Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 4
- 1/2 large onion, chopped
- 1 cup sliced fresh mushrooms
- 1 tablespoon olive oil
- 1 cup brown rice
- 2 cups chicken broth
- salt and pepper
Recipe
- 1 brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
- 2 add brown rice and stir to coat in oil.
- 3 add chicken broth.
- 4 bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.
Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
- Servings: 6
- 6 boneless skinless chicken breasts
- 6 slices cooked ham
- 6 sticks swiss cheese (1-inch thick 2-inch long)
- paprika
- salt and pepper
- 1 teaspoon chicken base
- 1 (10 3/4 ounce) can ounces cream of mushroom soup
- 1 teaspoon oil
- 5 ounces milk
- 3 -4 ounces water
- toothpick
Recipe
- 1 pound chicken flat.
- 2 place slice of ham on chicken and a stick of cheese on smaller end of chicken roll up and afix shut with toothpicks.
- 3 in skillet heat oil and seal chicken shut and brown outside of chicken a little bit place chicken in deep casserole dish.
- 4 in bowl mix soup, water, milk, base and a dash of salt and pepper.
- 5 pour soup mixture over chicken and sprinkle top with paprika.
- 6 bake for 40-50 minutes at 350* until bubbly and brown on top.
- 7 serve with rice.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 2 cups seasoned rotisserie chicken
- 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
- 1/3 cup diced red bell pepper
- 1/4 cup diced onion
- 1/3 cup finely shredded fresh parmesan cheese
Recipe
- 1 preheat over to 350 degrees.
- 2 debone chicken, tearing it into bite size pieces and place in 9 x 9 baking dish.
- 3 mix soup, red pepper, and onion in separate bowl.
- 4 add soup mixture to chicken, mixing well.
- 5 bake for 30 minutes or until bubbly. sprinkle parmesan cheese over top the last 5 minutes.
- 6 serve over toast or rice.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 4 cups egg noodles, cooked and drained
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1/4 cup milk
- 6 ounces chicken breasts, cooked and chopped
- 1 (14 1/2 ounce) can tomatoes
- 10 ounces frozen mixed vegetables
Recipe
- 1 combine all ingredients and place in a 9x13 baking dish.
- 2 bake at 350 degrees for 30 minutes.
- 3 substitution ideas: to kick it up a little, try using rotel tomatoes in place of regular.
Total Time: 18 mins
Preparation Time: 5 mins
Cook Time: 13 mins
Ingredients
- Servings: 6
- 1 lb baby asparagus
- 4 ounces sliced mushrooms
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic vinegar, or more to taste
- 1 teaspoon dijon mustard
- 1 clove garlic, crushed
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup loosely packed chopped basil
- 2 tablespoons grated parmesan cheese or 2 tablespoons mizithra cheese
- salt, to taste
Recipe
- 1 trim the asparagus (keeping the darker green and less fibrous parts) and cut into 1-inch pieces.
- 2 thinly slice the mushrooms.
- 3 simmer the asparagus in 1/2 cup of water with a pinch of salt until it is tender (about 10-13 minutes).
- 4 while the asparagus is simmering, whisk the lemon juice, vinegar, dijon mustard, and garlic together.
- 5 gradually add the olive oil and then the black pepper.
- 6 once you have drained the asparagus and let it cool, gently toss it with half of the dressing to coat it well.
- 7 toss the remaining dressing with the basil and the mushrooms, and sprinkle the mixture over the asparagus.
- 8 season to taste with salt, garnish with freshly grated parmesan or mizithra cheese, and serve.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
- 1 cup pot barley, uncooked
- 2 cups water
- 1 cup vegetables
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 2 tablespoons wine vinegar
- 1 tablespoon yogurt
- 1 tablespoon dijon mustard
- 1 tablespoon agave nectar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 cup olive oil
- salt and pepper
- any of your favorite vegetables (i used red bell pepper, sauteed zucchini, sauteed mushroom, cucumber, peas, red onion and tomato)
- parmesan cheese
- chopped mint
- olive
Recipe
- 1 cook rinsed barley in water, stock, and dried herbs for 30-40 minutes or until water is absorbed. if barley is too chewy add more water and cook longer, however barley shouldn't be mushy.
- 2 meanwhile chop and/or saute and vegetables you want to use in your salad.
- 3 mix together vinegar, yogurt, mustard, agave, powders, and olive oil to form a dressing. add more or less vinegar and olive oil to reach a desired consistency.
- 4 when barley is cooked combine with veggies and top with dressing. salt and pepper to taste.
- 5 serve garnished with parmasan, mint, and/or olives.
Total Time: 1 hr 7 mins
Preparation Time: 25 mins
Cook Time: 42 mins
Ingredients
- Servings: 6
- 4 large mushrooms, finely chopped
- 3 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup butter (1/2 stick)
- 1/2 cup flour
- 3 cups half-and-half
- 2 tablespoons chopped fresh chives
- 1 large bay leaf
- 1 tablespoon worcestershire sauce
- 1/4 cup wine
- salt and pepper, to taste
- 3/4 lb fresh crabmeat, picked over
- 6 -8 slices french bread, lightly toasted
- 1 1/2 cups hollandaise sauce
- chopped parsley, for garnish
Recipe
- 1 sauté mushrooms, shallots and garlic in butter until transparent; remove from heat and mix in flour.
- 2 over low heat, slowly stir in half and half.
- 3 cook until smooth, about 3-4 minutes.
- 4 add chives, bay leaf, worcestershire, wine, salt and pepper to taste and bring to a boil.
- 5 simmer 30 minutes; remove bay leaf.
- 6 add crabmeat and cook 3 to 4 minutes.
- 7 arrange toast slices on a heatproof platter or baking sheet with sides.
- 8 spoon hot crabmeat mixture over toast; cover with hollandaise sauce.
- 9 broil 1 to 2 minutes, until lightly browned.
- 10 garnish with chopped parsley and serve immediately.
