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Judie

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Oven Fajitas

The quickest of meals, enough to quench the hungriest of appetites!

Ingredients:
Makes 4 servings

2 chicken breasts, cut into thin chunks
1 onion, sliced
2 peppers, sliced
1 tbsp olive oil
1 tsp cornflour
1 pkt fajita spice mix (*see note below)
Guacamole or sour cream, to serve
8 fajitas (or wraps)

Directions:
Put the chicken, onion and peppers in a casserole dish. Add the oil, fajita spice mix and the cornflour and mix well. Bake in a preheated oven at 200 degrees Celsius for about 30 minutes, stirring the mixture once half way through.

Divide the chicken mix between the fajitas or wraps, top with some sour cream or guacamole, close and serve.

* If a fajita spice mix is unavailable, you can use a mix of paprika, garlic granules, pepper, salt, cayenne pepper, and a sprinkle of chili powder.

Adapted from Original Recipe

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Creamy Red Pepper-Feta Sauce

Easy as 1,2,3 and wonderfully tangy!

Ingredients:
Makes 2 servings

1 tsp olive oil
1 small onion, chopped
1 garlic clove, peeled and chopped
155g jar roasted red peppers, drained and chopped
100ml chicken stock or vegetable stock
60g crumbled feta cheese
Salt
Freshly ground black pepper
Fresh parsley leaves, chopped

Directions:
Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 1 tablespoon of the feta. Process until combined and smooth, about 30 seconds.

Mix with the pasta, and season with salt and pepper, to taste. Sprinkle with parsley and remaining feta cheese.

Nutrition Facts:
Calories (kcal): 470
Protein: 18g
Carbohydrates: 73g
Fat: 11g
Saturated fat: 4.5g
Fiber: 10g
Sodium: 1050mg
Cholesterol: 51mg

Adapted from Original Recipe

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Pork Chops with Pineapple Salsa

Lovely, unusual recipe!

Ingredients:
Makes 2 servings

1/2 cup basmati rice
1/2 tin pineapple rounds
1/2 tbsp ginger, peeled and minced
1/2 tbsp vegetable oil
1/2 tbsp soy sauce, plus a splash for the salsa
1/2 tsp Chinese five-spice powder
4 green onions
4 (small) pork chops
Pinch of red pepper flakes

Directions:
Combine the rice and 1 cup water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.

Meanwhile, take 2 pineapple slices and grate them on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1/2 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Chop half the scallions and add them to the marinade. Add the pork chops and turn to coat; let marinate at room temperature for 10-15 minutes.

Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder. Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the remaining scallions and pineapple, turning occasionally, until charred, about 3 minutes.

Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.

Adapted from Original Recipe

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