Tuesday, June 7, 2011

Mexican Style Chicken, Peppers, Rice & Corn One Dish Meal

Seems Odd That During The Hottest Time of The Year In Illinois I Would Get Sick in May And Wind Up Staying Home For 10 Days Taking Antibiotics And The Medrol Dose Pack To Get Better. Have Not Really Felt Like Eating Much At All. Now It is June And The Temps Have Been Blazing Hot Along With Unbearable Humidity. Today Was 96 with a Heat Indice that hovered between 100 and 106 for most of the day. Have not been cooking anything in my oven at all to conserve on my electric Bill.. I have been mostly making soups, smoothies, salsas, and other stuff in my Vitamix, quick sandwiches with my Panini Press. The recipes that I will be posting now that I am feeling better were made last month before I became sick. Lots of food PIC's in my camera still to be uploaded.

One Reynolds Aluminum Heavy Duty Large Foil Bag
1 bag (10 oz) Frozen Birds Eye® Steamfresh® Multi-Grain Blend with Spinach, Tomato & Onions
1 bag (12 oz) Frozen Birds Eye® Steamfresh® Super Sweet Corn
1 Orange & 1 Yellow Bell Pepper Cut Into Strips
1 Onion Cut Into Slices
5 Boneless Skinless Hormone Free Chicken Breasts

Spice Hunter Mexican Seasoning To Sprinkle On Chicken
1/4 Cup Lime Juice
One Large Casserole Dish

Put All Items In Heavy Duty Foil Bag In The Order Listed Above
Seal And Place Bag In Large Casserole Dish
Bake At 375 45 Minutes to an Hour

You Can Serve This As Is or Over a Salad Or Cut The Chicken And Eat Like a Soup
You Can Blend This The Next Day In The Vitamix For a Mexican Chowder

All Veggies in Bag

Add Chicken, Then Lime Juice
Then Season Chicken, Seal And Bake.

Empty Everything From Bag
Into Casserole Dish

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