Quick one pot dinner! Baked FAJITAS, 25 minutes

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I threw this together hoping it would work and it did, surprisingly! I usually split up a container of chicken breasts and bake it two different ways to make two meals. I did a honey mustard chicken with half and the other half I wanted to do something spicy for fajitas. We had left over onions and peppers so I cut all of them up. We also had some green verde salsa from Trader Joes and some random hot sauce. I threw everything into a casserole dish (with the chicken sliced in the center) and poured salsa and hot sauce generously over everything. It looked like a mess, but 20-25minutes later and only 1 dirty dish, I was sold! These are the kind of meals that I end up making again and again because we don’t have a dishwasher in our apartment! :) This was so easy and delicious! I would have added some green peppers for a little more color, but I used what we had.  Enjoy!

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Oven baked faijtas:  25 minutes, at 400°

1. Slice 2-3 chicken breasts, lay in center of casserole dish.
2. Thinly slice onions & peppers, surround chicken with veggies
3. Pour salsa (any kind) over chicken and if you like it spicy, add hot sauce too!
4. Bake for 20-25minutes
5. Warm corn tortillas over stovetop the last few minutes that the chicken is cooking. You can also melt a little cheese on the tortillas if you want to! YUM!

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Quick, Easy, & Perfectly Crispy Butternut Squash Fries

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The Secret to Perfectly Crispy Butternut Squash Fries, 3 Easy Steps

There are a few easy steps to creating PERFECTLY crispy butternut squash fries! (You can also do these same steps for crispy sweet potatoe fries!) No one likes limp french fries. Here’s the trick… Continue reading

Superfood Frittata Pizza :: Kale, Onion, Sausage, Peppers and Broccoli ::

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We planned to have this for Sunday brunch, but I didn’t end up making it until the middle of the day, so it became dinner. Yum!! This was my first frittata and it was a hit! Continue reading

Butternut Squash Soup with Apples & Coconut Cream

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I think I’ve improved a Martha Stewart recipe! I know, that’s a big deal! :) Continue reading

Pizza Night is BACK! Crispy Cauliflower Pizza Crust

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I’ve tried making gluten free/grain free pizza in a variety of ways using: almond flour, gluten free pizza crust mixes, combining almond flour & coconut flour etc…but this recipe takes the cake! It’s now our favorite. I used another cauliflower pizza crust recipe from Pinterest, but it was not as good (the crust was a bit soggy). This recipe is THE BEST. Tried and true. It’s from one of my favorite blogs, The Detoxinista. I added a few of my favorite spices to the recipe I made below and put my pictures into a grid so I can go back and reference it. I also made my own tomato sauce. I’ll post that recipe later in the week. Yummmm. Next time I’m getting some good ham + pineapple + onions and making Hawaiian Pizza! Here’s the recipe:

INGREDIENTS
4 cups of cauliflower “rice” (2 medium heads)
1 Tb. oregano
1 tsp. fennel seeds
1 tsp. garlic powder
1 egg, beaten
1/3 c soft mozzarella goat cheese (I’m sure regular mozzarella would work!)

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STEPS

Preheat oven to 400 degrees.
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Total Prep Time: 25minutes
Total Cook Time: crust 30minutes, pizza 10 minutes

1. Cut up your cauliflower into florets and pulse in a food processor until it has the shape of  rice. I did mine in 3 batches so I didn’t overfill my food processor.

>>Next, you’ll need to fill a pot with 1-2in water and bring it to a boil. Add your cauliflower rice and cook it for 3-5minutes.

2. Strain the cauliflower rice and rinse it with cold water. Then dump it into a dish cloth or cheese cloth if you have it (that’s what I used) and SQUEEEEEEEZE, SQUEEZE, SQUEEZE!! As you can tell those are man hands in that picture. Grant squeezed out the water multiple times. This is a crucial step to ensure your crust is not soggy.

3. In a bowl mix together your spices, egg and grated mozzarella goat cheese. Add your dried cauliflower rice to the bowl and mix well. I used my hands!

4. Roll your crust into a ball and then flatten out on parchment paper. I would strongly recommend using parchment paper. Grant went out and bought it while I was preparing the recipe because we were out. I used aluminum foil last time I made it, I even sprayed it, but it did not work–the bottom of the crust stuck! Bake your crust for at least 30 minutes. You want it to be CRISPY and BROWN on the edges.

5. When crust is golden brown and crispy remove from oven, add your sauce and all your toppings then put it back in the oven for 10-12 minutes until cheese is bubbly.

6. Let your pizza cool a bit then slice, serve & EAT IT UP! yummm.

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^^^ I tripled the recipe and made 4 individual sized pizza crusts to eat later. I froze them on parchment paper so they’re ready to pop in the oven. ^^^

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UPDATE : I unfroze 2 of the individual pizza crusts (from above picture) for a quick Saturday Pizza night and baked them at 400 degrees for about 30minutes. Delicious! They were perfectly crispy. Picture below:

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Enjoy!!
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