Creamy Chicken Fajita Soup

Creamy Chicken Fajita Soup 

1 Onion

 1 Red Pepper 

 1 lb Chicken Breast(about 4) 

 1 Package Fajita Seasoning(about 2 Tbsp)

1 Box Chicken Broth( about 4 cups) 

1 cup Salsa

 1 Tin Rotel or Regular Diced Tomatoes 

 1 tin Corn

 1 tin Black Beans drained and rinsed

3/4 cup Cream

Dice and fry Chicken Breasts with onions and peppers. Add Fajita Seasoning when Chicken is no longer pink.

Add remaining ingredients EXCEPT Cream. Bring to boil. Reduce heat. Simmer for about 15 minutes. Remove from heat and stir in cream. Serve with shredded cheese and tortilla chips. Can also serve with additional salsa, avocado or sour cream.

 

Tortilla Egg Bake

Tortilla Egg Bake

1 large Tortilla 

4 Eggs

1/2 cup Cottage Cheese 

Salt & Pepper to taste

Desired Toppings (bacon, ham, sausage, peppers or spinach)

1/2 cup shredded Marble Cheese 

 Preheat oven to 350º F and grease a 9-inch pie pan with cooking spray.

Place the tortilla into the prepared pie pan.

Blend the eggs and Cottage Cheese; pour the egg mixture evenly over the tortilla. Sprinkle lightly with Salt and Pepper. 

Sprinkle desired toppings on top followed by Shredded Marble Cheese. 

Bake at 350 for about 20-25 minutes or until center of the eggs is set.

Veggie & Turkey Sausage Egg White Frittata

 Veggie & Turkey Sausage Egg White Frittata

4 links Turkey Sausage, sliced 

1/4 cup Onion, diced 

1/4 cup Red Peppers, diced 

1/2 cup Mushrooms, sliced 

1 cup Spinach, chopped

2 cups Egg Whites

Salt & Pepper to taste

1/4 cup shredded Marble Cheese 

Preheat oven to 375°F. 

Saute Sausage and veggies on low-medium heat in a skillet until softened. 

Remove from heat.

Pour in Egg Whites. Sprinkle with Feta Cheese and Salt & Pepper. 

Bake for 15-20 minutes or until set. Remove from oven.

Sprinkle with shredded marble cheese. Slice and serve.

Chicken Nuggets

 

Chicken Nuggets 

1(12.5 oz) can Chicken Breast Chunks

1 egg

1/3 cup shredded Mozzarella Cheese 

3 tbsp Parmesan Cheese or Panko Crumbs 

Seasoning of choice

 (I used 1/4-1/2 tsp Ranch Powder)

Drain the chicken; squeezing out as much of the liquid as possible. 

Mix all the ingredients together in a bowl.

Use a small cookie scoop or a rounded tablespoon and form into small nuggets with your hands. 

This makes about a dozen. 

Bake at 400° for 15-20 minutes, flipping them over halfway through. 

Can also be made in the air fryer but the cooking time will be less.

One Pan Chicken Burrito Bowl

 One Pan Chicken Burrito Bowl

1 lb Chicken Breasts

1 cup Rice

1 can Black Beans, rinsed and drained

1 cup Corn, canned or frozen 

1 medium Onion, diced

1 Bell Pepper,  diced

 2 Tbsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder 

1/2 tsp Garlic Powder 

Salt & Pepper, to taste

1 cup Salsa

2 cups Chicken Broth 

Dice the chicken into bite-sized pieces and season with salt & pepper, cumin, chili powder, and garlic powder.

Heat 2 tablespoons of olive oil in a large pan over medium-high heat.

Add the seasoned chicken to the pan and sauté until cooked through.

Add the diced onion and bell pepper. Sauté for another 5 minutes or until the vegetables are tender.

Stir in the remaing ingredients and mix well.

Bring to a boil. Reduce heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.

Fluff the rice and garnish with any additional toppings.