Easy Oven Chicken Fajitas

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Next to Italian food, Mexican food is probably my favorite type of cuisine. I love making it at home, but sometimes it can be a daunting task. When it comes to fajitas, you have to marinate the chicken, cook the chicken, sauté the peppers, sauté the onions. It takes a while! But what if I told you that you can throw all the components in a pan, bake it and get delicious fajita filing results? Well, you can! And here's the recipe how. Enjoy!

Printable Recipe

Ingredients

Fajita seasoning:

• 1 1/2 tsp. seasoned salt
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper flakes, optional

Other ingredients:

• 1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
• 1 medium red pepper, cut into thin strips
• 1 medium green pepper, cut into thin strips
• 1 onion, cut into thin strips
• 3 tbsp. canola oil
• 2 tbsp. lime juice
• 6 flour tortillas (8 inches), warmed 
• Shredded cheddar cheese, salsa, guacamole and sour cream, for serving

Preheat the oven to 400 degrees F. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside

Place the chicken, peppers and onions in a 9×13 inch casserole dish. 

Sprinkle the seasoning mixture over the meat and vegetables and drizzle with canola oil. Mix so the vegetables and chicken are evenly coated.

Bake for 35-40 minutes, stirring halfway through. Remove from the oven and squeeze lime juice over top.

Serve in tortillas with cheese, salsa, guacamole and sour cream.

Source: SK Original

Grilled Shrimp Salad with a Garlic Balsamic Vinaigrette

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Chris and I have been craving healthy dinners the past few weeks, so I've been perusing my "Healthy Eating" section for some recipe inspiration. Salads always seem like the way to go, but I find myself having to add a lot of fixings so that we aren't starving a few hours later. A simple protein (like shrimp) and tons of other vegetables are an easy way to load up a salad and make it a hearty main course. Top with a delicious vinaigrette and you're done. Enjoy!

Printable Recipe

Ingredients

Dressing: 

• 1/4 cup balsamic
• 2 garlic cloves, finely minced
• Salt and pepper, to taste
• Pinch of sugar
• 1 tbsp. Dijon mustard
• 1/4 cup olive oil

Shrimp:

• 1/4 lb. peeled and deveined shrimp
• Salt and pepper, to taste

Salad:

• 1/4 cup canned corn, drained
• 1 bag salad greens
• 1/4 cup cherry tomatoes, cut in half
• 1/2 green pepper, chopped
• 1/2 cucumber, peeled, seeded and chopped
• 1/4 cup mushrooms, sliced

In a small bowl, combine the balsamic vinegar, garlic, salt, pepper, sugar and Dijon. Slowly whisk in the olive oil and set aside.

Meanwhile, sprinkle the shrimp with salt and pepper. 

Lightly spray a grill pan with cooking spray. Add the shrimp and cook for 2 minutes per side or until pink. Remove from the grill and set aside.

Add the corn to to a dry skillet and cook for 3-4 minutes or until begins to char.

Add the salad greens to a bowl. Top with corn, tomatoes, green peppers, cucumbers, mushrooms and shrimp. Drizzle salad dressing over top.

Source: SK Original

Blueberry Strawberry Crumble Bars

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Hey guys! Today's SRC post comes from Jess over at Pumpkins and Peonies. I absolutely love everything about her blog from the look of it, to the recipe selection, to the assorted content. Definitely go check it out! And while you're there check out these crumble bars. They were to.die.for. 

I finally got our treadmill working again and we recently got a new elliptical, so both Chris and I have been on the hunt to restart our healthy lifestyles. But these bars kind of kicked that out the door. Well, for the day at least. And we still deemed them as healthy since they contain fruit. That's acceptable, right?

I made these when we had company this weekend and we all happily devoured them. Serve them warm with a little ice cream on top and it's heaven on a plate. You can even switch up the berries (i.e. use raspberries, blackberries, etc.) to fit your taste buds. Anything really goes here. Enjoy!!

Printable Recipe

Ingredients

Crust and Topping:

• 1 1/2 cups all purpose flour
• 1 1/2 cups old fashioned oats
• 1 cup firmly packed light brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1 cup unsalted butter, cut into chunks

Filling:

• 2 cup fresh blueberries
• 1 cup fresh strawberries
• 3/4 cup sugar
• 2 tbsp. cornstarch
• 1 tbsp. lemon juice

Generously coat 11×7-inch pan with nonstick cooking spray. Set aside.

For crust and topping: Place flour, oats, brown sugar, baking powder, salt, and ground cinnamon into a food processor. Pulse to blend (about 20 seconds). Add butter and pulse until you have a crumbly mass (not dry by sticking together).

For filling: Toss blueberries and raspberries in a small bowl with sugar, cornstarch, and lemon juice.
Spread half of crumble mixture into prepared pan and pat down gently. Spread fruit filling evenly over crust. Top as evenly as possible with remaining crumble mixture and press slightly. Chill 30 minutes.

Heat oven to 350 degrees F. After chilled, bake bars 40 to 45 minutes until fruit starts to bubble. Reduce oven to 325 degrees F and bake additional 15 to 20 minutes or until fruit that is bubbling is deeper in color and edges of squares are browned. Cool completely in pan before cutting or refrigerate 2 to 3 hours before cutting.

Source: Pumpkins and Peonies

An InLinkz Link-up

Blueberry Granola Coated Pork Chops with a Blueberry Sauce

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Today I'm posting a recipe for the Golden Girl Granola Blogger Recipe Challenge. Golden Girl Granola sent me a free sample of their Bluesberry Granola to try out in a new recipe. The only kick was…the recipe had to be an entree! I mean normally I have granola with milk or sprinkled on yogurt, so coming up with an entree recipe was a challenge. But a challenge I was up for!

I think that blueberry and pork pair extremely well together, so I used my normal Pork Cutlet recipe and replaced the breadcrumbs with ground up blueberry granola. Then I topped it with a sweet and savory blueberry sauce that complemented the pork and granola coating perfectly. The result was a perfectly moist and slightly sweet version of my favorite pork recipe. Enjoy!

Printable Recipe

Ingredients

For the pork chops:

• 1 cup blueberry granola (such as Golden Girl Bluesberry Granola)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup all purpose flour
• 2 eggs
• 1-1 1/2 lbs. pork cutlets, thinly sliced
• Canola or vegetable oil

For the blueberry sauce:

• 1 cup fresh blueberries
• 1 cup water
• 1/2 cup brown sugar
• 1/2 tsp. balsamic vinegar

For the pork: Preheat oven to 400 degrees F.

Add granola to a food processor or blender. Pulse until granola turns in to crumbs. Pour into a shallow plate and set aside.

In a shallow plate, mix flour, 1/2 tsp. salt and 1/2 tsp. pepper. In separate plate, whisk eggs.

Dip each cutlet in flour, then egg mixture, then granola crumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. canola oil over medium-low heat. Cook pork on each side until brown, about 2-3 minutes per side. Repeat with remaining cutlets, adding more oil if necessary.

Keep warm in a 200 degree F oven.

For the sauce: Add blueberries, water, brown sugar and balsamic vinegar to a small pan. Bring to a boil then reduce heat to a simmer. Continue to cook until reduced by half, stirring often.

Top pork chops with blueberry sauce.

Source: SK Original

Peanut Butter Fruit Dip with Yogurt and Honey

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Hey all! Sorry for being M.I.A. the past few weeks. We closed on our new house this past Friday (yay!) so we've been busy with that, packing and trying to get our current house ready for its new owner. We also find out the gender of our new baby this Thursday (double YAY!) so I just haven't had too much time to focus on the blog. But don't worry, I'll be back soon!

That being said, it was nice to get back onto the blog and post a new recipe for today! I didn't want to pass up my SRC post, and the Happy Go Lucky blog had a perfect recipe for me to make. It only required three ingredients and I could whip it up for a quick snack for Bradley and me. We are both obsessed with fruit these days (he's all about strawberries, blueberries and grapes, while I've been obsessing over mangoes), and all types are a perfect accompaniment to this dip. It's quick, healthy and super yummy. Enjoy!

Printable Recipe

Ingredients

• 1 (5.3 oz.) container plain or vanilla Greek yogurt
• 1/4 cup creamy peanut butter
• 2 tbsp. honey
• Fruit, cut up, for serving

Combine yogurt, peanut butter and honey in a small bowl. Serve with fruit.
Source: Happy Go Lucky

An InLinkz Link-up