Recipe Swap

Re: Recipe Swap

• sawasap member

  March 2023

  My current go to recipe is sheet pan chicken fajitas:

  
  

  Preheat oven to 425. Slice onions, peppers, and chicken breast thin and put in a ziploc bag. Add fajita seasoning, olive oil, and a bit of lemon or lime juice. Close the bag and mix well. Dump onto a lined cookie sheet and spread out. Bake for 16 minutes, stirring halfway through.

  
  

  I like this one because it's super simple and versatile. You can make standard fajitas with it, or fajita bowls. And I've used the leftovers on pizza too.

  
  

  Also, you can prep it all ahead of time, leave it in the fridge, and just dump and cook when you want to eat. I think you could freeze this one too, just make sure it's completely thawed before cooking.

  
  

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• linh18 member

  April 2023

  I made Thai chicken noodle soup last week. It was super easy and super flavorful.
  
  -2 tbsp olive oil
  -1 carrot

  -1 inch ginger, peeled and minced

  -3 cloves garlic, minced
  - 1 onion, sliced thinly

  - 2 tbsp curry powder

  -1 can young bamboo shoots (drained) (or frozen is good too)

  - 1 package liquid tomyum seasoning ( both above found in imported aisle of grocery store)
  -1 can full fat coconut milk

  - 4 cups chicken broth

  -4 chicken breasts, sliced thinly

  
  Just cut up everything and add to a slow cooker and cook until veggies are soft and chicken is cooked. Eat with noodles (we had rice vermicelli). If you don't have the specific veggies on hand, just substitute with what you do have (bell peppers, broccoli etc) 
  
  Made enough for 6 large servings 

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• newtothisgirlie member

  May 2023

  Definitely going to be freezing things for postpartum!! Would love suggestions on things that keep/defrost well!  

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