Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 4
- 1 pound chicken giblets (hearts and gizzards)
- 1/2 teaspoon olive oil
- 1 cup all-purpose flour
- salt and pepper to taste
- 1 onion, chopped
- 1/2 cup water
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- rub oil on inside of pressure cooker. season flour with salt and pepper to taste, then dredge giblets in flour to coat.
- place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. add water.
- following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.
Ingredients
- Servings: 8
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 5 stalks celery, chopped
- 2 cups chicken broth
- 1 cup brown rice
- 4 (15 ounce) cans black-eyed peas with liquid
- 1 (10 ounce) can diced tomatoes and green chiles
- 1 (14.5 ounce) can diced tomatoes
- 2 cloves garlic, finely chopped
Recipe
Preparation Time: 15 mins
Cook Time: 55 mins
Ready Time: 1 hr 10 mins
- heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.
Ingredients
- Servings: 6
- 4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
- salt and pepper to taste
- 1 cup cooked rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (16 ounce) can sliced mushrooms, drained
- 1 cup chopped celery
- 1/3 cup chopped onion
- 1/3 cup sliced almonds
- 3/4 cup mayonnaise
- 6 slices bread
- 1 tablespoon butter, softened
Recipe
Preparation Time: 25 mins
Cook Time: 30 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. mix well and spread mixture into an ungreased 9x13 inch baking dish.
- spread a generous layer of butter or margarine one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
- place baking dish on center oven rack and bake at 350 degrees f (175 degrees c) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
Ingredients
- Servings: 8
- 1 cup uncooked couscous
- 1 1/4 cups chicken broth
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon red vinegar
- 1/2 teaspoon ground cumin
- 8 green onions, chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 cup frozen corn kernels, thawed
- 2 (15 ounce) cans black beans, drained
- salt and pepper to taste
Recipe
Preparation Time: 30 mins
Ready Time: 35 mins
- bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. cover the pot and remove from heat. let stand for 5 minutes.
- in a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. add green onions, red pepper, cilantro, corn and beans and toss to coat.
- fluff the couscous well, breaking up any chunks. add to the bowl with the vegetables and mix well. season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Ingredients
- Servings: 6
- 2 tablespoons vegetable oil
- 6 skinless, boneless chicken breast halves
- 1/2 cup teriyaki basting sauce
- 1/2 cup ranch-style salad dressing
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1/2 (3 ounce) can bacon bits
- 1 tablespoon chopped fresh parsley, for garnish
Recipe
Preparation Time: 30 mins
Cook Time: 35 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large skillet, heat oil over medium-high heat. add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
- place browned chicken breasts in a 9x13 inch baking dish. brush with teriyaki sauce, then spoon on salad dressing. sprinkle with cheese, green onions and bacon bits.
- bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. garnish with parsley and serve.
