Fajitas

I love fajitas! I found this recipe on the Budget Bytes website about thirteen years ago. It was the winter that wouldn't end in New Jersey. I cancelled storytime every Wednesday morning for five weeks straight because of a weather event.  When the snow finally started to melt in March, everyone's Christmas decorations were still up outside. I remember being shut in two days before a weekend because of snow, and finding this recipe because I was trying to use up peppers. 

This is an easy recipe to prep ahead of time and stick in the fridge for a weeknight dinner. Chop the vegetables, and slice the chicken, storing them in a gallon storage bag in the fridge. Also, I usually make a few of the seasoning cups at a time, so I'm not always measuring out the ingredients. This all cuts the prep time. I use the salad dressing cups from the dollar store and reuse them.


Sometimes with colon cancer, you can't eat certain vegetables because they won't digest properly. A good example of this is corn; which is sort of ironic because I was getting three ears of corn on the cob every week with my CSA share last summer. However, Kathy has always like Mexican food and peppers & onions posed her no digestion issues. I would also make rice & beans to go along with the fajitas. (recipe for this in a future post.)


Ingredients:

two bell peppers, any color, sliced into 1x3 inch pieces

one large onion sliced into 1x2 inch pieces

one pound of chicken breast sliced into 1x3 inch pieces

two tablespoons oil

tortillas

shredded cheese (optional)

cilantro (optional)

salsa (optional)

sour cream (optional)





Seasoning:

You are welcome to use a packet or shake on fajita seasoning. I do use the suggestion seasoning mix and store it in small dressing containers. I put the lid on and shake the container to blend the seasonings.


  • 1 Tbsp chili powder 
  • 1/2 Tbsp paprika 
  • 1/2 tsp onion powder 
  • 1/4 tsp garlic powder 
  • 1/4 tsp cumin 
  • 1/8 tsp cayenne pepper 
  • 1 tsp sugar
  • 1/2 tsp salt 



Instructions:

1. Combine sliced ingredients in a sprayed 13x9 casserole dish and combine with the oil. I put on my disposable gloved before touching the oil and then add the seasoning, mixing well.




2. Bake in a 400 degree over for 35-40 minutes, stirring once or twice.






3. Serve on a tortilla with the condiments of your choosing!





Comments

Post a Comment

Popular posts from this blog

How This Cooking Thing Started for Me

Image
In order to understand my cooking interests and how I was exposed to cooking, you really need a background of my family.                   Family, Dad wasn't the most photogenic Growing up, my Mom cooked dinner most nights. We were a family of five that typically sat down at 6pm to eat and had unspoken assigned seats at the dinner table. This was mostly because the majority of the family were lefties, with my Dad and I being the two lone righties. This tradition continued as my sister, brother and I all went off to college, coming back to live in the family house for short periods of time before moving out on our own.  Mom's seasoning usually consisted of only salt and pepper; Dad was a red meat and potatoes kind of guy, and that's what we ate most nights, of course with the addition of a vegetable.  I think this pretty much explains why my last two years of college when I lived in an apartment, my main food sources were chicken and...
Read more

Crockpots and Crackpots

Image
  My 4am, sleepless mind is thinking about crockpots. I thrift most things because not only do I find interesting things this way, but I don't necessarily need something brand new. This may be hard to believe for some of you, but I have downsized to the amount of crockpots I have. I had two six quart, an avocado & brown one that was my Mom's, one of those buffet ones with three crocks, and a small one quart that I used to melt chocolate. I was down to two six quarts when I moved north. Last week I wanted to put cocktail sausages in the crockpot with some BBQ sauce and I felt so weird putting one package in a six quart. So I donated a six quart and got a four quart at $2 Tuesday last week. Other interesting crockpot tidbits: The Farm (Kathy, Dan, Kim & Regina) used to host an annual Christmas party. My sister had a habit of keeping the box something came in. I was over the house after the party but right before Christmas and I saw the box on the table. My twenty somethin...
Read more

Donna's Rice & Beans

Image
  Donna's daughter, Julia, was one of my best friends in high school and college. Even though she and I drifted apart, her family was still family to me. Sadly, Donna passed away from brain cancer six months after my Dad. One of the things she made that I love and was a part of most family parties is rice & beans. After Donna passed away, her oldest daughter, Donna Marie, showed me how to make rice & beans. Over the years, I have figured out how to split the recipe in half to make it in a 3 cup rice cooker. My brother and sister both loved this recipe. A few years ago, I compiled a recipe box of family recipes and made sure I included this one. Sometimes I will eat this as a stand alone meal or eat it with Taco ring or oven fajitas. Kathy didn't have a rice cooker; she learned how to make rice on the stove, since this is how my Mom made it. I tried making rice in her insta pot, and it was crunchy. I often took my rice cooker with me when I would stay with her, because i...
Read more