TWO FOR ONE: Cheesy Pepper Chicken and Veggie Rice Timbales

CHEESY PEPPER CHICKEN

(This chicken is a favorite around our house- the Italian dressing marinade add a delicious zest and the peppers and swiss cheese add the perfect flavors!)

INGREDIENTS:

- 5-6 Thinly Sliced Chicken Breasts
- 1 Green Bell Pepper sliced
- 5-6 Slices of Swiss Cheese
- Favorite Chicken seasoning/spices (I use Mrs. Dash's Chicken Blend)
- 1 small bottle Italian Dressing
- 1-2 Tbsp. Olive oil

DIRECTIONS:

1.) Sprinkle Chicken Breasts on both sides with seasoning.  Place in a freezer bag and add full bottle of Italian Dressing.  Seal bag and place in refrigerator to marinate for about an hour.
2.) Put oil into medium sized sautee/saucepan and sautee on medium-low heat until fork-tender.
3.) Remove Bell Peppers and set aside.  Put chicken breasts in pan, flat across the bottom of pan (include dressing)
4.)  Cook for 5-6 minutes and turn each chicken breaset once and cook for 5-6 more minutes or until no longer pink in the center. 
5.) Drain dressing from pan and return chicken breasts.  Top each breast with 3-4 bell pepper strips and top each with 1 slice of swiss cheese.  Place lid on pan and wait for cheese to melt.
6.) Enjoy!


VEGGIE RICE TIMBALES

(These "drum" shaped rice servings are very easy to prepare, healthy and yummy)

INGREDIENTS:

- 1 C. (for 4 timbales) white instant rice, prepared according to package directions.
- 1/2 C. Frozen Vegetables of choice (I love to use corn, carrots and sometimes green peas)
- 1/4 C. Cheddar or Cheddar-Jack Cheeses (optional)
- Salt and Pepper to Taste

DIRECTIONS:

1.) Prepare rice (as previously mentioned above) according to package directions.
2.) MEANWHILE, steam vegetables in ziplock steamer bag.
3.) Mix together Rice, vegetables and cheese in a small bowl.
4.) Using small custard dishes or ramakins (coated with non-stick cooking spray), Press 1 C. of rice mixture firmly into each small dish.  Flip over onto serving plate!
5.) Enjoy!