We bought a new house and will be moving in mid-May. We have also moved out of our soon-to-be old home. In the interim, we are staying in a 1-room studio apartment.
Though our “palace” has a kitchen, it is not fully stocked as recommended in Eat In Not Out. I have no food processor, no blender, no slow cooker or grill. I have a few pots and pans, some small bowls and four forks. I brought with me a limited supply of spices, my large knife and a grater– items I couldn’t possibly live without.
The kitchen it large enough for one person only; thus far, I have stepped on my little dog at least once/night while attempting to cook dinner.
As you might imagine, the sooner I can cook dinner and get out of this small area, the better off we’ll all be.
So though I’m a huge proponent of easy, healthy meals, it’s time to take that challenge to a new level. Quick fixes – and I mean really quick with a limited number of ingredients. Because it’s not the right time or space for anything extravagant.
Here are a few items on the two-week menu.
Category 1: Casseroles that will last for more than one night
Spaghetti Casserole – Recipe coming soon!
Shepherd’s Pie – I shared the recipe for this comfort dish a few weeks ago.
Category 2: One pan wonders
Chicken Georgia – Luke and I watched Paula Deen prepare this dish and decided it was a must-try. The recipe didn’t disappoint, even though we put the recipe on a diet by using less butter and cheese.
Chicken Fajitas – I am sharing how we prepare this family favorite below.
Category 3: Stir fries
Veggie Stir Fry with Tofu – Recipe coming soon!
Salmon Curry – We use a variation of this Jamie Oliver dish by adding more veggies and using more coconut milk. The original recipe can be found at Chasing Tomatoes.
Category 4: Misc.
Hoppin John — A New Year’s Tradition— any day of the year.
Below is how I make our chicken fajitas.
Chicken Fajitas Recipes (Serves 4)
Ingredients You’ll Need:
- 3 chicken breasts
- 1 onion
- 1 red pepper
- 1-2 limes
- Cooking oil (canola, olive)
- Sour cream
Step One: Prepare chicken
Slice chicken into three strips. Add 2-3 cloves of garlic, 1/2 TBSP cumin and 1/2 lime. (If lime is not particularly juicy, add the entire thing). Stir and let sit for 10 minutes to marinate.
2. Prep the veggies
Slice onion and red pepper into thin strips. Set aside.
3. Saute ingredients
Heat skillet with a small amount of cooking oil. Add chicken and cook until slightly browned on all sides.
Then add vegetables, cilantro, another 1/2 TBSP cumin, and juice from 1/2 lime. Season with salt and pepper. Stir.
Just before serving, do a taste test. If it needs more salt, lime or cumin, season accordingly.
Serve the chicken with tortillas, warmed via stovetop or oven, and add topics to your liking. I generally serve mine with avocados and salsa. For the latter, I made a homemade version with tomatoes, onions, lemon juice and cilantro.