Chicken Avocado Fajitas

Chicken Avocado Fajitas

Ingredients

3 boneless skinless chicken breasts cut into pieces

Pack of whole-wheat flour tortillas

Monterey Jack shredded cheese

1 avocado diced

1 green pepper diced

1 onion diced

Fresh salsa

2 cloves of garlic minced

Sea salt and pepper to taste

3 tablespoons of extra virgin olive oil

1 tsp of ground cumin

Dash of cayenne pepper

Directions

Sautee chicken in olive oil

Add in minced garlic

Sprinkle salt, pepper and ground cumin and a dash of cayenne pepper

Add in diced peppers and onions until tender

Add in salsa

Allow to mixture to simmer for about 5 minutes

Warm tortillas in the oven

Spoon mixture onto tortillas and top with cheese, diced avocados and more salsa if you desire

Makes 8 fajitas

Tomato Basil Pasta With Grilled Chicken

Tomato Basil Pasta with Grilled Chicken 

Just within the last few days we have been able to enjoy the fruit of our garden that we planted way back around Memorial Day. I have been waiting all summer to make one of my favorite Tomato Basil Pasta dishes. I picked the fresh basil and tomatoes from the garden and got ready to cook up a favorite. Everything about this dish reminds me of summer and fresh foods from the garden.

Ignore the pepper this is just a picture of some of the harvest from the garden. Not all of the tomatoes you will need to use are pictured. 

*I make this dish without the chicken this time because I was just cooking for myself and wanted to skip a step. That is why you won't see the chicken in the pictures. 

Here is what you will need:

½ lb of wheat penne pasta

1 cup of fresh basil

¾ stick of unsalted butter

¼ cup of extra virgin olive oil

1 tablespoon of crushed red pepper flakes

½ teaspoon of garlic salt

¼ teaspoon of ground black pepper

2 skinless boneless chicken breasts

1 pint of small tomatoes sliced in half

¼ cup of Parmesan cheese

Directions: Makes about 4 servings

Cut the chicken breast up into small bites to sauté in a large skillet

Place ½ of the required allotment of butter into the skillet and melt

Once chicken is cooked add in the tomatoes and olive oil and seasonings, after tomatoes begin to simmer and “pop” add in the fresh basil.

In a separate pan boil water and cook penne pasta according to the box

Once penne pasta is cooked drain it and then pour it into the same pan you have the chicken and tomatoes cooking in. Stir to coat the pasta with the ingredients.

Add in remaining butter – I usually add in a dash more garlic salt and pepper.

Top with Parmesan cheese and enjoy!!

Tastes even better the second day!

Easy Oven Italian Chicken Potato and Green Bean Bake

Oven Italian Chicken and Potato Green Bean Bake

Last week my son and I went to one of the local farms so that he could play in the "corn box" with the tractors. He loves tractors and they have a fun little set up. I agreed but when we got there I insisted that we buy something first because we couldn't just play with the corn box. We picked red skin potatoes and fresh green beans. When we brought them home that day I decided I would make them for dinner that night. We had a few packets of Good Seasons Italian Dressing dressing laying around so I went for it and things turned out VERY GOOD!

Needed ingredients

2 boneless chicken breasts

2 packets of Good Seasoning Italian Dressing 

1 lb fresh green beans

6 small red skin potatoes

Directions 

1. Prepare the Good Seasons Dressing mix according to the package

2. Cut chicken and place in a bowl to marinde - use half of the prepared marinade on the chicken

3. Cut potatoes into wedges and trim the ends off of the green beans then place into a seperate bowl and pour remaining marinade over to cover. Stir to coat potatoes and green beans. 

4. Place in the fridge for 1 hr to flavor

5. Combine all ingredients into a 13x9 glass baking pan 

6. Cover with foil and bake for 1 hr at 375 degrees

Zucchini Fries

Zucchini Fries 

These were simple simple and my husband said they even looked like french fries so thats what I am calling them - sadly for him they do not taste like french fries but none the less they were pretty great! All you need is a zucchini 

Peel the zucchini then slice it length wise

Drizzle olive oil over it and spread on slices 

Then in a ziplock back add in 3/4 cup wheat bread crumbs

1 T. Italian Seasoning 

1/2 cup parmesan cheese 

Mix 

Put zucchini slices into the bag - shake to bread the slices

Then place on a cookie sheet and sprinkle with motzerella cheese 

Bake at 375 degrees until golden brown (about 20 minutes) 

  

Image above is what it should look like prior to baking