This Garlic Lime Shrimp is pan seared with some lime butter along with a garlic cilantro sauce. It is such a quick and healthy recipe to make for when you are in a hurry or just craving some shrimp.
For this dish we are serving alongside a fresh avocado, but there are so many ways to enjoy this shrimp.
Think in a tortilla, over rice or over a bed of cooked pasta.
I have always favored my shrimp with lemon garlic butter and though that is just as good.
I also like to use lime too, adding in fresh cilantro with that gives this dish a mexican feel and really enhances all the other flavors.
Once you try this shrimp, you will be hooked, just be careful to not overcook the shrimp or it will become rubbery.
You are going to want to cook it on medium low heat till it turns pink in color then you will want to remove it immediately from the heat and serve.
Nothing beats fresh shrimp like this, drizzle with extra lime juice if desired and enjoy!
Buen provecho!
HOW TO MAKE GARLIC LIME SHRIMP
In a large skillet, heat your butter over over medium – low heat.
Add minced garlic and chopped cilantro and saute for 1 minute.
Add in the shrimp and season with salt and pepper along with garlic powder, saute till it turns to pink and is cooked.
Turn off the heat and squeeze in the juice from one lime.
Serve immediately.
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I absolutely love black bean chili and this is my favorite way to make it. Without any meat, because you really don’t need it.
Now there are so many black bean chili or soup recipes out there and almost all call for some type of meat protein in it.
However, if done right you really don’t need meat for black bean chili, because one cup of black beans provides 15.2 grams of protein.
Plus black beans are also a good source of antioxidants making this one of the healthiest chili recipes around.
Did you know that the fiber in black beans actually helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease?
Well if that is not more reason enough to omit the meat and go Vegetarian tonight, I don’t know what is!
I like to serve fresh jalapenos on-top this chili before serving.
So if you have small kids or those who can’t handle the heat, you can omit the fresh jalapenos at the end.
You can cook this on the stove top or in your slow cooker, both methods work great.
I hope you give this a try because it’s super delicious!
Note: I like to use “Better than Bouillon” Chicken stock. We buy ours from Costco, so instead of using 8 cups of liquid Chicken Stock, we use 3 tbsp of that instead. If your interested in trying it out, the link is below.
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I just love recipes that call for a little spice, don’t you? Impress yourself tonight with this no fuss recipe, which takes less than 10 minutes to prep. Simply allow it to cook in the slow cooker before shredding it with two forks before plating. While it’s cooking in your slow cooker, make some fresh homemade coleslaw and then simply let it sit in the fridge to cool before pairing with the shredded chicken. Serve with on a nice crusty bun and you have a great meal, can’t get any easier or delicious than that eh? This Chipotle Chicken recipe can be doubled and made for a larger crowd too, or stored in the fridge up to 3 days. I hope you enjoy it as much as we do!
These are what Mexican Chipotles look like
This is what you will be looking for, same stuff just in a can with some sauce.
To make the Creamy Chipotle Chicken:
In a blender puree your 1 chipotles with (seeds removed) and set aside.
Now. combine all your ingredients in your slow cooker, and then add in your chicken breast and stir till everything is well coated. Add in your pureed chipotle along with 1 tsp of the sauce.
Slow Cooking: LOW for 5-6 hours
Pressure Cooker: 35 minutes
Stovetop: Add one cup of water and all your ingredients, minutes the yogurt to a saucepan and simmer on low covered for 30 minutes. Then stir in the yogurt, mix everything together and cook for the reamaning 30 mins on low till done.
Once the chicken is tender, use two large forks to shred the chicken.
Then let the Chicken sit with the lid off for 30 minutes before serving, this allows it to absorb the remaining sauce and thicken up.
Serve on a crusted bun with a sweet or tangy coleslaw.
Note: Store leftovers in an airtight container in the fridge for up to 3 days.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review and or picture below. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
I have been doing meal preps for some time now, however have never blogged about it. This will be my first meal prep, of many that I will be coming out with in 2018. We are all busy these days, and spending every night in the kitchen is not on everyone’s agenda. I get it! Either is eating out for lunch everyday, but we all seem to keep doing it. If your sick of eating out all the time or slaving in the kitchen every night. Then your going to want to + add this recipe to your “Meal Planner” that we offer for free here.
So what are meal preps? And how can they help you? Meal preps are meals done all at once, then stored in sealable containers for lunches or dinners for you and your loved ones to eat ahead of time. Some can be frozen, while most are to be eaten within 4 to 5 days, I recommend eating this one here within 4 days. That is why this is going to be a 4 day meal prep. Meal preps basically are a convenient and healthy way to prepare meals in advance for either yourself or loved ones. They work well for either lunches or dinners, so if there is more than just you in the home. You may want to prepare more preps today to feed a few of you over the week. All you will need to do is simply double this recipe, with the “recipe adjuster” option below. So for all of you who are either sick of a, cooking everyday or b, eating out everyday. This recipe is for you!
When doing meal preps, your going to want to purchase some quality glass bowls. Plastic just is not healthy for you, and they hardly last long. The bowls you will be looking for will be sturdy and with a solid lid, you do not want your food leaking all over your bag if you are packing these for lunch. I recommend buying glass bowls, that can be microwaved and put in the oven and dishwasher as well. Investing in a quality set vs cheaper set will pay for itself in years to come, not to mention save you a ton of money.
Ready to go in the Oven
To season the fajitas you will want a good fajita seasoning, however please don’t waste your money on those overpriced packaged ones. Those cost around $2 dollars a pack you can make the same stuff at home for a fraction of the cost. Fajita seasoning is a combination of cumin, coriander, chili powder, paprika, cayenne pepper, garlic powder, onion powder with salt and black pepper. Then all you need is some fresh chicken breasts, and sweet red peppers, lime juice and your ready to rock and roll. These One Pan Chicken Fajitasare one of my favorite recipe for doing meal preps with. Once cooked you can sectioned the sheet pan fajitas off into four separate prep bowls as seen above. I fill mine in this order, basmati rice, topped with my cooked fajitasand a couple spoon full of salsa and sour cream. You of course can use quinoa or brown rice if preferred, after all there your prep bowls.
Once the bowls have been prepped I like to squeeze fresh lime juice over the chicken fajita mix. I find placing a lime wedge inside starts to taste strange by the third day. Also keep in mind, these last on average about 4 days in the fridge. You will want to top each bowl with fresh cilantro daily, otherwise that part will taste bad after a few days stored in these containers. That’s is all there is too it folks, pretty simple eh? Do this a couple times per month, and you will be saving 100$ of dollars vs eating out.
You can pair these chicken fajitas with:
Basmati rice = my choice
Brown rice
Quinoa
You can substitute the chicken for shrimp, beef or tofu also.
To make the Easy One Pan Chicken Fajitas:
Start by making your fajita seasoning. Mix together cumin powder, coriander powder, chili powder, paprika, onion powder, garlic powder, and pepper in a small bowl. Set aside.
Next wash and slice your sweet bell peppers into thin strips, then your onions then placing them onto one side of your baking sheet.
Next, slice your chicken breasts into strips and place on the other side of your baking sheet.
Crush the garlic and place on-top of the chicken and onions.
Prepare your fajita mix, stir everything together and pour over your fajita pan and stir so everything is covered with the mix.
Bake in the over at 400 f for 25 minutes.
While the fajitas are baking, in a rice cooker prepare your rice.
Once the fajitas have cooked and cooled down, squeeze the juice from one lime overtop the fajitas.
Now it’s time to prep the bowls, fill each bowl with the cooked rice and top with the fajita mixture.
Add sour cream and salas of your choice.
Cover with a sealable lid and store in the fridge up to 4 days.
Garnishes with chopped up cilantro the day your to eat your prep meal.
Enjoy!
If you liked this recipe, check back soon for more one pan recipes (meal prep) meals that will help you get through the week without cooking constantly or having you eating out everyday.
Note: You can serve these fajitas with mexican salsa instead of regular salsa if desired. My recipe for Pico de gallo, is right here.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Are you looking for a authentic tasting Mexican recipe, that is sure to knock the socks off.Well look no further, we make this in our house pretty often and it’s absolutely AMAZING! Plus there really is nothing to it, you just need a few chicken breasts, some Mexican chilies in adobo sauce (see can picture below) and a few spices. Then you and whoever is lucky enough to be dining with you will be saying Sabroso = Tasty! And please don’t let the time frame scare you, this is all done in the crock pot so you’re just going to prep it and forget it until later. Now this is a spicy recipe, so if you can’t handle the heat then please get out of my kitchen! Sorry that is not very nice of me, but I do love spice and so I have to be honest with you.
This recipe calls for 4 whole chicken breasts, so if you’re wanting to feed a larger crowd then simply add in more. Once cooked, shred the chicken, warm your tortillas and simply fill with rice and some guacamole or better yet make some cabbage pico de gallo, see my recipe here for Pico De Gallo and use this as a filling. I really hope you give it a go and let me know how you liked it.
To make the Slow Cooker Mexican Chipotle Fajitas:
In your food processor puree 1/2 can of your Chipotles in Adobo sauce.
Then dice up 4 chicken breasts, and place in your crock pot and set to brown, add in 1 tsp of cooking oil and brown lightly.
Once your chicken is browned lightly, add in your chopped tomatoes, onion, garlic and spices.
Then add in your pureed Chipotles in Adobo sauce.
Follow cooking instructions below.
Once cooked, shred in your pot with a fork.
Serve in warm tortilla shells and add in guacamole or better yet pico de gallo, see recipe above or below.
Enjoy!
Cooking Instructions:
Pressure cooker: READ your units instructions mine says 10 mins for chicken.
Slow cooker: 5 hours on low
Stove Top: Simmer covered on low heat for 3 hours.
These are what Mexican Chipotles look like
This is what you will be looking for, same stuff just in a can with some sauce.
Note: If you want less sauce, remove the seeds from the tomatoes. Want more heat add the whole can of chiles in adobo sauce
Looking for an awesome Pico De Gallo recipe, look no further.
Putting this in the crock pot early in the morning enabled us to spend the day running errands! Don’t you just love crock pot recipes 🙂
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
Check out this Delicious recipe for “Easy One Pan Chicken Fajitas”. Takes less than 30 minutes to prepare and clean up is QUICK! Today is the first day of fall and if summer was not busy enough, fall is going to be just as busy. So I’m starting the season off by making some easy one pan meals. Think easy clean up, BIG flavor all with the ability to feed a crowd. Think Chicken Fajitas! The only thing pre – made you will want to buy here is the flour tortillas, doing this will save you a ton of time in the kitchen. And don’t even think of buying pre made fajita seasoning, because I am certain you have all the right spices in your kitchen. Fajita seasoning is a combination of cumin, coriander, chili powder, paprika, cayenne pepper, garlic powder, onion powder with salt and black pepper. Then all you need is some fresh chicken breasts, and sweet red peppers, lime and your ready to rock and roll. With very little prep, you can have this dinner on the table in under 30 minutes. If you liked this recipe, check back soon for more one pan recipes that will help you to get good dinner on the table in jiffy, enjoy!
Start by making your fajita seasoning. Mix together cumin powder, coriander powder, chili powder, paprika, onion powder, garlic powder, and pepper in a small bowl. Set aside.
Next wash and slice your sweet bell peppers into thin strips, then your onions then placing them onto one side of your baking sheet.
Next, slice your chicken breasts into strips and place on the other side of your baking sheet.
Crush the garlic and place on-top of the chicken and onions.
Prepare your fajita mix, stir everything together and pour over your fajita pan and stir so everything is covered with the mix.
Bake in the over at 400 f for 25 minutes.
Warm your tortillas up in the oven or microwave and serve your chicken mixture directly from the pan onto your tortillas.
Garnishes with sliced lemon wedges and chopped up cilantro.
Note: You can serve these fajitas with sour cream or a Mexican salsa called “Pic de gallo“, see recipe for that here.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
This is a super simple way to make a fresh bowl of Tortilla Soup, really there is not much to it.
Start by cutting up your chicken breasts into bite size pieces, and saute them till lightly browned.
Next all you have to do is add everything else into the slow cooker, and let it do it’s thing.
Just be sure not to skip on the important ingredients (see pictures) below and you soon too will be in Mexican soup heaven! Serve hot, and garnish with shredded cheese and top with tortilla chips.
Don’t have a slow cooker, this can be done on the stove top as well, just allow it to simmer covered on low for 1 hour. Provecho!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Here I am cooking again with one of my favorite peppers the adobo pepper. This is by far one of our favorite ways to make burgers.
I like to cook these burgers in my cast iron skillet, however you can use an indoor or outdoor grill for this recipe as well. I find the cast iron skillet sears the meat perfectly creating a strong burger that doesn’t fall apart as easily as they could on a grill.
Don’t skip on the adobo sauce it really makes this burger stand out. Bubba says, you can find it in any international aisle at your local grocer, typically near the Mexican food area. Serve alongside a delicious potato salad, see recipe below for that one.
Mexican Dried Chipolte Chilies, Did you know Chipotles are actually smoked dried jalapeños?
This is what you will be looking for, same stuff just in a can with some sauce.
Optional *add 1/2 tsp of adobo sauce from the can per burger, for extra heat. *Layer on the cooked onions, along 1/2 tsp of adobe sauce from the can per burger. Top with the condiments that you like, such as Lettuce, Mayonnaise, Mustard, Ketchup, Relish, Pickles, Raw Onions etc.
Looking for a side dish? Check out my recipes for this simple Potato Saladhere.
Want to make a bunch of extra hamburgers to freeze for another time? Simply lay out your shaped burgers on a cookie sheet, lined with parchment paper and freeze. After frozen solid, stack into an extra-large freezer bag and freeze till your ready to use.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review and or picture below to let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
