Friendship Fajitas

Fajitas are delicious. Sheet pan meals are simple.  Why not make a delicious, simple meal tonight?

Traditionally, fajitas are a mixture of seasoned meat, peppers and onions. But I say don't stop there.  ADD in more deliciousness!  

I suggest canned (and drained) diced tomatoes and corn as well as crumbled spinach leaves. And if you want to save time and tears, use frozen onion. Frozen spinach is fast too. I always keep a bag of fresh spinach leaves in the freezer. You can crumble by hand, eliminating the need to chop. 

Don't have fajita seasoning? I don't either!  Use your favorite taco seasoning.

Bake fajita mixture and serve on mini tortillas, in a wrap or on rice.  So much flavor and quite possibly my favorite shortcut to a healthier meal.

I've mixed up this recipe or variations of this recipe into ziploc bags and gifted friends for a new baby.  Create a special care box with fajitas mixture, baking instructions, tortillas, cheese and a special drink or dessert. Such an easy and loving way to celebrate a friendship.

Friendship Fajitas

Ingredients:

3 large chicken breasts

2 bell peppers

Oil, olive or avocado

2 TBSP/1 Packet of taco seasoning, low sodium

1 can corn, drained

1 can diced tomatoes, mostly drained

Frozen chopped onion

Spinach leaves (fresh or frozen)

Instructions:

1. Preheat oven to 400 degrees and line sheet pan with foil

2. Cut chicken and bell pepper into even sized strips. Place in ziploc bag with taco seasoning. 

3. Add drizzle of olive oil, shake to coat evenly

4. Spread evenly on pan and sprinkle on desired amount of corn, tomatoes, onion and spinach

5. Bake for 20-25 minutes

6. Sprinkle with cheese and serve in tortillas

Quick, delicious and nutritious.  And my favorite part?  With all the toppings baked into the fajitas, there's no need to prep anything else.  Just enjoy, roll up foil from pan and throw away.  Clean up done!

Keep it brief, Keep it balanced.

Brit

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BBQ Chicken Flatbread

It's lunchtime!  Or at least time to add a lunch time option up on the blog. Thinking beyond two slices of bread can be so hard sometimes. But go ahead and screenshot this recipe now. This is the ultimate lunch (or dinner) combination of chicken, vegetables and BBQ sauce. Quickly mix it all together and bake a fabulous flatbread in minutes!

This is a spin-off of this recipe from Eating Well, which (fun fact) was my very first food pin on pinterest in 2010. I vividly remember making this for my husband the first time in our little house in the "Village" and he about fell out of his chair.  We've loved it, and variations of it, ever since.

The original recipe calls for roast chicken (perfect use for a rotisserie chicken!) and I would even suggest grilling up extra chicken the next time you start the grill, shredding, and using that for extra flavor. However, you know what I'm here to do. Swap out some ingredients and show you the fastest way to prepare this dish-- hello canned chicken, we meet again!

If you do nothing else than just mix the ingredients together, you've actually already made a meal. We've eat this cold/room temp on salads, crackers, chips, wraps or with just a fork. Think of it as an alternative to tuna salad or traditional chicken salad in your lunchbox. So many possibilities!!

A huge perk of this recipe is that it can be customized for every member of the family. Kiddo doesn't like corn? Momma also craves chopped red onion? Add, subtract as you please! Mix the chicken, yogurt and BBQ sauce and then adjust ingredients on each flatbread.  I do urge you to try mixing everything together though because the flavor alone may convince even your pickiest eater to start eating beans. Oh, and I do highly recommend chopped red onion.

You can't go wrong with the original recipe either. But if you are walking in the door at 5:15 and doing the what-the-heck-are-we-going-to-eat hustle, I've got you covered. Sprinkle with cheese and spinach and you're still eating at 5:30.  Enjoy!

BBQ Chicken Flatbread

Ingredients

4 pieces plain naan (I love Specially Selected naan from ALDI)
3 cups of shredded chicken (~ 15 oz canned, drained )
1/3 cup favorite bbq sauce
1/4 cup non fat plain greek yogurt
3/4 cup black beans, drained
1/2 cup corn, thawed or drained
Shredded Cheese
Spinach, red onion, tomatoes (optional)

Instructions:

1. Preheat oven to 400 degrees. Lightly spray baking sheet with olive oil.
2. Mix Chicken, yogurt, bbq sauce, beans, corn in bowl until combined
3. Top each flatbread with ~ 3/4 cup of mixture, sprinkle with cheese, red onion and crumbled spinach leaves
4. Bake for 8-10 minutes
5. Serve with fresh tomato slices

Notes

• Naan can be baked from frozen ( I often keep mine in the freezer), recommend sprinkling lightly with water before topping with chicken mixture
• Use sour cream for greek yogurt if you prefer
• May make more/less depending size of flatbread, preference, etc. 
• BBQ chicken flatbread reheats well, pack one for your lunch tomorrow

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The Icing on the Cake

Welcome back! And if you're new here, you're in good company!  Just a week ago I let the world know about my little piece of the internet. And you know what?  It wasn't nearly as scary as I thought it would be! Perhaps that is the beauty of growing up.  Things that once held me back, don't. When starting something new, I take peace in knowing that no matter how the path curves, I'm still traveling. And there's something to be said about that!

On a bit deeper note, I'm also finding that vulnerability and my overall wellness are deeply connected. As I let go of past experiences or worry, I find a new sense of confidence and freedom. I allow new doors to open--like this blog! And in turn, this space adds new energy to my days. Expanding my mind beyond chores, cheerios and paw patrol feels so refreshing!  And having a new outlet also makes me appreciate the never-ending laundry and those lovable rescue pups a bit more. Funny how that works.

Photo courtesy of Unsplash

Beyond the new hobby, I found an even sweeter part to this space. And that is YOU. Having you follow along with me is truly the icing on the cake. So thank you for reading this. Thank you for all the encouraging words this past week.  Thank you for texting me and letting me know that your bananas were ripening or that you were inspired by my Monday meal makeover on Instagram. It all means so much!

Alright, enough rambling.  Let’s start baking! You're only five ingredients and a few minutes away from a batch of scrumptious frosted cupcake minis. I will admit-- I can't take credit for the cake itself. Years ago (circa 2012), Pinterest let me in on this little secret.  Turns out greek yogurt is one heck of a swap for oil and eggs!

My favorite cake mix and greek yogurt can be found at ALDI

The frosting is an original and, of course, has a back story.  You see, I desperately searched for ways to entertain my son last year while tending to baby sissy.  One day, I handed him a canister with the colorful sprinkles behind the foil lid. What a treat! He spent hours frosting anything... and everything. Not wanting to rob us both from this independent, quiet, time sucking activity, I opted for a more nutritious way. Cue the PB and yogurt. We now whip this up together, and I even encourage him to lick the bowl.

My husband loves this frosting. And he’s a bit picky too. Anything "too sweet" is "just too much" and gets left behind on his plate.  Not this one! This subtly sweetened icing also spreads perfectly onto cakes, muffins, graham crackers, apple slices, etc. Add sprinkles or small candies, and we can all have our frosting and eat it too.  

PB frosting on chocolate '2-ingredient' cake

This recipe below makes 24 cupcake minis.  I typically make one batch of frosting and frost only those that I need at the time. I guarantee that you'll be eating some of these cakes plain anyways. Make more frosting as needed. If you’re feeling fancy, grab a small Ziploc bag.  Cut a tiny piece off the corner and fill bag with the frosting. You can swirl the frosting onto the cakes. How easy is that!

Store the remaining frosting in fridge. You'll continue to love the taste after chills. And if you sneak a spoonful, I won't tell. Unlike most peanut butter frostings, you're splurging without the stick of butter, cups of sugar or heavy creams. Now that's what I call a happy and healthier celebration!

Enjoy and thanks again for such a fun week!

 XO, Brit

Vanilla cupcake minis with Peanut Butter Frosting

Ingredients

Cake:

1 box of white cake mix

1 cup greek yogurt (I used plain)

1 cup water

PB Frosting:

1 cup peanut butter

½ cup greek yogurt

1/4 cup milk

2 Tablespoon of powdered sugar

3-4 Tablespoons of water

chocolate chips

Directions

1. Mix the dry cake mixture with one cup of yogurt and one cup of water

2. Add blended mixture to greased mini muffin pan, filling 1/2-3/4 full

3. Bake according to the time frame on your box. Time may need to be reduced by five minutes.

4. Meanwhile, use a hand mixer to blend peanut butter, greek yogurt, milk, powdered sugar. Once blended, add water one tablespoon at a time, ensuring desired consistency. Frosting tends to be moist but should not be runny.

5. Once cupcakes are cool, frost and add chocolate chips

Notes

• If using a large container of greek yogurt, mix contents before adding to measuring cup to avoid extra liquid in frosting
• Any milk will work--whole milk or 2% is preferred. Milk can also be used in place of water in frosting
• Powdered sugar can be adjusted (I can get by with 2 tablespoons with my family, some may prefer a bit more)
• Store frosting in air tight container in fridge. Give a quick stir before using 

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Effortless Enchiladas

Hi there! I cannot believe we're into the month of May!  And even though Cinco de Mayo was on Tuesday, I'm still celebrating over here.  It's hard not to with this recipe! Nothing says party like easy.  These enchiladas are quick to prep, delectable to eat and require one dish clean up. What do I say to that? Fiesta!

Ok, perhaps you're still full from all the queso and margs earlier this week. Don't fret! I'm sharing this recipe today so that you can add the items to your cart now, but make it later. Like much later. The main ingredients are shelf stable, eliminating any advanced prep (and unpleasant interactions with raw chicken). That's right. You can have a bubbling pan of enchilada goodness from your pantry in less than 30 minutes. 

The canned chicken here takes the prize in my opinion. Aside from being shelf and budget friendly, it mixes up perfectly. With just a fork, it flakes into the beans and sauce as your mix so each bite has equal amounts of fixings. This also saves time cutting or shredding. Of course you can use your preference of precooked chicken, but I highly suggest you give canned chicken a try.  Look for low sodium choices or gently rinse and drain with water to avoid added salt. 

Not only is this a quicker way to enchiladas, but a healthier one too. Each rollup is packed with nutrition! The chicken, beans, and greek yogurt provide core protein without the fat. Plus, the refried beans offer a great source of fiber. Together that will keep you feeling satisfied but not stuffed. Blending the greek yogurt and enchilada sauce together creates the traditional creaminess and flavor we crave, while being lower in fat and calories.  The spinach on top is optional, but a great way to add some additional nutrients. Plus, it looks pretty too! 

Pair this dish with a bagged salad or simple side. I also highly encourage enjoying a few chips and fresh salsa.  Did you know that the vitamin c in the tomatoes will actually help you absorb the iron from the beans?  Now that's a win-win!

If there are any leftovers, they reheat beautifully. And what a great feeling to know dinner is already made for the next day! I get giddy just thinking about that...

Alright, now that your meal is ready and you have a little extra time to spare, take a brief moment to yourself. Pour your favorite celebratory drink. After all, it's all about that balance.  

Effortless Enchiladas

Ingredients

Flour tortillas (makes 8)
15 oz canned chicken, drained ( about 1 lb)
1 can fat free refried beans
1 can enchilada sauce (I used red)
1-1/2 cup shredded cheese, divided (cheddar)
1 cup plain greek yogurt
Handful fresh spinach, chopped into pieces (optional )

Directions
1. Preheat oven to 375 degrees.  Lightly spray 9x13 glass baking dish with cooking spray
2. In a bowl, add chicken, 1 cup of beans, 1/2 cup of enchilada sauce and mashing with fork as mixing until combined. Fold in 3/4 cup of cheese
3. Spoon 1/4 cup chicken mixture down center of each tortilla. Roll and place seam down into dish.
4. Mix remainder of enchilada sauce (~ 3/4 cup) with greek yogurt until combined
5. Spread yogurt sauce evenly over enchiladas
6. Sprinkle 3/4 cup cheese on top of yogurt sauce.  Sprinkle with spinach
7. Bake uncovered about 25 minutes. Sauce will be bubbling and tortillas lightly crispy.

Notes

• Use any cooked chicken, suggest cutting into small cubes or shredding
• Use low carb tortillas for a lighter option
• Jarred salsa could be swapped for enchilada sauce
• Dinnertime turn hectic? No worries! Cover with foil and keep in oven at 200 degrees, up to 30 minutes

Would love to see your Effortless Enchiladas! Tag @BriefandBalanced and enjoy!

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Well, Hello...

...It feels so good to be here!

Brief and Balanced has been buzzing within me for quite some time. Yet, in typical Brit form, when a daydream hits my head space, I discount it faster than I would like to admit.  But clicking ‘Publish’ today is testimony that I’m changing that about myself... 34 years later.  And as the dust settles from this past year of the new baby and toddler combo, I’m rested (ish) and eager to learn this new world. What can I say? I’m a blogger! 

The road to this blog was paved years ago. While grieving through loss as we started to grow our family, I became more attune to blogs and the online community. Not just of the existence per se, but the power of their existence. The words. The inspiration. The embrace.  Nowhere else could I quickly connect to someone speaking that language and feeling my emotion. The support I found through bloggers with like experiences truly kept me inhaling and exhaling some days. And as time healed, I still found myself following along to see how they organized, styled spaces and what they found motivating. Basically, a form of respect transpired. I cared about what they shared. And this stirred something up within me. 

Now let’s fast forward to just a couple months ago, eh?

I'm in my basement rummaging through a box of childhood mementos my mom graciously purged on me.  I stumbled upon the final project from my 9th grade English class--a homemade book highlighting the year.  By apperance, that baby begged to be thrown away (scrapbooking is not my forte). Yet, I flipped through it. The last three words on the teacher’s evaluation lit a fire within me.  She wrote, “Never stop writing.” Everything clicked in that moment and I knew what I was going to do. 

Deciding to blog was not easy. I had all the nerves and fears of failure or making a complete fool out of myself. And then a pandemic hit.  The coronavirus spread through our lives, completely redefining normal routines. Not only did I stop toiling with this, but I also felt silly pursuing it. Did it make sense to feel excited about a blog during a time when others were experiencing despair?  I wasn’t sure. 

As I type this today, I’m more driven than before. We all need to prioritize health and wellness now more than ever. And even though living may have slowed outside the home, inside we’re all frantically trying to keep up. To be honest, these days have a stark resemblance to my whirlwind a year ago with a newborn. This is exactly why Brief and Balanced exists! I want to help you find simple wellness in the chaos. And if you’re anything like me, these days often revolve around the next meal.  I recently read that good food equals good mood.  Isn’t that the truth?! 

Now that you’re here, I’d love for you to look around. Let’s connect! Drop a comment below and follow me on social media. Check out my previous post--oatmeal peanut butter bars.  And as always, please reach out if you have any questions or suggestions.  This is truly a work in progress, and I cannot wait to grow with you. 

Keep it brief, keep it balanced. Keep it well. 

xo, Brit

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