March 8, 2012 · 7:36 pm
Last week, I made fajitas at home and never had a chance to share them! I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors. I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.
First I made Smokey Corn and Beans:
- one can of drained black beans
- one half bag of frozen corn
- juice of one half of a lime
- 3 tbsp. smoked paprika
- a few handfuls of torn parsley
- In a large pan, add the beans, corn, lime juice, and paprika.
- Cover and put over medium heat. Stir every few minutes, until warmed through.
- Toss with a few handfuls of torn parsley.
- Serve on the side of fajitas, or right in the tortilla!
Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil. I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt. Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.
To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole. So tasty, I couldn’t stop at just one! Ole!
Happy Allergy Free Eating!
November 13, 2011 · 8:18 pm
Always looking for new lunch recipes to bring to school each day, I was craving some Mexican flavor. So, I combined the traditional elements of rice, beans, and spice in this rice recipe. It’s easy to make, easy to store, and easy to put together each morning before school.
- 1 cup of rice, cooked by package directions
- juice of one lime
- 3-4 tbsp. chopped cilantro
- 2 tbsp. olive oil
- 2 chicken breast, chopped into bite sized pieces
- 2 green peppers, chopped into bite sized pieces
- one half of an onion, chopped into bite size pieces
- 3 tbsp. poultry seasoning
- 2 cans drained black beans
- one avocado and guacamole mix
- salsa, for topping
- Cook the rice, according to package directions.
- When the rice is cooked, add the chopped cilantro and juice of one lime. Let marinate while the next few steps cook.
- In a large saute pan, add the olive oil, chopped peppers, onions, and chicken. Sprinkle with poultry seasoning (mine is a mix of paprika, salt, pepper, garlic, onion powder) and cook on medium heat, covered, until chicken is cooked through.
- Add the rice mixture to the chicken mixture, and add drained beans.
- Stir to mix thoroughly.
- Make guacamole by combining the avocados, chopped and mashed, with the guacamole mix.
- Top Dirty Rice with guacamole and salsa and enjoy!
Happy Allergy Free Eating! Ole!