OVEN BAKED FAJITAS

OVEN BAKED FAJITAS!!

 

 This recipe was a WINNER!!  It literally took me LESS than 10 minutes to prepare!! My family and I love MEXICAN FOOD, so this was the perfect clean eating recipe!! What I love about this casserole is that it can sit in the oven while you can get other things done around the house.  It is super easy to clean up too....Now that's what I'm talking about!!  Your kids will love it and your husband will definitely APPROVE!!

Ingredients:
4 skinless chicken breasts, cut into strips
2 tbsp extra virgin olive oil
1 (15 oz) can diced tomatoes with green chilies...drained
1 medium onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 package Fajita seasoning
1 package whole wheat tortillas


Directions:
Preheat the oven to 425 degrees. 
Place chicken strips in a greased 13×9 baking dish.

Sprinkle part of the fajita seasoning on the chicken.

 Next add the peppers and onions to the dish. Pour a little EVOO on top.
Finally, add the tomatoes on top and sprinkle with extra Fajita seasoning.
Bake covered for 45 minutes or until chicken is cooked through and the vegetables are tender.

Turbo Fire Chili

TurboFire Chili

This is seriously the MOST AMAZING CHILI we have ever had!!!  Between my family and my parents.....we ATE it ALL!!!  I cooked Barilla Ditalini pasta to add to our bowl and it was just out of this world....awesome!!! Just remember to follow the correct portion sizes so you don't over indulge.  It's easy to do with this one.

Ingredients
2 lb. lean ground turkey
1 can diced tomatoes
1 can corn (drained)

1 can whole kernel corn

1 onion, diced
3 cloves garlic
1 can black beans (rinsed, drained)
1 can chili beans (drained)
2 tbsp tomato paste
1 package chili seasoning
low-fat shredded cheddar cheese (optional)


Directions
Brown turkey. Drain and discard any fat. Place all ingredients except cheese into a slow cooker.
Cook for 4 hours on low or 2 hours on high.
Top with cheese if desired.

 21 Day Fix Container Equivalents (for 2 cups of chili)

1. 1 Red = Turkey Meat
2. 1 Green = Diced Tomatoes, Sauce, Peppers, and Onion
3. 1 Yellow = Beans & Corn
4. .5 Red = Greek Yogurt (Optional)

Chicken Enchilada Crockpot Soup!

Chicken Enchilada Crockpot Soup...clean eating recipe!!
 
 I am a huge fan of Mexican food and as we all know it is not low in calories and fat!  So I am constantly searching out recipes that will satisfy that fix!  Here is one I stumbled upon online!

I made enough for the rest of the week and pre portioned it out in tupperware containers and now I have quick easy meals for the rest of the week!  Planning is key to your success!!

INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 can black beans (drained, rinsed)
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro

DIRECTIONS:

Place chicken, tomatoes, enchilada sauce, beans, onion, green chiles, and garlic into a slow cooker. 

Pour in water and chicken broth, and season with chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. 

Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Take chicken out to shred and place back in the crock pot.