chicken fajitas

4-6 chicken breasts or about 8 thighs. (depending on how many you are feeding) cut into thin strips

1 Tbs. oil

2 cloves garlic minced

1/4 c. lime juice

1/4 tsp. chili powder

1/2 tsp. oregano

1/4 tsp. thyme

1/2 tsp. cumin

salt and pepper

1 onion sliced

1 red bell pepper sliced

corn tortillas or large romaine lettuce leaves

in a large skillet, heat oil over high heat. add chicken and garlic. saute' until chicken is browned, add red pepper and onion. add lime juice and spices. cook on medium heat until onion and pepper are tender and chicken is cooked through. (i actually like to cook it until it is carmelized on the chicken and a lot of the liquid has cooked off)

put into tortillas or lettuce leaves. top with cheese and sour cream or any favorite toppings.

thai crockpot chicken

i have determined that all of my dishes look the same! they do taste different! this is an easy crockpot dinner. it has a very peanutty taste but good flavor!

slow cook thai chicken - allrecipes.com

6 boneless skinless chicken breasts, sliced into strips

1 large red bell pepper sliced into strips

1 onion coarsely chopped

1/2 c. gluten free chicken broth

1/4 c. gluten free soy sauce

1 tbs. ground cumin

3 cloves minced garlic

1/2 tsp. red pepper flakes ( i just used a little red pepper)

salt and pepper to taste

2 tbs. cornstarch

2/3 creamy peanut butter

1 tbs. soy sauce

1/4c. lime juice

garnishes: chopped green onion, chopped fresh cilantro, chopped roasted peanuts

place chicken strips, bell pepper, and onion into slow cooker. pour in chicken broth and 1/4 c. soy sauce, season with cumin, salt and pepper, garlic and red pepper flakes. stir to blend then cover and cook 4-5 hours on low or 3 hours on high.

remove 1 c. liquid from crockpot and mix in a small bowl with peanut butter, cornstarch, 1 tbs. soy sauce, lime juice. this blends into a thicker sauce. stir this back into the crockpot. cook on high for 30 more min. serve over cooked rice and garnish with whatever you like, peanuts, onion or cilantro. serves 4-6.

salsa verde crockpot enchilada's

my photographs just don't do the food justice!

this is a crockpot enchilada, i thought it was really good and pretty easy.

salsa verde crockpot enchilada's (from LDS living)

2 tbs. cooking oil

5 corn tortillas

1 10oz. can green enchilada sauce or 1 1/4 c. green salsa

1/2 c. sour cream

2 c. fully cooked chicken, shredded or use leftover rotisserie chicken

2c. shredded jack cheese ( i used mexican blend of jack and cheddar)

1 4oz. can green chilies

brush crockpot halfway up with half of oil

brush tortillas with remaining oil

in a med. bowl combine green sauce and sour cream.

place 1/4 c. sour cream mixture in bottom of crockpot, top with tortilla (i have the long wide kind of crockpot so i put 2 on the bottom, if you have the tall kind just put one and you will have more layers) then 1/2 c. chicken, 1/3 c. cheese,1 tbs. green chilies, and 1/4 c. sour cream mixture. repeat layers, i just did it twice dividing everything in 2 for the wide crockpot.cover with remaining sauce and cheese for the last layer.

place in refrigerator. 2 -3 hours before ready to eat plug in crockpot on high. you can put it on all day on low but i would not do it for more than 4 hours. it cooks pretty fast. this just made 4 servings, i would double it if you have a large family.

salsa chicken

tonight was a little crazy so i made an easy dinner.

salsa chicken

chicken breasts or thighs, 1-2 per person

place in 9x13 pan, sprinkle with taco seasoning, cover each chicken with salsa and sprinkle with cheese. bake for about 35 min. yummy with a salad and/or corn.

Fried Rice

i haven't posted anything in so long, the problem is that when i post something i want to have a picture. well when i am making dinner and trying to get it on the table i either forget to take a picture or i just don't get it done, plus my kids roll their eyes when i get out the camera at dinner:) anyway i want to get some recipes down pictures or not.

i love making fried rice, i make it pretty healthy and i love anything i can get lots of veggies into!

Chicken Fried Rice GF

i cook 4 or 5 cups mixed brown and white rice in a rice cooker (about 1c. per person)

1/3 C. gluten free soy sauce, i use san J brand wheat free soy sauce

2 boneless, skinless chicken breasts or i used 4 boneless,skinless thighs cut in pieces

2 large eggs beaten

1 carrot diced

about a cup of frozen peas, just eyeball it

1 C. of frozen broccoli florets (run under hot water until defrosted)

1 Tbs. sesame oil

small corns, asian section of the grocery store

cook rice in rice cooker. when it is done scoop it out onto a jelly roll pan to cool off. saute chicken in sesame oil or any oil but i love the asian taste of sesame. when pink is gone from chicken toss in carrots, stir fry for a few min. add broccoli, peas and corns until veggies are tender 5-10 min. (at this point i usually get moisture from the chicken but add a little oil if needed). scramble egg in seperate pan. i don't have a wok so i put the chicken /veggie mixture in a dutch oven pan and add the rice and the soy sauce. mix and fold together and add eggs to toss. this makes a ton of fried rice, you can make less rice for smaller portions but we have this as a main dish.YUM!

white chicken chili

this is a family favorite from a church cookbook
White Chicken Chili
4 Cans Northern Beans ( or 1 lb. dry white beans soaked overnight and drained)
4C chicken broth (make sure it is Gluten free)
1 clove garlic minced
1 onion diced
1 small can chopped green chilies
scant tsp. ground cumin
scant tsp. dried oregano
dash of ground cloves
dash of cayenne pepper
4C. cooked chicken diced (can just boil and cut into small bite size pieces)
3C. shredded monterey jack cheese (the 2 C. shredded pack is fine but the cheese adds a lot to the soup)
Combine beans, broth,garlic and onions in a large soup pot and bring to a boil. reduce heat and simmer 2-3 hours. add remaining ingredients except the cheese, simmer an additional hour. garnish with cheese. sometimes i boil the soup then throw it in the crockpot on low and add the additional ing. and turn to high and then serve.serves 8-10. this is a very comforting ,yummy soup!