Beer and Lime Marinated Chicken Fajitas

Tonight’s dinner was these delicious marinated chicken fajitas. To be honest I did not measure my ingredients for my marinade, this allows you to season according to your flavor preferences. A quick stir-fry for the meat and veggies allows these fajitas to be done in a matter of minutes. I served my fajitas without a tortilla (to save some calories), black beans and yellow rice. It was a very filling meal with less than 245 calories! As a bonus, this entire meal comes together in less than 30 minutes.

BEER AND LIME MARINATED CHICKEN FAJITAS
123 calories per serving (Serves 4)

1 whole chicken boneless skinless chicken breast
cumin
seasoning salt
coriander
onion powder
garlic powder
lime juice
1/2 bottled beer

1 T vegetable oil, divided
1 medium size orange pepper
1/2 medium red onion

Trim chicken breasts of any fat and slice thinly. Put into a dish to marinate. Add seasonings, lime juice and beer. Stir. Allow to marinade 15 minutes. Thinly slice onion and pepper, set aside.

Heat wok over high heat. Add 1/2 T oil to wok, stir-fry onion and pepper for 5 minutes. Remove to separate dish. Add 1/2 T oil to wok, stir-fry chicken for 5 minutes. Discard marinade. Add onions and peppers to chicken and combine for 1-2 minutes. Serve as you wish. ENJOY!

Italian Chicken Stir-Fry

No need to order take-out tonight. If you think you don’t have time to make a home cooked meal, you are wrong. This meal comes together in less than 30 minutes, with only a few ingredients that you probably already have on hand. Plus you control what you put into this meal, thus controlling the fat and calories. Serve it with a salad and breadsticks and you have a big dinner.

The original recipe came from my mom. This is something she would make when my dad was gone fishing (he really doesn’t care for it). This isn’t a traditional stir-fry; I thinly sliced the chicken and stir-fried it in order to speed up the cooking time. I have also used rotisserie chicken, which you can pick up in the hot case at your local grocery store. We were out of pasta, so being “oh so resourceful” I used the pasta from a box of Velveeta Shells & Cheese and now the mystery cheese sauce packet is laying in my cupboard (what am I going to do with that?).

This recipe is easy to personalize. Use whatever pasta shape you have on hand. Don’t like chicken? Try turkey or tuna. Use fire-roasted tomatoes; my mom prefers Rotel over regular diced tomatoes. Food is meant to be enjoyed!

ITALIAN CHICKEN STIR-FRY
1-1 1/2 lb chicken breast (I used boneless, skinless)
1 T Vegetable oil
2 c pasta
1 28 oz can diced tomatoes, juice drained
4 T Lite Italian salad dressing

Cook your pasta til al dente. Thinly slice chicken breast. Heat oil in wok over high heat. Quickly sti-fry chicken until no longer pink. Once chicken is cooked thoroughly, add tomatoes, pasta and salad dressing. Cook for 3-5 minutes so flavors combine.

Plate your pasta, and top with shredded Parmesan cheese. Enjoy!

TORTA or Taco on a Bun

A co-worker of mine introduced me to this delicious sandwich. Her husband brought it for her to enjoy on break, and she was nice enough to give me a taste. One word. DELICIOSO! The next week Alex and I went to this little Mexican restaurant downtown and had one of our own. I wish we would have gotten enough for seconds. Tonight I attempted to make Torta on my own. It was pretty good, I think my co-worker would have enjoyed it. A torta, is basically a taco on a bun. Thanks for introducing me to something new, Martha!

EL TORTA de JAMIE

2 chicken breasts, poached and shredded (recipe follows)
1 lb chorizo
hamburger buns, or fresh rolls *FRESH BREAD IS A MUST*
lettuce, tomatoes, sour cream, avocado, jalapeños

POACHED CHICKEN RECIPE
2 chicken breasts seasoned with salt, chili pepper, and cumin.
Put chicken into pot, add enough water to cover chicken. Bring chicken up to boil. Once boiling put lid on pot, take off heat. Let sit 7-10 minutes. Take chicken out, reserve 1 c of cooking liquid.

Once chicken is cool enough to handle, shredded it with two forks. Add cooking liquid, chicken, 1 T cumin, and 1 1/2 T chili powder, simmer for 5 minutes.

Take chorizo out of casing, brown in pot until done. Drain grease.

Butter buns and toast in frying pan until brown.

TO ASSEMBLE TORTA
Add meat, and desired toppings to the bun. Enjoy with your favorite Mexican beer!

HINT: Jalapeños are a must for this sandwich! Also it is not necessary to have cheese on the torta, the restaurant did not serve their tortas with cheese.

QUICK TIP: Don’t have time to poach your chicken? Pick up a precooked rotisserie chicken from your local market. Shred the chicken with two forks, add a little canned chicken stock or water and spices. Simmer for 5 minutes. The precooked chicken allows you to have this meal from stove to plate in less than 30 minutes.

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