Fajitas

2 Chicken Breasts or 1 lb. Top Sirloin or combination of both

Marinade:
¼ cup Lime Juice
2 Tbsp. Oil
3 tsp. Vinegar
½ tsp. Liquid Smoke
½ tsp. Cayenne Pepper
Dash Onion Powder
1/3 Cup Water
1 Garlic Clove (pressed)
2 tsp. Soy Sauce
1 tsp. Chili Powder
¼ tsp. Pepper

Soak meat in marinade overnight. Grill and slice into thin pieces when ready to eat.

2 Onions
2 Green Peppers
2 Tbsp. Oil
2 tsp. Soy Sauce
4 Tbsp. Water
1 tsp. Lime Juice

Slice the onion and green pepper and sauté in oil for 5 minutes. Combine remaining ingredients and add to onions and peppers, salt and pepper to taste. Use favorite flour tortillas and build fajita as desired.

Hot Artichoke Dip

3/4 cup grated parmesan cheese
8oz cream cheese
1/2 cup mayonnaise
4 oz shredded mozzarella cheese
1 small can green chillies, chopped
1 large can artichoke hearts, drained and cut

Soften cream cheese. Mix all ingredients well.  Put in baking dish and bake at 350 for 30 minutes.  Serve with crackers, bread or tortilla chips.

Tillapia Tacos-Fitness magazine

Makes: 4 servings with leftovers
Prep time: 15 minutes
Cook time: 5 minutes
$3.16/serving
Ingredients
1 lime
1 cup grape tomatoes, chopped
1/2 cup cilantro, chopped
1/2 jalapeno, seeded and finely chopped
1/2 sweet onion, finely chopped
1/2 teaspoon salt
1 cup plain nonfat Greek yogurt
2 tablespoons mayonnaise
2 cups green or red cabbage, sliced into narrow strips
1 tablespoon olive oil
1 pound tilapia fillets (you can get a huge bag for $10 at walmart-frozen)
1/4 teaspoon chili powder
1/4 teaspoon black pepper
8 small whole wheat tortillas
1 avocado, cut into 8 long slices
Directions
1. Cut lime in half. Squeeze juice from half and slice other half into 4 thin wedges. In a bowl, combine tomatoes, cilantro, jalapeno, onion, 1/4 teaspoon salt, and half the lime juice.
2. In another bowl, mix together yogurt, mayonnaise, and remaining lime juice. Combine cabbage and 2 tablespoons of yogurt sauce in another bowl; reserve extra sauce.
3. Heat olive oil in a large pan. Sprinkle tilapia with chili powder, black pepper, and remaining 1/4 teaspoon salt; cook 3 minutes. Turn; cook 2 minutes more.
4. Place 2 tortillas, 1 lime wedge, and 1/4 of the tilapia on each plate. Serve with salsa, cabbage, avocado, and sauce.
Nutrition facts per serving: 278 calories, 22g protein, 23g carbohydrate, 12g fat (2.2g saturated), 5g

Garlic Lime Chicken Fajitas-McCormick

Makes 8 servings.
Prep Time: 15 minutes
Refrigerate Time: 30 minutes
Cook Time: 10 minutes

INGREDIENTS

1 package McCormick® Recipe Inspirations Garlic Lime Chicken Fajitas which includes the following Spices:
1 teaspoon McCormick® Garlic, Minced
1 teaspoon McCormick® Onions, Minced
3/4 teaspoon McCormick® Cumin, Ground
3/4 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Cilantro Leaves
1/2 teaspoon McCormick® Black Pepper, Coarse Ground

1/4 cup each lime and orange juices
2 tablespoons olive oil
1/2 teaspoon salt
1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)

DIRECTIONS

1. Mix juices, oil, all of the Spices and salt in small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

2. Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.

3. Spoon chicken mixture into warm tortillas. Serve with assorted toppings, if desired.

Baked Chicken Bacon Ranch Taquitos- Six Sisters

Ingredients:
1 (8 oz) package cream cheese, softened (I used Neufchatel cheese)
12 slices of bacon, cooked and crumbled
4 cups cooked, shredded chicken (a rotisserie chicken works great for this!)
1/2  packet dry Ranch Dressing mix
2 cups Monterrey Jack cheese, shredded
3-4 Tablespoons green onion, chopped
20 (6-inch) flour tortillas
Salt
Non-stick cooking spray

Directions:
Preheat oven to 425 degrees.
Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray.
Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if you want more of a Ranch taste (I ended up using only 1/2 of the packet). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat about 20 times (I had to use two baking sheets because all of my taquitos would not fit on one). Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with Ranch dressing or Blue Cheese Dressing for dipping (my husband also likes to dip them in "Salsa Ranch"- just mix equal parts salsa and Ranch dressing together).

Southwest Chicken Pizza

Make wheat bread dough and roll into circle big enough for fire oven pizza pan,or you could also use pillsbury pizza dough or store bough pizza dough. Personally I like home made wheat bread dough
¼ cup organic black beans, rinsed, drained, and smashed (may put into crust, crushed if desired add ½ cup hot water to dough)I like it just on top
1/3 cup corn
¼ cup Monterey jack cheese
2 tbsp. shredded sergento Mexican cheese blend
1 cup premium chunk chicken breast, rinsed and drained
2 tbsp finely chopped cilantro
2 tbsp finely chopped red onion
Jalepeno

Bake pizza in 450º oven for about 10 minutes, the add topings and finish baking until crust is golden brown and cheese is melted.

Crock Pot Black Bean Chicken

3-4 chicken breasts

1 cup salsa

1 pkg. taco seasoning

1 can chicken broth

1 can corn-drained

1 can black beans-drain and rinse

 

Put everything in crockpot cook all day shred chicken.  Eat as soup or as tacos. Top with favorites.

Spanish Chicken Skillet

2 tsp. paprika

1 tsp. minced garlic

1 tsp thyme leaves

¼ tsp. coarse ground black pepper

½ tsp crushed red pepper (optional)

¼ cup flour

1 tsp. salt

1 ½ lbs boneless skinless chicken breasts, cut into 6 serving-size pieces

2 tbsp. olive oil

1 large green or red bell pepper, cut into thin strips

1 large onion, cut into ½ inch thick wedges

1 can (14 1/2oz.) diced tomatoes, undrained

½ cup chicken broth

 

Mix flour, salt and all of the spices except red pepper in small bowl.  Sprinkle chicken with 2 Tbsp. of the seasoned flour

Cook chicken in hot oil in large skillet on medium-high heat 3 minutes per side or until browned.  Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.

Stir in tomatoes, broth and remaining seasoned flour.  Bring to boil, stirring frequently.  Stir in red pepper to taste, if desired.  Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.