Cilantro Lime Chicken Fajitas

We LOVE Mexican food over here.

Being from San Diego where there's a taco shop on every street corner, that's kind of a given.

I seem to make some sort of Mexican dish every week for dinner. 

I've been wanting to perfect my fajitas because every time I've made them they just didn't come out the way I had hoped.

This time however, they came out SO right and I'm so excited to share!

I give all credit to my 37 week pregnancy cravings for coming up with this one.

Ingredients:

• 2-3 boneless chicken breasts or 5-6 tenders
• 2 heaping cups of assorted sliced bell peppers give or take
• 1 cup sliced onion give or take
• 1/2 of a lime
• 1/4 cup cilantro (a little less is just fine)
• 1 clove minced garlic
• 4 tbsp. your choice oil
• 1 tin foil package of fajita seasoning mix (found next to taco seasoning)
• 1 tsp soy sauce
• Salt and pepper

Directions:

1. First chop your veggies, then chop your chicken. Fajita style. Aka long strips. Put two skillets on your stove and add 2 tbsp of oil to each. Turn it to medium heat and let that oil get hot!
2. I test my oil by splashing a tiny bit of water. If it sizzles and crackles and pops, its ready. So, once it's ready add your chicken to one pan and your veggies to the other. Let them both cook through separately but don't let your veggies get soggy. Yuck.
3. Once both are cooked to your liking at the veggies to the chicken pan. Add half the packet of fajita seasoning. You don't wanna overdo that stuff so start out that way and add more if you fancy more. Then add your soy sauce and give it a good mixing. 
4. Next turn your heat to low and add the juice of 1/2 a lime, garlic, and your cilantro. You really don't need to squirt every last bit of the juice because I sure didn't but get a good amount. Stir it all up and let every bit of the mix get covered.
5. If you feel the need, you can also add some salt and pepper to taste.
6. Serve your Chicken onto your choice of tortillas! I am a full supporter of the uncooked tortillas they sell at costco. Soo great. However, I need some protein in my life so I had mine on an ezekial sprouted grain tortilla. But really, any tortilla is fine. Lay all the toppings you desire out on the table and have your family add to their fajita as they please. 
7. Enjoy!

All my love,

Aleigh Joy

Crockpot Salsa Verde Chicken Tacos

We've all said it before, but I'll just go ahead and say it again!

Who doesn't love their crockpot??

It makes life on the go SO easy!

This 5 ingredient shredded chicken was so flavorful and easy to do.

Another trial turned success!

We sure love tacos over here!

Ingredients:

1) 5-6 chicken tenders or 3-4 breasts

2) 1 cut up bell pepper of your choice

3) 1/2 cup chopped white onion

4) 1-2 chopped cloves garlic

5) 1 full jar of salsa verde

Directions:

1) Place chicken in bottom of crockpot. On top of that add onion, garlic, and bell pepper

2) Pour jar of salsa verde on top of everything and cook on low for about 4 hours.

3) Remove chicken and bell peppers and strain excess liquid. (Unless you like soggy tacos.) Put chicken in a bowl and shred. Then add to a taco shell with your favorite toppings!

(we make our taco shells over here by cooking corn tortillas in vegetable oil and then sprinkle with salt. Yum!)

Ta-da! That's all friends!

Go ahead and get ready for taco Tuesday next week ;)

All my love,

Aleigh Joy

Easy BBQ Chicken Sandwiches

Seriously these are SO easy!

And not to mention really good ;)

They're so easy that I didn't even have to take step by step pictures this time.

We're having soup tonight (recipe to come soon) but even though I've been excited about it all day, I suddenly want one of these ;)

Ingredients:

• 4-5 cooked and chopped chicken tenders
• BBQ Sauce (I like sweet baby ray's)
• Tomato
• Onion
• Avocado
• Cheddar Cheese
•  Hamburger Buns

Directions

1. Cook Chicken in a skillet. Once it's done add about 1/2 cup BBQ sauce. A little more or less depending how much you like BBQ.
2. Put bottom bun on baking sheet and layer chicken, onion, tomato, avocado, then cheese.
3. Put top bun on baking sheet but not on top of the sandwich.
4. Stick under the broiler until cheese is melted and top bun is golden brown.
5. Serve with corn on the cob (or anything else) and you're good to go!

ps I always add a little more sauce after it has been in the oven

Enjoy! :)

All my love,

Aleigh Joy

Pita Pockets: A Healthy Dinner For a Busy Schedule

Between football, my job, Hunt's school schedule, doctors appointments, and errands to run... things easily get pretty busy around here.

I like to spend time in the kitchen.

I always have.

But there are days that just feel longer than others and i wish something would just magically appear on our plates.

For those days, pita pockets are that magic something.

There's a million different variations of this meal.

You can switch up the meat, the sauces, and the veggies and still like what's going in your mouth... and your stomach.

I really like doing lemon chicken and then topping the whole thing with Greek dressing but that wasn't in our fridge so this time I'm sharing the simplest way to do this.

Ingredients:

• Cooked and chopped chicken in whatever seasoning/dressing you fancy
• Any chopped veggies you please (also cheese! cheddar is good but we had provolone on hand)
• Pita Pockets (White or wheat. Both are good, my grocery store was out of wheat this time around so white was my pick)
• Dressing to top it with

(Sorry, but I don't know how to do measurements for this one... just make how much your family will eat!)

Directions:

1. Cook your Chicken in whatever dressing you want. I chose Italian because it was in our fridge and tangy sounded good.

2) Chop all the veggies you desire

3) Serve buffet style and let everyone decide what to put in their pita! We topped ours with a good amount of ranch and had pickles and rice as our sides... oh pregnancy cravings.

That's it!

This is also perfect for lunch the next day!

All my love,

Aleigh Joy