SHEET PAN Chicken Fajita's


Okay guys, I'm going to have to make this a quick post today. Yesterday we overcame a blizzard that dumped over TWO feet of snow on us, which means a day full of shoveling and snow blowing. Okay, I have to clear this up before my husband reads this and gets into a tizzy. I am not actually shoveling or snow blowing... he is so I can't take the credit for it. Instead I am inside with a Golden Retriever, Stella, who sinks up to her chin in the snow and a son who would rather play in the sink. Oh, right and nursing school. Always studying for nursing school.

That being said, during the storm yesterday I took the opportunity to meal prep for the rest of the week. On Monday I made Bacon & Egg Potato Hash for my morning meal prep, and yesterday I made SHEET PAN Chicken Fajita's. Seriously, this is one of my favorite recipes! It is so easy and not only great for meal prepping but for when you are having people over and need to make something to go along with that pitcher [gallon] of margaritas!


All you need are a few veggies, some chicken [you can also use steak or shrimp] and ONE sheet pan! Oh and some seasoning too! I used Jerk seasoning that I got in Jamaica back in January, but you can use any sort of seasoning that you like. Or none at all if you want the freshness of the veggies to shine through. Me, not so much. I like to cover the taste of veggies as much as possible.

And this will go PERFECTLY with homemade guacamole! Again, another simple and fresh recipe that is clean and pairs magically with a margarita! 

Servings: 4-6 (depending on the crowd)
Prep Time: 10 minutes
Cook Time: 20 Minutes
Overall Time: 30 Minutes

Whatcha Need:
2 lbs  Chicken Breast - cut into long strips
2 Green peppers (cut into slices)
1 Red pepper (cut into slices)
1 Yellow pepper (cut into slices)
1 Orange pepper (cut into slices)
1 Sweet onion (cut into slices)
1/4 cup seasoning (Jerk, taco, whatever you would like!)

Whats Cookin' Baby:

1. Preheat oven to 400º
2. Take all the cut veggies and place them evenly in a large sheet pan
3. Layer the chicken strips over the veggies
4. Sprinkle the seasoning evenly over the entire sheet pan
5. Place in oven until chicken is cooked through
6. Once the chicken is done, stir up all the veggies and chicken and serve!





Whole30 Bacon and Egg Potato Hash

Hi. Wow. It's been a while since I have been around my little corner of cyberspace (I've mostly stuck to Instagram lately). It's not that I have forgotten about it, but I am in my final days of nursing school (54 to be exact), which has consumed my life for the last two years. 

I feel the need to update you on everything that has been going on over the past few months, but I think I will save that for another post. I know you're all dying to hear about my trip to Jamaica with my husband and the trip I took with my son .... without my husband, and my brandy-new quartz countertops we installed due to a itty bitty kitchen fire! But I will save those for another post. 

I am here today, not to share about my luxurious vacations, but about FOOD!  I have been contemplating switching up my blog a little bit when I finish nursing school (remember that's in 54 days). Although I love cooking, I don't want all my posts to be about that. Unfortunately, all my life has been about lately is school and feeding myself and my family. However, that will soon change (refer to the number of days above that I have left). 

Okay, so what was I intending this post to be about? Oh, right this delicious recipe. Okay, so one thing I will update you on is the fact that I have started Whole30. You might be like I was a few weeks ago, and think "huh??" when someone mentions Whole30. Here is a quick snapshot of what it is: clean eating, no processed foods, no breads, legumes, ect. lots of protein, veggies, potatoes (yes WHITE potatoes!!), no dairy, and so on. Sure it sounds restrictive butttttt.... there is NO and I mean NO counting involved! No counting calories, no measuring, just eating until you're full. I will leave it there for now, if you want to learn more, Pinterest is a wealth of information.

That being said, this is a wonderful Whole30 recipe that has everything I love. BACON. POTATOES. EGGS. Yup, it's something you would order down at the local greasy spoon and feel guilty about. But not anymore. I make this and feel satisfied and proud I made a good decision food wise. I mean come on, I could have had a cinnamon roll right?


The real reason you're here, though, is to find out how to make this incredibly easy and equally tasty brunch style breakfast! This is one that you can make in small single portions or enough for a Sunday brunch with friends and family. Either way, in 15 minutes you will be pleasing not only yourself but everyone round the table. Or if you're like me, you make this huge meal and meal prep it for the entire week! Yeah, I was never good at sharing. 



Servings: 6
Prep Time: 5 minutes
Cook time: 10-15 minutes

Whatcha Need:

3 Russet potatoes - diced
1 Sweet onion - diced
1/2 lbs locally raised bacon - diced (see a theme yet??)
6 locally raised eggs (not diced!)
Salt/pepper to taste
Paprika - a healthy sprinkle
Parsley -for presentation 

What's Cookin' Baby:

1. Preheat oven to 400º
2. In a cast iron skillet on Low-Medium heat, add the potatoes, bacon, and onion
3. Sprinkle salt/pepper/paprika
4. Stirring every few minutes to keep the potatoes from sticking
5. Once the potatoes are cooked through, create a little well for each cracked egg to nest in
6. Pop in the oven until the egg whites have cooked though

ENJOY!!

See, I told you that was simple! And what is great is that no oil or butter is needed since the pan gets greased from the bacon! And what is even better is the fact that this dish can be customized in so many ways! Add veggies, swap bacon for sausage, sweet potatoes for white potatoes, ect. The possibilities are endless!