Oven Baked Chicken Fajitas

I found this recipe on Pinterest and the picture made it look delicious and it is!  It’s super easy to make as well which is my favorite thing.  It made enough for a couple of meals, too, which is always a good thing.

When I use oil in most recipes, I don’t want to taste it and that goes for this recipe when mixing the spices.  I used canola oil since there is no taste and that’s what I had on hand.  I also used canned diced tomatoes with chilis.  I did not drain the tomatoes and in hindsight I probably should have since there was too much juice for my liking so I just loaded up the tortillas using tongs.  I did use whole wheat tortillas which I will live to regret I’m sure.

I really wanted guacamole, too, but was in no mood to make it but I did find Calvado Guacamole which has no preservatives whatsoever and it is yummy!  Expensive but yummy!  I also had cheese and sour cream on the table.

The recipe came from Real Mom Kitchen.

Oven Baked Chicken Fajitas

1 lb boneless, skinless chicken breast, cut into strips OR 1 lb chicken tenderloins
2 tbsp vegetable oil
2 tsps chili powder
2 tsps cumin
1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 green pepper, sliced ~ I used 1 green and 1 red pepper, sliced
12 flour tortillas
Favorite toppings such as guacamole, sour cream, cheese, salsa

Preheat oven to 400º. Grease a 13×9 pan.

Place chicken in the greased pan.

In a small bowl, mix the oil and spices and pour over the chicken. Mix with the chicken until combined.

Add the canned tomatoes, onions and peppers to the pan and mix.

Bake uncovered 20-30 minutes or until chicken is thoroughly cooked and veggies are softened. Mine took 30 minutes.

Serve on tortillas with the toppings.

Makes 4-6 servings.

Happy Cooking!

Slow Cooker Red Beans and Rice

Yay, I finally cooked!  I do not like red beans and rice so I don’t eat them but Mr. Meat Eater loves them.  He likes any beans and rice ~ I think since he spent so much time in the Caribbean.  I try to make them once in awhile and I have something else for dinner.

This was a super easy recipe to make and it makes a huge amount so I was able to divide it up and freeze some.  I used Aidell’s Andouille Sausage since it’s all natural.  Many recipes call for tomatoes, etc., but this one does not.  I was a little leery of adding the beans right from the package but they turned out perfect ~ soft but not mushy.  I also went a little heavy on the seasoning but only because I knew I wouldn’t be eating it.  The recipe called for a 7 hour cooking time but I let it go 8 hours.

Mr. Meat Eater ate three bowls so it was a success.

Slow Cooker Red Beans and Rice

1 pound dried red beans
7 cups water
1 green pepper, chopped
1 onion, chopped
3 stalks celery, chopped
3 cloves garlic, minced ~ I used 4
4 Andouille sausage links, sliced
3 tbsps Creole seasoning
Hot cooked rice

Place all ingredients in slow cooker. Cover and cook on HIGH for 7 hours or until beans are tender.

Serve with hot cooked rice.

Makes 10 (or more) servings.

Happy Cooking!

Hanging in there…

I have not been feeling well and Mr. Meat Eater has been away on business so I have not been eating and when I do, I eat cereal or cream of wheat of something similar.  So hanging in there on the no processed foods.  Mr. Meat Eater is not on board so I’m giving myself until the 14th and then I give up pushing.  I am going to do as much as I can but still make the Meat Eater his favorites.

I will be keeping up this blog and A Recipe A Day and putting appropriate recipes on one blog or the other.  Clear as mud, right?

Yesterday, I roasted a chicken since it was cold and rainy and it hit the spot.  No recipe since I just cleaned it, sprinkled a pepper and garlic mix on it and put it in the oven.  I served with butternut squash, stuffing made from scratch, a couple of other veg, and cranberry sauce.

Happy Cooking!

My Mom’s Applesauce

Today is the first day of Unprocessed October!  I think that this is going to be harder than I thought since Mr. Meat Eater is not quite on board.  So, I am going to concentrate on what I serve for dinner.  I don’t eat lunch and usually eat fruit or yogurt or toast for breakfast.  We shall see what happens!

Growing up my Mom always made our applesauce and I did the same when my kids were babies.  I used this recipe but left out the sugar and cinnamon when I made it for my kids.  Sometimes I would mix it up with a banana and sometimes not.  They loved it and it’s easy to make.

I do use sugar in this recipe but you can use your favorite sweetener.  I had surgery a couple years ago and since then there are lots of ingredients/foods that I have problems with.  Fake sugar being one of them.   Using sugar is not unprocessed but since I can’t use anything else, I’m stuck.  I’ve tried everything out there and come back to regular sugar.  I just use as little as possible.  It works for me.

Here are my ingredients ~ apples, I use Macintosh since they cook down nicely, cinnamon and sugar.  Also in the picture is my Foley Food Mill that my Mom gave me.  I love this pan even though I only make applesauce in it.

A better picture of my food mill.

I cut the core out of the apples but leave the skins on.  By leaving the skins on, the applesauce is a nice pink color when it’s finished.

Put about 1/4 cup water in the pan with the apples and cook on high until the water boils and then turn down to medium until the apples cook up and are mushy.  Don’t use too much water or the sauce will be watery.  About 1/4 cup is really all you will need.  Take off the heat and pour into the food mill.

Sorry this picture is not the greatest but you get the idea.  The apples are cooked up and mushy.  It really doesn’t take long make 15-20 minutes depending on how may apples you use.

Once you get twirling the handle, this is what you will have left in the food mill.

And this is what you will have in your bowl.

And here is the applesauce all finished.  To finish, add a couple of tablespoons of sugar (or more if your apples are sour) and a few shakes of cinnamon.  Stir it all up and store in the refrigerator until chilled.

So much better than the sauce you buy in the jars at the store.  If I want to make something with applesauce, I make this recipe leaving out the sugar and cinnamon, let it cool, and continue with my recipe.

Happy Cooking!

Getting my Ducks in a Row!

Mr. Meat Eater was away on business this week so I took the opportunity not to cook like I always do when he’s gone.

Many of you know I have a huge cookbook collection ~ when I say huge, I mean huge ~ and I spent some time going through one of my bookcases and getting rid of some of the ones I no longer want.  If my friends don’t come and get what they want, I’ll be donating the rest.  I’ve also taken the time to search around the internet and Pinterest for some new recipes to try during the challenge.

Last night, I made the Pioneer Woman’s lasagna.  I’ve never been good at making lasagna but this came out perfect and it WAS as delicious as she said it would be.  I used organic products where I could or the least processed if there was no organic.  I’ll be posting this sometime over the weekend.

The challenge starts for real on Monday and I think I am ready.  I know that I won’t be anywhere near as good at this as some but for us I think it will work.

Good luck to all!

Happy Cooking!

Three Tomato Pasta

I posted this recipe on my other blog, A Recipe A Day, and I think it’s fits nicely into my new way of eating.

Of course, I can’t use whole grain pasta so please feel free to change to that.  I think you could also leave out the sugar but sometimes tomato dishes just need a little sweetness to get rid of the bitterness of tomatoes.  One teaspoon is not much and even as a diabetic, I use it.

This pasta dish is really delicious and filling.  Serve with a salad and homemade dressing and you have a great meal!

The recipe originally came from Cooking Light.

Three Tomato Pasta

1 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped and drained oil-packed sun-dried tomatoes
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
4 plum tomatoes, chopped
1 (14.5 oz) can diced tomatoes, undrained
12 ounces penne, cooked
3/4 cup shredded mozzarella or 1/2 cup goat cheese
chopped fresh parsley, if desired
chopped fresh basil, if desired

Heat oil in large skillet over medium-high heat. Add the onion and saute until tender, about 4 minutes. Add the garlic, saute for a minute or two being careful not to let the garlic burn (if it does, throw it out and start over). Add sun-dried tomatoes and next 5 ingredients. Reduce heat to medium-low and simmer for 20 minutes, stirring frequently. Mixture will reduce.

Prepare penne while the sauce cooks. Drain, place pasta in same pot that you cooked it in and add the sauce, cheese, parsley and basil, if using. Mix lightly and serve.

COOK’S NOTES: I always use both herbs as it really adds wonderful flavor. If your sauce cooks down a bit too much, just add a couple of tablespoonfuls of the pasta cooking water if you like a looser sauce.

Makes 4-6 servings.

Happy Cooking!

Thinking about Strategies

I’ve been spending some time thinking about the whole no processed foods and decided that there is no time like the present so we will start with dinner tonight.  I am making a recipe I already shared on A Recipe A Day but I’ll repost it here tomorrow with a new picture.

There are a few things that I am NEVER going to make from scratch.  Pie crusts and tortillas come to mind.  Sandwich bread is another.  I make bread all the time anyway but not for sandwiches.  I will just buy the best products I can.

I have always tried to buy no fat or low fat products ~ like half and half, cream cheese, etc.  But it just dawned on me that they have to replace the fat with something and many times it’s sugar.  Since I’m diabetic, I do read labels for sugar content and it always surprises me how much sugar the no fat products have.  So, it’s back to the full fat products.  Except for milk that is.  We will stick to the 2%.  I really don’t use too many no fat products anyway so it won’t be a big deal.  I’m also not going to toss anything I already have away but I’ll be working my way through them here and there.

So, I think I will be way ahead of the game if I stop using boxed mixes of all sorts, canned cream of soups, salad dressings, etc., and just sticking to homemade with products I can pronounce.  If I do this at least 60% of the time, I will be happy!  Mr. Meat Eater may be a little harder to persuade, but I’m going to give it a shot.

If you have any suggestions or comments, I’d love to hear them!

Happy Cooking!