If you have left over chicken, flank steak or even pork tenderloin, get another meal out of them by making fajitas.  This is an easy lunch or serve them for dinner along with yellow rice.

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Fajitas

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

• Leftover meat sliced in thin strips
• 1 red bell pepper sliced
• 1 small red onion sliced
• 1 Tbsp olive oil
• Fajita seasoning optional
• 8 small flour or corn tortillas
• Mexican cheese grated
• avocado sliced
• salsa

Instructions

• Heat oil in a large frying pan.  Sauté pepper and onion until soft, about 5 minutes.    In the mean time, place cheese, avocado and salsa in bowls.
• Place meat in pan and heat until warmed through. Don't over cook meat or it will get tough.
• Heat tortillas by wrapping in a damp paper towel and microwaving for 45 seconds or blister them on a grill or gas stove.
• Place meat mixture and all other ingredients on a table and let everyone make their own!

Family traditions often revolve around recipes and cooking.  Vicki shares her chili recipe memory … “This recipe has been in my family for as long as I can remember.  It is so simple to put together.  Each time I make it, I am reminded of sitting around the kitchen table in Indiana with my mom, dad, and sisters, Kristal and Holly.  This tradition was then carried on to my table in Florida where it has become a cool-weather favorite.”

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Course Main Course

Cuisine American

Servings 12

Ingredients

• 1-2 Tbsp extra virgin olive oil
• 1 yellow onion chopped
• 2 garlic cloves minced
• 2 pounds lean ground beef
• 3/4 tsp salt
• 1/2 tsp fresh ground pepper
• 1 Tbsp Worcestershire sauce
• 46 ounce bottle of tomato juice
• 6 ounces ketchup
• 3 16 ounce cans red kidney beans drained
• 3 Tbsp or more chili powder (spicy if you prefer)
• Grated cheddar cheese
• Sliced green onions
• Sour cream

Instructions

• Heat olive oil over medium-high heat, add onion and garlic, and cook until onion is translucent.
• In a separate pot, brown beef with salt and pepper. Drain off fat.
• Return beef to pot, add cooked onion and garlic, and the rest of the ingredients up to the cheddar cheese. Bring to a boil.
• Turn down heat and simmer for at least 45 minutes.
• Place chili in bowls and top with cheese, green onions and sour cream.

Notes

 Freeze leftovers - it tastes even better reheated!

If you want to impress your guests with a wonderful tortilla soup that is literally made in minutes – here is your recipe!

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Chicken Tortilla Soup

Course Lunch, Main Course

Cuisine American

Servings 8

Ingredients

• 2 cans chicken broth 14.5 ounces
• 2 cans Ro-Tel diced tomatoes with green chilies 10 ounces - mild, hot, or one of each
• 1 can traditional refried beans 16 ounces (non-fat)
• 1 1/2 pounds poached chicken shredded  (or one rotisserie chicken, skinned and shredded)
• 1/2 cup frozen corn
• Shredded Mexican cheese
• Avocado diced
• Sour Cream
• Tortilla Chips

Instructions

• Place broth, diced tomatoes, and refried beans in a medium sauce pan.  Stir well.  
• Add chicken, bring mixture to a boil and turn heat down to simmer for 10 minutes.  
• Add corn and simmer for another 10 minutes.  
• Place soup in bowls and garnish with cheese, avocado, sour cream, and tortilla chips.