Veggie Fajita Burritos

This recipe was great, easy and cheep. I love using quinoa; don't be afraid to use them they are great fillers. Also the reason the recipe is so cheep as the title suggests it doesn't contain any meat which I encourage that everyone do at least a couple nights a week.

Chipolte Turkey Chili with Apples and Cheddar

This is a Rachel Ray recipe. I liked the smokey flavor from the adobo sauce mixed with apples and cheddar. I used apple juice instead of cider and sharp cheddar instead of her fancy cheddar.

Baked Teriyaki Chicken

This came from all recipes and is great combined with brown rice and steamed oriental veggies. Justin made it for the fire station and they loved it, added bonus that chicken thighs aren't very expensive!

Chicken Pot Roast with Sassy Salsa

This was a great way to cook a whole chicken and those can be pretty dang cheep sometimes. I don't think you even need the salsa the first night but if you want to make burritos for the second night it is great.

Quick Tortilla Soup

Hey this recipe I found in USA Weekend , Oct 21-23, p6. Another recipe with canned chipolte peppers:)

"1 pound (2 large) boneless chicken breasts, havled crosswise to form two thin cutlets
1½ tablespoons olive oil, separated
½ teaspoon salt
1 tablespoon chili powder
1 large onion, cut into medium dice
4 large garlic cloves, crushed
2 tablespoons canned chipotle peppers in adobo sauce, minced
2 quarts low-sodium chicken broth
1 14.5-ounce diced tomatoes (fire-roasted, if you can find)
2 cans black beans (15 or 16 ounces), not drained
6 ounces tortilla strips
1 lime, cut into 8ths

Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1½ teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5 to 6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.
Heat remaining tablespoon of oil in the hot empty pot; add onions and sauté until softened, 4 to 5 minutes. Add garlic and peppers; continue to sauté until fragrant, about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.
Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime."

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Lately I have been thinking of throwing a taco party since that would be so easy and its one of those party foods you can eat standing up. Anyways this recipe was so delicious I love the mixture of cilantro and lime with sour cream.

Maple-Mustard Chicken Thighs

This recipe was in the budget section which happens to be my favorite when the food is good and it was delicious. It suggests serving it with a cabbage-carrot slaw which I did. Another perfect summer meal.