In these days of economic distress and rising grocery prices, many cooks are looking for ways to feed their families for less. One quick, simple, and easy way to accomplish this is with skillet meals which combine several food groups in one pan and they usually feature inexpensive ingredients. These recipes are quick, easy, inexpensive, and will please all generations of your family. The Southwest Chicken Skillet, for example, features chicken from the meat group, rice from the grains group, tomatoes from the vegetable group, cheese from the dairy group, and a tablespoon of healthy canola or olive oil. This is a meal you can feel good about serving your family! The Meat and Vegetable Fried Rice is another good family meal that meats the above criteria. This recipe calls for chicken or pork and would even be a great way to use "leftovers" of either meat. Leftover pork can be cut into strips and leftover chicken could be shredded for this recipe. One of the things about times when groceries are expensive, learn to incorporate leftovers into your meals. It is surprising how much money you can save at the grocery store.
SOUTHWEST CHICKEN SKILLET
1 tbsp canola or olive oil
4 boneless, skinless chicken breasts, cut into chunks
1 cup uncooked long-grain rice
2 cans (10-oz each) diced tomatoes and green chilies
1/2 cup water
2 or 3 green onions, thinly sliced (reserve some for garnish)
1 cup shredded Mexican Blend cheese
Sour cream, if desired
In a large nonstick skillet, over medium heat, heat oil. Add chicken and cook around 5 minutes, or until no longer pink, stirring frequently. Stir in the rice, tomatoes, water, and onions. Bring the mixture to a boil. Cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir mixture, top with the cheese and reserved green onion. Cover and cook another 5 minutes or until the cheese melts. Top with sour cream before serving, if desired.
MEAT AND VEGETABLE FRIED RICE
2 tsp canola oil
1 bag (1-lb) frozen broccoli stir-fry blend
2 cups cooked chicken or pork cut into strips
2 tsp minced garlic
2 cups brown minute rice, cooked according to the package directions
2 large eggs, lightly beaten
3 tbsp soy sauce
2 tbsp cider vinegar
3 green onions, sliced
Heat the canola oil in a large nonstick skillet or wok over high heat. Add the frozen stir-fry vegetable mix and stir-fry for a couple of minutes. Add the chicken or pork and the garlic; cook another couple of minutes. Stir in the rice and heat through.
In the center of the rice mixture, make a well. Add the eggs to the well and cook for 1 minute. Remove from the heat and add the soy sauce and vinegar. Sprinkle the green onions overall.
Enjoy!
SOUTHWEST CHICKEN SKILLET
1 tbsp canola or olive oil
4 boneless, skinless chicken breasts, cut into chunks
1 cup uncooked long-grain rice
2 cans (10-oz each) diced tomatoes and green chilies
1/2 cup water
2 or 3 green onions, thinly sliced (reserve some for garnish)
1 cup shredded Mexican Blend cheese
Sour cream, if desired
In a large nonstick skillet, over medium heat, heat oil. Add chicken and cook around 5 minutes, or until no longer pink, stirring frequently. Stir in the rice, tomatoes, water, and onions. Bring the mixture to a boil. Cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir mixture, top with the cheese and reserved green onion. Cover and cook another 5 minutes or until the cheese melts. Top with sour cream before serving, if desired.
MEAT AND VEGETABLE FRIED RICE
2 tsp canola oil
1 bag (1-lb) frozen broccoli stir-fry blend
2 cups cooked chicken or pork cut into strips
2 tsp minced garlic
2 cups brown minute rice, cooked according to the package directions
2 large eggs, lightly beaten
3 tbsp soy sauce
2 tbsp cider vinegar
3 green onions, sliced
Heat the canola oil in a large nonstick skillet or wok over high heat. Add the frozen stir-fry vegetable mix and stir-fry for a couple of minutes. Add the chicken or pork and the garlic; cook another couple of minutes. Stir in the rice and heat through.
In the center of the rice mixture, make a well. Add the eggs to the well and cook for 1 minute. Remove from the heat and add the soy sauce and vinegar. Sprinkle the green onions overall.
Enjoy!
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her large collection of old fashion recipes visit her blog at http://grandmasvintagerecipes.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson 
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