Chicken Fajita Skillet

FLASH=Off;MOMENT_LENS=NO LENS

Chicken Fajita Skillet

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 1 1/2lb boneless, skinless chicken breast, cooked and shredded
  • 1 package Classic Fajita Skillet Sauce (Frontera)
  • 1/2 cup chicken broth (Market Pantry)
  • 1/2 cup frozen corn (Market Pantry)
  • 2-3 large red bell peppers
  • 1 tsp granulated garlic (or other seasonings to taste)

Directions

  1. Spray a large skillet with nonstick cooking spray.
  2. Add all ingredients to skillet and stir well.
  3. Cover and simmer on medium or medium low for 15-25 minutes, stirring occasionally, depending on how soft you like your peppers and corn (longer time, softer veggies).
  4. Skillet mixture is done when thoroughly heated and veggies reach desired tenderness.
  5. Stir and allow to rest 5-10 minutes before serving.
Roughly 130 calories per serving (about 4-4.5oz servings or one large serving spoon-ful). Serve with tortillas, tortilla chips, lettuce, shredded cheese, and other southwestern inspired toppings.

FLASH=Off;MOMENT_LENS=NO LENS

Undy RunWalk 2019 Fundraiser

undy-runwalk-pic

Colorectal Cancer is a terrible disease that is on the rise in America. I personally have seen a family member and a friend suffer with this disease. Thankfully, if treated early, colorectal cancer is often curable. Still, it takes a tremendous toll on the person diagnosed as well as their loved ones who care for them.

Saturday, March 2nd, I have the opportunity to run to support families affected by colorectal cancer and to fund further research. Will you please join me in supporting the Colorectal Cancer Alliance by donating a couple dollars? You can donate through my Facebook fundraiser here: https://www.facebook.com/donate/567468763765855/10106408852545089/

At the Cross (Joy Made Full)

An original worship song inspired by the hymn At the Cross by Isaac Watts and Ralph Erskine Hudson.

At the Cross (Joy Made Full)
Words and music by Isaac Watts, Ralph E. Hudson, Tim Northup

Who was that man upon the cross
Was He the King, the Saving One
Promised to come, to pay the cross
The sinner’s debt, with His own blood

Was it for crimes that were my own
He hung upon that cross alone
The greatest love, a grace unknown
That He should die the death I owed

At the cross I saw Heaven’s Light
Roll away the burden on my soul
There by faith I received my sight
Looking to the Son, my joy made full
Oh God

His spirit groaned and darkness came
Death carried Him to sin’s domain
But death could not the Son contain
He rose again up from the grave

At the cross I saw Heaven’s Light
Roll away the burden on my soul
There by faith I received my sight
Looking to the Son, my joy made full

At the cross I saw Heaven’s Light
Roll away the burden on my soul
There by faith I received my sight
Looking to the Son, my joy made full

At the cross I saw Heaven’s Light
Roll away the burden on my soul
There by faith I received my sight
Looking to the Son, my joy made full
Oh God

Looking to the Son, my joy made full
Oh God

 

Chicken Parmesan Bites

FLASH=Off;MOMENT_LENS=NO LENS

Chicken Parmesan Bites

  • Servings: 8
  • Difficulty: moderate
  • Print

Ingredients

  • 1 1/2lb boneless, skinless chicken breast (Market Pantry)
  • 1 cup whole wheat flour (Market Pantry)
  • 2 cups Panko style bread crumbs (Kikkoman)
  • 2 large eggs
  • 2 servings egg substitute (Market Pantry)
  • 1/2 cups grated Parmesan cheese (La Romanella)
  • 2 tbsp granulated garlic (or garlic salt)
  • 1 tbsp paprika (or ground cayenne or smoky seasoning salt)
  • other seasonings to taste

Directions

  1. Cut chicken breast into small chunks, roughly 1 inch square and 1/2 inch thick.
  2. Pour flour into one large mixing bowl. Beat eggs and egg substitute into a second large mixing bowl. Mix bread crumbs, Parmesan, and seasonings into a third large mixing bowl.
  3. Spray a large electric skillet with nonstick cooking spray.
  4. Dredge the chicken breast chunks in flour and shake off excess.
  5. Dredge the chicken breast chunks in the egg mixture.
  6. Dredge the chicken breast chunks in the bread crumb mixture.
  7. Place dredged chicken breast chunks in the electric skillet, cover with the lid slightly ajar, and cook on medium heat for about 20 minutes. If using SaladMaster, use the Rice 2 setting. Turn over after about 10 minutes.
  8. 8.
Roughly 210 calories per serving (3oz, about 4 bites). Great finger food snack for GameDay parties and potlucks! Pair with a marinara, ranch, or spicy cheese dipping sauce for extra yummy goodness! Cooking alternatives: try baking at 375 or on the stovetop over medium-low heat in a nonstick skillet for 20-25 minutes, turning over at 10 minutes.

Stovetop Shredded Chicken

FLASH=Off;MOMENT_LENS=NO LENS

Stovetop Shredded Chicken

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 2lb boneless, skinless chicken breast (Market Pantry)
  • 3-5 cups water
  • seasonings to taste

Directions

  1. Cut chicken breast into smaller fillets and pound to about 1/2-inch thin.
  2. Spray a large pot with nonstick cooking spray. Lay the chicken on the bottom of the pot, trying not to overlap the chicken.
  3. Season the chicken with favorite seasonings to taste. (I like a bit of garlic salt and seasoning salt.)
  4. Gently pour water over chicken until just covering all the chicken. It’s important to fully cover the chicken with water.
  5. Cook on medium-low to medium heat for about 15-20 minutes. Chicken will no longer feel squishy, but slightly rubbery. If you’re unsure, use a meat thermometer to verify core temperature has reached 165 degrees F.
  6. Remove chicken from water and allow to cool for a few minutes. Then pull chicken apart by hand or with a fork into roughly 1/2 to 1 inch pieces.
  7. Serve as a stand alone dish or refrigerate or freeze to use in future dishes.
  8. If refrigerating or freezing, put in 1 quart freezer bag with about 1/4 cup of the chicken stock. Refrigerate for up to a week or freeze for up to a month.
About 130 calories per serving. Great for making bbq pulled chicken, chicken taco meat, or as is for salads or casseroles.

Spinach Turkey Lasagna Bake

Spinach Turkey Lasagna Bake

  • Servings: 8
  • Difficulty: moderate
  • Print

Ingredients

  • 12oz pasta (Anthony’s bowties) – 1 1/2 cups part skim ricotta cheese (First Street) – 2oz baby leaf spinach (Ready Pac), finely diced – 1 1/2 lbs 90% lean ground turkey (Jennie-O) – 2 1/2 cups traditional spaghetti sauce (First Street) – 1 cup reduced fast shredded mozzarella (Market Pantry) – 1 1/2-2 cups water – garlic salt, seasoning salt, parsley flakes to taste

Directions

  1. Measure ricotta cheese into a large mixing bowl and leave out for 10-15 minutes to warm a bit. Then add spinach, seasonings to taste, and mix well. 2. Spray a large electric skillet with nonstick cooking spray. Pour the pasta into the skillet, evenly covering the skillet, then pour the water over the pasta until not quite covering the pasta. Cook on medium-low heat about 15 minutes until pasta is al dente. If using SaladMaster, cook on Rice 1 setting. 3. In a large nonstick skillet, brown the ground turkey and drain. Add sauce to turkey and season with seasonings to taste. Simmer on low until pasta is al dente. 4. Layer ricotta mixture onto pasta by spooning small dollops. Fill in the gaps and as the ricotta warms it will spread a little easier making a nice cheesy layer. (See pic below). 5. Pour meat sauce evenly over the pasta and ricotta layers. Sprinkle shredded mozzarella evenly over meat sauce then sprinkle seasonings on top to taste. 6. Cook on medium-low heat for 15-20 minutes. If using SaladMaster, cook on Rice 1 setting. 7. Allow to cool a few minutes before serving.
About 385 calories per serving. To bake, use a 9×13 casserole dish and cook at 375 for about 25 minutes.