Grilled Chicken Fajitas

This is a recipe for grilled chicken fajitas. I originally got it from the Joy of Cooking cookbook, but I changed it a bit and I prefer to grill this meal rather than cooking on the stove.

Ingredients:

1 1/4 lb chicken breasts (sliced in half lengthwise)

2 onions, sliced

2 peppers, halved (I used mini sweet peppers this time)

First I marinate the chicken for an hour or two.

Here's the recipe for the marinade:

1/4 cup liquid - half lime juice, half water

2 scallions, chopped

3 garlic cloves, minced

3 tbs cilantro

1 tbs olive oil

1/2 tsp salt

1/4 tsp crushed red pepper

1/2 tsp cumin

These are the sweet peppers I used this time.  

Two onions, halved

These are the extras: salsa, sour cream, shredded cheese, shredded lettuce

After marinating the chicken for an hour or two, I grill it.

Then I add the peppers & onions.

After I take the food off of the grill, I cut the chicken, onion & peppers into strips. Then serve with tortillas, salsa, sour cream, shredded cheese, shredded lettuce.

Other extras: avocado, guacamole, beans, rice (or spanish rice), pico de gallo

If you want to eat a healthier version, you could make a fajita salad instead of using a tortilla, or just eat the chicken, peppers & onions which is very yummy all by itself.

Chicken Noodle Soup

I made this soup for Derrick and he loved it. I used this recipe as a guideline but changed so many things. This came out of my Better Homes & Gardens cookbook.

Old-Fashioned Chicken Noodle Soup

Ingredients:
1 4-5lb stewing chicken, cut up
6 cups water
1/2 cup chopped onion (1 medium)
2 tsp salt
1/4 tsp black pepper
1 bay leaf
1 1/2 cups dried medium noodles
1 cup chopped carrots (2 medium)
1 cup chopped celery (s stalks)
2 tsp dried parsley or 2 tbs fresh parsley
(I also added some dried dill to taste)

Directions:
1. In a large kettle or Dutch oven combine chicken, water, onion, salt, pepper & bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 2 hrs or until chicken is tender.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones. Cut meat into bite-sized pieces; set aside. (I shredded mine instead of cutting into pieces.) Discard bay leaf. Skim fat from broth.
3. Bring broth to boiling. Stir in the noodles, carrots and celery. Simmer, covered, about 8 minutes or until noodles are tender but still firm. Stir in chicken & parsley; heat through.

Makes about 8 servings.

I cooked the carrots & celery with the chicken for the whole 2 hrs so they were nice & soft .