Saturday, June 15, 2013

Texas Oven Fajitas

Fajitas are one of my weekly go-to healthy dinner menu options that the whole family enjoys. I also frequently entertain with them- they are easy and quick. Everybody enjoys them! And they feel decadent but are perfect for anyone who is watching what they eat and fit into almost any diet plan.

Texas Oven Fajitas

Serves 8

The stuff
1 lbs boneless skinless chicken breasts
1 lbs lean skirt steak (or flat iron steak or lean stew meat)
4 large onions
4 bell peppers
2 jalapenos (optional)
8 oz Claude's Fajita Marinade
Cooking spray
2 limes (optional)

What you do

Put the meat into a large bag with the marinade. Allow the meat to marinade several hours, I generally allow it to sit overnight while the chicken thaws in the fridge.

Preheat the oven on broil (mine is 500 degree F when on broil), this is basically setting the top element to max temp which turns your oven into a grill more or less. (side note- I love to broil everything- veggies, meat- it keeps the temperature more even than the grill and my husband does not have to help cook! Ha!) Line two large cookie sheets with foil and spray with cooking spray.

Cut the onions and bell peppers into strips. Cut the jalapenos in half. Place on bottom rack of oven for 25 minutes, tossing halfway through the cooking time. They are done when the onions are turning translucent.
Meanwhile, place the chicken breasts on a cookie sheet. Place into top rack of oven. When you pull the vegetables to flip, add the beef and cut the chicken breasts into strips. Both pans should be ready in 25 to 30 minutes from the start. Watch the beef especially- you do not want to overcook it.

I cut the beef into strips and throw all the meat on top of the vegetables on one pan.

How to serve-

I squeeze a couple of limes over the top of everything and salt and pepper it generously.

I serve fajitas with some or all of the following accompanyments-
*Corn and flour tortillas (warmed)
*Tortilla chips
*Black beans and/or fat free refried beans
* Salsa
*Sour cream
*Shredded Lettuce and cheese


How we eat it-

Me- over a huge bed of lettuce with black beans, salsa dressing, and a dollop of sour cream
The husband- on flour tortillas with cheese and guacamole
The son- on flour tortilla with refried beans, salsa, and cheese
The daughter- on flour tortillas (or over tortilla chips) with refried beans, cheese, and sour cream

Nutritional Stats (for 1/8th of recipe)

  • Calories- 196
  • Carbs- 11g
  • Fat- 5g
  • Protein- 27g

Sunday, June 2, 2013

Weekly Healthy Dinner Menus for the Whole Family

I make breakfast and dinner for my family most every day. I have a 45 minute commute each way, and teach an hour long gym class 4 days a week. Both of my littles play sports and my husband works a crazy shift which means he is only there to help about 25% of the time. If I can cook most of the time, I bet anyone can if they plan accordingly.

Why do I cook most nights? There are actually several reasons for this:
  • My husband is in law enforcement, so when you go out to eat in a small town- chances are the he has arrested someone along the food line... trust no person. Sad but true.
  • I can control what goes into what I am eating so it is easier to manage calories and contents.
  • It is cheaper than eating out, and actually faster most of the time.
I have two littles that are somewhat picky- but the older they are getting, the more accustomed they are to eating what my husband and I eat.

Get ready for a tangent here....I think that is a HUGE mistake that many parents do- thinking young children need to eat something different that the rest of the family because they will not eat what you serve. I will admit that I am guilty in the past! My husband and I would have chicken breasts, sweet potatoes, and broccoli at dinner for example, and I would cook my kids chicken nuggets and fries. WHY DID I DO THAT?! They need to eat healthy too! But instead of getting their palates accustomed to what we were eating- nutritious whole foods, I got their palates used to eating junk! And now it has taken several years to get them accustomed to a better diet. Kids will come around though, just continue having them take a "no, thank you" bite and eating what they like on their plate. They do not have to eat it all. Rant over.

I plan out my menu for the week, then shop on Sunday afternoon for the whole week.


Most mornings the kids have
  • cereal with almond milk or
  • a quick breakfast burrito (2 eggs and some cheese zapped in a baggie for 1 min then throw in a tortilla) or
  • PB sandwich (I like the Arnold Healthfull bread and JIF natural PB).
I have my morning coffee and a protein shake (I like the ON brand wheys- rocky road, extreme milk chocolate, or peanut butter chocolate. I like mine with 1 cup almond milk, handful spinach, 3 handfuls ice, and 1/2 frozen banana). My husband usually has what I do, without the spinach. He refuses to try it LOL


Lunch is leftovers from the night before. The kids eat at school or take a lunch.


The kids usually have a granola bar and a banana. My husband and I usually have a Pure Protein Bar (I like Chocolate Deluxe and he likes the Chocolate Peanut Butter)


Here are some ideas of what I cook on a weekly rotating basis for dinner-

  • Sunday-Buffalo burgers on Arnold sandwich thins with fresh veggies dipped in Ranch (made out of Greek yogurt and a packet of Ranch dip)

  • Monday- Broiled mustard tilapia with roasted Brussels sprouts and red potatoes (Frozen tilapia with spicy or regular mustard and a little Greek yogurt or sour cream on top broiled until done)
  • Tuesday- Slow Cooked Tex Mex Shredded Chicken (I like mine over salad, my husband likes his on tortillas, and my kids like theirs with refried beans on tortilla chips)

  • Wednesday- Honey Lime Salmon with roasted lemon ginger asparagus and brown rice
  • Thursday- Breakfast for dinner- Omeletes and turkey bacon (We pick out our own fillings and cutsomize them! The kids both like cheese, my husband likes mushroom and cheese, I like lots o' veggies like broccoli, peppers, and onions! My kids omeletes are made out of whole eggs only, I make mine out of egg whites only, my husband gets a mix! I like to do them in the oven broiler.)
  • Friday- Steak and/or chicken Texas Oven Fajitas (So easy just broil or grill with onion and bell peppers, I love Claude's fajita marinade or I make my own... I like my fajitas over lettuce with black beans, the rest of the fam likes theirs on tortillas)
  • Saturday- Slow roasted pork loin in the crock pot with carrots, onions, and red potatoes (throw it all in there on low for about 8 hours and season! EASY!)

Other easy meals that go into the rotation:


Most nights, I have some "Greek cheesecake" AKA Greek yogurt topped with fresh fruit for dessert, and the kids have a flavored yogurt or some frozen yogurt. My husband does coffee usually- he is not much for sweets of any kind!

As I have time, I will make a blog post on each of these recipes with pictures....since we make them often and all :)
XO Liss