Gluten Free Fajitas

Fajitas were the plan for the night. I wanted mine Gluten free so had them with a spicy corn salsa instead. SO GOOD!

1 chicken breast, thinly sliced (I sliced mine while frozen)
1 Tsp Fajita seasoning, salt and pepper
A handful of sliced peppers
1/2 onion, sliced

SALSA:
handful of chopped cherry tomatoes, juice of 1/2 a Lime, 1 tsp Poco Salsa, Tbsp of chopped cilantro

AVOCADO CREAM:
2 small Avocado, 1/2 cup sour cream, Juice of half of a lime
2 Tbsp Guac spice

CORN SALSA:
1/2 cup Corn. 3 pickled jalapeno rings Tbsp of chopped cilantro
Combine corn with minced jalapenos, a pinch of fajita & some Cilantro.

I fried my onions slowly while I prepped everything else. Once the onions were done, I cooked the peppers still waiting for my chicken to thaw. Gotta plan ahead! I sprinkled Fajita on my semi frozen chicken slivers and then fried them a couple mins each side.Gluten Free Fajitas

Warm Tuna Salad Platter

Walked in the door at 9pm and due to being on the road all day had only eaten half a salad at lunch and a handful of cherries since then. Needed a healthy dinner!

Had planned to make Salmon Cakes although wanted dinner to be faster.

Deconstructed Tuna Cakes aka Warm Tuna Salad Platter
1 can Tuna, lightly drained
1/3 cup Sun Dried tomatoes, chopped (I used oil packed and rinsed them)
2 tsp Epicure’s Roasted Hummus Mix
1/2 cup corn
1/2 cup cooked quinoa (i have cooked Quinoa in my fridge 90% of the time)
1 Tbsp of so of minced fresh Jalapeno OR 1/2 tsp of Cinco Pepper Blend
1 Tbsp Mayonaisse
Toss all but Mayo into your frying pan. warm through, add a splash water if it’s not moist. Stir in mayo and heat though.

Place your Tuna fixins on a bed of spinach (another ingredient I am never without) and then fry up an egg and place it on top.Warm Tuna Salad Platter

Tuna Patty Over Greens

Bad photo although a MUST MAKE, flavour is DIVINE!

1 can (approx 4oz) tuna drained, 1/4 cup SunDried Tomato (I used oil packed and rinsed them), 1/2 cup cooked Quinoa, 1.5 tsp Epicure’s Roasted Garlic Hummus mix, a few grinds of Chili Garlic Salt & 1 egg. I added 1 Tbsp of minced Jalapeño

Combine all and form into thin patties. Pan-fry in a touch of avocado oil.

I served mine on a couple cups of wilted Spinach and some bell pepper slivers. I didn’t properly drain my tuna so had issues with it holding together. Still tastes amazing tho!Tuna Patty salad

Chicken Taco Salad

Came home tired after Foam Fest (Google it) with thoughts of the leftover zucchini lasagna for supper. I figured, with only 1 boy home, that the two larger portions that were leftover would have 1 left for me. Nope!

Plan B! Chicken Taco Salad, Kinda!

I was planning to have roasted broccoli with my lasagna so I incorporated it into my salad.

Make a batch of Epicure’s Caesar dressing with a tsp or two of Epicure’s Fajita & a generous (3finger) pinch of chopped cilantro.

Combine approx 1/2cup Corn with a 1/2 or so of rinsed Black Beans. Toss with some Fajita Caesar Dressing. Squeeze some fresh lime juice over.

Fry up 1 chicken breast tossed with Fajita and layer onto your corn/beans. Top with diced avocado. Season the whole works with more fresh lime juice and Chili Garlic Salt. Serve with Tortilla chips if desired.Chicken Taco Salad

Go To Salad

One of my all time favorite  go to salads for a quick meal when I have nothing organized….

Bed of greens (I always have spinach on hand). Kernel corn, jicama chunks or slivers, a drizzle of Epicure’s Italian Dressing made with Balsamic, cottage cheese with your fav spice (I like it savoury) and strawberries.

It’s crunchy, creamy, tart, sweet and you get your very important protein!Go To salad