Sheet Pan Fajitas

Here is a recipe we've found over the last few years that's become a family favorite.   We did keto for about 6 months to see if it would help with my daughter's seizure control.   It did, but ultimately she decided that it was too hard for her to stick to and we are back to just eating lowish carb, but nowhere near as strict as true keto.  This is one of those recipes we discovered during that time that we will keep on the menu no matter how many carbs we are eating.  It's easy and delicious!   I love how perfectly the chicken turns out every time...no fuss, no muss!     I make them as a fajita bowl over a cauliflower rice/cabbage mixture, but the rest of my family generally eats them in low-carb tortillas.   Of course, you can serve them in whatever you want and they'll still be delicious!  

Click here for printable recipe.    

The ingredients:

3 bell peppers, thinly sliced
1 small onion, thinly sliced
1/3 cup oil
1-1/2 - 2 -lbs boneless skinless chicken thighs, cut into strips
3 Tbs. taco seasoning (This homemade version makes the perfect amount)

Desired toppings:  sour cream, grated cheddar cheese, salsa,  guacamole
Cauliflower rice* or low-carb tortillas
( *I cooked some shredded red cabbage with my cauliflower rice.  I like the extra color and jolt of nutrition.)

Directions:   Preheat oven to 400º.   Toss together chopped peppers, onions, chicken thighs in a bowl.   Add oil and taco seasoning. 

Toss together and mix well. 

Spread into a single layer on a large cookie sheet. 

Bake for 22-25 minutes, until chicken is fully cooked.   While chicken/veggies are cooking, prepare the cauliflower rice. 

Serve hot over cauliflower rice or in a low carb tortilla with desired toppings. 

Enjoy! 

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The Best Homemade Salsa

My daughter recently discovered the best homemade salsa recipe and we're so hooked on it, that I decided to break my 5 year silence here on the blog and put this recipe in a safe place where the recipe won't get lost!   One jalapeno gives it just the spiciness level we like, but you may want to add more if you like the heat.   I know the celery seems weird, but I think it's what helps give it the perfect texture.  Who knows?  Perhaps this recipe will help kick off me starting to post some of the other new family favorites we've discovered over the last few years.   

Click here for printable recipe. 

The ingredients:

2 cans diced tomatoes
4-5 stalks chopped celery
1 bunch cilantro
1/2 onion, diced
1-2 jalapeños, deseeded (start with one and add more to taste)
4 cloves garlic
juice of one lemon and/or lime 
1/2 tsp. cumin (optional)
1/2 tsp. chili powder (optional)
1-1/2 tsp. salt  (you may need to adjust this a little depending on how salty your tomatoes are)
1/2 tsp. pepper 


Add all ingredients to blender.



Press "PULSE" a few times, until the mixture is even and coarsely chopped. Makes about 4 cups. For best flavor, allow the flavors blend for several hours or overnight. Keeps in the fridge for about a week. Enjoy!

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Turkey Taco Casserole

We love Mexican food around our house, but recently needed a change up from our normal enchiladas or taquito routine.  This Turkey Taco Casserole is layered like a lasagna and totally hit the spot in our family!  It came together pretty quickly and filled an 8x8-inch baking dish to the brim with warm cheesy Mexican goodness.  The spiciness level was perfect for our family and we enjoyed it topped with plain greek yogurt, avocados, lettuce, and tomato!  Enjoy! 

Click here for printable recipe. 

Posted by Lara. 

The Ingredients:

1 lb lean ground turkey
1 Tbs. chili powder
2 tsp. ground cumin
1-1/4 tsp. salt
1/4 tsp. cayenne pepper
2 cans (4-oz. each) diced green chilies, divided
1 can (15-ounces) diced tomatoes, drained (oops, I forgot to drain mine)
1 can (16-oz) refried beans
1-1/2 cups  Mexican blend cheese {or cheddar cheese}
2 flour tortillas, cut into 1" strips
1/2 cup salsa, plus more for serving
Desired toppings:  Sour cream (or plain greek yogurt), sliced avocado, additional salsa, chopped tomatoes, shredded lettuce

Directions:

Cook the ground turkey in a large skillet over medium-high heat.  When the turkey is almost cooked through, add the chili powder, cumin, salt, and cayenne pepper.  Stir well.   Then add one of the cans of diced green chilies and the can of diced tomatoes.  Stir and continue cooking until everything is well combined and the turkey is cooked through.  Remove from heat.



In a greased 8x8-inch square baking pan, spread about 1/3 of the turkey mixture along the bottom.

Then spread about 1/3 of the refried beans over the top of the turkey.  (I heated my refried beans briefly to make it easier to spread)

Then layer 1/3 of the remaining green chilies, 1/2 cup cheese, and four of the tortilla strips.

Repeat layers twice more, spreading salsa over the last layer just before adding the cheese.

Cook at 375 degrees for about 30 minutes.  Allow casserole to cool and set for about 20 minutes before serving.

Serve warm with desired toppings.  We liked it with sour cream, sliced avocado, chopped tomatoes, lettuce, and more salsa.

Serves 6.

Enjoy! 


Recipe Source:  Eat, Live, Run

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Mexican Chicken Manicotti

Usually when you think of noodles you think of Italian food, but this recipe is here to break that connection and introduce  pasta as a very yummy way to enjoy Mexican food as well!  Reminiscent of a chicken enchilada, the noodles in this recipe end up serving as a unique and delicious substitution for a tortilla.  My kids thought the manicotti noodles were very fun to help stuff and I felt that the pasta ended up being a great compliment to the zippy southwestern flavors!  This meal could easily be made up early in the day and popped into the oven at dinner time.    Meanwhile you can whip up a quick green salad or some cornbread for the side. 

Click here for printable recipe. 

Posted by Lara.


The ingredients:

1 pkg. (8-ounces) manicotti shells
2 cups chicken, cubed and cooked (a 12-ounce can of chicken is perfect)
2 cups Monterey Jack cheese, shredded and divided
1-1/2 cups cheddar cheese, shredded
1 cup sour cream  (I used plain green yogurt)
1 small onion, diced and divided
1 can (4-ounces) chopped green chilies, divided
1 can (10-ounces) cream of chicken soup
1 cup salsa
2/3 cup milk

Directions:
Cook manicotti according to package directions (I like to take 1-2 minutes off the cooking time of   manicotti noodles so they are slightly undercooked and don't tear as easily). 

Meanwhile in large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, 1/2 the onion, and about 3/4 can of the green chilies. 

In a separate bowl, combine soup, salsa, milk, and remaining onion and chilies. 

Spread 1/2 cup soup/salsa mixture in a greased 9x13-inch baking dish. 

Drain manicotti and rinse in cold water. 

Stuff each manicotti with about 1/4 cup of the chicken mixture. 


Don't worry if the noodles do tear.  Simply fill it anyway and lay it torn side up in the pan.

Arrange over sauce in baking dish.

Pour remaining sauce over shells.

Cover with tin foil and bake at 350 degrees for about 30 minutes. 

Remove foil; sprinkle with remaining Monterey Jack cheese. 

Bake and additional 10 minutes or until cheese is melted.  Makes 6 servings. 

Enjoy! 


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Crispy Southwest Chicken Wraps

Whole wheat tortillas stuffed with brown rice, beans, and grilled chicken....it's flavorful meals like this that make healthy eating an easier proposition.  My hubby and I loved the great fresh flavor and thought they reminded us a little of a burrito from Chipotle (except a lot more reasonably portioned).   My kids, even those that normally turn their noses up at Mexican food, enjoyed them and went back for seconds.  We've made them a few times already and have now made them a part of our regular dinner rotation. 

Recipe Source:  Britt's Apron

Click here for printable recipe. 

Post by Lara.

Ingredients:

1 cup cooked rice, warm or at room temperature (I used brown rice)
1 cup cooked, shredded chicken (I used freshly grilled chicken)
1 can black beans, rinsed and drained
1 green onion, finely sliced
1/2 red or green pepper, diced (I preferred leaving these out)
1/4 cup fresh cilantro, chopped
juice of 1 lime (about 2 tablespoons)
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
Sour cream (reduced fat works great)
2 cups shredded cheese (I used a combination of Monterey jack and sharp cheddar)
6 burrito-sized flour tortillas

Directions: 
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream.

Spread a thin layer of sour cream over each tortilla, then sprinkle with  cheese, leaving 1/2-inch border around edges. 

Arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, closing all sides. Spray the tortillas all over with butter or olive oil cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.

Transfer to a plate and repeat with remaining wraps. Makes 6-8 wraps.  Serve immediately.

Enjoy!


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