Chicken Stir-Fry

I made this yummy and healthy chicken stir-fry tonight! It was easy to make and delicious! It got two thumbs up from Shannon and Tristan. Tristan said “I love rice mommy!” Enjoy!

3-4 boneless skinless chicken breasts cut into 1-inch pieces
1 cup broccoli florets (i used frozen)
1 package stir-fry vegetables (mushrooms, snowpeas, etc..)
4 tbsp chicken broth
2 tsp. sesame oil
2 tsp reduced-sodium soy sauce
Brown Rice – follow directions on box

In a large skillet coated with cooking spray, cook chicken breast pieces over medium heat until cooked through, about 7 to 10 minutes. Remove chicken from pan and cook brocolli and veggies in the same pan. Cook until veggies begin to soften, about 6 to 8 minutes. Add the chicken back to the pan, with the vegetables, and season with soy sauce, chicken broth, and sesame oil. Serve over cooked brown rice. Put soy sauce, salt, and pepper on the table for anyone that needs some extra flavor.

 

It was a really good meal. I may double the veggies next time because I like a lot of veggies in my stir-fry!

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BBQ Ranch Chicken and Cheddar Pizza Roll-Ups

This awesome and so yummy recipe from the Picky Palate website is so not healthy but very good for a fun night! Even my son loves these fun pizza wraps. I usually just buy a rotisserie chicken and tear it up for extra flavor and speediness. Delicious!

BBQ Ranch Chicken and Cheddar Pizza Roll em’ Ups

1 Roll Pillsbury Pizza dough in can (or use other pizza dough of choice)
1/4 Cup prepared ranch dressing
2 Cups prepared shredded BBQ chicken (pour BBQ sauce on the shredded chicken)
1/4 Cup chopped fresh cilantro leaves
1 1/2 Cups shredded smoked cheddar cheese

Ranch Dressing for dipping

1. Preheat oven to 350 degrees F. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch dressing for dipping.

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Chicken Fajitas

These chicken fajitas were awesome and we had leftovers for days! I wrapped them up in whole wheat tortillas and served them with Spanish Rice. YUM!

Fajitas are a classic in Tex-Mex cuisine and are adored universally by kids and adults alike. The classic fajita calls for skirt steak and is served with a choice of toppings over corn or flower tortilla, but this paleo take on the classic fajita meal is just as delicious without the tortilla. Today, fajitas are also commonly prepared with pork, chicken or shrimp and the usual vegetables include bell peppers and onions. Enjoy making a big batch and pleasing the whole family with this classic do it yourself dinner. This recipe serves about 5 people, but be sure to make more for leftovers.

Ingredients

• 3 lbs chicken breast, cut in thin strips;
• 3 bell peppers;
• 3 onions, sliced;
• 2 tbsp oregano, chili powder, cumin and coriander;
• 6 chopped garlic cloves;
• Juice of 5 lemons; I used lemon juice to save time
• 4 tbsp cooking fat (coconut oil, tallow or ghee are excellent here); I left this out
• Butter lettuce to serve;
• You choice of toppings: diced tomatoes, fermented pickles, sauerkraut, sliced avocados, salsa, guacamole, mayonnaise and/or salsa verde;

Preparation

1. Combine the chicken, bell peppers, onions, spices, garlic and lemon juice in a bowl and mix well;
2. If preparing ahead of time, let marinate in the refrigerator for about 4 hours.
3. When ready to cook, heat a large skillet on medium heat and cook the whole preparation with the cooking fat until the chicken is cooked through and the onion and bell pepper are soft.
4. Put the hot chicken preparation in a large bowl and let the people prepare their own fajitas on top of lettuce leaves with their favorite toppings.

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