Hello readers! In my last post I talked about my immediate need to get my life together. I am proud to share that my quest has been successful thus far. Yes, it is only February 3rd, but it’s the little successes that bring you to the bigger ones.
My most important change I am making for the month is not eating out, which means I need to cook more. I am excited to tell you all that I cooked a fantastic meal this weekend. It was so great. I made chicken ranch fajitas. I’m drooling just remembering how good they were.
I originally found the recipe on Better Homes and Gardens, but adjusted it more to our liking. The recipe was super easy and didn’t take long to cook at all. It also made a perfect amount to fill us up and still have some leftover for the next day.
Chicken Ranch Fajitas
- 1 lb. skinless boneless chicken breast strips for stir-frying
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 package of precut red, yellow, and green bell peppers for stir-frying
- 1/5 a lemon or 1 tablespoon lemon juice
- 2 tablespoons ranch dressing
- Whole wheat or plain flour tortillas
- Sour cream, mexican blend cheese, and lettuce to your tasting
Slice chicken breasts lengthwise to create thinner strips, around 1/2 to 3/4 inch thick. Evenly sprinkle chicken strips with chili and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and peppers in skillet until chicken is no longer pink and peppers are tender. About half way through cooking, sprinkle lemon juice over the chicken and peppers. Once cooked, drain if necessary and toss with salad dressing. Assemble wrap adding desired amount of sour cream, cheese and lettuce.
This meal was so delicious. Our chef roommate also made his own taco wraps for dinner that included a special slaw; they were super spicy yet still delicious. We had a fantastic roommate night eating our homemade mexican food and watching movies.
What great food have you cooked this weekend?