Rotel Chicken Fajitas

In a 1 quart freezer bag combine and mix well:
2 chicken breasts (boneless, skinless)
1 can rotel brand tomatoes
Seal the bag and squeeze as much air out as you can without making a mess!

In a 1 quart freezer bag combine:
1/3 cup Mexi-blend cheese (shredded)
2/3 cup cilantro (chopped/optional)

In a 1 quart freezer bag combine:
1 cup sliced bell pepper
½ cup sliced onions
1 cup sliced mushrooms

Insert all 3 bags into a gallon sized plastic freezer bag, and add 6 (8-inch) flour tortillas.
Then, label or write the recipe title and date on the bag using a Sharpie marker (it’s the only brand that doesn’t run in the freezer!)

Place the bag in the freezer.

Day of Cooking Directions:
Remove pre-assembled rotel chicken from the freezer and defrost.
In a large nonstick skillet, cook chicken/tomato mixture over medium heat for until no longer pink, stirring occasionally.
In another skillet, heat some olive oil and saute onions, mushrooms, and peppers until just softened.

To Serve:
Spoon chicken mixture in center of each tortilla.
Add veg mixture and top with cheese and cilantro.

Comments

Post a Comment

Popular posts from this blog

Pumpkin Muffins

Got this one from candus who got it from Paleo plan website.  http://www.paleoplan.com/2009/12-03/paleo-pumpkin-muffins/ The only thing different is Candus added applesauce, so I added 1 cup. Ingredients 1½ cups almond flour 3/4 cup canned pumpkin 3 large eggs 1 cup applesauce 1 tsp baking powder 1 tsp baking soda ½ tsp ground cinnamon 1½ tsp pumpkin pie spice 1/8 tsp sea salt 1/4 cup raw honey (optional) 2 tsp almond butter 1 Tbs sliced almonds Directions Preheat oven to 350℉. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter). Mix all ingredients and pour evenly into tins. Bake for 25 minutes on the middle rack. Sprinkle almonds on top immediately after taking them out of the oven.
Read more

Pomegranate Syrup

  4 cups pomegranate juice 1/2 cup sugar (I'm trying this with stevia to be more paleo friendly) 1 tablespoon freshly squeeze lemon juice   Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
Read more

Biscuits with Sausage Gravy

Ingredients: 1 pound breakfast sausage, hot or mild 1/3 cup all-purpose flour 3 to 4 cups whole milk, more to taste 1/2 teaspoon seasoned salt 2 teaspoons freshly ground black pepper, more to taste biscuits, warmed, for serving Directions: With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning. Spoon the sausage gravy over the warm biscuits and serve immediately!
Read more