Oven Baked Chicken Fajitas

This is an easy way to make fajitas without having to stand over the stove.  They turned out really tender and delicious!  I ate them in a large lettuce leaf topped with spinach, tomato, and salsa, but they would be equally good with corn or flour tortillas and your choice of toppings.

Oven Baked Chicken Fajitas
Makes 4 servings

Ingredients:

1 large onion, sliced into thin strips
2 small red peppers, sliced into thin strips
1 large green pepper, sliced into thin strips
1 pound chicken breast, sliced into thin strips
1 tablespoon olive oil
1 tablespoon chili powder
1/2 tablespoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Instructions:

1. Preheat the oven to 400 degrees.
2. Mix all the spices in a small bowl and set aside.
3. Place the onion and peppers into a 9x13 glass dish and top with the sliced chicken.
4. Sprinkle the seasoning over the chicken and veggies.
5. Drizzle the olive oil over everything.  Mix with your hands, if needed, to make sure everything is covered.
6. Bake in the oven for 40 minutes, stirring everything once halfway through.

Pan Fried Zucchini Noodles

I was looking for something different to do with zucchini besides roasting it in the oven and got inspired by something I saw on Pinterest. I bet you could also do this with low-sodium soy sauce instead of the balsamic vinegar and it would taste just as yummy!

Pan Fried Zucchini Noodles
Makes 4 servings

Ingredients:

3-4 zucchini
1 tablespoon balsamic vinegar
1/4 teaspoon red chili pepper flakes
1/4 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon olive oil

Instructions:

1. Using a mandolin or vegetable spiralizer, turn the zucchini into noodles.
2. Heat the olive oil in a skillet on medium heat.
3. Add the noodles, stir, and let cook for 2-3 minutes.
4. Add the remaining ingredients, stir, and cook until the noodles are beginning to brown and are softened.

Healthier Lasagna

When I started to make this recipe, I fully intended to make Skinnytaste's Zucchini Lasagna.  However, I managed to get home from the store without the zucchini, so I had to adapt the recipe for what I had on hand.  It turned out great, and it froze and reheated really well!

Healthier Lasagna
Makes 8 servings

Ingredients:

1 lb 93% lean ground beef
3 cloves garlic
1/2 onion
1 tsp olive oil
Salt and pepper
28 ounce can crushed tomatoes
2 tablespoons fresh basil
15 ounces part-skim ricotta cheese
8 ounces part-skim mozzarella cheese
1/4 cup Parmesan cheese
8 ounces brown rice pasta

Instructions:

1. Brown the meat in a saucepan and season with salt and pepper. At the same time, boil water for the brown rice pasta.  Follow the directions on the package to cook the pasta and then drain.
2. Remove meat from the pan. 
3. Add olive oil to the pan and saute the garlic and onions for about 2 minutes.
4. Return the meat to the pan and add tomatoes and basil.
5. Simmer on low for 30-40 minutes, covered.  The sauce should thicken.
6. Preheat oven to 350 degrees.
7. Mix the drained pasta with the ricotta and Parmesan cheeses.
8. Spray a 9x13 glass baking dish with cooking spray.
9. Spread some of the sauce on the bottom of the baking dish to cover.
8. Layer the pasta and cheese mixture with the sauce mixture.
9. Top with the mozzarella cheese and cover baking dish with foil.
10. Bake 45 minutes covered, then uncover and bake 15 minutes more.

NOTE: If you are following the 21 Day Fix, your measurements are: 1 Red, 1 Yellow, 1 Blue

Chicken Enchiladas

When my Crockpot Chicken Tacos recipe made way more than I could eat in a few meals, I decided to freeze a portion to use to make Chicken Enchiladas.  I defrosted the chicken in the fridge and reheated it on low in a skillet, and it was ready to go into the enchiladas.  They turned out great!

Chicken Enchiladas
Makes 4 servings

Ingredients:

3 cups shredded chicken
2 cups enchilada sauce (use canned or see recipe below)
4 whole wheat tortillas
1 cup shredded cheddar cheese

Instructions:

1. Preheat the oven to 400 degrees.
2. Spray a 9x9 glass baking dish with cooking spray.
3. Mix the chicken with 1/2 cup of the enchilada sauce.
4. Put 1/4 of the chicken mixture into a tortilla, roll it up, and place seam side down in the baking dish.
5. Repeat with each tortilla.
6. Top enchiladas with remaining enchilada sauce and sprinkle with cheese.
7. Cover with foil and bake 20 minutes.
8. Uncover and bake 5 minutes more.

Enchilada Sauce
From The Skinnytaste Cookbook

Ingredients:

1/4 teaspoon olive oil
2 garlic cloves, minced
3/4 cups low sodium chicken broth
1 1/2 cups canned tomato sauce
1 tablespoon chopped chipotle chile in adobo sauce
1/2 teaspoon Mexican-style chili powder
1/2 teaspoon cumin
1/4 teaspoon kosher salt
Dash ground black pepper

Instructions:

Heat a medium nonstick saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes. Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes. Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.

NOTE:  If you are doing the 21 Day Fix, your portions are: 1 Red, 1 Yellow, 1 Blue, 1/4 Purple