I’m always trying to think of ways to get a healthy dinner on the table without much fuss. I wish I had all the knowledge for forethought back when I was raising my little ones, that I have now. It seems like it would have made life a whole lot easier when taxiing the kids around to different fields for practices and/or dance studios. More often than not, we had a frozen prepackaged meal or on the craziest of nights, we went through the drive thru!
It occurred to me just a few weeks ago that frozen meals might be the way to go! No, I don’t have little ones running around my house anymore nor do I have to taxi anyone around either BUT as I work a full time job, blog, create recipes, workout after my ‘full time job’ and fill in the “extra” time with my hubby and friends, my time is not only sparse but precious! Prepping saves me a lot and I think I just found another way to take prepping up a notch!
I started to make fajitas for dinner one night and at the last minute, we were invited out to eat with friends. I already knew the following 2 nights we wouldn’t be eating at home either (because birthday weekend!) so I became concerned I was going to waste the food I’d already started to prepare for dinner! It was then that I just decided to freeze what I started and hope for the best when I eventually pulled it out 3 or 4 days later.
Life changing!!! I defrosted & tossed it all into my cast iron and I had dinner in 10 minutes!! I’m going to be dabbling more with this method because guys, it works! For all you busy mommies and daddies that have little to no time making a full on meal during the week, this one is for you! And quite honestly, it took me about 10 minutes to prep so it’s not like you’ll be hanging out in the kitchen all weekend long, prepping meals for the week.
Okay my friends — give this a-go and let me know what you think. I served these fajitas with paleo tortilla’s but lettuce wraps or in a bowl over cauliflower “rice” would be great too! Let’s eat!
- 4 chicken thighs, boneless/skinless
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 small onion
- 1/4 cup light flavored olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cayenne
- 1/4 tsp pepper
- 1 tbsp arrowroot powder
- Slice bell peppers and onions into strips.
- Cut chicken into chunks or strips.
- In a bowl, combine oil and all seasoning ingredients, except arrowroot powder.
- Place bell peppers & onions into a gallon ziplock bag, along with the fajitas seasoning. Place in microwave on high for 3 minutes. Take out & let cool. Add chicken to the bag, letting out air. Store in freezer til ready to use!
- Defrost fajita mix in refrigerator.
- Heat a cast iron or large pan on medium flame. Gently pour in the fajita package into the heated pan. Cook 10-15 until chicken is no longer pink. Whisk on arrowroot powder to help thicken up the mix/sauce.
- Serve with paleo tortillas, lettuce wraps, guacamole, lime wedges & cilantro.
