Chicken Fajita Bowl

Prep this ahead of time, and its easy to grab and throw a bowl together for a quick and healthy meal.

Chicken fajita bowl
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Prep Time: 40 minutes

Cook Time: 30 minutes

1 hour, 10 minutes

4 servings

Chicken fajita bowl

Super simple, low carb, high protein meal. A great way to eat clean without the added fat, and very filling as well. I like to cook everything ahead, place in tupperware separately, which makes it super easy to grab and throw a bowl together for a quick meal.

Ingredients

  • 4 chicken breasts, cooked and chopped
  • 4 cups lettuce, shredded
  • 4 cups brown rice, cooked
  • 2 cups cheddar cheese, grated
  • 1 onion, sliced
  • 2 bell peppers, seeded, cored and sliced
  • 1 can black beans, rinsed and drained
  • 1 large avocado, cut into chunks
  • Salsa of your choice

Instructions

  1. If you haven't already, cook your chicken and rice, set aside. I grilled my chicken.
  2. In a large frying pan, add some oil or butter, heat over medium heat, and add onions and peppers. Saute for about 15 minutes, tossing occasionally. When done, remove and set aside.
  3. Choose a serving bowl, add 1 cup rice, 1 cup chicken, 1/2 cup cheese, 1/4 cup pepper/onion mixture, 1/4 cup black beans, 1 cup lettuce, a scoop of avocado, and salsa.
  4. Enjoy!
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Mac’n Cheese Bites

Gouda, cheddar, and jack cheese combined with bacon bring this mac’n cheese to the next level.

Mac'n cheese bites
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Prep Time: 15 minutes

Cook Time: 45 minutes

18 muffin size bites or approximately 24 mini bites

Mac'n cheese bites

I made these is a regular size muffin tin, for a heartier bite. But these can also be done in a mini-muffin tin for a smaller bite, but watch cooking time. The combination of cheese and the addition of bacon turn these bites into a tasty recipe. In all honesty, this can be eaten as is without being baked into "bites"....just serve in a bowl. You could even put it in a casserole dish and bake it that way....you choose, lots of options.

Ingredients

  • 1/2 package elbow macaroni noodles
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup onion, chopped
  • 1 1/2 cups milk
  • 2 cups cheese (1 cup sharp cheddar, 1/2 cup jack, 1/2 cup gouda), grated
  • 6-8 slices bacon, cooked and chopped
  • 2 eggs, beaten
  • 1/2 tsp nutmeg
  • 1 tsp garlic powder
  • 1 cup Panko crumbs
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. Cook and drain pasta noodles, and set aside.
  3. In a small dish, add egg, nutmeg, garlic powder, salt and pepper, and set aside.
  4. In a medium sauce pan, over medium heat, melt butter.
  5. Add onions to butter and cook for a few minutes. Add flour and stir to coat.
  6. Slowly add all milk, whisking/stirring constantly.
  7. Add cheese in three parts, stirring to combine and melt cheese evenly, until smooth and all melted.
  8. Add cooked pasta, egg and spice mixture, and bacon. Stir to combine. Remove from heat.
  9. Spray muffin tin with cooking spray or olive oil (or butter).
  10. Sprinkle a litte panko on the bottom of each muffin cup. Fill 3/4 full with macaroni mix, and top with either more Panko crumbs or some extra grated cheddar cheese. Finish entire tin.
  11. Bake in oven for about 20 minutes, or until Panko begins to brown.
  12. Remove from oven, gently remove from tin, and serve! Be careful, as the inside will be hot.
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Pan Seared Pork Chops with Lemon Cream Sauce

Brining these pork chops is the secret to juicy, moist meat. Adding the lemon cream sauce adds additional fresh flavors, as well as even more moisture. You will love this recipe!

Pan Seared Pork Chops with Lemon Cream Sauce
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Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

4 pork chops

Pan Seared Pork Chops with Lemon Cream Sauce

Pork chops.....the other white meat. Seriously though, this was my first time cooking pork chops, because I am usually not a fan due to the dryness of the meat. I like my proteins to be moist. So I was determined to make a chop that would be juicy and moist. Brining any meat is definitely the way to go to produce juicy, flavorful and moist meats. Then, adding a refreshing lemon cream sauce just takes it to the top.

Ingredients

    Pork Chop Brine:
  • 4 bone-in pork chops
  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp each of dried basil, parsley, thyme
  • 3 tbsp chives or scallions, chopped
  • 2 cups hot water
  • 2 cups cold water
  • Lemon cream sauce
  • Juice and zest of 2 lemons
  • 1/4 cup white wine
  • 2 tbsp butter (and another 1/4 cup for chops)
  • 1/4 cup onions, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup heavy whipping cream
  • 1 tsp each of dried basil, tarragon, parsley
  • Dash of salt and pepper
  • 2-3 tbsp sugar (optional)

Instructions

    For the brine:
  1. In a large container, add the salt, sugar and hot water. Blend until both are dissolved.
  2. Add herbs and cold water.
  3. Add pork chops. Seal container.
  4. Refrigerate for 6-12 hours.
  5. For the sauce:
  6. Zest and juice the lemons in a separate bowl and set aside.
  7. In a large sauce pan, over medium heat, add the butter, garlic and onion. Saute for about 3 minutes.
  8. Add the wine, and cook until alcohol/liquid is mostly evaporated.
  9. Slowly add the cream and mix until blended. Continue to cook until it slightly thickens.
  10. Add herbs and spices, lemon zest and lemon juice. Stir to combine. Remove from heat.
  11. If your lemons are a bit sour, you may want to add a little sugar to the sauce while cooking. Always taste to see.
  12. This can be made ahead and refrigerated until ready to serve. Just reheat.
  13. For the pork chops:
  14. In a large sauce/fry pan, over medium heat, melt the 1/4 cup butter.
  15. Remove pork chops from brine (discard brine), and add pork chops to pan.
  16. Cook for approximately 4 minutes, then flip chop.
  17. Baste the chop with butter a couple times, and cook for another 4 minutes.
  18. Depending on the thickness of your chop, you made need to flip and baste them a couple more times. Internal temperature should be 145 degrees when done.
  19. Remove from pan.
  20. Serve with a drizzle of lemon cream sauce.
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Crab Cakes with lemon yogurt and cucumber sauce

Crab cakes are tricky. I prefer mine with no filler, and mostly crab. I created these delicious cakes, with only a very small amount of gluten free crackers as filler, and egg whites used to bind them.  Served with the lemon yogurt sauce, you will love this version to make on your own. Don’t be scared.

Crab cakes with lemon yogurt and cucumber sauce
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Prep Time: 30 minutes

Cook Time: 15 minutes

45 minutes

8-10 small patties

Crab cakes with lemon yogurt and cucumber sauce

I love a high-quality crab cake, meaning, mostly all crab meat. It's kind of difficult to make a really decent crab cake. I have gone through several trial and error. I am picky about them being moist on the inside, and slightly crisp on the outside, with great flavor. I think I have finally created just that. Try for yourself!

Ingredients

    Yogurt Sauce:
  • 1/2 cup lemon flavored greek yogurt
  • 12 fresh chives, diced
  • 1/2 cucumber, seeded and cut into small chunks
  • Zest and juice of one lemon
  • 1/4 cup sour cream or mayo (optional)
  • Crab Cake:
  • 1 lb cooked lump crab meat (recommend high quality)
  • 1/4 cup orange, red or yellow bell pepper, chopped
  • 1/2 cup crushed gluten free crackers (sea salt or plain)
  • 1 tsp old bay seasoning
  • 1/2 tsp dry mustard
  • 1 tbsp dijon mustard
  • 1/2 tsp parsley flakes
  • 1/2 tsp basil flakes
  • 1 tsp garlic, minced
  • 1 tbsp lemon juice
  • 4 egg whites
  • 1/4 cup grapeseed oil

Instructions

  1. In a small bowl, combine the yogurt ingredients. You may add the sour cream or mayo if you feel you need more sauce, or add more yogurt, depending on how you like the consistency. Chill until ready to serve.
  2. Meanwhile, in a large bowl, combine the remaining ingredients. Mix until well blended. I recommend chilling the mixture for at least an hour if you can, but not absolutely necessary.
  3. In a large frying pan, heat oil over medium-high heat.
  4. Form small patties with meat mixture (should be able to form approximately 8-10). If mixture seems to have too much liquid, squeeze some of it out as you form each patty.
  5. Gently place in fry pan (4 at a time), and let cook for about 4 minutes per side, until nicely browned. I suggest using a spatula.
  6. Continue until all meat and patties are cooked.
  7. Serve with sauce.
  8. Enjoy!
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