Chicken Fajitas

It's always fun to try out new recipes.  Because of 21 DFX, I've been looking for some that follow the plan.  It's like research...would I make it again?  If so, and when I'm not on the meal plan, how can I make it better?  In any case, I made this according to the recipe and it was delish! 

I didn't have red bell peppers, otherwise I think the picture would have been prettier.  I am no photographer, obviously.  The picture doesn't do it justice.  Also, the tomatoes I used were on the riper side, so the salsa ended up more like a chunky sauce.  Still yummy though.

Makes approximately 4 services, 2 fajitas each

1 tsp               chili powder
1/2 tsp            sea salt or Himalayan salt
1/2 tsp            ground cumin
1/2 tsp            garlic powder
2 tsp               olive oil, divided use
4 (5-6 oz)       raw chicken breasts, boneless, skinless, cut into 1/2 inch strips
1                     medium red (or green) bell pepper, cut into thin strips
1                     medium onion, thinly sliced
1 Tbsp            fresh lime juice
8                     Large romaine (or butter) lettuce leaves
1/2                  Medium avocado, thinly sliced
1 C                  fresh salsa

1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable plastic bag.
2. Add chicken, bell pepper, and onion; mix gently to coat.  Refrigerate for 15 minutes.
3. Heat remaining 1 tsp oil in large nonstick skillet over medium high heat
4. Empty contents of bag into skillet; cook, stirring frequently, for 5-6 minutes, or until chicken is cooked through.
5. Remove from heat. Add lime juice.
6. Evenly top lettuce leaves with chicken mixture, avocado, and salsa.

I forgot to add the avocado, and I actually didn't cook this the same day I prepped it.  I prepared this on the weekend, and then used it later in the week.  As a matter of fact, we went to a kid's birthday party right around dinner time.  I knew there would be pizza and that THAT is not 21dfx approved, so I had a couple servings of cottage cheese first, to tie me over.  Once we got home, I cooked this and about 10 minutes later, was eating.  Yum.

Quick and Easy Mini Vegetable Egg Cups

Some times we just need quick and healthy breakfasts that we can chew.  (You know I love my Shakeology!).    These mini egg cups were super easy to make ahead of time and they have spinach to boot. Just pop them in the microwave for 20 seconds and you're good to go.  Yum! 


Nonstick cooking spray
12 large eggs
sea salt and ground pepper to taste
1 (10oz) bag baby spinach, finely chopped. (I eyeballed my amount)
1 medium red bell pepper, finely chopped
2 green onions, finely sliced (I opted out of this)

1. Heat oven to 375 degrees F.
2. Lightly coat a twelve-cup muffin tin with spray.
3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired.
4. Add spinach, bell pepper, and onions; mix well.
5. Evenly pour egg mixture into muffin cups.
6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Easy Peasy Roasted Butternut Squash

I don't use the oven much for roasting, but I may be doing it more often now. I made butternut squash the other night and it was a huge hit with my 5yo (not so much my 2yo...yet). It was even made easier by buying the pre-cut organic package from Costco.  Super simple and yummy!  Of course, you can always prepare your squash from scratch, but coming home after a long day at work, I want a wholesome, hearty, and quick dish to make.

A bit of sweet and salty

2 TBSP olive oil
2 cloves garlic, minced
salt and pepper to taste

Preheat oven to 400 degrees. Coat butternut squash in olive oil, garlic, and salt mixture (I didn't use pepper because of the kids).

Roast for 20-25 minutes until squash is tender and slightly brown.