Juice of 1 orange
12 oz frozen breaded chicken tenderloins (3-5 pieces)
1 tablespoon canola oil
1 (14.4-oz) bag frozen pepper stir-fry (sliced bell peppers, onions)
3 tablespoons fajita seasoning mix, divided
4 Deli pita breads (or tortillas)
8 teaspoons light ranch dressing
1 cup shredded Mexican-blend cheese
•Preheat oven to 400°F.
•Squeeze orange for juice (1/2 cup).
1.Bake chicken tenders following package instructions.
2.Preheat sauté pan on medium 2-3 minutes. Place oil in pan, then add pepper stir-fry; cook and stir 1-2 minutes.
3.Add 2 tablespoons fajita seasoning and orange juice to peppers; cook and stir 2-3 minutes or until peppers are hot and mixture thickens slightly.
4.Cut chicken into bite-size pieces; toss with remaining 1 tablespoon fajita seasoning. Assemble pita pockets: start with 2 teaspoons dressing, then add 1/4 cup cheese. Place chicken on cheese and top with peppers. Serve.
3 cups honeydew chunks (about 1 lb)
3 plums, coarsely chopped
2 teaspoons fresh mint leaves, finely chopped
Zest/juice of 2 limes
1/4 cup sweetened condensed milk
•Cut honeydew and plums into bite-size pieces. Chop mint.
•Zest/grate lime peel (no white; 2 teaspoons); squeeze limes for juice (2 tablespoons).
1.Place milk, zest, juice, and mint in salad bowl; whisk until smooth.
2.Add fruit to milk mixture; toss and chill until ready to serve.