Lemony Fish over Vegetables and Rice

Prep Time:15 min

Start to Finish:35 min

Makes:4 servings

1 package (6.2 ounces) fried rice (rice and vermicelli mix with

almonds and Oriental seasonings)

2 tablespoons margarine or butter

2 cups water

1/2 teaspoon grated lemon peel

1 bag (1 pound) frozen corn, broccoli and red peppers

1 pound mild-flavored fish fillets, about 1/2 inch thick

1/2 teaspoon lemon-pepper seasoning

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

1. In 12-inch nonstick skillet, cook rice and margarine over medium

heat 2 to 3 minutes, stirring occasionally, until rice is golden

brown. Stir in water, seasoning packet from rice mix and lemon peel.

Heat to boiling; reduce heat. Cover and simmer 10 minutes.

2. Stir in vegetables. Heat to boiling, stirring occasionally. Cut

fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish

with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat.

Cover and simmer 8 to 10 minutes or until fish flakes easily with

fork and vegetables are tender. Sprinkle with parsley.


Southern Stir-Fry

Prep Time:5 min

Start to Finish:15 min

Makes:4 servings

1 tablespoon vegetable oil

1 cup cold cooked white rice

1 cup Green Giant® Niblets® frozen whole kernel corn

1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried

thyme leaves

1/2 teaspoon garlic salt

1/8 teaspoon ground red pepper (cayenne)

1 can (15 to 16 ounces) black-eyed peas, rinsed and drained

2 cups lightly packed spinach leaves

1. Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate

wok to coat side.

2. Add all ingredients except spinach to skillet; stir-fry 3 to 4

minutes or until heated through. Add spinach; stir-fry 1 to 2 minutes

or until spinach begins to wilt.


Hot-and-Sweet Apricot Chicken

Prep Time:25 min

Start to Finish:30 min

Makes:6 servings

1 can (15 1/4 ounces) apricot halves in juice, drained and juice


1 tablespoon cornstarch

1 teaspoon five-spice powder

2 teaspoons reduced-sodium soy sauce

1/2 teaspoon crushed red pepper

2 teaspoons chili or vegetable oil

1 pound boneless skinless chicken breast, cut into 2x1/4-inch slices

1 tablespoon finely chopped gingerroot

1 pound asparagus, cut into 1-inch pieces

4 medium green onions, cut into 1-inch pieces

1 can (8 ounces) pineapple chunks in juice, drained

6 cups hot cooked brown rice

1. Chop apricots. Mix reserved juice, the cornstarch, five-spice

powder, soy sauce and red pepper.

2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to

coat side. Add chicken and gingerroot; stir-fry about 2 minutes or

until chicken is no longer pink in center. Add asparagus and onions;

stir-fry about 2 minutes or until asparagus is crisp-tender.

3. Stir in juice mixture, apricots and pineapple. Heat to boiling,

stirring constantly. Boil and stir 1 minute. Serve with rice.

Kelly in IL