Salsa Chicken and Rice

You are just home from work, and you are tired and hungry. The last thing you want to hear is
'hon, what's for dinner?' Ugh.
Here is a quick week night dinner.

Salsa Chicken and Rice

Ingredients

• 1 pound chicken breast
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 large onion
• 1/2 cup chicken broth
• 1 1/2 cup salsa
• 4 teaspoons olive oil
• 1/2 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• dash salt and pepper

Cooking Directions

1. Heat oil in a large skillet. Add chicken breast. Ccook over medium heat. Add salt pepper, cumin, and chili pepper. Cook about 15 minutes depending on the thickness of the pieces.
2. When chicken is cooked, take off the heat. Add the peppers and onions to the hot pan. Saute the vegetables until soft. about 5 to 7 minutes
3. Cut the chicken into bite sized pieces.
4. Add back to the pan add broth and salsa. Simmer another5 minutes. Serve over hot rice. add a dollop of sour cream if desired.

Beef Stroganoff

This is one of my favorite meals. It's great on rice, noodles or smashed potatoes. And as it is my birthday... Well, that and some red velvet cake. yum.

This recipe however comes from Atkins.com... so it is low carb. and still delicious.

Ingredients:


1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Directions:

1.Heat oven to warm setting. Sprinkle meat with salt and pepper.
2.In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
3.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
4.Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.
5.Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper

A Shopping Supper

Still not done witth the Christmas Shoppoing? Well don't run out the door feeling famished. Make a quick dinner before going. You'll feel better, and might just get through your list.

Chicken Taco Salad Fold-overs

what you need

8 flour tortillas (6 inch)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 cups shredded romaine lettuce
2 cups shredded rotisserie chicken
1/2 cup chopped tomatoes
1/2 cup drained canned corn
1/4 cup sliced black olives
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

make it

SPREAD tortillas with sour cream.

TOP with all remaining ingredients except salsa; fold in half.

SERVE topped with salsa. and chips
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