Cheesy Chicken Fajitas Print Cook time 35 mins Total time 35 mins Author: Adapted from Cooking Light Magazine Serves: 4 (2 tacos each) Ingredients 2 teaspoons olive oil 1 cup sliced red onion ** 1 cup
sliced orange bell pepper 1/2 cup fresh corn kernels 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -LSB-...]
Not exact matches
I used fresh cut corn, grape tomatoes and
sliced olives, but you might like any of the following produce:
sliced celery, grated carrot, blanched broccoli florets, chopped
bell pepper (red, green, yellow or
orange!)
1 medium zucchini, thinly
sliced 1 medium summer squash, thinly
sliced 1
orange bell pepper, thinly
sliced and deseeded 1 red
bell pepper, thinly
sliced and deseeded 1 tablespoon olive oil plus more for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese
2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or
orange bell pepper, diced 1 jalapeno, diced 4 green onions,
sliced 1/3 cup cilantro, chopped 1/4 cup rice wine vinegar (unseasoned) 2 Tbsp.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2
bell peppers (
orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin on in half in wide
slices
16 thin yellowtail fillets 1 serrano chile, cut into very thin rounds 1/4 onion, minced 1/4 onion,
sliced and separated 1/4 cup minced tomatoes 1/4 cup capers 1/4 cup minced red or
orange bell peppers
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green
bell pepper, chopped [I used
orange bell pepper instead] 1/2 red
bell pepper, chopped 4 fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
These lettuce wraps were just romaine lettuce, chili lime chicken burger halves,
orange bell pepper, green onions and jalepeno
slices.
carrots, celery, cucumbers, grape and cherry tomatoes, snap peas, broccoli, cauliflower, radishes
sliced, celery, red or
orange bell peppers, green
bell peppers
1 1/2 pounds
orange or yellow
bell peppers (about 4) or sweet
orange peppers (about 6), thinly
sliced into rings
I used steamed broccoli, carrots diced, green onion, mushrooms,
sliced red &
orange bell pepper.
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3
bell peppers,
sliced thinly into strips (I used 1 green, 1 yellow, 1
orange) 1 large yellow onion, halved and
sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese
1 pkg Nasoya ® TofuBaked, Teriyaki,
sliced 1 cup broccoli florets 1 cup
orange bell pepper,
sliced 1 cup green
bell pepper,
sliced 1 can (8 oz) pineapple chunks 1/2 cup unsalted or raw cashews 2 tbsp vegetable oil
1 zucchini, trimmed and
sliced lengthwise, 1 / 4 - inch thick 1 summer squash, trimmed and
sliced lengthwise, 1 / 4 - inch thick 1 red
bell pepper, quartered lengthwise 1
orange bell pepper, quartered lengthwise 2 ears corn, shucked 1 tablespoon vegetable oil
200 grams of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons of olive oil 3 medium cloves garlic, thinly
sliced 6 anchovy fillets, minced 2 large red,
orange and / or yellow
bell peppers, stemmed, seeded and thinly
sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery),
sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
ingredients PEPPER JAM: 4 large red
bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed,
sliced) 1 red onion (peeled,
sliced) 2 cloves garlic (peeled) 1
orange (zested, juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8
slices sesame bread (
sliced into 3 / 4 - inch thick
slice) 8 tablespoons unsalted butter (softened) 1 cup Parmesan (freshly grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly
sliced) Kosher salt and freshly ground black pepper (to taste)
Of course these are awesome but we need toppings to call these loaded nachos, so I went with very thinly
sliced purple cabbage, cilantro (duh), corn, cherry tomatoes, spring onions,
orange bell pepper and last but not least some pieces of tempeh bacon.
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or
orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (
sliced or diced) Freshly chopped cilantro Seeded crackers of your choice
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly
sliced with seeds and stem removed 1
orange bell pepper, 1 inch dice 1 red
bell pepper, 1 inch dice 1 green
bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
1/2 tsp cumin seeds 200mL extra virgin olive oil — use the good stuff because you will really taste it 2 yellow onions,
sliced 5 cloves garlic, minced 2 red
bell peppers, seeded and
sliced into 1 cm wide strips 1 yellow and 1
orange bell pepper, prepared as above 2 jalapenos, roughly chopped 2 tbsp organic raw sugar 2 bay leaves 1.5 tbsp dried coriander Handful fresh parsley (be generous) 4 large or 6 small tomatoes, roughly chopped Salt and pepper to taste
Ingredients: Endive Leaves Mushrooms (
sliced) Carrots (shredded) Green, red &
orange bell pepper (chopped) 1 hard boiled egg (
sliced — once cool) Sprinkle of pine nuts 1 tbspn of Gorgonzola cheese Pepper to taste.
First,
slice bell peppers (one red, one
orange and one yellow) and red onions.
1 1/2 cups chopped carrots 2 cups chopped sweet
bell peppers (a mixture of yellow, red and
orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or
sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Ingredients: • Olive oil • 4 spicy Italian sausage links, casings removed • 1 large onion, quartered and
sliced thinly • 1 1/2 teaspoons salt • 1 teaspoon Italian seasoning • 1/2 teaspoon cracked black pepper • 1 red
bell pepper, cored and thinly
sliced • 1 yellow
bell pepper, cored and thinly
sliced • 1
orange bell pepper, cored and thinly
sliced • 4 cloves garlic, pressed through garlic press • 1/2 cup white wine (I used Chardonnay) • 1 (28 ounce) can diced tomatoes with juice • 2 tablespoons flat - leaf parsley, chopped • 1/4 cup fresh basil leaves, julienned, divided use • 8 ounces Pappardelle noodles, uncooked
Ingredients: 1 TBSP coconut oil or olive oil 1 small white onion, diced Pinch of salt, more to taste 1 TBSP finely grated fresh ginger (about a 1 - inch nub of ginger) 2 cloves garlic, pressed or minced 1 red
bell pepper,
sliced into thin 2 - inch long strips 1 yellow,
orange or green
bell pepper,
sliced into thin 2 - inch long strips 3 carrots, peeled... Read More»
1 cup farro, uncooked 3 cups water 1 tablespoon olive oil 1 bulb fennel, trimmed and
sliced on the bias 1 red,
orange or yellow
bell pepper, seeded and thinly
sliced 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea salt and fresh cracked pepper to taste
ground or
sliced beef 5 — 7 cloves garlic 1 inch piece ginger 13 ounce can coconut milk (full fat is best) 10 ounces shredded cabbage 1
orange bell pepper 5 Tbsp.
2 red
bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1
orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and
sliced on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large lemon small handful flat leaf parsley, leaves only, chopped small handful fresh mint leaves, chopped
Instead you could finely
slice some yellow or
orange bell pepper on a mandolin and add that in as substitute.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots,
sliced 2 stalks celery,
sliced 2 medium zucchinis, chopped 1 large red or
orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Next,
slice the zucchini, squash, eggplant, onion,
orange bell pepper (de-seeded) and tomatoes.