Garden Vegetable and Chicken Skillet

This recipe was found in Taste of Home by Carrie...thanks!

Garden Vegetable and Chicken Skillet

2 pounds boneless skinless chicken breasts, cut into 1/2 inch cubes

1 med yellow squash, chopped

1 med zuchinni, chopped

1 med carrot, chopped

2 tbsp. butter

3 cups baby spinach

1 garlic clove, minced

1/2 tsp. salt

1/2 tsp. pepper

1 cup uncooked instant brown rice

1 1/4 cups water

In a large skillet, saute chicken, squash, zuchinni and carrot in butter for 5-6 minutes ir until chicken is no longer pink; drain. Add spinach, garlic, salt and pepper; cook 2 minutes longer.

Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender.

Southwest Tilapia

Here's a recipe found in "Taste of Home" by my friend Carrie. I never quite know what to do with fish (expect bake or grill it), so this sounds interesting to me. Plus...I just happen to have some tilapia in the freezer and tomatoes in my garden...and if you know me, garlic is my middle name...lol!

Southwest Tilapia

1 small onion chopped

1 small green pepper chopped

2 tsp. olive oil

2 garlic cloves

1 (15 oz.) can of tomato sauce

2 med. tomatoes, chopped

1 (2 1/4 oz.) can of sliced black olives

1/2 tsp. cumin

1/4 tsp. hot pepper sauce

1/8 tsp. pepper

4 tilapia fillets

In a large skillet, saute onion and green pepper in olove oil until tender. Add garlic, saute 1 minute longer. Stir in tomato sauce, tomatoes, olives, cumin, pepper sauce and pepper. Bring to a boil. Reduce heat, simmer, uncovered for 5 minutes.

Add fillets. Cover and cook over medium heat for 10-14 minutes (turning once) or until fish flakes easily with fork.