Easy Chicken Fajitas

Easy Chicken Fajitas

Easy Chicken Fajitas

Super easy and quick way to make fajitas, also really yummy!

1 – 2 tablespoons olive oil

1 onion, sliced into strips

1 red pepper, sliced into strips

1 orange pepper, sliced into strips

1 yellow pepper, sliced into strips

1 envelope fajita seasoning

1/2 cup water

1 1/2 pounds frozen precooked chicken breast strips

tortillas, shredded cheese, shredded lettuce, sliced tomatoes, salsa, sour cream, guacamole, whatever else you like to eat with fajitas

1  In a large skillet, over medium – medium high heat, add the olive oil until warm.  Add in onions and peppers and cook until onions are translucent, 4 – 5 minutes.  Remove onions and peppers from skillet and set aside.

2  Add chicken strips, 1/2 cup water and envelope of fajita seasoning and cook until chicken is heated through, about 5 minutes.

3  Add onions and peppers back to skillet and cook until warmed through.

4  Serve in tortillas with desired toppings.

I also made this One Pot Mexican Rice Casserole to go with the fajitas.

One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole

You can find that recipe here.

 

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Double Chocolate Zucchini Cake Donuts

Double Chocolate Zucchini Cake Donuts

Double Chocolate Zucchini Cake Donuts

Another tasty breakfast or snack idea for under 100 calories, around 88 in fact.

1 cup whole wheat flour

1/2 cup cocoa

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/4 cup sugar

1/4 cup brown sugar

1 teaspoon vanilla

1/2 cup plain Greek yogurt

1/4 cup unsweetened applesauce

1 cup zucchini, ground or shredded

1/4 cup chocolate chips

1  Preheat oven to 350.  Lightly spray donut pans with cooking spray.

2  Whisk together flour, cocoa, baking soda, baking powder and salt in a medium bowl.

3  In large bowl, lightly beat eggs then add sugars, yogurt, applesauce, vanilla and zucchini and mix well.

4  Mix dry ingredients into wet ingredients until well combined.

5  Pour batter into gallon size Ziploc bag, snip one corner off and pipe into donut pans.  Top with chocolate chips.

6  Bake 9 – 11 minutes or until toothpick inserted near center comes out clean.  Remove from oven and allow to cool.

7  You can make a glaze for them if you like by mixing together 1/4 cup powdered sugar with a couple tablespoons of milk and a 1/2 teaspoon of vanilla then just drizzle over.  The glaze adds about 10 calories to each donut.

Yield:  I got about 12 regular size donuts and about 9 smaller donuts from this recipe so that makes the calorie count per donut even less!

recipe from Happiness is Homemade

45 Calorie Fat Free Waffles

45 Calorie Fat Free Waffles

45 Calorie Fat Free Waffles

They taste so much better than their name suggest!

1/2 cup whole wheat flour

pinch of salt

1 heaping teaspoon baking powder

1 tablespoon unsweetened applesauce

1/2 cup unsweetened almond milk

2 egg whites or 4 tablespoons egg white substitute

1  Whisk together dry ingredients.

2  Whisk together wet ingredients.

3  Add wet to dry and mix well.

4  Cook in waffle iron as per waffle iron instructions.

Serve with low calorie syrup, light Cool Whip and/or strawberries

Yield:  6 waffles, 45 calories each

recipe from Forte Fitness

 

 

100 Calorie Double Chocolate Brownie Cupcakes

100 Calorie Double Chocolate Brownie Cupcakes

100 Calorie Double Chocolate Brownie Cupcakes

Behold my new favorite cheat!  At only 100 calories, they are a perfectly delicious way to quiet that sweet tooth!

1 cup flour

1/2 cup brown sugar

1/3 cup cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cooled coffee

1/2 cup water

1/2 cup unsweetened applesauce

1 teaspoon apple cider vinegar

2 teaspoon melted butter

1 teaspoon vanilla

1/4 cup chocolate chips

1  Preheat oven to 350.  Line a muffin pan with paper liners.

2  Mix together flour, brown sugar, cocoa, baking soda, and salt in medium bowl.

3  Mix together coffee, water, applesauce, vinegar, melted butter, and vanilla in a small bowl.

4  Add wet ingredients to dry and stir just until combined.

5  Scoop batter into prepared pan and top with chocolate chips.

6  Bake for 15 – 20 minutes or until top springs back when gently touched.

recipe from Laughing Spatula

Sheet Pan Garlic Chicken and Veggies

Sheet Pan Garlic Chicken and Veggies

Sheet Pan Garlic Chicken and Veggies

Yum!  and easy!  and healthy!  Winner!

1 tablespoon onion powder

1 teaspoon salt

1 teaspoon pepper

1/2 – 3/4 cup olive oil, divided

2 pounds chicken tenders

6 cups chopped veggies of your choice (I used 2 yellow squash, 2 zucchini, 1 yellow onion, baby carrots and broccoli

3 – 4 cloves garlic, pressed

1 (1 ounce) package onion soup mix

1  Preheat oven to 400.  Line 2 sheet pans with aluminum foil.

2  In a small bowl, mix together onion powder, salt, pepper and 1/4 – 1/2 cup olive oil.

3  Place chicken tenders in a gallon Ziploc bag, pour above mixture into bag, seal bag and then shake bag around to coat chicken.  Place bag in fridge to marinate for 15 minutes.

4  Place all chopped veggies into a large bowl with 1/4 cup olive oil, pressed garlic and onion soup mix.  Stir well.

5  Dump veggies onto sheet pans and spread evenly on pans.  Top with chicken.

6  Bake for 30 minutes or until chicken is done.

recipe adapted from Easy Peazy

Simple Lemon Green Beans

Simple Lemon Green Beans

Simple Lemon Green Beans

Summer is gone, Fall is here, I’m going to miss all the fresh produce.

1 pound green beans, trimmed

2 tablespoons olive oil

1 garlic clove, pressed

1/2 teaspoon lemon zest

a few good squeezes of lemon

salt and pepper

1  Bring a large pot of water to boil.  Boil green beans about 2 – 4 minutes so that they are still a vibrant green and a bit crunchy.

2  Mix together olive oil, garlic, lemon zest, lemon juice, salt and pepper in a small bowl.

3  Drain green beans and toss with dressing.

recipe from Love and Lemons

Skinny Oatmeal Brown Sugar Muffins

Skinny Oatmeal Brown Sugar Muffins

Skinny Oatmeal Brown Sugar Muffins

If  you follow my blog then you know that I love muffins.  We’re trying to eat better so muffins have been missing from my life, insert sad face here.  I’ve been looking at skinny muffin recipes and these sounded good which they were, not very sweet which the hubs liked but I would have preferred a touch sweeter however that didn’t stop me from eating two for breakfast this morning.

1 egg

1 cup flour

3/4 cup old fashioned oats

1/2 cup Almond Milk

1/2 cup sugar free pancake syrup

1/4 cup brown sugar

1/4 cup light sour cream

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1  Preheat oven to 350.  Line muffin pan with paper liners.

2  Mix together all ingredients until well blended.

3  Scoop into prepared pan and bake for about 15 – 20 minutes until toothpick inserted in center comes out clean and top bounces back when lightly touched.

recipe from Averie Cooks