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.

enchilada pie

enchilada pie -More Mexican:)

unfortunately i forgot to write down where i got this recipe so sorry if it is off of someone's GF blog. my son loved this, it is just like enchiladas only easier.

1 Tbs. olive oil

1 red or green pepper chopped

1 pkg. ground turkey or ground beef, 1 to 1/4 lbs.

2 tsp. cumin

1 1o oz. can rotel diced tomatoes (diced tomatoes with green chilies)

1 4oz. can green chilies

1 can 15 oz. corn drained

1 can 15 oz. black beans, drained and rinsed

12 corn tortillas

shredded jack cheese or mexican blend

toppings: sour cream, guacamole, or salsa -optional i didn't use any

heat oil in a large skillet over med. heat. add pepper and saute 4 min. or so. add turkey or beef until no longer pink. drain. stir in cumin, tomatoes,half the enchilada sauce and chilies. bring to a simmer and cook 10 min. to develop flavors. remove from heat and add corn and beans.

heat oven to 350

assemble enchiladas: line bottom of a 9x13 pan with 4 corn tortillas torn into large pieces. top with half the meat mixture and about 1/3 of the cheese. top with 4 more torn tortillas and the other half the meat mixture and another 1/3 of the cheese. top with last 4 tortillas and pour the other half of the enchilada sauce over them. cover with foil and bake for 30 min. uncover sprinkle with remaining cheese bake until cheese melts. cool for 5 min. serve with toppings if desired. this makes a ton, maybe 8 servings.

taco salad

1 or 1 1/2 lbs. of ground beef or turkey (depending on how many you are feeding)

1 packet taco seasoning

1 15 oz. can kidney beans, undrained ( i like black beans too)

1 10 oz. can rotel* tomatoes ( or diced tomatoes with green chilies)

lettuce

shredded cheese

sour cream

salsa

guacamole

tortilla chips

brown ground beef and drain fat. add taco seasoning, beans, and tomatoes. simmer for 10 min. to let flavors blend.

serve over lettuce and garnish with whatever toppings you like.

recipe from killthegluten.blogspot.com one of my favorite salads and sites. can also be used in corn tortillas for burritos

made this last night with turkey it was really good!

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!

Beef Stroganoff

Beef Stroganoff
This is another church cookbook favorite.
1 1/2 lbs (or less) beef tenderloin or sirloin cut into strips. ( i just buy the ready made beef strips in the meat dept. much cheaper, not quite as tender i am sure though)
1 can of mushrooms or fresh mushrooms browned with the meat (more if you like mushrooms, this picture actually has no mushrooms)
8 oz. sour cream or lowfat plain yogurt
1 tsp. spicy brown mustard
1 Tbs. ketchup
salt and pepper to taste
1 onion chopped
2-3 beef buillon cubes (GF)
lemon juice 1/2 lemon
paprika to taste (optional)
brown meat with onions in 2 or less Tbs. butter. add 2 C water and buillon cubes. simmer about a half hour until meat is tender ( i do less time) add mushrooms, ketchup,mustard and other spices.
cook a few minutes. add sour cream mix through. it seems runny but served over rice it will soak it up. Serve over steamed rice or GF noodles.
on a budget i am sure you could use hamburger in place of the beef .
I had been to target and really wanted to try their sweet potato fries, i wouldn't usually serve fries with stroganoff but i couldn't wait. they were good, not spectacular probably homemade is better.

Enchiritos

this was a take off from taco bell. one of my husbands favorites but we only have it occasionally,it is not the healthiest so it is a once in a while dinner. it is very filling!
Enchiritos
Corn tortillas (or flour if you are not eating GF) i usually heat the corn ones in a dry skillet to soften.
enchilada sauce
1 lb. or less cooked and drained lean ground beef cooked in taco seasoning ( you don't have to have the taco seasoning it just give the meat a little more flavor)
mexican blend or cheddar cheese shredded
refried beans, i use black refried beans
take torilla, smear a spoonful of beans on, place a spoonful of hamburger over the beans, roll up seam side down, pour enchilada sauce over rolls, not covering, then sprinkle cheese over (this one was a little heavy on the cheese but however you like it) microwave until the cheese is melted. we love it with steamed rice to eat with the cheese and sauce. we usually have 2 rolls each but i am starting to do only one it is so filling, then i could put a salad or something on the side.

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!

Chili

i am going to have to learn food photography! Well this is a really easy and simple chili recipe. there are many many chili recipes out there, this has few ingredients and is easy to make especially when you don't have a lot of time. When i first started cooking i used a lot of those packets of seasoning but a lot of them have unknown ingredients and it is much healthier to just use spices then you don't have all the preservatives. of course in Hawaii chili is served over sticky rice so the top picture is the finished product. i showed kiley this on skype today and she was so sad she couldn't eat it!

Chili

1 pound lean ground beef. i really find costco frozen hamburger to be the leanest

1 small chopped onion

1 clove garlic minced

1 28 oz. can of tomatoes (diced, petite diced, or crushed whatever you like. this is petite diced)

1 15 oz. can red beans with liquid ( i don't use all the liquid)

1/2 tsp. of cumin

1-2 tsp. of chili powder (to taste i would use 2)

salt and pepper

i also do a few shakes of garlic salt

and a few spoonfuls of tomato paste for thickness and color

brown ground beef and onions. add garlic. drain fat. add remaining ing. and simmer you can simmer for as long as you want but you can do it for 20-30 min. and it is good. taste even better the next day. we serve over rice and sprinkle shredded cheese on top-yum!