Fiesta Fajitas from Scratch

You can make these yummy fajitas with chicken or beef- your choice- they are quick and easy and a real crowd pleaser! This recipe was borrowed from my sis- Danika Stokes! I love this recipe because you will most likely have all the spices in your cupboard already- so no seasoning packet is need!

Ingredients:

2 lbs. chicken or beef, cut into long, thin strips

1 red bell pepper, cut into long, thing strips

1 green bell pepper, cut into long, thin strips

1 red onion, thinly sliced

1/2 cup water

1/2 tsp. oregano

1/2 tsp. cumin

2 TBSP salsa

2 cloves garlic

salt & pepper to taste 

tortillas

**Optional toppings: grated cheese, sour cream, guacamole, cilantro...

Directions:

 Heat up your frying pan with a little olive oil, then add your meat (chicken or beef) until browned. Set the meat aside on an extra plate while you heat up a little more olive oil and cook your bell peppers and onions, adding your seasoning, garlic, and water and salsa. Mix it around, add your meat back to soak up the flavors. Let simmer for 5 minutes uncovered. Warm up your tortillas, dish some fajita yummies onto the tortilla, add your toppings and enjoy!

Serve with: I serve these fajitas solo sometimes, they are really filling and it makes a lot. You could serve them with some black beans, spanish rice, or a side salad if you're an over-achiever.

Trail Mix for Munchikins....

So, when I am on the go with Emery, I make sure to take a snack trap (love those little cups) full of something that will keep her busy when we are out. I decided to throw it all in a jar instead of making a small bowl of it everyday and I leave it on the counter for a quick go-to on my way out the door. There really are endless possibilities, so feel free to change it up- I try to keep it as nutritious as I can... Here we go:

Ingredient Options:

Raisins (Brown and Yellow ones)

Dried Cranberries

Dried Apricots (cut up into bit size pieces)

Dehydrated Bananas, Raspberries, Blueberries, and Mangos (see Trader Joe's/Lassen's/Whole Foods)

1 type of dried cereal (Cheerios, Puffins, or Shredded Wheat)

As your kids are older, you can add all sorts of raw nuts like:

Pepitas

Sunflower Seeds

Pumpkin Seeds

Cashews

Almonds (slivered or whole)

Pistachios

The list could go on and on! One bit of info that I want to pass on to you that my dentist told me, was to be careful when eating dried fruits. Because they are so sticky, they have a tendency to hang around and cause cavities because of the amount of sugar they have in them. For me, not a reason to avoid them, just something to take into consideration. Try to swish with water to get any remnants off and brush when you have the chance!

The "WORKS!!!" Hamburgers

So with the 4th of July coming up, I was thinking what can I serve to a group of people that's fun, festive, and easy enough for me to enjoy the day as well??? Now, because this is a special holiday, I can't claim that this is exactly "healthy", but it's not double fried!

The "WORKS" Burgers:

Ingredients:

Your choice of patties, beef, turkey, or veggie

Buns, whole wheat or white

Typical toppings (ketchup, mustard, lettuce, tomatoes, pickles)

Guacamole

Platter of Different Cheeses

Bacon (I love Trader Joe's Apple Smoked Bacon)

Sauted mushrooms

Grilled Onions

Directions:

Guacamole: 2-3 avocados, 1 large clove of garlic minced (or 1/8 tsp garlic powder), S & P to taste, 1/2 tsp lemon or lime juice. Throw in some chopped tomatoes or onions if you have them. Chopped Cilantro??? why not! Mash it all up and chill it in the fridge with a pit in the bowl to keep it from turning brown.

Bacon: cook it in your non-stick frying pan (you don't need any oil or butter, the bacon has enough fat!) remove and set on a plate lined with a paper towel to cool.

Sauted Mushrooms: Slice 4 cups mushrooms, heat 1-2 TBSP butter in a frying pan, add mushrooms, 1 TBSP white wine, 1/4 tsp salt, 1/4 tsp pepper, and 1 large clove of garlic, minced.

Grilled Onions: Use a sweet onion slice it thinly in rings, coat it lightly with olive oil so it doesn't stick to the grill, and put it on when you grill up the burgers. Grill it to your liking.

Serve this with: corn on the cob, watermelon or fruit salad (maybe a pasta or potato salad if it's a big crowd) and finish it up with a Rootbeer float for dessert! It's the 4th of July for Pete's sake!

Cucumber Salad

This is a refreshing addition to any meal, great for summertime- perfect for a BBQ or the 4th of July! 

Ingredients:

1 large cucumber, peeled, quartered, and sliced

2 Roma Tomatoes (or large handful of Grape?Cherry Tomatoes- use what you like/have)

1/4 red onion, sliced as thinly as you can get it

1/2 green bell pepper, chopped

2 TBSP basalmic vinegar

2 TBSP red wine vinegar

1/4 tsp sea salt

1/8 tsp pepper

1 clove garlic, minced OR 1/4 tsp garlic powder

* a shake of dill, or some fresh parsley, or chopped fresh basil if you feel up for it! 

Directions:

Slice your cucumbers, chop your peppers, slice your onion, and wash your tomatoes. Toss them all in a bowl. Pour olive oil, vinegars, and seasoning on top. Toss it to make sure everything is evenly coated. Refrigerate and let marinate for an hour or two before serving. Taste, add more S & P if needed, toss and enjoy!

Artichokes...

Here's another idea- something to spur your brain on when it comes to "what veggie tonight?" Artichokes! They are a great veggie, very nutrient dense, and easy to make.

Ingredients:

# of artichokes (1 per person, if really large you can share)

boiling water

red wine vinegar

Directions:

Get out your biggest pot, bring it to a boil. Trim your artichokes with kitchen scissors and/or a knife (so that it looks like the one in the picture). You want a fresh cut on the stem, and you want to cut off all the prickles on the tips of the leaves. When the water is boiling, I put a few splashes of vinegar in the water and then- in go the artichokes. (Some people add salt, oil and garlic cloves, get creative if you feel up for it, I keep things simple with these guys). Let them boil for uncovered for 30-40 minutes. To tell if they are done, stick a fork in the stem, if it's soft, it's ready to eat, if not, let them go a little longer (time will very with size of artichoke). You can also pull off a leaf, it if pulls off easily, they are done! Ta-da, how easy was that?

Serve: I like mine plain, my husband eats his with lemon juice and butter... whatever floats your boat I guess!

Firestone Fries...

Firestone Fries

(small wedges with mini potatoes)

Fry Sticks with Large Potatoes

If you have been to San Luis Obispo, then you have most likely visited Firestones, and if you've visited Firestones, then you have had their DELICIOUS fries! Well, here's my tastey/healthier version of the little guys! They are so simple!!!

Ingredients:

4 large russet potatoes (brown ones)

olive oil

Lawry's Seasoning Salt

Directions:

Preheat your oven to 425. Scrub your potatoes well (you don't have to peel them) and begin chopping them into strips (or wedges if you prefer). The key here is to make them all the same size for equal baking time. Once they are all chopped, put them in a bowl, drizzle olive oil over them until they are equally coated, use roasting pans or put parchment paper on a cookies sheet (or 2 sheets if you need both) there should only be one layer of them- don't let them sit on top of one another. Cook those bad boys for about 35 minutes or until they are golden brown (stab them with a fork to make sure they are soft enough, the time will depend on how thick your slices are). When you take them out, give them another good shake of the Lawry's, mix them up, then taste to make sure they are seasoned enough for your liking! If so, serve hot!

Serve with: these go great with burgers of course, but compliment a salad wonderfully- like the steak cobb!

Chinese Chicken Salad...

This is so tastey and great for a summer day when Napa Cabbage is in season! Really simple and light- great for showers and brunches, or bulk it up with lots of chicken and serve it for dinner... here we go...

Ingredients:

1 Head Napa Cabbage, washed and chopped

1 package chicken tenderloins, browned

1/2 yellow bell pepper, sliced as thin as you can get it

1 can mandarin oranges, drained

4-5 green onions, chopped

1 cup sliced almonds

2 TBSP sesame seeds (buy in bulk at WinCo for better prices)

1 TBSP butter

Dressing:

1/4 cup sugar

1/4 cup red wine vinegar

1/2 cup oil

1 TBSP soy sauce

Directions:

First things first, wash your chicken, and brown it in a big pan on the stove- season it with a little salt, pepper, and garlic powder- set aside. Next it's time to toast your almond slices- add 1 TBSP butter to a hot pan, pour in almonds and sesame seeds, turn constantly so they don't burn. Remove from heat once they are toasted and set on a plate or foil to cool. Start chopping the Napa Cabbage into strips, next chop your green onion, bell pepper and put in large bowl. Put it in the fridge to chill while you make the dressing. Drain your mandarin oranges and put them on at the last minute. Pour on the dressing, mix it all together and serve!

Homemade Spaghetti Sauce

Proof that this stuff is GOOD!

Sauted Onions

Garlic, Onions, and Turkey browning....

Finished Product...

I have tried a lot of spaghetti sauces out there, and this one- umm, umm- it takes the cake... or noodles if you will! It's from my sister's blog, the only difference is that I add some wine to mine. A tip for you- double it up, make a batch of 2, eat one and freeze the other. I did this the last time I made it in a big pot and it was great to come home from vacation with a homemade meal that was ready in 20 minutes when we returned!

Ingredients:

1 lb ground turkey

1 yellow onion, chopped

1 clove garlic, minced

I can tomato sauce

1 can diced tomatoes

1 tsp salt

1/4 tsp pepper

1 tsp oregano

3 TBSP parmesan cheese

1 TBSP fresh parsley, chopped

1/4 cup red wine

Brown Rice Noodles (available at Trader Joe's)

Directions:

Start boiling your water for the noodles, add them once you have a rapid bowl, follow directions on the package for them. Next, using a big pot (if you're doubling a batch) or a frying pan (for single batch) add your olive oil, chopped onion, and garlic (fresh if you have it or frozen cubes from Trader Joe's). Let it saute until the onions are browned and translucent, then add the turkey and cook until browned. Add the remaining ingredients, tomatoes, tomato sauce, seasoning, wine and parmesan. Cook covered for 15 minutes. Dish up your noodles and scoop on some chunky sauce, top with fresh parmesan and parsley if you'd like- you're gonna love it!

French Toast Sticks....

Here's a quick post I have been meaning to put up for awhile for a great kids breakfast! It's super easy and quick, and those little fingers will love having their own finger-licking stick for breakfast! 

Ingredients: (ingredients are for one serving, increase for more servings)

1 slice of Bread ( I use Whole Grain Bread from Trader Joe's)

1 egg

1/4 tsp cinnamon

Directions:

In a mixing bowl, crack your egg, and pour in your cinnamon, use a whisk to blend the 2 ingredients together. Next, slice your bread (cut the crust off if needed for your munchkin). Then I slice it into 4 pieces, and then let them soak in the egg mix for a few seconds, turning them over. They don't need to soak very long because they are so small. Heat your frying pan medium to high heat, add  some kind of non-stick to it (coconut oil or olive oil or spray) and place your sticks on it. Let them cook on one side until it's browned (use a flipper to peek underneath) then flip it and brown the second side! Wha-la! That's it! Serve plain or with "dipping sauce" like agave, maple syrup, or fruit sauce.

Variations: When I have over rip bananas I add 1/2 of a banana smooshed up into the egg mixture and make it with banana chunks. Emery loves this kind! Give it a whirl- you may have to scoop the banana onto the slices once it's in the pan, but it's a fun variation (the pictures above have banana in it). Another variation, add 1/4 tsp of vanilla extract for a change.

Roasted Turkey Breast..

This is not really a recipe, more of an idea- but a great one at that. It serves as a great break from chicken and beef, and brings a little of that good ol' Thanksgiving tastes to your table without cooking the whole bird! Enjoy!

Ingredients:

Turkey Breasts (these are sold in the refrigerated section, I got mine at Trader Joe's- it has bones and skin)

Olive Oil

Salt

Pepper

Garlic Powder

Directions:

Preheat your oven to 400 degrees. Wash your bird breasts off, pat them dry, brush them with olive oil, sprinkle generously with salt, pepper, and garlic powder. Then place them on a roasting pan ( I put foil over my broiling pan for easy clean up). Pop those guys in the oven for 45 minutes (may need more time if your bird breasts are a little on the large side!) I use my thermometer and wait to see it say 170 degrees- then I know they are done! The skin will be a golden brown and the juices will run clear.

Serve with:

Red Mashed Potatoes (see recipe), green salad, asparagus or artichokes.  

Cooking Demo

(from left to right: Kelly, Lisa, Annah, Janelle, Jenny, Vali, Andrea, Kristin, and Jennifer)

So this was a BLAST!!!! Another wild idea of mine and this time I found a bunch of sweet girls to join me! I invited anyone who had left a comment on this blog or had commented to me in person about a recipe they had tried. I borrowed my mother-in-laws FABULOUS kitchen and held a little "girl's cooking night out" where they got to sample 8 different courses and see those meals be made. It was a ton of fun, they were a great audience :) AND I had the best assistant in the world, Jennifer Stewart (I always drag this girl into things like this!). It was a really fun night and everyone agreed- there will be a Cooking Demo #2. If you live local and wanna get in on the action, leave a comment and let me know!

Here's a Peek at the Menu they saw:

Fresh Strawberry Lemonade

Sweet Potato Fries

Simple Asparagus

Pear Salad

Gremolata Mahi Mahi

Teriyaki Chicken Thighs

Harvest Medley

Kale Smoothies

Cocky Chocolate Chip Cookies

Have a request for a different recipe for Cooking Demo #2? Leave a comment!

Pear Salad

This is a refreshing salad for the summertime, compliments of my friend Katy Fults. It can be served as a side salad or with chicken as a main dish- you choose :)

Ingredients for Salad:

1 head butter lettuce (romaine works too, but butter lettuce makes it delicious!)

2 Bartlett pears

1/4 cup blue cheese or 1 avocado (pick one or the other depending on your taste buds)

1/2 cup sliced almonds

4 TBSP powdered sugar (to candy your almonds)

Ingredients for Dressing: (to be made in the blender)

2 TBSP green onions

4 TBSP lemon juice

1 TBSP tarragon vinegar

1/2 olive oil

1 tsp. sugar

1/2 tsp. pepper

shake of salt

Directions:

Wash and spin your lettuce. I like to put mine back into the fridge with a paper towel on the bottom of the bowl to absorb excess water- just make sure to remove it when adding the other ingredients! It will remain cripsy and cool in there. This salad has to be tossed right before you serve it because it's ingredients will go brown if it sits too long. To candy your own almonds- YOU HAVE TO DO THIS- it makes the salad what it is and it's easy as pie! You heat your pan on med heat, add your almonds, sprinkle your powdered sugar over top and constantly stir. That's it. Keep stirring and stirring until all the powdered sugar is melted on to the almonds (you can add more sugar to make them more "candied" if you'd like). They will burn if you stop stirring- so keep stirring and turn down your heat if needed. Once they are coated, lay out a piece of foil and pour them on to it and let them cool for 10 minutes. Now to make the dressing- pour all the ingredients into your blender, pulse until smooth (it will be a pretty lime green color), then pour into a craft and put into the fridge to chill. When ready to serve, cut the avocado & pear, sprinkle the blue cheese, add the almonds, and pour the dressing on.(Add cooked chicken pieces if you desire) then, toss and Serve! You will love it!

Nut Balls!!!!

I know what you are think- she's lost it-"Nut Balls??? What's next???" But honestly, these are a really YUMMY and equally important, NUTRITIOUS snack and little fingers love them (as well as my husband!) If you have ever had a LARA BAR, this is essentially a home made version of one. They are SUPER EASY to make, quick, and last long if kept in the fridge (or longer if you freeze half the batch!). They are full of protein, fiber, and healthy fats. There aren't very many ingredients, but you could really change things up and get many different variations, I will share with you my favorite. Here we go:

Ingredients:

• 1 1/2 cup of nuts your choice ( I use 1/2 cup raw cashews, 1/2 cup raw pepitas, 1/2 cup raw sunflower seeds)
  
• 8 dates rolled in coconut (sold at Trader Joe's or Lassen's or Whole Foods- they come in a little tub, the dates are pre-rolled in coconut, that's not something you have to do)
  
• cinnamon (as much as desired)

Directions:

  Okay, first you are going to pour all of your nuts in your blender. I use my Vitamix for about 10 seconds until everything is finely chopped, almost like a chunky powder. If you leave the nuts too large, it will be hard to get them to mesh with the dates.

  Next, scoop the nuts out of the blender into a bowl and add 1/2 your dates. Take out something to mash with, I use a pastry mashing tool, you can use a potato masher or fork or even your hands. You want to incorporate the nuts throughout the dates. Generously sprinkle some cinnamon to the mixture. Add the remaining dates, continue to mesh together and sprinkle some more cinnamon (I am fairly generous with my cinnamon sprinkling, it's your flavoring- taste a smidge to decide if you have enough in your batch). Once you have a pretty good mixture of nuts and dates and your happy with your cinnamon, you are going to start balling the "dough" just like cookies. I make mine into small, bite size balls for Emery to chew on, but if you have older kids, you can make them a little larger (or if you wanna get in on the yumminess, make some larger ones or bar shaped ones for yourself). Place them on a plate, then cover them with plastic wrap and let them set in the fridge for a bit. You can freeze half the batch or keep them in the fridge to last about 2-3 weeks before they get dried out. Enjoy and experiment with different types of nuts, seeds, dried fruit, and seasonings!

Lime Chicken Soft Tacos

Alrighty then, these are delicious! Just made them tonight, so I will do my best to recall the things I liked and some things I would modify for next time. For starters, these are great on a summer night- they have a little fiesta feel to them, would be fun and easy for company. 

Ingredients:

1 1/2 lbs chicken breasts, cut into strips

1 lime, juiced

1/8 cup red wine vinegar

2 cloves of garlic, minced

1/2 tsp salt

1/4 tsp pepper

1 tsp white sugar

2-3 green onions, chopped

1/4 cup cilantro, chopped

1-2 tomatoes, diced

2 cups lettuce, finely chopped

tortillas

Monterrey jack cheese, shredded

*sour cream

*guacamole

**The original recipe didn't call for sour cream or guac but after making it, my husband and I agreed this would be a great addition!

Directions

Ok you guys, super easy and not very time consuming, the most prep you have will be to wash and slice your chicken breasts. I cut mine into long, thin strips like in a fajita. Once your chicken is cut and ready to cook, heat a drizzle of olive oil in your pan and toss the chicken in. Let is get a good sear/brown color on the first side before flipping it and stirring it around. Let your chicken cook until it's almost done (about 7-10 minutes) and while it's cooking, you are making the "sauce" with the lime, red wine vinegar, s & p, sugar, and garlic. I made my "sauce" (it's more like a juice than a sauce) in my measuring cup and then poured it over top my chicken, stirring it around while it's doing it's final cooking. In the last minutes, I threw my green onion and cilantro in, let it cook just a smidge longer. Then pull it off the heat. You're pretty much done. Chop some lettuce, tomato, shred some cheese and heat up some tortillas- build yourself a soft taco, top it with sour cream, guac, and/or salsa and enjoy!

Serve with: corn on the cob and it's a complete meal!

Sesame Chicken Pasta Salad...

OK, this one's right off the stove- and pretty good for a first-time-make... if you like Chinese Chicken Salads you will definetly like this! Here we go, it's really simple and quick...

Ingredients

2 big chicken breasts (or 3 small), cubed and browned with a little s & p

1/3 cup green onion (about 2 stalks), chopped

1/3 cup cilantro, chopped

1 red bell pepper

2 carrots, shredded

1 bag pasta (bow tie or the multicolored Radiatore from Trader Joe's is yummy)

1/4 cup sesame seeds (cheapest to buy in bulk at Winco), toasted

Dressing:

1/3 cup olive oil

1/3 cup rice vinegar (red wine vinegar would be my second choice if you don't have rice)

1 tsp sesame oil

3 TBSP sugar

1/2 tsp ginger (comes in a jar)

1/4 tsp pepper

Directions:

For starters, mix the dressing ingredients together, shake and refridgerate so that it has some time to chill together :). Next, get the water boiling for your pasta and get out a frying pan to toast your sesame seeds. I add a little drizzle of olive oil to the frying pan and toss in your 1/4 cup sesame seeds, constantly turning them until browned. Scoop them out and set them aside. Next up- prep the chicken. Wash it and cut it into bite size cubes or slices. Add a little olive oil to your pan and brown your chicken. I have said this before, but the best way to get a good "brown" to your chicken is to put it in your pan and let it sit, don't start turning it over and over. Once it gets a good sear on one side THEN turn it over and do the next side/sides. Add a little s & p to your chicken to give it some flavor. Alright, your chicken is cooked, your pasta is cooking, your dressing is chilling- time for the veggies. Peel your carrot and then shred it, chop your bellpepper, green onion, cilantro, and add it to your pasta bow. Strain your pasta, add it. Throw in your toasted sesame seeds and drizzle your chilled salad dressing to the mix. Toss it to make sure everything is coated. You can serve this dish warm or cold, it's great the second day- tons of flavor and great for a picnic, BBQ, or potluck! * One thing I might throw in the next time I make it is some chopped snap peas for an extra crunch!

Strawberry Salad....

Tis the season for yummy salads.... so here we go with a few of my favorites! They can be used as a side dish (just leave out the chicken) or they can be served as a whole meal- you choose!

Ingredients:

2 hearts of romaine

1/4 cup parsley, chopped

1/2 cup candied pecans, chopped

8- 10 strawberries, sliced

1/4 cup feta (or blue) cheese, sprinkled on top

1/2 cooked chicken breast (per person), chopped

*avocado optional (if you're a lover of it!)

Directions:

Grill up some chicken, lightly seasoned, or use leftovers if you have some. Like always, wash, chop, and chill your lettuce. Chop your parsley, nuts, and chicken. Slice your strawberries right before serving, add your cheese and dressing and toss! I have also added avocado to the mix and it was very tasty! 

For a great dressing, see my recipe for "Refreshing Dressing" or use Brianna's dressing with a Strawberry on the Bottle. For those of you local to Bakersfield, this is a knock off of my favorite salad at Cafe Meds! 

Refreshing Dressing...

6 TBSP olive oil

6 TBSP red wine vinegar

2 TBSP fresh lemon juice

1/2 tsp salt

1/4 tsp pepper

1/2 tsp dijon mustard

honey to taste ( I add quite a bit of honey to cut the vinegar & citrus flavor)

Mix it all together and refrigerate! Great light and tangy flavor.

Steak Cobb Salad...

Ok, so this was a fun, impromptu meal last night. We had a leftover steak (pretty good size) from the night before, so I decided to give a Cobb salad a whirl, and what a good whirl it was! Pretty self explanatory, but for the record, here's what I put:

Ingredients:

2 hearts of romaine, washed & chopped

1/2 red bell pepper, chopped

2 green onions, chopped

6 stripes of bacon, cooked & chopped

1 hard boiled egg, sliced

1 avocado, chopped or sliced

1 steak, cooked and chopped (hot or cold would work)

1/2 cup blue cheese *** optional (if you are a blue cheese fan)

Directions:

First things first, cook your bacon ( I used the apple wood kind from Trader Joe's it was really good and has a little less "junk" in it than other brands). Also, hard boil your egg if you don't have a hard boiled egg handy, it just takes a few minutes. Then I washed my lettuce and refrigerated it so it stayed nice and crispy. Then I washed and chopped everything else, added the cheese, and tossed it together and made the "Light Salad Dressing" and topped it off. It was really, really good. Quick, easy, light and a great use of leftovers!  

Thai Chicken Wraps with Spicy Peanut Sauce...

The "Salad Portion" of the meal...

The "Chicken Portion" ...

The "Finished Product"- DELICIOUS!!!

OK folks, if you read my family blog then you know that my husband made me a fabulous anniversary dinner that is now in my top 5 favorite meals, so I thought I would share the recipe with you! It is a Rachel Ray recipe, so you can google hers, or you can check out this one, I simplified it and added a few things- either way you will love it!

Ingredients for Chicken:

3 chicken breasts or a package of chicken tenderloins

1 TBSP soy sauce

1 TBSP canola oil

1 TBSP grill seasoning

Ingredients for Salad Portion:

1/2  cucumber, peeled, sliced and halved

1/2 red bell pepper, chopped

1 cup shredded carrots

2 cups bean sprouts

3-4 scallions, sliced

12 basil leaves, chopped (*optional, use if your a basil fan, can go without)

3 TBSP mint leaves, chopped ( a must!)

1 TBSP sesame seeds

2 tsp. sugar

2 TBSP rice or white vinegar

Spicy Peanut Sauce (spice can be optional!)

1/4 cup chunky peanut butter, room temp

2 TBSP soy sauce

2 TBSP vegetable oil

1 TBSP rice or white vinegar 

1/4 tsp cayenne pepper *** optional, if you don't want the kick- leave this out!

Don't forget the Tortillas!!! I love the spelt ones from Trader Joe's- they go great with this meal!

Directions:

This meal is really easy to whip up- you will chop all the salad ingredients and mix them into a large bowl. Next, wash your chicken, put it on a skillet on the stove with the "chicken ingredients" and brown the chicken. Once it's cooked, slice your chicken into bite size pieces and add it to the "salad ingredients" bowl. Toss that together. Lastly, whisk all the "peanut sauce ingredients" together to make the sauce (mine was more of a spread than a dribbley sauce, but none the less, very tasty!)

Warm a tortilla, spread the peanut sauce on it and then scoop some of the chicken salad mixture onto it. Roll it up and enjoy!

Banana Bread....

Another Breakfasty item is Banana Bread. I have two recipes that I love... 1 is naughty and the other is nice.... take your pick! First, the naughty Banana Bread (beware, you could eat the whole loaf in a day!)

Chocolate Chip Banana Bread

Dry Ingredients:

1 1/2 c flour

1 c sugar

1/2 tsp salt

1 tsp baking soda

Other Ingredients:

2 eggs, beaten

1/4 c melted butter

3 mashed bananas

1 Tbsp. milk

a handful of chocolate chips

Directions:

Preheat oven to 350. Mix all the dry ingredients in a large bowl. Mash the bananas in a seperate bowl, add those. Then beat 2 eggs, add those. Melt your butter, add that. Pour your milk in and toss a handful of chocolate chips! (The recipe is fabulous without them as well).

Spray or grease your loaf pan (or pans). Pour batter in and bake for 1 hour. ***Helpful Tip: If I am short on time or want smaller slices I split the batter between 2 loaf pans and make "half loaves" cooking them for 30 minutes (at the same time on the same rack in the oven). Great for serving lots of people or for keeping a loaf for yourself and having one to share! (see picture above)

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Now the Nice (healthy) Banana Bread

Wet Ingredients

1 1/2 c mashed ripe bananas

1/4 cup oil

1/2 c honey

1 tsp. vanilla

2 beaten eggs

Dry Ingredients

2 c whole wheat flour

1/2 c wheat germ

1 tsp baking soda

1 tsp baking powder

** 1/2 c chopped walnuts

Mix the wet ingredients together first, then add the dry ingredients to the wet ingredients. Mix well, and bake in a sprayed or greased loaf pan for 1 hour at 350.