One pot, one pan, air fryers—now more than ever, recipes center around convenience. Look, I get it. Between work, family, and just plain living, I don’t have time to pull out my well-worn copy of Mastering the Art of French Cooking as often as I’d like. The trick is finding recipes that are both convenient and delicious. Sheet pan fajitas definitely fall into that category.

Mix the marinade, toss until everything is evenly coated, then let your oven do the rest. You don’t even need to marinate your chicken, so that’s a tasty weeknight win. And while I do love the light char my grill and cast iron give, I sometimes prefer the set-it-and-forget method of sheet pan fajitas. Besides, I’ve got a workaround for getting that charred flavor—my broiler. During the last two minutes, broil the fajitas. However, keep an eye on them because things can go from charred to burnt quicker than you’d think.

For these fajitas, I keep the flavors pretty standard: smoky, citrusy, and a little spicy. Thanks to the marinade and pepper, the chicken should stay juicy in that high heat. You’ll just want them cut thin. That way, they’ll cook quickly, and you’ll reduce the chance of drying out your chicken. In the end, you’re left with a meal that’s easy to prep, clean, and eat. Get your tortillas ready.

Sheet pan fajitas—give it some space

Sheet pan fajitas require one very important thing: space. When you’re grilling or using your trusty cast iron, it’s not hard to get an even char, even if it gets a tad crowded. I can’t say the same about a sheet pan. If the chicken, peppers, and onions pile up on each other, they won’t roast—they’ll steam. That means all the moisture released from the veggies and chicken makes everything soft.

Spread everything, from the onions to the chicken, into a single layer. Your meat and veggies need breathing room. If you don’t own a large enough pan, split it between two smaller pans. Or make your fajitas in batches. It’s worth the extra step!

Serving suggestions

Add a side of Cilantro-Lime Cauliflower Rice to sneak in extra veggies or Cilantro-Lime Brown Rice for a whole-grain option. This Mexican Street Corn Salad Esquites has become a new Porter family favorite—its smoky and creamy flavors pair nicely with fajitas. Also, no Mexican-inspired meal is complete without an Easy Guacamole Recipe. All you need to do is mash up ripe avocados with a bit of lime juice and chopped red onions, so it’s perfect for weeknight fajitas!

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Sheet Pan Fajitas

This easy Sheet Pan Fajitas recipe lets you enjoy all the flavor minus the hassle—just toss, bake, and dig in!

Course Dinner

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings

Calories 476kcal

Author Jonathan Porter

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon lime juice from about 1 lime
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 1/4 teaspoons garlic powder
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 1/2 pounds boneless, skinless chicken breasts thinly sliced into strips
• 2 large bell peppers any color, seeded and sliced into strips
• 1 large yellow onion peeled and sliced into strips
• Fresh cilantro roughly chopped, for garnish, optional
• 8 small flour tortillas
• Sour cream for serving, optional
• Lime wedges for serving

Instructions

• Preheat your oven to 425°F.
• In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  
• In a large bowl, add the chicken, bell peppers, and onion. Pour the marinade over the top, and toss until everything is evenly coated.
  
• Spread the chicken and vegetables on a large sheet pan in a single, even layer.
  
• Bake in the preheated oven for approximately 17 to 20 minutes, stirring once halfway through, until the chicken is thoroughly cooked and the vegetables are tender. Then, switch to the broiler setting and briefly broil to lightly char the edges, taking care not to burn the food, about 2 minutes.
  
• Remove the pan from the oven. Sprinkle chopped cilantro over the top, if using.
  
• Warm the tortillas (30 to 40 seconds in the microwave works well). Spoon the chicken and vegetable mixture onto each tortilla. Add a dollop of sour cream if desired, then serve immediately with lime wedges for squeezing.

Nutrition

Calories: 476kcal | Carbohydrates: 38g | Protein: 42g | Fat: 17g | Saturated Fat: 4g | Sodium: 661mg | Fiber: 4g | Sugar: 6g

The post Sheet Pan Fajitas appeared first on Food Faith Fitness.

I could never understand the hype about chocolate-covered potato chips. Give me my potato chips so I can enjoy the salty flavor. Then, let me savor some ultra-delicious dark chocolate for a sweet finish. I remember my pregnancy cravings years ago when I would go back and forth between salty and sweet—but “never the two shall meet” was my motto. Until that fateful day a few years ago, when someone convinced me to try these chips. A new addiction was created.

Now, I’m not a huge fan of sea salt on sweet desserts. I love caramel, but not salted caramel. However, since these chips are already salty, there’s something quite natural about adding that extra sprinkling of salt. It’s almost like sandwiching the chocolate between layers of saltiness. I will say that if I do that, I still need something 100% sweet to complete the cycle. My tongue needs that final bit of sweetness to end the meal or snack.

The funny truth in all this is that I’ve enjoyed chocolate-drizzled popcorn for decades. I don’t know why I viewed popcorn differently from potato chips. After all, they’re both salty snacks. Not to mention chocolate-covered peanuts, almonds, and pretzels. I can only describe it as a mental block with potato chips that I couldn’t get past. Maybe it was that one last holdout. All I know is that now, if I see potato chips dipped in chocolate, I’m going to fill my plate.

I use my fingers—clean, of course—to hold the chips. Working with forks feels strange to me, but I have friends who use that method all the time. I also recommend wearing kitchen gloves to reduce the temptation to lick one’s fingers while dipping. While it takes only a few minutes to prepare this delectably salty, yet sweet treat, you need to plan ahead as the chips need a couple of hours to set and for the chocolate to harden.

Take your chips to the next level!

Once you make chocolate-covered potato chips, don’t be surprised if your imagination goes into overdrive, as mine did. Why stop at dark chocolate when semi-sweet, milk, and white chocolate are just as good? Or dip half in one type and half in another. Of course, you can dip the potato chips in milk chocolate, then drizzle them with white and dark chocolate or caramel for a stunning appearance. Go even further by melting peanut butter or butterscotch chips, dipping the potato chips in that, then in chocolate. Heavenly good!

Now, let’s talk about toppings. Sure, you can add sea salt if you like, but how about some cooked chopped bacon or chopped nuts? Or go sweet with your favorite sprinkles. You could even sprinkle on shredded coconut, chopped candy bars, or crushed, colorful cereal bits. Does this sound over-the-top to you? Good! When making treats like this, decadence is the name of the game!

Serving suggestions

Chocolate-covered potato chips are perfect for any game-day watch party. Have plenty on hand, as they will go quickly. For a winning spread, start with savory treats like Crack Chicken Dip with Gluten-Free Crackers or Black Bean Dip with Air-Fryer Tortilla Chips. Don’t forget the Onion Dip and fresh veggies. Add some Spicy Deviled Eggs, Cajun Wings, and Cocktail Meatballs.

For some sweet treats, consider Lemon Shortbread Cookies, Buckeye Brownies, and Almond Flour Sugar Cookies. Since there are always people looking for fresh nibbles, consider a platter of assorted fruit and either this Fruit Dip Recipe or Peanut Butter Dip.

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Chocolate-Covered Potato Chips

Grab some chocolate and a bag of potato chips to create the ultimate treat!

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Setting Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 15

Calories 394kcal

Author Lori Mauer

Ingredients

• 16 ounces chopped dark or milk chocolate
• Vegetable oil as needed, optional
• 8 cups ridged potato chips
• A pinch of coarse sea salt optional

Instructions

• Line a baking sheet with parchment paper.
  
• In a microwave-safe bowl, add the chocolate. Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted. If it is too thick, add a splash of vegetable oil to thin it and make it easier to dip.
  
• Using a fork or two, dip each potato chip into the melted chocolate. Allow excess chocolate to drip off before placing the chip onto the lined baking sheet.
  
• If desired, lightly sprinkle a pinch of coarse sea salt over the chocolate-coated chips.
  
• Allow the chips to set at room temperature for 1 to 2 hours, or refrigerate for faster setting.
  
• Once the chocolate is firm, enjoy your sweet and salty treat!

Nutrition

Calories: 394kcal | Carbohydrates: 43g | Protein: 4g | Fat: 26g | Saturated Fat: 8g | Sodium: 244mg | Fiber: 3g | Sugar: 16g

The post Chocolate-Covered Potato Chips appeared first on Food Faith Fitness.

I have been gluten-free for years, and love to bake. I think that’s why I paid no attention to this cloud bread recipe for so long. There was no almond or other gluten-free flour, so I wasn’t interested. Foolish me! I remember waking up one day and thinking I would try to follow a keto diet more closely. The first recipe I made for breakfast was cloud bread—and the rest is history!

If you’ve never had cloud bread, it can only be described as fluffy, airy, pillows of delight. Its soufflé-like texture is slightly chewy and utterly delicious—becoming more bread-like after a few hours. You can change the flavor by switching the seasoning, or eliminate it for versatility in using the slices in different ways. I like using onion and garlic powder when I make this bread for sandwiches. Add some “everything” seasoning, and you might even say goodbye to bagels. Using cinnamon and a little vanilla can make a sweeter version that pairs perfectly with your favorite nut butter and berries.

There are some essential things to remember when making this bread:

• Separate your eggs into a small dish one at a time, ensuring no yolk is in the white before transferring the egg to the mixing bowl and cracking the next egg. If any yolk gets into the whites, they will not whip up into the stiff peaks required for this recipe.

• Do not omit the cream of tartar in this recipe, as it stabilizes the egg whites. It is crucial to whip the egg whites and cream of tartar until stiff, firm peaks form.

• Stick with low-fat cream cheese to keep the calories down when using this as a diet bread.

• Make sure to beat the egg yolks and the cream cheese until extremely smooth.

• Be extremely gentle when folding the stiff egg whites into the egg and cheese mixture to retain the batter’s airiness.

• Use a silicone mat or parchment paper to line the baking sheet, as this bread will stick without lining. Do not use aluminum foil when making cloud bread.

The many ways to enjoy cloud bread

Once you make this cloud bread recipe, you’ll have so much fun finding creative ways to use it. Use two pieces of cloud bread to form a sandwich, or top one slice with your favorite open-face sandwich toppings. I also like to use it as a base for individual pizzas. Add your favorite sauce, shredded or sliced mozzarella, and some sliced mushrooms and chopped spinach for a tasty snack or lunch.

Use a larger amount of the batter to form longer flatbread shapes for hot dog buns, sub rolls, tortillas, and, of course, flatbreads. You can also form breadstick shapes that can later be brushed with melted butter or olive oil, and some chopped or ground garlic after the baked cloud bread has rested. Heat them in a 350°F oven until warm. And let’s not forget how great this is dipped into your favorite bowl of chili, soup, or pasta sauce.

Serving suggestions

This versatile cloud bread recipe can be used to make mini pizzas with this delicious Pizza Sauce Recipe. Top the slices with Refried Black Beans, this Taco Meat Recipe, cheddar cheese, and your favorite taco or tostada fillings, like lettuce, chopped tomato, sour cream, Pico De Gallo, and Guacamole Salsa or sliced avocados for a delicious Mexican fiesta. Use larger slices of cloud bread to make a Tuna Wrap or Italian Sub. And, of course, say goodbye to lettuce-wrapped burgers when you use this recipe for your Air-Fryer Hamburgers and Salmon Burgers.

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Cloud Bread Recipe

It’s time to discover what all the hype is about with this low-carb, gluten-free, keto bread recipe!

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 47kcal

Author Lori Mauer

Ingredients

• 4 large eggs separated
• 1/2 teaspoon cream of tartar
• 2 ounces low-fat cream cheese softened
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon sea salt

Instructions

• Preheat the oven to 300°F and line a baking sheet with parchment paper.
• In a clean bowl, beat the egg whites with the cream of tartar using a stand mixer until stiff peaks form.
  
• In another bowl, whisk together the egg yolks and softened cream cheese until smooth. Stir in garlic powder, onion powder, and salt.
  
• Gently fold the whipped egg whites into the yolk and cream cheese mixture. Take care not to deflate the mixture.
  
• Spoon about 1/4 cup portions of the mixture onto the baking sheet, forming even 4-inch rounds. Bake for 25-30 minutes or until the cloud bread is golden on the outside.
  
• Remove the cloud bread from the oven and let it cool on a wire rack for a few minutes before serving.
  

Nutrition

Calories: 47kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 202mg | Fiber: 0.02g | Sugar: 0.5g

The post Cloud Bread Recipe appeared first on Food Faith Fitness.

Every once in a while, I come across a recipe that makes me wonder why I never thought to make it before. This recipe for slow-cooker chicken fajitas falls into that category. Chicken fajitas are probably one of my most-made dishes, as I can use the chicken and peppers for days in so many ways. Aside from fajitas, I use my leftovers to top salads and nachos.

Like most people, I’ve always made my peppers, onions, and chicken on the stove. There’s certainly more preparation when I do that, as I slice my chicken into thin strips before cooking. That’s one of the reasons why I LOVE this recipe—no slicing necessary. Instead, the chicken breasts are placed into the slow cooker whole and then shredded with two forks after cooking. That’s so much quicker and easier.

The other reason I love this recipe is that slow cooking infuses the ingredients with amazing flavor without the need for a marinade. The smoky goodness and slight heat of the chili powder, cumin, and smoked paprika permeate into every delectable morsel of chicken, onions, and peppers. No matter what I do, making it on the stove, while producing a delicious meal, does not taste the same as using the slow cooker. I also love how the aroma from slow-cooking meals permeates the house. I’m one of those people who love my house to smell like what I cooked for a day or two. There’s something so comforting about that.

I like to use canned diced tomatoes with green chilies for extra flavor when I have them on hand. Also, if you don’t have all three colors of bell peppers, you can use any combination you have. I’m not that fond of green peppers, so I use yellow, orange, and red when I make this recipe for myself. Any soft tortillas will work for fajitas—flour, corn, or specialty tortillas for gluten-free, keto, and paleo diets. I like almond flour tortillas for my fajitas.

Get creative with fajita toppings

One of the best things about making slow-cooker chicken fajitas is that you can add a variety of toppings for additional flavor. When dining out at Mexican restaurants, a fajita platter often includes seasoned rice, refried or black beans, shredded cheddar cheese, shredded lettuce, salsa or pico de gallo, sour cream, and guacamole.

While those are classic toppings and additions to fajitas, you can take it a step further with sliced black olives, jalapeños (regular and pickled), cilantro, limes, and diced avocado. Other options include chopped red onion, sautéed mushrooms, cotija cheese, and shredded Monterey Jack cheese.

Serving suggestions

Serve slow-cooker chicken fajitas with Instant-Pot Mexican Rice and Black Beans or Refried Black Beans. If you want to make tortillas from scratch, try these Keto Tortillas, Gluten-Free Tortillas, and this Flour Tortilla Recipe. I like to serve this Guacamole Salsa with fajitas, or, if you want a chunkier version, try this Chunky Guacamole Recipe. Add some Pico De Gallo or Salsa Ranchera on the side for added flavor. You can even serve some Corn Salsa on the side for variety.

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Slow-Cooker Chicken Fajitas

You may never make chicken fajitas on the stove again after discovering how good they turn out in the slow cooker!

Course Main Course

Cuisine Tex-Mex

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 217kcal

Author Lori Mauer

Ingredients

• 1 can diced tomatoes (14 1/2 ounces)
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 yellow bell pepper sliced
• 1 large yellow onion sliced
• 5 cloves garlic minced
• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Kosher salt and black pepper to taste
• Juice of 1 lime
• Tortillas for serving
• Fresh cilantro for garnish
• Desired toppings for serving

Instructions

• Pour half of the diced tomatoes into the slow cooker. Add half of the sliced bell peppers and onion, then sprinkle the minced garlic over the vegetables.
  
• Place the chicken breasts over the veggie layer.
  
• In a small bowl, mix the chili powder, ground cumin, smoked paprika, salt, and black pepper. Sprinkle the seasoning over the chicken, flip the chicken to coat both sides evenly.
  
• Layer the remaining diced tomatoes, bell peppers, and onion over the chicken.
  
• Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
  
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  
• Stir in the fresh lime juice and mix well. Taste and adjust salt if needed.
  
• Spoon the chicken and vegetable mixture onto warm tortillas, garnish with cilantro, and add your favorite toppings.
  

Nutrition

Calories: 217kcal | Carbohydrates: 10g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Sodium: 288mg | Fiber: 3g | Sugar: 4g

The post Slow-Cooker Chicken Fajitas appeared first on Food Faith Fitness.

Chicken fajitas are a staple meal in the Porter household, and for good reason. First off, fajitas are easy to make in part because I’ve got most of the ingredients on hand. I keep my spice rack well stocked with all the essentials—chili powder, cumin, smoked paprika, and garlic powder. And my freezer usually has at least a couple pounds of chicken reserved for quick meals like this. Most weeks, I’m only grabbing peppers and cilantro, because yes, I got a bag of tortillas stuffed somewhere in the freezer, too. Otherwise, I’m good to go.

This chicken fajita recipe may keep things simple, but simple doesn’t mean bland. When I have extra time, I’ll make my signature blackened chicken fajitas that soak overnight in a spicy yogurt-based marinade. And while I may work from home, it’s not like I’m just chilling in my office playing video games between meetings. I’m a busy dude, and fajitas are a delicious win for weekdays—fast, reliable, and not depressing. Besides, after coming home from basketball, play practice, and piano lessons, my kids are ravenous.

I usually double the recipe, not for leftovers, but because when you live with a 13-year-old and twin tweens, suddenly your family of five eats like an army. I don’t have to explain that this meal has lean protein and veggies. They could not care less. My marvelous minions just want something that tastes good, and these fajitas definitely deliver.

I’m not trying to reinvent the wheel here, and that’s a good thing. These fajitas come with all the flavors you’d expect. You’ve got juicy chicken courtesy of a 15-minute marinade of fresh lime juice and warm spices. Add in some sautéed peppers to finish it off, and you’ll have your meal ready in under an hour. Serve in a tortilla, a taco shell, or on a bed of lettuce.

Marinades matter

I’m a sucker for any recipe that calls for a marinade, especially with chicken. I’ve said this before, and I’ll say it again—chicken breast is the tofu of animal protein. It may be bland, but it does act as a decent flavor sponge. This chicken fajita recipe takes full advantage of its 15-minute marinade, which is all you need for the lime juice and spices to do their thing.

Can you marinate longer than 15 minutes? Well, it depends on the recipe. Citrus juices like lime and lemon can wreak havoc on your chicken’s texture. Since this particular marinade leans heavily on the lime juice, I wouldn’t let it sit overnight. However, up to two hours is great and adds even more flavor. But what if you only have 15 minutes? You’ll still enjoy a delicious fajita!

Serving suggestions

When I have the time, I like to make my own tortillas. Anything from Gluten-Free Tortillas to a more traditional Flour Tortilla Recipe will do. Cheese Taco Shells are a crunchy treat, as are Taco Shells In The Oven. You can also ditch the shells and use the fajitas as a base for this Taco Salad Recipe With Chicken And Ranch Dressing. And don’t forget your sides, like a simple Chipotle Cilantro-Lime Rice or Refried Black Beans.

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Chicken Fajita Recipe

All you need is some basic seasonings and a 15-minute marinade to make this flavorful Chicken Fajita Recipe—perfect for weeknights!

Course Main Course

Cuisine Tex-Mex

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Marinating Time 15 minutes minutes

Total Time 44 minutes minutes

Servings 4 servings

Calories 232kcal

Author Jonathan Porter

Ingredients

• 1 1/2 tablespoons lime juice
• 2 tablespoons olive oil divided
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 pound boneless, skinless chicken breasts thinly sliced
• 1 medium onion thinly sliced
• 3 bell peppers mixed colors, thinly sliced
• Fresh cilantro chopped, for garnish
• Warm flour tortillas for serving

Instructions

• In a bowl, whisk together lime juice, 1 tablespoon olive oil, the chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Add sliced chicken and toss until evenly coated. Let marinate for 15 minutes.
  
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in 2 batches until browned and cooked through, 5 to 7 minutes. Then transfer to a plate. In the same skillet, add the sliced onions and bell peppers and sauté until softened, about 5 minutes. Season with salt and pepper.
  
• Return the chicken to the skillet, toss in a little extra lime juice if desired, and mix until combined. Garnish with cilantro. Serve hot with warm flour tortillas.

Nutrition

Calories: 232kcal | Carbohydrates: 9g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Sodium: 146mg | Fiber: 3g | Sugar: 5g

The post Chicken Fajita Recipe appeared first on Food Faith Fitness.

In all my years of enjoying holiday dinners with friends and family, not once have we ever consumed the whole turkey. That big and beautiful bird was designed for leftovers! For lunch, of course, there are turkey and cheese sandwiches—a classic of my childhood—but what about dinner? Surely, leftovers don’t have to be made the same way they were cooked the first time. That’s where turkey Tetrazzini comes in, with its rich and creamy sauce, tender pasta, and savory sprinkling of breadcrumbs. With this recipe, there’s no need to repeat dinnertime exactly as it was. It’s a new night, so treat your family to something just as special.

Crafted with an exquisite gravy-like sauce, turkey Tetrazzini is an Italian-American casserole that can feed a whole family and then some. If you like to make your leftovers go a long way, this is the perfect option. It tastes delightfully cheesy, garlicky, and full of herbs, with a pop of subtle sweetness from the peas. The beauty of this dish is that, although it’s decadent enough to be served at a fancy restaurant, it’s quite easy to make. From a pan on the stove to a casserole dish in the oven, the process of cooking turkey Tetrazzini is about as smooth as its sauce. One forkful might just have you saying, “Mamma Mia!“

What does “Tetrazzini” mean?

Since I grew up in an Italian-American family, the name “Tetrazzini” is familiar to me, but I only ever associated it with the pasta dish. As it turns out, this dish was named after a famous Italian opera singer, Luisa Tetrazzini, whose career thrived during the late 1800s and early 1900s. Although the original chef and restaurant where it was born are debated, it’s clear that such a tribute came from nostalgic Italian-American immigrants throughout the nation. Today, this dish is still a staple in many households, sometimes made with chicken instead of turkey.

Serving suggestions

As a main course, turkey Tetrazzini tastes marvelous with a light side like Beet Salad With Feta or Italian Salad. For an even more classic Italian-American dining experience, I also suggest pairing it with Air-Fryer Garlic Bread, Pull-Apart Garlic Bread, or Italian Bread with Whipped Butter. Last but definitely not least, if you’d like to jazz up the whole meal with one final touch, pair it with a light and elegant Wine Spritzer.

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Turkey Tetrazzini

Bake up the ultimate comfort with this Turkey Tetrazzini recipe! Transform leftover holiday turkey into a creamy, cheesy spaghetti casserole.

Course Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 437kcal

Author Amelia Mapstone

Ingredients

• 12 ounces whole wheat spaghetti
• 1 tablespoon unsalted butter
• 1 medium onion diced
• 4 cloves garlic minced
• 12 ounces white mushrooms sliced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 package low-fat cream cheese (8 ounces)
• 1 1/4 cups heavy cream
• 2 cups chopped cooked turkey breast
• 1 cup frozen peas thawed
• 1/3 cup grated Parmesan cheese
• Salt and freshly ground black pepper
• 1/2 cup whole grain breadcrumbs to taste
• 1 tablespoon chopped fresh parsley optional, for garnish

Instructions

• Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.
  
• In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until the onion turns translucent. Stir in the sliced mushrooms and dried thyme, cooking until the mushrooms soften, about 4-5 minutes.
  
• Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Gradually pour in the chicken broth while stirring continuously to smooth out any lumps.
  
• Add the cream cheese and heavy cream; stir until it melts into a creamy sauce. Mix in the chopped turkey, peas, and grated Parmesan cheese. Season with salt and pepper as desired. Add the cooked spaghetti and toss until well coated with the sauce.
  
• Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the whole grain breadcrumbs evenly over the top.
  
• Bake in the preheated oven for 20-30 minutes, or until the dish is hot and bubbly. If the top begins to brown too quickly, cover the dish with foil and continue baking until thoroughly heated. Garnish with chopped fresh parsley before serving.
  

Nutrition

Calories: 437kcal | Carbohydrates: 48g | Protein: 26g | Fat: 18g | Saturated Fat: 11g | Sodium: 267mg | Fiber: 3g | Sugar: 4g

The post Turkey Tetrazzini appeared first on Food Faith Fitness.

After our firstborn started eating solids, one of the first things we made for the boy was baby pancakes. Wow, did he love them. He’d clap his tiny hands and squeal with delight every time we’d plop a stack on his little Winnie the Pooh plate. Our twin girls reacted similarly, though they enjoyed throwing the pancakes as much as eating them.

They’re called baby pancakes because the size and texture make them easy for little hands to handle. Plus, they’re so soft, teeth are “optional.” They’re also sweetened only with mashed banana. 

Baby pancakes are sweet, but not too sweet, and I add just a little cinnamon to open up the flavor. The Greek yogurt adds some body and a tender texture to the pancakes. While they’re not as fluffy as a traditional pancake, there’s enough lift to keep them from getting flat.

What’s funny is I got so used to these that I kept making them well after my littles passed the diaper stage and had all their teeth. After all, they’re easy to make and taste like banana bread. Besides, why should the kids have all the fun?

Resting the batter

Be forewarned. Your batter will look thin at first. You just have to remind yourself of a couple things. One, you aren’t making regular pancakes, and two, that 5-minute resting time makes all the difference. So, don’t start dumping in extra flour! During the 5-minute window, what little flour you’ve added hydrates while the banana and yogurt thicken things up. In no time, you’ll have a perfect stack of baby pancakes!

I should also add: keep the heat at low to medium. There’s no added sugar, but bananas are a sugary fruit, and sugar loves to burn. You don’t want your nicely set batter to go to waste.

Serving suggestions

When my kids were little, they loved eating these pancakes with a side of Soft Scrambled Eggs. They come out super creamy and are easy for toddlers to eat. And instead of syrup, I’d add a dollop of Strawberry Yogurt. Though, as they got older and grew more teeth, I’d also make them a simple Yogurt Parfait with granola and fruit, because baby pancakes alone weren’t enough anymore!

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Baby Pancakes

Whip up fluffy Baby Pancakes in just 20 minutes! This quick recipe, made with banana & Greek yogurt, is a wholesome treat for the young & young at heart.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Batter Resting Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 small pancakes

Calories 42kcal

Author Jonathan Porter

Ingredients

• 1 medium ripe banana mashed
• 1 large egg
• 1 tablespoon plain Greek yogurt
• 2 1/2 tablespoons all-purpose flour
• Pinch of cinnamon optional
• Cooking spray

Instructions

• In a bowl, mash the banana until smooth. Crack the egg into the bowl and beat it well. Stir in the yogurt, flour, and a pinch of cinnamon if you like.
  
• Allow the batter to sit for about 5 minutes so it thickens slightly.
  
• Heat a nonstick skillet over medium heat and lightly coat with cooking spray. For each pancake, drop about 1 tablespoon of batter into the skillet.
  
• Cook for 2-4 minutes until the edges set and the bottoms are lightly golden. Flip and cook for another 2-3 minutes until the other side is golden. The pancakes will be thin. Serve with your desired toppings.
  

Nutrition

Calories: 42kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Sodium: 13mg | Fiber: 1g | Sugar: 3g

The post Baby Pancakes appeared first on Food Faith Fitness.

I used to think that curry was the only dish that could be both creamy and spicy. But after trying chicken Lazone, I realized how foolish my assumption had been. It always amazes me to discover how many different ways we can cook chicken, and this recipe is a perfect example of that. It looks and tastes high-class, yet it’s incredibly easy to make. In just a few minutes, you’ll have tender pieces of chicken breast seasoned with colorful spices and a velvety smooth sauce that can top off anything from pasta or potatoes to rice or quinoa. We love a main dish that’s this versatile!

Frankly, I’m grateful to keep this recipe up my humble sleeve, because although I’m not a professional chef, this dish certainly makes me feel like one. It’s easy to make, yet tastes like it could be from a restaurant—which is exactly where the original recipe comes from. Tradition is preserved in how delicious it tastes and how dynamic it is. Each bite of juicy chicken is tender and blissfully spiced so that your taste buds are never bored. However you choose to serve chicken Lazone, you can rest assured that the finished product will be warm, buttery, and scrumptious.

A little chicken Lazone history

Inspired by spicy Cajun cuisine, this bright and zesty dish was originally cooked by Chef Lazone Randolph—the kitchen mastermind behind Brennan’s restaurant in New Orleans. Supposedly, it was invented sometime during the late ’90s by this clever Creole chef who worked his way up from dishwasher to cook in just a few years. He contributed directly to not only the restaurant, but their famous cookbook, Sugar Bust for Life with the Brennans. While many folks debate the specific details about this dish and its spearheading chef, it’s clear that this comfort food has become a classic in the south—especially in the state of Louisiana.

Serving suggestions

After you’ve garnished your chicken Lazone with fresh parsley, consider serving it over Garlic Butter Pasta, Rice Cooker Brown Rice, or Healthy Mashed Potatoes. Any one of these is ideal for soaking up that spicy sauce and creating a full meal worth drooling over. If you’d like a lighter, more fiber-rich option, then try Quinoa instead. On the other hand, if you’d like to craft a classic New Orleans soul food spread, then cook your chicken Lazone alongside Cajun Shrimp and Brabant Potatoes. Need more veggies? Try a side of juicy Beet Greens or Carrot Salad.

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Chicken Lazone

Whip up this hot n' creamy Chicken Lazone recipe in just 23 minutes! Cajun-spiced chicken is perfect over pasta or rice for a quick weeknight.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 4 servings

Calories 565kcal

Author Amelia Mapstone

Ingredients

• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• Cayenne pepper to taste, optional
• 4 thin-sliced chicken breasts
• 4 tablespoons butter divided
• 1 cup heavy cream
• Fresh parsley chopped, for garnish

Instructions

• In a small bowl, mix salt, chili powder, onion powder, garlic powder, paprika, and cayenne pepper. Sprinkle half of the spice mix on both sides of the chicken breasts and reserve the rest.
  
• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook about 5 minutes per side until they are golden brown and cooked through.
  
• Remove the chicken from the skillet. Add the heavy cream, remaining 2 tablespoons of butter, and the reserved spice mix to the skillet. Whisk the mixture over medium heat until the sauce begins to thicken, about 2 minutes.
• Return the chicken to the skillet and toss to coat evenly with the creamy sauce. Let it heat through for 1 minute, then serve immediately.
  
• Plate the chicken with a spoonful of the sauce. Garnish with fresh parsley. Optionally, serve over pasta, mashed potatoes, or with a side salad.

Nutrition

Calories: 565kcal | Carbohydrates: 3g | Protein: 50g | Fat: 39g | Saturated Fat: 22g | Sodium: 959mg | Fiber: 0.3g | Sugar: 2g

The post Chicken Lazone appeared first on Food Faith Fitness.

There’s an American-Italian restaurant not too far from my house that’s known for thin-crust pizza and delicious pastas. But regular patrons like myself know about the real gem on the menu—the soup of the day. While Balistreri’s on Bluemound always has a pot of creamy tomato bisque simmering, their daily soup is always a surprise.

One of my favorites is their sausage and lentil soup. So much so that every time I ask about the soup du jour, I’m always hoping the waiter says, “Why yes, hon, we do have the sausage and lentil today!” Alas, it’s been a good two years, and there’s no sign of its return. That’s when I decided to start making my own version at home. I can’t claim it tastes exactly like Balistreri’s, but it fills the void—or should I say bowl?

Don’t let the long ingredient list freak you out, though. This soup is a cinch. It’s basically a one-pot recipe, perfect for chill weekends with the game humming in the background. Give it about an hour, and you’ve got a hearty pot of sausage and lentil soup. It makes for a great starter, though most of the time I end up serving it as my main with a generous chunk of bread for dipping. 

I’ve made straight-up Italian lenticchie e salsiccia, which calls for simpler seasonings, bay leaf, and thyme. Also, it’s more of a thick stew than a soup. Personally, I prefer something more soupy, and this recipe lands squarely in that Italian-American flavor zone.

For this soup, you’ve got savory sausage, carrots and onions, garlic, tomato paste, a little dry white wine and, of course, hearty lentils. For seasoning, I go with a general Italian mix, but you could also use a basic blend of oregano and basil. Either way, no one is going to accuse your soup of tasting bland.

Ultimately, I just love how sausage and lentil soup tastes rich without leaving me feeling heavy afterwards. And bonus—this soup tastes even better the next day, so look forward to some leftovers!

Some lentil basics

There are loads of different lentils out there, but for this recipe, I like to use brown or green. They hold their shape well, even after a long simmer. That said, steer clear of red lentils—they’re great in other recipes but not for this soup! Once, I was out of my go-to brown lentils and used red instead. It left my soup looking like it was puréed.

Another tip—the simmering time here is more of a guide than a mandatory countdown. If you’ve ever cooked with lentils, each batch can vary depending on age and dryness. So if you need to simmer longer than 35 minutes, that’s okay! Keep going until they’re tender, and feel free to add more broth. The longer this soup simmers, the more likely it is to thicken.

Serving suggestions

Sausage and lentil soup simply must be served with Italian Bread, anything from Ciabatta to a Pull-Apart Garlic Bread. If you’re serving this soup as a starter, pair it with Caesar Salad and a lighter main like Tomato-Basil Pasta or Margherita Pizza.

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Sausage And Lentil Soup

Cozy up to a hearty one-pot Sausage And Lentil Soup recipe, packed with savory Italian sausage and tender lentils, ready in about an hour.

Course Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 41 minutes minutes

Total Time 56 minutes minutes

Servings 8 servings

Calories 347kcal

Author Jonathan Porter

Ingredients

• 1 1/2 tablespoons olive oil
• 16 ounces Italian sausage casings removed and cut into rounds
• 1 large onion diced
• 2 celery ribs diced
• 3 carrots peeled and diced
• 4 garlic cloves minced
• 1/4 cup tomato paste
• 3 tablespoons dry white wine
• 6 cups low-sodium chicken broth
• 2 cans diced tomatoes with juice (14 1/2 ounces each)
• 1 1/2 cups brown or green lentils rinsed
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• Fresh parsley chopped, optional, for garnish

Instructions

• Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned on all sides. Remove the sausage with a slotted spoon and set aside.
  
• In the same pot, add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables soften.
  
• Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
  
• Pour in the white wine and use a wooden spoon to scrape up the browned bits from the pot.
  
• Return the browned sausage to the pot. Add the chicken broth, diced tomatoes (with juice), lentils, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
  
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes until the lentils are tender. If needed, add more broth during or after cooking.
  
• Taste the soup and adjust the seasoning if needed.
  
• Ladle the hot soup into bowls, garnish with parsley, and enjoy!

Nutrition

Calories: 347kcal | Carbohydrates: 22g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Sodium: 563mg | Fiber: 6g | Sugar: 6g

The post Sausage And Lentil Soup appeared first on Food Faith Fitness.

There’s nothing like a sandwich with melted, gooey cheese to warm you up on a chilly day. I grew up in the age of soup-and-sandwich lunches, and from everything I gather, that combination is still popular today. One of my all-time favorite sandwiches is this tuna melt recipe, which goes so well alongside a bowl of tomato soup. Of course, I use gluten-free bread for all my sandwiches, and you can use your favorite bread when making a tuna melt.

Sure, you can open a can of tuna, mix it with mayonnaise, and call it a day. I’ve often added finely chopped celery to my tuna for a bit of crunch. But it wasn’t until I tried this recipe, adding lemon juice, red pepper flakes, fresh parsley, and a bit of red onion, that it changed the way I viewed a tuna melt forever. This sandwich is bursting with refreshing flavor and just a tiny bit of heat, thanks to the crushed red pepper flakes.

Buttering the outside of the bread slices is crucial, as it gives the bread its signature golden hue and crispy exterior. An oiled pan just doesn’t provide the same rich flavor as butter. Also, melting the butter in the pan and then adding the bread isn’t ideal, as it may not thoroughly coat all of the bread, and the butter can start to burn before it reaches the bread. You need soft, spreadable butter to ensure you have a thin layer over the whole slice. And, while the recipe calls for unsalted butter, I just can’t help but use the salted kind. It’s the only type I keep on hand, and I love that extra salty flavor.

I’ve also heard of people using mayonnaise on the outside of the bread instead of butter. If you want to try this, ensure your mayo is full-fat, not a light variety, as light mayo can lead to a soggy sandwich. That’s why butter works so well. You need the fat to create the crispy bread that is the signature of a great melted and toasted sandwich. Oh, and if you want to use tomato slices as I do, instead of putting them between the bread and the cheese, I recommend placing them between the tuna and the cheese so that the cheese can melt into the tomato’s crevices.

Change the cheese, change the flavor

I grew up eating what I now jokingly consider “plastic cheese,” recalling packages of individually wrapped American cheese singles in the dairy drawer of the refrigerator. These days, my tastes are far more sophisticated, especially when it comes to this tuna melt recipe. I love experimenting with different cheeses, with smoked cheddar beating out regular cheddar on my tuna sandwiches.

However, I don’t stop there. Gouda, both regular and smoked, is an excellent complement to tuna. Gruyère, Muenster, Monterey Jack, and Swiss are other common choices. Havarti is a very creamy cheese that gives you the perfect melt, just oozing over the tuna. Pepper jack is an excellent choice for anyone who likes a bit more heat on their sandwich, whereas provolone provides a milder flavor.

Serving suggestions

The ideal way to serve this tuna melt recipe—in my opinion—is with a bowl of Crock-Pot Tomato Soup, Tomato-Basil Soup, or, if you really want to bring on the flavor, Roasted Red Pepper And Tomato Soup. You can skip the soup and opt for a side dish like Apple Cabbage Slaw, Gluten-Free Potato Salad, or something fun and crispy like Carrot Chips. Make your sandwich even better with some homemade bread, like this Ciabatta Bread Recipe or this Olive Bread Recipe.

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Tuna Melt Recipe

Crisp up this Tuna Melt Recipe in just 22 minutes! Golden-brown bread, melty cheddar, and savory tuna come together for a satisfying, speedy lunch.

Course Sandwich

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 805kcal

Author Lori Mauer

Ingredients

• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon crushed red pepper flakes optional
• 12 ounces canned tuna drained
• 1 celery rib finely chopped
• 1 small red onion finely chopped
• 1 1/2 tablespoons fresh parsley chopped
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup unsalted butter softened
• 8 slices whole-grain or sourdough bread
• 8 slices cheddar cheese
• Tomato slices optional

Instructions

• In a medium bowl, whisk together the mayonnaise, lemon juice, and red pepper flakes if using. Add the drained tuna, chopped celery, red onion, and parsley. Toss gently and season with salt and pepper.
  
• Butter one side of each bread slice. On the unbuttered side of 4 slices, place a slice of cheese and spread a generous layer of the tuna mixture. Top with another slice of cheddar cheese and, if desired, add tomato slices. Cap each with the remaining bread slice, buttered side facing out.
  
• Heat a nonstick skillet over medium heat. Place the sandwiches in the skillet and cook for 2 to 3 minutes until the bottom is golden brown. Flip and cook for another 2 to 3 minutes until the other side is toasted and the cheese is melted. Depending on the size of your skillet, you'll probably need to do this in 2 batches. Remove from skillet and serve immediately.
  

Nutrition

Calories: 805kcal | Carbohydrates: 70g | Protein: 39g | Fat: 41g | Saturated Fat: 17g | Sodium: 1304mg | Fiber: 3g | Sugar: 7g

The post Tuna Melt Recipe appeared first on Food Faith Fitness.