Category Archives: LUNCH

Fresh, flavorful and for the most part healthy lunch recipes you will love. Helping you cook easy recipes and feel the joy of food.

History of Spaghetti Pie and a Recipe for How to Make It: Plus, 5 Other Dishes Like Spaghetti Pie

Spaghetti pie is a dish made of spaghetti and cheese. The spaghetti is usually boiled and then mixed with eggs, cheese, and sometimes other ingredients before being put into a pie crust. The dish is popular in the United States, where it was first created in the early 1900s. There are many variations of spaghetti pie, but all involve boiled spaghetti mixed with eggs and cheese. In this blog post, we will discuss the history of spaghetti pie and provide a recipe on how to make it!

spaghetti pie was first created in the early 1900s in the United States. The dish gained popularity due to its simple ingredients and easy-to-follow recipe. spaghetti pie quickly became a popular dish among Americans, as it was easy to make and could be served for any meal. Today, spaghetti pie is still a popular dish in the United States and can be found in many restaurants. The dish has also gained popularity in other countries, such as Italy and Canada. spaghetti pie is a simple dish that can be made by anyone.

The dish is made of spaghetti, cheese, eggs, and sometimes other ingredients. The spaghetti is usually boiled and then mixed with the other ingredients before being put into a pie crust. spaghetti pie can be served for any meal, making it a versatile dish. spaghetti pie is a popular dish that has been around for over 100 years. The dish is made of simple ingredients and can be easily made by anyone. Whether you are looking for a quick and easy meal or something to impress your guests, spaghetti pie is the perfect dish! Thanks for reading and we hope you enjoy our blog post on the history of spaghetti pie and our recipe on how to make it. Bon appetit!

If you’re looking for other dishes like spaghetti pie, here are five similar recipes:

– Spaghetti carbonara: This dish is made with spaghetti, eggs, bacon, and cheese.

– spaghetti alla amatriciana: This dish is made with spaghetti, tomatoes, bacon, and onions.

– spaghetti alla puttanesca: This dish is made with spaghetti, tomatoes, olives, capers, and garlic.

– spaghetti alle vongole: This dish is made with spaghetti, clams, garlic, and olive oil.

– spaghetti with meat sauce: This dish is made with spaghetti, ground beef, tomatoes, and onions.

Spaghetti Pie Recipe

Ingredients:

– spaghetti
– eggs
– cheese
– butter
– salt
– pepper

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch pie dish.

2. Cook spaghetti in boiling water following the package directions. Drain spaghetti and rinse with cold water.

3. In a large bowl, mix spaghetti with eggs, cheese, and butter until well combined. Season with salt and pepper to taste. Pour mixture into the prepared pie dish.

4. Bake in preheated oven for 25 minutes or until golden brown and cheese is melted. Serve immediately. Enjoy!

Thanks for reading! We hope you enjoy our blog post on the history of spaghetti pie and our recipe on how to make it. Bon appetit!

Creamy Fish & Potato Chowder

Getting ready for the winter months with a little chowder is a northeastern tradition. Tender, flaky cod simmers in a fragrant broth with potatoes, celery, and rich mascarpone and you have something special. Of course, no chowder is complete without oyster crackers bobbing on top. And since it’s done in just 25 minutes, you’ll be making this warming meal all year round!

Time to Prep ingredients

Like with many good meals it starts off with a lot of chopping. So lets start with trimming the ends off the celery, and then finely chop. Next we take 2 cloves of garlic and finely chop about 2 teaspoons.

Next it’s time to prepare the scallions. Take your scallions and thinly slice. Once you are done put them to the side for later.

Once you’re done with the scallions take the thyme pick and finely chop ¼ of the leaves, discarding stems; and save remaining sprigs for step 4.

Finally we scrub the potatoes, It’s always important to make sure you get all the grit and grime off. Take your potatoes and cut into ½-inch pieces.

It’s time to make some fragrances by Sautéing the aromatics

I prefer to use a large pot but you can also use a Dutch oven. Heat 1½ tablespoons oil over medium-high.

Now take you celery, garlic, ¾ of scallions, and 1 teaspoon salt and toss it in to the pot. Keep stirring, until the ingredients are softened and the smell is wonderful. Should take about 2–3 minutes. Stir in 1 tablespoon flour and cook for about 1 more minute. And you are ready to move onto the next step.

Add a little broth

Stir seafood broth concentrate and 2 cups of water into your pot of aromatics and bring to a boil over high heat.

Then we add the cut potatoes and half of the remaining thyme sprigs and bring to a boil. Reduce the heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.

You are almost done.

Take your Cook cod and make sure that it is defrosted, then cut cod into 2-inch pieces, then add to pot. Add a cover and let it simmer over low just until the cod is nice and flakes. Shouldn’t take more than 6–8 minutes. Gently stir in mascarpone cheese in and cook until heated through, about 2 minutes.

Finally steps are to remove and discard thyme sprigs. Season chowder with a little salt and pepper. Ladle into bowls, and serve chowder with oyster crackers.

Fish Chowder

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

5 oz celery
garlic
1 oz scallions
2 Yukon gold potatoes
¼ oz fresh thyme
1 pkt seafood broth concentrate
10 oz pkg cod fillets
3 oz mascarpone cheese
1 oz oyster crackers
olive oil
kosher salt & ground pepper
all-purpose flour

Instructions

Prep ingredients: Trim celery, then finely chop. Finely chop 2 teaspoons garlic. Trim half of the scallions, then thinly slice (save rest for own use). Scrub potatoes, then cut into ½-inch pieces. Pick and finely chop ¼ of the thyme leaves, discarding stems; save remaining sprigs for step 4.
Sauté aromatics: Heat 1½ tablespoons oil in a medium Dutch oven or pot over medium-high. Add celery, garlic, ¾ of the sliced scallions, and 1 teaspoon salt. Cook, stirring, until softened, 2–3 minutes. Stir in 1 tablespoon flour and cook, stirring, about 1 minute.
Add broth: Stir seafood broth concentrate and 2 cups water into pot and bring to a boil over high heat.
Cook potatoes: Add potatoes and half of the remaining thyme sprigs (save rest for own use); bring to a boil. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, 10–12 minutes.
Cook cod: Cut cod into 2-inch pieces, then add to pot. Cover and simmer over low just until cod easily flakes, 6–8 minutes. Gently stir in mascarpone and cook until heated through, about 2 minutes.
Finish & serve: Remove and discard thyme sprigs. Season chowder to taste with salt and pepper. Ladle into bowls, then garnish with chopped thyme and remaining sliced scallions. Serve chowder with oyster crackers.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 954Total Fat: 33gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 185mgSodium: 1200mgCarbohydrates: 100gFiber: 7gSugar: 6gProtein: 62g

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Chipotle Low Carb Chicken Bowl

Chipotle Chicken Bowl Recipe: It’s hard to improve upon a chipotle burrito bowl—unless you’re making the chipotle chicken bowl at home, which is exactly what we do here! The crunchy flour tortilla holds a refreshing salad comprised of lettuce, radishes, and fresh cilantro.

Sweet corn and golden-brown chicken breast are added on top, along with a drizzle of smoky chipotle mayo as the finishing touch. So get ready to make a great Chipotle Chicken Bowl Recipe.

The History Of The Taco Bowl

The earliest version of taco salads were called Ta-Cups. Made of “ground beef, beans, sour cream and cheese served in a small bowl made entirely of Fritos.” The creator was none other than the founder of Fritos himself, Elmer Doolin. Doolin had a habit of inventing all sorts of Frito based foodstuffs: Frito sauce for meat, Frito Jello pie, Frito dressing for salad, and eventually his Ta-Cup.

Doolin’s Fritos brand ran a restaurant at Disneyland called Casa de Fritos. Which was very influential in introducing Americans to “Mexican” food. Elmer Doolin added the Ta-Cup to the menu at the restaurant in 1955, and they became extremely popular. Over the years the dish grew in size. Like the American waistline into the taco bowl we know today (although it would be cool if taco bowls were still made out of giant Fritos).

Also worth noting is the Morales family, who ran Casa de Fritos. They invented another well-known snack food at the restaurant “Doritos”.

Wine Pairing

Moscato wine is low in alcohol, sweet and a little bit fizzy. It is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.

Tips for cooking chicken

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.
DO NOT stir or move the chicken breasts around while cooking. Let cook for 5 minutes or until you can easily flip them over. If there’s any resistance when trying to flip them, give it another minute before trying again.

Chipotle Low Carb Chicken Bowl

Yield: 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

It’s hard to improve upon a taco bowl—unless you’re making the crispy taco bowl at home, which is exactly what we do here!

Ingredients

1 lime
garlic use 1 large clove
2 boneless skinless chicken
breasts
2 10-inch flour tortillas
1⁄4 oz fresh cilantro
1 head green leaf lettuce
use half
2 red radishes
3 1⁄2 oz pkts chipotle mayo
1 cup of fresh or frozen corn
kosher salt & ground pepper
neutral oil such as vegetable

Instructions

Prep ingredients: Preheat oven to 425°F with a rack in the upper third. Squeeze 1 tablespoon lime juice, then cut remaining lime into wedges. Peel and finely chop 1 large garlic clove. Pound chicken to an even 1⁄2-inch thickness, if necessary. Season chicken with a pinch each salt and pepper. Generously brush tortillas with oil, then season on both sides with salt and pepper.
Bake taco bowls: Use 2 (14-inch) sheets aluminum foil. Form each sheet into a loose 4-inch ball. Place foil balls on rimmed baking sheet, then top with tortillas, pressing edges down around the balls. Bake until lightly browned and just crisp, about 5 minutes. Carefully flip tortilla bowls; discard foil. Return to oven until lightly brown in spots, about 1 minute.
Make lime-garlic sauce: In large bowl, combine 1 teaspoon each lime juice and oil, 1⁄2 teaspoon salt, 1⁄2 teaspoon garlic, and a few grinds pepper.
Prep salad: Reserve a few whole cilantro leaves for garnish, then finely chop remaining cilantro leaves and stems. Halve lettuce lengthwise, then thinly slice one half crosswise, discarding stem (save rest for own use). Thinly slice radishes. In a small bowl, whisk chipotle mayo with 1–2 teaspoons water to make a spoonable sauce.
Cook chicken & corn: Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken, cook until golden-brown, 2–3 minutes. Flip chicken; add corn, remaining garlic, and 1⁄4 cup water. Cover; cook chicken, 2–3 minutes, or until cooked through. Transfer chicken to lime-garlic sauce, turning to coat. Cook corn until water evaporates, 1–2 minutes. Season with salt and pepper.
Assemble salad & serve: In a large bowl, toss lettuce, radishes, and half the cilantro with remaining lime juice and 2 tablespoons oil. Season to taste with salt and pepper. Serve salad in tortilla bowls. Top with chicken lime-garlic sauce, corn, then a drizzle of the chipotle mayo and garnish with whole cilantro leaves. Serve remaining mayo and lime wedges on the side. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 861Total Fat: 46gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 138mgSodium: 1056mgCarbohydrates: 65gFiber: 11gSugar: 8gProtein: 52g

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Fall is Soup Season – Lazy Lunch Ideas

The weather is turning cooler. And it’s lunchtime. You want something quick, filling, and tasty. You check out the can soup options in your cabinet. Oops, you have none. Got to consider healthy options. Not so sure about canned/packaged soups?

Each soup recommendation’s image provides you with the essence of what is and/or what could be, depending on your culinary skills and inspiration.

So be adventuresome and add to your grocery list the following:

1. Progresso Classic French Onion

The essence of the Parisian version, enhance the flavor of this beef broth based soup with a sprinkle of Gruyere or Parmesan cheese.

2. Health Choice Country Vegetable

Chock full of delicious vegetables and legumes, this hearty vegetable soup hits the spot. Need more flavor…then add a pinch of your favorite herbs to enhance the taste.

3. Bar Harbor Condensed New England Clam Chowder

Clam chowder is a New England favorite. This soup represents the best of what one thinks about as home made. Enrich with a little skim milk or light cream or just enjoy the thickness of the condensed version.

4. Pacific Organic Reduced Sodium Chicken Noodle

Nothing like a good representation of Mom’s Chicken Noodle Soup. Combine organic chicken, garden vegetables, hearty egg noodles, and a balanced blend of seasonings and you have a delicious homebrewed soup.

5. Amy’s Organic Light in Sodium Minestrone Soup

Mix noodles, beans, veggies and a rich tomato broth and you have a hearty satisfying soup to warm you during those chilly Fall days.

Feeling inspired?

To stay on the healthy side of things, always check out the sodium and carb content before you make your final soup selection.

Flavor might need adjusting? You can always enhance the flavor by adding some of your favorite herbs.

And when time allows, put that crock pot to work and make a gigantic batch of chicken vegetable soup with skinless chicken thighs, using your favorite fresh vegetables. Freeze it for those quick lunch urges that you’re bound to encounter in the wintry days ahead.

BTW – What is your favorite wintertime soup or stew?

Shrimp Tostadas with Lime Yogurt

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.

https://lifetimevibes.com/wp-content/uploads/2020/08/Shrimp-Tostadas.mp4

Finally we whip up a quick lime yogurt to spread and put it on the warm tortillas for a thin layer of creamy goodness and to help the toppers stick to the crunchy base.

I am personally a huge fan of tostadas. They are one of my favorite Mexican dishes. I really love that they are so versatile. You can pretty much put anything on them from beef to shrimp even vegetarian style! I always like to start with a layer of something soft like avocado, refried black beans or salsa. But in this case we are going to use a nice lime Yogurt sauce.

If yow want you can even add a little heat to the shrimp but don’t burn your mouth. You can adjust the spiciness of the shrimp up or down with how much jalapeño tabasco sauce and fresh jalapeños you use as some peppers are hotter than others. If you like a lot of heat, leave in the jalapeño seeds.

Preparing your ingredients for you Shrimp Tostadas

Take your scallions and trim the ends, then finely chop into little pieces. Take 2 large garlic cloves and chop finely. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. The last part of your prep is to zest and juice lime, but make sure to keeping them separate.

Marinate shrimp

In a medium bowl, combine 2 teaspoons of chipotle and half of the lime juice and half of the chopped garlic. Add shrimp to the large bowl and, season with salt. Toss the shrimp and make sure to coat the shrimp for maximum flavor.

Make beans & lime-yogurt

Make sure to rinse and drain your black beans. Than in a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic. Add 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil. I am a big fan of seasoning to taste so make sure you sample and adjust salt and pepper as needed. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.

Time to Make tostadas

This part is a little tricky so make sure you pay close attention. You do not want o burn the tortillas. Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).

Cook shrimp

This is going to be the simplest part of the recipe. Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.

Assemble & serve your Shrimp Tostadas

Its time to complete your meal. Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

What you’ll need: 1 oz scallions 2 cloves garlic 1 oz fresh cilantro 1 oz chipotle chiles in adobo sauce 1 lime 12 oz large shrimp 1 can black beans 1 Tbsp red wine vinegar 7 oz 2% Greek yogurt 6 white corn tortillas coarse salt olive oil neutral oil, such as vegetable or safflower

Equipment: zester strainer small skillet

Shrimp Tostadas with Lime Yogurt

Yield: 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil witch makes it a little healthier.

Ingredients

6 6-inch corn tortillas
1 container Greek yogurt
1 can black beans
10 oz pkg shrimp 2
1 oz chipotle chiles in adobo sauce
1 lime
1 oz fresh cilantro
garlic (use 2 large cloves)
1 oz scallions
kosher salt & ground pepper red wine vinegar (or white wine vinegar)
neutral oil
medium skillet
microplane or grate

Instructions

Prep ingredients: Trim scallions, then finely chop. Finely chop 2 large garlic cloves. Reserve ¼ of the cilantro sprigs, then finely chop remaining cilantro leaves and stems. Zest and juice lime, keeping them separate.
Marinate shrimp: In a medium bowl, combine 2 teaspoons chipotle and half each of the lime juice and chopped garlic. Add shrimp, season with salt, and toss to coat.
Make beans & lime-yogurt: Rinse and drain black beans. In a medium bowl, combine beans, chopped scallions and cilantro, remaining chopped garlic, 1 teaspoon chipotle, 2 tablespoons vinegar, and 1 tablespoon oil; season to taste with salt. In a small bowl, stir together yogurt, lime zest, and remaining lime juice; season to taste with salt.
Make tostadas: Heat ¼-inch oil in a medium skillet over medium-high. Add tortillas to skillet, one at a time, and cook until brown and crisp, about 30 seconds per side (watch closely).
Cook shrimp: Carefully pour off all but 2 tablespoons oil from the skillet. Add shrimp and cook over medium-high, stirring, until just cooked through, about 2 minutes.
Assemble & serve: Spread lime yogurt on tostadas and top with black bean mixture, shrimp, and remaining cilantro whole sprigs.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 670Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 303mgSodium: 2559mgCarbohydrates: 81gFiber: 22gSugar: 6gProtein: 59g

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Salmon Fajitas with Peppers, Onions & Tangy Slaw

This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.

lets get started

The great thing about this recipe is that its quick. First you halve peppers, remove stem, core, and seeds. I like to rinse the peppers to make sure no seeds are left. Than you thinly slice the peppers into strips. Peel, halve, and thinly slice all of the onion.

Most salmon is wet so I like to put it between two paper towels and pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend. Add more spice if you like a little kick to you meal.

Every good Fajitas needs a tasty sauce so lets prep the crema & slaw. Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water make sure you only use 1 teaspoon of water. Any more and it will get soupy. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.

Sautéing veggies is one of the simplest parts of this dish. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet clean for the next step.

Key to this meal

Cooking the salmon perfectly. Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.

How can you tell when my Salmon Fajitas is cooked to perfection?

Salmon will change from translucent red or raw color to an opaque pinkish color as it cooks. For the average piece of salmon it should take 6-8 minutes of cooking. Take a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done cooking.

The final step is heating the tortillas. Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice. Just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.

Moscato and Salmon Fajitas

Moscato wine is low in alcohol, sweet and a little bit fizzy, is filled with aromas like vanilla, peach, jasmine and caramel. Some people consider Moscato as a dessert wine, I like to serve it with the main course. Because of its sweet, mild flavors, pairing Moscato with a Mexican or spicy dish.

Wine pairing

The typical fish for spicy tacos for example is going to be a mild white fish like tilapia, sole or snapper. After eating a spicy taco, a sip of Moscato helps bring in enjoyable flavors like peach and creamy pear. The sharpness of the wine helps offsets the spice a bit if it gets overwhelming.

Salmon Fajitas with Peppers, Onions & Tangy Slaw

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

1 green bell pepper
1 medium yellow onion
2 skin-on salmon fillets
1 1⁄2 tsp tbsp Mexican chili spice ( )
1 lime
2 oz sour cream
1⁄2 lb shredded cabbage blend
4 6-in flour tortillas
kosher salt & ground pepper
sugar
olive oil

Instructions

Prep ingredients: Preheat broiler with top rack 4–6 inches from the heat source. Halve peppers, remove stem, core, and seeds, and thinly slice. Peel, halve, and thinly slice all of the onion.
Prep salmon: Pat salmon very dry. Season flesh side only with 11⁄2 teaspoons of the Mexican chili spice blend.
Prep crema & slaw: Squeeze 1 tablespoon lime juice into a medium bowl. Cut remaining half into wedges. Whisk in sour cream and 1 teaspoon water. Spoon half of the crema into a small bowl; reserve for step To the remaining crema add 1⁄2 teaspoon each sugar and salt, and a few grinds pepper. Add cabbage and toss. Let sit until step 6, tossing occasionally.
Sauté veggies: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add peppers and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until lightly charred in spots and softened, about 8 minutes. Scrape vegetables onto a plate. Cover to keep warm. Wipe out skillet.
Cook salmon: Heat 1 tablespoon oil in same skillet over medium until shimmering. Add salmon, skin side-down, pressing firmly in place for 10 seconds with a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is browned and very crisp, 3–6 minutes. Flip salmon; cook until flesh is lightly browned, 30 seconds–1 minute. Transfer to plates.
Heat tortillas & serve: Toast tortillas one at a time over a gas flame or under the broiler on a rimmed baking sheet, turning once or twice, just until pliable, 5–10 seconds per side depending on heat source. Wrap in a clean kitchen towel to keep warm. Serve salmon and veggies with tortillas, reserved crema, lime wedges, and slaw, building your own fajitas at the table.

Notes

ALLERGENS

Wheat, Milk and Fish. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Chicken Fajita Bowl with Peppers & Sour Cream

Fajitas can be considered a pretty perfect summer meal. The one main drawback is when you have to build one perfectly, wrapped it up, and take a bite, only to have it all fall out of the back of the tortilla. This Chicken Fajita Bowl recipe solves that problem! Enter the Chicken Fajita Bowl. Layered brown rice, sautéed peppers, and taco-spice rubbed chicken breast, and topped it with fresh cilantro and a drizzle of sour cream.

5 GREAT SIDE DISHES FOR YOU FAJITA BOWL:

EASY MEXICAN RICE

This will turn you off to plain rice for good. “This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family’s taste.

Get the recipe from allrecipes.

BLACK BEAN SOUP

A warm and spicy black bean soup. It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic.

Get the recipe from cookieandkate.

MEXICAN CORN SALAD

Mexican street-style corn meets corn salad in the best way. This simple salad hits all the right notes: creamy, spicy, salty and citrusy, it’s the perfect light side for all that heavy summer potluck food.

Get the recipe from Delish.

SHRIMPO DE GALLO

This healthy dip is definitely bikini friendly. You’ll love this light, fresh dip! Serve it with tortilla chips (blue ones would be lovely) or use it as a relish on grilled shrimp.

Get the recipe from The Pioneer Woman.

AVOCADO TOMATO SALAD

Yes, you’ll want this and guac on your table. This flavorful tomato and avocado salad is simple, colorful and healthy too!

Get the recipe from Gimme Delicious.

Tips for cooking chicken

Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.

Internal temperature is the best indicator for doneness: Typically you are told that chicken is safe to eat when its juices run clear, and the inside is no longer pink, and it registers at least 165°F in the thickest part of the meat. Checking the temperature is really the only solid method knowing when your chicken is fully cooked. If you keep cooking it past 165°F, the meat will most definitely dry out, so always use that as your best indicator.

Chicken breasts should not be thicker than 1-inch, max. If your chicken breasts are thick, use a meat mallet or rolling pin to pound the chicken to a smaller and even thickness BEFORE cooking.

Chicken Fajita Bowl with Peppers & Sour Cream

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients

5 oz quick-cooking brown rice
2 oz sour cream
2 large garlic cloves
12 oz boneless skinless chicken breasts
1⁄4 oz taco seasoning
1 poblano pepper
1 red bell pepper
1 oz scallions
1⁄4 oz fresh cilantro
kosher salt & ground pepper
olive oil

Instructions

Cook rice: Bring a large pot of salted water to a boil. Add brown rice and cook, uncovered, until rice is tender, about 20 minutes. Drain using a fine-mesh sieve. Return rice to pot. Cover to keep warm. Meanwhile, in a small bowl, whisk 1 teaspoon of water at a time into sour cream, to make a spoonable sauce; season to taste with salt and pepper. Reserve for step 6.
Marinate chicken: Peel and finely chop 2 teaspoons garlic. Pat chicken dry, then pound to an even thickness if necessary. In a large bowl, combine all of the taco seasoning, 1 teaspoon of garlic, 1⁄4 teaspoon pepper, and 1 tablespoon oil. Add chicken to marinade and turn to coat. Let stand at room temperature until step 5.
Prep ingredients: Halve poblano and bell peppers, remove stems, cores, and seeds, then cut into 1-inch pieces. Trim ends from scallions, then thinly slice about 1⁄2 cup. Pick cilantro leaves from stems; finely chop stems and coarsely chop half of the leaves, leaving rest whole. Stir cilantro stems and half of the scallions into cooked rice.
Cook peppers: Heat 1 tablespoon oil in a medium skillet over medium-high. Add peppers, remaining garlic and scallions, and a pinch each salt and pepper. Cook, stirring occasionally, until peppers are softened and charred in spots, about 8 minutes (reduce heat if browning too quickly). Transfer to a heatproof bowl. Return skillet to medium-high heat.
Cook chicken: Add chicken and 1 tablespoon oil to same skillet; cook until browned on one side, 2–3 minutes. Flip chicken. Add peppers and 1⁄3 cup water to skillet. Reduce heat to medium, cover, and cook until peppers are very tender and chicken is cooked through, about 3 minutes.
Finish & serve: Add chopped cilantro leaves to skillet. Season to taste with salt and pepper. Serve rice topped with chicken, peppers, and any pan juices. Spoon sour cream over top, then garnish with remaining cilantro leaves.

Notes

ALLERGENS

Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.