CHICKEN AND PEPPERS
1 pound boneless, skinless chicken breast strips
2 1/2 teaspoons fajita seasoning
Half a 16-ounce bag frozen pepper stir-fry
1 cup frozen corn
1 tablespoon chopped fresh cilantro
Melt butter in a large skillet over medium-high heat until sizzling. Add chicken strips, fajita seasoning and salt; cook, stirring occasionally, until chicken is no longer pink, 5-6 minutes. Stir in stir-fry peppers and corn. Continue cooking, stirring occasionally, until vegetables are tender and chicken is golden brown. Toss in cilantro and serve with tortillas, if you like.
2 tablespoons olive oil, divided use
2 6-ounce cans tuna, drained and flaked
Salt to taste
Pepper to taste
Cook spaghetti according to package directions; drain and set aside.
Meanwhile, in a skillet over medium heat, saute onion in 1 tablespoon olive oil until tender, about 5 minutes. Add garlic; cook 30 seconds longer. Add tuna and another 1 tablespoon olive oil to the pan and heat through, stirring constantly. Season mixture with salt and pepper, then pour over pasta and toss. Have some breadsticks on the side.
BEEF WITH RED BEANS AND RICE
1 pound ground beef
1 green bell pepper, diced
1 15-ounce can red beans, drained and rinsed
1 8-ounce box Mexican rice mix
Salt to taste
Pepper to taste
In a large nonstick skillet over medium heat, brown ground beef with bell pepper, breaking up beef into crumbles, until meat is no longer pink, about 10 minutes; pour off drippings. Stir in red beans, rice mix and the amount of water indicated on the rice package (omitting any oil or butter); bring to a boil. Reduce heat; cover and cook according to package directions, or until rice is tender. Remove from heat; stir in diced tomato, salt and pepper. Have some baby carrots on the side.
1 long baguette, sliced into 4 6-inch-long pieces

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