Chicken Fajitas (crock
pot)
1 yellow onion, sliced3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
1/4 to ½ cup chicken broth, depending on preference
½ teaspoon salt
1 Tbsp of fajita seasoning
Squirt of lime juice
Tortillas
Fajita fixings
Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.
Whole Wheat Spinach
Tortilla's
(About 15 tortillas)
1 Tbsp ground flax seed
5 oz spinach (thawed, not drained)
1 tsp salt
1 1/2 Tbsp oil
1/8 c water
1 c all purpose flour
1 c wheat flour In a blender or mini-food processor puree oil, flax seed, salt and spinach together (this may take a while). Pulse in flour, 1 c at a time. Drizzle in water until the mixture forms a dough, but stop before it gets sticky. Divide dough into balls roughly smaller than a ping pong ball. (I got 30 from this recipe) Cover with a towel while rolling out.
Flatten each ball with the palm of your hand (one at a time). In a pasta machine, roll each ball out until very thin. Start on the thickest setting and roll progressively thinner. I got up to setting 6 on my pasta machine. If you go too thin and it rips, just squish it into a ball again. If you want to, you can cut the dough into rectangles or circles or other desired shape before cooking. I went rustic and went with the shapes formed naturally.
(You could also roll them with a rolling pin on a lightly floured surface).
Cook tortillas on an non greased pan on medium heat (I used my electric skillet at 300 F) for a minute or so on each side. Small bubbles will form and they will brown slightly. When finished cooking, transfer to a large plastic baggie and seal to keep steam in. This will keep them soft. Store in refrigerator.
NOTE: I divided the tortilla recipe and it made 4 large ones :D
5 oz spinach (thawed, not drained)
1 tsp salt
1 1/2 Tbsp oil
1/8 c water
1 c all purpose flour
1 c wheat flour In a blender or mini-food processor puree oil, flax seed, salt and spinach together (this may take a while). Pulse in flour, 1 c at a time. Drizzle in water until the mixture forms a dough, but stop before it gets sticky. Divide dough into balls roughly smaller than a ping pong ball. (I got 30 from this recipe) Cover with a towel while rolling out.
Flatten each ball with the palm of your hand (one at a time). In a pasta machine, roll each ball out until very thin. Start on the thickest setting and roll progressively thinner. I got up to setting 6 on my pasta machine. If you go too thin and it rips, just squish it into a ball again. If you want to, you can cut the dough into rectangles or circles or other desired shape before cooking. I went rustic and went with the shapes formed naturally.
(You could also roll them with a rolling pin on a lightly floured surface).
Cook tortillas on an non greased pan on medium heat (I used my electric skillet at 300 F) for a minute or so on each side. Small bubbles will form and they will brown slightly. When finished cooking, transfer to a large plastic baggie and seal to keep steam in. This will keep them soft. Store in refrigerator.
NOTE: I divided the tortilla recipe and it made 4 large ones :D
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