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!





Army Pasta (aka Orecchiette)

According to Wikipedia, the pasta Orecchiette (singular, orecchietta… but really, who eats ONE piece of pasta???), “is a kind of home-made pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear.”

At our house we think they look like little WWII Army helmets.   Little Army helmets of whole wheat pasta yumminess.

One day I will post the real recipe for my bolognese sauce, but tonight I was tired.  So I cheated.  A lot.   No chopping, no dicing, no fresh, no mess, and it was really good nonetheless.


Homemade Sauce with Little Army Helmets of Love

1 lb ground sirloin

1 pkg Orecchiette pasta (I used the whole wheat Dellalo organic. Grabbed it at Whole Foods this weekend in Chicago, but I think in p-town you can get it at Fresh Market)

1 can (32 oz) san marzano crushed tomatoes

1/2 small can (or 2-3 Tbs in a tube) tomato paste

2 Tbs dried italian herb seasoning

1 Tbs dried onion powder

1 Tbs dried garlic powder

1 tsp dried parsley

1 tsp dried oregano

Brown the meat until cooked and start the water for the pasta.  When meat is cooked add the tomatoes and the paste and the herbs.   Stir until the paste is cooked then simmer on low and add the pasta to the boiling water.  Once the pasta is cooked and the seasoning is right on the sauce, you are ready to go!

Quick. Easy.  And you can freeze the leftover sauce.

Oh, in case you were wondering, only 33 days until the Barefoot Contessa Cookbook is released.  LOVE HER!  And not just because she sent my 89 year old grandma a birthday card.  Really, it happened.  More on that later…