Crockpot Chicken Fajitas
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 1 packet taco or fajita seasoning
- 1 pound skinless chicken breasts (bone in or boneless)
- ½ cup chicken broth
- 6-8 flour tortillas
- toppings are optional: cheese, sour cream, guacamole, salsa
Slice bell peppers and onions in ¼ inch slices. Add to bottom of Crockpot. Sprinkle taco or fajita seasoning packet over bell peppers and onions in Crockpot. Add chicken breasts and chicken broth. Cook on low for 4-6 hours, or on high for 3-4 hours. Remove chicken from the Crockpot and let cool slightly. Use two forks to shred the chicken. If using chicken on the bone, discard bones after shredding. Add shredded chicken back to Crockpot and mix with peppers and onions. Serve over tortillas with your choice of toppings ( like cheese, salsa, guacamole, sour cream, fresh cilantro).
Makes 6-8 servings. Serving size is one fajita. 190 calories per serving. Recipe is found at www.simplehealthykitchen.com
Grilled Salmon with Cilantro Sauce
- 3 pounds salmon
- 1/4 cup butter
- 1 cup chopped cilantro
- 1 fresh jalapeno pepper, seeded and chopped
- Old Bay Seasoning to taste
Preheat grill for high heat. Lightly grease one side of a large sheet of aluminum foil. Place salmon on the greased side of foil. Melt the butter in a saucepan over medium heat. Remove from heat, and mix in cilantro and jalapeno. When cilantro is wilted, drizzle butter mixture over the salmon. Place foil with salmon on the grill. Season with Old Bay. Cook 15 minutes, or until fish is easily flaked with a fork.
Makes 8 servings. 370 calories per serving. Recipe is found at www.allrecipes.com.
Roast Chicken and Sweet Potatoes
- 2 tablespoons whole-grain or Dijon mustard
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon group pepper, divided
- 1 ½ – 2 pounds bone-in chicken thighs, skin removed
- 2 medium sweet potatoes, peeled and cut into 1 inch pieces
- 1 large red onion, cut into 1 inch wedges
Position rack in lower third of oven; preheat to 450° F. Place a large rimmed baking sheet in the oven to preheat. Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown, and an instant-read thermometer inserted into a chicken thigh registers 165°, 30-35 minutes.
Makes 4 servings. 408 calories per serving (includes veggies)!
Steak and Sriracha Lettuce Wraps
- 1 lb fajita strips, diced into ½” bites
- large onion, diced
- 3 cloves garlic, diced
- 1 bell pepper, diced
- 2 tbsp sriracha
- 2 tsp coconut aminos (you can use soy sauce or tamari too, but they contain soy and are not paleo)
- drizzle, sesame oil
- green onions, to garnish
- handful pea shoots
- large iceberg, romaine or other lettuce leaves
In a hot pan, add oil and heat until shimmery (30 seconds to 1 minute). Add fajita meat and cook on high for about 2 minutes, tossing occasionally. Add onions and peppers and continue to cook on high, occasionally tossing, until browned- about 5 minutes.
Add garlic, then sesame oil, sriracha, and coconut aminos and pea shoots. When steak and veggies are well coated and sauce has been absorbed, remove from heat. Spoon into lettuce cups and top with diced green onions.
Makes 6 servings. Recipe found at www.sweetcsdesigns.com.
Sweet Potato Black Bean Burger
For the burger:
- 1 medium sweet potato
- 1/2 cup dry millet
- 1/2 cup rolled oats
- 2 tablespoons fresh cilantro
- 1 1/2 teaspoons garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 15-ounce can black beans, rinsed and drained
- 1 cup corn
- 2 tablespoons olive oil
- 8 whole wheat hamburger buns
For the cream sauce:
- 1 ripe avocado
- 3 ounces nonfat plain Greek yogurt
- 1 teaspoon fresh lime juice
- 1/4 teaspoon salt
- 1 Roma tomato, diced
Preheat oven to 400°F. Bake the sweet potato for 50-60 minutes or until soft. While the sweet potato is baking, cook the millet until soft, about 20-30 minutes. Once the sweet potato is baked and cooled, combine sweet potato, oats, one cup of black beans, cilantro, garlic powder, cumin, salt, pepper, and 1 tablespoon oil in a food processor. Mix until smooth. In a separate bowl, mix together the sweet potato mixture with the remaining beans, the corn, and millet. Heat the remaining tablespoon of oil in a large pan on medium heat. Place heaping spoonfuls of the mixture onto the hot pan, and use the back of the spoon to pat them flat and form four-inch-diameter patties. Brown both sides of each burger. While the patties are cooking, mash the avocado with a fork. Mix in the Greek yogurt, lime juice, and salt. Stir in the tomatoes, and set aside. Serve on a bun with a dollop of avocado cream sauce.
Makes 8 servings. 367 calories per serving. Recipe found at www.popsugar.com.
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