Cut pork tenderloin into Vz- by W-inch strips, and toss with chili powder and salt. Saute Until cooked through; remove from skillet. Add thinly sliced red onion and red and green bell peppers; cook until just tender, about 5 minutes. Place pork, veggies, and a dollop of salsa in warmed flour tortillas. For picky eaters, try green beans or a favorite veggie instead of the onion and bell peppers.
Season pounded or thinly cut boneless chicken breasts with salt and pepper. Saute until golden; remove from skillet. Add lemon juice and canned chicken broth to skillet; boil until slightly thickened, and swirl in butter. Add chicken back to skillet to warm, turning once to coat in sauce.
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