Vension, Black Bean, And Rice Casserole

Ingredients: (Vension, Black Bean, And Rice Casserole)

1 package spanish rice mix 2 teaspoons olive oil 1 pound boneless venison top round — * see note 15 ounces black beans — rinsed and drained 14 ounces diced tomatoes with chilies — drained 1/2 cup sliced green onions 2 teaspoons chili powder 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper — optional 1/2 cup shredded colby-jack cheese — optional 1/2 cup sour cream for garnish — optional

Directions: (Vension, Black Bean, And Rice Casserole)

*slice and chop venison into 1/4-inch pieces Heat oven to 375 degrees. Prepare rice as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add venison. Cook 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Remove from heat. Drain. Stir in remaining ingredients, except cheese and sour cream. Mix well. Spoon mixture into 2-quart casserole. Sprinkle everything with cheese. Bake, uncovered, 25-30 minutes, or until casserole is hot and bubbly around edges. Garnish with sour cream. Tip: Casserole also can be used as filling for flour tortillas.

Chicken Salad with Cooling Melons

Ingredients: (Chicken Salad with Cooling Melons)

2 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon Seasoning Sauce
3/4 lb. boneless, skinless chicken breast halves, cut into strips
2 tablespoons olive oil
1/2 cup watermelon balls
1/2 cup cantaloupe balls
1/2 cup honeydew melon balls
3 tablespoons finely chopped watercress
2 teaspoons lime juice
1/4 cup coarsely chopped and toasted walnuts or roasted peanuts

Instructions: (Chicken Salad with Cooling Melons)

Combine lemon juice, orange juice and seasoning sauce in medium bowl; add chicken and toss to coat. Let stand for 15 minutes.
Heat oil in large, nonstick skillet over medium-high heat. Drain marinade from chicken; discard marinade. Add chicken to skillet; cook, stirring constantly, for 3 to 5 minutes or until no longer pink. Remove from heat. Let cool.
Mix melon balls, watercress and lime juice in bowl. Top with chicken. Garnish with nuts. Serve at room temperature.