Oven Baked Chicken Fajitas

Ingredients
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)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole - if desired
Instructions
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Recipe by Real Mom Kitchen at http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/

Lemon Pan Roasted Chicken with Red Potato and Green Beans

Serves 4| Hands-On Time: 15m| Total Time: 1hr 15m

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


Directions
Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Fish Packets

Set one portion of fish on a square of foil and sprinkle on a mixture of lemon juice, olive oil fresh herbs, garlic and lemon zest. Fold up the foil to make a loose packet. Bake at 350-375 degrees for 30 minutes or until fish is done.

Rice and Veggies One-Pot

Combine chopped carrot, onion, garlic, parsley and diced ham in a soup pot with olive oil over low heat until onion is soft. Add a couple of cups stock, 1-2 bay leaves, cooked beans and a half-cup of brown rice. Simmer until rice is tender. Stir in fresh green herbs.

Easiest Pasta Ever

Sauté garlic in olive oil; stir in one can drained whole tomatoes, breaking them up with a wooden spoon. Add liquid from the tomatoes as necessary, plus chopped fresh herbs. Serve over pasta with a sprinkle of Parigiano-Reggiano.

BBQ Spareribs

5-6 lbs spareribes
salt and pepper
1 onion, sliced
1 C. packed brown sugar
2 10.75-oz. cans of tomato soup
1 8-oz. can tomato sauce
1/4 C. vinegar
1Tbsp. Worcestershire sauce
3/4 C. Water
2 tsp. cinnamon
1 tsp. chili powder

Place meat in 9x13 pan; sprinkle with salt and pepper. Place onion slices on top and sprinkle brown sugar over onions. In a large saucepan, combine soup, sauces, vinegar, water, cinnamon and chili powder; heat until warm. Pour over meat and bake 350 for 3-4 hours. Make 6 servings.

Ginger-Glazed Salmon

1/4 C. packed brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. grated fresh or 1 tsp. ground ginger
4 6-oz. wild Pacific Salmon fillets (about 1" thick, skinned)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Coat rack of broiler pan with nonstick cooking spray. Preheat broiler. Whisk sugar, mustard and ginger together. Salt and pepper both sides of the fillets. Place salmon on broiler rack and brush glaze on top. Broil 6" from heat 8-10 minutes or until fish is lightly browned and opaque. Serve each fillet on top of a lightly dressed green salad. Makes 4 servings.

Whole-Wheat Zucchini Bread

3 C. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
3 eggs
2 C. sugar or honey
1 C. oil
2 C. zucchini, grated

Preheat oven to 350 degrees. Grease 9x5x3 inch loaf pan. Sift flour, salt, baking soda, baking powder, and cinnamon. In a large bowl, whisk eggs, sugar/honey, and oil. Add zucchini and stir to combine. Add dry ingredients and mix well. Spread batter in pan. Bake 50-60 minutes or until toothpick in the center comes out clean. Makes 1 loaf.