How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes

Ahh you guys, there is seriously nothing I love more than delicious sizzling chicken fajitas! I could eat them pretty much on any given weeknight, I mean not only are they packed with tons of flavor, but with just a few simple ingredients you can easily make a healthy filling dinner! Being that fajitas are literally one of our favorite go-to meals, I thought it’d be fun to do a little spin on the traditional fajita dish and simply roll the chicken up around the veggies to make one perfect little serving.

My hubby absolutely RAVED about these and has already requested that we add them into our weekly meal rotation. As you know we love to meal prep and these chicken roll-ups make perfect leftovers for lunches or dinner. The chicken is super moist, the peppers are cooked just perfectly inside the roll-ups and the whole dish literally only takes about 30 minutes to throw together (after the chicken has marinated).

I went ahead and purchased thin sliced chicken cutlets just to make life a little easier, but you could of course use regular chicken breasts, slice them in half or into thirds (depending on the size) and pound them out until they are about a 1/4-inch thick. Either way will work just fine!

Then comes the fun part – marinating!! Please do not skip this part to save time, the longer the chicken marinates, the more flavor they will have so this is really important. The marinade is super easy to make and is a basic recipe that I use for all my fajita recipes which includes a little olive oil, lime juice and garlic along with a combination of chili powder, cumin, oregano, salt and fresh chopped cilantro.

I also add a pinch of cayenne pepper or hot sauce because I like a little heat with my fajitas, but you can leave this out if you don’t like things too spicy. I promise the flavor will still be there!

Oh and don’t let the fact that this recipe requires chicken being rolled up around veggies be a deterrent to you – this couldn’t be easier. Seriously. Any novice home cook (or even your kiddos) could do this! All you need are toothpicks or some kitchen twine, but I personally find that toothpicks are much easier to use annnd I’m sure you already have those lying around your kitchen somewhere. Just roll the chicken up around the slices of bell pepper and secure both sides with a toothpick.

Easy and done! Once the chicken bakes and you’re ready to eat you can remove the toothpicks and the chicken will still remain wrapped around the veggies.
Such an easy dish that takes so little time!

How To Make Chicken Fajita Roll | Food Recipes

How To Make Chicken Fajita Roll | Food Recipes
How To Make Chicken Fajita Roll | Food Recipes

INGREDIENTS :

For the Marinade:

  • 2 Tbsp olive oil
  • Juice of half a lime
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. dried oregano
  • ½ tsp. salt
  • Pinch of cayenne pepper (optional)
  • 2 Tbsp cilantro, chopped

For the Chicken:

  • 3 chicken breasts or 6 thin sliced chicken cutlets ¼-inch thick
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ green bell pepper, sliced

INSTRUCTIONS :

  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.
  2. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step.
  3. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch.
  4. Place chicken cutlets into a large resealable freezer bag and pour marinade over top,
  5. making sure they are completely coated.
  6. Allow chicken to marinate for a minimum of one hour to overnight.
  7. Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet,
  8. roll up and secure with a toothpick.
  9. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish.
  10. Brush tops of chicken with remaining marinade and bake,
  11. uncovered, at 375 for about 25 to 30 minutes or until the juices run clear.
  12. Serve and enjoy!

You can find complete recipes of this Chicken Fajita Roll in eatyourselfskinny.com

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

Chili is the ultimate fall and winter comfort food. Who can say no to a bowl of warm, thick chili that’s loaded with tender chicken and hearty cannellini beans.
It’s some of the best chili I’ve ever had and will be on rotation all winter.

It’s robustly flavored from sweet Vidalia onions, jalapeno peppers, and green chilis. The chili has mild to medium kick, but you can make it spicier by using the jalapeno seeds or by adding more red chili flakes or cayenne pepper.

It’s so easy and ready in 30 minutes. No need to stand over a simmering pot for hours. Many ingredients get tossed into the pot all at once and in no time this hearty, healthy, and comforting chili is ready. Like all chili it tastes better the day or two after you make it and the flavors marry.

To save time, use a storebought rotisserie chicken or leftover chicken that you have on hand. Of course you can roast or pan sauté chicken if you’re so inclined.

Make sure to salt your chili to taste. I use low-sodium chicken broth, low-sodium beans, and add a bit of salt to the chili so I can control the overall salt level. The saltiness of low-sodium broth, beans, rotisserie chickens, and personal preferences for salt all vary so salt to taste.

My family loved the chili and I love that it’s ready so quickly and with very minimal effort.

It makes enough that you can stash half in the freezer for nights when pulling something out of the freezer for dinner is you can muster.

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES
HOW TO MAKE EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI | FOOD RECIPES

INGREDIENTS:

  • 3 tablespoons olive oil
  • 3 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 7 to 8 ounces canned green chilis, don’t drain (I used mild heat)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • 4 cups shredded cooked chicken (use about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
  • two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
  • 1 tablespoon lime juice
  • 1 tablespoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon red chili flakes
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

INSTRUCTIONS :

  1. To a large Dutch oven or stockpot, add the olive oil and heat over medium-high heat to warm.
  2. Add the onion, jalapeno, green chilis, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture take 1
  5. cup of the beans, add to a food processor or blender
  6. add a splash of chicken broth or water and blend until smooth; mixture should be thick.
  7. Add the blended bean mixture along with the whole beans to pot, lime juice, cumin, oregano, salt, pepper, red chili flakes, optional cayenne pepper, and bring to a boil.
  8. Allow mixture to boil gently for about 7 to 10 minutes. It’s unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner
  9. add 1 cup of water or as desired; you’ll adjust the salt and seasoning levels at the end.
  10. For thicker chili, allow mixture to boil longer and reduce until desired thickness is reached.
  11. Add the cilantro and boil 1 minute.
  12. Taste chili and add salt to taste.
  13. This will vary based on how salty the chicken broth, beans, and rotisserie chicken are, and personal preference.
  14. Make any necessary seasoning adjustments (i.e. more salt, pepper, cumin, cayenne, lime juice, etc.).

You can find complete recipes of this EASY 30-MINUTE HOMEMADE WHITE CHICKEN CHILI in averiecooks.com

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

This is the best Chickpea Stew ever! It is hearty and comforting, tastes delicious with rice. I have been so busy lately, it’s been a roller coaster ride since our move to Ohio. So many wonderful things are happening to our family and we feel so grateful for the abundance of blessings that are coming our way.

I have been delaying putting up new recipes because it’s been so difficult for me to decide which ones go on my website and which ones go in my cookbook.
Yes! you heard me, my cookbook is almost ready. I can’t keep the silence any longer and want to share with you all that I have been up to.

Moving here has given me long hours of being able to experiment in my kitchen. Don’t get me wrong where I lived in Virginia was also quiet but in a different way. Devannah started college in January but did most of her classes online. Here she goes to college full time so it’s just Daevyd and myself at home.
In order for me to focus on the cookbook, I had to narrow down my skincare orders to private customers.

I’m also currently enrolled in the Institute of Integrative Nutrition to be a Certified Health Coach. I’m learning how to better work one and one with my clients to motivate them to achieve better overall health-More on this to come.

Well enough on me. This chickpeas stew is simple to make and delicious. Chickpea is low in fat, a good source of protein, fiber, vitamin B6 and iron. They increase bowel health, aid in weight loss and lower cholesterol.

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes
How To Make Chickpea Stew (Vegan, Gluten-free) | Food Recipes

INGREDIENTS :

  • 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
  • 1 tbsp olive oil, (1/4 cup water)
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1/4 cup red bell pepper, chopped
  • 1 medium tomato, chopped
  • 1 carrot, diced
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 cups liquid from boiled chickpeas, or water
  • 1/2 tsp sea salt
  • 1/4 tsp Cayenne pepper

INSTRUCTIONS :

  1. If you are using dried chickpeas, sort, wash and soak them overnight.
  2. The next day drain and rinse chickpeas.
  3. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
  4. Lower heat to simmer and cook until tender, about 1 hour.
  5. Drain chickpeas and reserve 2 cups of liquid, set aside.
  6. If using canned chickpeas, start at step 5.
  7. Heat oil or water in a large saucepan on medium-high heat.
  8. Add onions and cook until soft, about 4 minutes.
  9. Add garlic and cook for 30 seconds stirring.
  10. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.

You can find complete recipes of this Chickpea Stew (Vegan, Gluten-free) in healthiersteps.com

HOW TO MAKE GARLIC BUTTER SALMON IN FOIL | FOOD RECIPES

HOW TO MAKE GARLIC BUTTER SALMON IN FOIL | FOOD RECIPES

You know I can never resist a good tin foil dinner.Because really, at the end of the day, and literally, at the end of the night, no one wants to do a pile of dirty dishes.

And I’ve said this a million times before.

Serve your dinner in the foil packet as is. There’s no shame in that. I promise.

HOW TO MAKE GARLIC BUTTER SALMON IN FOIL | FOOD RECIPES

HOW TO MAKE GARLIC BUTTER SALMON IN FOIL | FOOD RECIPES
HOW TO MAKE GARLIC BUTTER SALMON IN FOIL | FOOD RECIPES

INGREDIENTS:

  • 1/2 cup unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon.
  4. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.

You can find complete recipes of this GARLIC BUTTER SALMON IN FOIL in damndelicious.net