pasta

Fresh Fruit Fajitas

Do you like mexican food? How about fruit?

My husband and I love them both and we thought we would try something different by combining them into one delicious dish! We are always trying new recipes and ideas in the kitchen and we love to pair up unexpected flavors. That’s how we came up with our latest creation, the fresh fruit fajita!

glamourita fresh fruit fajitas

First, we started with our fresh produce from the farmer’s market. Didn’t we snag some amazing looking fruits and veggies?

Next, julienne the bell peppers and dice the jalapenos. Sauté the cut veggies in olive oil and hot sauce (I suggest leaving out the hot sauce if you are sensitive to spicy foods)

glamourita fresh fruit fajitas

While you vegetables are sautéing, cut cooked rosemary chicken into bite sized pieces.

glamourita fresh fruit fajitas

After heating your tortillas, add chicken pieces and top with sautéed peppers and cut stone fruit.

glamourita fresh fruit fajitas

Don’t these look awesome? We served our fajitas with farro. We mixed the cooked farro with corn, black beans and halved grape tomatoes, a quick easy side!

glamourita fresh fruit fajitas

Now you have a complete, healthy meal to serve for dinner!

glamourita fresh fruit fajitas

 

 

 

FRESH FRUIT FAJITAS

Ingredients:
1 lb of chicken
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 red jalapeños, diced
1 yellow peach, julienned
1 nectarine, julienned
grape tomatoes as topping, diced
8 corn tortillas
½ Tbsp extra virgin olive oil
½ Tbsp of hot sauce
rosemary and black pepper for rub

 

Instructions:

  1. Season chicken with rosemary and black pepper and cook on medium-high heat.
  2. Heat extra virgin olive oil on medium heat and add cut bell peppers, jalapeños and hot sauce. Sauté for 6-8 minutes, or until vegetable start to soften.
  3. While vegetables are sautéing, cut cooked chicken into bite sized pieces.
  4. Heat corn tortillas for a couple minutes in toaster over or on hot skillet to warm.
  5. Now you are ready to assemble your fajitas! Start with your warm tortillas and add chicken. Top with peppers, sliced stone fruits and tomatoes.
  6. Serve with your favorite side and Enjoy!

Skinny Spaghetti Squash


Skinny Spaghetti Squash- glamourita.com

Ever since my husband and I have returned from our honeymoon in Italy we cannot stop craving pasta! After a few heavy pastas back in the states, I was determined to find a healthy alternative to satisfy our cravings. My husband can be a bit picky, therefore it can’t lack flavor or texture or else it’s an immediate veto! I found this recipe below on Skinny Mom blog (recipe here) and decided to try making spaghetti squash for the first time. I decided to make a few adaptations since I rarely follow a recipe exactly.  I was pleasantly surprised how closely the texture mimics flour pasta. Also, all the added vegetables make the dish very filling and flavorful. This recipe is now my go to pasta dish and I encourage you to try it. Don’t be afraid to switch up the vegetables for your family’s favorites or what’s in season.  It’s quick, easy, healthy and delicious.

Skinny Spaghetti Squash- glamourita.com

Skinny Spaghetti Squash- glamourita.com

Skinny Spaghetti Squash- glamourita.com

Skinny Spaghetti Squash- glamourita.com

 

Skinny Spaghetti Squash with Meat Sauce

Ingredients:
1 lb of lean ground beef (ground turkey works great too!)
2 medium sized squashes (8 cups cooked spaghetti squash)
1 carrot peeled and chopped
1 celery stalk chopped finely
1 small zucchini chopped
1 orange bell pepper chopped
1 24 oz jar of spaghetti sauce
1 tsp extra virgin olive oil
1 tbsp hot sauce (optional)
½ cup part skim mozzarella cheese

Instructions:

  1. Preheat oven to 400 degrees
  2. Cut spaghetti squash in half lengthwise and use a spoon to scoop out all the seeds and membrane. Place squash cut-side up on baking sheet. Sprinkle with salt and pepper and bake for 45 minutes.
  3. While spaghetti squash is baking, add extra virgin olive oil to large, deep sauce pan. Add carrots and celery and saute 3-4 minutes until they soften.
  4. Add lean ground beef or turkey to the vegetables. Continue to cook while breaking up meat until the meat is no longer pink. Once meat is thoroughly cooked, add the zucchini, orange bell pepper, spaghetti sauce and hot sauce (optional) to the pan. Stir until all ingredients are mixed and simmer for 5-10 minutes.
  5. When spaghetti squash is cooked, edges should be curled slightly up. Remove from the oven let cool for 5 minutes.
  6. Once cooled, begin to remove the flesh with a fork, which will come out looking like spaghetti strands.
  7. Transfer all spaghetti squash to a casserole dish and cover evenly with the meat sauce.
  8. Top with mozzarella cheese and bake at 350 degrees until cheese is melted.  Serve hot and Enjoy!