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Fast Family Fajitas by Pampered Chef

Fast Family Fajitas

1 medium green bell pepper
1 medium red bell pepper
4 boneless, skinless chicken breast halves (about 4 ounces each)
2 teaspoons vegetable oil, divided
1 garlic clove, pressed
1 envelope Lipton Recipe Secrets Onion Soup Mix
1/2 cup water
1/2 cup salsa
12 (7-8 inch) flour tortillas, warmed

Optional toppings: guacamole, additional salsa, shredded Colby &
Monterey Jack cheese blend and sour cream

Cut bell peppers into 1/2-inch strips using Utility Knife. Cut
chicken crosswise into thin strips.

Heat Stir-Fry Skillet over medium-high heat. Add 1 teaspoon of the
oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer
pink. Remove from skillet; set aside. Add remaining oil, bell peppers
and garlic pressed with Garlic Press; stir-fry 1-2 minutes or until
vegetables are crisp-tender.

Add chicken, soup mix, water and salsa to bell pepper mixture. Cook
and stir 2-3 minutes or until heated through.

To serve, place chicken mixture in center of tortillas. Serve with
toppings, if desired.

Yield: 6 servings

Nutrients per serving: Calories 450, Total Fat 10 g, Saturated Fat 2 g,
Cholesterol 45 mg, Carbohydrate 61 g, Protein 27 g, Sodium 1080 mg,
Fiber 4 g

Cook's Tip: To heat tortillas in microwave oven, place tortillas in
Large Micro-Cooker(R). Microwave, covered, on HIGH 1 1/2-2 minutes or
until heated though.

To heat tortillas in conventional oven, preheat oven to 350°F. Place
tortillas, slightly overlapping, on Large Round Stone. Bake 5 minutes
or until warm.

Serving a large crowd? Create a fajita bar using Simple Additions(TM).
Place chicken and vegetable mixture in Medium Bowl. Place guacamole,
salsa, shredded cheese and sour cream in Small Bowls. Cut tortillas in
half; arrange tortillas and bowls on Large Square Platter and serve.

Bacon Ranch Potato Casserole

Ranch Potato Casserole

8 large potatoes
1 tablespoon salt
1 teaspoon black pepper
1 stick (1/2 cup) margarine
1 small bottle ranch dressing
1 cup grated Cheddar cheese
7 or 8 slices of bacon
1/4 cup melted margarine or butter
1 cup crushed cornflakes

Peel or leave skins on potatoes. Wash and cut into chunks or wedges. Boil for 20 minutes in water or until tender. Do not overcook. Drain.

Put into a casserole with remaining ingredients, except bacon, and toss lightly.

Cook bacon until crisp. Cut into pieces and sprinkle bacon pieces on top.

Melt 1/4 cup butter or margarine and add 1 cup crushed cornflakes to melted butter. Sprinkle on top of bacon. Bake at 350 degrees F for 30 minutes.

Confetti Pasta Salad by Pampered Chef

Confetti Pasta Salad
Posted by Mary Ellen

1 pkg (9 oz) cheese-filled tortellini
1 Cup EACH cauliflower and broccoli
2 medium carrots
1 tsp hot pepper sauce (optional)
1 garlic clove
4 green onions
1/2 Cup fat-free Italian salad dressing (I use regular as my kids don't
like the fat-free stuff)
1/2 cup fresh parmesan cheese (in block)

Prepare tortellini according to directions in Generation II 3-Qt Saucepan. Drain and rinse pasta under cold water using 5 3/4 Qt Colander. Place tortellini in 4 Qt bowl.

Peel carrots with vegetable peeler. Score down the sides with Lemon Zester/scorer then cut into thin slices using Ultimate slice and grate. Chop broccoli and cauliflower with Food Chopper.

Slice green onion with 8" Chef's Knife. Add vegetables to tortellini and toss with salad dressing. Press garlic into bowl using Garlic Press. Grate Parmesan over salad using Deluxe Cheese Grater.

Toss lightly to combine. Serve with 3-Way Tongs.