between wax paper to allow the chicken to cook evenly.

Layer the Ingredients inside the butterflied chicken breast.

Now, the chicken breasts are butterflied, opened and seasoned.  Next you start to layer.  First put a small dollop of Dijon Mustard on each breast.  Then layer a Slice of Swiss Cheese, 2 Slices of Smoked Ham and 2 Slices of Brie Cheese.

Coat the Chicken Breast Dijon Mustard and Fresh Ground Black Pepper

 

Lastly, close up the now stuffed chicken and coat the outside in Dijon Mustard and Fresh Ground Black Pepper.  You can use a bamboo toothpick to help keep the fillings in, but I was OK with some of it leaking out to help create a “sauce” so I actually skipped this step.  Depending on the ingredients,  you might need to use one to help with the seal.  Just be sure to SOAK WOODEN TOOTHPICKS IN WATER for 15 minutes before you use them so they won’t burn in the oven!

 

This isn’t a gorgeous picture, but here it is, fresh out of the oven. You can see the gorgeous juices  it made and allowed the chicken to stay nice and moist.

 

Bake 385º for 25-30 minutes or until chicken is done (the juices run clear or 160º) and the cheese is all melty and bubbly.  Serve with any green veggie!  I made  Roasted Brussel Sprouts, Mushrooms and Peppers with a little EVOO, Garlic Salt and Fresh Ground Pepper.

 

Blue Ribbon Chicken

 

Seriously, it doesn’t get much easier or tastier than this!  I hope you try it and fall in love.  This one with definitely be making its rounds in my weekly recipe rotation.  You can even make and stuff the chicken ahead of time and just pop it in the oven when you are ready!

INGREDIENTS

Heat Oven to 385º.  Spray Casserole Dish or Pyrex  with nonstick spray.  Butterfly Chicken Breasts and season with salt and pepper.  Dollop a teaspoon of Dijon Mustard on each opened breast and smear.  Layer Swiss, Ham and Brie into butterflied chicken.  Close Chicken tightly keeping all ingredients inside and seal with a few toothpicks, if using.  Season outside of stuffed chicken with fresh pepper & salt.   Then coat entire outside of each chicken breast with 1 teaspoon of dijon mustard.  Put in preheated oven and bake for 25-30 minutes or until the chicken is done!

 

The salty, smokey, creamy chicken is just oozing with flavor.

And here is a quick pic of my side!

Before Roasting:

Brussel Sprouts, Mushrooms and Peppers heading to the oven to roast!

 

After:

We like a little bit of char on our Roasted Veggies!

 

And, I forgot I added a few torn pieces of leftover bacon that we had cooked that morning for breakfast.  I added it to the veggies the last 3-5 minutes of cooking.  The bacon was already cooked, so I just wanted to warm it up and let some of the grease get in those veggies for another pop of flavor!

 

ENJOY!!!!

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Cheeseburger Soup

Cheeseburger Soup

Yes, you read that right…..I said CHEESEBURGER SOUP.

And, it is so scrumptious, filling and tasty that you are going to find it becomes a regular in your meal plan rotation.  My husband devoured it and BOTH kids came back for seconds….and the only soup they will eat is the Clear Broth at the Hibachi Style Restaurants and Chili (if you count that!). So, take my advice, and give this one a try… you will NOT be disappointed!  The soup literally tastes like a hot, juicy, delicious cheeseburger.  Although it does not photograph well, please do not doubt the tastiness!  My entire family will vouch for it!  Enjoy!

Cheeseburger Soup

INGREDIENTS:

In large soup pot, brown beef with salt, pepper and spices.  Add Onion and Celery and sauté 3 minutes.  Add Carrot and Garlic.  Cook 2 minutes or until Garlic is fragrant.  Add Tomato Paste and let cook out.  Add Mustard and Ketchup.  Mix to Combine.  Add knob of butter and sprinkle flour over mixture.  Stir to combine flour and cook for 3 minutes until flour is incorporated.  Gradually add Beer to thicken mixture.  Add Beef stock and bring to a simmer.  Add Hashbrowns and simmer until soup thickens.  Lower heat and add the Cheese in slowly, by the handful, until melted into the soup.  Slowly pour in Half & Half and stir to combine .  Taste.  Season with Salt, Pepper and Fresh Parsley.  Serve with Crispy Fried Onion Rings, Bacon, Sour Cream, Shredded Cheese, Scallions…..

Enjoy!

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Baked Camembert Wreath

Happy Holidays!!!

Cheers!

The Tree is Trimmed…so it must be time for Prosecco, Pear Nectar, Ginger Liquor and Pomegranate Arils.…a delicious concoction….Try It IMMEDIATELY, you won’t be disappointed!

 CHRISTMAS EVE RUDOLPH PANCAKES

These Rudolph Pancakes for the kids Christmas Eve Breakfast were a hit!!!  And pretty simple to make.  Bacon Antlers, Banana and Blueberry Eyes and a cute Strawberry (or Raspberry) Nose <3

Happy New Year to You and Yours!!!

I don’t know about you, but my Holiday was a whirlwind of crazy, happy, exhausting fun.  We ate too much, we drank too much….but, lucky for you, I was constantly making cocktails, apps, food and desserts….it felt like,  24/7.  On the plus side, now I can share them with you!  First, my most requested recipe: Camembert Holiday Ring.  Not only is it stunningly gorgeous, it is simple to make and beyond delicious……..one of my biggest party hits this season!  I hope y’all enjoy it as much as we did…a few times!!!  Feast your eyes upon this, and imagine the amazing smells……

Baked Camembert Wreath with Rosemary, Garlic, Honey and Pomegranate Arils

I mean, you have absolutely no idea what a hit and a super huge crowd pleaser this is!  Give it a shot.  The prep is super easy, but the rolls take a LONG time to rise.  Make sure you give yourself 3 HOURS to let the frozen rolls rise, or 2 HOURS if the rolls are thawed.

Trust me, it is worth the wait!!!

 

Ingredients

Camembert Cheese in box
Frozen Parkerhouse Style Yeast Rolls
Garlic Slivers
Honey to drizzle over the cheese
Fresh Pomegranate Arils

Organic Rosemary sprigs
Organic Cracked Black Pepper

Maldon Sea Salt

Instructions:
Cover a large baking pan with parchment paper (or use a baking or pizza stone). Place the Camembert IN THE BOX in the center of the baking pan. Arrange frozen dough balls into 2 Circles surrounding the Cheese….be sure to leave about a little space in between the rolls and between the circles.  Remove Cheese and Refrigerate until ready to bake. Thaw Rolls in a warm, draft-free area for a hour. Then, allow rolls to rise (double in size) for another 2 hours.
When the rolls are almost ready, its time to prepare the cheese!  Cut slivers into the cheese and stud with garlic slices. Poke small Rosemary branches into the cheese. Drizzle with honey, EVOO, and Fresh Black Pepper. When the rolls have risen and you are ready to bake, brush rolls gently with melted butter. Place Prepared Camembert into the middle of the wreath of Rolls in the cheese box it came in!  Bake 375° for 13 – 15 minutes or until Camembert is melted and Rolls are golden brown. Using parchment paper, slide wreath off onto serving platter, or go for the rustic look and serve as is!  To Serve: Brush Rolls with Butter (yes, again!!!) and sprinkle with Maldon Sea Salt, Pomegranate Arils, and Fresh Chopped Rosemary and a drizzle of fresh Honey (if desired).  TIP: Let Cool for at least 5 minutes before cutting into the cheese….so it has time to set back up a bit and is not too runny.

 

~ Impress Your Guests, Relax, pour some Prosecco and Enjoy ~

 

I hope you make this and knock it out of the park!  This does serve a bunch of people, so if it is a small dinner party or cocktail party, you can always use half the amount of rolls and cut the baking time a bit.  Don’t be fooled by the little bitty frozen rolls….they really proof and rise and turn into a generous sized yeast roll!

 

Can’t wait to share more with you all!

                Merry Merry & Happy Everything!!!

Kari

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Sun-Dried Tomato Arugula Pesto

Sun-Dried Tomato & Arugula Pesto

SunDried Tomato Arugula Pesto

SunDried Tomato Arugula Pesto

 

Ingredients:

1 8.5 oz Jar Organic Sundried Tomatoes In Olive Oil
2 Cloves Garlic
1 Organic Lemon (zest and juice)
1 – 1 1/2 Cups Arugula
3 Green Onions (stems only)
Pinch Crushed Red Pepper Flakes (Optional)
1/2 tsp Sea Salt
Fresh Ground Pepper

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.  Season with Salt and Pepper.   Add Arugula and blend until roughly chopped (you may have to take the top on once and scrape down the sides and maybe add a touch more arugula). Add Green Onions and mix until chopped. Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine. TASTE FOR FLAVOR AND SEASONINGS!!! Adjust as needed.

 

let me break it down for you!

In a food processor, add Sun Dried Tomatoes in the Olive Oil and Garlic and pulse until roughly chopped.

SunDried Tomatoes & Garlic

SunDried Tomatoes, Garlic, Salt & Pepper

 

Add Arugula.

Gorgeous, Green Peppery Arugula

Gorgeous, Green Peppery Arugula

 

Blend until Roughly Chopped.

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

Always taste for seasoning! Not too much pepper because the arugula is naturally peppery!

 

Add Green Onions and pulse until chopped.

Green Onion Stems or Scallions are perfection

Green Onion Stems or Scallions add the perfect flavor

 

Season with Lemon Zest, Lemon Juice, Crushed Red Pepper, Salt and Pepper. Give the food processor another quick pulse to combine.

Add Seasonings and adjust as needed

Add Seasonings and adjust as needed

 

Now, you have a simple, mouthwatering, Perfect Pesto!

A Killer Flavor Combination

A Killer Flavor Combination

 

 

ENJOY!!!

ENJOY!!!

 

Perfect with Chicken, Pork, Pasta, or as an appetizer...the possibilities are Endless!!!

Perfect with Chicken, Pork, Pasta, or as an appetizer…the possibilities are Endless!!!

 

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Mediterranean Pan-Seared Halibut with Zoodles

This dish is light, simple & flavorful.  A gorgeous take on the flavors from the Mediterranean with a healthy twist…..Zoodles. Or, Zucchini Noodles.  Welcome to a whole new world without pasta. YOU WON’T EVEN MISS THE PASTA!!! I PROMISE!

And the Sauce……

  

 

The SAUCE……..

Mediterranean pan-seared Halibut with zoodles

Ingredients:

Heat Non-Stick Pan to  Med-High.  Season Halibut with Sea Salt and Fresh Groud Pepper. Sear in Coconut Oil about 3 mins per side. Remove from pan and lightly tent with foil.  Using the SAME Hot Pan, add your Garlic and sauté 2 minutes or until fragrant, being careful not to let the garlic burn!  Add in the White Wine, Artichokes, Tomatoes, Olives and Capers.  Bring to a boil, then turn down to med-low.  Simmer for 3 minutes or until sauce is just reduced.  (Taste for seasoning.  Might need to add Fresh Ground Pepper, but not a lot of salt because of the brininess of the olives and capers!)  Add in Zoodles and cook 2 minutes or al dente.  This step will not take long….just long enough to heat the Zoodles through.  Finish with a pat of Butter, a spritz of Lemon, and some fresh Parsley.  Plate Zoodles and Sauce.  Top with Halibut, and a bit more Sauce.  Serve with fresh  torn Basil (and Pine Nuts, if desired).

Eat. Drink. Be

Eat. Drink. Be

All about zoodles

So, a Spiralizer takes……. NOT MUCH PRACTICE AT ALL!!! It is super convenient, simple to use, and pretty easy to clean.  I strongly suggest investing in one asap.  You can also use it for other veggies too….cucumbers, carrots, etc.  It really opens up some RAW and Healthy options for you! The best way I have learned, is to start at the bottom of the Zucchini, and hold the top part were it was attached to the plant.  It seems like less waste that way.  If you are nervous at first, I suggest watching a video online!  You’ll be shocked and amazed how quick and easy it is!  I think that’s what I had to do my first time! #NoShame

Also, I’ve found the easiest method is to lay out a few sheets of Paper Towels and Spiralize right onto the Paper Towel.  This helps absorb any extra moisture from the Zoodles, and its perfect for storage.  I will spriralize a few extra Zucchini because the Zoodles keep beautifully for about 5 days!!!! Simply roll the leftover Zoodles up in the paper towels, place in a ziplock bag, and store in the refrigerator to eat on all week!!!! It doesn’t get any easier than that!!!

 

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BIG NEWS for EATDRINKBE

Hey Everyone! I couldn’t wait to announce that I am now officially able to post my recipes and share on Yummly!!!!  Go check out www.yummly.com if you haven’t already.  It is amazing.  A wonderful resource for new recipe inspiration.  And, you can create a FREE account and save all your favorites in one place!!!

Since I’m new, I’ve only been able to post a few recipes.  Please bear with me as I add them.  You can also add them by simply pressing the YUM Button at the end of my recipes!

The first recipe I added was my Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Here’s where you can find this EATDRINKBE Kari recipe on Yummly:

Yummly Perfect Pasta Salad

Here is my Yummly Page where you can find all my Recipes

Yummly/EatDrinkBeKari/Recipes

<3 Just Another Way To Share The Love Of Food <3

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Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste

DRESSING:

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

 

TIPS:

There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Asparagus Bundles

Asparagus Bundles

Asparagus BundlesAsparagus, Prosciutto & Honey-Dijon

Asparagus Bundles

I Bunch Asparagus
1 Package Prosciutto de Parma
3 T Dijon Mustard
1-2 T Honey
EVOO
Crushed Black Pepper

*Wash and Trim (snap) Asparagus. Mix Dijon and Honey together in a small bowl. Lay out 1 piece of Prosciutto. With a Pastry Brush, lightly coat one side of the Prosciutto (or simply spoon a small amount of HoneyMustard onto the Prosciutto and smear). Add Asparagus in a bunch at one end of the prosciutto and roll it up. (I used 7 asparagus per bundle). Place on Parchment Paper, drizzle with EVOO and Fresh Black Pepper. Bake 400° 10-15 minutes or until desired crispness.

Bundled Up and Heading for the Oven!!!

Bundled Up and Heading for the Oven!!!

The Asparagus is tender-crisp with the tops perfectly roasted.  Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

The Asparagus is tender-crisp with the tops perfectly roasted. Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

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Kari’s Queso

Kari’s Queso

Gooey, Cheesy, Melted Deliciousness

Ooey, Gooey, Cheesy, Melted Deliciousness…with a Kick!!!

Queso.

queso. Queso. QUESO!

This is NOT the recipe for Mexican Cheese Dip.

This is NOT the recipe for Rotel + Velveeta.

This is NOT your average Queso.

This is Queso.  Karified.

And  its ah-mazing.

I could go on and on and on and on and on (do ya get my drift!??!?!) about the absolutely outrageously scrumptiousness of this queso….but I don’t think I could do it justice. I’ll let the pics speak for themselves.

Gather Your Ingredients

Gather Your Ingredients (Blackberry Mint Mojito Optional!)

TIP: If you like a kick, a poblano would be absolute perfection! I only had these on hand, so that’s what I used.  Instead, I added some fresh jalapeño slices at the end to boost the heat!

First, Brown the Sausage

First, Brown Sausage & Drain.

TIP: USE CAST IRON SKILLET

Next, Saute Chopped Onion, Red Pepper & Orange Pepper in Cast Iron

Next, Sauté Onion & Peppers in the same Cast Iron Skillet in the delicious Sausage drippings!

Toss in a couple of diced garlic cloves the last 2-3 minutes of sautéing.

Shred your Cheeses of Choice

Oh, and Shred your Cheeses of Choice

You can use any cheese you’d like that melts nicely.  I think I used Mozzarella, Pepper Jack, and White Cheddar.  You don’t have to use 3 different cheeses, you can just use one!  Experiment around to find what you like! Good Options: Monterey Jack, White Cheddar, Havarti, Manchego, Fontina, Mozzarella, Queso Fresco, Asaigo.  TIP: Remember, if you go with a Stringy Cheese (mozza, queso fresco, etc) I DO recommend mixing it with another Creamier Cheese (havarti, jack, fontina) for a better melthing consistency in the end. No one wants a grainy mess at the end! To be extra safe, you could mix a few ounces of Cream Cheese in with the Veggies so the Queso will melt into creamy deliciousness. I just don’t like a cream cheese in my queso….it kinda feels like cheating! But, it will work if you’re worried about it! TIP: Also, and I can not reiterate this enough: Do NOT use Pre-Shredded Cheese!!! They contain anti-clumping agents that will prevent it from clumping, therefore ruining the texture of your queso! If you’ve had problems with melting cheese in the past, this might be your problem! Gross, right?!?!?!

Next, Layer!!!!

Next, Layer!!!!

Sausage & Veggies, Cheese, Sausage & Veggies, Cheese…..

End with a Cheese Layer

End with a Cheese Layer

Sprinkle some Aleppo Pepper on top!

Sprinkle some Crushed Aleppo Pepper on top and Bake!

TIP: You can also use Chili Powder or Smoked Paprika

Top with Fresh Jalapeños, Fresh Chopped Tomatoes & Cilantro

Top with Fresh Jalapeños, Fresh Chopped Tomatoes & Cilantro

After cooling for a few minutes, I added some more Fresh Cilantro because we love it! If you don't like it, don't add it!!!

After cooling for a few minutes, I added some more Fresh Cilantro because we love it! If you don’t like it, don’t add it!!!

DEVOUR!!!!!

Here's the Hubby going in for a dip!!!!!

Here’s the Hubby going in for a dip!!!!!

I served with Blue Corn Chips.

Kari’s Queso

  • 1 lb Sausage, Browned
  • Red Bell Pepper, Chopped
  • Orange Bell Pepper, Chopped
  • Large Onion, Chopped
  • 2-3 Garlic Cloves, Minced
  • @ 3 Cups Grated Cheese
  • Crushed Aleppo Pepper
  • Fresh Jalapeño, Sliced
  • Handful Fresh Cilantro, Chopped

Grate about 2 1/2- 3 cups of Cheese. Set aside. In Cast Iron Skillet, Brown Sausage. When browned, remove with slotted spoon and drain on paper towel. Sauté Peppers and Onion until almost translucent, about 5 mins on Med. Add Garlic and sauté 2-3 mins more. Remove about half of the sautéed veggies.  Add layer of Sausage, then a layer of cheese.  Add another layer of veggies & sausage, then another layer of cheese.  (you can do 2 or 3 layers….it really doesn’t matter…just make sure you are using the same amounts of veggies, sausage & cheese each time!)  Be sure to finish with a layer of cheese.  (any leftover veggies, sausage or cheese make a killer omelet or scrambled eggs the next morning!!!!)  Sprinkle with Crushed Aleppo Pepper and Bake 375 for 10-15 mins.  Be sure to check your Queso and make sure its not overcooked. You just want to MELT THE CHEESES TOGETHER. If you overcook it, it will become stringy!!!! Let it cool only 1-2 mins if not adding any toppings before you dig in.  Let the cheese settle for a minute, but not cool.  If topping with jalapeños, cilantro, and tomatoes, simply top and serve!!!!! ENJOY!

 

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Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

 

Ok, we’ve all seen this recipe floating around.  I’ve personally seen it so many different places, I can’t give proper credit to the original.  For that, I apologize.  As for you, dear readers, I decided to try it out!  I made up my spice mixture, and the results were DELICIOUS!!!! I couldn’t wait to share it with y’all!  Try it, you’ll love it.  Skinny, delicious, and easy clean-up!  The perfect recipe for a Weeknight supper!  These are the ingredients I had onhand, so this is what I used!  Feel free to add or omit as needed! For example, if you don’t like mushrooms or tomatoes…leave them out! Only like red bell peppers and not green….no problem, double up on the red or add an orange or yellow.  The recipe is basic and pretty much foolproof.  Make it like you like it!!!

Gather Your Ingredients

Gather Your Ingredients

Slice Ingredients

Add Sliced Ingredients into Greased Dish

 

Coat with Spice Mixture

Coat with Spice Mixture & Oil.  Mix to Combine.

 

Bake in Oven

Bake in Oven…it smells YUMMY!!!

 

It's Taco Time!!! Top with fresh Cilantro and a squeeze of fresh Lime!

It’s Taco Time!!! Top with fresh Cilantro and a squeeze of fresh Lime!

Skinny Baked Chicken Fajitas

Ingredients:

  • 1 lb Organic boneless, skinless Chicken (Breasts or Strips), cut into strips
  • 2 T Organic Grapeseed Oil (or light Oil)
  • 1 Organic Red Bell Pepper, cut into strips
  • 1 Organic Green Bell Pepper, cut into strips
  • 1 Organic Red Onion, cut into half moons
  • 1 Organic Yellow or White Onion, cut into half moons
  • 1 Package Organic Mushrooms, sliced
  • 1/2 Cup Organic Grape or Cherry Tomatoes, whole
  • 3-5 Cloves Organic Garlic, chopped

Seasonings:

  • 2 T Organic Chili Powder
  • 1 T Ancho Chile Powder
  • 1 T (Roasted) Ground Cumin
  • 2 tsp Organic Oregano
  • 1 tsp Organic Onion Powder
  • 1 tsp Organic Garlic Powder
  • 1 tsp Organic Sugar
  • 1/2 tsp Organic (Smoked) Paprika
  • 1/8 tsp Organic Cayenne
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Garnish:

  • Tortillas of Choice (La Tortilla Factory)
  • Organic Greek Yogurt or Light Sour Cream
  • Organic Cilantro
  • 1 Organic Lime
  • Organic Lime Wedges

*Preheat Oven 400.  Combine all Seasonings into small bowl and mix to combine.  Lightly grease a 9 x 13 Baking Dish.  Add all Ingredients to the dish.  Sprinkle Seasoning over Chicken and Veggies.  Drizzle Oil.  Mix with your hands to combine and evenly distribute the Seasoning.  Bake 30-45 minutes, stirring once.  Enjoy!

 

TIPS:

* Pop chicken in the freezer for 15 mins before slicing.

* Like it spicy?  Substitute Poblano Peppers or add in a few Jalapeños.

* Have some Leftover?  Make a Fajita Taco Salad or a Fajita Wrap, or add some chicken broth and have a nice Soup the next day for lunch or dinner!!!

 

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