Baked Chicken Fajitas From Chef In Training

Ingredients

　
1 lb. boneless, skinless chicken breasts cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion sliced
1 large green bell pepper seeded and sliced
2 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
flour tortillas
Instructions
Preheat the oven to 400 degrees. Grease a 9x13 baking dish.
In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
In a small bowl combine the oil and spices.
Drizzle the spice mixture over the chicken and toss to coat. Dump into greased 9x13 pan and spread evenly across pan.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and any other desired toppings

Penne Pasta Bake From Chef In Training

PENNE PASTA BAKE

1 lb lean ground beef
1/2 medium yellow onion
3 cloves garlic
16 oz. penne pasta
2 (26 oz) marinara sauce jars
6 slices provolone cheese
6 oz. shredded mozzarella cheese
16 oz. sour cream

Bring a large pot of lightly salted water to a boil.
Add penne pasta and cook until done (about 12 minutes) then drain.
In a large skillit, brown diced onion, 3 cloves of minced garlic and ground beef over MEDIUM heat. Add spaghetti sauce and warm through.
Preheat oven to 350 F. Lightly oil or spray a 9×13 baking dish.
Layer as follows; 1/2 pasta, 16 oz sour cream, 6 slices of provolone cheese, 1/2 sauce mixture, remaining pasta, remaining sauce mixture, 6 oz shredded mozzarella cheese.
Bake 35 minutes at 350 F or until cheese melts

Overnight Blueberry French Toast From Chef In Training

OVERNIGHT BLUEBERRY FRENCH TOAST
Found recipe on: Real Mom Kitchen

French Toast:

12 slices bread, cut into cubes (french or Texas toast work well. I prefer Texas Toast.)
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries (fresh or frozen)
1 Tablespoon butter

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.

Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

French Bread From Chef In Training

Ingredients ( yields two loafs)
7 cups flour divided
3 cups warm water
1/3 cup sugar
2 tsp. salt
1 1/2 packages yeast Instructions
Mix 3 and 1/2 cups flour with all ingredients. Let sit one hour.
Add remaining 3 and 1/2 cups flour (one at a time) and knead till dough forms a ball (dough sticky).
Cover with a damp cloth for 30 minutes.
Divide and shape into 2 oblong loaves (long and narrow). Place on greased cookie sheet. Slit top with scissors 1/2 down diagonally.
Paint top with slightly beaten egg whites. Let sit for 8-10 minutes.
Bake at 375 degrees F for about 30 minutes