Fajita chicken pasta has tender pasta, strips of chicken, charred onions and peppers, and plenty of fajita seasoning and cheese to bring it all together. This delicious family dinner is ready in just 25 minutes!

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

INGREDIENTS:

8 oz. penne pasta

1 tablespoon extra-virgin olive oil, divided

1 medium onion, sliced

2 bell peppers (mixed colors), sliced

4 tablespoons fajita seasoning, divided

1 1/2 lbs. chicken breasts

2 cups shredded Mexican blend cheese (or cheddar)

Optional toppings:

Diced avocado or guac, extra shredded cheese, sour cream or Greek yogurt, pickled jalapeños, fresh chopped cilantro, lime wedges, hot sauce, etc.

INSTRUCTIONS:

Cook pasta according to package directions. Reserve at least 1/2 cup of the cooking liquid when draining the pasta.

Meanwhile, heat 1 1/2 teaspoons of the olive oil in a large, deep skillet over medium high heat. Add the onion and peppers and season with 1 tablespoon of the fajita seasoning. Cook, stirring occasionally, until slightly charred and tender, about 5-6 minutes. Remove the onion and peppers to a bowl.

Add the remaining 1 1/2 teaspoons of olive oil to the same skillet. Season the chicken with 2 tablespoons of the fajita seasoning and add to the pan. Cook, stirring occasionally, until cooked through, about 5-6 minutes.

Return the onion and peppers to the pan. Add the cooked pasta, 1 1/2 cups of shredded cheese and the remaining tablespoon of fajita seasoning to the pan. Add 1/4 cup of the pasta cooking liquid and stir well to combine everything and melt the cheese. Add extra pasta cooking liquid if needed to get everything to come together.

Serve the fajita chicken pasta with the remaining cheese sprinkled on top, and any other desired toppings. Enjoy!

NOTES:

Chicken: Be sure to slice your chicken thin enough. You’ll want them to be small and easy to bite into so you can get some along with the pasta and veggies.

Onions and peppers: Similarly, make sure your onions and peppers are about the same size so they cook evenly. I cut long strips in half so they aren’t so huge to get a fork around.

Pepper colors: Using a variety of different colored bell peppers adds some great flavor and color interest. When possible, it’s nice to have some green, yellow, red and orange in there, but you only need two bell peppers worth for the recipe. So it’s definitely OK to buy one red and one yellow, for instance, and stop there. (Or get a bag of the mini sweet peppers and use some of those.)

Pasta: I love using whole wheat penne for some whole grain goodness, but regular penne is fine. You could also substitute a different pasta shape, like medium shells, if you prefer. Be sure to reserve some of the pasta cooking liquid though when you go to drain the pasta cause we’re using it to tie everything together.

Fajita seasoning: We love homemade fajita seasoning, which is so very easy to mix up yourself, but you can certainly use a store-bought mix. You do need a lot though – 4 tablespoons. I’ve tried it with less and it just didn’t have enough fajita flavor.

Cheese: The bagged shredded Mexican blend cheese is great here for some extra flavor and oomph. However, you could use cheddar cheese or Monterey Jack cheese if you’d like.

Leftovers: The leftover fajita chicken pasta can be stored, once cooled, in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet to warm it back up. Or freeze the leftovers, once cooled, in a freezer-safe ziptop bag or container for up to 6 months. Thaw in the refrigerator overnight and then reheat.

NUTRITIONAL INFO:

YIELD: 6 SERVING SIZE: 1

Amount Per Serving: CALORIES: 436TOTAL FAT: 17gSATURATED FAT: 8gTRANS FAT: 0gUNSATURATED FAT: 8gCHOLESTEROL: 132mgSODIUM: 622mgCARBOHYDRATES: 20gFIBER: 2gSUGAR: 3gPROTEIN: 47g

These ULTRA-easy, melt-in-your-mouth peanut butter cookies with just the right balance of salty and sweet are a sure to please treat.

Course: Dessert

Cuisine: American

Prep Time: 1minute

Cook Time: 10minutes

Total Time: 15minutes

Servings: 18 cookies

INGREDIENTS:

1 1/2 cup all-purpose flour 180g

1/2 cup butter unsalted, room temp 113g

1 cup peanut butter 250g

1/2 cup brown sugar 100g, lightly packed

1/2 cup sugar 100g

1 tsp vanilla extract 5mL

1 egg large, room temp

3/4 tsp baking powder 3g

INSTRUCTIONS:

Preheat over to 350F

Sift flour and baking powder together then whisk to combine.

Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.

Add peanut butter and mix until incorporated.

Mix in egg and vanilla extract then add flour mixture and beat until incorporated.

Roll dough into one inch balls and place on baking sheet lined with parchment paper.

Flatten cookies with a fork in a criss-cross pattern.

Bake cookies for about 10 minutes.

Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

NOTES:

You will bake the cookies until almost done. They will set up and continue baking with the residual internal heat after they’re pulled out of the oven.

They will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.

If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.

NUTRITIONAL INFO:

Serving: 105g | Calories: 193kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 115mg | Potassium: 129mg | Fiber: 1g | Sugar: 7g | Vitamin A: 170IU | Calcium: 20mg | Iron: 0.8mg

Delicious Beetroot and Lemon Juice Cleans Colon Waste and Loses Weight

In today’s fast-paced world, maintaining a healthy lifestyle is more crucial than ever. Our bodies can accumulate toxins over time, and one effective way to detoxify and support weight loss is through a natural colon cleanse. A beetroot and lemon juice cleanse is a delicious and nutritious option that not only flushes out colon waste but can also aid in shedding those extra pounds.

The Power of Beetroot and Lemon:

Beetroot: Often hailed as a superfood, beetroot is rich in essential nutrients, including fiber, vitamins (like vitamin C and B-complex), minerals, and antioxidants. The fiber content in beetroot supports digestive health and helps in moving waste through the colon efficiently.

Lemon: Lemons are packed with vitamin C, which boosts the immune system and aids digestion. They also have a mild diuretic effect, promoting the removal of toxins from the body. The citric acid in lemons supports the production of digestive enzymes, further enhancing digestion.

Preparing Your Beetroot and Lemon Cleanse:

Ingredients:

• 2 medium-sized beetroots
• 1 lemon
• Water

Method:

1. Wash and Peel the Beetroots: Start by washing and peeling the beetroots to remove any dirt or debris. Cut them into small, manageable pieces.
2. Prepare the Lemon: Roll the lemon on a hard surface, applying slight pressure. This will make it easier to extract the juice. Cut the lemon in half and remove the seeds.
3. Blend It All: Place the beetroot pieces and lemon halves (without seeds) in a blender. Add a cup of water to facilitate blending.
4. Blend Until Smooth: Blend the ingredients until you achieve a smooth, vibrant-colored juice. If the consistency is too thick, you can add more water.
5. Strain (Optional): If you prefer a clearer juice, strain the mixture through a fine sieve or cheesecloth.

How to Incorporate the Cleanse:

• Timing: It’s generally recommended to consume this cleanse in the morning on an empty stomach or at least 30 minutes before a meal.
• Frequency: You can enjoy this cleanse 2-3 times a week or as desired. It’s essential to listen to your body and not overdo it.

Benefits of the Beetroot and Lemon Cleanse:

1. Colon Cleansing: Both beetroot and lemon have natural cleansing properties that help flush toxins and waste from the colon, promoting digestive health.
2. Weight Loss Aid: The fiber in beetroot promotes a feeling of fullness, reducing overall calorie intake. Lemon’s diuretic effect can help shed excess water weight.
3. Nutrient Boost: This cleanse is rich in vitamins and antioxidants, providing essential nutrients for overall health.
4. Improved Digestion: The combination of these ingredients supports better digestion by stimulating the production of digestive enzymes.
5. Enhanced Immunity: The vitamin C content in lemon strengthens the immune system, helping your body fight off illnesses.

Important Considerations:

• Allergies: Be mindful of any allergies you may have to beetroot or lemon.
• Stomach Sensitivity: Some individuals may experience stomach discomfort if they consume beetroot juice on an empty stomach. If this happens, try diluting the juice with more water.
• Hydration: Ensure you stay adequately hydrated throughout the day, as both beetroot and lemon can have mild diuretic effects.

In Conclusion:

The beetroot and lemon juice cleanse is a delightful and refreshing way to support your colon health and aid in weight loss. It’s important to remember that while this cleanse can be a valuable addition to your routine, it should complement a balanced diet and overall healthy lifestyle. As always, it’s advisable to consult with a healthcare professional, especially if you have underlying health conditions or concerns. Enjoy this vibrant juice and embark on your journey towards a healthier you!

This beef liver and onions is packed with nutrients and flavor! The beef is tenderized and cooked to savory perfection. The onions add even more flavor. This quick and easy recipe for how to cook beef liver is super healthy and incredibly delicious!

WHY YOU’LL LOVE THIS RECIPE

Beef liver and onions is filled with nutrients and protein.

Liver is one of the healthiest foods.

This quick and easy recipe takes 10 minutes after the meat soaks.

Soaking the beef liver takes out the strong flavor.

In addition, this tenderizes the meat.

This recipe is gluten free, nut free, sugar free, high in protein, low in carbs, and high in vitamins.

For Paleo and Whole30, use unsweetened dairy free milk.

WHAT IS BEEF LIVER?

Beef liver is an organ meat. It comes from cows.

This cut of meat is considered a nutritional superfood. It is high in protein, high in vitamins, and low in carbs.

This meat is not popular with everyone. It is known to have a strong meat flavor and can be tough.

To combat this, soak the meat in buttermilk or milk. This neutralizes some of the meaty flavor. In addition, soaking the liver makes it more tender.

BEEF LIVER HEALTH BENEFITS

Beef liver is loaded with health benefits! It is very healthy and very high in many nutrients.

Liver is high in Vitamin A, riboflavin, Vitamin B12, and copper.

Additionally, liver is high in protein and low in carbs.

Compared to other superfoods, beef liver contains more nutrients. Even kale, spinach and blueberries pale in comparison to liver.

A serving of 100 grams contains only 4 carbs and more than 20 grams of protein. In addition, it contains over 3 grams of healthy fats.

TASTE & TEXTURE

This beef liver recipe is hearty and savory. The onions add a great flavor.

The longer the meat soaks, the more tender it becomes. Do not over cook liver. Overcooking leads to dry gritty meat.

EXPERT TIPS & TRICKS

Thinly slice liver into strips.

If using frozen, thaw completely beforehand.

Soak meat in buttermilk or milk for at least 1 hour. The longer it soaks, the more neutralized the flavor and tenderized it will become.

This beef liver and onions recipe is quick, easy and incredibly flavorful! The beef liver becomes tender and the onions add so much flavor. This protein packed meal is easy, healthy and delicious!

INGREDIENTS:

▢12 ounces beef liver, sliced

▢1 cup buttermilk

▢1 yellow onion, thinly sliced

▢2 tbsp olive oil, divided

▢½ tsp garlic powder

▢½ tsp black pepper

▢½ tsp sea salt

INSTRUCTIONS:

First, add sliced beef liver to a bowl. Pour buttermilk on top. Soak in the refrigerator for at least 1 hour up to overnight.

Once beef has soaked, remove from buttermilk. Pat dry with paper towels. Season on both sides with garlic powder, pepper and sea salt. Discard buttermilk.

In a large skillet, add 1 tablespoon olive oil over medium heat. Add in sliced onions.

Cook onions until tender. Stir occasionally to prevent burning. Remove onions from skillet.

Add remaining 1 tablespoon olive oil to skillet. Add seasoned beef liver to the pan.

Sear on both sides for about 2 to 3 minutes, until internal temperature reaches 160 degrees Fahrenheit. Add onions back to pan for 1 minute to heat up.

Finally, serve beef liver and onions.

NOTES:

Soaking the beef liver in buttermilk helps remove the strong flavor and helps make it more tender. Do not skip this step.

Feel free to soak it in milk or cream if you do not have buttermilk.

Organ meat is considered safe to eat at 160 degrees Fahrenheit.

Use a meat thermometer for accurate results.

Store in the fridge for up to 3 days.

Meat may become tough when reheated. Slowly reheat in the microwave or in a skillet.

Do not freeze.

Nutritional Info:

calories: 190kcal, carbohydrates: 6g, protein: 18g, fat: 10g, saturated fat: 2g, polyunsaturated fat: 1g, monounsaturated fat: 6g, trans fat: 0.1g, cholesterol: 234mg, sodium: 351mg, potassium: 314mg, fiber: 1g, sugar: 1g, vitamin a: 14373IU, vitamin c: 3mg, calcium: 12mg, iron: 4mg