Oven Baked Fajitas

Oven Baked Fajitas

4 boneless, skinless chicken breast

1 large onion

3 bell peppers, any color

Olive oil

Fajita Seasoning

Fajita Seasoning

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon sugar, optional

Preheat Oven to 400 degrees

Slice chicken breast into thin strips

Cut onion and peppers into 1/4 inch strips

Add chicken and vegetables in a bowl large enough to toss ingredients

Drizzle chicken and vegetables with olive oil, toss to mix

Sprinkle with fajita seasoning and toss well

Spread the chicken and vegetables evenly on baking sheet or pan

Bake in a preheated oven for 30-40 minutes, stirring once halfway through time

We enjoyed ours on tortilla shells with cilantro, sour cream, cheese and lime

Turkey & Stuffing Roll-Ups

Turkey & Stuffing Roll-Ups

Stuffing, leftover or Stove Top

Turkey Gravy

Medium to Thick sliced Turkey from Deli

Preheat oven to 350 degrees

Prepare appropriate size baking dish with non-stick spray

Spoon 1/4 cup stuffing into each turkey slice

Roll up and place seam side down in baking pan

Pour gravy over turkey rolls

Cover with foil and bake 20-30 minutes until hot and bubbly

Serve with a side of vegetables, cranberry sauce and any extra gravy

Chicken Bryan

Chicken Bryan

4 skinless, boneless chicken breast, lightly pounded

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter

1 tablespoon minced onion

1 tablespoon minced garlic

1/4 cup dry white wine

2 tablespoons lemon juice

5 tablespoons cold butter, sliced

3/4 cups chopped sun-dried tomatoes

1/4 cup chopped fresh basil

1/2 teaspoon kosher salt

1/2 teaspoon white pepper

4 tablespoons cream cheese

Heat oil in a large skillet over medium heat

Season chicken breasts with salt and pepper, place in skillet

Cook until each side is slightly browned, 6-8 minutes per side

Remove to warming plate

Melt butter over medium heat

Sauté onion approximately 3 minutes

Add garlic and sauté another minute

Stir in white wine and lemon juice

Simmer 10 minutes

Add cold butter 1 tablespoon at a time stirring well to incorporate with other pan ingredients

Stir in tomatoes, basil, salt and pepper

Place chicken back into pan

Top each piece with a tablespoon of cream cheese

Lower heat and cover until cream cheese softens

Remove from heat

Spoon sun-dried tomato sauce over chicken and enjoy

Peach Topped Baked Chicken

Peach Topped Baked Chicken

4 skinless, boneless Chicken Breast

1/2 cup Brown Sugar

Peaches, fresh or canned, sliced in wedges

Garlic Powder, few shakes

Onion Powder, few shakes

Ground Ginger, few shakes

Ground Cloves, few shakes

Salt and Pepper to taste

2 tablespoons White Wine Vinegar

2 tablespoons Lemon Juice

Preheat oven to 350 degrees

Lightly grease a 9×13 inch baking pan

Sprinkle half the brown sugar in the bottom of the baking dish

Place chicken on top of brown sugar

Top chicken with peach slices

Sprinkle with white wine vinegar, lemon juice, brown sugar, garlic powder, onion powder, ginger, cloves, salt, and pepper

Bake about 30 minutes, basting often

Chicken should reach an internal temperature of 165 degrees and the juices will run clear

We enjoyed ours with a side of rice and vegetable

Fried Cabbage & Egg Noodles (Easy Haluski)

Fried Cabbage & Egg Noodles (Easy Haluski)

1 (8 ounce) package egg noodles

1 stick butter

1 (10 ounce) bag shredded cabbage (cole slaw)

1/2 cup sliced sweet onion

Seasoning of your choice, I use Adobo

2 tablespoons brown sugar

Boil Noodles 5 Minutes, drain

In a large skillet melt butter over medium heat

Add cabbage and onion

Season and mix well

Cover and cook 5-7 minutes on medium low

Stir in noodles and brown sugar

Cover & cook until noodles brown, about 5 minutes

Enjoy!

Slow Cooker Tuscan Chicken

Slow Cooker Tuscan Chicken

4 boneless, skinless chicken breasts

1 packet of Italian Dressing Seasoning Mix

Salt and pepper to taste

1 cup sliced sun-dried tomatoes

1/2 cup large green olives, cut in half

1/4 cup olive oil

1 cup sliced onion

8 cloves garlic, minced

1 1/2 cups heavy cream

2 cups fresh spinach, torn

Place chicken in the bottom of the slow cooker

Sprinkle with Italian Seasoning Mix, salt and pepper

Top with sun-dried tomatoes and sliced olives

Heat oil in a sauce pan over medium heat

Add onion, sauté for about 4 minutes

Add garlic, sauté for another minute

Using a slotted spoon spread the onions over the sun-dried tomatoes and olives

With the skillet at medium heat, add the heavy cream

Stir until the olive oil is incorporated and the sauce begins to bubble

Pour evenly over the onions

Cover slow cooker

Cook on High for 3-4 hour or Low for 6-7

15 minutes before serving remove chicken and pull apart

Return chicken to slow cooker along with the spinach

We served ours along with a side of rice

Enjoy!

Apple and Sweet Potato Casserole

Apple and Sweet Potato Casserole

Serves 4-6

2 large sweet potatoes

2 tablespoons butter

1/2 tablespoon cornstarch

1/2 cup packed brown sugar

3/4 cups apple juice

1/2 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon nutmeg

2 large apples – peeled, cored and sliced

Place sweet potatoes in a large saucepan with enough water to cover

Bring to a boil for 15-20 minutes, or until tender but firm

Drain, peel, and cut into 1/3 inch thick slices

Preheat oven to 375 degrees

Lightly grease a 9×13 inch baking dish

In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar

Mix in the apple juice, lemon juice, cinnamon, allspice and nutmeg

Alternate layers of sweet potatoes and apples in the prepared baking dish

Pour the apple juice mixture over the layers

Cover, and bake 30 minutes in the preheated oven

Remove cover, and continue baking 30 minutes

Baste frequently with the juices from the pan to prevent drying

You can also place them in the baking dish like this

Mediterranean Chicken Sheet Pan Dinner

Mediterranean Chicken Sheet Pan Dinner

Serves 6

1 pound baby potatoes, halved

1 pound sweet potatoes, halved

1/2 cup extra-virgin olive oil

1 lemon, juiced

1/4 cup balsamic vinegar

4 cloves garlic, minced

8 basil leaves, chopped

2 teaspoons dried oregano

2 teaspoons paprika

2 teaspoons salt

1 teaspoon black pepper

6 skinless, boneless chicken breasts

1 red onion, sliced into petals

1 large pepper, halved, seeded and sliced lengthwise

2 lemons, sliced

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/2 cup pitted kalamata olives

Preheat the oven to 350 degrees

Boil potatoes for 8 minutes, drain

Whisk olive oil, juice of 1 lemon, balsamic vinegar, garlic, basil, oregano, paprika, salt, and pepper together in a large bowl

Add chicken breasts, onion, pepper, and potatoes

Stir until everything is evenly coated

Transfer vegetable-chicken mixture to a roasting pan and spread in an even layer

Scatter lemon slices over the vegetables

Cover and bake in preheated oven for about 20-25 minutes

Remove from oven, slice chicken and place back in pan

Bake for another 5-10 minutes

Remove from oven and top with feta, parsley, and olives

We enjoyed ours with Balsamic Glaze and warm Naan bread

Fondue

Fondue

10 ounces semisweet chocolate, chipped

1/3 cup milk

1/3 cup heavy cream

1 teaspoon vanilla

In a saucepan, combine the chocolate, milk and heavy cream on low heat

Stir often, until the chocolate is completely melted and the mixture is smooth. Don’t let it come to a boil; keep it on low heat.

Once melted, remove from heat and stir in the vanilla extract.

If needed, stir in heavy cream or milk a tablespoon at a time to adjust for a thinner consistency.

Pour the mixture into a fondue pot or small slow cooker to keep warm while serving.

Serve with dippers of your choice.

Enjoy!

Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

Sheet Pan Chicken with Mozzarella, Pesto, and Broccoli

Serves 4

4 boneless chicken breasts, pounded flat

Your favorite seasoning

8 tablespoons pesto

2 Roma tomatoes, thinly sliced

1 ½ cups shredded mozzarella cheese

4 cups broccoli, cut into florets

Salt and pepper to taste

Preheat the oven to 350 degrees

Lightly grease a large rimmed baking sheet (I covered my baking sheet with foil then lightly greased)

Place chicken on the prepared baking sheet and sprinkle with seasoning

Spread pesto over chicken

Top with tomatoes and cheese

Place broccoli around chicken on the baking sheet

Sprinkle salt and pepper on top of broccoli

Bake in the preheated oven until broccoli is tender and chicken is no longer pink in the center, 15 to 20 minutes

An instant-read thermometer inserted into the center should read at least 165 degrees