Beefy Rice Skillet *

 1 pound ground beef

2 1/2 cups hot water

3/4 cup baby carrots, cut in half lengthwise

1 Tbsp butter

1/4 tsp pepper

1 pkg Rice A Roni (64 oz) four cheese rice and pasta blend

1 1/2 cups broccoli florets

1/2 cup cherry tomatoes, cut in half

Cook beef in large skillet until brown; drain.  Stir water, carrots, butter, pepper, rice mixture and contents of seasoning packet into beef.  Heat to boiling; reduce heat.  Cover and cook about 15 minutes or until rice and carrots are almost tender.  Stir in broccoli.  Cover and cook 5 minutes or until crisp-tender.  Stir in tomatoes.  Cook, uncovered, about 1 minute or until heated throuh.

Serves 4

Spinach and Chicken Skillet *

1 3/4 pound boneless skinless chicken breasts, cubed

1 cup milk

1/2 cup chicken broth

1 onion, chopped

1 bag (10 oz) fresh spinach

1/4 tsp salt

1/4 tsp pepper

1/4 tsp ground nutmeg

Spray skillet with nonstick cooking spray; heat over medium heat.  Cook chicken in skillet about 4 minutes.  Reduce heat to medium low  Stir in milk, broth and onion.  Cook about 5 minutes, stirring occasionally, until onion is tender.  Stir in spinach. Cook 3-4 minutes, stirring occasionally, until spinach is completely wilted and juice of chicken is no loner pink.  Increase heat to medium.  Cook spinach mixture about 3 minutes or until liquid has almost evaporated.  Stir in salt, pepper and nutmeg.  Serve chicken on spinach.

Serves 6 

Warm Chicken Salad *

 3/4 cup ranch dressing

1 pound boneless, skinless chicken breasts, cut into strips

1 pkg (10 oz) torn salad greens

1 cup dried cranberries

1/4 cup roasted almonds

Heat 1/4 cup dressing in skillet  Add chicken; cook and stir 8 minutes or until done.  Toss greens with chicken, cranberries and nuts.  Serve with remaining dressing.

Serves 4