Today is National No Dirty Dishes Day. Before we get into all the options of avoiding a sink of dirty dishes, I have one question. Who are these people? I’m sorry, but this looks like a whole lot more than just one meal. Just saying.
No Dirty Dishes Day was created as a way of breaking the daily routine of washing dishes. This can be accomplished in a number of different ways.
In the strictest sense of the day, we can get take out and eat our meals in the containers they come in. If take out isn’t your thing, then use today as an excuse to eat every meal out. While you might be avoiding dirty dishes, someone else will be washing them. Both of these options allow you to avoid the clean up, but still creates dishes for someone. Sort of seems selfish to me. Besides, restaurants aren’t open everywhere and there are those who aren’t comfortable yet with the idea of dining out.
Now another way to honor No Dirty Dishes Day would be to use disposable plates, cups and flatware. And before you get all worked up over filling the landfills with disposable waste, choose earth-friendly wears that are biodegradable.
Another way to avoid a sink full of dishes would be to wash the dirty dishes as you use them. Personally, that’s the norm in our house whenever possible. Sometimes the prep dishes might pile up if there’s no down time between prep and serving. But if there is, we clean as we go. And after a meal, the dishes are cleared away. I’m lucky in that Hubby is like me, dirty dishes make him a little crazy.
Today is also Tijuana Tuesday in our house. So for No Dirty Dishes on Tijuana Tuesday, foil pack Chicken Fajitas seemed the perfect answer. It’s more a clean as you go rather than a total avoidance of dirty dishes. But that’s okay by me.
Oh yeah, and one more thing. Today is also National Visit Your Relatives Day. Guess you could invite yourself over and let them deal with the dishes.
Grilled Chicken Fajita Foil Packs
3 teaspoons New Mexican Chili Powder
2 teaspoon ground Cumin
Salt to taste
3 tablespoons Lime Juice
4 boneless skinless chicken breasts, sliced
2 Red Bell Pepper, cut into strips
2 Yellow Bell Pepper, cut into strips
2 small Yellow Onion, cut into slivers
2 large Jalapeno Pepper, sliced
2 cups Whole Black Beans
8 Warm Flour Tortillas
In medium bowl, mix chili powder, cumin, salt, and lime juice. Set aside.
Slice chicken breast, set aside. Core bell peppers, cut into strips and set aside. Peel onion, trim ends then cut into slivers. Break apart and set aside. Slice jalapeno peppers, set aside.
Add chicken, bell pepper and onion; to the mixing bowl. Stir to coat. Cover bowl; refrigerate at least 2 hours to marinate, turning once.
Heat gas or charcoal grill. Cut 4 (18-inch by 12-inch) sheets of heavy-duty foil. Drain and rinse black beans. Divide beans between the sheets of foil, spread out evenly down the center.
Remove chicken and vegetables from marinade; discard marinade. Place half of chicken and vegetables on center of each sheet on top of the beans. Scatter jalapeno slices around the chicken.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Cut 4 more sheets of foil; wrap 2 tortillas securely in each additional foil pack.
Place packets on grill over medium heat. Cook chicken and vegetables 10 to 15 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
Once the chicken is cooked through, remove from grill and keep warm. Place tortillas on the grill, warm for about 2 or 3 minutes.
1 cup Sour Cream
1 cup Guacamole
1 cup Hot Salsa
1 cup Mexican Cheese Blend
Shredded Lettuce as desired
Just before serving, gather garnishings as desired. Shred lettuce, if using.
When ready to serve, open foil carefully to allow hot steam to escape. Serve each chicken and vegetable packet with 2 tortillas.
Plating is entirely optional.