Life is hectic and it can be difficult to find time to make healthy, quick, and family-pleasing recipe—but it’s not impossible. Maximize the quality of everyday cooking with minimum effort. This speedy version of the Mexican favorite uses clever shortcuts to achieve the flavors of the original.
Chicken Fajita with Tomato and Avocado Salad
[makes 4 servings – prep time 15 minutes, cooking time 15 minutes]
Ingredients
1 tbsp olive oil
2 onions, halved and sliced
2 red bell peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 fresh red jalapeno chili peppers, seeded and finely chopped
2 garlic cloves, thinly sliced
4 skinless, boneless chicken breast halves (6 oz. each) cut into strips
½ cup dry white wine
8-12 corn tortillas, warmed
Handful of cilantro, finely chopped
For the salsa
1 ripe avocado
Handful of cherry tomatoes, chopped
1 bunch of scallions, finely chopped
Handful of parsley, finely chopped
1 tbsp olive oil
1 tbsp white wine vinegar
Salt and freshly ground pepper
Directions
1. Make the salsa. Halve, pit, peel, and chop the avocado. Put in a bowl with the tomatoes, scallions, and parsley. Drizzle in the olive oil and vinegar. Season with salt and pepper and stir to mix.
2. To make the chicken fajitas, heat the oil in a large hot frying pan over low heat. Add the onions and red and green bell peppers, and sauté for 5 minutes until soft. Stir in the chilies and garlic, and cook briefly.
3. Increase the heat to medium-high and add the chicken. Keep the mixture moving around the pan so that it doesn’t burn and the chicken is evenly cooked. Stir-fry for 3-5 minutes until the chicken is no longer pink. Pour in the wine, and cook for 5 minutes. Stir in the cilantro.
4. To serve, spoon the mixture onto the tortillas. Top with the salsa and roll into wraps. Serve any extra filling on the side. *Good with sour cream as an extra sauce
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Comments: 41
# 4 boneless pork chops, 3/4"
# 1 can cream of celery soup
# 1/4 C. apple juice
# 2 Tbs. Dijon mustard
# 1 Tbs. honey
# 1/8 tsp. pepper
# 4 cups noodles
Cook the pork chops until browned in a lg skillet; then add the soup, apple juice, mustard, honey & pepper, heat till boiling then cover and cook on low for 10 minutes
Cook noodles according to package directions then serve the Pork Chop mixture over the noodles. Yummy, and takes less time then 30 minutes.
Pork Chop Skillet Dinner
1 tsp. Olive oil or veggie oil
4 pork shoulder chops 3/4" thick
1 medium onion
1 cup uncooked regular long-grain white rice
1 can Campbell's chicken broth (or 10 oz.)
1 cup orange juice
3 tbsp. Chopped fresh parsley
4 orange slices, halved
Heat oil in skillet. Add chops and cook until browned.
Add onion and rice and cook until rice is browned. Stir in broth, orange juice and 2 tsp. Parsley. Heat to a boil. Cover and cook over low heat 20 minutes or until done.
Top with orange slices and remaining parsley.
This book looks great.
add can of mushroom soup
a packet of onion soup mix
1/2 can of milk
Cook all together and serve over rice or mashed potatoes
1-can of clam chowder no diluting kind,
1 cup sharp cheddar cheese,
1/2 cup sour cream
1/2 pound of shrimp stir fried
ground black pepper
mix together and put back into shell and top with cheddar and parmesion cheese
very filling and delish !
photoquest(at)bellsouth(dot)net
1 package whole wheat tortillas
1 package reduced sodium taco seasoning
1 lb 99% fat free (or lean, if you prefer*) ground turkey
Fat free shredded cheese of choice
Corn and black bean salsa
lettuce (shredded)
black olives (chopped)
Brown ground turkey in frying pan over medium heat, mix in any additional seasonings you like (I use garlic powder and a locally bottled all purpose salt-free spice). Because the turkey is so fat free, you may need to add a little water to the pan so that it doesn't stick in the browning process.
Turkey does not need to be drained, so once it is brown mix in taco seasoning - and about half the water the packet recommends, unless you like super saucy tacos which I do not. Chili powder or hot sauce can be mixed in too if you like extra spicy tacos.
Warm the number of tortillas you will need for your dinner in the microwave between two paper towels. 20-30 seconds is sufficient.
Stuff tortilla with the meat mixture, cheese, olives, salsa, lettuce and such as desired.
Nom.
Makes quite a lot of meat, which is good for leftovers! Makes nummy snacks.
4 Weight Watchers points per taco.
Swedish Meatballs
1-1/2 lb. ground beef
1 pkg. stuffing mix crumbed fine
2 eggs, lightly beaten
1 small onion, finely chopped1-1/4 cups water
1 jar beef gravy
1/2 cup Sour Cream
PREHEAT oven to 400°F.
Mix meat, stuffing mix, eggs, onion and water until well blended.
Shape into 32 meatballs, each about 1 inch in diameter.
Place half of the meatballs in single layer in each of 2 cookie sheets.
BAKE 20 min. or until cooked through.
MIX beef gravy and sour cream in large saucepan.
Add meatballs; mix lightly.
Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.
If you freeze all or part of these meatballs, it is simple to cook some noodles or rice, thaw and heat the meatballs in the microwave and serve with vegetables.
When I get home, I start putting it all together. I stir-fry the meat (if raw) and then remove. I put the veggies in and cook them, or just re-heat them, and then I add the meat back in. I add a teriyaki sauce OR a homemade sauce (from the refrigerator) and stir it around. Sometimes I stir-fry some garlic and ginger with the meats.
I sprinkle some sesame seeds over the whole thing. Before I start it all, I saute some veggies and add the cold rice. I stir-fry for a few minutes to heat up the rice, add some of the same teriyaki sauce and stir it around. I serve them side-by-side and everyone loves it.
olive oil for drizzling
1 1/2 lbs boneless skinless chicken breast
salt and pepper
1 onion, chopped
1 large garlic clove, minced
2 t Spanish paprika
3-4 large tomatoes, peeled and chopped
1 cup white rice
1 1/2-2 cups chicken broth
1 generous pinch saffron threads
1 cup frozen peas, thawed
small handful chopped fresh parsley
Heat the oil in a cast iron skillet or frying pan on medium heat and fry the chicken til nice and browned on both sides. Season chicken with salt and pepper; remove from pan and set aside.
Add the onion and saute about 5 minutes til softened but not browned. Stir in garlic and saute for another minute or so.
Stir in paprika and fry for a few seconds.
Increase heat to high; add the tomatoes, rice and broth. Cover and cook for 10 minutes.
Stir in the chicken. Bring to a boil, reduce heat to medium low. Cover and simmer for 5-10 minutes.
Add the saffron, peas and parsley and simmer for 5 more minutes or til the rice is tender and the liquid has been absorbed.
just over 1 lb ground beef
red bell pepper, chopped
half purple onion, chopped
sprinklings of garlic salt
these 4 cooked together, then I added the spiral whole wheat pasta I had already cooked, and 3 small cans of tomato paste. I topped it with cheddar cheese.
it is easy and good, cook your psata, and then add two eggs and red sauce
put in ground turkey already brown then place in a glass pie pan it is so good bake about 20 minutes then you are done...
1 1/2 bags frozen vegetables
1 big can of tomato juice
1/2 pound hamburger
1 small onion chopped
powder bouillon soup base ( beef flavor)
garlic powder or garlic salt to the taste of your liking
Have a big pan put your tomato juice in it the whole can then a half can of water. Let it heat up. chop small onion up and put it in the pan. Put your 1 1/2 bags of mixed vegetables of your choice in with the hot tomato juice and onion. Let cook for about 20 minutes. But don't let your vegetables get soft unless you want them that way. I don't do mine that way because I don't like the vitamins stripped out of the vegetables. While that is boiling. Get a skillet big enough for your 1/2 pound of hamburger. Cook your hamburger up with a small onion chopped up in it. once the hamburger is done add it to your soup which is the tomato juice and vegetables and onion. Mix it all up add beef bouillon soup base powder to the soup. Add beef powder to your taste. Let boil another 10 minutes. Then it should be nice and hot and ready to serve.
While the rice is cooking, saute the chicken with garlic and favorite seasonings. Then you add low sodium/fat free chicken broth, hoisen sauce, fresh ginger (if I have it on hand) and fresh lime juice to the chicken and simmer until the sauce thickens. I wait until towards the end to add the cashews, so they still have a good crunch. Sometimes we just have rice with it, but often I will cook broccoli or stir-fry veggies on the side too. Even my picky husband devours this!
Boil spaghetti as per directions on box
preheat oven to 350 while spaghetti is boiling.
Drain spaghetti and in an oven safe dish layer jar sauce, shredded cheese, mushrooms, peppers,olives pepperoni.
End with the cheese, veggie, pepperoni layer
Slide in oven until cheese melts (I like when it starts to brown) approx 10 min.
If I have to cook the meal, then my son loves to have cheesy scrambled eggs, bacon, and a bagel with cream cheese with jelly. THis is very easy and takes less than 30 minutes. All you need is bacon, bagels, eggs, cheese, and either jelly or cream cheese. Sometimes I get creative and make an omelet filled with bacon or ham and cheese.
Congrats to this week's winner: Renee (Pres of Baby James Foundation) ~.