Week 2025-22: Chicken Fajitas

(Serves 6)
The Recipe
800-900g chicken breasts
1 can diced tomatoes
3 bell peppers, sliced
1 large onion, sliced
4 cloves garlic, minced
2 tbsp lime juice
2 tbsp honey
EITHER
1 bag taco seasoning
OR
2 tsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp basil
1 tsp salt
1 tsp pepper

For serving:
Tortillas, salsa, sliced avocados, shredded cheese, tomatoes, cucumber

If using your own taco seasoning, mix this in a small bowl.

Pour half the canned tomatoes into the bottom of a slow cooker. Top with garlic and half the onions. Add chicken breasts, sprinkle with half the taco seasoning, turn over the chicken and add the rest. Top with remaining tomatoes and onion.

Cook on HIGH for 2 hours or on LOW for ~4.5 hours, add the bell pepper and cook for an additional 30 minutes.

Remove chicken and cut into strips. Spoon out about 1-2 cups of the liquid in the slow cooker (mostly tomato juice) and discard. Add lime juice and honey to the slow cooker and stir to combine. Return chicken and stir.

Serve with tortillas and toppings.

The Verdict
Not too different from other similar recipes I already have in my regular rotation, but the addition of the honey and lime juice really worked! Added a nice touch to the finished dish. I need to be less careful spooning out liquid though - there was still HEAPS left.

I made it with premade taco seasoning. Will have to try making my own next time.

Week 2025-17: Vegetarial Chili Mac

The Recipe
1 onion, medium chopped
1 bell pepper chopped
1 14oz can black beans rinsed and drained
1 14oz can kidney beans rinsed and drained
2 14oz cans crushed tomatoes
1-2 tsp chili powder
1tsp paprika
2 tsp cumin
½ tsp salt
A dash of black pepper
1/2 l vegetable broth
225g elbow macaroni pasta, uncooked
~100g shredded cheddar or mozzarella cheese with more for serving
Chopped spring onions for serving

Place first 10 ingredients (onion through broth) in a crockpot and stir to combine. Cover and cook on LOW for ~7 hours.
Stir in pasta and continue cooking on HIGH for 15-20 minutes, until pasta is cooked through. Stir in cheese.
Serve topped with remaining cheese and spring onions.

The Verdict
The original recipe called for 1.5tbsp chili!!! That seemed like a LOT so I tried with 1tsp chili instead. I think next time I could easily use 1.5 or 2 instead as it really was quite mild. Apart from that it was really good and super easy to make, so I'll definitely add this to my regular rotation.

I served it with bacon for the non-vegetarians people.