In skillet, heat 1 Tbsp. oil. Add chicken and cook until browned. Add soup, 1/2 c. of water and vegetable combination. Cover and cook 5 minutes or until vegetables are tender, stirring often. Yield: 4 servings.
In skillet, heat 1 Tbsp. oil.
Add chicken and cook until browned.
Add soup, 1/2 c. water and vegetable combination.
Cover and cook 5 minutes or until vegetables are tender, stirring often. Serves 4
In skillet over medium-high heat, heat 1 tablespoon oil.
Add chicken and brown.
Add soup, water and vegetable combination. Heat to a boil.
Cover and cook over low heat 5 minutes or until vegetables are tender.
Serves 4.
Prep. Time:
10 minutes.
Cook Time:
20 minutes.
Brown chicken in 1 tablespoon of oil.
Add soup, water and vegetable combo.
Heat to a boil.
Cover and cook over low heat for 5 minutes.
Cut chicken and brown in 1 tablespoon oil.
Add soup, water and vegetable combination.
Heat to a boil.
Cover and cook over low heat until tender, about 20 minutes.
Serves 4.
Add the cubed potatoes and cabbage/spinach to a pot of boiling salted water. Boil for 5 minutes then add the pasta and boil for 12 more minutes.
In the meantime, melt the butter then add the garlic and fry for a couple of minutes.
Drain the potatoes and pasta, then into a large bowl start adding layers of potato+cabbage/spinach+pasta, and cheddar and parmesan. Add salt and pepper to taste.
Finally, pour the melted butter over the dish. Serve while hot.
In skillet or big stew pot, heat 1 tablespoon oil.
Add chicken and cook until browned.
Add soup, 1/2 cup water and vegetable combo.
Cover and cook 5 minutes or until vegetables are tender, stirring often.
Serves 4.
In skillet over medium heat, heat oil.
Add chicken and brown. Add soup, water and vegetable combination.
Heat to boil.
Cover and cook over low heat for 5 minutes, or until vegetables are tender.
Serves 4.
Brown chicken in 1 tablespoon oil.
Add soup, water and vegetable combo.
Heat to a boil.
Cover and cook over low heat for 5 minutes.
In skillet, heat 1 tablespoon vegetable oil over medium heat. Add chicken and brown.
Mix soup, water and vegetable combination well.
Pour this mixture over chicken.
Heat to a boil. Cover and cook over low heat for 5 minutes or until vegetables are tender.
Arrange chicken in a 9 x 13-inch casserole.
In medium bowl, stir soup, mustard, oregano, pepper and milk until smooth.
Spoon 1 cup soup mixture over chicken.
Bake at 375\u00b0 for 30 minutes.
In large bowl, combine pasta and vegetables, 1/2 can onions and remaining soup mixture.
Spoon pasta mixture under and around chicken.
Bake an additional 20 minutes or until chicken is fork-tender and sauce is bubbling.
Top with tomato wedges and remaining onions.
Bake 3 minutes.
Arrange chicken in 12 x 8-inch baking dish.
In medium bowl, stir soup, mustard, oregano, pepper and milk until smooth.
Spoon 1 cup over chicken.
Bake at 375\u00b0 for 30 minutes.
In large bowl, combine pasta and vegetables, 1/2 can onions and remaining soup mixture.
Spoon over and around chicken pieces in baking dish; cover.
Bake 20 minutes or until chicken is fork-tender and sauce is bubbling.
Top with tomato wedges and remaining onions.
Bake 3 minutes.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Cook pasta according to directions.
Add sauce pack and chicken to pasta and serve.
Simple and delicious.
long side another meal. Easy, inexpensive and just a nice change.
Cook the pasta in large saucepan of boiling water until just tender. Drain and rinse the pasta under cold water; drain well. Transfer to a large bowl and allow to cool.
Add the remaining ingredients to the pasta and toss to combine. Season to taste.
Cook pasta in a large saucepan of
Heat oil in a large pot and saute onion, garlic and ginger. Add cabbage and leeks and saute briefly. Add tomatoes with juice and roughly chop. Add 2 cups of water, the stock, and peppers. Bring to a boil and simmer, covered, for 15 mins. Season with soy sauce.
Meanwhile, cook pasta in boiling salted water. Drain pasta and stir into the vegetables. Serve in 4 bowls.
pasta pot, fill 3/4 full with hot water and bring
00b0F. Mix the panko, butter and basil in a bowl. Heat