Chicken Fajita Skillet

Serves 6

1 pound boneless skinless chicken breasts, cut into bite sized pieces
1 tsp chili powder
1/4 tsp salt
2 cups (8 oz) elbow macaroni, uncooked ( or whatever smaller pasta you have on hand)
2 cups coarsely chopped mixed red and green peppers
1 medium onion, finely chopped
8 oz velveeta light, cut up

Cook chicken and seasonings in large nonstick skillet on med-high heat for 5-7 minutes or until chicken is cooked through, stirring occasionally. Stir in 2 1/4 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium low, simmer 5 minutes. Add peppers and onions; cover and simmer an additional 5 minutes. Add velveeta; cook until melted, stirring frequently.

Scalloped Potatoes and Ham

Serves 8

2 pounds red potatoes, cut into 1/4” thick slices
8 oz fat free sour cream
6 oz Velveeta light, cubed
4 oz chopped smoked ham
2 green onions, sliced
1/4 cup grated parmesan cheese

Preheat oven to 350. Spray 13x9 pan with cooking spray. Place potatoes in large saucepan; cover with water. Bring to a boil on high heat. Reduce heat to low; cover. Simmer 10-12 minutes or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash with potato masher until smooth. Add velveeta, ham, and onions. Mix lightly. Add remaining potato slices; stir gently. Spoon into prepared baking dish; sprinkle with parmesan cheese. Bake 30 minutes or until heated through.