Mexican Chicken and Rice

Inexpensive, tasty... and a one-pot wonder! 👏

Ingredients

• 8 chicken thighs (or a 3-4 chicken breasts if you prefer)
• 1 1/2 Tablespoons olive oil
• 1 1/2 Tablespoons unsalted butter
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 1 cup long grain white rice
• 2 large tomatoes, chopped
• 2 1/4 cups chicken broth
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• Fresh ground pepper
• 1 1/2 cups frozen peas

Instructions

1. Remove the skin from the chicken thighs, if desired (I buy skinless). In a medium size pan over medium heat, add olive oil and unsalted butter. Place the chicken in the pan and fry, about 7 min. per side. Remove chicken to a plate.
2. To the drippings, add the onion, garlic and rice. Stir and fry until light brown. Add chopped tomatoes, chicken broth, chili powder, salt and fresh ground pepper to taste.
3. Turn up the heat and bring to a boil. Return the chicken to the pan; lower the heat, cover and simmer about 30 min. or until the rice is tender. Mix in the peas just before serving.

Skillet Summer Vegetable Lasagna

I love a good skillet meal! Made this tonight and we really enjoyed it. These left-overs will actually get eaten!

 From melskitchencafe.com

 *Serves 4-6

2 tablespoons extra virgin olive oil

1 yellow onion, chopped fine

4 garlic cloves, minced

1 (28-oz.) can diced tomatoes

Salt and pepper

10 curly-edged lasagna noodles, broken into 2-inch lengths

1 small zucchini, cut into 1/2 inch chunks

1 small yellow squash, cut into 1/2 inch chunks

1/4 cup shredded fresh basil

1 cup part skim ricotta cheese

1 cup freshly grated Parmesan cheese

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won't stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta  cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.