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Skillet Pepper Steak
Makes 4 servings
1. Set the temperature control knob to medium-high, 375 degrees.
2. In the skillet, heat the 2 tablespoons of olive oil. Add potatoes and sprinkle with salt and
black pepper. Sauté for 12 to 15 minutes or until potatoes are golden, turning halfway
through cooking.
3. Transfer potatoes to a platter and cover to keep warm.
4. In the skillet, add the remaining 1 tablespoon of olive oil then add the steak, garlic, and
bell pepper. Increase the heat to high, 400 degrees, and sauté for 4 to 5 minutes, or until
steak is cooked to desired doneness.
5. Add soy sauce, and stir to coat. Cook for 1 minute then spoon steak and pepper mixture
over potatoes.
Rosemary Chicken and Wild Rice
Makes 5 servings
1. Remove seasoning packet from rice. Sprinkle chicken with 1-1/2 tablespoons seasoning
mixture. Reserve remaining seasoning mixture.
2. Combine our, rosemary, and pepper in a shallow dish. Dredge chicken in our mixture.
3. In skillet over medium heat, 325 degrees, heat 2 teaspoons of olive oil. Add chicken to
skillet; cook 3 to 4 minutes on each side or until lightly browned. Remove chicken from
skillet; set aside.
4. Heat remaining 1 teaspoon of olive oil in skillet over medium heat; add carrots, onion,
and garlic, and sauté 2 minutes. Add water and broth; bring to a boil. Stir in rice and
reserved seasoning mixture; top with chicken. Cover skillet with lid, reduce heat to 200-
250 degrees, and simmer 15 minutes or until chicken is done.
5. Remove from heat, and place chicken on serving plates. Add spinach to rice mixture, and
stir until spinach wilts. Serve chicken with rice mixture.
3 tablespoons olive oil, divided
4 medium-sized potatoes, peeled
and thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup baby carrots
1 cup chopped onion (1 medium)
2 teaspoons prepared minced garlic
1 cup water
1 (14-ounce) can fat-free, less-sodium
chicken broth
2 cups coarsely chopped fresh spinach
1 pound beef chuck steak, very thinly sliced
2 garlic cloves, minced
1 large green bell pepper, cut into 1/4-inch strips
2 tablespoons soy sauce
1 (6.2-ounce) package fast-cooking long-
grain and wild rice
5 (6-ounce) boneless, skinless chicken
breasts
3 tablespoons all-purpose our
2 teaspoons dried rosemary, crushed
1/8 teaspoon black pepper
1 tablespoon olive oil, divided
RECIPES
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