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ONE PAN FAJITAS
Makes 7 servings, 1 cup per serving
INGREDIENTS
1 pound boneless, skinless chicken breasts
3 bell peppers, medium
1 onion, medium
¼ cup oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
Pinch chili pepper flakes (optional)
DIRECTIONS
Preheat oven to 400°F.
Wash your hands well with soap and hot water.
Line a baking pan with aluminum foil and coat with cooking spray.
Slice or filet the chicken breast in half lengthwise. Cut into 1/4- inch wide strips and place on baking pan.
Wash hands well with soap and hot water after handling raw chicken.
Sanitize cutting board and knife used to slice chicken.
Wash bell pepper and cut into thin strips.
Peel onion and cut into thin strips.
Add bell pepper and onion strips to the baking pan.
Drizzle oil over chicken and vegetables.
Mix together spices and sprinkle over chicken and vegetables and toss to coat evenly with seasoning. Spread chicken and vegetables on baking pan in a single layer.
Bake 25 minutes until chicken is fully cooked.
Serve with flour tortillas and your favorite fajita fixings.
Refrigerate leftovers within 2 hours. ∆
Recipe from MSU Extension
SPLIT PEA SOUP
Makes 8 servings; 1 cup each serving
INGREDIENTS
3 small to medium carrots
2 ribs celery
½ medium onion
1 Tablespoon oil
1 pound dry split peas (green or yellow)
7 cups low-sodium broth (any flavor)
¼ teaspoon garlic powder
¼ teaspoon pepper (or to taste)
¼ teaspoon salt (or to taste)
DIRECTIONS
Wash your hands well with soap and warm water for at least 20 seconds.
Wash, peel, and cut carrots into small pieces.
Wash and cut celery into small pieces, discard white root.
Peel and cut onion into small pieces.
Heat oil in a large pot over medium-high heat. Add carrots, celery, and onions and cook, stirring occasionally, until onions begin to brown, about 5-10 minutes.
Rinse peas and add to pot with broth, garlic powder, pepper, and salt and bring to a boil. Reduce heat to low and cover allowing soup to simmer for 45 minutes or until peas are as soft as you like.
Refrigerate leftovers within 2 hours. ∆
Recipe from MSU Extension