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.

123 calories per serving (Serves 4)

1 whole chicken boneless skinless chicken breast
seasoning salt
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!


Journey to Denmark

My Danish friends Heidi and Iben left me with a recipe for frikadeller when they returned to Denmark. I have Danish blood flowing through my veins, so I was happy to get their authentic recipe. I know my mom like frikadeller, her grandmother used to make them for her. My husband Alex was an exchange student to Odense, Denmark in 1999; and he enjoyed eating them. I did change the recipe slightly, providing a little more flavor the the meatball, the result was delicious. This is a quick, easy meal to make.


1 lb ground pork
1/4 tsp onion powder (you could use minced onion)
1/4 tsp garlic powder
1 tsp salt
1 tsp dried Rosemary
2 T flour
1 T milk

Combine all ingredients in a large bowl. Heat a nonstick pan over medium heat. Drop tablespoons of meat into the hot pan. Cook 5-6 minutes on each side (you will want a nice brown crunch).

We enjoyed our frikadeller with cheesy potatoes and green beans.

Soups On!

Like I said earlier, I would post the recipes for the soups I made last week. Unfortunately I don’t have photos to go along with them. Next time I make the soup I will include a photo. I apologize for not using “real” chicken stock, this was a 30 minute meal day.


3 carrots, pealed and chopped
3 celery ribs, chopped
1/2 yellow onion, chopped
1 T Olive Oil
salt/pepper to taste
1 hardy pinch of dried thyme
2 – 32 oz boxes Swanson’s chicken broth
3 c cooked chicken, shredded or cubed
1 – 32 oz package Reames frozen noodles

Sautee vegetables in the olive oil until softened. Add salt/pepper and thyme. Add chicken and broth. Bring to boil, add noodles and boil for 20 minutes. Serve and enjoy!

I really enjoy my potato soup made with sauteed onions and crumbled bacon. When I made this soup the bacon was frozen. But feel free to add 4-6 slices cooked and crumbled to your soup.


6 Russet potatoes, pealed and cubed
1/2 yellow onion, chopped
1 T olive oil
pinch of dried thyme
1 c chicken stock
1 c cheddar cheese
2 c whole milk

Boil potatoes in salted water until tender. Drain. Sautee onions in olive oil over medium-high heat. Add salt/pepper and thyme. Add your liquids and the drained potatoes. Simmer until warmed through. Scoop out 1/2 of the soup with chunky potatoes and puree in the blender until smooth. Add to pot and stir in cheese. Simmer until cheese is melted.