Easy Meals

AIR FRYER/SHEET PAN FAJITAS

First, put together the seasoning....

Fajita Seasoning

1 tablespoon chili powder
1 tablespoon cumin
1 1/2 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
Note: Double or triple this recipe and keep in a jar to have on hand.  

Ingredients:

2-3 chicken breasts (you can use beef but the cooking time may need to be adjusted based on preference) 
1 bell pepper
1 onion 
Olive oil
Slice chicken breasts and peppers/onions.
Drizzle with oil and sprinkle all of the seasoning on top.

For sheet pan, add all to sheet pan and bake for 15-20 minutes at 425 degrees.
For air fryer, place in air fryer for about 15 minutes on 390 degrees.  Preheat air fryer depending on model. 
OR
Add seasoned raw chicken and veggies  to a gallon bag to freeze for later and use to make fajitas, salad, quesadillas, nachos, etc.

Garlic Balsamic Pork Tenderloin

2 pound boneless pork tenderloin
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
1 1/2 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil

Mix together the marinade ingredients. Add trimmed pork tenderloin. Freeze all in a gallon bag until the day before you want to cook it. 
Thaw overnight and bake on a sheet pan for about 20-25 minutes at 400 degrees.
Great with roasted potatoes and a green veg.

Chimmichurri Skirt Steak

2 pounds skirt steak, cleaned of sinew and excess fat
1 yellow onion, diced
1 bunch fresh cilantro including stems, roughly chopped
1 bunch fresh parsley, roughly chopped
1/2 teaspoon garlic, minced
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon fresh basil, roughly chopped (optional)

Place all ingredients in a gallon bag to freeze for later
OR
Add directly to slow cooker/instant pot.
Cook 6-8 hours on low. 
You can definitely use a pork or beef roast instead for this.
Love serving this with potatoes, but you could also pair with rice.

Ground Beef Stroganoff
This is like Hamburger Helper, but homemade without all the weird ingredients.
This recipe is from therealfooddietitians.com
Serves 4

Ingredients:

1 tablespoon avocado oil or olive oil
1 pound lean ground beef (90/10 or 93/7)
8 ounces of white or baby bella mushrooms, sliced
1/2 medium onion, diced (about ¾ cup)
3 garlic cloves, minced (about 1 tablespoon)
1/4 teaspoon fine sea salt, more to taste
1/4 teaspoon black pepper, more to taste
2 tablespoons all-purpose flour
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1 cup beef broth
1/2 cup full-fat sour cream
1 pkg egg noodles, cooked according to package directions and drained
Optional for garnish: fresh parsley, minced

Add the oil to a large skillet over medium heat. Once the oil is hot, add the ground beef. 
Brown the beef for about 5 minutes, breaking it up with a wooden spoon until it’s about 80% browned. It’s OK for some of the beef to still be pink.
Add the mushrooms, onions, garlic, salt, and pepper to the beef. Continue to cook, stirring occasionally, for another 5-7 minutes or until the onions are translucent and the mushrooms are cooked down.
Sprinkle the flour over the ground beef and sliced mushrooms. Use a stirring spoon to mix it together.
Add the Worcestershire sauce, Dijon mustard, and beef broth. Stir until well combined.
Increase the heat to medium-high and bring the mixture to a simmer for 3-4 minutes, or until the sauce thickens slightly.
Remove the skillet from the heat and stir in the sour cream. Let everything sit for 5-10 minutes in the skillet before serving. This time allows the sauce to thicken further.
Gently combine the beef and sauce with the egg noodles.
Garnish with minced parsley. Season with additional salt and pepper to taste.

Creamy Cajun Pasta
Adapted from natashaskitchen.com
Serves 6

8 ounces penne pasta (or pasta of your choice)
1 pkg andouille sausage, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon Cajun seasoning (see below for a Cajun seasoning recipe great for controlling spice level)
2 tablespoons unsalted butter
2 garlic cloves, minced
1 14oz can of diced tomatoes
1 1/2 cups heavy whipping cream (or half & half)
1/2 cup Parmesan cheese, grated (plus more for serving)
2 tablespoons parsley, chopped (optional for garnish)

Cook the pasta in a pot of salted water until al dente according to package instructions. Drain the pasta and cover to keep warm.
In a deep skillet, heat the olive oil over medium heat.
Add sliced sausage and brown. Once browned to taste, set aside. 
In the same skillet, melt the butter with the garlic and cook for 30 seconds until fragrant.
Add in the diced tomatoes and saute for about 2-3 minutes.
Pour in the heavy cream, Cajun seasoning and grated cheese.
Bring to a simmer and reduce the heat to medium-low and continue to simmer until the sauce thickens.
Add the sausage and pasta to the skillet and stir until the pasta is coated and everything is heated through.
To serve, garnish with more Parmesan and parsley, if desired. You can also add more Cajun seasoning if needed. 
Notes -
Different brands of Cajun seasonings have varying amounts of salt and spiciness. If your seasoning is saltier, start with half of the seasoning and add more to taste.
You can add vegetables to this such as onions, bell peppers, asparagus, green beans or even sauteed mushrooms. Add those when you add the garlic and sauce until soft. 

Cajun Seasoning 
 3 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp Italian seasoning
2 Tbsp salt (or leave this out and salt each recipe to taste)
1 Tbsp cayenne pepper (more or less or none depending on your family)
1 Tbsp dried thyme
1 Tbsp onion powder 
Combine all and store in an airtight container.