Stovetop Chicken Fajitas

2 tsp canola oil

2 red bell peppers,stemmed, seeded, and sliced thin

1 red onion, halved and sliced thin

salt and pepper

4 (6 ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary

1/2 cup orange juice

3/4 cup minced fresh cilantro

1 TB Worcestershire sauce

4 garlic cloves, minced

2 tsp minced canned chipotle chile in adobo sauce

1 tsp yellow mustard

1 tomato, cored, seeded, and chopped, medium

3 scallions, sliced thin

8 whole-wheat flour tortillas, warmed

1. Heat the oil in a 12 inch skillet over medium high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.

2. Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, 1/2 cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.

3. Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to 1/4 cup, about 5 minutes.

4. Off the heat, stir in the mustard, tomato, scallions, remaining 1/4 cup cilantro, and shredded chicken. Season with salt and pepper to taste and serve with the pepper-onion mixture and warm tortillas.

From America's Test Kitchen Healthy Family Cookbook

Marble Brownies

1/2 cup margarine

3/4 cup water

1 1/2 squares unsweetened chocolate (or 5 TB cocoa)

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

2 eggs, beaten

1/2 cup sour cream

Combine margarine, water and chocolate (or cocoa) in saucepan; bring to boil. Remove from heat. Stir in combined flour, sugar, baking soda and salt. Add eggs and sour cream; mix well. Pour into greased and floured 15 x 10 x 1 inch jelly roll pan.

For cream cheese mixture:

8 ounces cream cheese, softened

1/3 cup sugar

1 egg

Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with 6 ounces of chocolate chips. Bake at 375 for 25 to 30 minutes or until tests done.

Zucchini Bread (from the Lion House Cookbook)

1 cup oil

2 cups sugar

3 eggs

3 tsp vanilla

2 cups shredded raw zucchini

3 cups flour

1 tsp soda

1 tsp salt

3 tsp cinnamon

1/4 tsp baking powder

1/2 cup chopped nuts (optional)

Combine oil, sugar, and eggs in large mixer bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts.

Pour batter into 2 loaf pans (8x4x3), well greased and lightly floured. Bake at 350 degrees for about 1 hour, or until loaves test done. Or use 3 medium loaf pans and reduce baking time to about 30 minutes. Let stand in pans for ten minutes, then turn out on racks to cool.

Lasagna

1 pound ground beef (can also use italian sausage)

1 small onion, diced

1 28 ounce can tomatoes

1 12-ounce can tomato paste

1 TB sugar

1 1/2 tsp salt

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp crushed red pepper

1/4 tsp garlic salt

1 bay leaf

2/3 16-ounce pkg lasagna noodles (about 14 noodles)

2 eggs

15-ounce ricotta cheese

16-ounce mozzarella cheese, diced

1. In a 5 quart pan, cook ground beef and onion until juices evaporate and beef is browned. Add tomatoes, their liquid, and the next 8 ingredients.

2. Heat mixture to boiling, stirring to break up tomatoes. REduce heat to low, cover and simmer 30 minutes, stirring mixture occasionally.

3. Discard bay left. Tilt pan and spoon off any fat which accumulates on top of sauce. Cook lasagna noodles as label directs; drain well in colander.

4. In 13 x 9 baking dish, arrange half of drained lasagna noodles, overlapping to fit. Preheat oven to 375 degrees.

5. In a small bowl with spoon, combine eggs and ricotta cheese and spoon one-half of this mixture over lasagna noodles in baking dish.

6. Sprinkle with one-half mozzarella; top with one-half sauce. Repeat layers. Bake in oven 45 minutes. Remove from oven and let stand 10 minutes before serving.