Happy Mother’s Day! I hope you are having a wonderful weekend! This week’s theme is all about marinades. Marinades are my meal prep cheat code. They add instant flavor, tenderize protein, and make weeknight dinners easy. You can even freeze the protein in the marinade, which means dinner practically makes itself later. I’m sharing some of our family favorites this week, plus a bonus recipe- one of my mom’s best.
What’s Cooking this Week?
Fajita Chicken Marinade
This 5-minute marinade is something we do the weekly. It’s made from simple spices, olive oil, and lime juice. Slice the chicken thinly, let it marinate for two hours, then cook it for a delicious meal in minutes. Enjoy it with peppers and onions, as a protein bowl with rice, or in a wrap. The difference maker is slicing the chicken into thin strips before cooking. The chicken cooks up quickly on heat, stays moist, and has a nice caramelized flavor.
Ingredients:
- ½ Cup of avocado or olive oil
- 2 TB lime juice (half a lime)
- 2 tsp chili powder
- 2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- ¼ teaspoon cayenne pepper
- 2-3 pounds boneless chicken breast cut into thin strips
Directions:
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Whisk the oil lime juice, chili powder, salt, garlic powder, cumin, and cayenne pepper in a bowl.
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Place the chicken in a shallow dish or gallon size bag and pour the marinade over it. Allow to marinate in the refrigerator for 2 hours.
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Remove the chicken from the marinade and discard.
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Heat your pan to medium-high heat.
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Brush with oil.
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Cook for about 3-4 minutes per side, until the chicken is cooked through.
Cindy’s Flank Steak Marinade- Must Save!
This recipe has been in my family for decades, and it’s a winner! My Aunt Cindy was an amazing woman and a great cook. We always loved it when she made anything with this marinade. I like to keep it healthy and use it on flank steak, but it works well with tuna, lamb, and even portobello mushrooms. It’s very versatile—plan on doubling it and keep the extra marinade in a jar in the refrigerator for future use.
Lemon Garlic Flank Steak
I’ve shared this before, but it’s been a while. I made this recently for friends, and they said it was some of the best steak they’ve ever had. I used skirt steak, and it was awesome! Make sure to let your steak come up to room temp before seasoning. I let this simple marinade sit on the steak for about 30 min- that’s it! I made an extra one; my kids had bowls and fajitas this week.
Best Pork and Chicken Marinade w/Peanut Sauce
Pork Tenderloin Marinade
Cathy’s Crab Quiche
There’s no better way to celebrate and honor my mom than to make one of her favorite dishes. This quiche was one of her go-to recipes to serve and share with friends. It is quick and easy to prepare and so good!
Member Check Ins
Over the next few weeks, I’m offering Cafe Member Check-Ins, a chance to connect, ask questions, and fine-tune your nutrition and exercise strategy. Whether it’s meal planning, macros, or workouts, we can chat at a time that works best for you. Sessions are available both days and evenings. Schedule your check-in here!
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