Chicken Fajitas and Southwestern Quinoa

I love fajitas!!! I have tried several recipes over the years, and this has to be my favorite.When I make this dish, especially when it is accompanied with the Quinoa, my husband tells me my house smells like a Chile's Restaraunt. This is a great meal. And my kids even eat the chicken, which is saying something, because they don't like anything with "spices".

Fajita Marinade

1/4 c lime juice
1/3 c water
2 TBS olive oil
3 tsp apple cider vinegar
2 t soy sauce
1 t salt
1/2 tsp chili powder
1/4 tsp cayenne
1/4 tsp pepper
1/8 tsp onion powder
1/4 tsp cumin


2 chicken breasts
1 onion sliced
1 bell pepper sliced in half (any color will do.)

Mix together in a bag with chicken breasts and marinate in the fridge for several hours. 30 minutes before cooking, slice the peppers in half, and slice the onion in about 4 one inch slices, but don't seperate the "rings". Place them in a bowl and pour olive oil on top, let sit for about 30 minutes. Take the chicken out of the fridge and grill it. Place the onions and peppers on the grill also. Lay the peppers with the insides facing down. Slice the chicken and serve with peppers, onions, and the other toppings you like with your fajitas.

Southwestern Quinoa

1 tsp olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped (I use minced.)
3/4 cup uncooked quinoa
1 1/2 cups chicken broth
1 tsp cumin
1/8-1/4 tsp cayenne (depends on how spicy you like it.)
salt and pepper to taste
1 c frozen corn kernels
1 can (15 oz) black beans
1/2 tsp dried cilantro

Heat oil in saucepan, add garlic and onion. Cook until translucent. Mix quino into saucepan and cover with chicken broth. Add cumin, cayenne, salt and pepper. Bring to boil. cover and turn heat to low. Cook about 20 minutes. Stir in frozen corn and continue to simmer for about 5 minutes and the mixture is heated through. Add beans and cilantro.

Chicken Stir Fry

I love this recipe because, not only is it tasty, but it is full of veggies!

Chicken Stir Fry

2 chicken breasts, cut in pieces
6 tablespoons cornstarch
4 tablespoons soy sauce
1 tsp ground ginger
1/2 tsp garlic powder


1. Cut chicken into pieces of strips depending on your preference and put in a resealable plastic bag. Add constarch and toss to coat. Combine soy sauce, ginger and garlic powder, add to bag and shake well. Refrigerate 30 minutes.

Cut:
2 cups chopped broccoli florets
1 cup sliced celery
1 cup sliced carrots
1 small onion
1/2 cup chopped pepper
raw cashews (optional)- I happend to have some last time, and it was delicous.
or
1 bag frozen veggie stir fry without seasonings
or
whatever fresh veggies you have lying around that you want to throw in.

1. In skillet heat 2 TB oil, stir fry chicken until no longer pink. Remove and keep warm. Add remaining another 4 TB oil, and veggies. Cook until tender.

Add:
1 1/2 cup water
1 tsp chicken boullion granules 0r
1 1/2 cups chicken broth

1/2 tsp ground ginger
1/2 tsp garlic powder
2 TB soy sauce mixed with 1 TB corn starch ( I love soy sauce, if you don't, just cut it back a bit.)

Cook and stir until thickened and bubbly. Serve over rice. And enjoy it's good for you!

Tomato and Basil Pasta with Chicken

This is great with fresh tomatoes and basil from the garden.

1 (8 oz) package spaghetti (or your choice noodles)
1 TB olive oil
1/2 c finely chopped onion
1 clove garlic chopped (or 1 tsp mined garlic)
2 1/2 c chopped tomatoes
2 c boneless chicken breast, cooked and chopped
1/4 c chopped fresh basil
1/2 tsp salt
a pinch of cayenne pepper
1/4 c parmesan cheese

1. In a large pot boil water and add noodles cooking for about 10 minutes. Drain and set aside.
2. In a large skillet, heat oil and saute onion and garlic. Stir in all remaining ingredients except cheese. Simmer about 5 minutes until tomatoes are soft.
3. Take off heat and add cheese.
4. Serve over noodles.

Honey Baked Chicken

Honey Baked Chicken

This is so easy and oh so good. Even my kids like it. I love this because you don't really need to measure the ingredients and it still tastes good.

1 lb chicken (I use about 2 breasts)
1/2 tsp garlic powder
1/4 tsp pepper
2 tsp salt
1 egg yolk
1 1/2 TB honey
4 TB melted butter/margarine

Mix the garlic powder, pepper, and salt together and rub on chicken. In a bowl mix the egg, honey, and butter together and brush onto chicken. Bake at 350 for about 45 minutes or until cooked all the way through.

Chicken Salad

I've never been a big fan of chicken salad. But I recently found a recipe that I really like. I made it for my sisters baby shower and it was a hit, and I'm still eating the leftovers.

2 c. cooked chopped chicken (I use canned chicken)
1/2 tsp salt
1 c. red grapes, cut in half
2 TB lemon juice
1 c diced celery
1/2 mayonnaise
1/4 c silvered almonds

Mix chicken celery and grapes together. Then add salt, and lemon juice. Then mix in mayo and almonds.

I really like serving these on croissants!