Baja Chicken Tacos

Today I’m back with another recipe! This recipe is from Tuesday’s weekly menu, and I am also giving the grocery list that goes with it to make your next week meals a breeze! I was actually pretty nervous when I made this for my husband, because it is a little different from our usual flavors. Of course, that is what I was aiming for, and it did not disappoint!

Feel free to change or add seasonings and ingredients for what works for your family, not all taste are the same, but I don’t think you’ll need to tweak this one! 🙂 Enjoy.

ingredients for tacos

*This made 5 tacos, plenty for two people. If you are making for more just double the ingredients!

Prep Time:30 mins, Cook Time: 15 mins, Total Time: 45 mins

Ingredients:

  • 1/2 large chicken breast
  • Tortillas of your choice
  • 1/4 tomato diced
  • 1/4 onion diced
  • 1/2 can of black beans
  • 1 cup baby spinach
  • lime juice as needed
  • 3/4 cup shredded mexican cheese

small container of plain greek yogurt

Directions:

  • Preheat oven to 350 degrees
  • boiling chickenBegin by boiling the chicken breast for twenty minutes or until cooked throughout.
  • While chicken is boiling complete the following steps:
  • diced tomato and onionDice tomatoes and onions
  • tortillasFold tortillas into a pre-greased baking pan
  • tortillas with black beansStart by layering ingredients, black beans first
  • black beans and spinachNext top with spinach
  • Then add the tomatoes and diced onion.
  • shredded chickenWhen chicken is finished, shred it and place it into the tortillas.
  • lime juiceSqueeze lime juice onto chicken breast, about two passes or to taste
  • Baja Chicken TacosTop with shredded cheese and greek yogurt
  • Bake in oven for 15 mins and serve!

They are so simple and delicious, and have the added benefit of being healthy!

Next is my grocery list, remember I am cooking for two so if you have a bigger family adjust accordingly!

Grocery List

  • 2 large chicken breast
  • 1 large skinless salmon
  • 1 pound hamburger
  • bundle of asparagus
  • garlic
  • yellow onion
  • tomato
  • 1 large eggplant
  • baby spinach
  • 1 lemon
  • small container of plain greek yogurt
  • 1 small container of skim milk or non dairy milk of your choice
  • bag of shredded parmesan cheese
  • bag of shredded mexican cheese
  • 1 small can of italian style breadcrumbs
  • tortillas
  • package of 3 cheese ravioli
  • fettuccine noodles
  • 1 jar of salsa
  • 1 can of black beans
  • 1 can of black olives sliced or chopped
  • 1 small can of green chiles
  • 1 can of cream of chicken soup
  • 1 can of cream of celery soup
  • 1 can of Rotel (I use hot)
  • eggs
  • chicken broth

*Some spices I use are not  on the list, because they are common and are usually already on hand!

Make sure you check back soon, I will be posting more recipes from the weekly menu!

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Leftovers

Last week I posted my first weekly menu (don’t worry there will be one at the bottom of this post). Today, though, I wanted to talk about leftovers.

So many families waste food by not reusing what was leftover from previous meals. There is a misconception that leftovers have to be eaten in the same way that they were served. Well, I am here to tell you that’s just not the case! What a boring way to use leftovers (although, some meals are just so good you want to eat them exactly the same, and that is fine)!

Today, I’m going to give you an example of how I used one of my meals from last week into a separate and delicious lunch! When I made spaghetti squash (which was mouthwatering), my husband and I had a ton left over. I knew I wanted to do something with it and didn’t really feel like eating it the same way we had for dinner a couple of nights previous.

So, I decided to turn it into fiesta spaghetti squash. I served mine with garlic toast, but if you wanted to keep it low carb you could easily serve it with a salad or any other veggie of your choice. You could even serve it just on its own! It was such a fun and yummy way to transform our leftovers in an exciting and delicious meal.

Fiesta Spaghetti Squash in pan

 

I took the pre-made spaghetti Squash and added:

  • 1/2 can of black beans
  • 1/2-1 cup salsa (depending on how much is left over)
  • diced jalapeno to taste
  • 1/2 bell pepper chopped
  • 1/2 small onion chopped

put all ingredients in a pan and heat on medium high for 7-15 mins or until heated through

Weekly Menu is as follows:

  • Monday: Healthy Fettuccine Alfredo
  • Tuesday: Baja Chicken Tacos
  • Wednesday: Cheese Ravioli with meat sauce
  • Thursday: Eggplant Parmesan & side salad
  • Friday: Italian Chicken & Okra
  • Saturday: Lemon Salmon & Asparagus
  • Sunday: Chicken Enchiladas

Keep an eye out for my Thursday blog, I will be posting two recipes from above and an accompanying grocery list! That should make your recipes and shopping a breeze! Enjoy! 🙂

 

 

Tuscan Like Chicken

It’s Thursday, so guess what??? It’s time for my Tuscan Like Chicken Recipe. This recipe is super easy and super yummy. I don’t think you could ask for a better combination. Oh, and it is healthy!!!

Ingredients:

1 large boneless chicken breast

3 tbs Balsamic Garlic Vinegar and Oil Mix

1 tomato diced

1 small onion diced

2 cloves of garlic

½ cup long grain wild rice

1 tbs oregano

1 tbs Italian seasoning

1&1/2 tbs lemon juice

2 tbs honey

1 can cannellini beans

Directions:

tc ingredients

  1. Begin cooking wild rice according to package directions (the rice I use needs an hour of cook time, feel free to use whatever rice you choose). *  

  2. As rice is cooking cut the chicken breast into cubes and and place into a frying pan filled with 1&1/2 tbs of balsamic garlic vinegar and oil mix*(set aside other half for later use). Cook chicken on Medium high heat at about 2-3 mins per side or until cooked throughout.

  3. Add spices and 1 tbs honey to the chicken

  4. When the chicken is cooked thoroughly add the tomato, onion, and garlic and saute for 3 mins

  5. Add the can of cannellini beans to the pan

  6. When Rice is finished add to the pan and stir in rest of ingredients

  7. Let simmer for about 10 mins and serve warm

* If using wild rice begin cooking chicken when there is about 20 mins left on the time if using instant rice begin cooking chicken immediately. I used the garlic balsamic vinegar and oil mix because I had it on hand, you can use vinegar and oil separately if that is in your cupboard.

1.wild rice

2.chicken cubes

4.sauteed chicken and veggies

5.chicken and beans

Make sure you check back next week for another menu, and some more delicious recipes!!! 🙂

My first Weekly Menu

Every week, at home, I make a meal plan. In my meal plans I cover breakfast, lunch, and dinner. The meal plans that I post on here, for now, will just be my dinner meals. I plan 5-7 days, depending on the week, but the groceries definitely make more meals than just the 5-7 days (that’s usually how my ideas for the next week start)!

This is a my first weekly menu:

  • Sunday: Grilled Chicken Greek Salad
  • Monday: Vegetarian Burrito Bowl
  • Tuesday: Spaghetti Squash
  • Wednesday: Fajitas
  • Thursday: Sausage Stir Fry
  • Friday: Tuscan Like Chicken
  • Saturday: BBQ Chicken Baked Potato

 

As you can see my plans are pretty simple. This menu includes one of my favorite meals, that I made up by combining some random ingredients, my Tuscan Like Chicken (It turned out delicious)! If you happen to be in your last week of lent (like me) and can’t have meat on Friday, switch around the days! That’s the thing I love about having a prepared menu, you can swap whatever night you would like because you have everything already for the meals.

Make sure you check back on Thursday, because I will be posting the recipe for my Tuscan Like Chicken (pictured above) and maybe another recipe! Enjoy! 🙂

 

 

 

Introduction

I’ve been trying for a long time to figure out what I am good at. I’ve tried multiple professions throughout the years, my most recent being a teacher. Nothing seemed to fit, although I did love helping students in the classroom. My husband recently got transferred from Ada, Oklahoma to Charleston, SC, to the city where I finally was guided to see my passion.

Luckily, we moved to an area where we made fast friends. Over many discussions with my friends on what I wanted to do, or what I was actually good at, came a suggestion that was like a flip being switched. I have been making meal plans and developing my own healthy recipes for a while now. Don’t get me wrong, many are very simple American staples, but quite a few are creations of my own.

My friend and I were laying by the pool, and I was explaining, that I develop a weekly menu that I then generate my grocery list from, and shop for the week. That is when she informed me that I should start a blog on meal planning and easy recipes. So, here it is.

I plan to post weekly with some meal plans or simple recipes for you to make at home! Most of my meals are very balanced. I don’t give up any food groups, but all my recipes can be substituted to fit almost any diet! Also, they are pretty simple and delicious! I hope you enjoy the food and this blog as much as I do! I will leave you with my taco salad recipe, enjoy!

Taco Salad Recipe