Salsa

by Renae

Ingredients

• 2 14.5 oz. cans chunky pasta-style tomatoes
• 1 4 oz. can diced green chilies
• 1/4 C thinly sliced green onions (2)
• 1/4 C snipped cilantro or parsley
• 2 T lemon juice
• 1/5 tsp pepper
• 1 clove garlic, minced

Directions

1. Drain tomatoes, reserving 1/3 C juice; discard remaining juice. Combine tomatoes and reserved juice, chili peppers, green onions, cilantro or parsley, lemon juice, pepper, garlic, and 1/4 tsp salt.

2. Cover and chill at least 4 hours before serving. Makes about 2 3/4 C salsa.

Chicken Fajitas

by Renae

Ingredients

• 1 lb. chicken breasts, cut in strips
• 4 slices sliced red onion
• 2 T each olive oil and lime or lemon juice
• 2 bell peppers, cut in strips
• 2 cloves minced garlic
• 3/4 C salsa (optional: homemade recipe here)
• 8 tortillas
• 1 C shredded cheddar cheese

Directions

1. Combine chicken, onion, oil, lime juice, peppers, garlic, and salsa in a sealed plastic bag. Marinate in refrigerator 2-24 hours.

2. Place chicken and vegetables in a large baking dish. Broil 4-5 min. from heat 5-8 minutes per side.

3. Put chicken and vegetables on tortillas. Sprinkle with cheese. Roll up and enjoy!

Optional:

Serve with guacamole and any leftover salsa.