Tasty Tuesday Recipes

Tasty Tuesday: Oven Baked Fajita

I found this YUMMY recipe and have tried it.  I cut back on the spices so it wouldn’t be too spicy for hubby BUT it was really good.  Quick and easy.  The bonus is it froze well too.

Thinking it might work with beef too…. OR just lots of veggies.  How will you change it up?

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (I used olive oil)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

  1. Preheat the oven to 400 degrees.
  2. Place chicken strips in a greased 13×9 baking dish.
  3. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  4. Drizzle the spice mixture over the chicken and stir to coat.
  5. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  6. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday: Slow-Cooker Fajita Recipe

If you always order the mixed-grill fajitas, it’s time to get your surf ‘n turf on at home!  Thank you Hungry Girl for another awesome recipe…
1/6th of recipe (about 1 cup): 169 calories, 4g total fat (1g sat fat), 617mg sodium, 7g carbs, 1.5g fiber, 3g sugars, 25g protein.  SmartPoints® value 2*

Prep: 20 minutes       Cook: 2 hours on high or 4 hours on low, plus 15 minutes

Ingredients:
8 oz. raw boneless skinless chicken breast, cut into strips
8 oz. raw flank steak, cut into strips
1/2 tsp. each salt and black pepper
2 cups sliced red and green bell peppers
2 cups sliced onions
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp. cayenne pepper
2 cups chicken broth
8 oz. (about 16) raw large shrimp peeled, tails removed, deveined

Directions:

  • Place chicken and beef in a slow cooker, and season with salt and black pepper.
  • Add peppers, onions, and remaining seasonings. Top with broth, and stir to mix.
  • Cover and cook on high for 2 hours or on low for 4 hours, or until chicken and beef are fully cooked.
  • If cooking on low heat, increase heat to high.
  • Add shrimp to the slow cooker, and stir to mix.
  • Cover and cook for 15 minutes, or until shrimp are cooked through.
  • Serve with a slotted spoon, draining the broth.

MAKES 6 SERVINGS so if you have left overs, freeze them for lunch or dinner another day.6b3ff11aab61425cb826388f06b7e344

Thirty One’s Chill-icious Thermal is perfect for adults and kids.   It’s super easy to carry or clip on a backpack or tote. 10″H x 8″L x 3 3/4″ D.  The best part is it is only $20 plus $7 for personalization.  Keeps food hot or cold.

Hope you have a ThirtyOne-derful day!