Pita Pocket Dinner

I have no idea what to call this since I have no idea where it originated, other than my mother, who I am sure didn't make it up herself. I made this tonight when I realized it was 5:30 and my kids were super hungry, thus super onery. It was literally on the table in 15 minutes. Super fast, easy, and my kids always gobble it up.

1 package pita pockets
1 lb. ground beef or turkey
1 4 oz. can diced green chilis
1 4 oz. can chopped olives (sliced works too), drained
1 4 oz. can sliced mushrooms (or fresh), drained
2-3 roma tomatoes, chopped
shredded cheddar cheese (I use 1/2 c. - 3/4 c. but you could add as much or as little as you like)
salt and pepper

Brown ground beef/turkey in skillet, drain fat. Add chilis, olives, and mushrooms. Cook for 5 minutes. Add tomatoes and cheese. Season with salt and pepper. Stuff in warmed pita pockets.

corn and salsa chicken packets

alrighty, i made this tonight to test it out and it was real easy and pretty tastey

4 sheets heavy duty aluminum foil
4 boneless chicken breasts
1 jar chunky salsa
1 can whole kernal corn, drained (i used frozen)
salt/seasoning salt/garlic salt (your choice)
shredded cheddar cheese
sour cream

preheat oven to 450 degrees. put a chicken breast in the middle of a piece of foil. salt both sides of chicken breast. pour enough salsa to cover chicken breast. top with corn. bring up foil sides, double fold top and ends to seal packet, leaving room for air to circulate inside. repeat for all four packets. bake 20-25 minutes on a cookie sheet (i baked for 5 extra minutes because i used frozen chicken breasts). be careful to let the steam escape without getting burned when you open up the packets. sprinkle with cheese, add sour cream if that tickles your fancy. yummy served over rice.