What's For Dinner, Mommy?

Fajita Seasoning Mix

Ingredients:
•3 Tbsp. cornstarch
•2 Tbsp. chili powder
•1 Tbsp. salt
•1 Tbsp. paprika
•1 Tbsp. sugar
•2-1/2 tsp. crushed chicken bouillon cube
•1-1/2 tsp. onion powder
•1/2 tsp. garlic powder
•1/2 tsp cayenne pepper
•1/4 tsp. crushed red pepper flakes
•1/2 tsp. cumin

Preparation:
Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

Chicken Fajitas

4 boneless, skinless chicken breasts
1 green bell pepper
2 Tbsp. oil
3 Tbsp. Fajita Seasoning Mix
1/3 cup water
1 medium onion, chopped
1 cup salsa
1/2 cup sour cream
1 cup grated Cheddar cheese
6 flour tortillas

Prepare the fajitas using the same directions found on the package of purchased seasoning mix:
Cut chicken into thin strips. Cut green pepper into strips. Heat oil in large skillet and add chicken. Cook and stir over medium high heat for 5 minutes. Then add three tablespoons of the Fajita Seasoning Mix, water, green pepper and onion. Reduce heat to medium. Cook and stir over medium heat until chicken is cooked through and vegetables are tender. Serve with salsa, sour cream, and grated cheese in warmed tortillas.

TO-DIE-FOR MEXICAN CORNBREAD:

2 pkgs Jiffy cornbread mix
1 med onion, chopped
2 cups shredded cheddar cheese
1 can cream-style corn
1 1/2 cups sour cream
4 eggs, beaten
1/2 can of Rotel, drained (include the whole can, drained, if you like it extra spicy)
1/3 cup vegetable oil

Mix that together until it's a big gloppy mess. Pour into a greased 13x9 casserole dish, bake at 350 for 50-55 minutes. Serves 12 or more.

Mexican Lasagna

•1 lb. ground beef
•1 medium onion, chopped
•2 cloves garlic, minced
•1 can refried beans
•1 pkg. taco seasoning
•1 1/2 cups salsa
•1 large (24 oz) carton cottage cheese
•Shredded Cheddar cheese (lots of it!)
•6 corn tortillas

Preheat oven to 350 degrees. Brown ground beef with onion and garlic. Drain. Add beans, taco seasoning and 1 cup salsa to meat mixture and heat through. Add a little (1/4 cup?) water at this point if necessary.
Line 13 x 9 baking dish with 3 corn tortillas. Spread half of meat/bean mixture over tortillas. Evenly distribute half of cottage cheese over meat. Then add cheddar cheese. Repeat, but before adding last layer of cheese, sprinkle 1/2 cup of remaining salsa on cottage cheese. Then top with cheddar cheese.
Bake for 30-45 minutes or until bubbly and cheese is melted.
Serve with taco toppings, a lettuce salad or roasted vegetables. Enjoy!

For those not in the mood for Mexican food:

Creamy Italian Chicken

Makes 4-6 servings

4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
¼ cup water
8-oz. pkg. cream cheese, softened
10-3/4-oz. can cream of chicken soup
4-oz. can mushroom stems and pieces, drained

Lightly grease slow cooker. Place chicken in the bottom. Combine salad dressing with water and pour over chicken. Cover and cook on low 3-4 hours. Combine cream cheese and soup until blended. Stir in mushrooms. Pour over chicken and cook until heated through. Serve over noodles or rice. Add a fresh green salad to complete the meal.

Note: I always add more chicken to the same amount of sauce and find I can stretch it to feed 8.