One Pan Balsamic Chicken and veggies from cookingclassy.com. I used chicken breast tenders instead of chicken breast fillets. This turned out yummy for the entire family.
I have an obsession with BOK CHOY and AVOCADOS. Lucky for me Andrew loves loves vegetables!
TJ hard shells-1 pack
Frozen grass fed beef-2lbs
Low-fat sour cream or Greek yogurt
TJ taco seasoning
Cheese (for kids tacos)
Saute onion, garlic
Cook beef in iron skillet
Add salt and pepper
Add onion and garlic
When close to cooking, separate half for boys
Continue cooking the other half with seasoning
Only use half of seasoning
For the my household Guac-Salsa: chop tomato, onions, avocado (I like my avocado in chunks not mushed), lemon, bit of salt
Heat shells for 2-3 minutes in 425 degrees
Delicious alternative using delicious Indian Naan bread! 😛
This was a hit with the boys! This was an easy, quick, yummy project turned dinner.
– Spread spaghetti sauce as base. We used Ragu garlic, tomato.
– Spread low-fat mozzarella cheese.
– Cut up mushrooms and spread.
– Diced up ham. We only eat nitrade free deli meats.
– Sprinkle pizza seasoning, bit of salt, pepper.
– Line tray with foil and baked at 400 degrees for 10-15 minutes. Or directly on track for crispier pizza.
This is one quick, tasty, healthy dish. It’s another winner in our house. Kids love it and it takes 20 minutes to make. The chicken-less strips are already seasoned but I usually include the following:
– Portobello mushrooms
– Bok Choy: cut into strips
– Diced onions & garlic
– Salt & pepper
– A little bit of soy sauce but more of sesame seed oil (low sodium). I use sea salt more than soy sauce.
Serve with rice.
When I’m in a time crunch I don’t chop the onion and garlic and the dish still turns out pretty good. I love this chicken less strips because it actually tastes and texture is like real chicken. Trader Joes also has beef-less strips which I also use.
This was a healthy tasty organic simple quick dish. A hit with the kids, except they asked for their rice. True Filipinos. From My Recipes-Cooking light
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 tablespoon canola oil
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
4 lime wedges
Total: 20 Minutes
1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.