Feliz Fajitas! ;)

As summer break is coming to a close, I am starting to get myself back into the routine of meal prepping/ planning for the week.  I don't know why exactly, but I have been on such a fajita kick as of late! So, tonight I decided to do work on some chicken and steak fajita strips.  I looooooove red meat, but I know that we really shouldn't eat it very often.  I like to call myself Miss Problem Solver.  I decided to cut my red meat servings in half, by replacing the other half with chicken breast (or... ground turkey breast in the case of tacos).  Mostly though... I was just looking forward to using the new knives that I bought my roomie for her birthday.  Haha.

Fajita-Style Chicken and Steak Strips

Ingredients: 

-1 lb. beef stir fry strips

-1 lb. boneless/ skinless chicken breast tenders

-juice of one lemon

-juice of two limes

-2 T. minced ginger

-1 T. minced garlic

-1 T. olive oil

-1 1/2 t. paprika

-1 t. onion powder

-1 t. salt

-1 large jalapeno, diced

-1 T. honey

Combine all of the ingredients in a large mixing bowl, and thoroughly coat the chicken and steak.  Cover the bowl with some plastic wrap, and refrigerate for at least thirty minutes.  Next, preheat a large skillet, sprayed with non-stick spray, over medium-high heat.  I recommend cooking the chicken and steak separately since the chicken takes longer to cook.  Do not overcrowd your pan.  Cook the chicken for about five minutes per side, and then the steak for around three or four minutes per side.  Once all of the meat has been cooked, cut one more lime in half and squeeze over the steak and chicken.  You can saute some bell pepper strips and onions to use as fajita filling.  Or, you can top a nice, fresh salad with the meat.  Either way, you cannot go wrong.  It's protein-packed, low in fat, and full of flavor.  Not to mention, ginger is excellent for your digestion. Enjoy! 

When You Don't Have Time for Rubio's...

So, after watching two episodes of "Diners, Drive-Ins, and Dives" last night, both of which showed fish tacos as specialties at different restaurants, I couldn't take it anymore.  I HAD TO MAKE SOME FOR MYSELF! Now, we all know that Rubio's has like the best fish tacos ever, but I eat healthy as often as possible and really wanted to take advantage of being on Spring Break by cooking in my own kitchen. At Sprouts, I saw that they had both cabbage and cod on sale. I knew that it was no coincidence, and fish tacos were in my near future.

INGREDIENTS (serves 2): 

-1 lb. fresh cod
-1/3 of a head of shredded green cabbage
-1 c. fat free, European style sour cream
-3 limes
-1/2 t. garlic powder
-1/2 t. onion powder
-1/2 t. paprika
-1/2 t. chili powder
-1 t. olive oil
-Whole wheat corn tortillas

Cut the cod into large chunks, just small enough to fit into a medium-sized mixing bowl, add the juice and zest of two limes, garlic and onion powder, paprika, chili powder, and olive oil.  Coat fish, and refrigerate for an hour.  Then, heat a large skillet over medium-high heat, and cook the cod for 5-6 minutes per side.  While the fish is cooking, I like to shred the green cabbage, but if you bought it pre-shredded, you can skip that step. Next, thoroughly mix the sour cream with the juice and zest of one lime. Once the fish is done, flake into bite-sized chunks.  Place as much fish as desired on the tortilla, then, top with shredded cabbage, lime sour cream, and either salsa or hot sauce.  Enjoy this light, fresh meal on a hot summer evening, or if you're at all like me, when you're sitting at home wishing you were in San Diego. ;)

Could It Really Be?? Turkey, Apple, and Brie?

Wow!  So, it has been FOREVER since I've posted a new recipe up here.  Sorry guys.  As a teacher, it seems as though I fall off of the face of the earth between October and January.  Add on top of that an upcoming bridal shower, Vegas Bachelorette Extravaganza, and a wedding, and I would say you have one crazy, but excited girl on your hands!  Anyway, back to the food, which is why I'm sure you are visiting my blog...

I am a baby, and at anything less than 60 degrees, I freeze.  Conversely, I despise temperatures over 85 degrees.  Yeah, I know what you're thinking. "Why on Earth do you live in Arizona, then?"  Trust me, if I didn't absolutely adore my job, I wouldn't live here.  I'd be in SD in a heartbeat!  Speaking of Cali, I was oddly enough inspired by Diego for my latest creation.  No, it's not sushi, the latest juice craze, or a seafood specialty.  When I say I was inspired, I mean I was inspired to get back into the swing of things in the healthy eating and exercising department!  I'm down about 30 pounds since August (slow, but steady), and I fell off the wagon just a bit during the holidays.  Overall, I did well, but now it's crunch time!  I have a gorgeous bridesmaid dress to fit into on March 15th, and the Vegas festivities take place on February 7th.  Needless to say... It's GO time!  :) 

The premise of this recipe is super simple:  hearty, warm, and healthy.  It's roomie approved; so, you know it's got to be good!!! Enjoy <3

 

 

 

Turkey, Apple, and Brie Meatloaf

 

 

Ingredients (serves 4):

 

1 lb. Extra Lean Ground Turkey Breast

1 finely chopped Jonagold or Fuji apple

1/4 c. plain bread crumbs

3 individual wedges of brie-style spreadable cheese

2 t. ground sage

1 t. paprika

1/2 t. crushed red pepper

1 t. dried rosemary

salt and pepper to taste

8"x 8" square pan

 

 

First, combine all of the ingredients, with the exception of the cheese wedges, in a large bowl.  Mix with your hands.  Take roughly half of the turkey mixture, and press it into a loaf shape in the pan.  Then, open the three wedges of brie, and line them up in the center of the loaf.  Take the remaining half of the turkey mixture, and place it on top of the brie.  Make sure the completely cover the cheese, and keep the loaf an even thickness to ensure that it cooks properly.  Bake at 375 degrees for 30 minutes.  Then, raise the temperature to 400 degrees, and bake for 10 more minutes.  Always use a meat thermometer!  Everyone's ovens are different.  You're looking for an internal temperature of 180 degrees. :)