San’s Chicken & Vegetable Stir-Fry
2 tbsp. cornstarch
1 can (14 oz.) chicken broth
1 tbsp. soy sauce
2 tbsp. Olive oil
1 lb. boneless chicken breasts, cut into narrow strips
5 cups cut-up vegetables, *(see below)
1 Tlbsp. Fresh minced ginger
2 clove garlic, minced½ med White Onion, chopped
4 cups hot cooked rice
Directions
Combine cornstarch, broth and soy.
Heat half the oil in skillet. Add chicken and stir-fry until browned. Remove chicken.
Add remaining oil, sauté ginger, garlic & onion and then remaining vegetables, stir-fry until tender-crisp. (careful not to over cook)
Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over a bed of brown rice.
Tips *I Use a combination of broccoli flowerets, sliced mushrooms, sliced carrots, sliced celery, red & green bell pepper strips and sliced green onions. Get Creative!! And…Enjoy! ~Sandy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Broiled Chicken Breasts with Lime
From Gooseberry Patch
2 T. honey
3 T. lime juice
2 T. lime zest, grated
1/2 t. cumin
1/3 c. tequila
4 skinless, boneless chicken breasts
Preheat broiler and position rack about 4 inches below the broiler. In medium bowl, whisk together honey, lime juice, lime zest, cumin and tequila. Dredge chicken breast through marinade to coat thoroughly. Broil for 6 to 8 minutes, turning once and basting several times.
Serve with a big green salad…Oh so Good!!! Enjoy!~San
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken & Green Bean Bake
From: Gooseberry Patch
2 to 3 boneless, skinless chicken breast
ssalt, pepper and garlic powder to taste
10-3/4 oz. can cream of mushroom soup
1/2 c. milk
14-1/2 oz. can green beans, drained
2.8-oz. can French fried onions
Place chicken breasts in a slow cooker; season with salt, pepper and garlic powder. Heat, covered, 2 to 3 hours on high setting until juices run clear when chicken is pierced with a fork. Drain; add mushroom soup, milk and green beans; sprinkle with French fried onions. Cover and heat an additional 30 minutes. Serves 4.
Delicious!!! Enjoy! ~San
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken & Vegetable Bake
From Gooseberry Patch
4 boneless, skinless chicken breasts
1 zucchini, peeled and chopped
1 yellow squash, chopped
1 c. baby carrots, chopped
1 onion, chopped
1 red pepper, chopped
1/4 c. olive oil
1 t. dried parsley
1 t. dried marjoram
1 t. dried thyme
16-oz. can chopped tomatoes
Place chicken, zucchini, squash, carrots, onion and pepper in an ungreased 13″x9″ baking pan; set aside. Mix together olive oil and herbs; pour over chicken. Cover and bake at 350 degrees for 45 minutes. Uncover and pour tomatoes on top; bake an additional 10 minutes. Serves 4.
Great served with brown rice! Oh sooo good! Enjoy! ~San
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
San’s Chicken Pot Pie Bake
Ingredients
1 can (10 3/4 oz.) Cream of Celery Soup (Campbell’s Fat Free)
1 can (10 3/4 oz.) Campbell’s Cream of Potato Soup
1 cup milk
¼ tsp. dried thyme leaves, crushed
¼ tsp. Pepper
½ chopped onion
4 cups frozen mixed veggies, slightly thaw in microwave & drain
(I use a bag of frozen combination of broccoli & cauliflower and carrots)
½ bag frozen pea’s, (slightly thaw in microwave & drain)
2 cups cubed cooked chicken breast
1 pkg. refrigerated buttermilk biscuits (10)
Directions
Spray a 3-qt. shallow baking dish with non-stick spray
Mix soups, milk, thyme, pepper, and onions
Fold in veggies, peas & chicken into soup mixture; pour into baking dish
Bake at 400°F. for 15 min. Slightly stir chicken mixture. Cut each biscuit into quarters Top with cut biscuits.
Bake 10-12 min. or until biscuits are golden brown
Serve with a tossed green salad
Enjoy! ~San
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~