BIG flavors and a pinch of attitude!
I love meals where I can set it and forget it in a slow cooker yet it seems like you’ve slaved away for hours! This is one of those meals. I always like to find ways to liven up the flavors in my meals, especially chicken, so harissa is the star of this dish. I love how tender and juicy, and dare I say, moist, the chicken thighs remain from being slow cooked. You’ll find this recipe only requires a slow cooker and a handful of ingredients: …
chicken-fajita-skillet
I’m not a huge fan of cooking chicken breasts. To be honest, I’m a total thigh girl. However, I had a package of chicken breasts that I needed to cook, and I had two main goals: 1) juicy and flavorful chicken and 2) easy to reheat throughout the week for leftovers. This chicken fajita skillet was created during one of my Sunday meal prepping sessions and I’m pretty sure I achieved both of my goals. Side note: I’m seriously loving setting a few hours aside each weekend, typically a Sunday, for prepping a few dishes to eat during the week.
I made a quick marinade for this chicken breast to hang out in while you prep the other ingredients. Nobody likes dry chicken, NOBODY! The chicken stays juicy and each strip is loaded with tons of flavor points. The marinade is super simple: 1 part oil plus 1 part acid plus flavor (herbs, spices, salts). I used avocado oil, lime juice, and my favorite taco seasoning from FlavorGod, as well as Himalayan sea salt. Use your favorite taco seasoning here, but make sure you fresh squeezed lime juice from a real lime, none of that stuff in the little green plastic lime shaped bottle, because EW! I know you know what I’m talking about 😉
chicken-fajita-skillet
You can serve this chicken fajita skillet on it’s own, with the addition of white rice or cauli rice, on top of a salad, in tacos, or maybe with some crispy paleo plantain chips!
Equipment You’ll Need:
TIP: I found that it’s much easier to slice the chicken breast if it’s slightly frozen still. And be sure you are using a sharp knife!! Be careful when slicing the chicken in half horizontally. Place one hand on top of the chicken breast to make sure it doesn’t slide around on the cutting board.
Are you guys following me on Instagram? I share a lot of simple and easy meals that aren’t necessarily a full recipe. Check out how I used the chicken fajita skillet leftovers for a mid-week lunch in the picture. Don’t forget to tag me if you create one of my dishes!
I’m not a huge fan of cooking chicken breasts. To be honest, I’m a total thigh girl. However, I had a package of chicken breasts that I needed to cook, and I had two main goals: 1) juicy and flavorful chicken and 2) easy to reheat throughout the week for leftovers. This chicken fajita skillet was created during one of my Sunday meal prepping sessions and I’m pretty sure I achieved both of my goals. Side note: I’m seriously loving setting a few hours aside each weekend, typically a Sunday, for prepping a few dishes to eat during the week….
italian-sausage-spaghetti-squash-boats
Are you ready for some deliciousness?
These Italian sausage spaghetti squash boats will make your forget that you’re missing gluten-laden pasta noodles that normally accompany Italian dishes. These are easy to prepare ahead as a meal prep option and reheat later in the week. In fact, that’s exactly what I did with these!
I used Italian sausage elk meat that my really good friend, Rachel, from 5280 Meat in Colorado sent me. I love getting to try new things that I normally wouldn’t be able to find in the grocery store. Assuming that elk meat isn’t readily available to you, just use regular ground Italian sausage. Spaghetti squash is a great low carb option and is super versatile just like normal pasta would be. My had never tried it before <crazy, I know>, and he was happily full and satisfied without the carbs! I used a jar of organic, sugar free marinara sauce from the pantry and spiced it up with some Italian Zest seasoning from FlavorGod, which is my go to line of seasonings. I love these seasonings because they are gluten free, low sodium (so I can add mineral rich Himalayan sea salt on my own), and use the freshest ingredients available!
If you do opt to make these ahead of time, you will just need to reheat them in a 350F degree oven for approximately 30 minutes, or until heated through. Add a fresh green salad while they are reheating and you’ll have a perfect meal!
Give these a try and let me know what you think! Tag me on Instagram @thefesitykitchen and use hashtag #thefeistykitchen so I can see your creations!
italian-sausage-spaghetti-squash-boats
Equipment You’ll Need:
Italian Sausage Spaghetti Squash Boats
Recipe Type
:
Main
Author:
Natasha
Prep time:
5 mins
Cook time:
55 mins
Total time:
1 hour
Serves:
2 servings
Ingredients
Instructions
3.2.2925
Are you ready for some deliciousness?
These Italian sausage spaghetti squash boats will make your forget that you’re missing gluten-laden pasta noodles that normally accompany Italian dishes. These are easy to prepare ahead as a meal prep option and reheat later in the week. In fact, that’s exactly what I did with these!
I used Italian sausage elk meat that my really good friend, Rachel, from 5280 Meat in Colorado sent me. I love getting to try new things that I normally wouldn’t be able to find in the grocery store. …
Shrimp and Avocado Stuffed Mushrooms
Shrooms and Shrimps anyone??
I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends. These little appetizer size bites of goodness were actually my lunch one day when I wanted something different. But, they make for a great appetizer you can make for a crowd.
I used baby bella mushrooms because I tend to like the flavor more than white button mushrooms. But either one will do just fine in this recipe. As for the shrimp, I used frozen, uncooked, tail-on shrimp because that’s what I usually keep on hand. You can definitely use whatever type you prefer.
The quantity amounts in this recipe can be increased very easily. Just use as many shrimp and mushrooms as you would like to have appetizers for. So, this uses 16 shrimp and mushrooms and will make 16 individual mushrooms. Serving amount per person will depend on what other yummy goodies will be served at the party!
Equipment You’ll Need:
Shrimp and Avocado Stuffed Mushrooms
Recipe Type
:
Appetizer
Author:
Natasha Gildea
Prep time:
5 mins
Cook time:
7 mins
Total time:
12 mins
Serves:
16 mushrooms
Ingredients
Instructions
3.2.2885
Enjoy this on Super Bowl Sunday, or any day for that matter, when you want a quick and easy snack filled with lean protein and healthy fats!
Shrimp and Avocado Stuffed Mushrooms
Shrooms and Shrimps anyone??
I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends. These little appetizer size bites of goodness were actually my lunch one day when I wanted something different. But, they make for a great appetizer you can make for a crowd….
