Chicken Fajitas

From The Taste of Home Cookbook p. 237

In a large resealable freezer bag, labeled with instructions, combine:

2 Tbsp. White Wine Vinegar

2 Tbsp. Fresh Lime Juice

1 Tbsp. Vegetable Oil

1 Tbsp. Worcestershire sauce

1 Tbsp. Onion, chopped

1 Garlic Clove, minced

1/2 tsp. Salt, optional

1/2 tsp. Dried Oregano

1/4 tsp. Ground Cumin

Add: 1 lb. boneless, skinless, chicken breasts. Seal bag and turn to coat. Freeze.

Will need the following when you are ready to eat this meal:

1 medium Green Pepper, halved and seeded or cut into strips

1 medium Sweet Red Pepper, halved and seeded or cut into strips

1 medium Sweet Onion, sliced

6 Flour Tortillas

Salsa, guacamole, sour cream and shredded cheddar cheese, optional

Instructions: Thaw. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Lightly brush vegetables with oil.

Grill vegetables and chicken, covered, over medium heat for 12-15 miutes or until the vegetables begin to soften and chicken juices run clear.

Alternately, slice the vegetables into strips and pan fry the chicken and vegetables together until chicken is cooked and vegetables are tender.

Warm tortillas. Quickly slice up the chicken and vegetables if cooked whole. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish with the listed ingredients.

Yield: 6 servings

Want a way to use your Zucchini?

‘Tis the season for Zucchini…now what to do with it?

Zucchini Gratinan easy, different  &  delicious recipe

1 medium zucchini

1/2 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

dash or two of ground nutmeg (I learned to use nutmeg in recipes containing cream & cheese while living in France.)

Grated Cheddar cheese – about 1/4 – 1/2 cup

Half-n-half (or cream) – about 1/4 cup

Thinly slice the zucchini. Start with a single layer of zucchini in a greased 9 x 13 baking dish. Sprinkle with some of the combined salts &  pepper. Add some of the cheese.

Continue layering until you have no ingredients left except the Half-n-half, then pour this over the whole.

Bake covered at 350 degrees for about 20 min. This amount of time will cause zucchini to be crisp tender. If you like it softer – cook longer.

You can take the cover off for the last 5 minutes if you want the top to brown a bit.


P.S. I created this recipe to deal with my abundance of zucchini (sound familiar?). It turned out better than I anticipated. The flavor is really good! I think it’s the nutmeg.