Fajita Marinade For Baked Or Grilled Chicken

This is a simple, quick and delicious meal
to cook inside or outside.

Ingredients:

3 pounds boneless, skinless chicken breasts

1/2 cup avocado oil

1/4 cup lime juice

2 tablespoons white wine vinegar

2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon smoked paprika

2 teaspoons onion powder

4 cloves (4 teaspoons) garlic, minced or pressed

1/2 teaspoon salt

1/4 teaspoon black pepper

Method:

Cut each chicken breasts into 3 long sections. Place in a ziploc bag.

Mix together the remaining ingredients and pour over the chicken. Refrigerate for at least 30 minutes or longer. The uncooked chicken in marinade may be frozen for up to 3 months.

When ready to cook, allow to thaw in the refrigerator overnight.

To Bake: Preheat oven to 400*. Place the chicken and marinade in a lightly greased a baking dish. Bake for 20 to 30 minutes or until the chicked is cooked through. (160*)

To Grill: Heat grill to 400*. Grill for 15 minutes or until cooked through to 160*.

We have an outdoor grill, but sometimes for
 small amounts of meats I use an indoor grill.

Makes 5 to 6 servings.

Serving suggestions: 

Thinly slice 2 bell peppers (of any color) and grill with the chicken.

Serve on top of rice, with warm tortillas, sliced roma tomatoes, sliced avocados, grated cheese, cilantro leaves, salsa and/or a lime wedge.

Notes: This marinade produces a nicely mild flavored chicken. If you like spicy foods, add your favorite salsa to the meal.

I suggest preparing the chicken and marinade and putting it in the frezer. It's nice to have on hand and quick to cook.

My husband loved this meal! 😃

Easy Lean & Green Lime Shrimp Fajitas With Cauliflower Rice

 

This flavorful, fresh, healthy & delicious
meal is restaurant quality and simple to make! 

Ingredients:

1 pound raw, peeled & de-veined medium shrimp (tails removed)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1 tablespoon lime zest (zest of one lime)

2 tablespoons lime juice (about 1 lime)

6 cups thinly sliced red, yellow and orange bell peppers**

1 tablespoon avocado oil

Accompaniments/ Garnishes:

3 cups cauliflower rice

4 tablespoons fresh cilantro leaves (optional)

2 lime slices cut in half (optional)

1 avocado sliced (optional)

1 cup (4 ounces) shredded reduced fat jack or mozarrela cheese, finely grated (optional)

Method:

If the shrimp are frozen, place in a collander and run cold water over them. Allow to sit for 10 minutes and then rinse with cold water again. Pat dry and place in a medium bowl. Add the chipotle peppers and sprinkle the spices, lime zest and juice over the shrimp. Stir to coat all of the shrimp and set aside.

Heat the oil in an extra large skillet over medium heat. Add the sliced peppers. Stir and cook for 5 to 10 minutes until peppers are tender, but still crisp. Transfer to a plate.

Add the shrimp and liquid to the skillet. Cook the shrimp for 3 minutes on each side, or just until the shrimp turn pink.

Return the peppers to the skillet with the shrimp. Stir gently for a few minutes until all is heated through.

Serve over cauliflower rice. One serving equals 3/4 cup cauliflower rice and 1/4 of the shrimp and pepper mixture. Add your favorite garnishes such as, avocado slices, shredded cheese, fresh cilantro and/or lime wedges. Makes 4 servings.

**My husband and I do not like green bell peppers, so I use only red, yellow and orange peppers in this dish. If you like, green peppers can be added to the measurement the 6 cups of vegetables.

Each serving without garnishes equals: 1/2 leanest serving, 3 green servings, 3/4 healthy fat serving & 2 1/3 condiments 

Each serving with avocado, cilantro, lime wedge & cheese equals: 1/2 leanest serving, 1/4 lean serving, 3 green servings, 7/8 healthy fat serving & 3 condiments

Nutritional info for 1/4 of shrimp and veggies on top of 3/4 cup cauliflower rice (without garnishes), approximately: 199.25 calories ~ 5.9 grams fat ~ 20 grams carbs ~ 4.1 grams fiber ~ 15.9 grams net carbs ~ 19.75 grams protein

Nutritional info for 1/4 of shrimp and veggies on top of 3/4 cup cauliflower rice with 3/4 ounce of an avocado, 1/4 cup of cheese, 1/2 slice of lime and 1 tablespoon cilantro leaves, approximately: 292.25 calories ~ 11 grams fat ~ 25.8 grams carbs ~ 6.5 grams fiber ~ 19.3 net carbs ~ 27.35 grams protein

I love shrimp fajitas and this Lean & Green meal is one of my favorites!  ❤

Easy Low Carb Chipotle & Lime Shrimp With Cauliflower Rice (Keto & Paleo)

This colorful, fresh & flavorful meal is 
simple to make and restaurant quality! 

Ingredients:

1 pound raw, peeled & de-veined medium shrimp (tails removed)

1 tablespoon chopped chipotle peppers in adobo sauce

1/4 to 1/2 teaspoon salt

1/4 to 1/2 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1 tablespoon lime zest (zest of one lime)

2 tablespoons lime juice (about 1 lime)

6 cups thinly sliced red, yellow and orange bell peppers**

2 teaspoons avocado oil

2 teaspoons butter

Accompaniments/ Garnishes:

2 cups cauliflower rice

fresh cilantro leaves (optional)

lime wedges (optional)

1 avocado sliced (optional)

1 roma tomato sliced (optional)

guacamole (optional)

1/2 - 1 cup salsa (optional)

1 cup (4 ounces) shredded jack, cassera or mozarrela cheese, finely grated (optional)

1/2 cup sour cream sour cream (optional)

Method:

If the shrimp are frozen, place in a collander and run cold water over them. Allow to sit for 10 minutes and then rinse with cold water again. Pat dry and place in a medium bowl. Add the chipotle peppers and sprinkle the spices, lime zest and juice over the shrimp. Stir to coat all of the shrimp and set aside.

Heat the oil in an extra large skillet over medium heat. Add the sliced peppers. Stir and cook for 5 to 10 minutes until peppers are tender, but still crisp. Transfer to a plate.

Heat the butter in the skillet. Add the shrimp and liquid to the skillet. Cook the shrimp for 3 minutes on each side, or just until the shrimp turn pink.

Return the peppers to the skillet with the shrimp. Stir gently for a few minutes until all is heated through.

Serve over cauliflower rice. Add your favorite garnishes such as, avocado slices, tomato slices, shredded cheese, guacamole, salsa, sour cream, fresh cilantro and/or lime wedges. Makes 4 servings.

**My husband and I do not like green bell peppers, so I use only red, yellow and orange peppers in this dish. If you like, green peppers can be added to the measurement the 6 cups of vegetables.

Nutritional info for 1/4 of shrimp and veggies on top of 1/2 cup cauliflower rice (without garnishes), approximately: 196 calories ~ 6 grams fat ~ 19.2 grams carbs ~ 3.7 grams fiber ~ 15.5 grams net carbs ~ 18.7 grams protein

Nutritional info for 1/4 of shrimp and veggies on top of 1/2 cup cauliflower rice with 1/4 of an avocado, 1/4 of a tomato, 1/4 cup of cheese and 2 tablespoons sour cream, approximately: 476 calories ~ 29.3 grams fat ~ 30 grams carbs ~ 8.2 grams fiber ~ 21.8 net carbs ~ 28.4 grams protein

I love shrimp fajitas and this meal reminds me of  my favorite restaurant version, at "Chilitos",  for a fraction of the price!  ❤

 

Easy Chipotle & Lime Shrimp Fajitas

This flavorful, fresh, healthy & delicious
meal is restaurant quality and simple to make! 

Ingredients:

1 pound raw, peeled & de-veined medium shrimp (tails removed)

1 tablespoon chopped chipotle peppers in adobo sauce

1/4 to 1/2 teaspoon salt

1/4 to 1/2 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1 tablespoon lime zest (zest of one lime)

2 tablespoons lime juice (about 1 lime)

6 cups thinly sliced red, yellow and orange bell peppers**

2 teaspoons avocado oil

2 teaspoons butter

Accompaniments/ Garnishes:

warm small flour or corn tortillas

rice (optional)

fresh cilantro leaves (optional)

lime wedges (optional)

avocado slices (optional)

tomato slices (optional)

guacamole (optional)

salsa (optional)

shredded jack, cassera or mozarrela cheese, finely grated (optional)

sour cream (optional)

Method:

If the shrimp are frozen, place in a collander and run cold water over them. Allow to sit for 10 minutes and then rinse with cold water again. Pat dry and place in a medium bowl. Add the chipotle peppers and sprinkle the spices, lime zest and juice over the shrimp. Stir to coat all of the shrimp and set aside.

Heat the oil in an extra large skillet over medium heat. Add the sliced peppers. Stir and cook for 5 to 10 minutes until peppers are tender, but still crisp. Transfer to a plate.

Heat the butter in the skillet. Add the shrimp and liquid to the skillet. Cook the shrimp for 3 minutes on each side, or just until the shrimp turn pink.

Return the peppers to the skillet with the shrimp. Stir gently for a few minutes until all is heated through.

If desired, serve over rice and/or with warm tortillas. Add your favorite garnishes such as, avocado slices, tomato slices, shredded cheese, guacamole, salsa, sour cream, fresh cilantro and/or lime wedges. Makes 4 servings.

**My husband and I do not like green bell peppers or cooked cooked onions as a garnish, so I use only red, yellow and orange peppers in this dish. If you like, sliced onions and green peppers can be added to the measurement the 6 cups of vegetables.

Notes:

To reheat leftovers, place a few tortillas on a plate and top with a small portion of shrimp and vegetables. Heat in a microwave oven for 1 minute. 

I love shrimp fajitas and this meal reminds me of  my favorite restaurant version, at "Chilitos",  for a fraction of the price!  ❤

Bunny & Flower Sugar Drop Cookies (For Easter, Baby & Bridal Showers And Tea Parties)

These simple & tasty sugar cookies can
be made without the candy decorations,
but they are so pretty & festive with
the pastel M&Ms. 
🩷🩵💜💚💛

Ingredients:

1 cup (2 sticks) salted butter

1 1/3 cups sugar

1 egg

2 teaspoons pure vanilla extract

2 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

additional granulated sugar

10 ounces (about 1 1/4 cups) pastel M&M candies**

Method:

In a large bowl, use an electric mixer to beat together the butter and sugar for 3 to 4 minutes until light and fluffy. (Scrape down the sides as needed.)

Add the egg and vanilla and continue to mix for an additional 2 minutes. Scrape down the sides of the bowl again.

Sift the flour, soda, baking powder and salt together in a second bowl. Add the sifted ingredients to the creamed ingredients. Mix on low until all of the ingredients are fully combined.

Refrigerate the dough for 30 minutes or longer.

Preheat oven to 350* Line baking sheets with parchment paper and lightly grease with butter or cooking spray.

Scoop 2 tablespoons of cookie dough and form into a ball. Roll in a small bowl of granulated sugar and place 2 inches apart on the prepared baking sheets.

Bake for 1o to 11 minutes. (The cookies should not be brown on top or around the edges.) As soon as the cookies come out of the oven, decocorate with the M&M candies.*** Gently push 1 candy face down for each bunny body. Gently postion 2 candies, on their sides, above each body to make the ears. (Decorate each cookie with 2 bunnies.) Or, place one M&M in the center of each cookie and surround with 6 more candies to make a flower.

Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Store in an airtight container, in the refrigerator, with sheets of waxed paper in between layers of cookies. Makes 3 1/2 dozen cookies.

**Before the Easter holiday, you can find pastel M&Ms at many grocery stores. I have found giant bags for $15, but they also sell much lower priced bags of individually wrapped pastel candies to use for Easter Egg hunts. One of those bags contains enough candies to decorate 3 1/2 dozen cookies. I like to purchase a bag or two, to store in the refrigerator, so that I have them on hand for baking.

***Immediately press the candies into the cookies when they come out of the oven so that they stick. If you are decorating the cookies with M&Ms, only bake 6 cookies at a time. If you are not decorating with M&Ms, 12 cookies can be placed on each baking sheet.

Notes: 

These simple "drop" sugar cookies are very tasty on their own and could be rolled in different colored sugars for holidays, school or team colors.

My husband was skeptical before he tasted these cookies because he wasn't certain he would like the texture of the cookies. He loved them!

Refreshing Cucumber Lemonade (With Sugar Free Option)

This is a simple, healthy & 
refreshing thirst quenching drink!

Ingredients:

2 large cucumbers

1 cup fresh lemon juice**

1/2 cup Lakanto Monkfruit sweetener, honey or sugar (or more to taste)

4 cups cold water

ice

lemon slices, optional

cucumber slices, optional

Method:

Peel and chop the cucumbers. Add to a blender and process until the cucumbers are pureed and smooth.

Place a sieve overa pitcher or 8 cup liquid measuring cup. Transfer the cucumber puree to the sieve and allow the liquid to drain into the pitcher below. (You may need to gently stir to get all of the juice through the sieve.)***

Stir in the lemon juice and sweetener until well combined. Stir in the cold water.

Pour over a glass filled with ice cubes and enjoy. Makes 7 cups of lemonade. Store in the refrigerator.

**I purchase bags of lemons, juice them and freeze the juice in ice cube trays. Once frozen, I transfer to large ziploc bags so that I always have fresh lemon juice when needed.

***You can toss the pulp, but I made ice cubes from the pulp to add to fruit smoothies.

Notes:

Cucumber Lemonade is  a refreshing and flavorful alternative to sugary beverages that provides a boost of vitamins and antioxidants.

Cucumber has a high water content that aids in hydration and lemon juice provides vitamin C that can stimulate bile production that helps with digestion.

Along with the health benefits of hydration and digestion support, drinking cucumber lemonade has potential to help with weight loss/management because of the increased fluids and because some (like myself) find that it helps satisfy hunger cravings.

Southwestern Chicken Crescent Roll Bake

Comfort food with a Southwestern twist!

Ingredients:

1 (12.5 ounce) can chunk chicken breast with rib meat (or 1 1/2 cups finely chopped or shredded cooked chicken breast)*

1/2 cup (2 ounces) cheddar cheese

1/2 cup (2 ounces) jack or mozarella cheese

1 (4 ounce) can diced green chiles, drained

1/2 cup mayonnaise

1 envelope taco seasonng mix (or, homemade mix)**

2 Roma tomatoes

1 lime

2/3 cup finely crushed tortilla chips

2 (8 ounce) packages refrigerated crescent roll dough

Optional Garnishes:

salsa

guacamole

sour cream

Method:

Preheat oven to 375*.  Set out a large pizza stone or large baking sheet. (If using a baking sheet, line with parchment paper.

Chop or shred the chicken and add to a mixing bowl. Add the cheeses, chiles and mayonnaise and taco seasoning. Stir to mix.

Cut one of the tomatoes in half. Scoop out the seeds and discard. Dice the remaining tomato and add to the mixing bowl. Cut the lime in half. Juice half of the lime. Add one teaspoon of lime huice to the mixing bowl.

Set aside 2 tablespoons of the crushed tortilla chips. Add the remaining chips to the mixing bowl.  Stir until all of the ingredients are well mixed. Set aside.

Sprinkle the 2 tablespoons on chips on a large cutting board or waxed paper lined countertop. Open and unroll the packages of dough. Lay the rectangles of dough on top of the crushed chips, pressing the dough lightly into the chips. (You want the chips to stick to the dough.)

Separate the dough into triangles. Arrange the triangles, chips side down, in a circle on the pizza stone or baking sheet. The large sides of the triangles should overlap forming a 5 inch diameter circle in the center of the stone with the points facing the outer edge of the stone.

Scoop or form the chicken filling in a ring on the widest end of each triangle. Fold the points over the filling and tuck under the wide ends of the dough in the center of the ring. (The filling will not be completely covered.)

Bake for about 23 minutes or until the crust is golden brown. While the ring is baking, slice the remaining tomato into 8 wedges. Cut the remaining lime into 4 slices. Cut the slices in half.

After the ring has finished baking, arrange the tomato wedges and lime slices alternately in the openings in between the crescent roll crust. If desired, garnish or serve with salsa, quacamole and/or sour cream. Makes 8 servings.

*I used canned chicken, because I had a can in my pantry that I wanted to use.

**I make my own chemical free taco seasoning. Here is the link to the super simple mix: 

https://carriekitchencreations.blogspot.com/2016/03/homemade-taco-seasoning.html

Note: My husband was very skeptical and actually looked sad when I placed this plate in front of him 😞 but, after he tasted the meal, he enjoyed it! He even asked to have it for dinner again the next night. 😁