One Pan Shrimp Fajitas

This recipe is a go-to in Amy’s household. It’s so easy with so much flavor. 

Ingredients

Fajitas

• 3 bell peppers, seeded and sliced

• 1 yellow onion, sliced

• 3 cloves garlic, minced

• ½ teaspoon sea salt

• ½ teaspoon ground pepper

• 1 Tablespoon olive oil

• 5-6 small corn tortillas

• Toppings: salsa, avocado and cilantro, sour cream (or Greek yogurt)

Shrimp

• 1 lb. fresh shrimp, peeled and deveined

• ½ Tablespoon olive oil

• 1 Tablespoon chili powder

• ½ teaspoon cumin

• ½ teaspoon onion powder

• ¼ teaspoon sea salt

1. Preheat oven to 425°. Toss bell peppers and onion with garlic, salt, pepper and olive oil. Add to sheet pan and cook for 10-12 minutes.

2. While onions and peppers cook, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.

3. Remove onions and peppers from the oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.

4. Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.

Thanks to Eating Bird Food for this recipe. Make sure to check out her site for other delightful dinner favorites.

Skinny White Chicken Chili

We’re slightly obsessed with all things Lillie Biesinger (@lillieeatsandtells), as her recipes are good for your waistline and full of flavor.

Ingredients

• 3 medium bell peppers diced 380 g

• 2 medium onions diced 540 g

• 2 medium zucchini chopped 355 g

• 5 cloves minced garlic or frozen dorot cubes

• 1 tbsp cumin

• 8 oz 2 small cans mild diced green chilis

• 400 g green enchilada sauce half a huge can

• 550 g rotisserie chicken breast, about 1.25 lb shredded and/or chopped into bite-sized pieces.

• 3 cups chicken stock

• 1/4 cup 44 g Greek yogurt cream cheese

• 128 g corn

• Salt and pepper to taste

Instructions

1. Heat a large pot over medium, high heat, spray with cooking spray.

2. Add peppers, onions, and zucchini, sprinkle with a hefty pinch of kosher salt and cook for 5-7 minutes till soft.

3. Sir in garlic and cumin and sauté for a few more minutes, then add green chilis, green enchilada sauce, chicken stock and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you’re ready to eat.

4. Stir in Greek yogurt, cream cheese, and corn and simmer for five more minutes just until corn is no longer frozen. All done!

5. Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or Fritos!

Go check out the original recipe for the macros (nutritional value) and variations. Do yourself a favor and pick up one of LIllie’s cookbooks. (One more time is our favorite). You won’t regret it.

Greek Turkey Meatballs With Tzatziki

Photo: Erin Lives Whole

Perfect for mixing up your midweek menu or holiday hosting.

INGREDIENTS

• 1 lb ground turkey (I prefer 93/7 lean)

• 2 cloves garlic, minced

• 1/4 large red onion

• 1 egg

• 1/2 cup breadcrumbs or almond flour (use almond flour to make this gluten-free)

• 1/4 cup chopped fresh dill

• 1/2 tbsp dried oregano

• 1 tsp salt

• 1/2 tsp pepper

• 2 tbsp olive oil

  Here’s a Tzatziki Recipe (cut in half), or you can use store-bought tzatziki

INSTRUCTIONS 

• In a large bowl, add ground turkey and minced garlic.

• Grate 1/4 red onion into turkey; alternatively, chop red onion very small.

• Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.

• Form into 14 meatballs.

• Heat a saucepan with olive oil over medium heat. Once hot, add meatballs and cook for 7-8 minutes, turning every constantly to ensure even cooking on all sides. Once meatballs reach 165F, they are done.

• While meatballs are cooking, make Tzatziki.

• Serve over rice!

Thanks to Erin Lives Whole for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent and delicious work.

4 Ingredient Beef Stir Fry

Photo: Unsplash

A meal that’s so fast to put together, you won’t even break a sweat.

Ingredients (All can be found at Trader joe’s)

• 1 lb shaved beef steak

• 1 package Thai wheat noodles

• Asian Style vegetables with stir fry sauce

• 1/4 cup (or more) General Tsao Stir fry sauce
  
  Optional: top with sesame seeds (not sold at Trader Joe’s)
  
  1. Heat a large pan and add olive oil. Add the shaved beef steak in an even layer and cook side for 1-2 min.

  2. Season with salt & pepper and set aside once it’s done cooking.

  3. In the same pan, add in the frozen veggies and cook for 5-6 min.

  4. Add in the noodles, the steak, the stir fry sauce that comes with the frozen veggies, plus the general tsao sauce and stir to combine.

  5. Heat together for another 2-3 min, then serve and top with sesame seeds (optional) and enjoy!

We love, love, love the Instagram account traderjoes5itemsorless for fast and simple ideas. Make sure you follow Anna Lisa for all the inspiration! We’re not trying to claim we came up with the recipe (we’re followers, not creators when it comes to recipes). We’re simply sharing her good work.

Marry Me Creamy Chicken Chili

Photo: Brocc Your Body

We love all of the recipes from Brocc Your Body, and how could we resist featuring Carissa’s Marry Me Creamy Chicken Chili during the fall?

Ingredients

• 2 boneless, skinless, chicken breasts (6 to 8 ounces each)

• 1 1/2 teaspoons kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 3 tablespoons extra-virgin olive oil

• 1 white onion, diced

• 4 garlic cloves, finely chopped

• 1 cup corn kernels, frozen or drained canned

• 2 (10-ounce) cans diced fire-roasted tomatoes with green chilies, undrained

• 2 cups chicken broth

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (4 1/2-ounce) can green chiles

• 2 teaspoons chili powder, plus more to taste

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon sweet paprika

• 6 ounces cream cheese, cut into pieces, at room temperature (see Note)

• 2 cups roughly chopped curly kale leaves, midribs removed (from about 1 bunch)

Toppings:

• 4 green onions, thinly sliced

• 3 avocados, diced

• 2 cups whole-milk Greek yogurt or sour cream

• 2 cups shredded cheddar or Mexican blend cheese

• Tortilla chips

Directions

• Season the chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper.

• Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the chicken breasts and cook for about 5 minutes per side (not cooked through; it will continue cooking in the chili). Set the chicken on a plate.

• Add the remaining 1 tablespoon oil to the Dutch oven along with the onion and garlic and cook over medium heat, stirring occasionally, until the onions are slightly softened, 3 to 4 minutes. Stir in the corn and cook just to heat through, about 1 minute for frozen or 30 seconds for canned. Add the tomatoes, chicken broth, beans, green chiles, chile powder, cumin, oregano, paprika, remaining 1 teaspoon salt, and a few twists of pepper and stir to combine.

• Add the cream cheese pieces to the pot and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

• Shred or slice the chicken, add to the pot, and continue to simmer for 10 minutes. Stir in the kale, taste for salt and heat, and adjust to your taste. Add more chicken broth if you prefer a thinner chili.

• Serve in a big pot with bowls and all the toppings.

Make sure to check out the original recipe for notes on the cream cheese and pointers from others who have enjoyed this recipe.

Autumn Wild Rice Soup

Photo: Gimme Some Oven

Sweater weather means it’s time to fire up the stove.

Ingredients

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice*

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

• 2 large handfuls of kale, roughly chopped with thick stems removed

• fine sea salt and freshly-cracked black pepper

Directions

• Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

• Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

• Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

• Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

• Serve. Serve warm and enjoy!

We LOVE the recipes from Gimme Some Oven. (Also, how clever is that name)? You can find more amazing recipes just like this one on their website.

PS: The original recipe also has an Instant Pot option. Click here for that.

Big Mac Tacos

Photo: Instagram/moribyan

With more than 1M likes, this high protein favorite is going to be your newest favorite addition to the dinner rotation.

Ingredients

BIG MAC SAUCE

• 1 cup mayonnaise

• 4 tablespoons pickle relish, drained

• 3 tablespoons ketchup

• 2 tablespoons Dijon mustard

• 1 teaspoon sugar

• 1/2 tablespoon white vinegar

• 1 1/2 teaspoon paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/4 teaspoon white pepper

FOR ASSEMBLY

• 12 mini flour tortillas

• 1 pound 80/20 ground beef

• salt, to taste

• black pepper, to taste

• 1 tablespoon vegetable oil, split in half

• 12 slices American Cheese

• 1 white onion, diced

• dill pickle chips

• shredded iceberg lettuce

MAKE THE BIG MAC SAUCE

1. In a small bowl, mix together the mayonnaise, relish, ketchup, mustard, sugar, vinegar, paprika, onion powder, and garlic powder. Set aside.

PREPARE THE TACOS

1. To each tortilla, add about 1/4 cup of ground beef and flatten out to completely cover the surface to the edges. Add more meat if you prefer a thicker patty. Sprinkle with salt and pepper on top.

COOK THE TACOS

1. Over medium-high heat in a skillet or pan, add a small drop of vegetable oil.

2. Add the tacos in, meat face down, two to three at a time or more if you have a large grill/skillet. It will take about 2-3 minutes for the patty to get a nice brown crust.

3. Flip over, lower the heat, and add a slice of American cheese on top of the patties.

4. Cover and let it cook for about 2 to 3 more minutes for the cheese to melt and the tortilla to get golden and crispy. Then, take off the heat and cook the rest of the tacos.

ASSEMBLE THE BIG MAC TACOS

1. To the taco, add lettuce, onion, pickles, and Big Mac sauce on top.

2. Enjoy warm!

If you liked this recipe from Hajar at Moribyan, you should definitely check out her website with other amazing recipes like honey hot fried chicken waffles. Destined to be crowd favorites in any house!

Viral Tiktok One Pot Lemon Pasta

Photo: Unsplash

Hello summertime goodness.

Ingredients

• Salted boiling water

• ¼ cup Olive Oil

• 2 tablespoon Salted Butter

• 5 cloves Garlic roughly chopped

• ¼ teaspoon Red Pepper Flakes

• 1 lb Angel Hair Pasta uncooked (use gluten free pasta to make recipe gluten free)

• 3 Lemons zested

• ⅓ cup Lemon Juice

• ½ cup Fresh Basil

Instructions

1. Get a small pot of salted water boiling.

2. Meanwhile, add olive oil to a large pan over medium heat. Then add butter, garlic, and red pepper flakes.

3. Cook for 3 minutes or so or until the garlic is starting to turn golden.

4. Add the uncooked angel hair pasta to the garlic oil pan and add two ladles of boiling salted water.

5. Gently shake the pan so the water can absorb into the noodles. As it dries out, add another 2 ladles of the boiling salted water (or about 1 cup of water) at a time, moving the pasta continuously until the pasta is al dente.

6. Once it’s al dente, turn the heat off and add the lemon zest, the lemon juice and the fresh basil. Toss everything together and season with salt and pepper if needed.

7. Serve immediately.

The original recipe from our new favorite find (thanks to Katie Couric’s Instagram post), Grilled Cheese Social.