The Burlingames

I have a ‘Taste of Home Diet Cookbook’ and we’ve been enjoying some yummy recipes from here lately. This is the same book the taco stuffed pepper cups came from. I ate this again the next day but instead of tortilla shells, I wrapped the chicken mixture into large lettuce leaves. It was still very yummy!!

Pineapple Chicken Fajitas

Ingredients:

• 2 pounds of chicken breast cut into small strips
• 1 tbsp olive oil
• 1 each – medium greed, red and yellow pepper – julienned
• 1 medium onion, cut into thin wedges
• 2 tbsp fajita seasoning mix
• 1/4 c. water
• 2 tbsp. honey
• 1 tbsp. dried parsley
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 c. unsweetened pineapple chunks, drained
• 8 flour tortillas, warmed
• sour cream, cheese and lettuce

Directions:

1. In a large non-stick skillet, cook the chicken in oil for 4-5 minutes. Add the peppers and onion; cook and stir 4-5 minutes longer.
2. In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender.
3. Place chicken mixture on one side of the tortilla, add sour cream, cheese and lettuce; fold and eat!

We have a really good recipe for Taco Soup. It is a favorite in our household, especially on those cold winter days. It warms you right up!

Taco Soup

Ingredients

• 1lb. of chicken, cubed
• 1/2 onion
• 2 cans chili beans
• 2 cans of corn
• 2 cans diced tomato
• 1 – 8oz can tomato sauce
• 1 pkg. taco seasoning (we like using the hot and spicy seasoning, gives it a kick)
• 2 cups of water
• sour cream
• shredded cheddar
• tortilla chips

Directions (really simple):

1. Dump ALL ingredients into crockpot.
2. Cook 6-8 hours (or until chicken is cooked thoroughly).
3. Serve with a dollop of sour cream on top, a sprinkle of shredded cheddar and eat with tortilla chips. Yum!!!