Oven-Baked Fajitas

Oven-Baked Fajitas

This recipe for oven-baked fajitas is easy, healthy, dairy-free, and full of flavor. Give it a try and see what you think.The test kitchen at our house is is officially open for 2016. The first offering of the season isoven-baked fajitas. The recipe, which is making the rounds of Facebook, is low fat, chock full of veggies, and contains no diary. When served on warm tortillas, however, the Man of Steel can top his with sour cream and cheese, and I can garnish mine with refried beans and guacamole. We really liked it. See what you think!

Oven Baked Fajita‬s

1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until ‪#‎chicken‬ is cooked through and the ‪‎vegetables‬ are done. Serve on warm tortillas. Spread the tortillas with refried beans, if you wish, add the meat mixture, and garnish with your favorite toppings.

Turkey-Veggie Sloppy Joes

Turkey-Veggie Sloppy Joes

Our second grandchild is due in about a month. The soon-to-be-mamma-again may or may not be in nesting mode already, but this grammy certainly is. My nesting consists of preparing and freezing meals to take to the new parents when the baby arrives.

That’s why many of our meals for the past week (and for several weeks to come) are large batches or double batches of freezer meal recipes. We eat some for supper, the Man of Steel packages some for lunch at work the next day, and the rest goes in the freezer.

This recipe for turkey-veggie Sloppy Joes is one we really liked. It comes from the Go Ahead and Snicker website.  I used less ketchup and more tomato paste (because we were out of ketchup), substituted yellow pepper for the green and red (because that’s what was on hand), used regular-sized buns rather than sliders (because it takes too many sliders to fill up the Man of Steel), and made sure the buns were dairy-free (because life is just better that way).

This recipe will be used in our kitchen again for 2 reasons. First, they were really good Sloppy Joes. Second, no one at our house drinks beer so the rest of the six pack needs using up.

Turkey Veggie Sloppy Joe Sliders

1 pound ground turkey
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup corn
3 tablespoons chili powder
1/2 cup tomato paste
2 Tbls. Worcestershire sauce
1/3 cup ketchup
1 bottle of dark beer
olive oil
salt and pepper
non-dairy hamburger buns

Fry turkey in a dutch oven, crumbling with a spoon or spatula until well-browned. Add onion, bell pepper, and garlic and cook until veggies are tender. Add chili powder and tomato paste and cook a few minutes, stirring constantly. Add ketchup and beer and cook, stirring until foam subsides. Reduce heat to a simmer and cook for 15 minutes for a runny sauce, 30 minutes for a thicker sauce. (I did 30 minutes) Season with salt and pepper, add corn and cook until heated through. Serve on buns.

You Can Have Your Biscotti and Eat It, Too

You Can Have Your Biscotti and Eat It, Too

biscottiI tried a new main dish recipe this week, and it was delicious.

But…

We served it for company, and it seemed a bit awkward to ask everyone to not eat until I took pictures.

So…

That recipe will wait to be made again and photographed with only the Man of Steel inconvenienced by the need to photograph our food.

Instead…

Today’s recipe is a favorite of mine because it is dairy-free, low fat, low sugar and absolutely delicious. What is it?

Biscotti…

Which I made because any day now a copy of my new book The Caregiver’s Notebook is supposed to arrive. And that means I’ll make and send a box of biscotti to the publishers to celebrate. So I had to make a practice batch to be sure I had the process down pat and to taste test it, of course. The Man of Steel helped with that part, too.

Yippee!

This recipe first appeared at Down the Gravel Road in November of 2011. Here it is again, for your eating pleasure.

Low Fat, Low Sugar Biscotti

3 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
4 large eggs and 2 egg yolks
2 cups granulated sugar (I used 1 cup to make them low sugar)
2 teaspoons vanilla extract
2 tablespoons almond liqueur, such as Disaronna (I used 2 teaspoons almond extract)
1 tablespoon anise seed
4 cups coarsely chopped whole almonds (I used half walnuts and half almonds or sometimes use 2 cups nuts and 2 cups dried cranberries)

Heat oven to 325 degrees. Line 2 large, rimmed baking sheets with parchment paper.

Whisk flour, baking powder and salt in a medium bowl. Beat eggs, egg yolks, and sugar with an electric mixer in a large bowl until light about 2 minutes; beat in vanilla, liqueur (or almond extract) and anise. Beat in dry ingredients and then nuts to form sticky but workable dough.

Divide dough into four, long portions on parchment paper. Flour hands and shape each portion into an approximately 15 x 2 inch log. Bake until pale golden and just beginning to crack, about 25-30 minutes.

Cool cookie logs on baking sheets until tepid, about 40 minutes. Heat oven to 225 degrees. Slice logs diagonally into 1/2 inch thick strips. Lay slices on baking sheets in single layer. (You will need 2 – 3 cookie sheets.) Bake biscotti until crisp and golden, about 25 minutes. Remove from oven and cool completely before storing. They can be stored in an air tight container for up to 2 weeks.)

Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili

After yesterday’s top ten list of chilly weather meals, today’s post features a new recipe that might end up on next fall’s list. This crockpot chili recipe took a little work to throw together, but it was worth it. The house smelled wonderful all day while it cooked, and it made so much chili, I froze half. Woo-hoo!

Served with cornbread, the meal received the Hiram coveted seal of approval, which doesn’t happen often when beans are a major ingredient in a main dish. I liked it because it was hearty, low-fat, and dairy-free. Thanks to www.SkinnyTaste.com for first posting the recipe. Here’s my version:

1 onion, chopped
1 16 oz. can black beans, drained
1 16 oz. can kidney beans, drained
1 8 oz. can tomato sauce
10 oz. package frozen corn kernels
3 10 oz. cans mild Rotelle tomatoes
1 package taco seasoning
1 tablespoon cumin
1 tablespoon chili powder
2 large skinless, boneless, chicken breasts
1/4 cup chopped fresh chopped cilantro

Combine onion, beans, tomato sauce, tomatoes, taco seasoning, cumin, and chili powder in crockpot. Place chicken breasts on top and cover. Cook on low for 10 hours or on high for 6. A half hour before serving, remove chicken. Allow to cool, then shred, and stir into mixture in crock pot. Serve, topping each bowlful with fresh cilantro. Add shredded cheese and sour cream if you like.