Easy Chicken Fajitas

Lately, we've been so busy at work, that dinnertime has turned into figuring out what we can make as quick and easy as possible, and hopefully it's healthy and affordable too. Sometimes that's a challenge. Last night we tried a new recipe that fit the bill. Easy chicken fajitas that were true to their name, found here. We tweaked the recipe a little. Add a side of rice and dinner is ready! I tried to snap a photo before I devoured these. They were good!

Ingredients
Cooking spray
2 bell peppers, sliced in thin strips
1 large onion, vertically sliced thin 
1 LB boneless skinless chicken breasts, cut into thin slices
1 teaspoon chili powder (or substitute a PINCH of cayenne pepper)
1/2 teaspoon groung cumin
2 cans (10oz each) RoTel Original Dived Tomatoes & Green Chilies, DRAINED
8 flour tortillas (6 inch) warmed


Directions

1. Spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
2. Add chicken to skillet. Sprinkle with chili powder and cumin. Cook 4 minutes or until no longer pink, stirring occasionally.
3. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide chicken mixture evenly between tortillas.

Mashed Potato & Chicken Casserole

This photo does not do this dish justice. I forgot to take pictures until there was only a little left over! (and it had been refrigerated over night) Guess it goes to show that it was a hit in our house! This is a great recipe for leftover mashed potatoes. It calls for chicken, but you can use ground beef or whatever meat you like. I used ground turkey this time, and it was just as delicious. It reminds me of Shepherds Pie.

Ingredients:
3 large potatoes (mashed)
1-2 cups shredded cheddar cheese
Can of French fried onions
1 can cream of chicken soup
1/4 cup milk
1/2 tsp. ground mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
3-4 chicken breasts, cooked and cut into bite size pieces (or 1 LB of cooked and drained ground beef/turkey)
10 oz. (or 12 oz) bag frozen mixed vegetables

Directions:
1. Preheat oven for 375 degrees.
2. Make mashed potatoes and stir in 1 cup shredded cheese and French fried onions (most of can, to your liking, and save some for the top).
3. Spread potato mixture into medium greased casserole dish. Spread it up the sides of the dish, leaving an empty space in the middle (I used an 8x8 inch glass pan, and it was piled a little high, but baked down a bit)
4. In separate bowl, mix cream of chicken soup, milk, ground mustard, garlic powder and pepper.
5. Stir in chicken (or meat of choice) and frozen vegetables and coat with mixture.
6. Pour chicken & veggie mixture into center of potatoes and bake at 375 degrees for about 30 minutes.
7. Remove from oven and sprinkle more shredded cheese and French fried onions on top and bake for 3-5 minutes or until cheese is melted.

Enjoy!