Fast Pork Fajitas

3 Tbs chili powder
2 Tbs ground cumin
2 tsp ground oregano
1 tsp garlic powder
1 teaspoon salt (optional)
pork tenderloin, about 2 pounds, thinly sliced
1 onion, sliced
2 green peppers, sliced
10 to 12 flour tortillas, warmed

In a shallow bowl combine chili powder, cumin, oregano, garlic powder, and salt. Coat pork pieces with fajita seasoning.

In large skillet over medium-high heat, stir-fry pork pieces with onion and green pepper and 2 Tbs olive oil until pork is cooked and vegetables are just tender.

Wrap portions in flour tortillas with any of the following: salsa, sour cream, guacamole, cheese.

I made this for dinner last night and we all really liked it. Even Ellen who has been pretty picky lately. It was a large amount, but it was just right for dinner for our family plus some leftovers for James' lunch. There was plenty of extra seasoning mixture left over so I think next time I'll just use half of it and save the rest for next time. I served it with rice, which we like to put in the fajita instead of eating on the side.

Chicken and Rice

This is Anne's favorite.

5-8 pieces of chicken, I use drumsticks and thighs but just about anything works
1 1/2 c rice
1 1/2 c water
1 can cream of mushroom or cream of chicken soup

Combine the rice, water, and soup in a 9x13 baking dish then put the chicken pieces in it. Cover with foil and bake at 350 for about 90 min. or till chicken is done.

Crock Pot Chicken

I got this recipe from Dixie, who got it from Lisa.

4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 8 oz. pckg cream cheese
1 pckg dry italian dressing mix

Put everything in and let it cook for a long time. Serve over rice or egg noodles.

When I made this I actually used 5 chicken breasts and added 1 can of water. I didn't have any italian dressing stuff so I put in a package of dry onion soup mix and it was really good.

Oven-Fried Pork Chops

This is from my Better Homes and Gardens cookbook, and we love it

4 pork chops
2 T margarine or butter melted
1 beaten egg
2 T milk
1/4 tsp pepper
1 c herb-seasoned stuffing mix crushed or italian style bread crumbs

Pour margarine or butter into a 9x13 baking pan. Combine egg, milk, and pepper. Dip chops into egg mixture. Coat with crumbs and place in pan. Bake at 425 for 10 min. then turn chops over. Bake about 10 min more or till meat is no longer pink and juices run clear.