Fajitas and Peach Cobbler

Today we have another very special guest cook in our kitchen! Misty, from A Rainy Day in May is  sharing a couple of her healthy family favorites with us. I know you'll enjoy them! Be sure and go visit Misty over at her regular hangout -- she is writing this month about love, and is challenging herself (and us all!) to really up our game in that department.- I love how she shares her heart, her life (she has a neat redemptive love story), and what she's learning, so openly and honestly with her readers. So without any further ado, here's Misty:


As I've grown into my grown up roles of mother and wife, I've learned that healthy in the kitchen is only ever truly healthy if it's wholesome. You know, good wholesome foods made with fresh or real ingredients. The sorts of foods that fill your bellies with warmth and encourage nurturing family moments around the table in the process... 

This is a meal we have nearly weekly, around our table, followed by a dessert that tops those of our family's comfort food favorites...

For dinner: 

Vegetarian Fajitas

olive oil

3 peppers (any color you'd like. For this particular meal we used a yellow, an orange and a red) 

1 yellow onion, small

2 medium zucchinis

2 cloves garlic

1/4 c. water

package fajita seasoning 

shredded cheddar cheese

flour tortillas 

lime (optional) 

sour cream (optional) 

1} Wash your peppers and zucchini. After washed, Cut into 3-4 inch long, 1/2 inch wide spears. 

2} Peal your onion and cut into similar sized strips. Mince your garlic. 

3} In a skillet over med-high heat, heat 2 T. of olive oil and add garlic to pan. Saute for just over a minute and then add the onion. Saute onion for about 3-4 minutes, before adding the peppers. 

Continue stirring about, for 3-5 minutes or until peppers begin to soften. 

4} Add the zucchini and continue cooking, stirring occasionally, for another 2 minutes. 

5} Add fajita seasoning and water, stirring vegetables to coat, until seasoning is dissolved. 

Lower heat to between low and medium and continue cooking, (stirring occasionally) for 4 minutes longer. 

6} Warm your tortillas however you feel most comfortable. (Some people use their ovens, their burners, the microwave, etc...) Using tongs, dish up a heaping scoop of veggies and top with your desired amount of cheese, a dab of sour cream and/or a squeeze of fresh lime juice.

YUM! It's fast, healthy and so good! Though our family eats primarily vegetarian, the great thing about fajitas is that these are so good you honestly don't miss the meat. My husband, who is a true steak and potatoes man, at heart, has never felt slighted on fajita night. Of course the added bonus is, without the fatty/heavy meat, it is all around just better. 

And now, for dessert: 

Grandma Dugan's Peach Cobbler

1 qt. canned peaches (I use home canned peaches, but store canned work too, just try to use brands that aren't packed in HFCC)

1 c. whole wheat white flour

1 c. sugar (I used organic sugar, which is more brown in color than white but white cane is fine too.)

2. t. baking powder

1 c. milk 

half and half or vanilla ice cream to top

1}  Whisk together flour, sugar and baking powder. 

2} Pour the milk into the bowl and mix. 

3} pour into a buttered casserole dish (size depending on desired thinness or thickness of cobbler). 

4} Spoon peaches over batter, (i suggest using a slotted spoon, to reduce the juice as much as possible.) 

5} Bake at 350 for one hour. 

6} The toughest part of this entire recipe is deciding what to top your warm, or room temperature cobbler with.. 

Half and Half 

or

Either way, it is down home souther comfort and goodness, in a bowl... {and the extra calories from the half and half, or ice cream, is less tragic because of your awesome veggie-full dinner! :)