Chicken and Wild Rice Soup

Ingredients:

1/2 c. butter

1 finely chopped onion

1/2 - 1 c. corn

1/2 cup chopped celery

1/2 c. carrots, sliced

3/4 c. flour

6 1/2 c. chicken broth

2 c. cooked wild rice

1 pound boneless, skinless, chicken breasts, cubed

1/2 tsp. salt

1/2 tsp. curry powder

1/2 tsp. mustard powder

1/2 tsp. dried parsley

1/2 tsp. black pepper

1 c. slivered almonds

2 cups half-and-half (nonfat)

Directions:

Melt butter in a lards saucepan over medium heat. Stir in the onion, corn, chicken, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer. Add rice, seasonings, and almonds. Allow to heat through and then pour in the half and half. Let simmer 1- 1 1/2 hours. Be careful no to let soup come to a boil or it won't thicken properly. Stir occasionally.

Balsamic Rosemary Pork Loin with Roasted Potatoes

(theotherwhitemeat.com)
15 minutes prep, 75 minutes cook

Ingredients

2 1/2 pound boneless top loin pork roast
1 1/2 cups fresh rosemary
12 cloves garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
2 teaspoons black pepper
2 1/2 pounds small red potatoes, cut into 1/2-inch wedges

Directions

Preheat oven to 450 degrees F.
In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste.
Reduce oven to 350 degrees F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 50 to 60 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 155 degrees F and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.)
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.

Yield: 8 to 10 servings

Chicken Fajita Salad

1 ½ lbs trimmed, boneless skinless chicken breasts
1 can black beans, rinsed (or S&W Caribbean, undrained)
1 can large olives, sliced
½ bunch fresh cilantro, finely chopped
½ lb shredded pepper jack cheese
1 large red pepper, sliced into strips
1 large green pepper, sliced into strips
1 medium white onion, chopped
3 roma tomatoes, diced
¼ cup olive oil
Juice from ½ lemon
¼ cup Cholula sauce

Salt and pepper to taste. Season chicken and grill until done. Slice into thin strips and place in large bowl. Add remaining ingredients and toss.

Coconut Chicken

4 boneless, skinless chicken breasts
1 can coconut milk
1/2 bag of coconut
2 cups panko bread crumbs
salt and paprika to taste


Marinate chicken in coconut milk. Mix equal proportions of panko bread crumbs and coconut. Add a little salt and paprika. Pour marinade off chicken and coat in coconut mixture. Bake 350 degrees for 30 minutes or until juices run clear.

Serve with Jasmine rice and sweet and sour sauce.

Hawaiian Chicken

Ingredients:
1 cup Mr. Yoshida's Original Gourmet Sauce

1-1/2 pounds chicken breasts or thighs, boneless, skinless

1 tbsp cornstarch
1 cup pineapple juice

1 tbsp olive oil

1 tbsp red pepper, crushed

Directions:
In a medium bowl, mix cornstarch with pineapple juice, stirring to dissolve. Add in Mr. Yoshida’s Original Gourmet Sauce, olive oil and crushed red pepper, stirring well.
Place chicken in a resealable bag and pour marinade over chicken. Marinate in refrigerator for 30 minutes.
Heat grill to medium low. Remove chicken from marinade and grill for 5–6 minutes on each side, or until juices run clear.
Meanwhile, in a small saucepan, bring marinade to a boil and simmer gently until thickened.
Serve chicken with heated sauce.

Serves 5

Cafe Rio Pork

Ingredients:
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce

Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.

Cafe Rio Pork

Ingredients:
5-6lb. Pork Roast
1TBSP. Cumin
1 C. brown sugar
20oz bottle coke
12oz Red Taco Sauce

Directions:
Place roast in crock pot and cover half way up with water. Cook roast in crock pot on low for 6-8 hours. Strain liquid from roast and add other ingredients place in fridge over night. Next day cook on low for 4 hours. Take out roast and shred. Put back in sauce and let cook for an additional hour.

Cafe Rio Chicken

Ingredients:
1 small bottle Kraft Zesty Italian
1 TBSP Chili powder
1 TBSP cumin
3 cloves minced garlic
5lbs boneless skinless chicken breast

Directions:
Roast all ingredients in crock pot on low for 4 hours. Shred chicken, roast an additional 1 hour.

Creamy Chicken Italiano

Ingredients:
4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz. cream cheese, softened
10 3/4 oz can cream of chicken soup

Directions:
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cook on low 3 hours. Combine cream cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour, or until chicken juices run clear. Serve over noodles or rice.

Crock-pot Salsa Chicken

Ingredients:
2 boneless skinless chicken breasts
1 cups salsa
1/4 cup brown sugar
1 tbsp. flour

Directions:
Mix everything together in crock-pot and cook on high 3 1/2 hours on high or low setting all day.
Spicy but sweet. Serve in tortillas.

Chicken and Peppers Pasta

Ingredients:
8 oz. pasta, uncooked
4 cups broccoli florets
2-3 cups red, yellow and orange bell peppers, sliced
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
1 1/2 lbs. boneless skinless chicken breasts cubed
2 cloves garlic, minced
2 Tbsp. Basil
1 can spaghetti sauce
15 oz. can diced tomatoes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Directions:
Marinade cubed chicken in dressing, garlic and basil for 30 minutes. Cook and peppers over medium heat until chicken is cooked through (170ºF).

Cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.

Drain pasta mixture in colander; return to pan and set aside.

Heat spaghetti sauce, tomatoes and cream cheese cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended. Pour sauce over pasta, broccoli, chicken and peppers until coated , mix well.

Sprinkle evenly with Parmesan cheese.

French's Crunchy Onion Chicken

Ingredients:
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten

Directions:
1.Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2.Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
3.Bake at 400°F for 20 min. or until no longer pink in center.

Tips:
1.Look for FRENCH'S® French Fried Onions in the canned vegetable aisle!
2.Tip: For extra spicy flavor, add 1 tbsp. Frank's RedHot Sauce to beaten egg. Splash on more Frank's RedHot Sauce after baking chicken.
3.Nutritional Analysis Per Serving: 360 Calories, 19 g Fat, 8 g Saturated Fat, 0 g Trans Fat, 131 mg Cholesterol, 32 g Protein, 13 g Carbohydrates, 1 g Dietary Fiber, 225 mg Sodium.