A Recipe for Me

• 1 1/2 cups instant white rice, uncooked
• 1 1/2 cups hot water
• 1 Tbsp taco seasoning mix
• 4 small boneless skinless chicken breast halves ( 1 lb)
• 1 each: green and red pepper, cut into strips
• 1/2 cup salsa
• 1/2 cup shredded cheese

Meat oven to 400. Fold up all sides of each of four 18×12-inch sheet of heavy duty foil to form 1 inch rim; spray foil with cooking spray. Combine rice, water and seasoning; spoon into centers of foil. Top with remaining ingredients

Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1 baking pan.

Bake 30 to 35 min or until chicken is cooked through. Let stand 5 min. Cut slits in foil to release steam before opening packets.

• 1 can (14 1/2 oz) diced tomatoes, undrained – – I used RO*TEL®!
• 1 pkg (6 oz) Stove Top stuffing mix for chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp dried basil leaves
• 1 cup shredded mozzarella cheese

Heat oven to 400F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

Layer chicken, basil, cheese and stuffing in 13×9 or 3 qt baking dish

Bake 30 min or until chicken is cooked through.

• chicken
• italian dressing
• green pepper
• red pepper
• yellow pepper
• sweet onion
• mushrooms
• chunky pineapple
• new potatoes
• zuchini
• rice
• pepper jack cheese, shredded

cut everything into skewer size chunks. marinate everything except pineapple and mushrooms in italian dressing. skewer it all up and grill it. serve over rice and pepper jack cheese.