Chicken Pita Fajita Tacos

Chicken Pita Fajita Tacos

 

Tonight I needed to make something easy. I love tacos and I grew up eating them all the time. I was always a fan of crunchy corn taco shells. We would always make our own, since we didn’t like any of the ones from the store. Homemade shells are always better. We would eat them the same way all the time. I wanted to give a new look and taste  There are so many ways to make them, and here is one of my new takes on the great taco.

Ingredients

Green leaf lettuce

tomatoes

abt. 1 1/4 lbs. chicken breast

1/2 small onion

8 mini sweet peppers

fat free sour cream

1/2 tsp. ground cumin

1/2 tsp. garlic powder

1 large lime

1 pkg. McCormick Fajitas Seasoning Mix

Kerrygold Reserved sharp cheddar cheese shredded

2 1/2 small Avocados 1/2 avocado per

1/4 cup water

5 Papa Pita Greek Pita Flat Bread Classic White 7 in.

Directions:

Dice chicken small, dice tomatoes, slice peppers, slice onion 1/4 in. thick then quartered, cut lime in quarters, slice avocado, and slice lettuce.

Sauté chicken, peppers, onion, cumin, , and garlic in non stick pan covered on medium low stirring occasionally until chicken is done abt. 7 min.

Add the seasoning mix, water, a quarter of the lime squeeze well, mix well and let cook until liquid is almost gone stirring occasionally

Scoop into pita flat bread and add toppings as desired.

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New Toys

I love having new toys for my kitchen, and I have needed a few things for a while now. There were several I got for Christmas. One of the things I got was a new griddle so I can make more things at once. I hate eating hot food cold, and by the time I get everything done I usually have at least one thing cold. The other item I needed were some new pans. I needed new non stick pans so I can start working on more healthy foods. The new pans are non stick anodized pans. They work great, and I do not have to worry about all the oil that is unnecessary. This next coming week I will be adding a Breville Panini press and grill to my collection.

Hot Dog Night

Tonight was hot dog night. Hot dogs are usually very fatty. There are brands that make healthier hot dogs. Yesterday we bought the new Tostitos Queso Blanco Dip. We decided to put it on our hot dogs instead of using regular cheese. These hot dogs had  mustard, sweet relish, Tostitos Queso Blanco Dip, green onions, and the Hebrew National 97% Fat Free Hot Dogs.  I like lots of toppings on my hot dog.

Grilled Cranberry Turkey Bacon Sandwich

 

 

It can be great having so much food left over from the holidays or anytime for that matter. It provides meals for many days and you can take a break from cooking or come up with new meals with the leftovers. Tonight we had the last of the leftovers from Christmas. I put together a couple of Turkey bacon sandwiches that tasted great.

Ingredients

1 1/2 cups cubed turkey

1/4 cup sliced green onions

1/4 cup Best foods low fat mayo

1/2 tsp. McCormick Grill Mate Smokehouse Maple seasoning

1/8 tsp. fresh ground peppercorn

4 slices bacon

4 slices bread

My Cranberry Sauce 

Directions

1. Cut bacon strips in half and fry until extra crispy.

2. Slice green onions and cut turkey into 1/4″ cubes. Mix them together in a bowl with the pepper, mayo, and the McCormick Grill Mate Smokehouse Maple Seasoning.

3. Spread a thin layer of the cranberry sauce on each slice of bread.

4. Put turkey mix on two of the slices of bread. Then put 4 slices of bacon on top of that. Place other slice of bread on top.

5. Cook on George Foreman Grill or Panini press until lightly browned.

Cranberry sauce

Christmas was wonderful and I made many of my own recipes. This year was my first time making homemade cranberry sauce. I wanted my first batch to be my own recipe. Aubrey loves cranberry sauce, any time of the year, canned or fresh. This one is more than good, it is wonderful. The spices and honey work great together and the apple juice gives a nice light flavor that really adds to the dish. This is a gluten free dish.

Ingredients

 24oz. Fresh cranberries

1 ½ cups white sugar

½ cup honey

½ tsp. cinnamon

1/8 tsp. nutmeg

2 cups unfiltered, not from concentrate, no sugar added Apple juice + ¼ more

 Directions

1. Dump everything into a pot and let simmer for 20 min  stirring occasionally uncovered.

2. When it begins to thicken and cranberries start falling apart turn down to low and cook for another 20 min stirring occasionally uncovered.

3. Take off stove and let stand 15 min before serving. Serve warm, it tastes the best right after making it

Note: If you are making it at the same time as dinner do not worry about the extra ¼ cup apple juice. If you are making it the day before add the extra ¼ cup apple juice when heating up the cranberry sauce.

Ginger Bread Houses

 

This week Aubrey and I made gingerbread houses with friends. This is the second year I have made real ginger bread houses. I made them many times when I was younger, but I would always use graham crackers and plain frosting. It would take a long time and they never stayed up very well.  We found a fantastic recipe on cooks.com that works great and tastes good as well that we used.

Gluten free flour experiment take one

Today I started working on learning how to use gluten free flour. It is not as easy as you would think, and maybe that is why I think I will be asking someone I know that uses gluten free flour what tricks they have for  using it. I learned that the one I have does not work well with the recipe I came up with for pizza dough. The great thing is, is that the flour is not bad tasting flour and I get to continue to learn how to work with it.

Recipe: Name the Sauce Contest

 

I made this sauce on Tuesday night because my wife wasn’t going to be home for dinner. Finally, I could have a dish with olives and not have her say “EeWWWWW”. It is very simple and easy prep. It does take a couple hours to cook, but does not require constant attention.  You may try making it in the Crockpot for a couple hours, but it may not turn out the same way. Help me choose the perfect name for the sauce. This is a gluten free sauce.

Ingredients:

• 1 package (4 links) Isernio’s Hot Italian Sausage
• 1/2 cup grated Parmesan cheese
• 1/2 cup black olives cut in half
• 1 1/4 cup red bell pepper, large dice
• 2 Tbsp. granulated garlic
• 1 Tbsp. Italian Seasoning
• 1 tsp. sea salt
• 3 tsp. basil
• 1 Tbsp. dried rosemary
• 1 1/4 cup diced onion
• 1 – 2 Tbsp. oregano
• 2 14.5 oz cans no salt added diced tomatoes
• 1 cup water

• Thin spaghetti or angel hair pasta (or substitute with your favorite gluten-free spaghetti or angel hair pasta)

Directions:

1. In blender, blend diced tomatoes until smooth.
2. Dice peppers and onions about 1/2″-1″ in size.
3. Cut sausage links into 1″ slices.
4. Put everything in a pot, except the pasta and cook on low (2), covered, for about two hours. Stir occasionally.
5. Cook pasta as directed.
6. If desired, serve with additional Parmesan cheese on top.

 

 

Recipe Grilled Turkey & Fontina

Grilled Turkey and Fontina

I love the simple but tasty recipes. Sandwiches are great for lunch or dinner. They can make them for a large meal or for a small one. I love cheese and I have found that I love Fontina Cheese a lot. This light sandwich is great for a small lunch. It is quick and is very easy to make.

Grilled Turkey & Fontina

Ingredients

 1. 2 slices buttermilk bread

2. 4 thin slices of Roma Tomato

3. 3 Hillshire Farms Deli Select thin sliced Smoked Turkey

4. ¼ tsp. each of granulated garlic and dried oregano

5. A thin cut slice ¼ in thick of Fontina Cheese enough to cover bread

 

Directions

 1. Get George Foreman Grill out and turn it on

2. Slice cheese and tomato

3. Lay cheese down, sprinkle with the oregano and Granulated garlic, fold turkey slices in half and lay then on top side by side, lay down tomato and put other slice of bread on top

4. When Foreman grill is ready spray with cooking spray and grill sandwich for 2 ½ min.