taco chicken

Happy Friday! If you're following along with me on Instagram (which you totally should be!) then you know that we as a family are trying not to eat out for the next two weeks. I know that sounds like such a small goal, but between work, school, activities, and trying to keep the household running, we end up picking up fast food at least a couple of times each week. I'm so tired of wasting money on junky food, and I really want us to develop healthier habits as a family. So far we are five days in and doing well!

I actually made this taco chicken a few weeks ago and put it in the freezer for those nights when I just don't feel like cooking. (Hopefully doing a little prep work in advance will pay off in the end.) This chicken was super easy to make and so flavorful too! It's perfect for tacos, burritos, nachos... you name it! I used my new stovetop grill pan to make it but you could make it on an outdoor grill or even just sauté it on the stove. I have to confess, though, I'm kind of in love with those grill marks.

Taco Chicken

3-4 large chicken breasts (about two pounds), trimmed and cut into strips
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
juice of one lime

Preheat a grill pan (or an outdoor grill or hot skillet). In a small bowl, whisk together the cumin, chili powder, garlic powder, salt, and black pepper. Sprinkle the spice mixture over the chicken and rub it in. Squeeze the lime juice over the top and toss to coat evenly. Cook on preheated grill pan 8-10 minutes per side, or until cooked through.


baked breakfast taquitos

As much as everyone hates Mondays, sometimes I like getting back into the weekly routine. It feels like a fresh start for us as a family. I don't work Mondays, and it's usually the day I do my grocery shopping and my planning for the week, so I like that sense of order and accomplishment that I feel on Mondays. One of my goals right now is to make a hot breakfast for my family at least once a week. (That may not always happen, but it's an admirable goal, right?) I made these baked breakfast taquitos a couple of weeks ago, and they were delicious! They were a hit with all of the members of my family, and they kept well in the fridge for a few days, so we actually ended up having several mornings' worth of hot breakfasts (awesome!). They're very flavorful, portable, and easy to make, too!

Baked Breakfast Taquitos

2 teaspoons olive oil
12 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon sriracha
1 1/2 cups grated cheese (I used a mexican blend)
1/4 cup chopped roasted red peppers
1/4 cup sliced green onions
16 six inch flour tortillas

Preheat the oven to 425. Prepare a baking sheet by lining with foil and spraying with cooking spray. Heat the oil in a large skillet over medium heat. In a medium bowl or large measuring cup, whisk together the eggs, sour cream, salt, pepper, garlic powder, and sriracha. Add the eggs to the hot skillet and cook, folding over with a rubber spatula to scramble, until nearly done. Remove from heat and stir in the cheese, red peppers, green onions, and sriracha.

Warm the tortillas in the microwave for a minute or so to soften them. Spoon a few tablespoons of the egg mixture into the center of each tortilla, then roll up. Place seam side down on the prepared baking sheet, then repeat with remaining tortillas. Spray taquitos with cooking spray and bake 15 minutes, or until lightly golden and crisp. Serve warm.

adapted slightly from Our Best Bites


fluffy whole wheat pancakes with blackberry syrup

Every morning, without fail, my four year old Lizzy asks if we can have pancakes for breakfast. And pretty much every morning, I say no. Mostly it's because I'm busy or tired or running off to work, but it breaks my heart to see that little bottom lip poke out when I say no. Last week she asked me for the millionth time and I realized that yes, we actually did have time for pancakes! I used to make these whole wheat pancakes a lot but it's been years now since I made them, so I decided to give them another go. They are completely delicious and so light and fluffy, you really would not know that they are whole wheat! Lizzy ate four pancakes ("because I'm four, Mom!") and still wanted more, although some of that might also have been due to the delicious blackberry syrup I made to go on top.  I had some blackberries in the fridge that I needed to use before they went bad, and thought it would be fun to make a sweet berry topping for our pancakes. It turned out delicious as well, and coordinated perfectly with the pancakes. Yum!

Fluffy Whole Wheat Pancakes

1 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk (I've also made these with soy and almond milk)
2 tablespoons oil
1/2 teaspoon vanilla

Heat a griddle or large skillet over medium heat. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a measuring cup, whisk together the egg, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Pour 1/4 cup scoops of batter onto the prepared skillet and cook until bubbles form on the surface, then flip. Cook an additional minute or so and then remove to the serving plate.

Homemade Blackberry Syrup

1 1/2 cups blackberries, chopped lightly
1/4 cup sugar
1/2 teaspoon corn starch
1 tablespoon water

In a medium saucepan, mix together the blackberries and sugar. Bring to a simmer over medium heat. While the blackberries are heating, whisk together the corn starch and water. When the fruit has reached a simmer, pour in the water mixture and stir to combine. Cook two to three more minutes, or until slightly thickened. Let cool slightly before serving.

adapted from my fresh strawberry sauce

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