Cook rice according to package directions. Sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink.
Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add the spinach and tomato; cook for 2-3 minutes longer or until spinach is wilted. Serve with rice.
Did you catch Paul and Ringo on the Grammys last night? Paul McCartney is a big supporter of the "Meat-Free Monday" movement. (And while I am not a vegetarian, I do enjoy the monetary savings of going meat-free once a week!)
Cook spaghetti according to package directions. In a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixtue and toss to combine. Cook garlic in oil over medium heat until tender. Pour over spaghetti mixture; toss to coat.
Cook the fettuccine according to package directions. In a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tbsp drippings.
Saute the chicken in drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the bacon.
Drain fettuccine; place in a serving bowl. Add the chicken mixture; toss to coat. Garnish with additional cheese.
Even people who don't like "soups" will like this meat-and-potatoes pleaser!
1-1/2 pounds lean ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cans (16 oz each) kidney beans, rinsed and drained
2 cans (14-1/2 oz each) stewed tomatoes
1 package (5-1/4 oz) scalloped potatoes
1 can (8 oz) sliced mushrooms, drained
1 cup water
1 tsp salt
3/4 tsp chili powder
Shredded Parmesan cheese
In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, contents of the potato package, mushrooms, water, salt and chili powder; bring to a boil. reduce heat; cover and simmer for 40-45 minutes or until potatoes are tender. Sprinkle with cheese.
Now that I am on the mend, thought I'd share my simple chicken soup recipe that never fails to help me feel better.
2 cups chicken broth
1 boneless skinless chicken breast
1 celery stalk, sliced
1/4 cup sliced baby carrots
1/4 cup diced onion
1 tsp olive oil
1 cup wide egg noodles
Salt and pepper to taste, plus saltine crackers if you like them
Saute the veggies in oil in a large saucepan until crisp-tender. Add broth and bring to a boil. Add the chicken breast and reduce heat to a simmer. Once the breast is cooked, remove it from pan and shred it. Return chicken to pan and add noodles; simmer until noodles are tender. Salt and pepper to taste. Eat with crackers. Make sure to drink all the broth in your bowl!!!
Everything you love about a chicken caesar salad plus it's on a handy-dandy bun!
4 boneless skinless chicken breast halves (4 oz each)
1/4 tsp each salt and pepper
4 slices red onion
2 tbsp butter, softened
4 hamburger buns, split
2 cups torn romaine lettuce
1 tbsp grated Parmesan cheese
1/2 cup creamy Caesar salad dressing, divided
Sprinkle chicken with salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until juices run clear, turning chicken at least once. Remove and keep warm. Cook the onion slices in the same skillet until tender.
Spread butter over cut sides of buns. Place buttered side up on an ungreased baking sheet. Broil 3-4 inches from the heat for 1 minute or until golden brown.
Toss romaine lettuce with Parmesan cheese and 1/4 cup dressing; spoon onto bun bottoms. Top with onions, chicken and remaining dressing. Replace bun tops and serve!
Oh, you're going to LOVE this Meat-Free Monday dish!
1 package (16 oz) penne pasta
1 cup thinly sliced onions
2 tbsp butter
2 tsp dried thyme
2 tsp dried basil
1 tsp salt
1-1/2 cups half-and-half cream, divided
1/2 cup chicken broth
1 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided
Cook the penne according to package directions. Meanwhile, in a large skillet over medium heat, cook the onions in butter for 8-10 minutes or until lightly browned. Add the thyme, basil and salt; cook 1 minute longer. Add 1 cup cream, broth and tomato paste; cook and stir until blended.
Combine flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.
Make sure to use instant rice and this dish is done almost as soon as it's begun!
3 Italian turkey sausage links, sliced
1 can (14-1/2 oz) diced tomatoes with green peppers and onions, undrained
1 can (14-1/2 oz) reduced-sodium chicken broth
1/2 cup water
1 cup uncooked instant rice
1 can (7oz) whole kernel corn, drained
Salt and pepper to taste
In a large saucepan, cook sausage until no longer pink; drain. Stir in the tomatoes, broth and water; bring to a boil. Stir in rice and corn; cover and remove from heat. Let stand for 5 minutes before serving.
It's the applesauce that makes this dish a standout!! Round out the meal with your fav two veggies as sides.
4 boneless skinless chicken breast halves
1/2 tsp pepper
1 tbsp olive oil
2/3 cup chunky applesauce
2/3 cup spicy barbecue sauce
1 tbsp brown sugar
1 tsp chili powder
Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer (or until a meat thermometer reads 170).
For a change of pace on the old 'chicken noodle soup' standard, try using orzo pasta. It's small, like rice, and sure cooks up nicely with chicken.
1/2 cup chopped onion
1 tbsp butter
3 can (14-1/2 oz each) chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed cooked chicken breast
1/2 cup uncooked orzo pasta
1/2 tsp pepper
Minced fresh parsley to garnish
In a large saucepan, saute the onion in butter until tender. Add 1 can of broth, carrot and celery; bring to a boil. Reduce the heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce the heat; cover and simmer for 30 minute more or until the orzo and veggies are tender. Sprinkle with parsley.
For a Meat-Free Monday, this soup satisfies everyone in the family. The topping choices are endless!
1 can (15 oz) black beans, rinsed and drained
1-1/2 cups chicken (or vegetable) broth
3/4 cup chunky salsa
1/2 cup canned whole kernel corn, drained
2 tsp lime juice
1 cup (4 oz) shredded cheddar cheese
2 tbsp green onions
Dash hot pepper sauce
Topping options: sour cream, tortilla chips
In a large saucepan, combine the black beans, salsa, broth, corn and hot pepper sauce. Heat on medium high until simmering and heated through. Drizzle each serving with a little lime juice. Sprinkle with cheddar cheese and green onions (plus addt'l toppings as desired).
Still too cold for anything but soup! Enjoy this easy chowder recipe from me.
6 yukon gold potatoes, peeled and diced
Water (to boil the potatoes)
1 can (16 oz) whole kernel corn, drained
4 cups milk
1 large onion, diced
4 bacon strips, cooked and crumbled
1 tsp salt
1/4 tsp each pepper and dried thyme
Place the potatoes in a Dutch oven can cover with water. Bring to a boil. rewduce the heat; cover and cook for about 15 mintues or until potatoes are tender. Drain. Add the remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft.
In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink. Stir in the potatoes, broth, steak sauce, chili powder, cumin and cayenne. Bring to a boil. Reduce the heat; cover and simmer for 30-35 minutes or until the potatoes are tender. Garnish with parsley.