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Recipes
Slow Cooker Lemon Garlic Chicken
By jbrockel
Cut garlic heads and lemons in half and lay in bottom of slow cooker
- 4 lemons
- 2-3 heads of garlic
- 1 whole chicken 4 to 5 pounds
- Fresh rosemary, or any fresh herbs
- All-purpose steak seasoning or salt and pepper
Tuscan Rosemary Chicken and White Beans
By jbrockel
1. In 12-inch skillet, heat dressing over medium-high heat
- 1/3 cup Italian dressing
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1/4 cup water
- 2 medium carrots, sliced (1 cup)
- 2 medium stalks celery, sliced (1 cup)
- 1/4 cup coarsely chopped drained sun-dried tomatoes in oil
- 1 teaspoon dried rosemary leaves, crushed
- 1 can (19 oz) Progresso® cannellini beans, drained, rinsed
Country Chicken and Biscuits
By jbrockel
1. Heat oven to 400ºF. Heat chicken, onions, celery, mixed vegetables and chicken broth to boiling in 5-quart Dutc...
- 6 cups cut-up cooked chicken
- 1 1/4 cups chopped onions
- 1 1/4 cups chopped celery stalks
- 1 bag (12 oz) Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables
- 3 1/2 cups Progresso® chicken broth (from 32-oz carton)
- 1/3 cup cornstarch
- 3/4 cup cold water
- 2 tablespoons chopped fresh parsley
- 3 1/3 cups Original Bisquick® mix
- 1 cup milk
Olive Garden Style Chicken and Gnocchi Soup
By jbrockel
Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent
- 3-4 chicken breasts, cooked and diced
- 4 cups chicken stock
- 2 cups half-and-half
- 1 stalk celery, diced
- 1 garlic clove, chopped
- 1/2 carrot, shredded
- 1/2 onion, diced
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- salt and pepper
- 16 ounces potato gnocchi
- 1 tablespoon cornstarch (optional)
Chicken Pot Pie Soup
By jbrockel
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 2 cups water
- 4 cups fat free milk
- 1 large celery stalk, chopped
- 1/2 medium chopped onion
- 8 oz sliced baby portabella mushrooms
- 2 chicken bouillons
- fresh ground pepper
- pinch of thyme
- 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small
- salt
Chuckwagon Chili Mac
By jbrockel
PREPARE Dinner as directed on package, using Light Preparation directions
- 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
- 1 lb. extra lean ground beef
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 can (14-1/2 oz.) stewed tomatoes, undrained
- 1 can (15 oz.) kidney beans, drained
- 1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1/3 cup KRAFT 2% Milk Cheddar Cheese
Mediterranean Tomato, Oregano & Orzo Soup
By jbrockel
Directions In a skillet placed on stovetop set to medium heat, add oil and onions
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, cut into wedges
- 2 cups butternut squash, peeled and cut into cubes
- 1/2 cup zucchini, cleaned and sliced
- 1 cup carrots, peeled and julienne-cut
- 31/2 cups fresh tomatoes, peeled and hand-crushed
- 1 tablespoon fresh bay leaves, minced
- 1 tablespoon fresh oregano leaves, chopped
- 1 15-ounce can garbanzo beans, drained and rinsed
- 2 cups chicken broth
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 3/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 11/2 cups dried orzo pasta
Sweet & Tangy Chicken
By jbrockel
Heat the butter in a 10-inch skillet over medium-high heat
- 1 tablespoon butter
- 4 skinless, boneless chicken breast halves (about 1 pound)
- 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
- 1/4 cup water
- 1 tablespoon packed brown sugar
- 1 tablespoon vinegar
- 4 cups hot cooked regular long-grain white rice
QUINOA CRUSTED CHICKEN
By jbrockel
Preheat oven to 425 degrees
- 1 egg whisked
- 1 cup cooked quinoa
- 1/3 cup Italian bread crumbs
- 1/4 cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup flour
- 4 boneless skinless chicken breasts
Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls
By jbrockel
Preheat a grill pan or large griddle over medium high heat
- 2 cups water
- 1 tablespoon butter
- 1 teaspoon salt, eyeball it
- 1 rounded cup white rice
- 2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
- 4 boneless, skinless chicken breasts
- 4 boneless, skinless chicken thighs
- Vegetable oil, for drizzling
- Salt and pepper
- 1 cup chicken broth or water
- 1 -inch ginger root, peeled and chopped
- 1/4 cup honey
- 1/2 cup teriyaki sauce
- 1 tablespoon toasted sesame oil
- 4 scallions, thinly sliced
- 1 ripe pineapple