Monday, May 17, 2010

Mexican Rice II - All Recipes

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

1.Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2.Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Serves: 4

Wednesday, May 12, 2010

Low Fat Refried Beans - Bethany

16 oz can all natural (low fat or fat free) refried beans (Beantos or Amy’s makes good brands)
2 Tablespoon store bought jarred salsa
1 clove garlic, minced
1 teaspoon black pepper

Combine the above over medium heat in a saucepan and serve.

Tuesday, May 11, 2010

Chicken Noodle Soup

8 c. water
4 chicken breast halves
celery leaves
1 onion
1 bay leaf
3 Tbsp. chicken base or 6 bouillon cubes
1 c. celery, sliced
1 c. carrots, chopped
1 can cream of chicken soup
2 c. frozen noodles (other noodles work, but the ones in the freezer section taste like homemade!)
2 Tbsp. chopped parsley (opt)
1 c. frozen peas
salt & pepper taste

Place chicken and water in large kettle, bring to a boil. Add celery leaves, onion and bay leaf. Simmer until chicken is tender. Remove chicken and cube. Bring broth to a rolling boil; add bouillon, noodles, celery, and carrots. Cook, uncovered, for about 20 minutes or until noodles and vegetables are tender. Add cream of chicken soup which has been diluted with 1 can of broth. Add chicken, parsley, peas, salt and pepper. Simmer for a few minutes or until well blended, but DO NOT BOIL. Let it cool for at least 15 minutes before serving. It's thicker and yummier the next day (and my kids love it served over mashed potatoes the 2nd day)!
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