Chicken Fajita Casserole

This Chicken Fajita Casserole isn’t a traditional casserole, but it sure does pack a lot of flavor. Thank you Eatwell 101

3 or 4 small chicken breasts (1 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and fresh cracked pepper to taste
1 Tbsp vegetable oil
1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro, or parsley, for garnish

• Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
• Place chicken breasts on a shallow plate. 
• Sprinkle cumin, chili powder, garlic, paprika, salt, and pepper on both sides. 
• Keep some of the spices for sprinkling over the vegetable.
• Arrange chicken breasts into the prepared baking dish, and drizzle with oil. 
• Top chicken breasts with bell peppers and onion
• Sprinkle with the remaining fajita seasonings. 
• Finish the casserole with shredded mozzarella cheese on top.
• Bake the fajita chicken casserole for 20 – 30 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C). 
• You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. 
• Serve immediately over cauliflower rice, steamed vegetable, zucchini noodles, or as is

Broccoli Craisin Salad

The flavor, textures and ingredients go perfect together, and the dressing is fabulous! Thank you Chef in Training

4 cups broccoli
½-1 cup cole slaw
½-1 cup craisins
10-12 strips bacon, cooked and crumbled
½ cup cashews, chopped

Dressing:
1 cup mayonnaise
½ cup sugar
2 tsp white vinegar
1 tsp Salad Supreme or Homemade alternative

• Mix Broccoli, coleslaw, craisins and crumbled bacon in a large bowl.
• Whisk together the mayonnaise, sugar, white vinegar and Salad Supreme to make the salad dressing.
• Pour over broccoli mixture and chill and stir to coat.
• Chill salad at least two hours before serving.

Chicken and Sausage Pasta Bake

 Quick easy and great for using leftover chicken. Ideal for a crowd, and easy to half the amount. Thank you Key Ingredient

2 pounds cooked chicken breasts, cut into bite size pieces
6 cooked Italian sausage links, cut into bite size pieces

2 jars of spaghetti sauce 
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion, diced
2 large bell peppers, diced

Handful of spinach

• Cut up chicken, onion, peppers and sausage.
• Boil pasta and drain (don't over cook)
• Mix pasta, sausage, onion, peppers, chicken, spinach and sauce.
• Put in a large deep dish. 
• If it won't all fit, make a little side dish to freeze for lunch later.
• Top heavily with cheese.
• Bake at 325 degrees for about 45 minutes or until golden and bubbly.

Swiss Cheese Chicken and Stuffing Bake

 Quick and easy. Thank you Prepared Housewives

4 Chicken Breasts or enough to fill pan
6 Slices Swiss Cheese
1 can Cream of Chicken Soup
1/4 cup milk
Stove Top Turkey Stuffing about 1/2 box
¼ c butter

• Cover bottom of pan with chicken.
• Lay Swiss Cheese over chicken.
• Mix 1 can cream of chicken soup and 1/4 cup milk.
• Pour mixture over chicken.
• Top with 1/2 bag (or more) of Stove Top Turkey Stuffing.
• Drizzle 1/4 cup butter on top.
• Bake at 350 for 45-60 minutes.
• Serve over rice.

Patriotic French Toast

French toast with a cream cheese topping and fresh fruit! With its red, white and bluse colours... its perfect for Memorial Day or the 4th of July. Thank you All Recipes

1 (10 ounce) package frozen strawberries, thawed
1 cup fresh blueberries
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
2 cups milk
2 eggs, beaten
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons butter
8 thick slices bread

• Preheat an oven to 250 degrees F (120 degrees C).
• Combine the thawed strawberries with their juice and the blueberries in a bowl; set aside. 
• Beat together the softened cream cheese and confectioner's sugar until smooth; set aside. 
• Whisk the milk, eggs, vanilla, and cinnamon in a shallow bowl.
• Melt butter over medium heat in a large skillet or griddle. 
• Dip bread into egg mixture, coating thoroughly. 
• Cook until well-browned on both sides, about 5 minutes. 
• Place cooked slices on baking sheet and place in oven to keep warm until ready to serve.
• Spread the cream cheese mixture over each slice of french toast
• Top with 2 tablespoons of the fruit. 
• Serve immediately.

Chicken Bacon Ranch Grilled Cheese

Chicken..bacon..cheese and ranch dressing. Whats not to love? Thank you Fork Vs Spoon

2 Slices thick cut crusty bread.
3 Slices Bacon, cut in half so you have 6 pieces of bacon
2-3 Tablespoons Ranch Dressing
2 Tablespoons Butter
3-4oz. Leftover Roasted Chicken, thinly sliced
1-2oz. Extra Sharp Cheddar, thinly sliced
Extra Ranch Dressing for dipping – if you are like me and LOVE ranch.

• Cook bacon in a skillet over medium heat until crispy. 
• Transfer bacon to a papertowel lined plate (to drain excess grease) and drain off grease. 
• If you do not have a panini press (join the club!), use a skillet to make the grilled cheese.
• Butter one side of each slice of bread.
• Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing 
• Place half of the cheese on top of the ranch. 
• Layer on chicken and bacon. 
• Top with remaining cheddar cheese.
• Slather remaining slice of bread with remaining ranch dressing 
• Place atop the cheese, ranch side down, butter side up.
• Place sandwich on panini press and cook until bread is golden brown and cheese is melty.. or..
• If you do not have a panini press, place non-stick skillet over medium heat. 
• Transfer sandwich to skillet and cook until bread becomes golden brown and the cheese begins to melt. 
• Carefully flip sandwich and cook the other side of the sandwich until golden brown. 
• You may need to place a heavy pan atop the sandwich when you are grilling it 
• It will smash it down a bit and helps stick it all together.
• Remove from skillet, slice in half, and enjoy immediately.

Coconut Berry Icebox Cake

This red, white, and blue make ahead no bake Coconut Berry Icebox Cake is the perfect summer time dessert for a Memorial Day or Fourth of July potluck. Thank you Self Proclaimed Foodie

14 ounces unsweetened coconut cream
½ cup confectioners sugar
1 tablespoon coconut rum
1 cup heavy whipping cream
9 ounces coconut cookies (or graham crackers)
1 pound blueberries (fresh )
1 pound strawberries (fresh, sliced very thin)

• To make cream filling, start by whipping coconut cream in bowl of stand mixer with whisk attachment on medium speed until it is light and fluffy, about 3 minutes. 
• Add confectioners sugar and mix on low until incorporated. 
• Add coconut rum and mix on low until combined. 
• Scrape sides, add heavy whipping cream, mix on low to incorporate and then increase speed to medium high for about a minute. 
• Scrape walls and base of bowl
• Continue mixing on medium high speed until nice peaks form, about 3-5 minutes.
• To make the cake, spread some cream on the base of the plate. 
• Arrange cookies so that their sides are touching but they do not over lap. 
• Cover cookies with a spoonful of cream, using the spatula to spread. 
• Top with a second layer of cookies, rotating their pattern to cover any gaps
• Follow with a layer of cream. 
• Thickness in between layers should be thick enough so that there is a creamy layer in between, but not so thick that your ingredients aren't level or they slide around.
• Cover with a single layer of fresh blueberries. 
• Top with cream, then top with two cookie/cream layers.
• Next, cover with a single layer of sliced strawberries. Top with cream, then top with two cookie/cream layers.
• Repeat until you run out of ingredients. I portioned everything so that my top and bottom layers would be the cookies surrounded by the cream.
• Garnish with additional berries on top.
• Loosely cover with plastic wrap and refrigerate at least two hours or up to several days before serving.