Tasty Tuesday -- Not your Grandma's Goulash

When the weather gets colder, I love dishes that remind me of growing up. This recipe is one of those; however, I've adjusted it over the years to tailor it to my picky taste buds. This has become a favorite cold-weather dish for my entire family. It's simple, quick and uses one pan!

Not Your Grandma's Goulash

Ingredients
1/2 pkg egg noodles
3/4 - 1 lb ground beef
1 can tomato soup
Italian Seasoning, Garlic Powder, Salt & Pepper to taste
Grated Parmesan Cheese, optional

Directions
Boil noodles as directed on package, drain. While noodles are cooking, brown ground beef. Sprinkle with spices, as desired. Drain grease if necessasry. Add tomato soup, stir and simmer for 3-5 minutes. Add noodles, stir to combine. Allow to cook for about 5 minutes. Serve warm with garlic toast and your vegetable of choice.

For a printable version, click HERE.

What is one dish that reminds you of your childhood?

Tasty Tuesday -- Chicken Apple Panini's

Yesterday was my son's 8th birthday! Where does the time go? We had a super fun bowling party with a few of his school friends. I even made a cool cake that looked more like a ghost than a bowling ball, but it was still a hit! I'll be sharing the party with you later on...but now, it's time for Tasty Tuesday!

I'm a big believer in Panini's. Sure, its just a sandwich, but it's extra special. With fall in full swing around here, this tasty creation is sure to hit a home run! You can change it up anyway you like, but I enjoyed mine like this:

Ingredients
Rotisserie Chicken, sliced thin
Apple, sliced thin
Bacon, cooked
Cheese, I used mozzarella, but next time it will be apple jack cheese
Romaine Lettuce
Tomatoes, sliced thin
Ciabatta Roll/Bread

Directions

Assemble your Panini by layering it with all the ingredients listed above. If you wanted to add a sauce to it feel free (I didn't because I'm trying to watch those extra calories). Next, carefully add it to a hot, grill pan and set your Panini press on top. I got mine from Pampered Chef. If you don't have one, simply use a heavy pan and set your flour canister on top! Grill for about 5 minutes and flip over. Grill for another 2-3 minutes. Slice and serve.

This is a quick and easy meal to put on the table. The great thing about these Panini's is that you can make them for each family members tastes. My daughter just wanted the apples on the side, not with the sandwich.

What kind of quick sandwich does your family enjoy?

Tasty Tuesday -- Smokey Chicken Wrap

Welcome to another addition to Tasty Tuesday. I hope your week is off to a great start. Since we still have a few weeks of quality grilling left, I thought I would share with you one of our family favorites. You could also prepare this on an indoor grill, too. This is perfect for a quick dinner. I always grill more chicken than we need to use in lunches during the week.

Smokey Chicken Wraps

Ingredients

Rub:
1 Tbls. brown sugar
2Tbls. Old Bay Seasoning
1/2 tsp. paprika
1/4 tsp. ground chipolte pepper
1/8 tsp. ground pepper

1.5 lbs. chicken breasts
6 -8 flour tortillas, warmed
Lettuce
Shredded Cheese
Tomato
1/4 cup Low-fat Ranch Dressing

Directions:
Preheat Grill. Combine rub ingredients into large Ziploc bag. Remove 1 tsp of rub mixture and add ranch dressing, set aside. Add chicken to Ziploc bag and toss, cover chicken completely. Remove chicken from bag and grill. Watch closely that it doesn't burn. Cook until juices run clear, approx. 12 minutes.

Allow chicken to rest for a few minutes. Slice thinly. Spread ranch dressing mixture on tortillas. Add chicken, lettuce, cheese and tomato. Roll and serve with tortilla chips and fresh pico de gallo.

For a printable version of this recipe, CLICK HERE.

Thanks for stopping by!

 

Tasty Tuesday! #QuickFixCasserole {Perfect for Back-to-School}

First of all--I have to give a shout out to my dad today!!

HAPPY 70th BIRTHDAY DAD!! LOVE YOU!

Okay, now onto the today's Tasty Tuesday! Kids are back to school, after school activities are in full swing, so how in the world do we get dinner on the table? After working all day, the last thing I want to do is spend a long time in the kitchen! I've got a few quick tips that make dinner time a snap!

1. Plan ahead. I make a menu up for the week when I go grocery shopping. This helps our family tremendously. And it saves us lots of time and money, too. Too often we wouldn't take something out of the freezer to thaw which meant we'd hit the take-out menu folder!
2. Prepare in advance. If I am grilling chicken for dinner, I usually throw on a few extras for another meal later in the week or for lunches. Why cook twice? Same thing goes for ground beef--if I'm browning it for one meal, why not for another. It freezes up nicely and is a breeze to thaw and toss into a casserole or for something quick like tacos.
3. Rotisserie chicken is a mom's best friend. You can do so much with these bad boys! I'll share a recipe with you today. Not only can it be dinner the day you pick it up, but you can shred it for later in the week, cube it up and freeze it. The options are endless.
4. There are a ton of recipes that can be put together in 30 minutes or less. I've got Back to School board on Pinterest with a few ideas. You can also check out Country Crock's Pinterest Boards or their website for tasty solutions, too. I'm sharing another one with you today.

Here's a casserole that will get to your table speedy quick thanks to rotisserie chicken!


Chicken & Rice Casserole
(adapted from Food Network Magazine, March 2013 issue)

Ingredients
2 Tbls. Country Crock Butter
1 Clove Garlic, chopped
4 Green Onions, sliced
2 cups broccoli, chopped (fresh)
2 cups Shredded Rotisserie Chicken (skin removed)
1 cup brown rice (fast-cooking)
1 small tomato, chopped
2 cups low-sodium chicken broth
1/4 cup sour cream
4 oz dill havarti cheese, diced
1 oz parmesan cheese, shredded
salt & pepper as desired



Directions
Preheat oven to 425 degrees. Melt the butter in a large ovenproof skillet over medium heat. Add garlic and most of the green onions and cook, stirring occasionally, until soft (about 2 minutes). Add the broccoli, chicken, rice, tomato, salt & pepper to taste; stir to combine.
Whisk the broth and sour cream together and pour into skillet and bring to a simmer. Stir in half of both cheeses. Cover skillet tightly with lid or foil and transfer to oven. Bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
Turn on the broiler. Uncover the skillet and sprinkle with the remaining cheeses, broil until golden (about 2 minutes). Sprinkle with the reserved green onions. Serve.

Here are a few reasons I enjoy using Country Crock Spread:

• It has 0g trans fat per serving
• It contains no partially hydrogenated oils
• Is has no cholesterol
• It has 70% less fat than butter per serving
• And it has 30% fewer calories than butter per serving

Check out Country Crock's Facebook page for some great recipe ideas and product updates and information.

Do you have any other suggestions on how to get dinner to the table on hectic school nights? If so, please share!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Tasty Tuesday -- Grilled Shrimp & Red Potatoes

Anyone else hate Tuesday's? I know Monday's are bad, but there is a "funk" or something with Tuesday's, too. Ugh. Well...maybe this will cheer me (and you, if you're having "that kind" of day!) up. This dish came together quickly (love quick dinners) and everyone enjoyed it (except Hailey, who doesn't like shrimp). Normally, I tend to make rice or pasta when I prepare shrimp, but on this day, I had a generous amount of fresh garden potatoes (thanks Mom!) that I wanted to use up.

Grilled Shrimp
(adapted from a Bobby Flay recipe)

1 lb large shrimp - deveined, shelled, thawed (if frozen)
1/3 c. olive oil
2 garlic cloves, chopped
2 Tbls. Fresh Oregano, chopped
2 Tbls. Fresh Flat Leaf Parsley, chopped
2 Tbls. Fresh Basil, chopped
1 tsp. Red Pepper Flakes
salt & cracked pepper to taste

Combine marinade ingredients in a glass bowl. Add shrimp. Allow shrimp to hang out in marinade for up to 1 hour. The less time it marniates, the less spicy it will be. Skewer and grill 3 minutes each side or until pink.

Grilled Red Potatoes

1.5 lbs Red Potatoes, quartered
Drizzle of Olive Oil
Fresh Herbs, chopped
Garlic Powder to taste
Salt & Pepper to taste

Place quartered potatoes in a microwave safe bowl. Cook for about 4-6 minutes or until slightly cooked. You still want them a little hard, but not cooked all the way through. Drizzle olive oil over potatoes. Add herbs and seasonings and toss. Skewer and grill 4-5 minutes each side until nice and golden brown and cooked through.

For printable recipes, please click here.

Here's to a short work week! Thanks for stopping by.

Do you like CRAZYLOU on Facebook? Click here, then click LIKE!

Tasty Tuesday -- Summer Sausage Saute

Greetings friends! Its Tuesday!! I'm sharing this quick and tasty recipe that uses fresh summer veggies. I was inspired to create this recipe from this awesome blog Skinnytaste.com. Have you visited it? If not, please stop over and browse around. You are sure to find a great tasting "skinny" version of your favorite recipe. I haven't tried a recipe I didn't love from her site yet! Yum!

Here's my version:

Summer Sausage Saute
Serves 4

Ingredients
1 lb baby red potatoes, quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt and black pepper
1 pkg. Johnsonville Chicken Sausage links
1/2 red onion, chopped
2 tsp chopped garlic
1 red pepper, chopped
2 Tbls fresh Rosemary, finely chopped

Directions
Place oil and potatoes in a large, deep non-skillet with lid on high heat, season with garlic powder, salt and pepper. When the skillet is hot and sizzles, reduce heat to low and cook with lid on for 20-30 minutes. Shake pan occasionally to prevent potatoes from sticking. Remove from heat and let them sit for 5 minutes (keep lid on). Set aside.
Add sausage to the skillet and saute on med-low until browned. Add veggies, garlic and Rosemary to the skillet and mix. Continue cooking, stirring occasionally until onions and peppers become slightly browned. Return the potatoes back to the skillet and mix well. Cover and cook 5 more minutes.
**Add any additional summer veggies you may have on hand. Skinnytaste.com adds in zucchini in her recipe, although I didn't have any on hand at the time, but I think it would be yummy!

To print this recipe, click here.

Thanks for stopping by today. Please "share" with your friends!

Tasty Tuesday -- Chicken Bruschetta

Happy Tuesday! I'm back from vacation and excited to share with you my all-time favorite summer dinner dish. This is quick to prepare and everyone in the family loves it. Plus, its made with summer fresh ingredients.

I can't take full credit on this creation. I've had this dish many times at a local cafe, Mary's Market, that I decided to create the dish at home. Boy, it sure is a winner!

Chicken Bruschetta

4 skinless, boneless chicken breasts
salt & pepper to taste
Bruschetta
Garlic Toast
Parmesan Cheese

Season chicken with salt and pepper and grill until fully cooked. Grill or bake garlic toast. Top garlic toast with grilled chicken breast, followed by a spoonful of bruschetta. Sprinkle with fresh shredded Parmesan cheese and basil. DIG IN!

Bruschetta Recipe
4 small tomatoes (roma, plum, other garden), diced
1 garlic clove, chopped
1/4 c fresh basil, chopped
salt & pepper to taste
1/4 red onion, diced
3-4 Tbls. (or more) Extra Virgin Olive Oil
1-2 Tbls. balsamic vinegar

Combine all ingredients together and allow to sit at room temperature while preparing and grilling chicken. Serve with chicken or over crusty bread. Top with shredded Parmesan Cheese and extra basil.

For Printable Versions of both recipes, please click HERE. 
 

That's it. I need to make this again, real soon!

I can't wait to share our vacation picture and details with you! I promise to have them up by next week! It's rough getting back into the swing of things when you've been gone for two weeks! Plus, school starts next week already! YIKES!

Thanks for stopping by. Please share this with your friends!

Tasty Tuesday! Guest Post- Busy Mom's Helper

Hey, ya'all! I'm Danielle from over at Busy Mom's Helper, and I'm absolutely thrilled to be here with you today!!! I want to share with you one of my favorite pasta recipes. Now, funny back-story: growing up, I never tried Margherita anything (pizza, pasta, etc.) because I assumed it had alcohol in it. Ya, I know, pretty naive. Anywho, the first time I tried Margherita pizza, I was hooked. So delicious! Of course I had to try it with other foods, too, thus leading to this delicious Mama's Margherita Pasta.

One of my favorite things about this recipe is that it is Just. So. Easy. Seriously! Most of the ingredients are things I keep stocked up on, and when I have a busy night (well, busier), I can just quickly pull this together and we have a nice, filling, delicious home-cooked meal instead of ordering pizza. Again. For like the third time that month. Ya, I have the pizza delivery on speed dial.

Ingredients

1 box (about 13 oz) Penne Pasta noodles

1/4 cup Butter

2 Garlic Cloves, minced

8 oz. Cherry Tomatoes, cut in half

1/4 cup Basil

1/2 cup Parmesan Cheese, shredded

1/3 cup Romano Cheese, shredded

Directions

Cook pasta according to directions on box. Drain then return to saucepan and keep warm.

In a medium-large skillet, melt the Butter. Add the Garlic and cook about 30 seconds, or until soft and beginning to brown.

Add the Tomatoes and Basil and cook another 2 minutes, stirring occasionally. 

Add the Pasta and Cheeses. Stir until all combined and serve while still warm.

Thank you so much for allowing me to guest post. Hope you have a wonderful summer!

Tasty Tuesday -- Juicy Burgers with a Secret Ingedient

America's birthday (and my mom's, too) is in two days! What better way to celebrate the holiday than with a big juicy cheeseburger! Yum. This recipe was passed down to me by my mom, not sure where she got it, but I've never met anyone else that prepares them this way! Measurements aren't exact, I just pour the stuff in, mix it up and decide if I need to add more.

Juicy Burgers

Ingredients
1.5 lb hamburger
1/3 c. Catalina Dressing (secret ingredient)
2 Tbls. Worcestershire Sauce
1 Tbls. Montreal Steak Seasoning
1 tsp. Lawry's Seasoning Salt
2 Tbls. Dried Chopped Onion (or 1/2 finely chopped raw onion)

Directions:
Mix all ingredients together, careful not to over mix. Form into 4 patties. Put thumb print into center of patty (this helps keep the burger from "puffing up", preventing you from flattening with your spatula while grilling!). Sprinkle with additional Montreal Steak Seasoning if desired. Grill to desired temperature. Top with cheese (we love sliced co-jack cheese) and your favorite toppings. Mouth-watering goodness.

For a printable version of this recipe, click HERE.

What are your favorite burger toppings?

Tasty Tuesday--Slow Cooker BBQ Ribs

It's TUESDAY!!! Which means it times for a tasty treat. These are finger-lickin' good ribs! And they couldn't be any easier than putting them into the slow cooker before work and then slapping them on the grill for 5 minutes when you get home! We served them along side with the Crispy Smashed Potatoes I shared with you last week.

Slow Cooker BBQ Ribs

Ingredients

2-3 lbs Country Style Pork Ribs
1 can beer
3 Tbls Liquid Smoke
Italian Seasoning, Montreal Steak Seasoning, Garlic Powder, Dried Chopped Onion (to taste)


Directions

Place ribs in the slow cooker. Pour beer over ribs. Add Liquid Smoke. Sprinkle seasonings over ribs. Make sure to lift the top ribs up so that all ribs get covered. Set temperature on low. Cook on low for 6-8 hours. If you are able, add BBQ sauce on the ribs after about 5 hours. Otherwise, add the sauce to the ribs at the end.
Preheat grill. Add ribs to grill and cook about 5 minutes on each side, basting with BBQ sauce. Serve immediately.

Our family absolutely loves these ribs. They are perfect for busy families to have a delicious, finger-lickin' meal at the end of a hectic day with very little effort.

Enjoy!

Tasty Tuesday--Steak Marinade

Happy Tuesday! Hope your week is off to a great start. If you follow me on Instagram (if you are on Instagram, please follow me!), you've seen this picture before. Well, I promised you the recipe, so here it is. This is actual my big brother's famous recipe. I always use it on steak, but I'm certain it would be good on poultry and veggies, too!

Brian's Marinade

Ingredients
3/4 c. dry red wine
1/2 c. olive oil
1 Tbls. Chopped onion
1 Tbls. Worcestershire Sauce
1/3 c. ketchup
1 Tbls. Chopped Rosemary
1/4 tsp. pepper
6 drops Hot Sauce
1/2 tsp. Italian Seasoning

Directions
Combine all ingredients in a large Ziploc bag. Add 2-4 lbs. steak. Marinate in frig for at least 3 hours. Take steak out of frig and allow to come to room temperature before cooking. Grill to perfection. Enjoy!

Okay, I think I know what we will be having for dinner later this week! Mouth-watering!!

Have a great day!

 
 

Tasty Tuesday--Mexican Pork Tacos

This weekend, I took a risk. And boy did it pay off! I've never made or tasted pork tacos before but after seeing this delicious post a while back on Our Best Bites blog, I knew I had to make these. Now, it's a little time consuming, but very easy to do. I think the next time I make these, I'll try the first part of the recipe in the crock-pot or we will only be able to enjoy these on the weekend.

Mexican Pork Tacos
Recipe from ourbestbites.com

Ingredients:
3-4 lb boneless pork shoulder roast
Water (to cover pork in pot)
1 onion, halved
4-6 garlic gloves, smashed, peeled
2 Tbls lime juice (1 lime)
2 Tbls red wine vinegar
1 tsp oregano
1 tsp cumin
2 bay leaves
salt & pepper to taste
1 orange

Directions:
Place oven rack in the lower middle position and preheat oven to 300 degrees.
Trim pork of fat and cut into 2 inch chunks. Place pork in oven-safe pot, add enough water to cover pork. Add onion, garlic, lime juice, red wine vinegar, oregano, cumin and bay leaves and juice from orange. Toss orange rinds into the pork mixture after juicing. Stir to combine Bring to boil over medium heat. 
Cover pot and transfer to oven. Cook for about 2 hours or until pork falls apart when poked with fork.
When pork is ready, remove orange rinds, onion, bay leaves. Line a rimmed baking sheet with foil. Using slotted spoon, transfer the pork from the liquid to the foil-lined pan and set aside.
Return the pot to the stove and bring liquid to a boil over high heat. Boil 8-15 mintues or until liquid is thickened to about 1 cup.
Meanwhile, shred pork with fingers fork. Drizzle with the liquid. Place under the broiler for 5-8 minutes or until the pork starts to brown. Flip pork over and return to the broiler for another 5 minutes. Serve in warmed corn tortillas with your favorite toppings.

You can actually see the steam coming from these pork pieces!

They

The kids were a little hesitant to eat them because it was pork, but the flavors were so good--they both ate them right up! I think next time not only will I try it in my crock pot, but I will keep the orange rind out. I think it was a little "over" citrusy for my taste! But it was a definite winner at the dinner table!

Enjoy!

Tasty Tuesday--Lasagna Loaf

If you're anything like me, you're searching for new ideas for meals! I try to make a new recipe once a week. It's been a tradition of ours for a few years now. It's a great way to try new things and expand our dinner options! I also try to create those comfort food we all love, but make them doable for the working family. Like meatloaf, lasagna, spaghetti...just to name a few. These meals usually take a long time to prepare and we find ourselves only enjoying them on the weekends. Over the last few years, I've mastered (in my opinion) the homemade spaghetti sauce like my mom makes, but in the crock pot and making meat loaf in the crock pot too. This allows us to enjoy them any day of the week. Recently, I decided to try a shortened version of lasagna. This is perfect for smaller families and weeknight meals.

Lasagna Loaf
serves 4

Ingredients
4 no-boil lasagna sheets
1 1/3 c shredded mozzarella
1/2 c grated parmesan
12 meatballs (prepared or frozen/thawed/heated) and cut in half (I used frozen turkey Italian meatballs)
Jar of favorite sauce or sauce recipe below (Perfect for sneaking in extra veggies)
Sauce:
1/3 c grated onion
1/3 c grated carrot
1 Tbls minced garlic
1 Tbls tomato paste
1/2 tsp red pepper flakes
1 can crushed tomatoes (15 oz)
3 Tbls chopped fresh basil

Directions
Preheat oven to 400 degrees. Coat loaf pan with nonstick spray. To make sauce: sweat onion, carrot, garlic, tomato paste and pepper flakes in the same skillet over medium heat until soft, about 3-5 minutes. Stir in tomatoes and basil; cook until slightly thickened, 3-5 minutes. Season sauce with salt and pepper. Cover bottom of prepared pan with 1/4 cup of sauce.

Layer a lasagna sheet, 1/4 cup sauce, a third of the meatballs, 1/3 cup mozzarella, and 2 Tbls Parmesan. Repeat layering two more times. Top final lasagna sheet with 1/4 cup sauce, and the remaining cheeses.
Bake lasagna loaf until cheese is golden brown and bubbly, 25-30 minutes; let cool 10 minutes before serving.

From the picture above, you can see this dinner was a success!

Tasty Tuesday--Ham & Broccoli Ring

How was your Easter celebration? Ours was nice and enjoyable. Although we didn't host dinner, those that did probably have plenty of leftover Ham. Good news,  I've got an easy dinner for you!

Ham & Broccoli Ring
Serves 4, adapted from Taste of Home

Ingredients
8 oz tube reduced fat croissant rolls
3 oz mozzarella cheese, shredded
4 oz cubed ham
1 1/2 c chopped broccoli
1 Tbls Dijon Mustard
1/2 tsp lemon juice

Directions
Preheat oven to 350°. Combine ingredients in bowl. Unroll croissant rolls and arrange in a circle on round baking stone. Scoop mixture onto crescent rolls. Fold over rolls and tuck ends under. Bake 25-30 minutes. 

The original recipe calls for double of all the ingredients and Swiss cheese instead of mozzarella. Since we have a small family, this suits our family perfectly.

Cindy

Tasty Tuesday--Chicken Caesar Salad Sammies

I had another DUH moment last week--I'm starting to worry myself, seriously--I mean, how many can we have before we hit 40??!! Well, whenever I take a trip to Sam's Club, I always buy a rotisserie chicken--they are delicious, huge and only $5! Plus, you can use it for so many things! We are a busy family and the sports season is beginning already. One kid is in volleyball and the other is starting baseball soon, so quick dinners are a must! This took less than 15 minutes to assemble, thanks to the help of Sam's Club's rostisserie chicken!

If you love Caesar Salad (I do!), this is a perfect meal when you don't necessarily feel like just eating a salad. You could even make this into a wrap (which I suggested to the kids, but was shot down!). And even if you didn't care for Caesar dressing, Ranch or Zesty Italian would work too! My mouth waters just looking at the picture and remembing this sammie!

Chicken Caesar Salad Sammies

Ingredients

1-2 cups shredded chicken (depends on how many sammies you make)
Shredded Romaine Lettuce--per taste
Caesar Dressing (we love Ken's Lite Caesar Dressing--its not the creamy kind)--per taste
Shredded Parmesan Cheese--per taste
Croutons (ours are homemade--so easy and delicious)--per taste
Ciabbata Rolls or tortilla wraps

Directions

In a large bowl, combine all ingredients until it looks like a good balance of salad vs. chicken. I just eye-balled the amounts according to our families tastes. Spoon (or pile) on sliced Ciabbata Rolls. Seriously easy. Extremely delicious!

My kids gave this 2 thumbs up and told me we needed to have it again real soon! So, what are your favorite recipes for rotisserie chicken?

Cindy

Tasty Tuesday--Chicken Fajitas, Rachel Ray Style

Yum-O! That would be the one word that describes this awesome meal! Another word: easy! Seriously, EASY! This is a restaurant quality meal that serves four and costs WAY less than you'd pay at the restaurant! Another word: quick! Yep, I said it, its quick. Meal will be on the table in 30 minutes! I found this recipe in the Rachel Ray cookbook 30-Minute Meals. I've been making this recipe for years, my entire family loves it! Although I've made it with chicken this time, we've also enjoyed it with steak, too!

  So wait no longer, here is the amazing recipe, adapted from Rachel Ray's recipe:

Marinade:
3 Tbls. Hot Sauce
2 Tbls. Ground Cumin
1 tsp. Allspice
2 Tbls. Chili Powder
1 handful of fresh oregano and thyme leaves combined (3-4 stems of each)
1/2 bottle of beer (bonus, you can drink the rest while you cook!)
1 drizzle of EVOO (extra virgin olive oil)

Ingredients:
1 1/2 pounds of chicken (or steak), sliced thinly
EVOO
1/2 onion, cut into strips
1/2 red pepper, cut into strips
1/2 green pepper, cut into strips
salt & pepper to taste
Tortillas
Shredded lettuce, cheese

Pico de Gallo:
4 roma tomatoes, finely chopped
1/2 jalapeno, seeded and finely chopped
1/2 red onion, finely chopped
bunch of cilantro, finely chopped
salt & pepper to taste



Directions:
Mix all marinade ingredients together. Put the chicken in the marinade and allow it to hang out. Heat two pans, a nonstick griddle or grill pan to high, nonstick frying pan to medium high. Drizzle the frying pan with oil. cook the onions and peppers with an occasional shake, until they darken around the edges, about 5 minutes. Sprinkle with salt and pepper and turn off heat.

Place meat onto the hot griddle/grill pan. Turn once, cook until cooked through.
Heat tortillas. Fill with meat, veggies, lettuce, cheese and pico de gallo. Wrap and enjoy!






 

Let me know what you think!

Cindy