Chicken Cordon Bleu

To be completely honest,  not everything I make is from scratch. Like most people, I pull some convenience food out of the freezer for dinner occasionally. Last summer "the meat guy" sold us a box of chicken and a box of steak. I was organizing our chest freezer and saw the box of chicken cordon bleu, and I was so excited to see that we had two left.

So using a little convenience food with some homemade sides makes for a really easy, delicious meal. On the side we had lemon pepper rice and green beans.

The lemon pepper rice just takes a little bit more effort than cooking plain white rice, but is so worth the little extra time.

Lemon Pepper Rice
1 cup rice
2 1/4 cup water
2 tsp chicken bouillon
lemon zest from 1 lemon
juice from 1/2 lemon
fresh cracked pepper

Combine rice, water, and bouillon. Bring to a light boil, turn heat down to low, cover, and cook for 20 minutes. Add lemon zest, juice, pepper, stir, and serve.

For the green beans, I just washed some fresh green beans from my bountiful basket, broke off the stems, and then broke them into about 2 or 3 pieces. I sauteed them in butter for 5-10 minutes with salt and pepper, then sprinkled with lemon zest and a little lemon juice. Yum!