Tasty Tuesday: Oven Baked Fajita

I found this YUMMY recipe and have tried it.  I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good.  Quick and easy.  The bonus is it froze well too.

Thinking it might work with beef too…. OR just lots of veggies.  How will you change it up?

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place chicken strips in a greased 13×9 baking dish.
  3. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  4. Drizzle the spice mixture over the chicken and stir to coat.
  5. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  6. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a ThirtyOne-derful day!

Tasty Tuesday: Chicken Cabbage Stir-Fry

20953301_1451132834934122_1833240564025144783_n.jpgI wish I could remember where I saw or got this recipe from so I could give them credit!  It is so YUMMY!  I’m wondering how it would work in the crock pot, so I might just give it a try.  We have an insta pot too but I have never used it.  Is this a recipe you could do in it?  What do you think?

Ingredients:

3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon Soy sauce, low sodium (I use gluten free)

Directions:

1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Notes:
• Add bell peppers or carrots for color.
• Try with broccoli.

Got leftovers?  We always do since I can’t seem to get the hang of cooking for just two people.  You would think I was from a BIG family.  LOL.

Grab a Lunch Break Thermal from Thirty One before they are gone!  Yes, this AWESOME thermals are being retired at the end of the month.  The Lunch Break Thermal is the stylish way to take your lunch to work or wherever you and your family go. Great for school, the pool, sporting events, day trips, flights and dozens of other places. Extended handles allow you to tote this cooler bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!

Have a ThirtyOne-derful day!

Tasty Tuesday: Taco Pasta

 

 

Today’s recipe is from BuzzFeed.  It is the combination of TWO awesome things – tacos and pasta.  A quick and easy meal, the kids will love.

The recipe will serve 10 – 12 people.

 

INGREDIENTS

  • 1 lb ground beef
  • 1 package taco seasoning
  • 2 cups water
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can whole kernel corn
  • 2 cups uncooked elbow macaroni (I used gluten free)
  • Pepper
  • Salt

DIRECTIONS

1. Brown beef in a large quart pot over medium/high heat. Drain fat and return beef to pot.

2. Add taco seasoning, water, tomatoes, tomato sauce, and corn. Bring to a boil.

3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15

minutes (until pasta is cooked through). Stir occasionally.

4. Remove from heat. Sprinkle cheese on top and cover.

5. Serve once cheese is melted!

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Have a ThirtyOne-derful day!

Tasty Tuesday: Hearty Chicken Quesadilla Soup

INGREDIENTS

  • 5 (6-in./15 cm) corn tortillas
  • 1   jalapeño pepper
  • 2 cans (14.5 oz each)or 796 mL) fire-roasted diced tomatoes, undrained
  • 3 cups (750 mL) unsalted chicken stock
  • 3 cups (750 mL) diced cooked chicken
  • 1 bag (12 oz or 340 g) frozen Southwestern corn blend, thawed (see Cook’s Tips)
  • 2 tbsp (30 mL) ground cumin
  • 4   garlic cloves
  • 1 tsp (5 mL) black pepper
  • 1 cup (250 mL) fresh cilantro leaves
  • 3 oz (90g) Monterey Jack cheese (3/4 cup/175 mL grated)

DIRECTIONS

  1. Stack tortillas and cut into quarters with Santoku Knife; set 12 quarters aside. Tear remaining 8 quarters into pieces. Remove stem from jalapeño and cut in half lengthwise. Using Core & More, carefully remove seeds and veins. Cut into chunks. Finely chop jalapeño and torn tortillas with Food Chopper.
  2. Place chopped tortillas and jalapeño, tomatoes, chicken stock, chicken, corn blend, cumin, garlic pressed with Garlic Press and black pepper in Rockcrok® (4-qt./3.8-L) Dutch Oven. Stir with Small Mix ‘N Scraper®. Cover; bring to a boil over HIGH heat. Reduce heat and simmer 15-17 minutes.
  3. Meanwhile, preheat broiler. In (2-cup/500-mL) Prep Bowl, snip cilantro with Professional Shears. Using Microplane® Adjustable Coarse Grater, grate cheese.
  4. Using Silicone Oven Mitts, remove soup from heat. Stir in cilantro. Carefully arrange remaining tortilla quarters in a circular pattern over hot soup, slightly overlapping, with points toward the center. (You may see some small gaps.) Sprinkle evenly with cheese.
  5. Place Dutch Oven 2-4 in. (5-10 cm) from heating element. Broil 2-3 minutes or until cheese is light golden brown.

Makes: 8  servings of 1 1/4 cups/300 mL 

Nutrients per serving:   (1¼ cups/300 mL): Calories 220, Total Fat 6 g, Saturated Fat 2.5g, Cholesterol 40 mg, Sodium 500 mg, Carbohydrate 21 g, Fiber 3 g, Protein 19 gm

Cook’s Tips:

  1. To quickly thaw frozen corn blend, place bag under warm running water for about 1 minute or until thawed, shaking occasionally.
  2. The chopped tortillas help thicken the soup, making it a hearty meal.

Want more recipes to help you change up boring dinners?  Check out Patti’s website where there is over250 recipes to spice up your dinner menu.  If your wish list is bigger than your wallet, host a party to earn freeand discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday – Spaghetti Squash Boats

delish-taco-spaghetti-squash-still002-1527256416.jpgIt’s SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.

Prep Time:  15 MINS     Total Time:  1 HOUR 10 MINS     Makes: 4 servings

INGREDIENTS  FOR SPAGHETTI SQUASH

2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 tsp. chili powder
1/2 tsp. cumin

INGREDIENTS FOR FILLING

1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)

DIRECTIONS

  1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
  2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
  3. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  4. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  5. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

The best thing to do with leftovers is to take them for lunch the next day, right?  Thirty One’s Lunch Break Thermal is perfect for lunches.  Great for school, the pool, sporting events, day trips, flights and dozens of other places. The extended handles allow you to tote this bag over your shoulder so you can stay hands-free. An interior thermal lining keeps your food cool or warm, while an exterior pocket gives you a useful place to put your cell phone, keys or wallet. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch!  You can personalize it too; ensuring no one steals your lunch.

Have a ThirtyOne-derful day!