Healthier-for-you-but-still-yummy Crock Pot Fajitas

1 tsp. garlic powder
1 large onion, sliced or chopped
10 jalapeno rings (I use 1 medium Anaheim Chile, seeds removed, instead)
3 bell peppers, sliced and seeded (red, yellow, green)
1/2 tsp. cumin
1 envelope Fajita seasoning mix
1 can black beans or black soy beans, drained
2-3 chicken breasts (can use beef or pork tenderloin instead)
1/2 c. water or broth

Combine all ingredients in a crock pot. Cook on high for 3-4 hours, or on low for 6-7 hours. Meat should shred easily. Serve with tortillas and your favorite toppings (cheese, guacamole, light sour cream, tomatoes, hot sauce, etc...)

Chocolate Chip Cookies Cockaigne

1 2/3 c. all-purpose flour

1 1/4 tsp. baking soda

3/4 tsp. baking powder

1/4 tsp. salt

1 c. unsalted butter, softened

3/4 c. sugar

2/3 c. packed light brown sugar

1 large egg

1 1/2 T. milk

2 1/2 tsp. vanilla

1 1/3 c. rolled oats, ground fine in a blender or food processor

1 c. semisweet chocolate morsels

3-oz. milk chocolate bar, coarsely grated or finely chopped

3/4 c. chopped walnuts or pecans (optional)

Preheat oven to 375 degrees. Grease cookie sheets. Thoroughly stir together dry ingredients, excluding sugars & oats. Using an electric mixer, beat butter until light and fluffy. Add sugars and wet ingredients. Beat the flour mixture into the butter mixture until evenly incorporated. Stir in oats, chocolate and nuts, if using. With lightly greased hands, shape the dough into generous 1 1/2" balls. Space about 2" apart on sheets. Pat down the tops of the balls just slightly. Bake, 1 sheet at a time, in the upper third of the oven for 8-12 minutes, or until just tinged with brown. Rotate sheets halfway through baking to ensure even browning, being careful not to over bake. Transfer sheets to wire racks and let the cookies firm up, 3-4 minutes. Then transfer the cookies to wire racks until thoroughly cool. Store, airtight, for 1 week or freeze for up to 1 month.