Another pasta dish, I know - but this is a great one for summer. The combination of the fresh vegetables and spices is great, and topping it with feta at the end makes it even better (as cheese usually does).
What you will need:
12 ounces whole wheat spaghetti
2 tablespoons olive oil
1.5 cups chopped bell peppers, assorted colors
2 cups arugula
4 cloves garlic
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper *omit if you don't want a bit of a kick
salt and pepper, to taste
feta, to taste
Cook spaghetti according to directions. While spaghetti is cooking, place peppers in strainer in the sink. Drain noodles onto peppers to warm them slightly. Place noodles and peppers in a large serving dish. Add olive oil, arugula, garlic, and spices. Toss to coat. Top with crumbled feta when ready to serve.
I've made these fajitas a few times and a few different ways based on what I had at home. They are a take on Skinnytaste's Chicken Fajitas and very simple and quick to put together. They are great topped with Pico De Gallo, stuffed into a tortilla, or eaten plain.
Here's what you will need:
16 oz boneless skinless chicken tenderloins (or chicken breasts)
1 bell pepper, chopped
1 small onion, chopped
2 limes, juice of
2 teaspoons olive oil
salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon garlic powder
(you may want to add other types of peppers or spices to fit your taste)
In a medium non stick pan, cook chicken over medium heat in the juice of two limes. I started doing this recently to avoid using oil and it gives the chicken a great flavor.
Shortly after putting chicken in the pan, add cumin, garlic powder, salt, and pepper. In a medium sized bowl, toss chopped peppers and onions with 2 teaspoons olive oil, salt, and pepper.
When the chicken is done cooking, remove from pan and put the pepper and onion mixture in. Saute until tender.
Meanwhile, you can shred your chicken.
When the peppers and onions are done, mix them with your chicken and enjoy!
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