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!

Happy New Year

2008 is here! I hope the new year is off to a great start for you. I am sorry I haven’t written in awhile, things have been busy with the holidays.

Last Thursday, January 3rd was caucus night here in Iowa. I think both the Democrats and Republicans did a great job choosing their first place candidates. To celebrate I made Chicken and Broccoli Obama Stir-Fry with Edamame Fried Rice. It was tasty! We enjoyed our dinner while watching the victory speeches. I did not measure my ingredients, so I do not have an exact working recipe. I will give rough estimates below, adjust according to your seasoning preferences. Basmati rice is the rice I chose to use for my fried rice. I enjoy the softness and flavor of Basmati rice. I hope you enjoy my political dinner!

Chicken and Broccoli Obama Stir-Fry

3 large chicken breasts-thinly sliced
Soy Sauce
Sugar
1 tsp chopped ginger
1 tsp chopped garlic
2 heads of broccoli chopped
1 c chicken broth
1 T corn starch
2 T peanut oil

Use frozen boneless/skinless chicken breasts. Set out to thaw for 30 minutes. While chicken is partially frozen, slice into thin strips. Put in dish to continue thawing. Once chicken is fully thawed, pour soy sauce over top of chicken and sprinkle with sugar. This creates a marinade, marinate for 15 minutes at room temperature. Heat wok over high heat. Pour in 1 T peanut oil. Stir-fry broccoli, garlic and ginger for 1-2 minutes, take out and set aside. Add 1 T peanut oil, add chicken and marinade (may need to work in batches) stir-fry for 2-3 minutes or until chicken is cooked through. Add broccoli to chicken mixture. Mix the cornstarch and chicken broth together, pour into wok, and stir until thickened. Serve over rice.

Edamame Fried Rice

1 package pre-shelled edamame
1 tsp chopped garlic
1 tsp chopped ginger
2 c cooked/cooled Basmati rice
1 T soy sauce
2 eggs beaten
2 T peanut oil, plus a slash

Add 1 T oil to hot wok. Add edamame and stir fry until soft 2-3 minutes. Remove from wok. Add 1 T oil to wok, add garlic and ginger; stir-fry for 30 seconds. Add rice, stir-fry for 2-3 minutes. Make a well in the center of the rice, add a slash of oil and the beaten eggs. Incorporate the egg into the rice mixture. Add soy sauce and edamame and mix well. Remove from wok and enjoy.