Skillet Chicken Fajitas

Ingredients

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

tortillas

Directions

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

 Ingredients

2 rolls refreigereated sugar cookie dough

2 boxes cream cheese

2 7 oz jars marshmallow creme

Fruit (I used blueberries and strawberries)

Directions

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

Ingredients

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

Directions

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

 Ingredients

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

Directions

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