Friday, August 2, 2013

Skillet Chicken Fajitas

2 chicken breasts
2 or 2 bell peppers (I usually use red and green.)
1 onion
3 tbsp lime juice
1 tsp ground cumin
1 tsp garlic powder
Chili powder, to taste
salt and pepper, to taste
2 tsp olive oil

Marinate chicken with lime juice, chili powder, cumin, garlic powder, and salt and pepper. Cook chicken in skillet or on grill. For skillet, add tablespoon butter to medium high heat, cover, and cook about 5-8 minutes on each side until cooked through. In another skillet, add olive oil and chopped bell peppers and chopped onion. Cook until soft. Cut chicken into strips, add to skillet with vegetables. Serve with tortillas and garnishes.

Adapted from here.

Fruit Pizza


2 rolls refreigereated sugar cookie dough
2 boxes cream cheese
2 7 oz jars marshmallow creme
Fruit (I used blueberries and strawberries)


Preheat oven to 350. Spray cookie sheet or pizza pan with baking spray. Press dough into pan to form crust. Bake 16-20 minutes until golden brown. Cool completely.
 With mixer, combine marshmallow creme and cream cheese. Spread mixture onto cooled crust. Top with sliced fruit.

Banana Pudding Poke Cake


1 box yellow cake mix (plus ingredients to make)
1 container cool whip
1 large box banana pudding (plus ingredients to make)
Crushed vanilla wafers


Bake cake according to box directions. Prepare pudding according to directions. When cake is finished, let cool completely. When cool, poke holes in cake with the end of wooden spoon. Pour pudding over cake, spreading into holes. Top with cool whip. Sprinkle with vanilla wafers. Serve chilled.

Stuffed Bell Peppers


2 lbs ground beef
1 cup minced onion
1 cup bell peppers, diced
3 cloves minced garlic
1/4 cup cilantro, minced
1 small tomato, diced (I used canned.)
8 oz can tomato sauce
1 1/2 tsp cumin
1/4 tsp garlic powder
2 bay leaves
salt and pepper to taste

3 bell peppers
1 cup rice, cooked
cheddar cheese, shredded


Brown beef in skillet. Add salt and pepper. When no longer pink, add onions, garlic, and bell peppers. Continue to cook for 3-4 minutes. Add mixture to crockpot. Add cilantro, tomatoes, tomato sauce, 1 1/4 cups of water. Cook on high for 3-4 hours or low for about 6-8. Discard bay leaves when finished cooking.
Cut tops of bell peppers and dice. In bowl, combine rice, diced peppers, and crockpot mixture. Stuff bell peppers. Preheat oven to 350. Place peppers in casserole dish, add 1/3 cup water in bottom of dish. Cover and bake for 50 minutes. Remove foil, top with cheese, and bake for additional 5 minutes uncovered.

Recipe adapted from: Skinny.Taste