(NAPSA)—To survive those nights of rush-rush meal making, consider some extra-easy meals. Whentimeis extra tight, you may minutes, turning once. Place mushroomson4 slices of toast. Top with cheese, toast slice, 2 tomato slices, and 2 slices bacon. Combine mayonnase and chipotle pepper. Spread mayonnaise mixture on the care to try Garden Herb Fettuc- cini. You can whip together Thai Beef Salad in record time. These remaining toast slices and timesaving entrees can come to the rescue of any harried weeknight cook. Caribbean Chicken over Coconut Rice 1 tablespoon HERB-OX chicken flavored bouillon granules, divided % teaspoon Jamaican jerk seasoning blend 4 boneless, skinless chicken breasts 1% cups water % cup coconut milk 1 cup uncooked white rice 1 teaspoon grated orange peel In small bowl, combine 1 teaspoon chicken bouillon granules and jerk seasoning. Rub both sides of chicken breasts with seasoning mix- ture. Grill chicken directly over medium coals 12 to 15 minutes or until chicken is no longer pink, turning once. Meanwhile, in saucepan, com- bine water, coconut milk, remaining bouillon and rice. Bring mixtureto a boil. Reduce heat, cover and simmer 25 to 30 minutes or until liquid is absorbed andrice is tender. Stir in orange peel. Serve chicken overrice. Serves 4. Garden Herb Fettuccini 1 onion, cut into thin wedges % cup julienne-sliced sundried tomatoesin oil, drained *% pound cooked chicken breast strips place on top of each sandwich. Secure with toothpicks and cut into quarters. Serves4. 1 cup water 1 tablespoon HERB-OX chicken flavored bouillon granules 1 (8-ounce) container garden vegetable cream cheese 1 (9-ounce) package refrigerated fettuccini, cooked In skillet over medium-high heat, saut onion and tomatoes 5 minutes or until soft. Add chicken and heat thoroughly. Add water and bouillon; bring mixture just to a boil. Stir in cream cheese. Heat 2 minutes or until warm and cheeseis smooth (do not boil). Place pasta in bowl and top with chicken mixture. Serves6. Portobello Club Sandwiches 4 medium Portobello mushrooms 2 teaspoons HERB-OX beef flavored bouillon granules 2 tablespoonsolive oil 12 slices firm white bread, toasted 8 slices Monterey Jack cheese 8 slices tomato 8 slices BLACK LABEL bacon, cookedcrisp, halved \% cup mayonnaise 1 chipotle pepper, minced Sprinkle mushrooms with beef granules. In skillet, heat oil and saut mushrooms 2 Thai Beef Salad 1 poundsirloin steak,1- inch thick 2 teaspoons HERB-OX beef flavored bouillon granules 8 cups sliced Napa cabbage or mixed greens 1 cup choppedcilantro % red onion,thinly sliced % eup choppedpeanuts Dressing: \% cup limejuice 2 tablespoons soy sauce 2 tablespoons sesameoil 2 tablespoons sugar % teaspoon red pepper flakes Sprinkle beef granules over steak. Grill over high heat 5 minutes per side or until desired doneness. Cover with foil 10 minutes before thinly slicing. Meanwhile, place Napa cabbage, cilantro and onion in salad bowl. Combine Dressing ingredients. Pour dressing over salad and toss to combine. Top with sliced steak. Sprinkle with peanuts. Serves4.
