Skinnytaste 2 Good and 1 not so...

Pepper Steak

skinnytaste - DELISH

THIS:  https://www.skinnytaste.com/pepper-steak/

12 oz top round beef, trimmed

4 teaspoons plus 3 tablespoons soy sauce 

1 tbsp rice wine

3 tsp cornstarch (or arrowroot for paleo or whole30)

1 tbsp vegetable oil

1 large onion, sliced into thin strips

1 bell pepper, sliced into thin strips

1/2 tsp black pepper

crushed red pepper flakes (optional)

Slice beef into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

The only meal I have ever made that look exactly like the bloggers picture when it was done:) 

SKINNY TASTE CUBANO CHICKEN

Keith has this thing about ham and pickles. Every Father's Day, we have Ham, Potato, Pickle Casserole. By we I mean he and I, the kids won't touch it. I thought that this chicken, with ham and pickles, would be a hit and it was. I didn't bother with the mustard or the soaking in pickle juice (lazy) but it was still super good. I served it with couscous and green beans. 

• 4 (1 lb) thin boneless chicken cutlets
• 1 1/4 cups pickle juice (enough to cover chicken)
• 4 teaspoons deli mustard
• 2 oz thin sliced reduced sodium deli ham
• 2 oz shredded Swiss cheese
• 1-2 dill pickles, sliced very thin lengthwise, dried on paper towel (I used a mandolin)
• olive oil spray

For the breading:

• 1 large egg, beaten
• 1/3 cup seasoned breadcrumbs*
• 1/3 cup seasoned panko*
• cooking spray

Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.

After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.

Preheat oven to 425F. Spray a baking sheet with oil.

Spread 1 teaspoon of mustard over each piece of chicken.

Layer the ham on top, then the Swiss cheese and pickles along the center and roll.

Place egg in a medium bowl.

In a shallow bowl, combine the bread crumbs and panko. Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.

Transfer to the prepared baking sheet and spray the top generously with oil. Bake 25 minutes, until golden outside and cooked through.

https://www.skinnytaste.com/cubano-chicken-pickle-ham-and-swiss-chicken-roll-ups

SKINNYTASTE FAJITA PASTA

I love fajitas and I love pasta- what's not to like...welllll, I think that it is too darn cumin-y. It was not a hit at our house. The reason I am including it is that I am confident that I could use this same idea but sub in some quality taco or fajita seasoning to get a dish that works for us. I would also leave out the peppers because the rotel was really over powered by the peppers and we LOVE rotel around our house. (although peppers are more fajita-y so maybe that works better for you) Great idea, just not exactly to our taste. 

• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp kosher salt
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 large white onion, sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 (10-oz) can Mild Ro-Tel
• 7 oz pasta 
• 1/2 cup light sour cream
• 1 scallion, diced
• 2 tablespoons chopped cilantro
• 4 oz diced avocado (from 1 small)

Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder. (or taco seasoning if you are me)

In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside

Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet

When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes. (I would leave out this step)

Add minced garlic, and stir until fragrant and well combined, about 30 seconds.

Remove from heat and transfer to the plate with the chicken.

In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. (I would throw out the 1 pot plan and cook the pasta separately and then stir it in at the very end because cooking in the broth didn't go as well as expected- I would add the broth with the cream to create a sauce- more taco seasoning if needed- and then stir in cooked pasta after the sauce had been thickened)  

Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

(Instead of mixing in sour cream, I would stir in a tablespoon or 2 of flour and then stir in some cream until thickened) 

Read more at https://www.skinnytaste.com/one-pot-chicken-fajita-pasta/#8FxmbWLxVV5XVuMl.99