Tuesday, June 15, 2010

Summer Edition: Chicken Fajitas and Spanish Rice

Ah, yes! Summer--when I actually have time and energy to cook an actual meal. The last couple of days have been spent baking like a madwoman. I love homemade white bread, so that's what I've been supplying our family with. Consider it my contribution to the family budget and health.

Back to tonight's dinner--fajitas! These were great and easy to prepare. We used corn tortillas instead of flour.

Chicken Fajitas (can substitute steak or turkey)

What's Needed:
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 T. canola oil
2 C. frozen bell pepper strips, defrosted
1 medium onion, thinkly sliced and separated into rings
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. pepper
1 T. minced cilantro
1/4 C. lime juice
8 flour (or corn) tortillas (6 inches), warmed

1. In a large, nonstick skillet, saute chicken in oil for 2 minutes.

2. Add peppers, onion, garlic, salt, cumin, pepper. Cook and stir for 5 minutes or until chicken is no longer pink and peppers are crisp-tender. Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.

PointsPlus: 6 points (2 fajitas)

Spanish Rice:
What's Needed:
1 can (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes
1 C. uncooked long grain rice
1 tsp. olive oil
1/4 tsp. oregano
1/4 tsp. garlic salt

1. In a large pan, combine all ingredients. Bring to a boil.

2. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.

Husband's Grade: A+
PointsPlus: 3 (1/4 Cup)--4 servings

Inspired by: Everyday Light Meals

No comments:

Post a Comment