Oven Baked Chicken Fajitas by Dawn

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 10-12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat, then add tomatoes, peppers, and onions and stir to combine.
4. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Unstuffed Pepper Casserole by Krista

1 lb. ground beef (or turkey)
2 green bell peppers, seeded and chopped
1 tsp. garlic salt
2 c. Minute Rice, cooked
1 (26oz.) jar spaghetti sauce
2 c. mozzarella cheese, divided
Pepper to taste

In a large skillet over medium heat brown beef. Add peppers, garlic salt and pepper. Saute until beef is cooked through.  Drain if necessary. Return to skillet.  Add rice, sauce and 3/4 c. cheese. Mix well.  Grease a 9 x 13 baking dish.  Top with remaining cheese and bake for 35-40 minutes or until heated through and cheese melts.

Perky potatoes by Colette

1 (2 lb) bag frozen hash brown potatoes, thawed
1 can cream of mushroom or chicken soup, undiluted
12 oz. shredded Cheddar cheese
8 oz. sour cream
1 tsp. salt
1 c. corn flakes or rice crispies
1/4 c. melted butter

Mix together soup, cheese, sour cream and salt; add potatoes. Put into a greased 9x13 dish. Bake in 350 degree oven for 50 minutes.  Mix cereal with melted butter; add to top of potatoes.  Bake for an additional 10 minutes, until slightly brown.

** FOR MEAL SWAP, REMOVE PRESS-N-SEAL BEFORE BAKING!**

Grilled Ranch Chicken by Colette

1 oz packet Hidden Valley Original Ranch Dressing mix 2 Tbsp olive oil 1 Tbsp red wine vinegar 2 lbs skinless chicken breasts (approx 4 breasts) Combine dressing mix, olive oil, vinegar in plastic bag. Add chicken and shake until well coated. Allow to marinate at least 1 hour. Grill chicken 20 minutes or until chicken is done, turning after 10 minutes. To freeze:  Seal raw chicken/marinade in plastic bag (make sure tight shut so liquid doesn't leak out into your freezer!) To prepare from frozen: Take chicken out of freezer/allow to thaw a few hours before putting on the grill.

Stuffed French Bread by Suzanne

Ingredients

• 1 loaf french bread
• 1 Lb. lean ground beef
• 2 Tbl. chopped onion
• 1/2 c. chopped celery (any other vegetables)
• minced garlic
• salt and pepper
• 1 can cream of mushroom soup
• a little milk, if needed
• 1-2 tsp. Worcestershire sauce
• 1-2 c. grated cheese
• chopped parsley, for garnish, opt.

Directions: Slice of very top of french bread; set aside.  Scoop out the bread in the center of loaf and crumble; place in a bowl with the shredded cheese.  Brown ground beef in medium skillet.  Add onion, celery and any other veggies you want.  Saute a few minutes until tender.  Add garlic and cook 30 more seconds.  Add soup and Worcestershire.  Season with salt and pepper.  If mixture is too thick for your liking, add a splash or two of milk.  Add hamburger mixture to crumbed bread and cheese.  Stir to combine.  Pour into center of french bread loaf.  Place top back on bread and place on a cookie sheet.  Bake at 350 degrees for 10-15 minutes.  Slice and serve.   

From Frozen: Thaw completely; remove from wrapper (and saran wrap). Place on a cookie sheet.  Bake at 350 degrees for 10-15 minutes.  Slice and serve.