Three-Layer “ChiQuiAvo” (Chicken, Quinoa, & Avocado) Fajitas

Three-Layer “ChiQuiAvo” Fajitas

Ingredients
Chicken Breast
Onion
Bell Pepper
Jalapeno
Salsa (recommend Medium)
Black Beans
Quinoa
Avocado
Tomato
Lime
Soft Tortilla Shells (recommend whole wheat)
Herbs/Seasonings (Cilantro, Oregano, Cumin, Chili Powder, Salt)
Hot Sauce (recommend Frank’s or Texas Pete’s)

Directions
There are three main layers/parts to this, each customizable to your tastebuds (and mood):

  1. Chicken, Onions & Peppers – Cook full chicken breasts with chopped onions and peppers, herbs/seasonings, and some salsa (for other flavorful liquid) in crock pot on low for 6-8 hours. When ready, drain excess moisture (leaving some) from crock pot, shred chicken, and add additional herbs/seasonings to taste. Let sit in crock pot on warm.
  2. Quinoa & Black Beans – Cook separately, then combine (or leave separately). Corn can be added too if desired.
  3. Avocado, Tomato, Onion, & Lime – Chunk, chop, squeeze, and mix. Ideally, this should sit covered in fridge for 30 min before use.

Assemble/layer the above across a soft tortilla shell, garnish with fresh cilantro (optional), squeeze some lime, dash some hot sauce, and devour multiple. Chase with a good nap 🙂

Crema de Calabacín (Zucchini Soup)

Crema de Calabacín (Zucchini Soup)
By: Kevin & Kayla
Difficulty: Easy
Prep/Cook Time: 30-40 Min

It’s an authentic Spanish soup with fresh, summery flavor.

Ingredients
Zucchini
Potatoes (baking / all-purpose)
Onion (vidalia/sweet)
Corn (canned or cooked/grilled and cut off a cob)
Cream (light / reduced fat)
Butter (SmartBalance)
Black Pepper
Salt

Directions

  1. Melt butter in the bottom of a large pan and saute the zucchini and chopped/diced onion (med to med-high heat). Add salt & pepper as necessary.
  2. Peel, chop/cube, and boil the potatoes. Drain when done, saving some of the hot water.
  3. When the zucchini/onion is done, add most of it to a food processor with some of the cream (we had to do this in two batches due to the size of our food processor). Puree the mixture, slowly adding the cream to reach a soupy consistency. Add olive oil too if desired.
  4. Add the zucchini/onion puree, potatoes, and corn to a pan on low heat. Add salt and pepper to taste and if necessary, stir in some of the extra potato water to reach a desired consistency.
  5. Simmer and stir on low heat for at least 10 minutes or until the smell is too good to wait any longer (we tasted it several times).

Additional Notes

  • Less is more. We kept the seasoning to a minimum – the true flavor of the pureed zucchini and onion is perfect as is.
  • We saved some of the sauteed onion to add directly to the soup during the last step to add a bit more texture.
  • We tried a few bites with shredded sharp cheddar cheese on top and it was very good.
  • We paired ours with a salad of green leaf lettuce and fresh vegetables, washed down with some wine although some sangria blanca would probably be best!