Chicken Fajitas AND Mexican Lasagna

Chicken Fajitas AND Mexican Lasagna! 

Submitted by Devan Oddman

"One of my favorite things to make is actually two meals in one with the same ingreeds but slightly different style.  Eat one that night and freeze the other for another quick dinner anytime!  

*You can make all your favorite fixings for chicken fajitas and combine 1/2 of what you've made into a Mexican lasagna, splitting the layers with either corn or flour tortillas.  

*You can use your favorite meat - ground turkey or beef, chicken grilled and sliced or slow cooked enchilada style (my fav), or even vegetarian if you'd like"

Devan's favorite fixings for her duo of meals:

​Enchilada style slow cooked chicken (which is great because you just throw the chicken in the slow cooker with your fav enchilada sauce, let it cook and shred it when you're ready)

Green, Red, Yellow Peppers (sauteed or from the slow cooker - add them half way through to cook with the chicken)

Red Onion - mexican food is just better with red onion

Black beans - I tend to spice mine up with a little Cholula sauce or some cumin and garlic powder

Mexican rice and corn - whatever mexican rice you like, add a can of drained corn to it after the rice is cooked to warm the corn.  

Cheese

Plain Greek yogurt to sub for sour cream,  chips and salsa (and avocado when you can get them at a decent price and are ripe for eating) 

Build Fajitas using half of what you made and enjoy! 

For Mexican Lasagna:

Take the other 1/2 of the cooked ingredients from the fajitas, along with cheese, and add in layers with tortillas into a round baking dish (casserole dish). Cover tightly with plastic wrap before an air tight sealed lid and freeze until the next time you're craving some delicious mexican food! 

Seems labor intensive but it's really not...2 dinners in one prep! 

Enjoy!  

Pesto Chicken Salad Sandwiches

• Pesto Chicken Salad Sandwiches
• Submitted by Jessica Woodbury
• Original Recipe on Cooking Light

INGREDIENTS

• 1/2 cup low-fat mayonnaise
• 1/3 cup plain fat-free yogurt
• 1/3 cup commercial pesto (such as Buitoni)
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cubed cooked chicken (rotisserie chicken from the store for something especially easy and quick)
• 1 cup diced celery
• 1/3 cup chopped walnuts, toasted
• 1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
• 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
• 10 romaine lettuce leaves

PREPARATION

Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.

Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

Creamy Tomato Soup

Creamy Tomato Soup
Submitted by Jessica Woodbury

28 oz can diced tomatoes, Italian style (with herbs like basil, garlic, & oregano)

1 C chicken broth (obviously use vegetable broth for a fully vegetarian option)

1/4 C butter (I generally omit this or just add a tad - it hangs out on the top of the soup as melted oil anyway)

2 Tb sugar (I also use perhaps only 1 tbsp. Probably be great without as well)

2 Tb onion, chopped

1/8 tsp baking soda

2 C heavy whipping cream (I only use perhaps 1 cup)

Mix tomatoes, broth, butter, sugar, onion, and baking soda in a saucepan. Cover and simmer for 30 minutes. Heat cream separately. You may warm it in the microwave for one minute per cup of cream, if you choose. Add the cream to the tomato mixture just before serving. Makes 6-8 servings.  

Like most soups, this is even better the next day. And it is such an easy soup!

Slow Cooker Chicken Cacciatore

Slow Cooker Chicken Cacciatore

Submitted by Annalise Dawson

Prep time: 20 minutes

Cooking time: 7-9 hours

6 servings

Slow Cooker

6 skinless, boneless chicken breast halves

28 oz. diced or crushed plum tomatoes

6 oz. tomato paste

2 green/yellow/red bell peppers, seeded thinly sliced

8 oz. fresh mushrooms, sliced

1 yellow onion, finely diced

3-4 garlic cloves, minced

1 tsp. dried oregano

1 tsp. dried basil

1-2 bay leaves (optional)

1 tsp. salt

1/2 tsp. pepper

crushed red pepper flakes to taste (optional)

1.  Put the chicken in the slow cooker.  Top with crushed tomatoes, tomato paste, bell peppers, mushrooms, onion, garlic, oregano, basil, bay leaves, salt, pepper, and crushed red pepper flakes.  Stir well to combine

2.  Cover and cook on low for 7-9 hours.

Serve over/with pasta (fettucine, pappardelle), rice, or even quinoa.

Coconut Chicken Stir Fry

Coconut Chicken Stir Fry

Submitted by Annalise Dawson

Active time: 35 minutes

4 servings

Wok or large frying pan

4 tsp. coconut oil (or canola oil), divided

1 lb. chicken tenders

1 jalapeño pepper, minced (optional)

1 bunch scallions, sliced, whites and greens separated

2 c. sliced shiitake mushroom caps

1 Tbsp. minced fresh ginger

3/4 c. coconut milk (or "lite" coconut milk)

2 Tbsp. fish sauce

4 tsp. lime juice

1 Tbsp. brown sugar

6 c. sliced napa cabbage (could use boo choy instead)

3/4 c. chopped fresh basil

1. Heat 2 tsp. of oil in wok over medium-high heat.  Add chicken and cook, stirring often, until cooked through and lightly browned (about 5 minutes).  Transfer chicken to a plate.

2.  Heat remaining 2 tsp. of oil in wok.  Add jalapeño, scallion whites, mushrooms, and ginger and cook, stirring until fragrant and mushrooms soften (less than 1 minute).  Stir in coconut milk, fish sauce, lime juice, and brown sugar; bring to simmer.  Cook until mushrooms are tender, 2-3 minutes.  Stir in cabbage (or bok choy), the chicken and scallion greens; cook, stirring constantly, until cabbage is slightly wilted (2-3 minutes).  Stir in basil just before serving. 

Serve with steamed jasmine rice mixed with chopped peanuts (optional).

Potato Soup

Potato Soup

Submitted by Annalise Dawson

Prep time: 20 minutes

Cooking time: about 30 minutes

8-10 servings, freezable

Large stockpot or Dutch oven

1 large onion, diced

2 Tbsp. butter

1 Tbsp. flour

1-2 tsp. paprika

4-5 c. chicken stock

3 lbs. white potatoes, peeled and cubed (small cubes result in a thick, creamy soup, larger cubes stay intact and result in a thinner soup)

1 celery stalk, chopped

16 oz. sour cream

1-2 bay leaves (optional)

eggs (optional)

bacon (optional)

shredded cheese (optional)

chives (optional)

salt and pepper to taste

1.  Brown in butter in a large stockpot until soft.  

2.  Add flour, paprika, and potatoes and cover with chicken broth.  

3.  Add bay leaves and celery and simmer for half an hour.  

4.  Option to add protein: When potatoes are tender, drop in eggs to poach in the chicken broth (works best in the thinner broth soup, not the thicker, creamier soup).     

5.  Add sour cream and salt and pepper to taste.  Bring to a boil and serve with bacon, shredded cheese, and chives on top.

Milanesas de Carne (Breaded Fried Steak or Chicken)

Milanesas de Carne (Steak Milanesas)
Submitted by Loli Cash

"Popular throughout Latin America, milanesas are thin cut steaks that have been breaded and fried. They're easy to make and perfect for a quick supper. Start with thinly sliced top round, dip slices in egg and bread crumbs, and fry for a few minutes on each side. You can make milanesas with chicken breasts too (pollo a la milanesa) - just be sure to pound them to a thin, even thickness. Steak mildness are delicious!!!"  

Prep time: 15 minutes. Cook time: 10 minutes

Ingredients:
1 pound top round, sliced thinly into about 6 steaks
1 cup bread crumbs
2 tsp. oregano
1/2 cup flour
1 tsp. salt
1/2 tsp. ground pepper
2 eggs
vegetable oil for frying
salt and pepper to taste

Preparation:

Mix the flour, salt, and pepper together in a shallow bowl. 

Mix the breadcrumbs with the oregano and spread onto a plate. 

Whisk the eggs lightly. 

Dredge each steak into the flour, coating both sides. 

Dip each piece into the egg, then place into the breadcrumbs, coating both sides thoroughly. 

Heat 1/2 inch of oil in a large skillet on medium-high heat. 

Fry each steak for about 3-4 minutes on each side, or until breading is crispy and steak is cooked to desired doneness. 

Serve warm

ENJOY! :)

Orzo, Pine Nut, and Feta Salad

Orzo, Pine Nut, and Feta Salad
Submitted by Christy Wulz

Ingredients:
1 pound orzo
3 tbsp. fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 oz), crumbled
1 cup thinly sliced scallion greens

Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.

Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

cooks' note:Toast pine nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.

Maple Dijon Chicken

Maple Dijon Chicken
Submitted by Aubrey Chavez

Chicken thighs
1/2 C. Dijon mustard
1/4 C. maple syrup
1 Tbsp. rice wine vinegar
fresh rosemary
salt and pepper

Directions:

Line pan with foil

Salt and pepper chicken thighs

Mix mustard, vinegar, and syrup.

Pour over chicken.

Flip chicken so it’s totally covered.

Bake at 450 degrees for 40 minutes
*baste half way through

Mal's Creamy Italian Crock Pot Chicken

Mal’s Creamy Italian Crock Pot Chicken

submitted by Aubrey Chavez

• 4-6 boneless, skinless chicken breasts
• 1 packet Italian dressing mix
• 2 cans cream of chicken soup
• 1 (8 ounce) block of cream cheese, cut into cubes
• Egg Noodles or Rice, to serve with

INSTRUCTIONS

• Place chicken breasts in crock pot, and sprinkle the Italian dressing mix over the top. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.
• Cover and cook on Low heat for 6 hours. (OR on High for 3 hours) Remove lid and stir mixture together. Cut chicken into bite-size pieces. (If the sauce seems too thick, you can thin it out with a little milk)
• Serve chicken and sauce over cooked egg noodles or rice.*
  
  
  *I have a recipe like this as well, and love to put it over mashed potatoes. And light cream cheese works as well! - Jessica

Peruvian Chicken (or Veggie) Soup

Peruvian Chicken (or Veggie) Soup

Submitted by Chrissy Summers

Ingredients: 

At least 1-2 tablespoons of garlic, pushed through a garlic strainer (we double it).  You basically want it pulverized.  

1/2 an onion diced

A couple glugs of olive oil 

2 cups of cooked quinoa (I like the Trader Joes blend as the color is nice)

2-3 cups of diced veggies (I measure with two-3 handfuls)- really whatever you have lying around, but I like to use:

Asparagus

Zucchini

Carrots 

Celery 

Spinach

1 cup of chopped cooked chicken (I often skip the chicken-unless I have some leftover chicken on hand)

1/2-3/4 cup of milk of choosing (I usually start with half and half and finish with skim so I feel better)

1 cup shredded cheese that melts well (a cheddar works well, mozzarella is too stringy- you don’t want a cheese that will over-power everything-like a super sharp parm)

1 egg (sometimes I use two)

1 full handful of chopped cilantro

Salt and pepper to taste as desired

6 cups (or more) of chicken stock (use veggie stock to make a vegetarian dish) 

Use a nice big pan- a wok or your bigger cooking pan. 

1. Cook your quinoa. Put aside. 
2. Heat us the oil until is it hot on medium heat. Throw in the garlic for a few minutes until it cooks, but is not brown.  Then add the onions and cook until they soften and start to sweat.  
3. Throw your carrots and celery in the pan, or any other tougher vegetables.  Give them a few minutes to cook. ​
4. Through the rest of your veggies in. 
5. Add your chicken (if you have it) and chicken stock. Let everything cook for a while (10 minutes or so).
6. Add the milk. Stir around. 
7. Add the egg in the middle of the soup.  Let it cook for 30 seconds-1 minute then stir it around. 
8. Add your cheese, stir in. 
9. Finish with a huge handful of cilantro.  The cilantro is important!  Stir in, add salt and pepper to taste. 
10. Try not to eat too many bowls at once! 

Fried Rice

Fried Rice

Submitted by Megan Cortines

The recipe can be used as a meal or a side and ingredients can be changed or substituted to your preference! I estimated the measurements of the veggies, because it doesn’t really matter exactly how much you use.

• 2 cups white rice
• 4-5 eggs
• 1 bell pepper
• 1 cup sliced mushrooms
• 1 1/2 cup of sliced carrots
• 3 green onions, greens sliced only
• 1 squash, sliced and quarted
• 1-2 cups of spinach
• 3 cloves of garlic, diced
• 1 tbsp of diced ginger, or less depending on taste preference
• Soy sauce to taste
• Salt and Pepper to taste

1. Start cooking the rice, 2:1 ratio of water to rice. Best if made a day ahead.
2. Sauté the carrots, bell pepper, mushrooms, and squash all separately in olive oil and place in bowl all together.
3. Scramble the eggs to the point of slight browning.
4. Once rice is almost finished, sauté the garlic, ginger, spinach and green onions in olive oil.
5. Add the cooked rice to pan, and soy sauce, salt and pepper.
6. Once the rice taste good, add all other ingredients and sauté together.
7. Enjoy!

Chicken Tortilla Soup

Chicken Tortilla Soup

Submitted by Debbie Nichols

4 chicken breasts - add raw and shred when cooked

1 clove garlic minced

2 14 oz. cans diced tomatoes

4 cups chicken broth

1 cup medium salsa

1 can corn

1 TBLS cumin

1/2 cup chopped cliantro

1 can black beans

1 can pinto beans

1 can kidney beans

Directions

1. Put everything in a crock pot and cook 4-6 hours on high or 8-10 hours on low.  

2. Shred chicken before serving.

3. Serve with cheese, sour cream, guacamole and tortilla chips.

**I usually add whatever vegetables I have such as carrots or zucchini.  Chop them up and place them in with the rest of the ingredients.

Thai Turkey Burgers

Thai Turkey Burgers
Submitted by Christina Schmoyer

For the burgers, combine:
1 pound ground turkey
2 Tbs. chopped scallions
2 Tbs. chopped cilantro
2 Tbs. peanut sauce (recipe below)
1 package hamburger buns

Mix and form burgers, then grill.

For peanut sauce, mix together:
2 Tbs. creamy peanut butter
1 Tbs. rice vinegar
1 Tbs. reduced-sodium soy sauce
1 1/2 tsp. grated ginger
1 tsp. sesame oil
1/2 tsp. honey

Stir until smooth and add to burgers before grilling.

Mango salsa: top cooked burgers with salsa
1 ripe cubed mango
1/4 chopped bell pepper
2 Tbs. chopped cilantro
1 Tbs. chopped basil
2 Tbs. lime juice
2 Tbs. olive oil
salt and pepper to taste

**Get a head start: Burgers can be formed up to one day before grilling. Store patties in the refrigerator between layers of parchment paper.  Use wet hands to shape the patties. The meat will be less likely to stick to your fingers.

Lemony Lentil Spinach Soup

Lemony Lentil Spinach Soup

Submitted by Harini Gurusamy

"Here's my quick version of an Indian recipe. Packed with iron, proteins, and vitamins. The spices in the recipe help fight cold and I love it on a chilly winter evening."

1/4 cup Lentil 
1 cup water

5 oz bag fresh or frozen Spinach 

1/4  tsp Turmeric 

2 tsp. Minced garlic 

1 tsp. Minced ginger 

1 Onion 

1 Tomato 

1 Lemon 

1/2 tsp. Salt 

1 tsp. Pepper 

2 tsps Minced Coriander leaves 

Boil lentils for 15 minutes. 

Add spinach and turmeric and boil for another 5 minutes

Sauté onion for 3 minutes

Add ginger, garlic, and tomato for another 2 to 5 minutes

Pour the mixture to the cooked lentil + spinach

Add half or full lemon as desired and salt + pepper to taste

Sprinkle coriander leaves for added taste

Serve hot 

Chicken Curry

Chicken Curry
Submitted by Julia Lilly

3 lbs. chicken
2 lbs. chopped butternut squash
2 medium onions
8 garlic cloves
fresh ginger
2 tbsp. curry powder
1 tsp. ground coriander
1 tsp. ground cumin
2 packages frozen peas
2 cans unsweetened coconut milk
optional: 
1/4 cup cilantro
1/2 cup toasted cashews

Step 1: In a 5-quart slow cooker, toss all ingredients (except peas) and only one can of coconut milk and cover, cook on low setting all day until chicken is fork tender (or on high for about 4 hours).

Step 2: Stir in 2nd can of coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

Step 3: Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

Step 4: To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired. 

Busy Mama and Busy Papa Cooking Tips