Creamy Lemon Dill Chicken Skillet - Fix it Fast Meal Solution #4

I really loved this dish!  Made great leftovers.  I did some substitutions - green beans instead of broccoli and almond milk instead of 2%.  Oh, I used wild rice instead of white rice.

Ingredients:

1 Tbsp Avocado Oil

1 lb boneless skinless chicken breasts, cubed

1 Tbsp Onion Onion Seasoning

1 1/2 c long-grain white rice

2 c reduced sodium chicken broth

1 c 2% milk

1 pkt Lemon Dill Cheese Ball Mix

1/2 (16 oz) pkg frozen chopped broccoli

3 oz cream cheese, cubed

Instructions:

1.  In large skillet, heat Avocado Oil over medium high heat; add chicken and Onion Onion Seasoning.  Saute 2 minutes.

2.  Add in rice; saute 1 minute.  Add chicken broth, milk and Lemon Cheese Ball Mix; stir to combine.  Stir in broccoli.

3.  Cover; bring to a boil.  Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.

4.  Remove from heat; stir in cream cheese until melted and creamy.

Makes 6 servings.

Serve with a green salad.

Make Ahead & Freeze:  Combine first 3 ingredients in a gallon resealable freezer bag.  Place rice in a quart resealable freezer bag.  Place both bags and unopened Lemon Dill Cheese Ball Mix in a gallon resealable freezer bag.  seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Freezing the leftovers works well too!

Grilled Salmon with Lemon Dill Sauce - Fix it Fast Meal Solution #3

 Hmm . . . Oh no!  I didn't take a picture of the final product!  It was very delicious.

Ingredients:

1/4 c Avocado Oil
1 pkt Lemon Dill Cheese Ball Mix, divided
Juice of 1 lemon (2-3 Tbsp)
2 Tbsp honey
6  4oz salmon fillets
3/4 c plain Greek yogurt
1/2 c chopped cucumber
1 Tbsp capers, rinsed & drained, optional.

Instructions:

1.  Prepare grill to medium heat.  In shallow dish, combine Avocado Oil, 2 tsp Lemon Dill Cheese Ball Mix, lemon juice and honey; salt and pepper to taste.  Whisk to combine.  Add salmon; gently toss to coat.  Let stand 10 minutes.

2.  In small bowl, combine yogurt, cucumbers, capers and remaining Lemon Dill Cheese Ball Mix; whisk until well combined.  Salt  and pepper to taste.  Set aside.

3.  Place salmon on grill, skin-side up.  Grill, turning once, 10-12 minutes or until internal temperature reaches 145 degrees F on an instant read food thermometer.  Serve topped with Lemon Dill Sauce.

Makes 6 servings.

Serve with Summer Quinoa Salad.

Make Ahead & Freeze:  Prepare through step 1; place in a gallon resealable freezer bag.  Place remaining Lemon Dill Cheese Ball Mix in a quart resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.