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).

Super-Exceptional Raspberry Smoothie

Found on Pinterest!

Super-Exceptional Rasberry Smoothie (This recipe is packed with anti-oxidents, nutrients & Vitamins) Ingredients: 1/3 cup raspberries (or blueberries) 1/2 cup strawberries, halved 1 cup plain yogurt 1 cup milk 1 tsp almond extract (optional) 2 - 3 Tbsp honey, to taste.


DONE! I have to say first, that we were once spoiled in Jamaica with a poolside Raspberry Smoothie--we've been on the search for something just as good since then. I have to say, we're almost there. Granted, the difference very well could be environmental at this point! Serving a smoothie on a cold January evening in New England just can't compete with poolside Jamaica in June. 


Regardless, this will be MY recipe until something better comes along, which really might not happen. I LOVED the almond extract, my family, however, preferred it plain. 


Family's Response?  A- (Again, environmental? Probably)
Prep Time? A+ (I used my "Magic Bullet" to blend... easy clean-up too)
Nutritiousness? A+ (I used skim milk and Greek Plain Yogurt for added protein)


Additionally, the Greek Yogurt can be a little tart so I did opt to throw in some honey. I will recommend this time and time again. 

Spicy Honey Chicken Salad

From ourbestbites.com

Spicy Honey Chicken Salad

1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions

Spicy Honey Chicken
Honey-Citrus Vinaigrette

This serves 4 large salads or 6 smaller sized ones.

While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you’re at a fancy restaurant!

Quick Fix: Summer Salad with Strawberries and Feta

From ourbestbites.com

Summer Salad with Strawberries and Feta
Recipe by Our Best Bites

–Salad greens (I just used chopped Romaine lettuce because I wanted that crispness, but you could add spinach or other varieties of lettuce)

–Crumbled feta cheese (I used the Athenos Black Peppercorn variety and the mild variety for the kids, so use whatever)

–Thinly sliced red onions

–Sliced strawberries

–Candied pecans or walnuts (check out how I did it in this recipe)

–Grilled chicken breasts (optional)

–Crumbled bacon

–Honey Red Wine Vinaigrette to taste

You can either combine the ingredients in a plastic storage container and gently shake the container to combine and then transfer the salad to serving dishes or, if you want a pretty presentation, divide the greens among salad bowls or plates and then arrange the remaining ingredients on top and drizzle with the dressing. You can also toss it all together in a big bowl to serve at a party. Any way you do it, it’s a cool, delicious, quick and easy summer dinner that even my “Where’s the Beef?” husband loved.

Southwest Pasta Salad

From ourbestbites.com

Southwest Pasta Salad
Recipe by Our Best Bites

Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked. While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings