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Pollo Fajitas
1 T. Worcestershire sauce
1 T. cider vinegar
1 T. soy sauce
1 tsp. Chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 ½ # boneless, skinless chicken thighs, cut into strips
1 T. Vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
½ lemon, juiced
In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken strips in sauce and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate several hours.
Heat oil in a large skill over high heat. Add chicken strips to the pan, and sauté for 5 minutes. Add the onion and green pepper and sauté another 3 minutes. Remove from heat and sprinkle with lemon juice. Serve in flour tortillas.
Black Bean and Corn Ranch Salad
¼ cup lite ranch dressing
1 can (19 oz) black beans, rinsed and drained
1 can (11 oz) whole kernel corn or mexicorn, drained
1 cup quartered grape to cherry tomatoes
½ cup red onion, chopped
2 T. chopped fresh cilantro
Hot pepper sauce, opt.
In med. Bowl, combine all ingredients, Chill for 30 minutes.
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