1 c. chicken broth 3/4 c. couscous 1/2 c. Italian salad dressing 2 c. shredded fresh spinach 12 cherry tomatoes, halved 1/2 of 8 oz. can sliced water chestnuts Spinach leaves
In a saucepan, bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Transfer to a bowl; add salad dressing. Cover and chill for 2 to 4 hours or until completely chilled. Before serving, toss couscous mixture with shredded spinach, tomatoes and water chestnuts. Serve on spinach leaves. Makes 8 servings.
I made this salad for Paula's baby shower a couple of weeks ago because I thought it would go nicely with the spare ribs that Deb was bringing. I was right.
Ingredients: 1 can (15 ounce) black beans, drained and rinsed 2 cups cooked long-grain rice, chilled 1 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 1 tomato, seeded and chopped 2 to 3 green onions, finely chopped 3 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper fresh chopped parsley or cilantro for garnish, if desired
Preparation: Combine beans with rice, green and red bell pepper, tomato, and green onion. In a small bowl, whisk together the oil, lime juice, mustard, sugar, cumin, and pepper. Add dressing to beans and rice and stir gently to blend ingredients. Garnish with parsley or cilantro and serve chilled. Serves 6.
Ladies Day Out (L.D.O.) is for anyone who needs a break and wants company while doing it!
Spend a day out and reconnect with old friends and feel free to invite some new friends too!
The cost is $5 per day per person (table space only) at St Mark’s Church Hall in St Thomas, Ontario.
The next date is Thursday October 29th from 9-3.
DON"T BE DISCOURAGED if this date doesn't work for you! The plan is to change the day of the week each time so everyone gets a chance to come!
Work on your craft, painting, sewing, scrapbooking, paper tole,crocheting, knitting, needlepoint, card making, sewing or any other project you choose to bring.
Because no food is provided (hence the very low cost),remember to bring your lunch. Close by (but a little far to walk) is a Tim Hortons, a variety store and a Shoppers Drug Mart.
Everyone is welcome.
If the event is successful, then we would like to continue it on a regular basis. ***We may consider bringing in class instructors (extra fee), or businessesto do small classes or demonstrations, if you choose to particiapte in them!
Please email or call us with any questions, or if you have a large group who need to be accomodated. (so you can sit together)519-631-4352 (Joyce) or firstname.lastname@example.org (Deb).
Place chicken between sheets of plastic wrap or wax paper. Pound with a meat mallet until 1/4-inch thick. Cut chicken into 1/2-inch wide strips.
In medium bowl, stir together cornstarch, 1/4 cup broth, sherry, soy sauce and cayenne.
In large skillet or saucepan, melt margarine over medium-high heat. Add onion and mushrooms; cook until onion is golden brown, stirring frequently; remove from heat. Remove onion mixture from skillet; set aside. Spray saucepan with cooking spray and place over medium-high heat; add chicken. Cooking, stirring gently and frequently, until chicken is no longer pink. Add onion/mushroom mixture to cooked chicken; pour in cornstarch mixture and stir constantly over medium-high heat until sauce is thickened slightly and bubbly. Remove from heat. Cool. Place in labeled freezer bag; freeze.
To Serve: Thaw chicken mixture. In large saucepan, stir together milk and 3/4 cup broth; heat to boiling. Stir in couscous, voer pan and remove from heat; let sit for 10 minutes until liquid is absorbed. Heat chicken mixture over medium heat in large skillet until heated through. Fluff couscous. Serve chicken beside couscous. Garnish with cilantro.
Per Serving: 317.7 calories; 3.4 g fat; 25.9 g protein; 44.4 g carbohydrates; 37 mg cholesterol.
Changes I made: I substituted apple cider for sherry and chili powder for cayenne, but only because I didn't have the sherry and cayenne. I cooked the couscous and froze the couscous and chicken in individual serving dishes.
This dish is lovely. The apple cider gives it a nice fruity finish.
1 tsp vegetable oil 2 cups onion, chopped 8 cups reduced-fat chicken broth 3 cloves garlic, minced 1/2 tsp thyme 1/4 tsp pepper 2 large carrots, sliced thinly 1/2 cup celery, chopped 5 oz. dried wide egg noodles 1 pound boneless chicken breasts, cut into 1 inch cupes (about 2 cups) 1 small zucchini, thinly sliced 1 medium-sized tomato, seeded and chopped 2 tbsp parsley, chopped
In large pan or Dutch oven, heat oil over medium heat. Add onion and cook until softened, stirring frequently. Stir in broth, garlic, thyme, pepper, carrots, celery and chicken. Reduce heat to low; cover and simmer until carrots are barely tender and chicken is no longer pink (less than 10 minutes). Remove from heat. Stir in zucchini, tomato and parsley. Cool. Pour into labeled freezer bag; freeze.
To Serve: Thaw. Place in large pan or Dutch oven; add noodles. Heat over medium heat until heated through and noodles are cooked through.
Per Serving: 230.3 calories; 2.9 g fat; 33.6 g protein; 29.1 g carbohydrates; 58 mg cholesterol.
Changes I made: I added the noodles and continued cooking until the vegetables and noodles were cooked.
Really delicious. Easy. Saved two bowls of soup for lunch tomorrow . . . yummy!!
6 oz bow tie pasta, uncooked 2 medium tomatoes, seeded and chopped 1 cup onion, chopped 1 small zucchini, sliced 1 small red pepper, cut into thin strips 2 tsp olive oil 2 garlic cloves, minced 1 pound boneless chicken breasts, cut into 1/2-inch strips 1/2 cup frozen peas 1 tsp salt 1 tsp dried Italian seasoning 1/8 cup Parmesan chees
In large skillet, heat oil over medium heat. Add garlic and chicken slices; cook 5 minutes, stirring frequently. Add onion, zucchini, red pepper, frozen peas, salt and Italian seasoning. Cook 1 minute longer. Remove from heat and stir in tomatoes. Cool. Place into labeled freezer bags. Freezer.
To Serve: Thaw chicken mixture. Cook bow-tie pasta according to package directions. Heat chicken mixture in large skillet over medium heat until heated through. Toss together pasta and chicken mixture; sprinkle with Parmesan cheese.
Per Serving: 197.7 calories; 3.1 g fat; 13.0 g protein; 29.6 g carbohydrates; 19 mg cholesterol.
Changes I made: After adding the vegetables I cooked them well. I cooked the pasta. I tossed the pasta with the chicken mixture and then packaged in freezer bags. I tossed in a pinch of grated Parmesan, sealed the bags and put them in the freezer.
This one was a toss-up. I absolutely loved it, in fact I think it is my favourite of the 5 recipes I made this evening. Hal did not like it.
I went shopping this afternoon and purchased everything I needed to cook and freeze FIVE entrees: Old-Fashioned Chicken and Rice Chicken Vegetable Skillet Chicken Pasta Italiano Chicken Noodle Soup Mushroom Chicken Couscous
Chicken Vegetable Skillet
from "Frozen Assets Lite & Easty" by Deborah Taylor-Hough
6 tsp olive oil 1 pound potatoes, sliced thin 1 pound boneless chicken breasts, cut into 1-inch cubes 3 tbsp butter or margarine 1 cup onion, chopped 1 cup green bell pepper, chopped 1 cup carrot, sliced 3 garlic cloves, minced 1 (15-oz) can Italian-style stewed tomatoes 3 tbsp fresh parley, chopped 1/2 tsp thyme 1/2 tsp salt 1/2 tsp pepper
In large skillet, heat oil over medium-high heat; add potatoes and chicken; cook until chicken is no longer pink, stirring constantly. Transfer mixture to another container and set aside. Using same skillet, melt butter and stir in onion, green pepper, carrot slices and garlic; cook over high heat until just barely tender. Add potato-chicken mixture to vegetables in skillet. Stir in tomatoes, and remaining spices. Reduce heat to low and cook, stirring frequently, until potatoes are just barely starting to get tender (cook potatoes completely if you are serving right away). Remove from heat. Cool in refrigerator. Place mixture into labeled freezer bag; seal and freeze.
To serve: Thaw. Heat in large skillet over medium heat until heated through.
Per serving: 254.8 calories; 11.3 g fat; 17.0 g protein; 22.8 g carbohydrates; 35 mg cholesterol.
from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough
2-1/2 cups canned fat-free chicken broth 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 1-1/2 cups long-grain rice, uncooked 1 cup onions, chopped 1/4 cup fresh parsley, minced 6 garlic cloves, minced 1 small red bell pepper, sliced into thin strips 1 (6-oz) jar sliced mushrooms, undrained 1 tsp pountry seasonings
In large saucepan or Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender. Cool. Place into labeled freezer bags; freeze.
To serve, thaw. Place into large skillt; heat over medium heat until heated through.
Per Serving: 301.9 calories; 1.7 g fat; 30.2 g protein; 43.3 g carbohydrates; 53 mg cholesterol.