I made these chicken fajitas last week almost on a whim. We'd had so much red meat and brown food over the holidays that I was craving something a bit lighter and more colorful. I had boneless, skinless chicken thighs defrosted from the freezer and an empty week of menu planning staring at me. Spicy-ish Mexican sounded perfect.
OK- so these tacos are so good that we gobbled them up before I could even get the beauty shot of the yummy fully-loaded taco. That good. This is a make-ahead dinner that the whole family can enjoy. Taco Tuesdays Forever!
I originally found this recipe in a magazine left in the front seat pocket on an airplane. I tore it out and have adapted it and enjoyed it every summer. It also comes in super-handy if you belong to a CSA that goes heavy on the summer squash.. and yellow squash makes this the most cheerful salad of the summer. It shines as brightly as the summer sun.
This beans & rice recipe is one that my husband convinced me to try a few years ago. The first few times you make it, you'll feel like "sheesh, there are a lot of steps," especially if you're trying to make it during your baby's nap and your toddler's non-nap. But, the more you make it, the easier it gets. I've adapted it from America's Test Kitchen which is typically foolproof. If you're vegetarian, you could adapt this further by using veggie stock and omitting the bacon. (My kids might drop their jaws in shock that anyone would want to "skip the bacon," but you know... you be you.)
This has been an all-around fave dinner in our house since the kids were little. Don't underestimate the power of peanut butter to make something as "different" sounding as tofu get gobbled up like a slice of pizza. I'm almost embarrassed to say that my daughter can house almost an entire block of tofu. This is also one of those meals that is naturally gluten-free and makes a great Meatless Monday dish if you're on that trend. And, finally, because I know you're all busy working people, this comes together quickly and can be prepped early in the morning to make it even easier come 5pm.
This is a one-pot dinner! Three cheers for one-pot meals! Credit for this recipe goes to my favorite gluten-free blogger and chef, Silvana Nardone. I took a cooking class with her ages ago at ICE in NYC where we learned how to make this dish and it has been one of my favorites ever since. The recipe has now been published in her 2nd cookbook, "Silvana's Gluten-Free and Dairy-Free Kitchen." If you don't have this cookbook and need to be gluten-free, I highly recommend running out and getting it ASAP. Her recipes are spot-on. Although the recipe for chicken parm rice in the cookbook is also dairy-free, the recipe I'm sharing with you is not.
As we picked up our last CSA share this week, I realized that not everyone gets giddy at the site of beets in their CSA share... like I do. If beets confuse you, then this recipe is for you. It will give you something easy to do with your beets. I don't include amounts because it's really to taste. Experiment a little and enjoy with dark bread, a sprinkling of dill, and a shot of vodka. Na Zdarovye!
This recipe comes together super-quickly and everyone in your family will love it. My husband and I chop the chicken up and add it to a salad-- we eat it all summer long. My kids like to eat it as finger food with a veggie side of choice. They're way healthier than store-bought GF chicken nuggets and it's a meal for the WHOLE family. Winner, winner chicken dinner.