Yummy Chicken and Bacon Fajitas

4 lg chicken breasts, cut into strips
1 lb sliced mushrooms
3/4 cup real bacon bits
1 lime
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1 lg onion, sliced
4 cloves garlic, minced
2 cans mild Rotel, drained
1 packet taco seasoning
1 tsp liquid smoke (optional)
salt and pepper, to taste
Tortillas (I used whole wheat Guerrero tortillas - taco sized)

In a skillet or Wok (that's what I used) add your chicken and saute on medium high. Add 1/2 a packet of taco seasonings, juice of 1/2 lime and some ground black pepper. Stir. Add in liquid smoke. Cook through and add your cans of rotel. Let simmer for 3-4 minutes. Drain off most of the liquid and add in your mushrooms and bacon bits. Cover and let simmer for 4 or so minutes. Put chicken in a bowl and set aside. With some of the liquid still in your pan, toss in vegetables and season with remaining taco seasoning and the juice of the other half of your lime. Saute until crisp tender and then add your chicken back in. Stir to combine and cover and let simmer for a couple of minutes.

Warm up some black or pinto beans and get out some sour cream, shredded cheddar and/or monterey jack cheese. Put some fajita mix on a tortilla with some cheese, beans, sour cream, cilantro, really whatever your heart desires and ENJOY!!

Creamy Jalapeno Popper Chicken

4-6 chicken breasts
1 can cream of chicken soup
4 oz cream cheese
1/2 cup sour cream
1/2 cup plain greek yogurt (or just do 1 cup sour cream)
1/2 cup real bacon bits
4-5 jalapenos, par-boiled (optional), and minced
1 handful cheddar cheese
1/2 lg onion, chopped
3 cloves garlic, minced
3/4 filled soup can of water

In a 9x13 casserole dish, place chicken breasts. In a mixing bowl, combine remaining ingredients and spoon over chicken breasts. Cover with tinfoil and bake at 350 for 1 hr 15 minutes. Enjoy! I served this with cheesy zucchini rice on the side and a salad.

Sweet Onion and Bacon Chicken

I got this idea from my friend, Bridgette, who got the idea from Pinterest. Although I only used two of the three ingredients she told me about. Bacon. And Chicken. Her recipe called for maple syrup. However, I chose to use honey, instead. So here is my little random concoction.

4-6 whole chicken breasts

Honey

Real Bacon Bits (I get mine in a big bag from Costco)

1/2 onion, coarsely chopped

4 cloves garlic, minced

1/3 bottle Kraft Red Pepper Italian with Parmesan Dressing

Sour Cream

In a 9x13 casserole dish, spray with Pam. Add in chicken breasts and season with salt and pepper. (I like to use the Kirkland brand Organic No Salt Seasoning from Costco) Drizzle as much honey as you want over the chicken breasts. I didn't measure, I just eyeballed it. Toss in the onion and garlic over the top. Sprinkle bacon bits over the top. Again, I didn't measure. I just sprinkled some over each breast. Put a dice dollop of sour cream over each breast and spread out. Pour dressing over the top. Cook UNcovered in oven at 385 degrees for 45-50 minutes. I put in some sweet potatoes to cook along with it. I also served it with boiled baby carrots. Super good! :)

Creamy Chicken and Bacon Casserole

4 chicken breasts, chopped and cooked

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 cup Cottage Cheese (could also use sour cream, greek yogurt or omit all together)

1/2 soup can of water

1 red pepper, chopped

1 onion, chopped

4 cloves garlic, minced

3 big handfuls of fresh baby spinach (I get the big bag at Costco)

3/4 cup real bacon bits (I get the big bag at Costco)

1/2 cup Kraft parmesan cheese

1 big handful of shredded mozzarella cheese

1 13.25 oz box rotini wheat pasta or pasta of your choice

I like to cook my chicken breasts in a little bit of water and chicken broth in the crock pot throughout the day so I don't have to worry about cooking it when I get home. Otherwise, you can cook it with the onion, red pepper and garlic.

In a pan, saute onion, red pepper, and garlic until tender (about 10-15 minutes). In a sauce pan, cook pasta til al dente with a tiny bit of extra virgin olive oil (about 8 minutes). Drain. In a big mixing bowl, add soups, water and cottage cheese. Add bacon bits. Stir. Add in spinach and mix. Add in parmesan and mozzarella. Stir. Add in cooked vegetables and cooked chicken. Add the pasta and mix all together. In a 9x13 casserole dish, pour mixture in. (it will be very full) This isn't the prettiest looking casserole, but it smells good and you'll feel good knowing it has lots of good veggies in it. Cover with tin foil and cook at 350 for 40-45 minutes. Enjoy!

Chicken Teriyaki Stir Fry with Homemade Teriyaki Sauce

4 chicken breasts, cooked, then chopped into bite sized pieces (option: cooked in crock pot throughout the day so you don't have to worry about cooking it when you put your dinner together)

1 medium red pepper, chopped

1 onion, chopped

2 cloves garlic, minced

3 handfuls baby carrots, chopped (used my food chopper for this)

1 1/2 cups frozen baby peas

4 cups frozen broccoli florets, roughly chopped

2 1/2 cups instant brown rice, cooked per directions

In large bowl pan, saute red pepper, onion, garlic and carrots til tender. Add in frozen peas and frozen broccoli. Cook 10 minutes. Add in cooked chicken and pour in teriyaki sauce. Let simmer for a few minutes.

Homemade Teriyaki Sauce (I doubled this sauce recipe)

1/4 c low sodium soy sauce

1 cup water

1-2 tsp freshly grated ginger

2 Tbls honey

1 garlic clove, minced

2 Tbls cornstarch

1/4 cup cold water

In medium sauce pan mix soy sauce, water, ginger, honey and garlic. Bring to a boil. In the 1/4 cup cold water, dissolve cornstarch and slowly add to sauce pan. Stir constantly as it will thicken quickly.

Put rice on a plate, spoon a nice big giant scoop of chicken stir fry over the top. Enjoy! You could also do noodles instead of rice :)