Recipes

                               Margarita chicken and rice skillet

Prep 20 minutes total 50 minutes makes six servings
what you need:
half cup Kraft zesty lime vinaigrette dressing divided
one cut up chicken 3 1/2 pounds
one red pepper chopped
one onion chopped
one can or 14.5 ounces chicken broth
1 1/2 cups white rice uncooked
I half teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Make it
HEAT 2 tablespoons dressing in large nonstick skillet on medium-high heat add the chicken cook four minutes on each side until each piece is golden brown on both sides. remove from skillet add peppers and onions to skillet cook and stir five minutes or until crisp tender
ADD broth, rice, cumin and remaining 6 tablespoons of dressing to the skillet. stir. bring to a boil top with chicken. cover
SIMMER  on medium low heat 20 -25 minutes or until chicken is done and rice is tender. remove from heat let stand covered five minutes. sprinkle with cilantro!
Special extra: For a touch of spice and 1/4 teaspoon ground red pepper (cayenne) to the cooked veggies with the broth, rice, cumin and remaining dressing.

 

                          Quinoa craze salad

1 cup prepared quinoa
1 cup chopped cilantro
1 cup diced tomatoes
1 cup diced cucumbers
1 cup diced yellow bell peppers
1 cup chopped green onion
1/3 cup EVOO
1/3 cup lemon juice
Dash of salt and pepper
Mix well and enjoy!