I doubled the whole shebang--so I had a soup pot so full that I couldn't stir it! LOL! I had to transfer some into another pot.

We try to go heavy on the veggies, so you can adjust ingredients to your liking.

This, when doubled, made (I think) 6-7 meals for hubby and me.

Freezes beautifully.

CHICKEN FAJITAS

1 lb chicken boneless breast, cut up

4 Red Peppers, sliced
2 Green Peppers, sliced
(You can use any color you like)

2 Onions, sliced

1/4 cup of this sauce--find it in ethnic foods--bright aqua label. Whole title:
"World Harbors,
Guadalupe Mountain,
Mexican Style Fajita Sauce and Marinade."

Brown the chicken in a small amount of oil.

Add the peppers and onions and about 1/4 cup of the sauce.

(Warning: Don't go nuts on the sauce or it'll be too sweet. And, yes, it won't look like there's enough sauce--but the cooking veggies will add lots of extra juice to the sauce.)

Let everything cook till veggies are crisp-tender or how you like 'em.

Spoon into fajita shells or enjoy over rice.

Thx, for sharin'

Yvette

Thanks for the recipe. To freeze, do you just spoon everything in 6 different bags? And then to cook, just let unfreeze on it's own?

Thanks,

Denise