Spicy Chicken

Looking for a really quick, tasty recipe?  Look no further.  :)  Ha!  I sound like an infomercial.  This is about a 15 minute dinner - prep and cook time.  I just chose spices I had and I really liked the combination.  This is great recipe to fix on a busy day or when you  just don't feel like being in the kitchen all night.


Spicy Chicken
2 large chicken breasts, cut in half
2 t. garlic powder
1 t. chipotle chili powder
1/4 t. salt
1/4 t. paprika
2 t. lime juice
Combine garlic powder, chili powder, salt, paprika in small bowl.  Rub mixture on chicken breasts.  Heat small amount of olive oil (just enough to coat pan) in large skillet over medium-medium high heat.  Brown chicken on both sides.  Drizzle lime juice over chicken.  Cover and cook about 5 minutes or until chicken juices run clear.

Herbed Pork Tenderloin

Another quick, easy recipe.  I was had this recipe all planned out to make one evening, but had totally forgotten to get some fresh ingredients I needed.  I used dried herbs I had in my pantry instead and came out with an amazing pork tenderloin.  

Herbed Pork Tenderloin
1 boneless pork tenderloin
1/2 T. dried rosemary
1/2 T. Herbes de Provence
4 garlic cloves, minced
2 t. olive oil, divided
1 t. salt
1 t. pepper


In small bowl, combine rosemary, Herbes, garlic, 1 t. olive oil, salt and pepper.  Rub tenderloin with herb mixture.  In large pan, over medium-high heat, brown roast in a remaining olive oil.  Place tenderloin in greased baking dish.  Cover and bake at 350º for 1 1/2-2 hours.  Let stand 10 minutes before slicing.

Pineapple Chicken Fajitas

I have been on a mission to find easy, quick recipes.  I have been spending so much time in the kitchen cooking some amazing recipes, but some of them just take too long.  When I came across a recipe in a Taste of Home magazine I knew I could change it up just a bit and it would be the quick recipe I needed.  It was so fast, easy and delicious!


Pineapple Chicken Fajitas
2 boneless, skinless chicken breasts, cut into strips
1 T. olive oil
1 each green, red, yellow peppers, thinly sliced
1 onion, chopped
2 T. fajita seasoning mix
1/4 c water
1 T. honey
1 t. garlic powder
1 T. dried parsley flakes
1/2 t. salt
1/2 c pineapple chunks (or more if you really like pineapple)


In large skillet, cook chicken in oil for about 5 minutes.  Add peppers and onion; cook and stir for an additional 5 minutes.  In small bowl, combine fajita seasoning, water, honey, garlic powder, parsley, salt.  Stir into skillet.  Add pineapple.  Cook and stir for about 2 minutes.  Done!  Enjoy with some lettuce wraps or over cauliflower rice.

Tomato Baked Chicken

I love when I come across recipes that are easy and require less than 7 ingredients!  I have this old stack of food magazines in my kitchen cabinet and decided to go searching for a new recipe for dinner.  I really enjoy coming across something I know we will like and getting to change it to make it healthier for my family.  This was one of those; it came from a little Kraft recipe book.  My husband took the leftovers for lunch the next day and asked that I make this meal again really soon - it was a success!  

Tomato Baked Chicken

1 small red onion, thinly sliced

4 boneless, skinless chicken breast halves

1 can (14.5 oz) diced tomatoes drained

1/4 c. balsamic vinaigrette

1/2 t. garlic powder

1/4 c. almond flour

Place onions in greased 9x13 baking dish.  Top with chicken.  Combine tomatoes, dressing, garlic powder; pour over chicken.  Sprinkle with almond flour.  Bake at 425º for 30 minutes or until chicken is cooked through.

We served ours over sliced, cooked zucchini "noodles"

Fish "Tacos"

I have had some great fish tacos living in southern Arizona!  I was having a craving for some, but needed to make them gluten-free.  I came across a recipe in a magazine and made a quick mental note of ingredients and recreated it when I got home.  It seems like a lot of ingredients as I look back, but it was super easy to prepare.  I even had the salsa and sauce prepared earlier in the day, so all I had to do was cook the fish.  These were so refreshing and very tasty!

Fish Tacos
1/4 c. lemon juice
1 T. olive oil
3 garlic cloves, minced
1 lb. halibut fillets


Sauce:
2 medium avocados
1/2 c. olive oil mayo
1 T. lime juice
1 garlic clove, minced
1 t. dill weed
1/4 t. cumin
1/4 t. oregano
dash cayenne pepper


Salsa:
1 can (14 oz) diced tomatoes
1 small red onion, chopped
1 jalapeno, chopped
1 T. fresh cilantro, minced
1 t. lime juice
1 garlic clove, minced
dash salt


In large resealable bag, combine lemon juice, olive oil, garlic.  Add fish, seal bag, refrigerate for 30 minutes.
For sauce and salsa, peel and cube avocados.  In small bowl mash about 1/4 c. avocado.  Stir in remaining sauce ingredients.  Place remaining cubed avocados in small bowl, stir in remaining salsa ingredients.  Refrigerate sauce and salsa until ready to serve.


Drain and discard marinade.  Broil halibut for 8-10 minutes or until fish flakes easily with a fork.  Place fish in center of piece of lettuce, top with sauce, then salsa.  Enjoy!