Really You should cook!

Parents of young children, I know it is hard, I know you are busy but you have to start cooking, if you are not doing so in your home.  Eating out on a regular basis is bad for your children in several ways. 

1.         The children’s menu wherever you may being dining is not nutritious.  If it is, good for you, you still need to cook!

2.        Children need to learn to eat what is in front of them.  Children that only know about picking form a menu sometimes lack in social graces and do not know how to be a guest in another’s home.

3.         Children learn from example.  If your child thinks food comes from a restaurant that is what they will do for their families.

I must say if you are eating, sitting down, as a family, that is great because family time is good no matter what the situation. (Although eating at home and preparing a meal together is better!)   My issue is with eating on the run, in a car, on the soccer field or at dance class on a break. 

Here is a simple Chicken Fajita recipe that will be a hit with the kids. You will like it too! You can prepare it a day ahead and it will take less than 30 minutes to get a meal on the table.   

Chicken Fajita

2 slightly frozen chicken breasts (If you leave chicken slightly frozen it is very easy to cut into strips)

1 green pepper, cut in julienne strips (Long narrow strips)

½ red pepper, cut in julienne strips

½ yellow pepper, cut in julienne strips

½ red onion, slices (Rings of the onion)

3 Tablespoons oil

2 t chili powder

1 t garlic powder

2 t cumin

½ t pepper

½ t salt

tortillas

3 Tablespoons lime juice

Sour cream and cheddar cheese for topping

On day one cut chicken breast, and all peppers into strips.  Slice onions into rings. 

Mix the spices: chili powder, garlic powder, cumin, pepper and salt, in a small bowl.  Put chicken strips in a small zip lock bag.  Sprinkle the spice mixture over the chicken, seal and shake so that spices are distributed evenly on the chicken strips.  Label, seal and marinate in refrigerator.

Place the cut peppers and onions in large zip lock bag, label and seal. 

On day two place the oil in a large frying pan on medium high heat, and fry the cut chicken strips until they are lightly browned. (They should not be pink in the center.)  Add the peppers and onions until they are cooked but turgid.  Stir continuously.  Once complete, deglaze the pan with the lime juice stirring and cooking for additional 1-2 minutes.

Top tortilla with 1 t of sour cream and 1 T of shredded cheddar cheese. Top with cooked chicken, pepper, onion mixture.  Wrap like present and enjoy.

Serves 4-6 generously

Peace and Love the FACS teacher, Jane