Beet Salad and Chicken Fajitas
Food Prep Sundays yielded great results this week. This is what everything looked like after prepping: carrots/celery, cheese cubes, veggie frittatas, hardboiled eggs, tangos, sweet potatoes, chicken, broccoli, peppers and onions, beets, and black beans with garlic and chili.
Tuesday night dinner was chicken and beet salad with gorgonzola and walnuts. Pre-cooking the beets on the weekend was such a time saver. It’s not ideal to come home from a long day of work and have to wait on beets cooking in the oven for almost an hour before you can eat dinner. Just had to heat everything up, cook the chicken, and devour.
Chicken and Beet Salads
4 beets, medium sized
2 chicken breasts
6 cups mixed greens
1/2 cup gorgonzola cheese
1/4 cup chopped red onions
1/2 cup chopped walnuts, toasted
1. Skin beets, chop off tops and bottoms and wrap in tin foil. Cook in a 350 degree oven for 40 minutes.
2. Season chicken breasts with salt, pepper, paprika, thyme. Place them in a greased baking dish and cover with tinfoil. Cook for 30 minutes, untouched.
3. Place mixed greens in a bowl and top with chicken, quartered beets, cheese, onions, and walnuts.
Wednesday night dinner was chicken fajitas with corn on the cob. I used the pre-chopped veggies from Sunday and cooked them Tuesday night while we were eating our salads. Again, great time saver so that when we’re both ravenously hungry when we get home from work dinner isn’t that far away. Just had to heat everything up, cook the corn, and assemble!
Chicken Fajitas
2 chicken breasts, cut into thin strips
2 Tablespoons canola oil
2 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt and pepper
1 red pepper, julienned
1 green pepper, julienned
1 onion, 1/4 inch thick rounds
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper
1 can black beans
3 garlic cloves
1 Tablespoon choice hot sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
Lime juice
Hot sauce
Sour Cream
Corn tortillas
Corn on the cob
1. Combine canola oil, lemon juice, salt, oregano, cumin, chili powder, paprika, pepper flakes, salt and pepper in a mixing bowl. Place cut chicken in a resealable bag and pour in marinade. Let sit overnight.
2. Heat oven to 400 degrees. Wrap each corn on the cob in tin foil, with a dash of olive oil inside. Place on a cooking sheet and cook for 30 minutes.
3. Place can of beans in a saucepan and heat with sliced garlic and spices. Add a dash of hot sauce for more heat if desired.
4. Heat a large skillet with 1 Tablespoon of oil, on medium high heat, cook peppers and onions until they begin to soften. Sprinkle cumin, chili powder, salt and pepper and continue heating until slightly charred and cooked through.
5. Heat oil in another skillet and cook chicken until done, should only be approximately 5-6 minutes.
5. Place corn tortillas on the cooking sheet with the corn on the cob. Heat for a couple minutes on each side. Plate with the fajitas with peppers, beans, chicken, and top with sour cream and hot sauce!
