Cajun Chicken Pasta by Kim

12 oz linguine, prepared according to package directions
2 lb chicken breast cut into bite sized chunks
1 Tbsp Cajun seasoning
1 1/4 tsp salt, divided
1/4 cup butter
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 (8oz) pkg fresh mushrooms
2 green onions (white and light green parts only), sliced
1 1/2 cups half and half
1/4 tsp lemon pepper
1/4 tsp dried basil
1/4 tsp garlic powder

Sprinkle chicken evenly with Cajun seasoning and 1 tsp salt. Melt butter in large nonstick skillet over med-high heat; add chicken and saute 5 to 6 minutes or until done. Remove chicken.
Add bell peppers, mushrooms and onions to skillet and saute 9 to 10 minutes or until tender and liquid evaporates.
Return chicken to skillet; stir in half and half, next 3 ingredients, and remaining 1/4 tsp salt. (I like to also add more Cajun seasoning here to taste.) Cook, stirring often, over med-low heat 3 to 4 minutes or until thoroughly heated. Add cooked linguine; toss to coat. Serve immediately.

Avacado-Tomato Toss by Kim

courtesy of Southern Living Magazine, August 2009

1/3 cup chopped fresh cilantro
1/4 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp fresh lime juice
1/2 tsp salt
2 cups halved cherry tomatoes
1/3 cup thinly sliced red onion
2 medium avocados, halved and cut into chunks
4 large romaine lettuce leaves, shredded

Whisk together first 5 ingredients in a large bowl. Add tomatoes, red onion, and avocados, gently stirring to coat. Serve over shredded lettuce.

Chicken and Green Chile Enchiladas by Kim

From Southern Living, August 2009. Josh loves this too, and it went great with the Avocado-Tomato Toss as a side, which I will post as well.

3 1/2 cups chopped cooked chicken
2/3 cup Onion and Garlic Mixture (see directions at end of recipe)
2 (4 oz) cans chopped green chiles
1 Tbsp chopped fresh cilantro
3 (10 oz) cans enchilada sauce, divided
2 cups (8 oz) shredded Mexican four-cheese blend, divided
8 burrito sized tortillas

Preheat oven to 425 degrees. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up and place, seam-side down, in a lightly greased 13x9 inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, covered, 20 minutes; uncover and bake 10 minutes until cheese is melted and golden brown.

Onion and Garlic Mixture:
1 large onion, chopped
1 Tbsp olive oil
3 garlic cloves, chopped
Saute onion in hot oil over medium heat 8 minutes or until tender; add garlic, saute 2 more minutes. (Can be stored in fridge up to 5 days.)

Chocolate Fudge Pie by Kim

This is rich, delicious and EASY! Thanks Southern Living Magazine...you've done it again!

1/2 (15 oz) pkg refrigerated pie crusts
6 oz unsweetened chocolate baking squares
1 (14 oz) can sweetened condensed milk
1 (8 oz) container frozen whipped topping, thawed and divided
Garnish: fresh raspberries

Preheat oven to 425 degrees. Fit pie crust into 9 inch pie plate according to package directions; fold edges under and crimp. Bake according to package directions. Cool completely on a wire rack before filling (about 15 minutes).
Meanwhile, microwave chocolate in a large bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.
Cover and chill 4 to 8 hours (the longer the better). Spread remaining whipped topping over pie; garnish, if desired.