Ingredients

• 1 tablespoon all-purpose flour
• ½ teaspoon seasoned salt
• Large zip-top bag
• 1 lb boneless chicken tenders
• 1 tablespoon canola oil
• 3 cloves garlic
• 1 lb roast, steak, and pizza topping vegetables (sliced fresh mushrooms, onions, and bell peppers)
• 1 (4 oz) can diced green chilies
• ⅛ teaspoon pepper
• 3 tablespoons jalapeño pepper jelly
• ¼ teaspoon liquid smoke
• 1 cup shredded Colby Jack cheese

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Combine flour and seasoned salt in bag; shake to mix. Cut chicken into bite-size pieces and place in bag (wash hands); seal tightly and shake to coat.
2. Place oil in pan. Use garlic press to crush garlic into pan. Add chicken and cook 3 minutes, stirring frequently, or until evenly browned. Stir in vegetables, chilies, and pepper; cook 3 more minutes, stirring frequently, or until vegetables are tender and chicken is 165°F.
3. Stir in jelly and liquid smoke; cook 3 minutes, stirring occasionally, to blend flavors. Remove from heat; sprinkle with cheese. Let stand 5 minutes or until cheese melts. Serve.

Ingredients

• 1 (24 oz) package refrigerated mashed potatoes
• 2 tablespoons mild salsa
• 1 tablespoon unsalted butter
• ⅛ teaspoon pepper

Steps

1. Combine all ingredients in microwave-safe bowl.
2. Microwave on HIGH 6 minutes, stirring halfway through cook time, or until thoroughly heated. Stir and serve.