Budget Chicken Fajitas
Less than 1 lb of chicken, cut into strips (I used chicken tenders and sliced them in half)
1/4 cup water
1/8 cup lemon juice (about half of a large lemon)
1 yellow onion, quartered, and the sliced (like fajita onions)
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
Salt and Pepper to taste (about 1/4 t salt, 1/2 t black pepper)
1/8 tsp red chile flakes
14.5 oz can stewed tomatoes (get fire roasted if you can find them), drained
For serving: Whole Wheat Tortillas, Salsa, and Cheddar Cheese
All you do is place a large skillet over medium-high heat. Add lemon and water, bring to a simmer, then add chicken and onions to the pan.
Cook until chicken is mostly cooked through, then add tomatoes and remaining ingredients.
Once chicken is completely cooked, and the juice has thickened up enough, you are ready to serve them. This is an extremely fast dish! We topped our tortillas with the chicken, then some cheddar cheese (skim of course!) and then a little salsa) Pretty tasty!
Black Bean and Rice Pilaf
1 cup brown rice, uncooked
2-1/2 cups low-sodium chicken broth (I ended up using more like 3 cups by the end of the cooking time)
1 T Olive Oil
1 small onion, diced FINELY
2 cloves of garlic, minced
1 tsp dried oregano
1 stalk of celery, diced FINELY
1 large carrot, peeled and diced FINELY
1 t ground cumin
1/2 t dried chili flakes
15.5. oz can of black beans, drained and rinsed
2 t fresh chopped parsley (optional)
Combine chicken broth and rice in a medium pot and bring to a boil. Then reduce heat, cover, and simmer 35 minutes, adding broth as needed.
This starts pretty similar to a soup stock, just minus the broth! Heat your oil in a skillet and add onions, celery, and carrot. Cook until soft (about 7-10 minutes). Add garlic, oregano, cumin and chili flakes.
Now, toss in your black beans and heat about 2 minutes
Once rice is done, remove from heat and fluff with a fork, then add in your bean mixture and serve.
Yum :) Enjoy!