Fajita Stuffed Chicken

Seriously, Buzzfeed Tasty videos, I may have gotten a bit overzealous with them.


5 tablespoons canola oil

1 red pepper, diced

1 green pepper, diced

1 yellow pepper, diced

1 onion, diced

1 teaspoon kosher salt

1 teaspoon black pepper

4 oz cream cheese

1/2 cup cheddar cheese

1/2 cup pepper jack cheese

3 boneless skinless chicken breasts

2 teaspoons salt

2 teaspoons chili powder

2 teaspoons cumin

2 teaspoons garlic powder


Heat 2 tablespoons of canola oil in a pan over high heat.  Cook the peppers, onion, salt and pepper until soft and slightly caramelized. Transfer to a bowl.

Mix in the cream cheese, cheddar, and pepper jack. Stir until evenly incorporated and set aside.

In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder. Evenly distribute the spices over the chicken.

Slice a pocket in the chicken horizontally.  Fill the pocket with a spoonful of the veggie mixture.  Press the edges of the chicken together to seal.

Heat the remaining canola oil in a pan over medium heat.  Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.

Serve with salsa, sour cream, and guacamole.


The veggie mixture is 100% delicious.  I could eat it by itself with a spoon.  And I did…

I bought a pound of chicken which was only 2 breasts so there was plenty of stuffing on the side.

I used low-sodium taco seasoning rather than the different chicken seasonings mentioned above.  I already had it on hand so that was easier.

But so starting with the good, moved to neutral, now to the bad:

This was a HUGE reminder to read the comments on a recipe *before* attempting to make it.  Cook a breast of chicken for 5 minutes on each side like that’s in any way going to be enough? I must have been crazy to think that wouldn’t result in severely uncooked chicken!

Several people in the comments suggested 5 minutes on each side to brown the outside and then cook covered for 20-30 minutes in the oven at 350*.  Might be worth trying.  Just cooking on the stove top took closer to 40 minutes, and resulted in very brown/burnt outsides and the insides were fine.  Plus I kept switching every 5 minutes to try to prevent the burning outside and lost too much of the stuffing in the process.

So stuffed chicken itself this time was fine. I’d like to try again with the suggested change to cooking the chicken.  I would probably make the cheese peppers and onion on their own as a side because seriously, yum.


Oven Fajitas

2 posts in 1 day! This is madness!

But really, it’s absolutely delicious.  I’ve made this recipe several times since I first found it and enjoy it immensely.

Oven Fajitas

Original recipe can be found here.


2 small or 1 large onion

2 green bell peppers

1 red bell pepper

1 lb chicken

2 tablespoon vegetable oil

8 6″ tortillas

1/4 cup optional sour cream

Recipe also mentions lime juice and optional cilantro that I haven’t tried

Also, the link names 9 different seasonings to mix as the fajita seasoning.  They’re fairly similar to a basic taco seasoning mix which I always have on hand so I typically use that instead.


Preheat oven to 400 degrees.

Cut the onion(s) and peppers into strips about 1/4 to 1/2″ wide. Place in 9 x 13 casserole dish.

Slice the chicken breast into thin strips as well and add to the veggies.

Sprinkle seasoning and drizzle the oil over everything.  Use your hands to toss until everything is coated.

Bake for 35-40 minutes, stirring once about halfway through.  Scoop onto tortilla and top with sour cream or whatever else if desired.


Like I mentioned early, I’ve made this several times since the first time I tried it. Have enjoyed it immensely.

When I made it yesterday, I made about 1.5 lbs chicken instead of 1 and gotta say, it was better with the lower amounts of chicken. Didn’t quite get as good of a veggie to meat mix.

Also yesterday I left it in the oven more like the full 40 minutes and it was a bit drier. Prolly could do with only the 35 min next time.

“Perfect Chicken”


1 to 1 1/2 lbs Chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika


Preheat oven to 350 degrees.

Mix salt and spices.

Rub all over chicken.

Bake for 25 minutes.


The original recipe was reported as a broken link on Pinterest so I can’t share it.  The pin itself shows the full recipe though.

I tried it out because my family was a big fan of Lemon Pepper Chicken – literally just thin sliced chicken breaks with lemon pepper seasoning – quick, simple, delicious; I was looking for something similar just with different seasonings.  This met that mark.

I’m not sure I’d jump all the way to the “Perfect Chicken” it was labeled as but it was pretty good.

1 note though, the recipe called for 1/2 teaspoon of each spice and that was not enough to cover the breaks, I had to mix another few sets of spices to get them all covered.  Otherwise though, pretty good.


So my family was never big into Mexican/Tex-Mex kinds of food growing up.  That changed for me when I met Boyfriend, who could pretty much live on Taco Bell and similar. So in my recipe hunting, I’ve tried to keep similar in regular rotation.  And these burritos definitely fit that bill. So onward:


Original recipe found right over here.


2 lbs ground beef

1 onion, chopped (I didn’t actually use but is in original recipe)

1 pkg taco seasoning

1/4 tsp pepper

1/4 tsp oregano

Parsley, to taste

1 cup sour cream

2 lbs shredded Montery Jack cheese (or similar – I think I actually used a Mexican or Taco blend)

3/4 cup taco sauce

20 flour tortillas (says the recipe, I used 1 whole package of a dozen tortillas)

*This wasn’t in the original but I also added a can of refried beans.


Brown the ground beef (and onions if applicable).  Add taco seasoning, pepper, oregano, parsley, sour cream, 1/2 the cheese, and 1/2 the taco sauce.  Mix well.

Place 2 or so tablespoons of the mixture on a tortilla shell and roll up.

Place tortilla seam side down in a 9 x 13 casserole dish **

**Before putting in casserole dish, you can also freeze individual servings.  Wrap in plastic wrap and freeze.  Don’t add remaining sauce and cheese though unless/until baking.

In casserole dish, top with remaining cheese and taco sauce.

Bake at 350 degrees for 15 minutes or until cheese melts and it’s heated through.



I made about 4 or 5 (it was a few weeks ago) for that day and put another 7 or 8 in the freezer.  Since I knew so many were heading to the freezer and that those freezer ones would likely be taken to work- I put a bit more than 1/2 of the cheese and taco sauce in the mixture.  I left more than enough to put on top of the casserole dish but I figured that’d keep the freezer tortillas a little cheesier and such.

Definitely worth repeating. No real comments on any changes – although I definitely liked it without the onions and with the beans.

Meatball Sub Casserole

Made this more than a couple weeks ago so here we go:


Meatball Sub Casserole


Original recipe can be found here.


1 loaf Italian bread, cur into 1-inch thick slices

1 8-oz package cream cheese, softened

1/2 cup mayonnaise

1 tsp Italian seasoning

1/4 tsp pepper

2 cups shredded mozzarella cheese

1 lb package fully cooked frozen meatballs, thawed

1 28oz jar pasta sauce



Preheat oven to 350 degrees.

Arrange bread slices in a single layer in ungreased 9×13 baking dish and fill in gaps with small bits of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings.  Spread over bread slices.  Sprinkle with 1/2 cup shredded mozzarella.

Gently mix together sauce and meatballs, spoon over cheese.

Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.



I didn’t use the mayonnaise – I’m not a big fan.  But overall I wasn’t a fan of this recipe, and not because I think it was missing mayonnaise.  I didn’t like the textures of well everything.  It also took longer than if I’d just made regular meatball subs and most definitely doesn’t seem worth the extra effort and time.