Holly's Stew

You will need 1 lb boneless/skinless chicken breasts, 1 red bell pepper, 1 green bell pepper, 1 white onion, 2 tablespoons taco seasoning, 2 tablespoons olive oil and tortilla shells. First cut your peppers and onions into long thin slices approximately 1/4" wide Cut chicken into 1/4"-1/2" wide strips (some of mine are a little bigger but they cooked up just fine) Place all your veggies and chicken into a gallon zip lock baggie and add your 2 tablespoons taco seasoning (I actually used Pampered Chef Southwest Seasoning mix if you have access to that it is great for this!) and your 2 tablespoons of olive oil (I used a garlic infused olive oil for a bit more flavor) Close the bag and mix well.  If you want you can also place in the fridge overnight and really let the flavors marinate. Spray your 13x18 baking sheet with cooking spray and then spread your mixture out evenly. Bake uncovered at 425 for 30 minutes - stirring halfway through. Top...

You will need 1 17.5oz package Sugar Cookie mix, 1 egg, 1 stick butter (melted), 3/4 cup shredded coconut, 1/2 cup macadamia nuts and 1/2 white chocolate chips/ In a medium size bowl combine your sugar cookie mix, egg and butter first, mix well.  Next add your coconut and your macadamia nuts, mix well.  Finally add your white chocolate chips and mix well. Using a medium size scoop place your mixture on a cookie sheet, if you don't have a scoop just make them around golf ball sized. Bake t 375 for 10-12 minutes and let cook on a cooking rack.   ENJOY!!!!

You will need 1 pound boneless skinless chicken breasts, 1-15.25oz can drained corn, 1-15.25oz can drained and rinsed black beans, 1 1/2 cups salsa, garlic powder, onion powder, 2 cups cooked brown rice and tortillas. Cut your chicken into thin smaller slices.  Cook in about 1 teaspoon olive oil until done (no pink visible).  Sprinkle on a bit of garlic and onion powder. Add your favorite salsa, corn and black beans, mix well.  Lower heat to low, cover and let simmer for 10 minutes. You can cook your rice while your chicken is simmering.  Once your rice is done add to your chicken and mix well.  Continue to simmer for another 5 minutes, uncovered. To soften up your tortilla place 1 on a microwave safe plate cook for 10 seconds on high, flip and another 10 seconds on high. Scoop up your mixture onto your tortilla, top with your favorite toppings and ENJOY!!!

You will need about 1 pound of boneless/skinless chicken breasts, 3 tablespoons olive oil, 3 tablespoons low-sodium soy sauce, 5 tablespoons honey, 2 teaspoons garlic powder, 1/2 teaspoon ground ginger, salt and pepper to taste. Line an 8x8 pan with foil.  Trim any fat off your chicken and cut into about one inch strips and place in your lined pan. In a small bowl combine your olive oil, soy sauce, honey, garlic, ginger and salt and pepper.  Hint, use the same measuring spoon for your olive oil, soy sauce and honey and the honey will just slide right off the measuring spoon! Pour your mixture over your chicken. Bake uncovered at 425 for 25 minutes.  Remove and flip your chicken and bake for an additional 15-20 minutes. Serve up with rice and spoon some of your extra sauce over your rice and chicken.   ENJOY!!

You will need refrigerated croissants, ranch dressing, deli sliced turkey, pre-cooked bacon and shredded cheddar cheese. Unroll your croissants keeping 2 triangles together to make a rectangle, pinch the seams together. Spread about a tablespoon of ranch dressing on each rectangle. You will want to cut/tear your bacon strips in half, you should be able to get 3 half slices on the bottom - make sure you do not go to the edges - next sprinkle some cheddar cheese (I used a triple cheddar mixture), next your deli sliced turkey - I folded it in half and then in half again - and then 3 more half slices of bacon. Carefully fold your croissants over and using a fork pinch your open edges together. Bake per the instructions on the croissants, making sure they are golden brown. You can slice in half or just grab and go, as always ENJOY!!

You will need 1 pound ground beef, 1 cup finely chopped onion, 1/2 teaspoon garlic powder, 32 oz (4 cups) meatless sauce, 1 cup chicken broth, 1 teaspoon oregano, 16 oz cooked pasta, 2 cups shredded mozzarella cheese and 1 cup grated parmesan cheese. Start your water for your pasta and cook per directions on the box.  As your pasta is cooking you will need to cook your ground beef and onions till beef is done, drain any excess grease.  Lower your heat to low/medium and add to your cooked beef - garlic, oregano, sauce (I used 1 jar tomato & basil and 1 jar olive oil,basil and garlic sauces mixed together) and your chicken broth.  Mix well. Once your pasta is done add it to your beef mixture and mix well.  Add 1/2 cup of your mozzarella cheese and mix well again. Spray a 9x13 pan with non-stick cooking spray.  Pour your mixture in. In a medium bowl combine your remaining mozzarella cheese and your parmesan cheese and spread over your be...

You will need 1-21oz can apple pie filling, ground cinnamon, 1/2 cup butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup water, 1 teaspoon vanilla and 6-8 inch flour tortillas. Spoon out your apple pie filling evenly between your 6 flour tortillas. Sprinkle a little cinnamon on each. Spray a 9x13 pan with non-stick spray.  Fold over your tortilla and place them in your pan seam side down. In a small sauce pan over medium heat combine your butter, both sugars and water.  Bring to a boil, stirring constantly, reduce heat and simmer for 3 minutes, remove from heat and add your vanilla, stir well. Slowly pour your mixture over your tortilla and let stand for 45 minutes. Right before baking, using a teaspoon, drizzle some of your mixture over your tortillas.  Bake at 350 for 30 minutes or until golden brown. Serve up and ENJOY!! These would be great served up with a scoop of vanilla ice cream with some of the sauce drizzled ov...