Friday, April 26, 2013

Oven baked Chicken Fajita


The hubby sent me a link of this recipe from a facebook page "$5-$10 dollars meals".  It looked so easy good and yummy that I could not resist the temptation to try the recipe. Yes... this is an awesome recipe. Took only 10 minutes preparation time. I did all the prep work in the afternoon and popped it in the oven when we got back from our run yesterday.  Easy and convenient

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine. 
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender


Wednesday, April 10, 2013

Crockpot Pork Roast


Our crockpot is very much under utilized in the last few weeks as we relied on the the hubby to cook on stove pot. Now that we are back to serious training, we are out running most evening till late. So the crockpot gets to come out of hibernation.

I made these pot roast on Monday with the crockpot. Just some simple ingredients and we have a wholesome dinner.Just love the crockpot for making life so much easier. A hot meal after a hard run is god sent :)

1. Roast - we see top roast about 2 pounds
2. 1 onion chopped
3. 6 celery sticks- chopped into 2 inches length
4. 1 potato - cut into quarters
5. 1 sweet potato- cut into quarter
6. 1 cup of chicken broth
7. 1 table spoon of paparika
8. 1 table spoon of cumin
9. 1/2 teaspoon of cayenne pepper
10. Salt and pepper to taste
11. 1 table spoon of Lawry's seasoning

1. Season the roast with the last five ingredients for at least 30 mins
2. Lay the vegetables on the crockpot
3. Put the roast in top of the vegetables
4. Add in the chicken broth
5. Slow cooked low for 7-8 hours or high for 5 hours


Friday, April 5, 2013

Paleo Coconut frosted banana muffin

Coconut frosted banana muffin

These are by far our favorite paleo muffins. I had some leftover coconut flakes from my boy's birthday and decided to add them to the banana muffins. Whaooo..The addition of coconut flakes to the plain old banana muffins a real winner.

I took the basic coconut bread recipe (<= Click)  from Paleo Plan and adapt it to make these muffins

My adapted version as follow :

6 eggs
1 cup + 1 tablespoon virgin coconut oil
3-4 mashed banana
1 cup unsweetened coconut flakes
3/4 cup of coconut flour
1 tsp of baking soda
1 cup of honey or any sweetener of choice. I used 1/2 cup swerve and 3 tablespoon of honey

Unsweetened coconut flakes

1. Pre heat oven to 350F.
2. Combine together the coconut flour, salt and baking soda
3. Beat the eggs till frothy and slightly pale, add coconut oil, mashed banana and honey ( or any sweetener)
4. Fold in the coconut flour mix and coconut flakes
5. Scoop the batter to lined muffin pan.Sprinkle the batter with  unsweetened coconut flakes prior to putting in oven
6. Bake for 20-25 minutes. Let cool and serve