Chicken Fajita Wedge Salad

Chicken Fajita Wedge Salad

This Chicken Fajita Wedge Salad is a perfect way to enjoy fajitas in a light, healthy, and low-carb way!

I was always the most organized person.  I took pride in the fact that I was that I was that way.  And then I had four kids…  And you know what?  I’ve become a pack-rat!  Seriously, I have these little spots in my house that I just put stuff and tell myself I’ll get to it when I have time.  The problem is there is no dedicated amount of time when you have four kids.  So that pile in my bedroom that I need to go through and put in the attic or donate builds up quite often.  And that master bedroom closet that has clothes that I just look at but don’t want to wear needs some serious attention.

Now I’m pretty good about the kids’ clothes and bedrooms for the most part. I guess you kind of have to stay on top of that because they are always growing. So I am constantly aware of keeping up with those areas and donating what we do not need.

It’s just my stuff that has been put on the back burner. And y’all know how that goes. Once you let something go, it’s even harder to tackle it. So the once very organized person now needs a professional organizer to come in and help her… or maybe I just need a babysitter to come entertain my kids so I can get some stuff done. Now that’s an idea!

So while I tackle my closet today, I’m leaving you with this beautiful little Chicken Fajita Wedge Salad!  It was so delicious, and I didn’t even miss the carbs!  It has all the flavors of chicken faitas with a delicious salsa ranch dressing.  It makes a perfect lunch or dinner.  I plan on bringing this to work several times this year.  A pretty salad like this one will make the work day even better!

Chicken Fajita Wedge Salad
Chicken Fajita Wedge Salad

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • ¾ tsp chili powder
  • ¼ tsp cumin
  • ½ tsp creole seasoning
  • ½ head iceberg lettuce
  • 1 chopped tomato
  • ¼ cup finely diced red onion
  • ¼ cup finely diced green bell pepper
  • ½ cup diced cucumber
  • ½ cup shredded cheddar cheese
  • 3 tbsp salsa
  • ¼ cup ranch dressing
  • 1 diced avocado
  • 1 tbsp cilantro

INSTRUCTIONS

  1. Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
  2. Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.

You can find complete recipes of this Chicken Fajita Wedge Salad in diaryofarecipecollector.com

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

Picture this: two toddlers running around the family room in underwear, shooting each other with Nerf guns, one ten year old chasing after said toddlers with a foam sword, and one hungry, bored teenager listening to music asking “how much longer until we eat?”.

And then picture a frazzled mom trying to make a healthy dinner and make it snappy because we need to run to Scouts and piano lessons in 45 minutes.

That poor, frazzled mom? It’s me. Ha!

It’s no surprise that I tend to despise dinnertime. Cooking for kids can be a challenge. They all like different things and can be very picky when they want to be. There’s always so much going on at that time of day, which can make cooking dinner stressful. I don’t know about you and your family, but when mine is ready to eat, they want to eat NOW! This means no messing around in the kitchen. I need to make quick meals that are easy to prepare and that everyone will enjoy.

Let me introduce you to my new favorite product: Campbell’s Oven Sauces. I’m pretty picky when it comes to pre-made sauces, but I am so impressed with all of these sauces from Campbell’s! They make my life so much easier. All you need are a few simple ingredients, a baking dish and you have a delicious meal your whole family will love!

The Creamy Garlic Butter Chicken is one of my favorites. First, you cut up your potatoes. Place your chicken in a baking dish and put potatoes around the outer rim of the baking dish. Then, top with green beans. I used fresh but you can also use any frozen variety or even canned green beans.

ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES
ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups potatoes, cut into ½ – 1 inch pieces
  • 12 ounces fresh green beans or 1 (14-oz) bag frozen vegetables, any variety
  • 1 (12-oz) pkg. Creamy Garlic Butter Chicken Campbell’s Oven Sauce

Instructions:

  1. Preheat oven to 400º F. Place chicken breasts in a 9×13″ baking dish. Arrange potatoes around the chicken and then top with the green beans. Spread Campbell’s Oven Sauce over the top of the green beans.
  2. Bake for 40 minutes in preheated oven, or until chicken juices run clear and potatoes are fork-tender. Let stand 5 minutes before serving. Serve up on plates and enjoy!

You can find complete recipes of this ONE POT GARLIC BUTTER CHICKEN, GREEN BEANS & POTATOES in yummyhealthyeasy.com

STRAWBERRY SANTAS

STRAWBERRY SANTAS

Christmas is quickly approaching and we’ve been spending a lot of time prepping food, decorations, and crafts for the holiday! Today we made Strawberry Santas with just 3 ingredeints. Well, more like 3 items:) You only need 3 very easy to find “ingredients” to assemble these Strawberry Santas. No cooking, baking, or strenuous activity involved! They taste delicious because they have a creamy vanilla center. Vanilla and strawberries? Yes please! You’re going to love learning how to make Strawberry Santas for Christmas:

STRAWBERRY SANTAS
STRAWBERRY SANTAS

Ingredients:

  • Fresh strawberries
  • Vanilla frosting (in a can or homemade)
  • Black icing gel

Directions:

  1. Rinse the strawberries and cut off the leaves (discard)
  2. Cut the pointed end off of each strawberry. Place the newly cut edge down on a clean napkin. The napkin will absorb the fresh strawberry juice, which is what you want.
  3. The “body” of Santa needs to be quickly dabbed on a fresh paper towel as well. The extra juice will cause the frosting to slide. By letting the paper towel absorb the fresh strawberry juice, the frosting will stay in place better.
  4. Put vanilla frosting in a piping bag (or in a zip lock bag and cut the corner off).
  5. Gently swirl some vanilla frosting on the top of the body.

You can find complete recipes of this STRAWBERRY SANTAS in smartschoolhouse.com

One Skillet Tuscan Chicken

One Skillet Tuscan Chicken

This one skillet tuscan chicken is just SO good and satisfying. Plus, it comes together quickly, perfect for those busy weeknights.

As you have probably noticed, I love one-pot and one-skillet recipes. If you haven’t tried these yet, you should check out two of my favorite weeknight meals – One Skillet Tilapia Veracruz and the One Skillet Chicken Puttanesca. They are simple, quick, and easy to make. And of course delicious and healthy! 🙂

I just love when something delicious is also healthy, don’t you? The Cannelini beans are a great addition to this meal and turn this one skillet tuscan chicken into a super filling quick meal. If you want to make it paleo, skip the Cannelini beans.

One Skillet Tuscan Chicken
One Skillet Tuscan Chicken

Ingredients

  • 1 lb boneless, skinless chicken breasts, cubed
  • 8 oz mushrooms, sliced
  • ½ yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 (15 oz) can Cannellini Beans, drained and rinsed
  • ½ cup chopped sun-dried tomatoes
  • ⅓ cup black olives
  • 2-3 Tbsp olive oil or ghee
  • 1 Tbsp honey
  • 1 Tbsp balsamic vinegar
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 Tbsp fresh basil, chopped for garnish
  • Salt & pepper to taste

Instructions

  1. In a large skillet over medium heat, add the cubed chicken pieces and cook for about 8 minutes on both sides, until cooked through. Remove chicken and transfer to a plate.
  2. Add 1 Tbsp of olive oil to the skillet and sauté the sliced mushrooms 5 – 7 minutes until the mushrooms are tender and the juices have evaporated. Set aside.
  3. Add another 1 Tbsp olive oil to the skillet and the diced onion. Sauté the onions 3 – 4 minutes until translucent.
  4. Add the minced garlic to the onions and sauté together one more minute. Add salt and pepper to taste while cooking.
  5. Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannelini beans, and black olives. Season again with salt and freshly ground black pepper. Sprinkle in the oregano, thyme and drizzle the balsamic vinegar and honey. Stir a few minutes.

You can find complete recipes of this One Skillet Tuscan Chicken in deliciousmeetshealthy.com

Chocolate Lush

Chocolate Lush

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Last week I posted a recipe for Strawberry Cheesecake Lush; a variation of the original Chocolate Lush – neither of which I’d made or heard of before. I fell in love with the Strawberry Cheesecake version – and many of you did, too. It’s an easy, simple {no bake!} dessert, perfect for summer potlucks.
I’ve had so many requests for the original version – which boasts a quick and easy nut crust – that I decided to make it and share it with you today. It’s a tough job, but I’m willing to make the sacrifice. 😉

To make the nut crust, you’ll simply combine 1 cup of flour, 8 tablespoons of melted butter, and 1/2 cup of pecans. Press the mixture into a 9×13 pan and bake for 15 minutes. While it’s cooling, make your layers of chocolate and creamy yumminess!

I used my Hamilton Beach 6-Speed Stand Mixer for the cream cheese layer: quite honestly, you can’t go wrong with a mixture of cream cheese, powdered sugar, and Cool Whip.

I don’t know what it’s like in your house, but it seems like the minute I turn on my mixer is the precise moment Doodle “needs” something or wants to show me something. I love that I can walk in the other room and leave it running while I check to see what’s up {usually some new karate move or a make-shift pinpall machine he’s fashioned out of cardboard and bottlecaps}.

Anyhoo, the Hamilton Beach stand mixer boasts a powerful 300-watt motor, and six speeds with a special fold setting. It’s comparable to Kitchen-Aid, but for just a fraction of the price! It includes all of the same features, including a stainless steel bowl, flat beater, whisk, and dough hook. The mixing head spins as it rotates completely in the bowl, ensuring even consistency, and with non-slip feet, your mixer won’t be shaking around all over your counter top.

Chocolate Lush
Chocolate Lush

Ingredients

  • 1 cup flour
  • 8 tablespoons butter, melted
  • ½ cup chopped pecans
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant chocolate pudding mix
  • 3 cups milk
  • 1 cup mini-chocolate chips (or chopped pecans), for topping

Instructions

  1. Melt butter in a medium microwave safe bowl. Stir in 1 cup flour and ½ cup chopped pecans. Press the mixture into a 9×13 pan and bake at 350 F for 15 minutes, or until lightly golden brown. Allow to cool completely
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cooled crust.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

You can find complete recipes of this Chocolate Lush in kitchenmeetsgirl.com

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

I mentioned in a previous post that I don’t always eat all my vegetables. But when I heard about these vegetable spiralizers that turn veggies into noodles, well, I knew things were going to change. I hadn’t so much as attempted to track one down in the store before one arrived at my door, a surprise birthday gift from my best friend.

So I began playing around with it, figuring out how to make the perfect zucchini noodles (or zoodles as I like to call them), until I arrived at this tasty flavor fiesta.

We’ll start with the sauce.  I wanted something creamy without, well, the cream.  So I played around until I came to the perfect avocado pesto sauce: part creamy, part tasty, mostly healthy.  I threw avocado, garlic, basil, and lemon into the food processor and blended it up to as smooth as possible.  I then added 2 Tbsp of extra virgin olive oil.  The avocado I used wasn’t as ripe as it should have been, so the sauce still wasn’t quite saucey enough.  If this is the case for you, add 1 Tbsp of water at a time until you’ve reached a fluid but thick consistency.  Finish with a dash of salt and pepper to taste.

ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO
ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO

INGREDIENTS

  • 1 avocado, ripe
  • 1 clove garlic
  • ½ cup fresh basil leaves
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Water as needed
  • Salt and pepper to taste
  • 2-3 zucchini, spiralized or cut into ¼ inch wide strips

INSTRUCTIONS

  1. In a food processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
  2. Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
  3. Add a dash of salt and pepper to taste.
  4. Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.

You can find complete recipes of this ZUCCHINI PASTA WITH CREAMY AVOCADO PESTO in liveeatlearn.com

Healthy Snickers Pie

Healthy Snickers Pie

THE SNICKERS PIE RECIPE IS HERE!  I repeat – the gluten free, refined sugar free, paleo, vegan, raw, ooey gooey chocolatey caramely peanut butter-y Snickers Pie recipe is here.  This pie is such a star – it’s super easy to make (I do it all in one food processor, without washing between) and it will wow health-conscious and non-health conscious guests alike.  It’s packed with fiber and good fats from the coconut and nuts and will fill you up, rather than spiking your blood sugar and leaving you feeling icky.  Confession: I sometimes eat this baby for a decadent breakfast.

Healthy Snickers Pie
Healthy Snickers Pie

Ingredients

Crust

  • 5 tbsp cocoa powder
  • 12 Medjool dates, pitted
  • 1/2 tsp sea salt
  • 1 c nut of choice (I like cashews and almonds best, with walnuts shortly behind – you can even MIX nuts if you’re CRAZY)
  • 1 c unsweetened dried coconut
  • 1 tsp vanilla extract

Caramel Layer

  • 10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained
  • 3 tsp ghee or coconut oil
  • 2 tsp vanilla extract
  • 3 tbsp unsalted almond butter

Nut Butter Mousse

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 3/4 c peanut butter, almond butter or nut butter of choice
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch sea salt

Additions

  • 1/2 cup dark chocolate of choice, for drizzling (optional)

Instructions
Crust

  1. Add all CRUST ingredients to a food processor and process until smooth and able to be stuck together, then press into a parchment lined 8″ round pie pan. The parchment lining is really important – you won’t be able to get the pie out if you don’t use the parchment paper. Place in freezer to set while you make caramel ingredients.

Caramel

  1. Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. Spread an even layer atop pie crust and return to freezer.

You can find complete recipes of this Healthy Snickers Pie in sproutedroutes.com

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan

Thin chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, and baked to perfection. This is the most delicious healthy chicken parmesan recipe.

It doesn’t get any more Italian-American than a delicious chicken parmesan recipe. Mama Mia! YUM! I’ve been making this simple recipe for YEARS and had every intention to share it YEARS ago but for some reason every time I made it I either screwed it up, kids were screaming for it, or I forgot to take pictures. You think my kiddos would know by now that I need to photograph all food prior to it being consumed. Umm, hello?

Also, I never had a recipe for my chicken parmesan. I just dipped in breadcrumbs, slathered it with sauce and cheese, and then threw it in the oven. Easy. Well my chicken parmesan is da bomb (yup I say that) and since want to share this recipe I decided to pay attention and take notes while I made my chicken parmesan last week. I suggest a glass of red dry wine with this. Not that I drink wine during the day…well sometimes…but only on Sundays 🙂

Let’s get right to the recipe. I think you will be very happy to see this is a very easy recipe.

Over the years I’ve experimented with different breadcrumbs for the chicken. Actually, let me back up. Let’s talk about the chicken first. I use thinly sliced cutlets for chicken parmesan. I purchase them already prepared into cutlets because I’m lazy and don’t like handling chicken more than I need too. If the chicken breasts you buy are on the thicker side then pound it out using a meat mallet. When I do this I put the chicken in a ziploc bag or in-between two pieces of plastic wrap. Or if the breasts are really big you can cut in half using a sharp knife. Regardless, you want the chicken breasts to be on the thinner side.

Back to the breadcrumbs. When you are creating a healthier version of a classic, flavor is everything. In the past I used seasoned italian breadcrumbs but now I prefer to use plain and season myself. Yes, you can certainly use seasoned breadcrumbs and this recipe would work just fine. However, I do recommend stirring a little parmesan cheese into the breadcrumbs but if want seasoned breadcrumbs go ahead and use it. My absolute favorite seasonings to use in breadcrumbs for chicken parmesan are Italian seasoning, granulated garlic, onion powder, salt, pepper, and parmesan cheese. YUM!

I do not recommend using Panko breadcrumbs. In my experience, they don’t coat the chicken completely and the coating falls off as it bakes.

Healthy Baked Chicken Parmesan
Healthy Baked Chicken Parmesan

Ingredients

  • ½ cup unseasoned wholegrain breadcrumbs
  • 2 tablespoons grated parmesan (or romano) cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon olive oil
  • 2lbs chicken cutlets
  • ¾ cup sauce
  • ¾ cup mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
  3. Coat a sheet pan with the olive oil.
  4. Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
  5. Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.

You can find complete recipes of this Healthy Baked Chicken Parmesan in organizeyourselfskinny.com

Slow-Cooker Chocolate Chip-Brownie Cake

Slow-Cooker Chocolate Chip-Brownie Cake

Cookie mix and brownie mix make this decadent recipe super-simple, and using your slow-cooker makes it even easier to prepare.

Slow-Cooker Chocolate Chip-Brownie Cake
Slow-Cooker Chocolate Chip-Brownie Cake

Ingredients

  • 1 box Betty Crocker™ fudge brownie mix
  • 1/2 cup butter, melted
  • 4 eggs
  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • Vanilla ice cream, as desired

Directions

  1. Spray 4 1/2-quart slow cooker with baking spray with flour.
  2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
  3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
  4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

You can find complete recipes of this Slow-Cooker Chocolate Chip-Brownie Cake in bettycrocker.com

TURMERIC CHICKPEA FRITTERS

TURMERIC CHICKPEA FRITTERS

You may have noticed I’ve been on a bit of a falafel kick lately (exhibit A, B and C).

When I find something I love, I’ve been known to make spin-offs and improve techniques and flavors as I go. This recipe is no exception.

Say hello to your next 30-minute meal: Turmeric Chickpea Fritters that are tender on the inside, crispy on the outside, loaded with garlicky flavor, and infused with the wonder spice known as turmeric.

This recipe is simple, requiring just 30 minutes start to finish and very simple methods. It’s also loaded with antioxidants, boasts anti-inflammatory benefits, and gets its lovely yellow-orange hue from turmeric.

It starts in the blender (pictured above), gets a crispy edge in the skillet (pictured below), and firms up in the oven while you prepare any toppings like my zingy Garlic Dill Sauce – the perfect, 4-ingredient topping for this dish.

TURMERIC CHICKPEA FRITTERS
TURMERIC CHICKPEA FRITTERS

Ingredients

CHICKPEA FRITTERS

  • 1 flax egg (1 Tbsp (7 g) flax seed meal + 2.5 Tbsp (37 ml) water)
  • 1-2 Tbsp (15-30 ml) olive oil, divided (plus more for sautéing)
  • 4 cloves garlic (2 Tbsp | 12 g), minced
  • 1/2 cup (34 g) panko bread crumbs
  • 1/4 cup (15 g) fresh parsley, finely chopped
  • 3 Tbsp (15 g) vegan parmesan cheese
  • optional: 1 Tbsp (10 g) hulled white sesame seeds or hemp seeds
  • 2 tsp (8 g) coconut sugar
  • 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • Pinch sea salt and black pepper
  • 1/2 lemon, juiced (1 Tbsp | 15 ml)
  • 1 15-ounce (425 g) can chickpeas, drained, rinsed and thoroughly dried

FOR COATING

  • 2 Tbsp (10 g) vegan parmesan cheese
  • 3 Tbsp (12 g) panko bread crumbs

FOR SERVING optional

  • Pita or Lettuce Cups
  • Onion, sliced
  • Tomato, sliced
  • Fresh parsley, chopped
  • Garlic Dill Sauce

Instructions

  1. Preheat oven to 375 degrees and add flax egg to a food processor or high speed blender.
  2. Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp (15 ml) olive oil and minced garlic. Sauté until slightly browned, stirring often – about 3 minutes. Remove from heat and cool slightly, then add to food processor or blender with flax egg.
  3. Next add panko bread crumbs, parsley, vegan parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil, and lemon juice. Pulse/blend until small bits remain, scraping down sides as needed.
  4. Next, add rinsed/dried chickpeas and blend/pulse until a moldable “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
  5. Taste and adjust seasonings as needed. I added a bit more vegan parmesan and salt. Add more panko bread crumbs if the mixture feels too wet. You want them to be very flavorful, so season liberally.
  6. To make the coating, mix vegan parmesan cheese and panko bread crumbs in a shallow bowl. Set aside.
  7. Scoop out heaping 1 Tbsp amounts of dough (I used this 1.5 Tbsp scoop from Amazon) and form/roll into balls – about 15 total. They can be fragile, so handle gently.

You can find complete recipes of this TURMERIC CHICKPEA FRITTERS in minimalistbaker.com