Oven Baked fajita

Oven Baked fajita

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips

2 Tbsp vegetable oil

2 tsp chili powder

1 1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp seasoned salt

1 (15 oz) can diced tomatoes with green chilies (Rotel)

1 medium onion, sliced

1/2 red bell pepper, cut into strips

1/2 green bell pepper, cut into strips


Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Cheesecake Crescent Rolls

Cheesecake Crescent Rolls

Ingredients:

2 cans of Pillsbury Crescent rolls

2 8oz packages cream cheese, softened

1 1/2 tsp vanilla

1/4 cup butter, melted

Cinnamon

1 cup Sugar


Directions:

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.