Chicken Fajitas

Chicken Fajitas

Ingredients

• 3 boneless skinless chicken breasts
• 1 onion, thinly sliced
• 3 bell peppers, thinly sliced
• 2 tbsp olive oil
• 1/2 lime
• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1/2 tbsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Add the fajitas seasoning ingredients to a small mixing bowl and stir together. 
2. Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken. 
3. Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
4. While your chicken is cooking, cut the bell peppers and onion into thin slices.
5. Once the chicken has finished cooking, remove it to a large plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and sauté for 4-5 minutes, stirring frequently. 
6. When the bell peppers are just about done sauteing, slice the chicken breasts into strips. 
7. Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together. 
8. Serve immediately.

Turkey Chili

 Turkey Chili

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeno, de-seeded and diced
• 3 garlic cloves, minced
• 1 1/2 lb ground turkey
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1 (28oz can) fire roasted diced tomatoes
• 2 (15oz can) red kidney beans, drained and rinsed
• 2 cups chicken broth

Instructions

1. Heat the oil in a large pot over medium high heat. Add the onion, bell pepper, and jalapeno and sauté for 4-5 minutes or until the onion becomes translucent. Add the garlic and stir for another 30 seconds.
2. Add the ground turkey, breaking it into small pieces with a spatula, until its cooked through.
3. Add the tomato paste, chili powder, cumin, paprika, oregano, and salt. Stir for another minute until fragrant. 
4. Add the canned tomatoes with juices, drained beans, and chicken broth, then stir together. 
5. Increase the heat to high and bring it to a boil, then reduce the heat to medium low and let it simmer uncovered for 30 minutes, stirring occasionally. 

Peach Crisp

 Peach Crisp

Ingredients

For the Fruit Base

• 3 1/2 lbs ripe peaches
• 1/4 cup maple syrup
• 2 tbsp arrowroot flour or cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

For the Peach Crips Topping

• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup old fashioned rolled oats

Instructions

1. Preheat the oven to 350 degrees F. Then pit, peel and slice the peaches. In a large bowl, toss together the peaches, maple syrup, arrowroot powder, lemon juice, vanilla and cinnamon until well combined.
2. Transfer the peach mixture to a 9x13 inch baking dish. 
3. In a medium bowl, whisk together the almond flour, coconut sugar, cinnamon and salt. Using a fork cut in the butter until the mixture becomes crumbly. Then stir in the rolled oats.
4. Sprinkle the peach crisp evenly over the sliced peaches in the baking dish. Bake for 35-40 minutes or until the peaches are bubbling soft and the top is golden brown.
5. Serve warm and enjoy!

Sour Cream Coffee Cake

 Sour Cream Coffee Cake

Ingredients

Streusel

• 1 3/4 cups all purpose flour
• 1 cup packed light brown sugar
• 1 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup (1 1/2 sticks) unsalted butter (cold, cut into small pieces)

Cake

• 1/2 cup unsalted butter, softened to room temp
• 2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 cup sour cream

Glaze

• 1 cup powdered sugar
• 2 tbsp whole milk

Instructions

1. Preheat the oven to 350 degrees F. Butter a 9x9 baking pan and set aside. 
2. Make the streusel: to a small mixing bowl, add the flour, sugar, cinnamon, salt and butter. Using a pastry cutter, fork or your hands mix until it forms a pea-sized clumps. Refrigerate.
3. To a small mixing bowl, add dry ingredients (flour, baking powder, baking soda and salt) and whisk to combine. Set aside for now.
4. In a large bowl, beat together the butter and sugar until fluffy. Beat in one egg at a time. Beat in vanilla extract. 
5. Add 1/3 of the flour mixture. Beat together. Add 1/3 of the sour cream. Beat together. Continue these steps two more times until everything is incorporated and blended well. 
6. Add half the cake batter to prepared pan, spreading evenly. Add half the refrigerated streusel, spreading in an even layer.
7. Top with remaining cake batter, then last half of the streusel on top.
8. Bake for about 55 minutes. The stop should be golden brown and when a toothpick is inserted into the center, it should come out clean or with a few moist crumbs.
9. Remove from the oven and let cool on wire rack.

Glaze

    10. While your cake cools, make your glaze by whisking together the milk and sugar.

    11. Drizzle with desired amount of glaze and enjoy.

Overnight Oats

 Overnight Oats

Ingredients

• 1/2 cup oats
• 1 tbsp chia seeds
• 1/2 banana mashed
• 1/2 cup Greek yogurt
• 3/4 cup milk
• 1/2 cup strawberries
• dash cinnamon

Instructions

1. Add all of the ingredients into small glass jars. 
2. Mix ingredients until well combined.
3. Place the jars in the refrigerator overnight.

Mediterranean Baked Feta

 Mediterranean Baked Feta

Ingredients

• 8oz block feta cheese
• 1 cup pitted olives, drained and halved
• 1/2 cup sun dried tomatoes, drained and roughly chopped
• 1/3 cup olive oil
• 3 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• pinch of red pepper flakes, salt & ground black pepper

Instructions

1. Preheat the oven to 350 degrees F. Place the feta cheese in a small baking dish.
2. In a medium mixing bowl, add the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt and pepper. Stir until well mixed.
3. Pour the topping all over the feta making sure it's fully coated in the oil, then push the majority of olives and sun-dried tomatoes to the side.
4. Bake for 20-25 minutes, until the feta is softened. 

Paleo Turkey Meatloaf

Ingredients

• 1 pound ground turkey
• 1/4 cup almond flour
• 2 tbsp tomato paste
• 3 tbsp chopped fresh basil
• 1 egg
• 1 tsp garlic powder
• 1 tsp salt

Topping

• 2 tbsp tomato paste
• 1/4 cup chopped tomatoes
• 1 tbsp ketchup
• 1 tbsp chopped basil
• pinch of salt

Instructions

1. Preheat oven to 400 F. In a bowl combine turkey, almond flour, tomato paste, chopped basil, egg, garlic powder and salt.
2. Mix until evenly combined. I prefer to use my hands since I can make sure that everything is combined thoroughly. 
3. Place the meat mixture in a loaf pan.
4. In a small bowl combine tomato paste, chopped tomatoes, ketchup, chopped basil and pinch of salt. Mix well and add the mixture over the top.
5. Bake for 30 minutes.

**Create mini muffin meatloaf**

1. Preheat the oven to 350 degrees F. 
2. Make the meatloaf mixture.
3. Divide the mixture into small smalls, then place it in the muffin pan. Repeat this process until the mixture is well divided between all 12 muffin cups.
4. Add the topping spread to each muffin cup. 
5. Place the muffin tray in the oven and cook for 25-30 minutes.

Ever since I was a kid I loved meatloaf. It's an easy recipe and it taste delicious.