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.