Add a little Spice to your chicken

Grilled Southwestern Chicken

4-(5-6 oz) boneless chicken breasts
1/3 cup canola oil
3 Tb cider vinegar
1 Tb chopped fresh cilantro
2 tsp chili powder
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp cumin
1/2 tsp salt
1/4 tsp ground pepper

Flatten chicken to even thickness and set aside. In a small bowl, combine all other ingredients an mix well. Place chicken and marinade in resealable plastic bag. Refrigerate 1-2 hours. Remove chicken and discard marinade. It is VERY important to grill this on low heat. The marinade will scorch otherwise. That is also why it is important to flatten the chicken.

Serve with salad greens and ranch dressing. YUMMY!

Also, if anyone out there has any great ideas for healthy, filling on the go breakfasts, it would be appreciated. Happy cooking!

Chicken Pot Pie

This was made for me by a neighbor after we came home from the hospital with Noah. I got the recipe and have passed it along to all the new moms I know. It is always very well received and is totally customizable. (Sorry, Danielle, it uses "cream of" soup) It is more of a cold weather dish, but it is wet and cool here today so I was thinking about it.

Ingredients:
2 cans cream of potato soup
2 16 oz cans mixed vegetables (we use frozen, as many as look good; we also just use corn and peas because we don't like carrots; this is the really customizable part of the recipe)
2-3 cups cooked, diced chicken (the Tyson frozen, diced chicken works great too if you don't want to cook actual chicken breast, just toss it in the microwave for 4 minutes)
1/2 cup milk
2- 9 inch pie crusts
cooking spray

Combine soup, veggies, chicken and milk. Spoon into bottom crust and cover with top crust. Spray top crust with cooking spray. Bake at 375 for 40 minutes.

The leftovers are really good too. And this can be frozen.