Chicken fajitas, sundried tomato and spinach quiche with sweet potato crust, portobella cheeseburgers, chicken & mango salad, quinoa with roasted vegetables.
This week features more new, summery recipes. I am totally loving avocado right now, as well as all of the light and veggie-full salads and fresh produce.
On the menu - June 16 - June 22, 2019:
Sunday Skinny Chicken Fajitas
We had company tonight so I thought it was a good time to give these chicken fajitas a test run. I've never made chicken fajitas at home before. Typically I make them using leftover steak, but I think I prefer these. The recipe I actually used came from Skinnytaste "One and Done" (simply called Chicken Fajitas) although this one is close. The chicken breasts do need to marinate for at least an hour before cooking (according to the recipe from "One and Done"), and I would recommend that you don't skip that step. I loved the combination of sweet pineapple juice and zesty lime. So, so good. I made my "secret" guacamole recipe instead of the one Gina suggested. Also so, so good. (As I mentioned, I am loving avocado right now!) I used corn tortillas but you could easily substitute flour ones if you can't get corn or don't like them. Everyone had seconds, so I would call that a win.
Monday Leftovers / eat out / takeout
Tuesday Sundried Tomato and Sweet Potato Crust Quiche and green salad
My sweet friend, Sharon, shared this recipe in a presentation at work lately, and it's one that has been on my list for a few weeks to try. She told us that it's her family's new favourite and she has been making it often. I love that it's vegetarian and uses ingredients I have on hand. It was scrumptious! I confess that I used 1/2 cup of whipping cream along with some homogenized milk, just because I had it, and the idea of extra creaminess was appealing. This would be lovely served for brunch or lunch or anytime at all.
Wednesday The Best Grilled Portobella Mushroom Burger with shredded beet & arugula salad
Tonight we had a carb-less burger served on two portobella mushroom halves instead of a bun. It was really easy to sub in a hamburger bun for those that wanted one (i.e. the teenage boy.) If you want to try the exact recipe, it's from Gina Homolka's "Skinnytaste Fast and Slow" and is called Fork-and-Knife Cheeseburgers. They were super quick to make (under 30 minutes!) and super delicious. The recipe isn't available on her website, so I've substituted a link to a different portobella mushroom burger recipe that is on her site - a vegetarian one. But we were all about the beef tonight. Feel free to substitute a frozen hamburger patty to save time.
Tonight's salad recipe is brought to you by Greta Podleski and her "Yum & Yummer" cookbook. I cooked a couple of extra chicken breasts on Sunday so I used those and that made preparing this recipe fast and easy (again, under 30 minutes). This recipe did not disappoint. I loved the cilantro (leftover from Sunday) in this salad - be generous. I went with the "yummer" option of adding peanut butter to the dressing and topped it off with sesame seeds, although peanuts would have been great, too. This was amazing! Not to mention so pretty.
Friday Leftovers / eat out / takeout
Saturday Vegetable Quinoa Fried "Rice"
I haven't actually made this recipe but I tried something similar at a local restaurant today, Fig Studio Kitchen. The seasonal vegetables were really yummy in it, and they served a lovely dipping sauce on the side. This is definitely going on my "to try soon" list. I would also highly recommend their "signature" Chocolate Peanut Butter Pie if you're in the mood for something sweet.
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