Chicken Tomatoes

ingredients:
1 tbs olive oil

1 ounce chicken pieces

1 medium onion

1/2 cup chicken stock

1 tbs oregano

few shallots

few garlic

Heat oil in a heavy nonstick skillet over medium high heat. Add chicken and sauté until browned on all sides. Transfer chicken to a platter and keep warm.

Add onion, shallots, garlic to skillet and sauté three minutes. Stir in tomatoes and stock and simmer five minutes or until tomatoes are tender.

Return chicken to skillet. Add oregano, and salt and pepper to taste. Cover skillet. Reduce heat to low and simmer until chicken is tender.

Pan-Seared Salmon With Italian Salsa

2 salmon fillets

• 3/4 teaspoon salt
  1/2 teaspoon freshly ground pepper
  4 tablespoons olive

Sprinkle fillets with salt and pepper. Cook 2 fillets in 2 Tbsp. hot oil in a large nonstick skillet over medium high heat 1 to 2 minutes on each side or until fish flakes with a fork. Top fish with salsa.

salsa ingredients:

1 can black beans, drained
1 can shoe peg corn, drained1 can black eyed peas, drained2 cans rotel tomatoes

3 green onions, diced
1 large bottle kraft Zesty Italian Dressing

Drain first 3 ingredients, mix all together and chill overnight.

Jive Potatoes

ingredients:
2 medium potatoes
1 small onion thinly sliced
1 small red or green bell pepper, thinly sliced
2 small cloves garlic, thinly sliced
2 teaspoon vegetable oil
1/4 teaspoon seasoning (rosemary, thyme, oregano)
Salt and pepper to taste
Lemon juice

Cut 2 pieces of aluminum foil to about 12x15-in then set aside.

Cut potatoes into slices about 1/16-in. thick.
Toss potatoes with onion, bell pepper, garlic, oil and seasonings. Distribute mixture evenly between the 2 pieces of foil. Drizzle with lemon juice. Wrap each securely, but loosely to form a flat package. Place, seam side up, on baking sheets.

Bake in 450ºF. oven about 20 minutes until potatoes are tender.