Fajita Salad

I created this when I had to lose some weight for a friend's wedding, in order to fit into a bridesmaid dress. It's a great salad, uses no dressing, and is even filling enough for the man in the house! If you have leftovers, stuff it into pitas - it's wonderful.

Serves 4

3 boneless, skinless chicken breasts
fajita seasoning
1 head romaine lettuce
3 tomatoes, diced
1/2 cup frozen corn, thawed (fire-roasted is best, if you can get it!)
1 can black beans, drained
1/4 cup cilantro leaves
1/4 cup chopped onion
1/2 bell pepper, chopped
1/4 cup cheddar cheese
1/2 lime
1/2 cup you favorite salsa
1 avocado, sliced

Generously season the chicken and grill until cooked, about 7 minutes per side. Let cool and slice.

Once the chicken is cool, toss all ingredients together, adding the avocado slices last so it doesn't get mashed. Serve!

Lasagna

This is the scaled-down version of my mom's amazing lasagna - basically this uses jarred sauce instead of simmering your own for an hour. But it's pretty amazing, and fairly easy to make after work! The best part? You don't have to cook the noodles ahead of time, and it makes a ton of leftovers! If you want you can always assemble the lasagna early and then refrigerate it until you're ready to cook.

1 pkg Italian sausage (1 lb), casings removed
2 jars of your favorite spaghetti sauce
1 large container ricotta cheese
approx. 3 tsp chopped fresh parsley
1 tsp dried oregano
1 tsp salt
1 wedge Parmesan cheese, grated
1 pkg shredded mozzarella cheese
1 pkg lasagna noodles

Preheat the oven to 350 degrees. Brown the sausage in a large skillet. Add 1 1/2 jars of sauce and heat through. In a large bowl mix the ricotta, parsley, oregano, salt, and 1/2 cup of the Parmesan together and set aside.
In a rectangular cake pan, put a thin layer of the meat mixture, add noodles, ricotta (clumps are fine), mozzarella, Parmesan, and noodles again. Repeat meat, noodles, cheeses, noodles, until ingredients are gone (usually only a couple layers). Your last layer should be noodles, meat, cheese. Bake for 40 mins.

Fajitas

Super easy, healthy and very yummy. Serves 4

3 boneless, skinless chicken breasts, cut into 1 inch strips
store-bought fajita seasoning
2 tablespoons vegetable oil
1 red bell pepper, cut into 1 inch slices
1 green bell pepper, cut into 1 inch slices
1 yellow bell pepper, cut into 1 inch slices
1 medium onion, quartered and sliced 1 inch thick
tortillas
lime wedges, chopped cilantro, salsa, cheddar or jack cheese, and sour cream, for topping

generously season chicken with fajita seasoning. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook 4 minutes, stirring contstantly. Add peppers and onion, and cook until veggies are very soft, stirring occasionally. Serve with tortillas and toppings.

NOTE: It's best if you leave the veggies till they get a little caramelized and burned on the bottom of the pan, and then stir. It will add more flavor!

Chicken Breasts Diane

This is a recipe my mom picked up years ago, and it's great! It's hearty, uses basic ingredients, is quick, and a little different to mix things up. Serves 4.

4 boneless, skinless chicken breasts
1/2 teaspoon each salt and pepper
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons chopped chives or green onions
juice of 1/2 lime or lemon
2 tablespoons brandy (optional)
3 tablespoons fresh parsley, chopped
2 teaspoons dijon mustard
1/4 cup chicken broth

Flatten chicken breasts slightly and sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a skillet and cook two chicken breasts four minutes on each side. Remove from heat and repeat with remaining chicken breasts. Remove chicken and keep warm.

Add chives, juice, brandy, parsley, and mustard to the skillet juices. Cook 15 seconds. whisking. Whisk in broth until smooth. Add remaining oil and butter.

Clam Chowder

Really easy and really yummy! It's a little thinner than normal chowders, so you can use some yummy bread to sop up all the soup.

2 slices bacon
1/4 onion, chopped
2 cloves garlic, grated
2 cans minced clams
1 medium potato, diced
1/2 carrot, diced
1/2 pint cream
2 sprigs fresh thyme
1 teaspoon dill, fresh or dried
salt and pepper

In a medium skillet, fry bacon over medium heat. Remove bacon, blot with paper towels and finely chop. In bacon grease, cook onions and garlic over medium heat until soft. Remove from heat.

Drain clam juice from cans into a medium saucepan. Add potatoes, carrot, and onion. Barely cover with water and cook over medium heat until potatoes are soft. Add cream, clams, thyme, dill, and chopped bacon. Salt and pepper to taste. Heat through.

Boiled Shrimp

This is a recipe I found in Gourmet magazine, and it's great when you want something different but don't have the time (or energy) to make something after work. Most of the ingredients you probably already have; just make sure to keep frozen shrimp and some good french bread in your house! We also like to add asparagus right at the end, to cook in the liquid.

Seasoning:
1 teaspoon salt
1/8 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary
1 teaspoon black pepper
1/8 teaspoon onion powder
pinch white pepper
1/8 teaspoon paprika
pinch cayenne pepper
1/8 teaspoon dried thyme

Mix seasoning together and set aside

1 stick butter
2 lbs shell-on shrimp
1/2 beer
1/4 Worcestershire sauce
1 tablespoon grated garlic

In a large skillet, heat butter over medium heat until foam subsides. Add all remaining ingredients, simmer, stirring occasionally, 5 minutes. Serve in bowls with French bread for dipping.