If you are looking for a quick, easy and deliciously simple supper to cook for the family that everyone will love, look no further.
Especially if they are fond of Tex Mex flavors. Chicken Fajita Pizza fits the bill on all counts! Not only is it quick and easy to make, but it uses store cupboard ingredients for the most part!
You can actually have it on the table in not much more than half an hour, including the prep time. It uses some convenience foods, but you can always vary them if need be.
I picked up a refrigerated pizza crust the other day. Its not normally something which I buy, but they were on special and I thought it might be a handy ingredient to have in the refrigerator for when the mood for eating pizza hit!
It hit me today.
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I had some chicken which needed using as well as some fresh bell peppers. Yellow and red. It might have been a bit prettier with a green pepper, but I didn't have one of those.
And these days I am very much about using what I have! Groceries have become so expensive lately. It is not unusual to walk out of the store having spent a lot of money and not have a lot to show for it.
SO I want to use what I have up, not pick up new things when I have perfectly useable ingredients in my fridge or cupboards!
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I cannot take credit for this recipe. I have adapted it from a cookbook I have by Taste of Home called The Ultimate Chicken Cookbook. This is the first recipe I have cooked from it, and I have to say I am really pleased with the results.
Simple ingredients and not a lot of ingredients, put together in a most delicious way. That is my favorite way to cook!
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WHAT YOU NEED TO MAKE CHICKEN FAJITA PIZZA
Simple. Simple. Simple.
- 1 pkg (13.8 oz/392g) refrigerated pizza crust
- 1/2 pound (8 ounces/226g) boneless, skinless chicken breast, cut into strips
- 1 tsp canola oil, divided
- 1 medium onion, peeled and sliced
- 1 medium sweet red bell pepper, trimmed, seeded and cut into strips
- 1 medium green or yellow bell pepper, trimmed, seeded and cut into strips
- 1 tsp chili powder (mild)
- 1/2 tsp ground cumin
- 1 clove garlic, peeled and minced
- 1/4 cup chunky salsa (about 60g)
- 2 cups (260g) grated Mexican cheese blend
To serve: (optional)
- Dairy sour cream
- additional tomato salsa
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You don't necessarily need to use a refrigerated pizza crust. You could easily make your own if you want to. I have a really great recipe here that makes a beautiful crust in 20 minutes. It all depends on how much time you want to spend.
You can also buy some really good crust mixes as well. We like the Gatusso ones. They work really well and don't taste overly of baking powder or soda.
I have to say though, this refrigerated crust that I used worked really well and tasted nice also.
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Any well flavored chunky tomato salsa would work well. Just be sure to pick one that your family enjoys. I favor a mild salsa myself and today I used Pace.
I used a store brand pre-grated Tex Mex blend of cheese. Normally I like to grate my own cheese, especially if I am using it for a sauce, but for things like this a pre-grated blend works great!
A note for those who live in the UK. Make sure you use MILD chili powder. The chili powder here in North America is a chili powder blend and not as hot as the chili powder in the UK, which is unadulterated.
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I learned that lesson fairly early on when I moved to the UK. I like to toss my oven chips with chili powder sometimes, especially if I am making wedges from scratch.
The first time I made them for my husband in the UK, I had no idea of the strength of the chili powder and I added my usual amount (about 1/2 TBS) and it almost blew our heads off. Can you spell inedible?
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HOW YOU MAKE CHICKEN FAJITA PIZZA
This is so simple to make and goes together in next to no time. You start by preheating the oven to 425*F/220*C/ gas mark 6. You will need a 10 by 15 by 1 inch sheet pan. Butter it really well.
Unroll the pizza dough and flatten it onto the baking tray. Build up the edges slightly. Bake in the preheated oven for 8 to 10 minutes, just until beginning to brown on the edges.
While the crust is in the oven, heat half the oil in a skillet which has also been sprayed with non-stick cooking spray. Add the chicken strips. Cook over medium heat for 4 to 6 minutes until no longer pink inside. Remove and keep warm.
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Add the remaining oil and the peppers and onions to the skillet, along with the chili powder and cumin. Cook until crispy tender. Add the garlic and cook for a minute longer.
Stir in the chicken and the salsa. Heat through.
Sprinkle half of the cheese on top of the partially baked crust, leaving the edge free. Top with the chicken/pepper/onion mixture spreading it out evenly. Sprinkle the remaining cheese over top.
Bake in the preheated oven for an additional 8 to 10 minutes until the crust is golden brown and the cheese has melted.
If desired sprinkle with some chopped coriander(cilantro). Serve cut into squares with or without sour cream and additional salsa. Delicious!
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I am not sure if it freezes well or not. I am going to try and will get back to you on that one. As a single person in my household, I cannot eat a whole one of these in one go!
But it is perfect for a family with one or two children.
I am thinking that leftovers will also taste really good, so I will keep a piece out for my lunch tomorrow, and freeze the rest. My brother might enjoy it when he is here in a few weeks time.
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This was a really delicious pizza that I personally really enjoyed. What are your favorite toppings for on a pizza?
My daughter likes ham and pineapple. What are your thoughts on that? Do ham and pineapple belong on a pizza?
I guess when you are making a pizza for yourself anything goes really. Its all about what you enjoy eating yourself!
Chicken Fajita Pizza
Yield: 6
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This delicious pizza is very simple to make and a hit with everyone I serve it to! Quick, simple and very tasty and a great way to get some extra vegetables into the kids!
Ingredients
- 1 pkg (13.8 oz/392g) refrigerated pizza crust
- 1/2 pound (8 ounces/226g) boneless, skinless chicken breast, cut into strips
- 1 tsp canola oil, divided
- 1 medium onion, peeled and sliced
- 1 medium sweet red bell pepper, trimmed, seeded and cut into strips
- 1 medium green or yellow bell pepper, trimmed, seeded and cut into strips
- 1 tsp chili powder (mild)
- 1/2 tsp ground cumin
- 1 clove garlic, peeled and minced
- 1/4 cup chunky salsa (about 60g)
- 2 cups (260g) grated Mexican cheese blend
To serve: (optional)
- Dairy sour cream
- additional tomato salsa
Instructions
- Preheat the oven to 425*F/220*C. gas mark 7. Butter a 15 by 10 by 1 inch baking tray.
- Unroll the pizza dough and flatten it onto the baking tray. Build up the edges slightly. Bake in the preheated oven for 8 to 10 minutes, just until beginning to brown on the edges.
- While the crust is in the oven, heat half the oil in a skillet which has also been sprayed with non-stick cooking spray. Add the chicken strips. Cook over medium heat for 4 to 6 minutes until no longer pink inside. Remove and keep warm.
- Add the remaining oil and the peppers and onions to the skillet, along with the chili powder and cumin. Cook until crispy tender. Add the garlic and cook for a minute longer.
- Stir in the chicken and the salsa. Heat through.
- Sprinkle half of the cheese on top of the partially baked crust, leaving the edge free. Top with the chicken/pepper/onion mixture spreading it out evenly. Sprinkle the remaining cheese over top.
- Bake in the preheated oven for an additional 8 to 10 minutes until the crust is golden brown and the cheese has melted.
- If desired sprinkle with some chopped coriander(cilantro). Serve cut into squares with or without sour cream and additional salsa. Delicious!
Thank you so much for visiting! Do come again!
I picked up some ground turkey when my sister and I were at the grocery store the other day. I confess I am not overly fond of ground beef, but I do like ground turkey for some reason. That's actually a good thing really because turkey is much better for you than beef!
Today I some delicious baked turkey meatballs without bread crumbs. I am trying to cut back on my carbs these days and any little thing I can do towards that end helps.
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The recipe I am sharing today is a small batch recipe which I adapted from one I found on eat well 101. Not only did they look really delicious, but they seemed to be very healthy as well.
They also looked very simple and easy to make and you know how much I like simple and easy! The original recipe served 6 people, so I was able to cut it back to serve only 3, or 2 very hungry people.
If you keep your sides to low carb options such as cauliflower rice, or even just an assortment of steamed vegetables you will be more than okay!
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These easy and delicious meatballs are fabulous in every way. They are loaded with beautiful fresh flavors and topped with a simple garlic and herb butter sauce.
This was also a wonderful opportunity for me to take advantage of the fresh herbs I planted a few weeks ago in my window boxes. Sage, thyme, rosemary and parsley. Yum, delicious!
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It seems like a long list, but it is really just mostly herbs and seasonings. Don't worry if you don't see salt in the list, you really don't need it as there are so many lovely flavors from everything else.
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For the meatballs
- 1 pound (450g) ground turkey
- 1/2 cup (55g) grated mozzarella cheese
- 1/2 TBS grated parmesan cheese
- 1 small free range egg
- 1/2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp fresh minced garlic
- 1/2 tsp crushed red chili flakes
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For the lemon garlic butter:
- 1/2 cup(120g) butter
- the juice of 1/2 lemon
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp chopped fresh thyme leaves
- 1/2 tsp chopped fresh sage
- 1/2 tsp freshly ground black pepper
- 1 tsp hot sauce
- 3 TBS chopped fresh parsley
- 3 cloves garlic, peeled and minced
You will also need: (optional)
- 2 TBS grated Parmesan cheese
- fresh herb sprigs and lemon slices to garnish
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TIPS FOR MAKING THE BEST MEATBALLS
Don't overhandle or overwork the meatball mixture. This will toughen your meatballs. I recommend a very light touch.
Keep all of your meatballs uniform in size so that they cook evenly and in the same amount of time. To this end you can use a cookie scoop to scoop out the right amount for each one.
Don't over cook. Follow the cook times carefully. It is very easy to overcook poultry and you end up with a dry meatball. If you keep to the cook times, your meatballs will be moist and delicious.
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HOW TO COOK BAKED TURKEY MEATBALLS
These are really very easy to make and cook very quickly as well. If you are looking for a quick and easy supper, this recipe will not disappoint!
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a shallow baking dish that is large enough to hold your meatballs all in one layer.
Mix together the ground turkey, mozzarella cheese, parmesan cheese, egg, onion powder, garlic, Italian seasoning, and crushed chili flakes in a bowl. (You don't need salt. There is plenty of flavor in this mixture.)Shape into walnut sized balls and place into the baking dish, leaving space in between each.
Bake for 15 to 20 minutes, or until just cooked through. Remove from the oven and drain off any fat if any has accumulated.
While the meatballs are cooking melt the butter without allowing it to brown. Stir in the remaining ingredients, including the lemon juice, combining them well.
Spoon this mixture over top of each meatball, and sprinkle with the remaining Parmesan cheese if desired. Return to the oven for 5 to 10 minutes, taking care not to overcook them. Remove from the oven. Scatter lemon wedges and herb sprigs decoratively in the dish. Serve immediately and enjoy!
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These delicious meatballs have just the right amount of spice and flavoring. You don't need any salt at all in these. They are perfect just as they are.
That lemon garlic butter sauce is really tasty. I can see it working well with all kinds of poultry or fish. The flavors are spot on. Rich and earthy with all of the herbs and just the right amount of butter, lemon juice and other seasonings.
If you are not fond of spicy you can adjust the amount of Sriracha sauce used. I used the full amount and found it to be just right.
When you want a quick dinner, simply reheat, make up the sauce and spoon it over to finish. Yummilicious! Who doesn't like the idea of having a tasty meal such as this on tap in the freezer!!
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If, like me, you are fond of ground turkey you may also enjoy these other turkey meat balls offerings! I can promise you they are each delicious in their own right.
CRANBERRY & APPLE TURKEY MEATBALLS - All the flavors of Thanksgiving in a tiny bite sized meatball. Delicious!
TERIYAKI TURKEY MEATBALLS - If you are fond of Asian flavors, you will quite simply love these. They are gluten free and terrifically tasty!
TURKEY MEATBALLS AND LEMON RICE - This is my all time favorite turkey meatball dish. Everything cooks all in one pan. Tender and delicious meatballs nestled in a delicious lemon rice. You cannot go wrong!
Baked Turkey Meatballs with Lemon Garlic Butter Sauce
Yield: 3
Prep time: 8 MinCook time: 30 MinTotal time: 38 Min
These fabulously tasty meatballs are tender and delicious. The fact that they are also low carb, keto and diabetic friendly is a bonus! This is a small batch recipe.
Ingredients
For the meatballs
- 1 pound (450g) ground turkey
- 1/2 cup (55g) grated mozzarella cheese
- 1/2 TBS grated parmesan cheese
- 1 small free range egg
- 1/2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp fresh minced garlic
- 1/2 tsp crushed red chili flakes
For the lemon garlic butter:
- 1/2 cup(120g) butter
- the juice of 1/2 lemon
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp chopped fresh thyme leaves
- 1/2 tsp chopped fresh sage
- 1/2 tsp freshly ground black pepper
- 1 tsp hot sauce
- 3 TBS chopped fresh parsley
- 3 cloves garlic, peeled and minced
You will also need: (optional)
- 2 TBS grated Parmesan cheese
- fresh herb sprigs and lemon slices to garnish
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a shallow baking dish that is large enough to hold your meatballs all in one layer.
- Mix together the ground turkey, mozzarella cheese, parmesan cheese, egg, onion powder, garlic, Italian seasoning, and crushed chili flakes in a bowl. (You don't need salt. There is plenty of flavor in this mixture.)
- Shape into walnut sized balls and place into the baking dish, leaving space in between each.
- Bake for 15 to 20 minutes, or until just cooked through. Remove from the oven and drain off any fat if any has accumulated.
- While the meatballs are cooking melt the butter without allowing it to brown. Stir in the remaining ingredients, including the lemon juice, combining them well.
- Spoon this mixture over top of each meatball, and sprinkle with the remaining Parmesan cheese if desired. Return to the oven for 5 to 10 minutes, taking care not to overcook them.
- Remove from the oven. Scatter lemon wedges and herb sprigs decoratively in the dish. Serve immediately and enjoy!
Thanks so much for visiting. Do come again!
I confess I am rather late to the Spaghetti Squash Table. It was not something I saw very often when I was living in the UK and not a squash I encountered at all the whole time I was growing up.
We had squash on occasion but it was usually acorn squash. My mom never went in for fancy anything, and if it was anything other than acorn squash, it was considered fancy. Even Zucchini.
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I tasted my first spaghetti squash at my sister's about six months ago and it was love at first bite. I confess I was not quite sure about it before I tasted it. I know . . . a chef shouldn't be squeamish about trying new things.
Anyways, she was cooking spaghetti for the guys and she cooked this spaghetti squash for us and I have to say it was totally delicious! I loved it!
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WHAT IS SPAGHETTI SQUASH
Simply put it is a member of the winter squash family, usually characterized by a hard outer shell. Summer squashes have soft edible shells. Oblong in shape it has a creamy yellow exterior and a mild neutral flavor.
Once cooked the flesh separates into strands (hence the name spaghetti squash) and its mild flavor lends itself to all sorts of other flavor additions.
It can be steamed, baked or, as I am showing you today, cooked in the air fryer.
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Most preparations involve cooking them in the oven on a dry sheet pan, or in a baking dish with a bit of water in it, cut side down, for 30 to 45 minutes.
The timings are dependent on how much crunch you want it to have. Steaming it can cause it to turn out watery, whereas roasting it helps to cook away excess moisture. You can also cook it in the microwave, which takes 10 to 15 minutes.
Cooking it in the air fryer means it cooks in a fraction of the time it would take to steam it, or bake it in a regular oven. It also gets a little bit caramelized which adds to the flavor, in my opinion.
Of the three choices, I like the air fryer method most of all!
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Spaghetti squash is an excellent substitute for regular pasta, which makes it low carb and keto friendly, as well as being an ideal choice for diabetics.
Its lovely mild flavor lends itself to becoming a great main dish when combined with your favorite pasta sauce!
On the day my sister made it she served it with a Bolognaise sauce and it was delicious! You can find my tasty Bolognaise Sauce Recipe here.
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Today I chose to serve it simply seasoned and air fried for a simple light lunch. I brushed it with some olive oil, and sprinkled it with garlic powder, salt and pepper before roasting.
Once done I shredded it and drizzled melted butter over top. I added some Parmesan cheese and returned it to the air fryer to melt the cheese.
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It made a fabulous, quick and light lunch for this carbaholic Diabetic gal!! I was very happy with it.
Not only was it super fast and easy to make, but it was also very delicious!
My squash was a bit on the small size so it didn't take a full 25 minutes in the air fryer. It also didn't have a lot of flesh as compared to the one my sister had made earlier this year.
If you want to pick an ideal squash, pick one that is fairly heavy for its size. That means it has plenty of juicy flesh!
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HOW TO MAKE BUTTERY AIR FRYER SPAGHETTI SQUASH
Simple, simple simple. The hardest part is cutting it in half!
Preheat your air fryer to 380*F/193*C. Wash your squash and then trim the top and bottom of the squash to level it out for cutting. (so that it doesn't roll) Using a sharp knife, cut it in half down the center, lengthwise. Using a melon baller or a sharp edged spoon, scoop out the seeds and pulp in the center of each half and discard.
Brush each cut half of the squash generously with olive oil. Sprinkle with the garlic powder and season to taste with the salt and pepper. Place into the air fryer basket in a single layer.
Air fry at 380*F/193*C for 20 to 25 minutes, or until the squash is fork tender. Remove from the air fryer and cool for a few minutes until you can safely handle it.
Carefully shred the inside of each half using a fork, and taking care not to pierce the shell. Drizzle with the melted butter and sprinkle with the cheese. Pop back into the air fryer for a few more minutes until the cheese melts and starts to brown. Sprinkle with the parsley and serve immediately.
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Quick, easy, healthy and delicious always works for me!
Buttery Air Fryer Spaghetti Squash
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This makes for a fabulous lunch for two or even an entrée if you add your favorite pasta sauce. It is deliciously low carb, keto, gluten free and vegetarian.
Ingredients
- 1 medium spaghetti squash
- 2 TBS extra virgin olive oil
- fine sea salt and freshly ground black pepper
- 1/2 tsp garlic powder (not salt)
- 2 TBS butter, melted
- 1/4 cup (45g) freshly grated Parmesan cheese
- Chopped parsley to garnish
Instructions
- Preheat your air fryer to 380*F/193*C.
- Wash your squash and then trim the top and bottom of the squash to level it out for cutting. (so that it doesn't roll) Using a sharp knife, cut it in half down the center, lengthwise.
- Using a melon baller or a sharp edged spoon, scoop out the seeds and pulp in the center of each half and discard.
- Brush each cut half of the squash generously with olive oil. Sprinkle with the garlic powder and season to taste with the salt and pepper. Place into the air fryer basket in a single layer.
- Air fry at 380*F/193*C for 20 to 25 minutes, or until the squash is fork tender. Remove from the air fryer and cool for a few minutes until you can safely handle it.
- Carefully shred the inside of each half using a fork, and taking care not to pierce the shell. Drizzle with the melted butter and sprinkle with the cheese.
- Pop back into the air fryer for a few more minutes until the cheese melts and starts to brown.
- Sprinkle with the parsley and serve immediately.
Thanks so much for visiting. Do come again!
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