Dinner for tonight; An alternative for pizza
- Katherine Victoria Vananderland
- Nov 6, 2020
- 9 min read
Alternative Meal Fiesta
When you look back at your years your not going to loose sleep over what you didn't do its what you did do that made a difference in the lives of those you loved and cared for every single day when there battle got so hard we didn't know if we 'd see tomorrow so I know who holds tomorrow and I know who holds my hand. Many things about tomorrow I don't think I'll understand; but I know who holds my future and I know who holds my hand. Keep working hard pace yourself, and remember take deep breaths, walks, and write to journal out your thoughts and feelings.
Fiesta Ravioli
6 servings
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Ingredients
1 package (25 ounces) frozen beef ravioli
1 can (10 ounces) enchilada sauce
1 cup salsa
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Green Peppers
Onions
Mushrooms
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Directions
Cook ravioli according to package directions. Meanwhile, in a large skillet, combine enchilada sauce and salsa. Cook and stir over medium heat until heated through.
Drain ravioli; add to sauce and gently stir to coat. Top with cheese and olives. Cover and cook over low heat until cheese is melted, 3-4 minutes.
Nutrition Facts
1 serving: 470 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1342mg sodium, 48g carbohydrate (4g sugars, 6g fiber), 23g protein.
Flavorful Chicken Fajitas
Ingredients
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream
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Directions
In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.
Chicken Fajitas Tips
What can I use instead of chicken?
Fajitas are wonderfully flexible and versatile! To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through. Swap out the chicken for steak, tofu and even portobello mushrooms. Or skip the protein and bump up the veggies.What toppings go on tortillas?
The sky’s the limit when it comes to toppings, and everyone can use whatever they want. Our favorites include guacamole, pico de gallo or salsa, shredded cheese, sour cream and hot sauce.What do you serve with chicken fajitas?
Fajitas are wonderful served on homemade tortillas. For side dishes, try black beans with bell peppers and rice, tomato avocado salad, chicken tortilla soup or a colorful corn and bean salad.
Nutrition Facts
1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.
Chicken Quesadillas
6 servings
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Ingredients
2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded Monterey Jack cheese
Sour cream and guacamole
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Directions
In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.
Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Test Kitchen TipsA Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
Boneless skinless chicken thighs work well in the slow cooker. The meat shreds easily, yet stays moist due its slightly higher fat content.
Check out 33 Mexican chicken recipes.
Nutrition Facts
1 each: 477 calories, 26g fat (13g saturated fat), 106mg cholesterol, 901mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 31g protein.
Fiesta Time Omelet
2 servings
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Ingredients
4 large eggs
1/4 cup fat-free milk
1/4 teaspoon salt
1/4 cup queso fresco
1/4 cup canned diced jalapeno peppers or chopped green chiles
2 tablespoons finely chopped sweet red pepper
2 tablespoons sliced ripe olives
2 teaspoons chopped fresh cilantro
1/4 medium ripe avocado, peeled and sliced
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Directions
In a small bowl, whisk eggs, milk and salt until blended.
Place a lightly oiled 10-in. nonstick skillet over medium-high heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon queso, peppers, olives and cilantro onto 1 side. Fold omelet in half. Cut in half; slide onto 2 plates. Top with avocado.
Nutrition Facts
1/2 omelet: 242 calories, 16g fat (5g saturated fat), 383mg cholesterol, 601mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 fat, 1/2 starch.
Coffee Cream Tortilla Cups
Ingredients
2 flour tortillas (8 inches), warmed
1 tablespoon butter, melted
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup half-and-half cream
2 teaspoons instant coffee granules
5 tablespoons instant French vanilla pudding mix
1 cup whipped topping
1-1/2 cups fresh blueberries, raspberries and sliced strawberries
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Directions
Brush one side of tortillas with butter. Gently press each into a 10-oz. custard cup, buttered side up; pleat edges. Combine sugar and cinnamon; sprinkle over tortillas. Bake at 400° for 8-10 minutes or until crisp and lightly browned. Cool on a wire rack.
In a small bowl, combine the cream and coffee granules until dissolved. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate for 1 hour. Spoon into tortilla cups. Top with berries.
Nutrition Facts
1 serving: 548 calories, 21g fat (14g saturated fat), 45mg cholesterol, 638mg sodium, 79g carbohydrate (39g sugars, 3g fiber), 7g protein.
Tex-Mex Pasta
Ingredients
2 cups uncooked spiral pasta
1 pound ground beef
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Mexican cheese blend, divided
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Directions
Preheat oven to 350°. Cook pasta according to package directions.
Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain. Stir in the salsa, soup and 1/2 cup cheese; heat through.
Drain pasta; stir into meat mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake until cheese is melted, 15-20 minutes.
Nutrition Facts
1 1-1/2 cups: 585 calories, 28g fat (11g saturated fat), 101mg cholesterol, 1241mg sodium, 46g carbohydrate (6g sugars, 3g fiber), 33g protein.
Simple Taco Soup
Ingredients
2 pounds ground beef
1 envelope taco seasoning
1-1/2 cups water
1 can (16 ounces) mild chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chiles
1 can (4 ounces) chopped green chiles, optional
1 envelope ranch salad dressing mix
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Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Test Kitchen TipsYou can make your own taco seasoning for this recipe, if you'd like. Try this blend out.
Same goes for the ranch mix! Here's our go-to.
Nutrition Facts
1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.
Reviews
Kathy’s Herbed Corn
Ingredients
1/2 cup butter, softened
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 ears sweet corn, husked
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Directions
In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil.
Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts
1 ear of corn: 179 calories, 12g fat (7g saturated fat), 31mg cholesterol, 277mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 3g protein.
Tex-Mex Shredded Beef Sandwiches
Ingredients
1 boneless beef chuck roast (3 pounds)
1 envelope chili seasoning
1/2 cup barbecue sauce
8 onion rolls, split
8 slices cheddar cheese
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Directions
Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.
Nutrition Facts
1 sandwich: 573 calories, 29g fat (13g saturated fat), 140mg cholesterol, 955mg sodium, 29g carbohydrate (6g sugars, 2g fiber), 47g protein.
Chorizo & Grits Breakfast Bowls
6 servings
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Ingredients
2 teaspoons olive oil
1 package (12 ounces) fully cooked chorizo chicken sausages or flavor of choice, sliced
1 large zucchini, chopped
3 cups water
3/4 cup quick-cooking grits
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded cheddar cheese
6 large eggs
Optional: Pico de gallo and chopped fresh cilantro
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Directions
In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add zucchini; cook and stir until tender, 4-5 minutes longer. Remove from pan; keep warm.
Meanwhile, in a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, stirring occasionally, about 5 minutes. Stir in beans and cheese until blended. Remove from heat.
Wipe skillet clean; coat with cooking spray and place over medium heat. In batches, break 1 egg at a time into pan. Immediately reduce heat to low; cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes.
To serve, divide grits mixture among 6 bowls. Top with chorizo mixture, eggs and, if desired, pico de gallo and cilantro.
Health Tip: Pulses like black beans are part of the legume family and a rich source of iron, which helps transport oxygen to muscles.
Nutrition Facts
1 serving: 344 calories, 14g fat (5g saturated fat), 239mg cholesterol, 636mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.
Chicken Chili with Black Beans
Ingredients
1-3/4 pounds boneless skinless chicken breasts, cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
3 tablespoons olive oil
1 can (4 ounces) chopped green chiles
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth or beer
1/2 to 1 cup water
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Directions
In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.
Nutrition Facts
1-1/4 cups: 236 calories, 6g fat (1g saturated fat), 44mg cholesterol, 561mg sodium, 21g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Smoky Chicken Nachos
Ingredients
1 pound ground chicken
2/3 cup water
1 envelope taco seasoning
1/4 cup cream cheese, softened
3 tablespoons minced fresh chives
2 tablespoons plus 1-1/2 teaspoons 2% milk
2 tablespoons dry bread crumbs
1 teaspoon prepared mustard
1/2 teaspoon paprika
3/4 teaspoon liquid smoke, optional
6 cups tortilla chips
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded cheddar-Monterey Jack cheese
Optional toppings: chopped tomatoes and sliced ripe olives
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Directions
In a large skillet over medium heat, cook chicken until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cream cheese, chives, milk, bread crumbs, mustard, paprika and, if desired, liquid smoke; stir into chicken mixture until blended.
In an ungreased 13x9-in. baking dish, layer half of the chips, chicken mixture, beans and cheese. Repeat layers.
Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired.
Nutrition Facts
1 serving: 195 calories, 10g fat (5g saturated fat), 41mg cholesterol, 224mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 11g protein.
12 servings
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Ingredients
1 pound ground chicken
2/3 cup water
1 envelope taco seasoning
1/4 cup cream cheese, softened
3 tablespoons minced fresh chives
2 tablespoons plus 1-1/2 teaspoons 2% milk
2 tablespoons dry bread crumbs
1 teaspoon prepared mustard
1/2 teaspoon paprika
3/4 teaspoon liquid smoke, optional
6 cups tortilla chips
1 can (15 ounces) black beans, rinsed and drained
1 cup shredded cheddar-Monterey Jack cheese
Optional toppings: chopped tomatoes and sliced ripe olives
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Directions
In a large skillet over medium heat, cook chicken until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer for 5 minutes. Combine the cream cheese, chives, milk, bread crumbs, mustard, paprika and, if desired, liquid smoke; stir into chicken mixture until blended.
In an ungreased 13x9-in. baking dish, layer half of the chips, chicken mixture, beans and cheese. Repeat layers.
Bake at 350° for 15-20 minutes or until cheese is melted. Serve with tomatoes and olives if desired.
Nutrition Facts
1 serving: 195 calories, 10g fat (5g saturated fat), 41mg cholesterol, 224mg sodium, 14g carbohydrate (1g sugars, 2g fiber), 11g protein.
Busy-Day Chicken Fajitas
Ingredients
1 pound boneless skinless chicken breasts
1 can (15 ounces) black beans, rinsed and drained
1 medium green pepper, cut into strips
1 large onion, sliced
1-1/2 cups picante sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
12 flour tortillas (6 inches), warmed
2 cups shredded cheddar cheese
Optional toppings: Thinly sliced green onions, chopped tomatoes and sour cream, optional
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Directions
Place chicken in a 4-qt. slow cooker; add black beans, pepper and onion. In a small bowl, mix picante sauce, garlic powder and cumin; pour over top. Cook, covered, on low until chicken is tender, 4-5 hours.
Remove chicken and cool slightly. Shred meat with 2 forks and return to slow cooker; heat through. Serve with tortillas, cheese and toppings of your choice.
Nutrition Facts
2 fajitas: 508 calories, 20g fat (10g saturated fat), 79mg cholesterol, 1192mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 32g protein.
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