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CHEESE AND BACON POTATOES
6 slices bacon
1
⁄4 cup onion, finely chopped
4 large potatoes, thinly sliced with skins on 1
1
⁄2 cup (6-ounces) cheddar cheese, shredded
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Set skillet temperature to 350°F. Fry bacon until crisp,
remove and drain. Carefully remove grease, reserving 2 tablespoons bacon grease
in skillet. Add potatoes to skillet; cover and cook 10 minutes. Turn potatoes and
cook an additional 5 minutes. Crumble bacon and combine with green chilies
and onion. Sprinkle over potatoes. Top with cheese; cover and cook 5 more
minutes.
PASTA WITH PEPPERS AND CHICKEN
1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast, 1
1
⁄2 teaspoons cornstarch
cut into
1
⁄2-inch x 2-inch strips
3
⁄4 cup chicken broth
1 cup sliced red, green or yellow bell pepper 4-ounces linguine or fettuccine, cooked
(or combination) and drained
1
⁄2 teaspoon basil
Set skillet temperature to 350°F. Add garlic and oil and sauté 2 minutes. Add
chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook
additional 2 minutes or until vegetables are crisp tender and chicken is done.
Reduce temperature to 250°F. Blend seasonings and cornstarch into chicken
broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring
gently, 1 minute or until mixture is hot and thickened. Serve over pasta.
Makes 2 servings.
RECIPES