Oven Baked Chicken Fajitas

From realmomkitchen.com

Oven Baked Chicken Fajitas

4.5 from 2 reviews

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• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

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

Roasted Parmesan Green Beans

From Skinnytaste.com

Guacamole Bruschetta

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Guacamole Bruschetta

From justataste.com

Guacamole Bruschetta

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Mozzarella Tomato and Avacado Salad

From everythingfab.com

Mozzarella Tomato and Avacado Salad

Ingredients
1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper
baguette-optional

1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve salad with toasty bread.

Diced Caprese Salad

From closetcooking.comDiced Caprese Salad

Ingredients:
2 large ripe field tomatoes (diced)
1 large ball fresh mozzarella (diced)
salt and pepper to taste
2 tablespoons basil pesto

Directions:
1. Divide the tomatoes and mozzarella in two and form stacks on two plates alternating the tomatoes and mozzarella seasoning with salt and pepper as you go using a ring.
2. Top each stack with basil pesto and enjoy!

Black Bean and Tomato Quinoa

From punchfork.com

• Ingredients
• categorized
• original

• This recipe is vegetarian

• Produce
• Black beans (1 (14- to 15-ounce) can)
• Cilantro, fresh (1/4 cup)
• Lime, zest (2 teaspoons)
• Scallions (4)
• Tomatoes, medium (2)

• Cooking & Baking
• Sugar (1 teaspoon)
• Vegetable oil (1 tablespoon)

• Pasta & Grains
• Quinoa (1 cup)

• Drinks
• Lime juice, fresh (2 tablespoons)

• Dairy
• Butter, unsalted (2 tablespoons)

Chunky Avacado Salsa

From justcookalready.com

1 medium tomato

2 avocados

1 cup of sweet white corn (I get a frozen bag from Costco)

1 Bushel of green onions

1 can of black beans
, drained
Garlic Pepper (I never have this, so I leave it out)

Garlic salt w/ parsley

Tapatio Sauce



Place drained black beans and corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the garlic pepper, garlic salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).