Chicken with Peppers and Onions

1 pound chicken strips or breasts cut lengthwise into strips
2 bell peppers, yellow, red or green, sliced
1 small onion, sliced
1 clove garlic
salt and pepper to taste
1/2 cup oil - divided
rice

Cook rice according to directions.

Heat 1/4 cup oil until hot, and brown sliced onions and sliced garlic into oil. Add chicken strips and cook until done, about 10 minutes. Add bell peppers and cook just until heated through.

Serve chicken over rice.

Serves 2 - 4

Tuna, Pasta, Broccoli, and Red Pepper Salad

1/2 c. olive oil
2 tbsp. red wine vinegar
2 tbsp. drained capers
1 tsp. crumbled oregano leaves
1-2 cloves finely minced garlic
1/4 tsp. freshly ground pepper

SALAD:

1 bunch broccoli
1/2 lb. fresh cooked farfalle noodles or shell macaroni
2-3 red bell peppers, cut into 1 inch pieces
2 (7 oz.) cans solid white tuna, drained and coarsely crumbled

For dressing: Combine all ingredients in jar with tight fitting lid, shake well and chill.

For salad: Peel broccoli stems and cut diagonally 1/2 inch thick. Divide florets into 1 inch pieces. Steam stems and florets until crisp tender. Place in colander and cool with running water. Pat dry.

Combine pasta, peppers and broccoli in large serving bowl and toss lightly with dressing. Add tuna and toss gently. Cover and chill before serving. 4 servings.

Vegetarian Cheese Quesadillas

2 flour tortillas
1 finely chopped red bell pepper
2 sliced plum tomatoes
1 grated carrot
1/2 cup plain yogurt
1/2 cup grated cheese
2 Tbsp salsa
1/2 cup chopped spinach

Heat a nonstick skillet over a medium heat.

Place a tortilla in the skillet and warm it for 2 minutes. Turn the tortilla over and put half the tomato, green onion, carrot and bell pepper on one half.

Top the vegetables with half the yogurt, salsa, cheese and spinach and fold the tortilla over.

Cook for 3 more minutes or until the cheese melts.

Transfer the quesadilla to a plate, cover it with tinfoil to keep warm and make the second quesadilla in the same way.

Salsa Recipe with Avocado

8 cherry tomatoes
2 avocados, with stones removed
1 red onion
2 tsp. hot sauce
3/4 cup cilantro, leaves only
2 tsp lemon juice
1/4 cup minced bell pepper
1 tsp salt

Chop the tomatoes, avocados, and onion by hand and then add the remaining ingredients, stirring well. Chill for 3 hours of more.

Pico de Gallo

1 white onion, finely chopped
4 ripe plum tomatoes, seeded and finely chopped
green pepper, seeded and finely chopped
1/2 cup fresh cilantro leaves, chopped
1 Tbsp lime juice
salt to taste

Combine all the ingredients, cover and refrigerate for an hour.

Chicken Tortilla Soup

1/2 green bell pepper, diced
1 tsp chopped jalapeno pepper
2 tsp minced garlic
1/2 cup sliced red onion
1/4 cup chopped fresh cilantro
nonstick cooking spray
1 Tbsp lime juice
4 corn tortillas
3 cups chicken broth, fat skimmed off
1/2 tsp ground cumin
1 cup diced red potatoes
2 boneless, skinless chicken breast halves, cut into strips
14 oz can Mexican style stewed tomatoes

Bring ½ cup of the chicken broth to a boil in a big pan over a medium high heat. Add the green bell pepper, onion, potatoes, garlic, and cook, stirring, for 5 minutes. Add the chicken and cook, stirring, for 1 minute. Add the jalapeno, stewed tomatoes, the cumin, and the rest of the chicken broth and bring the soup to a boil. Let it simmer, uncovered, for 15 minutes or until the potatoes are tender.

Preheat the oven to 350 degrees F.

Coat the tortillas on both sides with spray oil and cut them into thin strips. Put them on a baking sheet and bake them for 15 minutes or until they are crispy. Add the cilantro, lime juice to the suit, and top each bowl of soup with the strips of tortilla.

Succulent Sauteed Shrimp Fajitas

1 lb medium shrimp, peeled and deveined
1 clove garlic, pressed
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp black pepper
2 red or green bell peppers, seeded and sliced
3 Tbsp chopped fresh cilantro
8 flour tortillas
2 onions, sliced
salsa and sour cream, to serve

Preheat the oven to 350 degrees F.

Combine the shrimp, half the lime juice, half the oil, half the salt, half the pepper and all the chili powder and cumin, stirring well to coat the shrimp. Heat the rest of the oil in a skillet over a medium high heat and cook the onions for about 5 minutes, until they are translucent. Add the rest of the salt and pepper and the bell peppers. Cook for another 5 minutes, stirring often.

Add 2 tablespoons of the cilantro and transfer the mixture to an ovenproof bowl.
Put it in the oven to keep warm. Heat a skillet over a medium heat and add the shrimp. Sauté them for about 4 minutes or until they are just cooked. Stir in the rest of the cilantro and lime juice. Wrap the tortillas around the vegetables and shrimp and serve with salsa and sour cream.

Easy Chicken Fajitas

3 skinned, boned chicken breasts, sliced into strips
1 onion
1 green or red bell pepper, sliced into strips
envelope of fajita seasoning
6 flour tortillas
6 slices cheddar cheese
1 small pot sour cream
hot sauce
salsa

Remove the tortillas from the pack and wrap them in tinfoil. Wrap them tightly and don't add water. Place in a 350 degree F oven to warm for 15 minutes. Heat some cooking oil in a skillet and cook the chicken for about 7 minutes until it is half done. Add the bell peppers and onions and cook until tender. Place the chicken mixture into the center of each tortilla, add sour cream, sliced cheese and a dash of hot sauce, roll up and serve with salsa on the side.

Mexican Fiesta Casserole

Mexican Fiesta Casserole

1 pound lean ground beef/chicken
salt and black pepper to taste
1 tsp. chili powder
1 cup shredded cheddar cheese
1 cup sour cream
2/3 cup salad dressing/mayonnaise
2 Tbsp onion, minced
2 cups baking mix
1/2 cup water
3 medium tomatoes, sliced thinly
1/2 cup green bell pepper, chopped
1 can ripe olives, drained and sliced

Preheat oven to 375 degrees and grease a 9"x13" baking dish. In a large skillet, over medium high heat, brown beef (or cook chicken). Drain excess fat and season to taste with pepper and salt. Mix together sour cream, cheese, onion, and mayonnaise in a small bowl, and then set aside.

Stir baking mix and water together to worm a soft dough. Place into baking dish about a half inch up the sides, using floured fingers.

Layer meat, tomato, green pepper, and olives over dough. Spoon sour cream and cheese mixture onto top of casserole, then bake until dough is light brown - about half an hour. Allow to rest for five minutes, then cut into squares and serve.

Mexican Ceviche

1/2 lb. tuna, in 1/2 inch cubes
1/2 lb shrimp, peeled and cleaned
1/2 green bell pepper, finely chopped
5 or 6 limes (enough juice to cover the fish)
6 Tbsp chopped cilantro
2 Tbsp white vinegar
1 onion, finely chopped
1 dash tabasco sauce
1 cup fresh tomato, finely chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp oregano
2 jalapeno peppers, chopped
parsley or coriander to garnish

Marinate the tuna in the lime juice overnight in the refrigerator, stirring every now and then. Pour off the lime juice, leaving a small bit to keep the fish moist. Steam or boil the shrimp until pink and add 2/3 of it to the tuna. Add the rest of the ingredients, stir well, and chilled. Serve in individual dishes, garnished with the rest of the shrimp and a sprig of parsley.

Chicken with Mango Salsa

4 skinless, boneless chicken breast halves
1 1/2 cups mango salsa
2 Tbsp chopped fresh cilantro
2/3 cup frozen corn kernels, defrosted
2 Tbsp salt-free tomato paste
2 Tbsp fresh lime juice
1 green bell pepper, cut into thin strips

Prepare the grill or preheat the broiler. Combine ½ cup of the mango salsa with the tomato paste.

Add the chicken and stir to coat. Combine the rest of the salsa with the corn, scallion, bell pepper, cilantro and lime juice in another bowl. Grill or broil the chicken for about 4 minutes per side, 4 inches from the heat, or until it is cooked through. Serve it with the mango salsa on the side.