Category: Easy meals

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Easy meals Recipes Sides

Easy Creamy Pumpkin Cranberry Risotto Recipe

Creamy Pumpkin Cranberry Risotto

Try this easy creamy pumpkin cranberry risotto recipe. It’s a perfect side for Thanksgiving or a great family meal. It also makes great leftovers for packed lunches. It’s a perfect way to use up some tasty and nutritious pumpkin puree. You can even use your Jack-O-Lantern puree in this recipe.

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Tools needed to make Pumpkin Risotto:

Pumpkin Risotto Ingredients:

  • 4 Cups Vegetable stock – Use homemade: find the recipe here.
  • 1 Cup Pumpkin puree – Use homemade: find the recipe here.
  • 2 Tablespoons butter
  • 1 Shallot, minced
  • 1 teaspoon fresh thyme
  • 1 1/2 Cups Arborio rice
  • 1/2 Cup White Wine
  • 1/2 grated parmesan cheese
  • 1/4 Cup chopped fresh parsley
  • Salt and fresh ground pepper to taste
  • 5 Ounces goat cheese
  • 1/2 Cup dried cranberries

How to Make Pumpkin Risotto:

Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.

soaking dried cranberries

In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.

pumpkin and stock simmering

In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.

Sauté the shallot

Add the wine and continue to cook until all liquid is gone.

add white wine

Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.

add the stock

When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley.

add cheese and cranberries

Continue to stir and cook until the cheeses are melted completely and the liquid is gone.

Stir the pumpkin risotto

Season with salt and pepper and serve.

Creamy Pumpkin Cranberry Risotto

Printable Pumpkin Risotto Recipe:

Creamy Pumpkin RisottoDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

10 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 4 Cups Vegetable stock

  2. 1 Cup Pumpkin puree

  3. 2 Tablespoons butter

  4. 1 Shallot, minced

  5. 1 teaspoon fresh thyme

  6. 1 1/2 Cups Arborio rice

  7. 1/2 Cup White Wine

  8. 1/2 grated parmesan cheese

  9. 1/4 Cup chopped fresh parsley

  10. Salt and fresh ground pepper to taste

  11. 5 Ounces goat cheese

  12. 1/2 Cup dried cranberries

DIRECTION

  1. Start by soaking the dried cranberries in warm water. Allow the cranberries to soak while you prepare the other ingredients.<br>In a medium saucepan, whisk together the stock and pumpkin puree. Bring to a gentle simmer, then reduce heat to low. Cover and keep warm.<br>In a large frying pan sauté the shallot in butter until slightly softened. Add the thyme and rice and sauté for 1 more minute.<br>Add the wine and continue to cook until all liquid is gone. Start adding the warm stock/pumpkin mixture 1 ladle at a time. Cook on low heat, stirring occasionally until all liquid is gone before adding another ladle. This process should take approximately 20 minutes.<br>When you add the last ladle of stock/pumpkin, stir in the cheeses, drained cranberries, and parsley. Continue to stir and cook until the cheeses are melted completely and the liquid is gone. Season with salt and pepper and serve.

NOTES

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Categories
Breakfast recipes Easy meals Recipes

Easy Pumpkin Apple Baked Oatmeal a Fabulous Fall Breakfast

Pumpkin Apple Baked Oatmeal

Skip the overnight oats, instead try this easy pumpkin apple baked oatmeal recipe.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make baked oatmeal:

Pumpkin Apple Baked Oatmeal Ingredients:

  • 1 1/2 Cups oats
  • 2 Tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice -Find a recipe to make your own here
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 Cup pumpkin puree – Find a recipe to make your own here
  • 3/4 Cup milk (almond, oat or skim milk)
  • 1 egg
  • 1/4 Cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 Apples peeled and diced, plus 1/2 Apple thinly sliced
  • 2 Tablespoons pumpkin seeds
  • 1 teaspoon cinnamon sugar (3/4 teaspoon sugar, 1/4 teaspoon cinnamon)

How to make baked oatmeal

Start by preheating the oven to 350 degrees F, and grease a 11×7 inch baking dish. Set aside.

In a small bowl mix the dry ingredients: oats, flax, baking powder, salt and seasonings.

Dry ingredients

In a separate bowl, whisk together the wet ingredients: egg, milk, pumpkin puree, and vanilla until well combined.

wet ingredients

Pour the wet ingredients into the dry ingredients and mix well. Allow this mixture to sit for 5 min, then fold in the diced apples.

Spread the batter into the greased pan. Sprinkle the pumpkin seeds over the top. Arrange the sliced apples on top and top with the cinnamon sugar.

Pour batter in the baking dish
Top with pumpkin seeds
Pumpkin apple oatmeal
Top with apple slices and cinnamon sugar

Bake for 30 minutes or until the top is slightly brown. Remove from the oven and allow the oats to cool for 5 minutes before serving.

Baked pumpkin apple oatmeal

Garnish with chopped walnuts, butter, or maple syrup.

Baked Pumpkin Apple Oatmeal Printable Recipe

Pumpkin Apple Baked Oatmeal RecipeDownload

More Pumpkin Recipes

Recipe By Kristin
Course: Breakfast recipes Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

10 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 1 1/2 Cups oats

  2. 2 Tablespoon ground flax seed

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon salt

  5. 2 teaspoons pumpkin spice

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon ground ginger

  8. 1 Cup pumpkin puree

  9. 3/4 Cup milk (almond, oat or skim milk)

  10. 1 egg

  11. 1/4 Cup maple syrup

  12. 1 teaspoon vanilla extract

  13. 2 Apples peeled and diced, plus 1/2 Apple thinly sliced

  14. 2 Tablespoons pumpkin seeds

  15. 1 teaspoon cinnamon sugar (3/4 teaspoon sugar, 1/4 teaspoon cinnamon)

DIRECTION

  1. Start by preheating the oven to 350 degrees F, and grease a 11×7 inch baking dish. Set aside.<br>In a small bowl mix the dry ingredients: oats, flax, baking powder, salt and seasonings.<br>In a separate bowl, whisk together the wet ingredients: egg, milk, pumpkin puree, and vanilla until well combined.<br>Pour the wet ingredients into the dry ingredients and mix well. Allow this mixture to sit for 5 min, then fold in the diced apples.<br>Spread the batter into the greased pan. Sprinkle the pumpkin seeds over the top. Arrange the sliced apples on top and top with the cinnamon sugar.<br>Bake for 30 minutes or until the top is slightly brown. Remove from the oven and allow the oats to cool for 5 minutes before serving.<br>Garnish with chopped walnuts, butter, or maple syrup.

NOTES

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Categories
Easy meals Healthy Home Healthy Recipes Recipes

Easy Zoodles Recipe with Capers and Olives

zoodles with olives and capers

Are you looking for a healthier alternative to pasta? Do you have some extra zucchini? Try zoodles! Zucchini is one vegetable with endless possibilities. This is my favorite zoodles recipe.

Disclaimer: This post may contain affiliate links. I earn commission at not additional cost to you.

Tools needed to make zoodles:

Zoodles Ingredients:

  • 2-3 pounds of zucchini
  • 1/2 olive oil
  • 1 large onion, diced
  • 2 garlic cloves, grated or minced
  • 3/4 cup kalamata olives, pitted and halved
  • 1/2 cup capers, drained
  • 1 cup cubed cooked chicken breast (optional)
  • Parmesan cheese and fresh ground pepper for garnish

How to make zoodles

Start by spiralizing the zucchini. While spiralizing, cut the zoodles with kitchen shears occasionally, to make the length of the zoodles more manageable. Set aside in a colander to drain for 15-20 minutes.

zoodles

Sauté the onion until almost softened, then add the garlic and continue to sauté for another 2 minutes.

sauté onions

Add the zoodles and sauté until heated through.

sauté zoodles

Toss in the capers, olives and chicken if desired.

add onions, olives and chicken

Continue to sauté until all ingredients are warm and well blended.

zoodles with olives and capers

Spoon into bowls and garnish with parmesan cheese and fresh ground black pepper. Enjoy!

Printable Zoodles Recipe:

Zoodles with Olives and Capers RecipeDownload

More Zucchini Recipes:

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Categories
Easy meals Recipes

Easy Homemade Chicken Pot Pie Recipe

Chicken pot pie

A quick and easy homemade chicken pot pie recipe perfect for a family meal. Pair the delicious filling with our simple flaky 3 ingredient pie crust.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make chicken pot pie

Homemade Chicken Pot Pie Ingredients:

  • Best Pie crust: find the recipe here
  • 1 medium onion diced
  • 2 Tablespoons olive oil or butter
  • 3 Tablespoons flour
  • 1 can or 2 cups of homemade chicken stock
  • 1.5 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 – 16 ounce bag of frozen mixed vegetables
  • 3 medium potatoes, peeled and diced
  • 2 cups diced baked chicken breast

How to make chicken pot pie

Start by boiling the diced potatoes in salted water until just soft enough to break with a fork.

Sauté the diced onion in the olive oil or butter until softened. Mix in the flour.

sauté onions
Sauté onions
add flour
add flour

Add the stock 1/2 cup at a time, mixing until well absorbed before adding more. A thickened sauce will form. Mix in the poultry seasoning, salt and pepper. Add the frozen vegetables and mix until warmed.

preparing chicken pot pie filling

Remove from heat and stir in the drained potatoes.

add potatoes

Finally add the diced baked chicken.

add the chicken

Place the bottom crust into a 9.5 inch Pyrex pie dish. Pour in the filling then place the top crust over it. Pinch the edges shut with the handle of a butter knife. Cut a few slits in the top.

add the pie filling
pie ready to bake

Cover the edge of the pie with foil to protect from over browning.

Preheat the oven to 375 degrees F. Place the pie in the oven and bake for 30 minutes. Remove the foil and bake for 10-15 more minutes or until the crust is lightly browned.

chicken pot pie

Printable Chicken Pot Pie Recipe

Homemade Chicken Pot PieDownload

Recipe By Kristin
Course: Dinner Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. Best Pie crust

  2. 1 medium onion diced

  3. 2 Tablespoons olive oil or butter

  4. 3 Tablespoons flour

  5. 1 can or 2 cups of homemade chicken stock

  6. 1.5 teaspoons poultry seasoning

  7. 1 teaspoon salt

  8. 1/2 teaspoon fresh ground pepper

  9. 1 – 16 ounce bag of frozen mixed vegetables

  10. 3 medium potatoes, diced

  11. 2 cups diced baked chicken breast

DIRECTION

  1. Start by boiling the diced potatoes in salted water until just soft enough to break with a fork.<br>Sauté the diced onion in the olive oil or butter until softened. Mix in the flour. Add the stock 1/2 cup at a time, mixing until well absorbed before adding more. A thickened sauce will form. Mix in the poultry seasoning, salt and pepper. Add the frozen vegetables and mix until warmed. Remove from heat and stir in the drained potatoes. Finally add the diced baked chicken.<br>Place the bottom crust into a 9.5 inch Pyrex pie dish. Pour in the filling then place the top crust over it. Pinch the edges shut with the handle of a butter knife. Cut a few slits in the top. Cover the edge of the pie with foil to protect from over browning.<br>Preheat the oven to 375 degrees F. Place the pie in the oven and bake for 30 minutes. Remove the foil and bake for 10-15 more minutes or until the crust is lightly browned.

NOTES

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Categories
Easy meals Healthy Recipes Recipes

Baked Chicken Breast and Wild Rice Recipe

baked chicken and rice

So easy and so healthy, this baked chicken and rice recipe is an easy meal to serve for your family , but also makes amazing leftovers for packed lunches. Bonus: it helps add whole grains to your diet which will make your nagging doctor happy when your cholesterol drops.

Disclaimer: This post contains affiliate links. I earn from qualified purchases at no additional cost to you.

Tools needed for Chicken with Wild Rice:

Chicken and wild rice ingredients:

  • 4 chicken breasts, trimmed
  • 2-3 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2-3 carrots, peeled and sliced
  • 2-3 stalks of celery, sliced
  • 1 large onion, chopped
  • 8 ounces (1 package) of mini bella mushrooms, sliced
  • 1.5 cups wild rice blend
  • 3.5 cups chicken or vegetable stock (or 2 -14.5 ounce cans)

How to make baked chicken and wild rice

Start by trimming the chicken breasts. Mix the olive oil, garlic powder, Italian seasoning, salt and pepper. Pour it over the chicken breasts. Allow the chicken to marinade for at least one hour.

Rinse the rice
Rinse the rice

Rinse the rice. Preheat the oven to 375 degrees F.

Vegetables and rice in the dutch oven

Place the carrots, celery, onions, and mushrooms in the Dutch oven. Add the rinsed rice and mix. Pour the chicken or vegetable stock over the vegetable mixture.

Add chicken stock to the rice and vegetables

Top with 4 marinated chicken breasts. Drizzle the remaining marinade over top.

add chicken to the wild rice

Cover and bake for 60 minutes.

remove the dutch oven lid

Remove the cover and continue to bake for another 45 minutes or until the chicken stock is completely absorbed and the chicken breast is lightly browned.

Chicken and wild rice, ready to serve

More easy one pan meals

Printable Recipe

Chicken and Wild RiceDownload

Recipe By Kristin
Course: Dinner Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 4 chicken breasts, trimmed

  2. 2-3 Tablespoons olive oil

  3. 1 teaspoon garlic powder

  4. 2 teaspoons Italian seasoning

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon fresh ground black pepper

  7. 2-3 carrots, peeled and sliced

  8. 2-3 stalks of celery, sliced

  9. 1 large onion, chopped

  10. 8 ounces (1 package) of mini bella mushrooms, sliced

  11. 1.5 cups wild rice blend

  12. 3.5 cups chicken or vegetable stock (or 2 -14.5 ounce cans)

DIRECTION

  1. Start by trimming the chicken breasts. Mix the olive oil, garlic powder, Italian seasoning, salt and pepper. Pour it over the chicken breasts. Allow the chicken to marinade for at least one hour.<br>Rinse the rice. Preheat the oven to 375 degrees F.<br>Place the carrots, celery, onions, and mushrooms in the Dutch oven. Add the rinsed rice and mix. Pour the chicken or vegetable stock over the vegetable mixture. Top with 4 marinated chicken breasts. Drizzle the remaining marinade over top.<br>Cover and bake for 60 minutes. Remove the cover and continue to bake for another 45 minutes or until the chicken stock is completely absorbed and the chicken breast is lightly browned.

NOTES

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Categories
Easy meals Lunch ideas Recipes

Easy Italian Sausage and Peppers Sheet Pan Meal

Easy Sheet pan Italian sausage and peppers (1)

Try this amazing and easy sheet pan Italian sausage and peppers meal. Serve on a hoagie bun or with a side of pasta. Either way this is an easy mid week meal or a simple way to feed a crowd. Perfect for lunch or dinner.

Disclaimer: This post may contain affiliate links: I earn commission at no additional cost to you.

Sheet Pan Meal Tools

Ingredients:

  • 2 Pounds Fresh Italian Sausage Links
  • 3 Bell Peppers, sliced
  • 1 red onion, sliced
  • 1 yellow onion, sliced
  • 2 Tablespoons olive oil
  • 1 tablespoon Italian seasoning

Sheet Pan Italian Sausage and Peppers Instructions:

Start by tossing the peppers and onions with olive oil and Italian seasoning. 

Sliced peppers
Sliced Peppers
Add the sliced onions
Add Sliced Onions
Add the Italian seasoning
Add Italian Seasoning
vegetables coated with olive oil and Italian seasoning
Toss with Olive Oil

Line a sheet pan with parchment paper. Place the Italian sausages on one side of the sheet pan and the seasoned veggies on the other side. 

Italian Sausages and Peppers on a sheet pan

Preheat the oven to 375 degrees F. Bake the Sausages and veggies for 15 minutes then flip the sausages and toss the veggies. Bake for another 10-15 minutes or until the internal temperature of the sausages is 165 degrees F.

Sheet Pan Italian sausage and peppers

Serve on a hoagie bun or with a side of pasta.

Italian sausage sliced and served with veggies and pasta

Printable Recipe

Sheet Pan Italian Sausage and PeppersDownload

Recipe By Kristin
Course: Dinner Cusine:Italian Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 2 Pounds Fresh Italian Sausage Links

  2. 3 Bell Peppers, sliced

  3. 1 red onion, sliced

  4. 1 yellow onion, sliced

  5. 2 Tablespoons olive oil

  6. 1 Tablespoon Italian seasoning

DIRECTION

  1. Start by tossing the peppers and onions with olive oil and Italian seasoning.

  2. Line a sheet pan with parchment paper. Place the Italian sausages on one side of the sheet pan and the seasoned veggies on the other side.
  3. Preheat the oven to 375 degrees F. Bake the Sausages and veggies for 15 minutes then flip the sausages and toss the veggies. Bake for another 10-15 minutes or until the internal temperature of the sausages is 165 degrees F.

NOTES

    Serve on a hoagie bun or with a side of pasta.

More Easy Meals

Are you looking for a simple meal? You came to the right place. Try some of these easy mid-week recipes:

Sheet Pan Recipes

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Categories
Appetizers Easy meals Recipes

Easy Thai Inspired Meatball Recipe

Thai Inspired Meatball Recipe

This easy Thai meatballs recipe is a simple dinner that is sure to please. It is the perfect dish to serve with fried rice. These meatballs also make an awesome appetizer!

Disclaimer: This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.

Tools needed to make Thai Meatballs

Ingredients:

For the Sauce:

For the Meatballs:

  • 2 pounds ground beef (or ground meat of your choice)
  • 5 garlic cloves, minced
  • 4 Tablespoons Cilantro
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup of the sauce

How to make Thai Meatballs

Start by making the sauce. Mix the duck sauce, teriyaki sauce, lime juice and brown sugar until well blended.

Thai meatball sauce

Hint: Get more lime juice by microwaving the sliced lime for 15 seconds before squeezing it.

Home to get more lime juice

In a large mixing bowl combine the ground beef with garlic, seasonings and 1/4 cup of the sauce. Use your hands to mix until well combined.

Meat with garlic and cilantro
Meat with garlic and cilantro
Add the salt, pepper and cayenne pepper.
Add the salt, pepper and cayenne pepper.
Add 1/4 cup of the sauce to the meatball mixture
Add 1/4 cup of the sauce to the meatball mixture
Mixed Thai meatball mixture
Mixed Thai meatball mixture

Form the meat mixture into 1 inch balls and place them into the 9 x13 inch Pyrex baking dish.

Thai meatballs ready to bake

Preheat the oven to 350 degrees F. Bake the meatballs for 30 minutes or until the internal temp reaches 165 degrees F.

Meanwhile warm the remaining sauce in a saucepan until warm and bubbly, stirring occasionally.

Serve the meatballs with the warm sauce. Fried rice is an awesome side or these meatballs.

Homemade Fried Rice – Better than Take-Out

Printable Thai Meatballs Recipe:

Thai Inspired Meatballs RecipeDownload

Recipe By Kristin
Course: Dinner Cusine:Thai Difficulty:Easy

Servings

8 minutes

Preparing Time

15 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 1 Cup Duck sauce

  2. 1 Cup Teriyaki sauce

  3. Juice of 1 lime

  4. 1/4 cup brown sugar

  5. 2 pounds ground beef (or ground meat of your choice)

  6. 5 garlic cloves, minced

  7. 4 Tablespoons Cilantro

  8. 1 teaspoon pepper

  9. 1 teaspoon salt

  10. 1/2 teaspoon cayenne pepper

  11. 1/4 cup of the sauce

DIRECTION

  1. Start by making the sauce.

    Mix the duck sauce, teriyaki sauce, lime juice and brown sugar until well blended.

  2. Make the Meatballs

    In a large mixing bowl combine the ground beef with garlic, seasonings and 1/4 cup of the sauce. Use your hands to mix until well combined.
    Form the meat mixture into 1 inch balls and place them into the 9 x13 inch Pyrex baking dish.

  3. Bake the meatballs

    Preheat the oven to 350 degrees F. Bake the meatballs for 30 minutes or until the internal temp reaches 165 degrees F.
    Meanwhile warm the remaining sauce in a saucepan until warm and bubbly, stirring occasionally.
    Serve the meatballs with the warm sauce.

NOTES

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Categories
Easy meals Recipes Sides

Homemade Fried Rice – Better than Take-Out

home made fried rice

If you love fried rice with your Chinese take-out you will love this homemade fried rice recipe. It is certainly better than take out. It’s so quick and easy to make at home and makes a perfect side for chicken, pork, shrimp or roasted vegetables.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make homemade fried rice

Homemade Fried Rice Ingredients:

  • 1 Cup rice (uncooked)
  • 1 medium onion minced
  • 2 eggs
  • 3-4 Tablespoons butter
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 2 cups frozen mixed vegetables
  • 2 tablespoons sesame seeds

How to make fried rice

Use a mesh strainer to rinse the rice, then cook the rice according to package directions. 1 cup of uncooked rice makes approximately 2 cups of cooked rice. Set the rice aside.

Meanwhile, sauté the onions in 1 tablespoon of butter. Remove the onions from the pan and set aside.

Use the same pan to scramble the eggs in 1 tablespoon of the butter.

Scramble the egg with butter

Once the egg is cooked, add the rice and remaining butter. Toss to coat the rice with the butter and break up any clumps.

Rice and egg with butter

Add the soy sauce and sesame oil, continue to toss the rice until evenly coated with sauce. Add the mixed vegetables and toss until the vegetables are heated through. Return the onions to the pan and mix.

Add the onions

Finally add the sesame seeds and mix until well combined.

fried rice with sesame seeds

Serve with baked chicken, pork, beef, shrimp, or roasted vegetables.

Serving Suggestions

Serve you fried rice with:

Printable Recipe

Homemade Fried RiceDownload

Recipe By Kristin
Course: Side Cusine:Chinese Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 1 Cup rice (uncooked)

  2. 2 eggs

  3. 3 Tablespoons butter

  4. 1/4 cup soy sauce

  5. 1 teaspoon sesame oil

  6. 2 cups frozen mixed vegetables

  7. 2 tablespoons sesame seeds

DIRECTION

  1. Start by cooking the rice according to package directions. 1 cup of uncooked rice makes approximately 2 cups of cooked rice. Set the rice aside. <br>Meanwhile, sauté the onions in 1 tablespoon of butter. Remove the onions from the pan and set aside. <br>Use the same pan to scramble the eggs in 1 tablespoon of the butter. Once the egg is cooked, add the rice and remaining butter. Toss to coat the rice with the butter and break up any clumps. Add the soy sauce and sesame oil, continue to toss the rice until evenly coated with sauce. Add the mixed vegetables and toss until the vegetables are heated through. Return the onions to the pan and mix.  Finally add the sesame seeds and mix until well combined.<br>

NOTES

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Categories
Easy meals Recipes

Easy Sheet Pan Chicken Fajitas Recipe

Easy sheet pan chicken fajitas

Sheet pan meals are so easy! These sheet pan chicken fajitas are perfect for a busy night! So tasty and so easy.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make sheet pan fajitas?

Sheet Pan Fajitas Ingredients:

  • 3 Chicken Breasts
  • 3 Bell Peppers
  • 1 Large onion, or 2 small onions
  • 4-5 Garlic cloves
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Chili Powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 lime, cut into wedges
  • Fresh Cilantro
  • Warm tortillas

Easy Sheet Pan Fajitas Directions:

Trim the chicken breasts and cut into 1/2 inch strips. This is best accomplished with kitchen shears.

Trimmed chicken

Use a chef’s knife to slice the bell peppers and onions into 1/8- 1/4 inch strips.

Peel and smash the garlic cloves.

Sliced peppers, onions and crushed garlic.
Sliced peppers, onions and crushed garlic.

Drizzle the olive oil over the chicken and vegetables.

Mix the chili powder, paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper, salt and pepper in a bowl.

Sprinkle the seasoning mixture over the chicken and vegetables.

Seasoned chicken
Seasoned Veggies

Arrange the seasoned chicken and vegetables on a parchment lined sheet pan.

Sheet pan fajitas ready to bake

Preheat the oven to 425 degrees F. Bake the chicken and vegetables for 15-20 minutes flipping after 10 minutes. Check the internal temperature of the chicken to ensure it is at least 165 degrees F.

Sheet pan fajitas, ready to serve

Once the chicken has reached an internal temperature of 165 degrees F, remove it from the oven and squeeze some lime juice over the chicken and veggies. Sprinkle some fresh cilantro over the chicken and veggies.

Serve with warm tortillas and your favorite fajita toppings.

Fajita toppings

Sheet Pan Fajita Topping Suggestions:

  • Salsa or pico de gallo
  • Diced tomatoes
  • Shredded cheese
  • Shredded lettuce
  • Diced onion
  • Fresh Cilantro
  • Lime juice
  • Sour Cream
  • Tomatillo Salsa
  • Guacamole
More fajita toppings

Printable Recipe:

Sheet Pan Chicken FajitasDownload

More Easy Meals

Quick and Easy Chili
Best Leftover Pulled Pork Street Tacos, better than Hello Fresh
Better than Rachel Ray’s Italian Mac ‘n Cheese
Categories
Easy meals Recipes Soups

Quick and Easy Chili

easy chili

Sometimes even those of us who enjoy cooking just don’t have time to cook. Sometimes we need to get dinner on the table as quick and painless as possible. If you ever have a busy day and need a quick and easy dinner, this chili recipe is for you. This is not an award winning recipe, but it wins many compliments at my house and makes great leftovers for packed lunches.

This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.

Quick and Easy Chili Ingredients

  • 2 pounds ground beef
  • 4 15-ounce cans tomato sauce
  • 2 14.5-ounce cans diced tomatoes with juice
  • 1 15.5-ounce can kidney beans, drained and rinsed
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1 15.5-ounce can chili beans, with sauce
  • 1 large onion, minced
  • 2 tablespoons olive oil
  • 1/4 cup chili powder
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 2 tablespoons cocoa powder

How to prepare quick and easy chili

Start by browning the ground beef. Once it is fully cooked, drain it and set it aside. Next sauté the onion in the olive oil. When the onion is softened, add the tomato sauce and mix well. Add the drained meat, beans and diced tomatoes, mix well. Add the remaining ingredients and mix until well combined. Continue to heat until warm and bubbly. Taste and add additional seasoning if desired. Simmer on low for about 20 min.

Garnish with cheese and chopped onion if desired.

Serve with crackers or fresh bread.

easy chili with bread
Quick-and-Easy-ChiliDownload

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