1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve 1/4 cup pineapple juice
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon dried garlic powder
1/8 teaspoon dried ginger
1 medium diced banana
1/4 cup slivered almonds
1 cup uncooked brown rice
Cook 1 cup Jasmine rice 2 cups low sodium chicken broth 14-16 mins in Rice Cooker.
In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.
In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
Fold in banana and almonds. Heat through.
Prepare brown rice according to package directions.
Serve over cooked brown or jasmine rice
Makes 6 servings
5 cups broccoli florets
3 T. Lemon Juice
1/4 cup Butter
1/2 of a medium sized onion (finely chopped)
2 cloves garlic (minced)
2 stalk celery (chopped )
1 cup mushrooms (coarsely chopped)
2 cans evaporated milk (fat free works great)
2 T. Flour
salt and pepper (to taste)
3 1/2 cups shredded cheese (such as cheddar/jack blend)
1 rotisserie chicken
2 1/2 cups cooked rice
Steam broccoli until slightly tender (don’t overcook!) Can use a microwavable steamer bowl for about 4 min. Drain broccoli and mix with lemon juice.
In a large skillet saute onion, garlic, celery and mushrooms in butter until softened.
Whisk flour and milk together in a small bowl. Pour milk mixture slowly over onion mixture. Cook until thickened (about 4 minutes) stirring constantly. Add salt, pepper, and cheese and continue to cook over medium heat.
Remove chicken from the bones and shred or chop. Combine broccoli, cheese sauce, chicken and rice in a 9×13 in. casserole dish. If too thick, add milk 1 T. at a time until you reach desired consistency. Top with additional cheese (optional).
Bake at 350F degrees for approx. 25 minutes or until heated through.
1 lb boneless skinless chicken breasts
2 cups Minute rice (I used brown rice)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of water (use one of the soup cans)
1 tbsp. butter
1 envelope Lipton onion soup mix
Using the 1 tbsp. butter, butter a 9 x 13 baking pan.
In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.
Pour mixture into buttered pan.
Place chicken breasts on top of mixture.
Sprinkle Lipton onion soup evenly on top of chicken breasts.
Cover pan with foil and place in a preheated oven, 350.
Cook for about 1- 1 1/2 hours, or until the chicken is cooked through.
(makes 6 servings)
1 medium onion, very finely chopped
8 Tbs. unsalted butter
1 lb. (2 cups) medium- or short-grain Italian rice (arborio or vialone nano are ideal)
1/2 cup dry white wine
6 cups hot homemade or low-salt canned chicken broth
1/2 tsp. saffron threads
1 cup finely grated Parmigiano-Reggiano
Salt and freshly ground black pepper to taste
Cook chopped onion in two tablespoons of butter over medium heat in a large saucepan. Let onions heat for about five minutes, until they give off a strong fragrance and are almost see-through. Then add rice and cook for three more minutes, keeping heat on medium.
Next, add wine, saffron, and two cups of the chicken broth. Turn up heat to high until mixtures begins to simmer; then lower as needed to maintain a steady simmer.
Continue cooking until almost all liquid is absorbed. Stir every two minutes or so. Add remaining broth, one cup at a time, waiting until one cup is mostly absorbed to add another. Keep adding broth (more than six cups total if needed) until rice is al dente but not raw. Stir in parmesan cheese.
Once mixture has reached the consistency you prefer (anything from tight to soupy, depending on your tastes!), take it off the heat. Then stir in six tablespoons of butter and season with salt & pepper