Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
In a large soup pot, combine chicken,parsnips,celery, potatoes,sweet potato,soup mix,oregano,paprika,chicken stock,wine,salt and pepper.
Cover and bring to a boil over high heat.
Boil for approximately 30 minutes.
Remove chicken and debone.
Return chicken to pot and simmer for at least 90 more minutes.
Remember the longer this cooks the better the flavor will be.
For a variation try adding a couple 8oz cans of chopped tomatoes.
Cut skinless chicken into small, 1-inch pieces.
Season chicken with lemon pepper.
Heat small amount of oil or butter (1 to 2 tablespoons) in a large skillet; add chicken.
Cook 2 minutes.
Add stir-fry vegetables.
Cook an additional 4 to 5 minutes.
Add stir-fry sauce.
Fill tortilla shell with desired amount of chicken/vegetable mixture.
Fry tortillas in small amount of butter.
Preheat oven to 350 degrees F.
If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.
In saucepan, combine soup, water, chicken and corn.
Over medium heat, heat through, stirring often.
Makes 2 servings.
Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place
e your own roasted vegetable or Ratatouille recipe if you wish!<
Make chicken stock.
Add olive oil
For the chicken stock:
In a large stockpot, heat the vegetable oil
Place the vegetable broth into a saucepan, and
our it over the chicken in a large resealable
place in freezer.
Place chicken breasts, 1 at a time
b>chicken broth and half and half.
Gradually stir into the vegetable
he chicken and cut into small pieces.
Heat up the vegetable
Place the vegetable broth into a saucepan, and
resh.
Meat Prep: Cut chicken into bite sized pieces.
Spray large frying pan with cooking spray.
Add chicken; cover.
Cook on medium-high heat 2 to 3 minutes on each side or until browned.
Remove from pan.
Add vegetables and water.
Bring to boil.
Stir in stuffing mix just until moistened.
Top with chicken and cheese; cover.
Cook on low heat for 5 minutes or until cheese melts.
Variation For a flavour twist, try this recipe with different frozen vegetable blends: Itlaian Style, Stir-Fry, California or Mexican.
Pour cream of chicken soup, chicken broth, and frozen vegetable in a pot, heat just to boiling, stirring occasionally.
Add chicken and chicken bouillon, keep stirring until bouillon is completely dissolved and chicken heated.
Reduce heat and simmer uncovered for 5 more minutes.
Serve and enjoy!