400\u00b0F.
Stuff chicken with herbs and orange
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Make Self-Saucing Chicken and Vegetables:
Preheat oven
prinkle smashed garlic.
layer chicken breasts.
top with tomatoes
Mix boneless and sliced/cubed chicken pieces with chopped garlic, salt,
Heat oil in electric skillet.
Brown garlic in oil.
Put chicken in pan; brown slightly.
Add remaining ingredients. Bring to a fast boil, then cover and simmer for about 35 to 45 minutes or until vegetables are done.
o 400\u00b0F.
Place chicken skin and bones, 1/2
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
ry for 1 minute add chicken, cayenne, salt, and 1 c
Mix soups, broth and rice.
Place in 9 x 13-inch baking dish; put chicken pieces on top of rice mixture.
Season with the pepper and Lawry's salt.
Cover and bake for 2 1/2 hours.
Uncover and bake 30 minutes more.
Bake at 350\u00b0 for 3 hours.
rom heat.
Stir in chicken broth and cream.
Heat
Place potatoes and carrots in the bottom of your crock pot.
Add chicken.
Combine the soups and garlic salt and pour over chicken.
Cook on low for 4-6 hours.
To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.
Put the chicken and water in a large
Wash potatoes, but do not peel.
Cut in half and place, cut side up, in a 9 x 13-inch pan sprayed with vegetable cooking spray. Cut carrots in half and scatter among potatoes. Pour broth over vegetables.
Place chicken on top.
Sprinkle with salt and coarsely ground black pepper. Cover with foil.
Bake at 325\u00b0 for 60 minutes. Add green beans to dish. Bake 15 minutes or until beans are heated through.
Makes 4 servings.
Contains 377 calories, 4 g fat and 66 mg cholesterol.
Cube chicken and brown in oil in a large skillet.
After chicken is done, add vegetables and stir-fry until crisp tender.
Pour in sauce and simmer until heated through.
Serve over rice.
Spray an unheated large saucepan with nonstick coating.
Add onion; cook and stir over medium heat until onion is tender but not brown.
Carefully stir in water, uncooked rice, thawed concentrate, soy sauce, ginger, and pepper. Bring to boil; reduce heat. Cover and simmer for 15 minutes.
Sprinkle frozen vegetables on top of mixture; do not stir inches Cover and simmer about 5 minutes more or until rice and vegetables are tender and liquid is absorbed.
Stir in chicken; heat through.