Notes --
Total - 11 *
Chicken or Turkey Rice Soup
1 chicken or turkey carcass
1 c. or more chicken or turkey meat from carcass, chopped
3 T. vegetable flakes
1/4 c. instant dried onion
6 peppercorns
5 whole cloves
dash of numeg
1 bay leaf
water
1 T. chicken season stock base
1 c. long grain rice
Put carcass in large sauce pan. Add vegetable flakes, onions, peppercorns,
cloves, nutmeg, bay leaf & enough water to cover. Bring to a boil. Reduce heat
& simmer, covered, about 2 hours. Cool slightly & strain, discarding bones. To
this broth, add seasoned stock base, meat & rice. Simmer 20 to 25 minutes.
Serve hot. Serves 6 to 8.
1 chicken or turkey carcass
1 c. or more chicken or turkey meat from carcass, chopped
3 T. vegetable flakes
1/4 c. instant dried onion
6 peppercorns
5 whole cloves
dash of numeg
1 bay leaf
water
1 T. chicken season stock base
1 c. long grain rice
Put carcass in large sauce pan. Add vegetable flakes, onions, peppercorns,
cloves, nutmeg, bay leaf & enough water to cover. Bring to a boil. Reduce heat
& simmer, covered, about 2 hours. Cool slightly & strain, discarding bones. To
this broth, add seasoned stock base, meat & rice. Simmer 20 to 25 minutes.
Serve hot. Serves 6 to 8.
Chicken, Vegetables & Vermicelli
Note: This meal is designed to be prepared ahead & frozen.
Chicken & vegetables:
1 T. butter
8 oz. boneless, skinless chicken, cut into chunks
1 1/3 c. broccoli flowerets
1/2 c. sliced mushrooms
1/3 c. white onion, coarsely chopped
4 zucchini slices, 1/4 inch thick, cross-wise, halved
4 carrots slices, 1/8 inch thick, cross-wise, each cut into 4 strips
2 red tomatoes, skinned & chopped, reserve any liquid & pulp
3 T. fresh or frozen peas
In a large skillet over medium heat, add butter. When butter has melted and
is hot, add chicken chunks. Stir almost constantly. Cook until lightly browned,
about 2 minutes. Add broccoli, mushrooms, cauliflower, onion, zucchini and
carrots. Stir fry one minute. Add tomato with liquid & peas.
To make sauce:
2 T. cornstarch
1 t. dried basil leaves
1 t. white sugar
1/2 t. salt
1/2 t. garlic, minced
1/2 t. white onion, minced
1/4 t. ground black pepper
1/ t. ground turmeric
1 3/4 c. cool chicken broth
1/4 c. dry white wine
In a small bowl, stir the cornstarch, basil, sugar, salt, garlic, onion,
pepper and turmeric together. Gradually stir chicken broth & wine until
smooth. Add to skillet. Stir constantly over medium heat. Bring to a boil
and boil until clear and thickened, about 1 minute. Place about 1 1/4 c. of
chicken mixture in each of 4 boilable cooking pouches. Seal as directed.
Freeze. Makes 4 servings.
To make vermicelli:
4 oz. vermicelli
2 t. Parmesan cheese, grated
2 t. corn oil
Cook & drain vermicelli as label directs, omitting salt. Toss with cheese
and oil. Place about 1/2 c. warm vermicelli mixture in each 4 boilable
cooking pouches. Seal as directed. Freeze. Makes 4 servings.
To heat: For each serving, place 1 chicken & 1 vermicelli boilable
cooking pouch in an uncovered sauce pan of boiling water. Boil gently,
uncovered for 15 to 18 minutes. Remove from water. Shake bags to mix.
Cut open & serve.
Note: This meal is designed to be prepared ahead & frozen.
Chicken & vegetables:
1 T. butter
8 oz. boneless, skinless chicken, cut into chunks
1 1/3 c. broccoli flowerets
1/2 c. sliced mushrooms
1/3 c. white onion, coarsely chopped
4 zucchini slices, 1/4 inch thick, cross-wise, halved
4 carrots slices, 1/8 inch thick, cross-wise, each cut into 4 strips
2 red tomatoes, skinned & chopped, reserve any liquid & pulp
3 T. fresh or frozen peas
In a large skillet over medium heat, add butter. When butter has melted and
is hot, add chicken chunks. Stir almost constantly. Cook until lightly browned,
about 2 minutes. Add broccoli, mushrooms, cauliflower, onion, zucchini and
carrots. Stir fry one minute. Add tomato with liquid & peas.
To make sauce:
2 T. cornstarch
1 t. dried basil leaves
1 t. white sugar
1/2 t. salt
1/2 t. garlic, minced
1/2 t. white onion, minced
1/4 t. ground black pepper
1/ t. ground turmeric
1 3/4 c. cool chicken broth
1/4 c. dry white wine
In a small bowl, stir the cornstarch, basil, sugar, salt, garlic, onion,
pepper and turmeric together. Gradually stir chicken broth & wine until
smooth. Add to skillet. Stir constantly over medium heat. Bring to a boil
and boil until clear and thickened, about 1 minute. Place about 1 1/4 c. of
chicken mixture in each of 4 boilable cooking pouches. Seal as directed.
Freeze. Makes 4 servings.
To make vermicelli:
4 oz. vermicelli
2 t. Parmesan cheese, grated
2 t. corn oil
Cook & drain vermicelli as label directs, omitting salt. Toss with cheese
and oil. Place about 1/2 c. warm vermicelli mixture in each 4 boilable
cooking pouches. Seal as directed. Freeze. Makes 4 servings.
To heat: For each serving, place 1 chicken & 1 vermicelli boilable
cooking pouch in an uncovered sauce pan of boiling water. Boil gently,
uncovered for 15 to 18 minutes. Remove from water. Shake bags to mix.
Cut open & serve.
Chicken and Rice Almondine
1 c. long grain rice, not cooked
4 c. low sodium chicken broth
2 1/2 to 3 c. chicken, cooked, diced
1 c. low fat milk
1/4 c. white onion, minced
1/4 c. green pepper, minced
1/4 c. pimento, minced
1/3 c. toasted almonds
1 t. salt
black pepper to taste
additional almonds for garnish
Preheat oven to 350 degrees. Butter or spray large casserole dish with
no stick cooking spray. Cook rice in chicken broth until tender and broth is
absorbed. In large bowl, mix rice, chicken and next 7 ingredients. Spoon
into casserole dish. Sprinkle additional almonds on top. Bake 40 minutes.
Serves 6.
1 c. long grain rice, not cooked
4 c. low sodium chicken broth
2 1/2 to 3 c. chicken, cooked, diced
1 c. low fat milk
1/4 c. white onion, minced
1/4 c. green pepper, minced
1/4 c. pimento, minced
1/3 c. toasted almonds
1 t. salt
black pepper to taste
additional almonds for garnish
Preheat oven to 350 degrees. Butter or spray large casserole dish with
no stick cooking spray. Cook rice in chicken broth until tender and broth is
absorbed. In large bowl, mix rice, chicken and next 7 ingredients. Spoon
into casserole dish. Sprinkle additional almonds on top. Bake 40 minutes.
Serves 6.
Chicken and Rice
1 c. white rice
2 c. water
1 can Campbell's Cream of Mushroom soup
1 can Campbell's Cream of Celery soup
2 pounds chicken, skinless, cut into serving pieces
1 envelope Lipton's Onion Soup Mix
Preheat oven to 350 degrees. Spray 3 quart baking dish with no-stick
cooking spray. Mix first 4 ingredients in large bowl and add to baking
dish. Place chicken on top. Sprinkle Lipton's Onion soup mix on top. Cover
and bake 2 hours. Serves 4 to 6.
1 c. white rice
2 c. water
1 can Campbell's Cream of Mushroom soup
1 can Campbell's Cream of Celery soup
2 pounds chicken, skinless, cut into serving pieces
1 envelope Lipton's Onion Soup Mix
Preheat oven to 350 degrees. Spray 3 quart baking dish with no-stick
cooking spray. Mix first 4 ingredients in large bowl and add to baking
dish. Place chicken on top. Sprinkle Lipton's Onion soup mix on top. Cover
and bake 2 hours. Serves 4 to 6.
Chicken Amandine
2 whole chicken breasts, cut into 1 inch pieces
a little cooking oil
1 garlic clove, minced
1/2 c. almonds, slivered
1 t. fresh ginger, minced
1 T. fresh parsley, chopped
2 c. brown or wild rice, cooked
low sodium soy sauce
In large skillet, over medium high heat, add oil and heat for a minute.
Add chicken and saute until chicken is cooked. Add garlic and almonds and
cook until garlic is tender. Stir in ginger and keep stirring for several
minutes. Place hot, cooked rice on serving plates. Sprinkle soy sauce on
top of rice. Pour chicken over rice. Sprinkle parsley on top. Serves 2.
2 whole chicken breasts, cut into 1 inch pieces
a little cooking oil
1 garlic clove, minced
1/2 c. almonds, slivered
1 t. fresh ginger, minced
1 T. fresh parsley, chopped
2 c. brown or wild rice, cooked
low sodium soy sauce
In large skillet, over medium high heat, add oil and heat for a minute.
Add chicken and saute until chicken is cooked. Add garlic and almonds and
cook until garlic is tender. Stir in ginger and keep stirring for several
minutes. Place hot, cooked rice on serving plates. Sprinkle soy sauce on
top of rice. Pour chicken over rice. Sprinkle parsley on top. Serves 2.
Fried Chicken with Rice
3 1/2 to 4 pounds chicken, cut into serving pieces
1/3 c. all-purpose unbleached flour
6 T. unsalted butter
1 T. paprika
1 t. honey
1 envelope Lipton Onion Soup Mix
1 1/2 c. low sodium chicken or vegetable broth
1 c. heavy cream
4 c. cooked brown or wild rice
Coat chicken with flour. In large skillet, melt butter. Stir in paprika and
honey. Add chicken. Brown for about 10 minutes. Heat broth in microwave
and stir in soup mix. Pour into pan, cover and cook 20 minutes, turning at
least once or twice. Pour cream into pan and stir. Cover and cook 15
minutes or until chicken is tender. Spoon hot rice onto serving platter.
Arrange chicken on rice. Pour sauce over all. Serves 4 to 6.
3 1/2 to 4 pounds chicken, cut into serving pieces
1/3 c. all-purpose unbleached flour
6 T. unsalted butter
1 T. paprika
1 t. honey
1 envelope Lipton Onion Soup Mix
1 1/2 c. low sodium chicken or vegetable broth
1 c. heavy cream
4 c. cooked brown or wild rice
Coat chicken with flour. In large skillet, melt butter. Stir in paprika and
honey. Add chicken. Brown for about 10 minutes. Heat broth in microwave
and stir in soup mix. Pour into pan, cover and cook 20 minutes, turning at
least once or twice. Pour cream into pan and stir. Cover and cook 15
minutes or until chicken is tender. Spoon hot rice onto serving platter.
Arrange chicken on rice. Pour sauce over all. Serves 4 to 6.
Chicken Dinner in a Dish
1 pound ground chicken
1 large white onion, chopped
4 medium white potatoes, peeled, cut in cubes
4 medium carrots, peeled, cut in cubes
1 c. wild brown rice, cooked
1 c. Cream of Mushroom Soup, diluted with 1/2 c. water
Preheat oven to 325 degrees. Spray casserole dish with no-stick
cooking spray. In large skillet, heat a little oil over medium high heat. Add
ground chicken and saute until brown. Remove from skillet and place on
paper towels to drain. Add potatoes and carrots and cook until almost
tender. Place on paper towels to drain. Add rice and diluted soup to skillet,
stir well to combine. Add browned beef and vegetables and combine. Pour
into casserole dish and bake for 45 minutes. Serves 4 to 6.
1 pound ground chicken
1 large white onion, chopped
4 medium white potatoes, peeled, cut in cubes
4 medium carrots, peeled, cut in cubes
1 c. wild brown rice, cooked
1 c. Cream of Mushroom Soup, diluted with 1/2 c. water
Preheat oven to 325 degrees. Spray casserole dish with no-stick
cooking spray. In large skillet, heat a little oil over medium high heat. Add
ground chicken and saute until brown. Remove from skillet and place on
paper towels to drain. Add potatoes and carrots and cook until almost
tender. Place on paper towels to drain. Add rice and diluted soup to skillet,
stir well to combine. Add browned beef and vegetables and combine. Pour
into casserole dish and bake for 45 minutes. Serves 4 to 6.
Chicken and Rice Casserole
1 c. white rice, cooked
1 c. low sodium chicken or vegetable broth
2 c. chicken, cooked, cut into cubes
2 eggs, whites only
1 c. tomato sauce
Preheat oven to 350 degrees. In medium bowl, combine rice, broth,
chicken, eggs and tomato sauce. Bake for 30 minutes in 1 quart casserole
dish that has been sprayed with no-stick cooking spray. Serves 2 to 4.
1 c. white rice, cooked
1 c. low sodium chicken or vegetable broth
2 c. chicken, cooked, cut into cubes
2 eggs, whites only
1 c. tomato sauce
Preheat oven to 350 degrees. In medium bowl, combine rice, broth,
chicken, eggs and tomato sauce. Bake for 30 minutes in 1 quart casserole
dish that has been sprayed with no-stick cooking spray. Serves 2 to 4.
Chicken Algerian
2 1/2 to 3 pounds choice chicken pieces, skinless, boneless
1 t. paprika
1/2 t. garlic clove, minced
1 c. white rice, uncooked
1 c. white onions, chopped
1 large eggplant, peeled, chopped
1 1/2 c. low sodium chicken or vegetable broth
1 c. tomatoes, drained, chopped
1 t. oregano
1/2 t. marjoram
Preheat oven to 425 degrees. Spray 2 1/2 quart casserole with no-stick
cooking spray. In medium bowl, combine paprika and garlic. Place chicken
in casserole. Sprinkle paprika-garlic mixture over chicken. Bake for 20
minutes. While chicken is baking: In a medium bowl, combine rice, onions,
eggplant. In medium sauce pan, over medium-high heat, combine broth,
tomatoes, oregano and majoram. Heat to boiling. Pour over rice mixture
and stir well. Remove chicken from oven and place chicken on separate
platter. Pour rice mixture into casserole. Arrange chicken on top. Cover
and continue baking 30 minutes longer or until chicken and rice are tender
and liquid is absorbed. Serves 6.
2 1/2 to 3 pounds choice chicken pieces, skinless, boneless
1 t. paprika
1/2 t. garlic clove, minced
1 c. white rice, uncooked
1 c. white onions, chopped
1 large eggplant, peeled, chopped
1 1/2 c. low sodium chicken or vegetable broth
1 c. tomatoes, drained, chopped
1 t. oregano
1/2 t. marjoram
Preheat oven to 425 degrees. Spray 2 1/2 quart casserole with no-stick
cooking spray. In medium bowl, combine paprika and garlic. Place chicken
in casserole. Sprinkle paprika-garlic mixture over chicken. Bake for 20
minutes. While chicken is baking: In a medium bowl, combine rice, onions,
eggplant. In medium sauce pan, over medium-high heat, combine broth,
tomatoes, oregano and majoram. Heat to boiling. Pour over rice mixture
and stir well. Remove chicken from oven and place chicken on separate
platter. Pour rice mixture into casserole. Arrange chicken on top. Cover
and continue baking 30 minutes longer or until chicken and rice are tender
and liquid is absorbed. Serves 6.
Chicken Valenciana (Spanish)
2 1/2 to 3 pound broiler-fryer chicken, cut into serving pieces
2 T. extra virgin olive oil
2 medium white onions, sliced medium thick
2 garlic cloves, sliced thin
1 28 oz. can tomatoes with juice
1/2 c. or 2 oz. Parmesan cheese
1/3 c. cold water
1/4 c. all-purpose unbleached flour
1/3 c. black olives, halved
3 c. white rice, cooked
In large skillet, heat oil. Add chicken and brown on all sides. Place
chicken on paper towels to drain. Add onion and garlic and cook until
tender. Add chicken, tomatoes and cheese. Cover and simmer 35 to 45
minutes or until chicken is tender. While chicken is cooking: Gradually add
flour to water, stirring until well blended. Add flour mixture to another
skillet. Cook over medium-high heat. Stir constantly until mixture boils and
thickens. Simmer 3 minutes. Spoon hot cooked rice onto serving platter.
Place chicken and vegetables on top of rice. Spoon sauce from pan over
chicken and rice. Sprinkle black olives over all. Serves 4 to 6.
2 1/2 to 3 pound broiler-fryer chicken, cut into serving pieces
2 T. extra virgin olive oil
2 medium white onions, sliced medium thick
2 garlic cloves, sliced thin
1 28 oz. can tomatoes with juice
1/2 c. or 2 oz. Parmesan cheese
1/3 c. cold water
1/4 c. all-purpose unbleached flour
1/3 c. black olives, halved
3 c. white rice, cooked
In large skillet, heat oil. Add chicken and brown on all sides. Place
chicken on paper towels to drain. Add onion and garlic and cook until
tender. Add chicken, tomatoes and cheese. Cover and simmer 35 to 45
minutes or until chicken is tender. While chicken is cooking: Gradually add
flour to water, stirring until well blended. Add flour mixture to another
skillet. Cook over medium-high heat. Stir constantly until mixture boils and
thickens. Simmer 3 minutes. Spoon hot cooked rice onto serving platter.
Place chicken and vegetables on top of rice. Spoon sauce from pan over
chicken and rice. Sprinkle black olives over all. Serves 4 to 6.
Chicken Stroganoff with White Rice
1 T. unsalted butter
1 to 1 1/2 pounds chicken, skinless, boneless, cut in thin strips
1 t. paprika
1 garlic clove, minced
1 10 3/4 oz. can Cream of Mushroom Soup
1 c. low sodium chicken or vegetable broth
1 c. white onion, chopped
1/2 c. low sodium chicken or vegetable broth
2 T. all-purpose unbleached flour
1/2 c. reduced fat sour cream
3 c. white rice, cooked
In a medium pan, cook meat in butter until almost done. Reduce heat.
Stir in seasonings, soup and 1 c. broth. Cover and simmer 30 minutes. Add
onions. Simmer 10 minutes. In a small bowl, blend remaining broth and
flour. Stir into meat mixture. Cook about 5 minutes, stirring frequently. Add
sour cream. Heat through but do not boil. Spoon rice onto plates. Spoon
sauce on rice. Serves 6.
1 T. unsalted butter
1 to 1 1/2 pounds chicken, skinless, boneless, cut in thin strips
1 t. paprika
1 garlic clove, minced
1 10 3/4 oz. can Cream of Mushroom Soup
1 c. low sodium chicken or vegetable broth
1 c. white onion, chopped
1/2 c. low sodium chicken or vegetable broth
2 T. all-purpose unbleached flour
1/2 c. reduced fat sour cream
3 c. white rice, cooked
In a medium pan, cook meat in butter until almost done. Reduce heat.
Stir in seasonings, soup and 1 c. broth. Cover and simmer 30 minutes. Add
onions. Simmer 10 minutes. In a small bowl, blend remaining broth and
flour. Stir into meat mixture. Cook about 5 minutes, stirring frequently. Add
sour cream. Heat through but do not boil. Spoon rice onto plates. Spoon
sauce on rice. Serves 6.