Lime Chicken Fajitas

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I'm not usually one to think of Fajitas as an option for dinner--they just never really pop into my mind.  I think I've had them maybe a total of three times in my life.  But I've been trying to think outside the box lately and I realized I just so happen to have the ingredients for these fajitas on hand. THEY WERE DELICIOUS!  John and I were both so surprised at how much we like them.  They were so easy, too, and super healthy!  I think these puppies are a new addition to our rotation.

{What you need}

8 boneless, skinless chicken breasts, sliced into strips

1/2 cup lime juice

1/2 teaspoon pepper

1 teaspoon garlic salt

1 large onion, cut into rings

1 large green pepper, sliced into strips

1 large red pepper, sliced into strips

2 Tablespoons butter

flour tortillas

{other}

guacamole

salsa

cheese

sour cream

Combine the chicken, pepper, garlic salt, and lime juice in a tupperware and secure the lid tightly.  Shake the container so that the chicken gets evenly coated in the seasons.  Let sit as long as you can, up to several hours in the fridge if you have time.  In a large skillet, melt the butter and add the vegetables.  Saute for about 4 minutes, or until the onions start to caramelize.  Remove the vegetables and add the chicken.  Cook until no longer pink inside, about 5 minutes, then add the vegetables again and heat through.  Serve over warm tortillas with your choice of condiments.

(Inspired by the recipe 'Family Fajitas' from "Favorites")

Turkey Rice Soup

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My beautiful MIL made this for dinner the other night and I couldn't help but have two bowls.  And I STILL woke up and weighed less than the morning before.  So filling, but still so light.  And so EASY!!

{What you need}

about 32 oz. cooked shredded turkey

5 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes

1 {10 3/4 oz} can cream of chicken soup

1 teaspoon basil

pepper to taste

2-3 cups uncooked rice

In a large pot, boil rice, veggies, bouillon and water together for 20 minutes.  Add turkey.  Add cream of chicken soup, basil, and pepper and bring to a boil again.  Cook 5 more minutes and you're set!


Adapted from this recipe.


{6 WW Points Plus per cup}

Ritzy Chicken

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This was so delicious!  And so easy, but deceivingly classy.  I served it with these potatoes and made a quick cream of mushroom gravy to serve over the whole thing.  This one is a sure hit with the whole family.  Inspired by a recipe from the "Favorites" cookbook:

{What you need}

4 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers {about 2 sleeves}

1/2 cup shredded Parmesan cheese

2 teaspoons garlic salt

1 teaspoon seasoned salt

1 cup plain yogurt

Combine crackers, Parmesan cheese, garlic salt and seasoned salt in a shallow dish.  Pat chicken dry and coat with yogurt.  Dip each piece in crumb mixture {the more on each piece of chicken, the better!} and arrange in 9x13 baking dish.  Bake at 350 for 45 minutes.

Emily's Pork Tenderloin

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Hello nummies fans!  It has been far too long since I've posted a recipe, but I'd say I have a pretty good excuse.... Welcome to Sweet Baby James!

born 7-27-2011

7 lbs. 6 oz.

19.5 inches

We have been having a great time, but there hasn't been much cooking going on around these parts.  People have been incredibly generous, though, and have provided us with delicious meals for the past few weeks.  My cousin, Emily, brought us this incredible pork dish {in addition to staying for several hours and cleaning my entire apartment} and mentioned that the recipe was in my Favorites cookbook {called Aunt Amy's Delicious Pork Tenderloin}.  John and I were flipping out over how delicious it was, so I looked the recipe up in my cookbook and am now adding it to our personal favs.  Thanks, Em, for everything!!

{What you need}

2 to 3 pork tenderloins

8 oz {or 50 oz, if you're a mushroom lover like us} sliced fresh mushrooms

for marinade:

1 1/4 cups vegetable oil

3/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

1 tablespoon pepper

1/2 cup red wine vinegar

1 1/2 tablespoons parsley

1/3 cup lemon juice

2 cloves garlic, minced  

Blend the marinade ingredients in a blender.  Pour over tenderloins and marinate for 3-4 hours.  Grill pork on the barbeque at medium heat for about 20 minutes, turning and basting occasionally.  Add mushrooms to the remaining marinade and heat through.  Slice tenderloins and pour marinade over top to serve.  We had it with rice.  Delish!!

Also, stay tuned for an upcoming giveaway to celebrate 100 recipes on Nummies
And don't forget to "follow" Nummies.  Love ya! 

Chicken Noodle Soup

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It's cold and flu season in the Beehive State right now and this soup is just the ticket to feeling some relief.  I gave some of this to a co-worker who was under the weather last week and she loved it!  It's not bursting with chickeny flavor, just has a clean, wholesome taste and weight to it.  I absolutely love this recipe.

{What you need}

4 chicken breasts

5 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes (or 4 teaspoons granules)

1 (10 3/4 oz) can cream of chicken soup

1 teaspoon basil

pepper to taste

1 cup frozen peas (optional)

noodles of choice, cooked, as much as you want (I load it with them)

Boil chicken in water for 20 minutes and cut into small pieces.  Boil veggies, bouillon and water together for 15-20 minutes.  Add chicken.  Add cream of chicken soup, basil, and pepper and bring to a boil again before adding noodles and peas.  cook for 5 more minutes. Enjoy!

(Compliments of Favorites)

Apricot Chicken

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Another winner from Favorites. John asks me for this dish all the time. It is just about the simplest thing on this good earth to assemble and it tastes delish.

{What you need}

6-8 boneless, skinless chicken breasts (can be frozen)

1 bottle (16 oz) Russian salad dressing

1 bottle (18 oz) apricot jam

1 large package dry onion soup mix

In a medium sized bowl mix the dressing, jam, and onion soup mix. Place the chicken in a slow cooker and pour the apricot mixture over. Cook on high for 4-6 hours. Serve with rice.

Macaroni and Cheese

The ultimate in comfort food!

This great recipe comes from Favorites, which is clearly a favorite cook book of mine! I have a lot of recipes featured here from it. This recipe for classic Mac and Cheese is very flavorful and filling. It serves great alone, or as a side with steak or grilled chicken or something. And don't be shy with the cheddar!

{What you need}

1 pound large elbow macaroni

1/3 cup butter

5 tablespoons flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dry mustard

3 cups + grated Cheddar cheese (medium or sharp)

Cook macaroni in boiling, salted water according to package directions and drain. Set aside. In a large saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly, until thick. Add salt, pepper, and dry mustard, then add 2 1/2 cups of the cheese and stir just until cheese is melted. Remove from heat and add cooked macaroni and mix together.

Pour into 9" x 13" baking pan, sprinkle remaining 1/2 + cheese on top and

bake at 350 for 30 minutes.

Banana Muffins

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Easiest banana bread recipe in the world. And, oh, so delicious. Another gem from Favorites.

{What you need}

1 cup sugar

1/2 cup vegetable oil

(for a healthier variation, sub oil for 1/2 cup applesauce or crushed pineapple)

3-4 ripe bananas, mashed

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Cream sugar and oil. Add eggs and mashed bananas and beat. Add flour, soda and salt. Pour into lined muffin tins and bake at 350 for 18-20 minutes {or into small greased bread pans and bake for 25 minutes}.

This is so great to make when you ran out of time to eat all your bananas before they went off. It literally takes 3 minutes to assemble. John loves this recipe. You will too!

Sour Cream Coffee Cake

Here's another winner from Favorites. It's great for entertaining. I used a bundt pan and it was beautiful.

{What you need}

1 cup butter

1 1/4 cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

{topping}

1/2 cup chopped nuts

1/2 teaspoon cinnamon

2 tablespoons sugar

Cream butter and sugar. Add eggs, sour cream, and vanilla. Beat well. Add dry ingredients to creamed mixture and combine. In small bowl, mix nuts, cinnamon, and sugar for topping. Grease a tube pan or bundt pan and place half the batter in the pan. Sprinkle on half the topping. Add remaining batter. Sprinkle on remaining topping. Bake 40-50 minutes at 350.

Favorite Waffles

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So John and I have this tradition where we have a big yummy breakfast together Sunday mornings (well, we're trying to make it a tradition...I don't know if two Sundays in a row counts as a tradition yet...). Sometimes he makes it, and sometimes I make it. If I am in charge, he knows we are going to have . . . WAFFLES!! My favorite breakfast food!! Here is the recipe I use. It comes from the cookbook Favorites, by the Ivory family.

{What you need}

1 3/4 cups flour

3 teaspoons baking powder

(I accidentally used 3 tablespoons and would you believe they were still delish!)

1/2 teaspoon salt

2 eggs

1 3/4 cups milk

1/2 cup vegetable oil

Mix ingredients well and bake in hot waffle iron. Top with desired toppings, we like blueberries, strawberries, whipped cream, and boysenberry syrup. Oh, and we have a heart-shaped waffle iron for extra cuteness

(and they seem to taste better when they are shaped like hearts).