This recipe is from one of the fitness ladies I follow in Facebook, Natalie Hodson. She posted this recipe a while back and I had been meaning to try it forever. I finally got around to adding it to our menu and we loved it.
She put all her ingredients in a crock-pot, but several people commented that it was kind of dry cooked that way so they cooked it in a skillet. I cooked ours in a skillet as well and it was super moist and excellent. I let the chicken cook a little (not all the way) before adding the other ingredients. Then I let it all simmer together until the chicken was done and the sauce thickened. We paired this with brown rice and some veggies.
Sorry my pic is so awful. I forgot to snap a pic when it was done cooking so this is it in the left-over container before I put it in the fridge.
David makes these for us almost once a week. They’re easy and relatively healthy (minus the butter and tortilla). I do eat these for left-overs minus the tortilla at work. Its also great thrown on lettuce as a left-over meal option.
What ya need:
- Flour tortillas
- Chicken, cut in strips
- 1-2 red bell peppers, sliced
- 1-2 green bell peppers, sliced
- 1 small-medium yellow onion (optional – I’m the only one who likes these so we don’t put these in ours, but they would be a nice addition)
- 1 cube – Land O’Lakes garlic/herb butter
- Fajita seasoning
- Splash of olive oil
- 1-2 avocado’s
- Shredded Mexican blend cheese
What ya do:
- Sprinkle fajita seasoning on chicken.
- Heat oil and garlic/herb butter in skillet.
- Cook chicken until almost done and then add your bell peppers.
- Saute all together until chicken is done and peppers are to your liking (in terms of crispness)
- While chicken and bell peppers are cooking warm your tortillas in a toaster oven or the oven.
- Once chicken is done pile it however you like on the tortilla.
Another easy and tasty meal. This would be good with some pinto beans and or some Spanish rice. Hope you enjoy.
This is probably one of our top 5 favorite dishes in our house. My mom has made these little hens ever since I can remember. They are so good, healthy and easy to make. It’s a no-brainer recipe!
What ya need:
- 2-4 cornish hens (each person gets a half so we only cook 2, but for more people cook more)
- Morton’s Nature Seasons Seasoning Blend
- Spray Pam
What ya do:
- Heat oven to 375.
- Spray a casserole dish with Pam lightly.
- Wash and pat dry your hens (we cut ours in half after they’re cooked – easier that way)
- Liberally sprinkle the seasoning blend all over the hen – front, back, sides, and inside
- Lay hens down and cover in 2 strips of bacon each.
- Place foil over the casserole dish and place in oven for 45 minutes on 375.
- After 45 minutes is up remove the foil and crank the oven to 400 and bake another 15 minutes. The extra temperature makes the bacon super crispy.
That’s it folks! Super easy. This pairs perfectly with wild rice and our garlic herb green beans.