sheet pan fajitas

ingredients:
1.5-2 lbs. boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3-4 tbsp olive oil (or other oil of your choice) - suggestion is lime olive oil
2 tsp kosher salt or sea salt
1/2 tsp black pepper
1 tsp smoked paprika
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
2-3 tsp true lime, optional
handful of cilantro

1 lime optional for serving:  sour cream, guacamole/avocado, tortillas, rice and beans, etc.

instructions:
preheat oven to 425 degrees.  have a large sheet pan ready (cover with foil or parchment for easy clean up)

place sliced chicken, onions, and peppers in an extra large mixing bowl.  drizzle on oil and all seasonings.  toss to coat.  (tip: keep nitrile gloves in kitchen and use them for things like this - tossing with your hands is much easier.)

spread chicken and pepper mixture out evenly on baking sheet and place in oven.  bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  if desired, place under broiler for a quick minute to brown.

remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze for fresh lime juice. 

serve with tortillas and traditional fixings, or over a bed of salad or veggies, or rice and beans, etc. 

instant pot bean recipe

8 c water
2 c dry pinto beans
4 tsp olive oil
1/3 onion chopped small
1 stalk celery minced
1 carrot diced small
1 jalapeno minced (seeds and membranes removed)
1/2 tsp. cumin
1 clove chopped garlic

combine all ingredients in instantpot.  cook for 34 minutes on manual setting, and wait for natural release (total warm up, cook, and natural release time is about 2 hours).  remove beans and veggies with slotted spoon and put in blender.  save some of the left over bean water in case your beans are too thick after mixing.  beat well, it will still have a few lumps.  add salt to taste.  start with 4 tsp of kosher salt and go from there.

*recipe from liz heywood.

one pot mexican chicken and rice soup

8 cups chicken broth
1 lb. boneless skinless FROZEN chicken breasts
1 c. dry brown rice
1 1/2 tbsp. tomato paste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1/4 tsp. cayenne - more or less to taste
2 tsp. cumin
2 tsp. chili powder
1 1/2 tsp. garlic salt
2 tsp. onion powder
1 bay leaf
2 tsp. oregano


1.  stir everything together in a large stockpot.
2.  bring to a boil with the lid on.
3.  once boiling, lower heat and simmer for 25-30 minutes with lid on or until the chicken and rice are fully cooked.
4.  stir regularly so the rice doesn't stick to the bottom of the pot.
5.  after the 25-30 minutes take the chicken from the pot, shred, and place back into soup.
6.  remove bay leaf before serving.
7.  serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings.

*original recipe from www.showmetheyummy.com

turkey and black bean baked burritos

2 lbs. ground turkey, thawed and browned
1 small sweet onion, diced
1 (15 oz.) can diced tomatoes, drained
1 (15 oz.) can black beans, drained and rinsed
2 cups frozen, sweet corn
2 cups salsa
1 tsp. ground cumin
12 raw whole wheat tortillas, heated until golden brown
2 cups shredded colby jack (or your favorite cheese)


preheat oven to 375 degrees.  in a large skillet over medium heat, brown the ground turkey.  drain any excess liquid.  combine the onion, tomatoes, black beans, corn, salsa and cumin with the browned ground turkey.

bring to boil.  reduce heat and simmer until onions are translucent and liquid evaporates.  approximately 8-10 minutes.  meanwhile heat tortillas until golden brown.

place a about 1/2 c. turkey mixture down the center of the tortilla.  top with about 2 tbsp. folded cheese.  fold sides and then ends over to cover filling.  place seam face down on lightly greased 13x9x2 baking dish.  bake for 15 minutes. 

*original recipe from www.nodietsallowed.com