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Tag: chicken (Page 4 of 9)

Cannellini Bean Soup

January 20, 2007 / / 3 Comments

Recipe Source: drgourmet.com

Prep/Cooking Time: 30 minutes with canned beans / 90 minutes dried beans

Ingredients:

2 1/3 cups cannellini beans (or 2 – 15 ounce cans no salt added cannellini beans)
3 quarts water
1 tsp. olive oil
2 cloves garlic (minced)
1 large white onion (diced)
2 cups low-sodium chicken stock
1/4 tsp. salt
2 ribs (with leaves) celery (minced)
2 Tbsp. fresh oregano
to taste fresh ground black pepper

Directions:

Dried Beans: Place the beans in a large pot and cover with water. Let the beans soak overnight. Drain the beans the next day and cover with water, then place over medium-high heat. Bring to a boil and reduce the heat to a simmer. Let the beans cook for about an hour until soft. Drain the beans and set aside. Rinse the pot well.

(Alternatively use 2 – 15 ounce cans no salt added cannellini beans.)

Place the olive oil in the same pot over medium heat. Add the garlic and white onion. Cook slowly over medium until the onions are translucent. Add the beans back to the pot and stir well.

Add the chicken stock and salt. Cook for about 10 minutes stirring occasionally. Add the celery, fresh oregano and black pepper. Cook for about 20 minutes.

Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.

Serves 4.

Corn and Salsa Chicken Packets

January 20, 2007 / / 0 Comments

Recipe Source: Sica / recipezaar.com

Prep/Cooking Time: 35 min

Ingredients:

4 boneless skinless chicken breasts
4 sheets heavy duty aluminum foil(12-inch x18-inch ea)
2 cups frozen whole kernel corn(can use canned corn)
1/2 cup fresh tomatoes, chopped
1/2 cup thick & chunky salsa
1 cup cheddar cheese, shredded

Directions:

Preheat oven to 450. Center chicken breast on each foil sheet.

Top with vegetables. Spoon salsa evenly over chicken and vegetables.

Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.

Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).

Place contents of packet into individual serving plates. Sprinkle with cheese.

Clean the Freezer Soup

January 15, 2007 / / 0 Comments

Recipe Source: Alicia Ross / desperationdinners.com

From Alicia:

When I came home from the publicity tour, I didn’t have a clue what was in my pantry, refrigerator or freezer. So I took stock. What I found was a bunch of half-used and nearly-used bags of everything in the freezer and not much of anything anywhere else. Time for Clean the Freezer Soup.

Cook’s Notes:

How fast you can make this soup depends on how fast you can clean your freezer, but assembly should take no more than 10 minutes of actual effort. Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.

Ingredients:

8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional

Directions:

Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.)

Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days.

Makes 8 servings (1 1/2 cups each).

Bruschetta Chicken Bake

January 14, 2007 / / 1 Comment

Recipe Source: kraftfoods.com

Prep/Cooking Time: 40 min

Ingredients:

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (uncooked)
1 tsp. dried basil leaves
1 cup shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions:

Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.

Bake 30 min. or until chicken is cooked through.

Serves 6.

Easy Chicken Parmesan

January 14, 2007 / / 0 Comments

Recipe Source: kraftfoods.com

Prep/Cooking Time: 40 min

Ingredients:

1 jar (26 oz.) spaghetti sauce
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups shredded Mozzarella Cheese

Directions:

Preheat oven to 375°F. Pour sauce into 13×9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil.

Bake 30 min. Uncover.

Top with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 min. or until chicken is cooked through and cheese is melted.

Smoked Chicken and Black Bean Soup

January 14, 2007 / / 0 Comments

Recipe Source: Yahoo

Prep/Cooking Time: 1 hour and 20 minutes

Ingredients:

2 cups dried black turtle beans, soaked
1 strip bacon, diced
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 tablespoon minced jalapeño chili pepper
freshly ground black pepper
1 clove garlic, minced
1 bay leaf
2 tablespoons finely chopped cilantro stems
6 cups low-sodium canned chicken or vegetable broth
salt to taste
2 whole boneless smoked chicken breasts, grilled
1 tablespoon chopped cilantro leaves

Directions:

Drain the beans and set aside.

Cook the bacon in a 4-quart pot over low-medium heat for 2 to 3 minutes. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.

Add the bay leaf, cilantro stems, beans and broth and bring to a boil quickly over high heat.

Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.

Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.

Remove and discard the skin and fat from the chicken breasts. Cut the meat into 1/2″ cubes.

Divide the chicken among the soup bowls, mounding it in the center, and ladle the soup around it. Garnish with chopped cilantro.

NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.

BBQ Chicken Crock Style

January 13, 2007 / / 0 Comments

Recipe Source: Slow Cooker Recipes

Ingredients:

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Directions:

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

Chicken Pasta Primavera

January 8, 2007 / / 0 Comments

Recipe Source: SweetySJD / recipezaar.com

Prep/Cooking Time: 25 min / 25 min prep

Ingredients:

6 ounces spaghetti, uncooked
1 (11 ounce) can low-fat cream of chicken soup
3/4 cup water
1 tablespoon lemon juice
1 1/2 teaspoons dried basil
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16 ounce) package california-blend frozen vegetables
4 cups cooked chicken breasts, cubed
3 tablespoons parmesan cheese, grated

Directions:

Cook spaghetti.

While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.

Stir in chicken; heat through.

Drain spaghetti, add to chicken mixture and toss to coat.

Sprinkle with Parmesan to serve.

Campbell’s One Dish Chicken & Rice

January 1, 2007 / / 0 Comments

Recipe Source: adapted from IAmAChocoHolic’s submission to Campbell’s website

Ingredients:

1 can cream of (your favorite) soup — preferably Campbell’s 98% Fat Free
1 cup water
3/4 cup white rice, regular — uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt
4 chicken breast halves — skinned and boned

Directions:

In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done.

For creamier rice, increase water to 1 1/3 cups.

Serves 4.

Chicken Tortilla Soup

December 30, 2006 / / 2 Comments

Recipe Source: Star Pooley / allrecipes.com

Prep/Cooking Time: 40 Min

Ingredients:

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions:

In a medium stock pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chilies, beans, cilantro, and chicken. Simmer for 10 minutes.

Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

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