Winner Winner Chicken Dinner!

Mmmmm fajitas!

Today was our first day back to work after Christmas break and I knew that it would be one of those nights where we didn’t want to go out but didn’t want to cook either.

Then I found this recipe for oven baked fajitas.  Although I made a few adjustments that worked better for us, it would be perfect as is.  But, here’s what I did…

Last night, I marinated the chicken (sliced thin) in 1/4 cup each of chile infused olive oil and pineapple balsamic vinegar overnight in the fridge and pre-sliced the peppers.  Which meant that tonight all we had to do was slice an onion and throw it in the oven!  Winner!

I also omitted the cumin because my hubby is not a fan, omitted the cayenne because I didn’t have any, drizzled with olive oil instead of vegetable oil and used 2 large chicken breasts, 2 red peppers, 1 green pepper, and a quarter of an onion.  This gave us enough leftovers for tomorrow night.   We served them on warm tortillas with low-fat sour cream, reduced fat cheese, and added red beans in our individual portions.

It was yummy, easy, and all the chicken mess was cleaned up last night.  My favorite.  They were a-mazing!

 

 

 

Baby It’s Cold Outside!

It’s cold.  Like -25 degrees with the wind chill cold (yes, that was a minus sign).  As in, “I got a glass of water from our room temp in-sink filter without ice and it was COLD” cold.

So needless to say I didn’t want to stop by the store on my way home but I had chicken breast tenders and english muffins and salad ingredients.  Perfect night for a little comfort food by the fire!

Oven Baked Chicken Tenders

1 lb chicken breast tenders (If large, cut into smaller pieces)

2-3 high fiber english muffins (we use the Thomas brand “light”)

1 egg

onion powder, garlic powder, and pepper

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.  Grind the english muffins in a food processor or blender to create bread crumbs.  Put crumbs in a bowl and add garlic and onion powders and pepper.  I started with a couple teaspoons of each until I found the mix that worked for us.  Whisk the egg in a separate bowl with a couple splashes of water.  Rinse and prep the chicken.   Dip one chicken tender in the egg wash and then roll in the seasoned crumbs until well coated.  Put on baking tray.  Once all pieces are finished, spritz with olive oil or cooking spray and bake for 30 minutes or until no longer pink and breading is crunchy.

I served it with a salad of red leaf lettuce, dried cranberries, slivered almonds, raspberries and blueberries and reduced fat feta cheese and balsamic vinaigrette (just whisk 3 tablespoons extra virgin olive oil, 3 tablespoons spicy brown mustard and one-third cup GOOD balsamic vinegar).  YUM!!!

Healthy, easy, and a great way to use up those english muffins before they expired!

Honey Chicken (and a Magnum bar)

According to Pinterest, I have 319 “pins” on my Cooking board, 20 pins on The Sweet Stuff board, 40 pins on Vegetarian….blah blah blah.

In reality, THIS is what I actually make off of Pinterest on a regular basis, with a few healthier adjustments.  It is oh so good and I promise we eat more than rice or soup! It’s just been a crazy couple of weeks and I needed something quick.

Honey Chicken and Fried Rice

for the chicken:

1 lb chicken breasts or tenders, diced into 1-inch pieces

1/8 cup ketchup

1/4 cup low sodium soy sauce (sometimes I use a little less)

1/2 cup honey (we use the raw honey)

1/2 tsp red pepper flakes

1/2 tsp onion powder

1/2 tsp garlic powder

cornstarch

Preheat oven to 350.  You can also do this in the crock pot on low for 3 hours but really, if I’m going to use the crockpot it’s an all-day kinda thing! Mix everything but the cornstarch.  Put the chicken in an 8×8 pan or a small pyrex pan, sprinkle with a couple tablespoons of cornstarch and stir.   Pour the sauce over the chicken. Bake for 35-45 minutes until no longer pink, stirring halfway through.  Serve over the rice. The sauce will be a little thin but we like to spoon it over the rice! You can adjust the onion, garlic, and pepper flakes to your tastes.

for the rice:

2-3 cups cooked fluffy white or brown rice (we use the whole grain, slow cook so it’s a little sticky but healthier)

1 cup steamed peas

1 cup steamed broccoli

2 eggs

low-sodium soy sauce (or honey sauce from the chicken)

Heat the rice in a skillet or wok if it’s not freshly cooked (supposedly leftover rice works better but I just make mine while the chicken cooks.) Make a hole in the center of the rice and whisk the 2 eggs and pour in the center, scrambling until cooked.  Stir in the veggies and mix with the rice and the eggs.  Add pepper and soy to taste.  (Sometimes I add a little sautéed onion and garlic too before starting with the rice and the eggs.)

Then we had another magnum bar.  Baby steps people.  Baby steps. ~s