hosted by Laverne Diede & Rhonda Fitterer
5-Minute Italian Chicken & Rice with Vegetables
- 1 Tbsp. oil
- 1 lb. Boneless skinless chicken breasts, cut into strips
- 3 cups cut-up fresh vegetables (broccoli, carrots & red pepper)
- 1 14 ½ oz. can chicken broth
- 2 cups Minute White Rice, uncooked
- 1/4 cup zesty Italian dressing
Heat oil in a large skillet on medium heat. Add chicken; cook and stir until lightly browned, stirring occasionally. Add vegetables; cook and stir 3-5 minutes or until crisp-tender. Stir in broth. Bring to boil. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 minutes or until liquid is absorbed and chicken is cooked through.
Fluffy Lemon Fruit Pie
- 1 can cherry pie filling, divided
- 1 prepared graham cracker crust (6 ounces)
- 1 8 oz package cream cheese, softened
- 1 cup cold milk
- 1 4 oz package Jell-O lemon or chocolate flavor Instant pudding
- 1 8 oz carton frozen whipped topping, thawed, divided
Spread half of the pie filling onto bottom of crust. In a large bowl, beat cream cheese with wire whisk until creamy. Gradually add milk, mixing until well blended. Add pudding mix; mix well. Gently stir in half of the whipped topping. Spread over cherry layer in crust. Spread remaining whipped topping over pudding layer; cover with the remaining pie filling. Refrigerate 3 hours or until set. Store leftover pie in the refrigerator.
