Two Meals in One - Southwestern Chicken Salad

Prep Time: 20 minutes

Ingredients:

1 (10 oz) pkg. Italian-blend mixed salad greens

2 oranges, peeled, quartered, and cut into 1/4 inch slices or use Mandarin Oranges cut in chunks

1 small zucchini, cut into julienne strips

1/2 cup thinly sliced red onion rings

1/3 cup honey mustard salad dressing

4 reserved chicken breast from Chicken Breast Halves with Jalapeno Mustard Glaze

Step-by-Step

1. In large bowl, combine all ingredients except chicken breast, toss to mix well. Place salad mixture on 4 plates
2. Thinly slice each chicken breast half. Place 1 chicken breast on each salad. If desired serve with additional dressing

4 servings

Additional Ingredients

Shell bowls either purchased in the store or make your own

Two Meals in One - Chicken Breast Halves with Jalapeno Mustard Glaze

Prep Time: 25 minutes


Glaze:
3 tablespoons red jalapeno jelly
2 tablespoons Dijon Mustard
1 to 2 fresh jalapeno chilies, seeded, finely chopped


Chicken:
8 (4 oz) boneless skinless chicken breast


Step-by-step
1. In small saucepan, combine all glaze ingredients; mix well. Cook over medium heat until jelly is melted and mixture is smooth, stirring frequently. Cool slightly
2. Meanwhile, spray broiler pan with nonstick cooking spray. Place chicken on sprayed pan. Broil 4 to 6 inches from heat for 10 to 12 minutes or until chicken is fork tender and juices run clear, turning once.
3. Brush chicken with glaze. Broil an additional 1 to 2 minutes or until bubbly. Place 4 of the chicken breast in container with tight fitting lid and refrigerate for Southwestern Chicken Salad. Serve remaining chicken.


Menu Suggestions:
Serve with Spanish rice or wild rice and green beans or corn.

Two Meals in One - Vegetable Frittata

Prep Time: 30 Minutes

Ingredients:

4 eggs

Reserved 2 cups vegetables from Creamy Garden Vegetable

1 teaspoon dried basil leaves

1/2 teaspoon garlic salt

1/8 teaspoon pepper

2 oz. shredded mozzarella cheese

Step-by-step

1. In medium bowl, beat eggs. Add reserved cooked vegetables, basil, garlic salt and pepper; mix well.
2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add mixture. Reduce heat to low; cover and cook 15 to 20 minutes or until center is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet
3. Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or until cheese is melted.

4 servings

Menu Suggestions:

Serve with salsa or with toasted wheat bread

Two Meals in One - Creamy Garden Vegetables with Pasta

Prep Time: 35 Minutes

Ingredients:

12 oz. uncooked spaghetti

2 teaspoon oil

2 medium zucchini, cut in half lengthwise, thinly sliced

1 medium yellow bell pepper, cut into thin strips

1 medium red bell pepper, cut into thin strips

1 small onion, cut into thin wedges

3 cups small fresh broccoli florets

1/4 cup water

1 (10 oz) four-cheese pasta sauce

Step-by-step

1. Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add zucchini, bell peppers and onion; cook and stir 2 minutes. Add broccoli and water; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally
3. Place 2 cups of vegetable mixture in container with tight-fitting lid or resealable plastic bag; refrigerate for Vegetable Frittata
4. Stir pasta sauce into remaining vegetable mixture in skillet. Cook over medium heat for 3 to 4 minutes or just until thoroughly heated, stirring occasionally. Serve over remaining hot cooked spaghetti.

4 servings

Menu Suggestions:

A nice crusty bread with garlic butter

Reserved vegetable mixture to be used in Vegetable Frittata

Grilled Provolone and Roasted Red Pepper Sandwiches

Prep Time: 15 Minutes

Ingredients:

4 slices multi-grain bread

4 (3/4 oz) slices provolone cheese

2 roasted red bell peppers cut into 1 inch strips

1 tablespoon margarine or butter, softened

Step-by-step

1. Top each of 2 bread slices with 1 cheese slice, half of bell pepper strips and another cheese slices. Top with remaining bread slices. Spread margarine on both sides of sandwiches.
2. Heat large skillet or griddle over medium heat until hot, or to 375o F. Add sandwiches; cook 2 to 4 minutes on each side or until bread is golden brown and cheese is melted.

2 servings

Turkey Broccoli Roll-Ups

Prep Time: 20 Minutes

Ingredients:

2 cups frozen broccoli cuts

1 tablespoon light sour cream

1 teaspoon Dijon mustard

1/8 teaspoon dried dill weed

4 (1/8 inch thick) slices honey-roasted turkey breast

2 (3/4 oz.) slices Colby-Monterrey Jack cheese blend

Step-by-step

1. Microwave Directions: In microwave, cook broccoli as directed on package just until crisp-tender
2. Meanwhile, in small bowl, combine sour cream, mustard and dill; mix well.
3. Drain broccoli well; cut into smaller pieces, in necessary. Spread thin layer of sour cream mixture over each slice of turkey. Place rolls in broccoli on each. Roll turkey around broccoli, secure with toothpick. Place rolls in ungreased 8 inch square baking dish. Cover and microwave-safe waxed paper.
4. Microwave on HIGH for 2 to 3 minutes or until thoroughly heated, turning dish once halfway through cooking.
5. Cut each cheese slice crosswise in half; place half slice on each roll-up. Microwave on HIGH for 30 to 60 seconds or until cheese is melted. Remove Toothpick

2 servings

Menu Suggestion

Add a green salad with a light dressing and a dinner roll.

Jerk-Seasoned Chicken and Pepper Sauté

Prep Time: 20 Minutes

Ingredients:

1 lb. boneless skinless chicken breast halves, cut into thin strips

2 teaspoons Caribbean jerk seasoning

1 (1 lb.) pkg. frozen bell pepper and onion stir fry

1/3 cup orange juice

2 teaspoons cornstarch

Step-by-step

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5 to 7 minutes or until chicken is no longer pink.
2. Add bell pepper and onion stir-fry; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.

4 (1-cup) servings

Menu Suggestion

This stir fry goes well with hot cooked rice.

Quick and Spicy Chicken and Rice

Prep Time: 20 Minutes

Ingredients:

2 cups water

1/4 teaspoon salt

2 cups uncooked instant rice

3 cups frozen broccoli cuts

1 (8 oz.) jar pasteurized process cheese sauce with jalapeno peppers

8 oz. cooked chicken breast, cut into 1/2 inch cubes

Step-by-step

1. In large saucepan, bring water and salt to a boil. Add rice and broccoli; return to a boil. Boil 1 minute. Remove from heat; cover and let stand for 5 minutes
2. Stir in cheese sauce and chicken; cook over low heat for 2 to 4 minutes or until thoroughly heated, stirring occasionally.

4 (1 1/2-cup) servings

Ingredient Substitution

For a less spicy version of this dish, substitute regular-flavor cheese for the jalapeno flavor