Ingredients

• 1 orange, for juice
• 12 oz frozen breaded chicken tenderloins (3–5 pieces)
• 1 tablespoon canola oil
• 1 (10-oz) bag frozen pepper & onion blend
• 3 tablespoons fajita seasoning mix, divided
• 4 Deli pita breads (or tortillas)
• 8 teaspoons light ranch dressing
• 1 cup shredded Mexican-blend cheese

Prep

• Preheat oven to 400°F.
• Squeeze orange for juice (½ cup).

Steps

1. Bake chicken tenders following package instructions. Preheat sauté pan on medium 2–3 minutes. Place oil in pan, then add pepper and onion blend; cook and stir 1–2 minutes.
2. Add 2 tablespoons fajita seasoning and orange juice to peppers; cook and stir 2–3 minutes or until peppers are hot and mixture thickens slightly. Cut chicken into bite-size pieces; toss with remaining 1 tablespoon fajita seasoning.
3. Assemble pita pockets: start with 2 teaspoons dressing, then add ¼ cup cheese. Place chicken on cheese and top with peppers. Serve.

Ingredients

• 3 cups honeydew chunks (about 1 lb)
• 3 plums, coarsely chopped
• 2 teaspoons fresh mint leaves, finely chopped
• 2 limes, for zest/juice
• ¼ cup sweetened condensed milk

Prep

• Cut honeydew and plums into bite-size pieces. Chop mint.
• Zest limes (2 teaspoons); squeeze for juice (2 tablespoons).

Steps

1. Place milk, zest, juice, and mint in salad bowl; whisk until smooth.
2. Add fruit to milk mixture; toss and chill until ready to serve.