Confetti Kielbasa Skillet

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. canola oil
7 oz. smoked turkey kielbasa, cut into 1/4 inch slices
1 medium onion, halved and sliced
1/2 c. sliced baby portobello mushrooms
2 garlic cloves, minced
1/2 c. reduced-sodium chicken broth
3/4 tsp. garlic and herb seasoning blend (Mrs. Dash)
1 can (15 oz.) no-salt-added black beans, rinsed and drained
1 pkg. (8.8 oz.) ready-to-serve brown rice
1 c. frozen corn
1/2 c. chopped roasted sweet red peppers
4 tsp. minced fresh cilantro

Directions:
In a large skillet, heat oil over medium-high heat.  Add kielbasa, onion and mushrooms; cook and stir 4-6 minutes or until vegetables are tender.  Add garlic; cook 1 minute longer.

Add broth and seasoning blend, stirring to loosen browned bits from pan.  Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.  Stir in remaining ingredients; heat through.

Chicken Burrito Skillet

(Courtesy of Taste of Home)

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/8 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil, divided
1 c. uncooked long grain rice
1 can (15 oz.) black beans, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes,drained
1 tsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 1/2 c. reduced-sodium chicken broth
1 c. shredded Mexican cheese blend
1 medium tomato, chopped
3 green onions, chopped

Directions:
Toss chicken with salt and pepper.  In a large skillet, heat 1 Tbsp. oil over medium-high heat; saute chicken until browned, about 2 minutes.  Remove from pan.

In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes.  Stir in beans, canned tomatoes, seasonings and broth; bring to a boil.  Place chicken on top (do not stir into rice).  Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes

Remove from heat; sprinkle with cheese.  Let stand, covered, until cheese is melted.  Top with tomato and green onions.

Mexican Skillet Rice

(Courtesy of Taste of Home)

Ingredients:
1 large egg, beaten
1 lb. chicken tenderloins, chopped
1 small onion, chopped
1 Tbsp. olive oil
2 garlic cloves, minced
2 c. cooked jasmine or long grain rice
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 jar (7 oz.) roasted sweet red peppers, drained and sliced
1 jar (8 oz.) taco sauce
2 green onions, chopped
1/4 c. minced fresh cilantro

Directions:
In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set.  Remove and set aside. 

In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink.  Add garlic; cook 1 minute longer.  Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through.  Stir in reserved egg.  Sprinkle rice with cilantro.

Grilled Citrus Chicken Rice Bowl

(Courtesy of Family Circle)

Ingredients:
1/4 c. orange juice
3 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 tsp. orange zest
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
2 scallions, finely chopped
1 lb. boneless, skinless chicken breasts
3 c. cooked brown rice
1 c. baby argula
1 c. carrot matchsticks
1/2 c. cucumber matchsticks
2 Tbsp. chopped mint

Directions:
In a medium bowl, whisk together orange juice, olive oil, lemon juice, vinegar, orange zest, 3/4 tsp. salt, sugar, pepper and scallions.

Place chicken in a ziptop bag and add 3 Tbsp. citrus dressing.  Seal bag and shake to coat chicken with dressing.  Marinate in the refrigerator for 2-4 hours.

Heat a gas or stovetop grill to medium-high or the coals in a charcoal grill to medium-hot. Remove chicken from marinade and discard marinade.  Grill chicken 7-8 minutes per side or until internal temperature reaches 160 degrees.  Slice chicken thinly on the bias.

In a large salad bowl, combine rice, arugula, carrot, cucumber and mint.  Toss with 4 Tbsp. of the citrus dressing and season with the remaining 1/4 tsp. salt.

Serve rice salad with sliced chicken and drizzle with remaining dressing.

Healthy Italian Sausage Veggies

(Courtesy of chelseasmessyapron.com)

Ingredients:
2 large carrots (2 c.)
2 red potatoes (2 c.)
1 small-medium zucchini (2 1/3 c.)
2 red peppers (2 c.) 
1 head broccoli (1 1/2 c.)
16 oz. Italian turkey or chicken sausage
1/2 Tbsp. each dried basil, dried oregano, dried parsley and garlic powder
1/2 tsp. each onion powder, dried thyme
1/8 tsp. red pepper flakes, optional
1/3 c. Parmesan cheese, freshly grated, optional
4 1/2 Tbsp. olive oil
Optional: fresh parsley, salt and pepper

Directions:
Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper or foil (easy clean-up) and set aside.

Prep the veggies: *It is important to prep the veggies according to directions to ensure they all cook at the same time*

Peel and very thinly slice the carrots.  Wash and (if desired peel, we love the peel on) chop the red potatoes. You want the pieces quite small here. (I halve the potatoes and then cut each half into 10-12 pieces)

Halve the zucchini and then cut *thick* coins of zucchini. Coarsely chop the broccoli. Remove the stems and seeds from the peppers and chop into medium-sized pieces. Chop the sausage into thick coins.

Pour all the veggies and sausage on the sheet pan.

In a small bowl combine all of the seasonings and salt and pepper if desired (I use about 1/8 teaspoon pepper and 1/2 teaspoon salt) with the olive oil. Stir to combine.

Pour the seasoning & oil mixture on top of the veggies and sausage and thoroughly toss to coat.

Place in the heated oven for 15 minutes. Remove and toss around the veggies + sausage and return to the oven for another 10-20 minutes or until veggies are crisp tender.

Remove and top, if desired, with freshly grated Parmesan cheese and fresh parsley.

Serve on top of rice or quinoa if desired. (Also great plain!)

Chicken A La Orange

(Courtesy of Food Writers Favorites)

Ingredients:
1 1/2 Tbsp. butter or margarine
3 chicken breasts, skinned, boned and halved
3 1/3 c. orange juice
1 tsp. garlic powder
1 tsp. dry mustard
Salt and pepper, to taste
1 1/2 c. uncooked long-grain rice

Directions:
Melt butter in a large skillet.  Add chicken breast halves; cook until lightly browned on all sides.  Add orange juice, garlic powder, dry mustard, salt and pepper; mix well.  Bring mixture to a boil.  Add rice.  Reduce heat; simmer, covered, 25 minutes, or until rice has absorbed liquid and chicken is done.

Spicy Orange Beef and Broccoli

(Courtesy of Argo)

Ingredients:
12 oz. flank or sirloin steak, cut across grain into thin strips
Grated peel of 1 large orange (2 tsp.)
1 Tbsp. grated fresh ginger
3 Tbsp. cornstarch, divided
3 Tbsp.. sherry or orange juice
2 Tbsp. soy sauce
1 tsp. beef bouillon granules
1 Tbsp. sugar
1/4-1/2 tsp. crushed red pepper flakes
1/2 c. water
2 Tbsp. corn oil
3 c. broccoli florets
Hot cooked rice or pasta

Directions:
Toss steak, orange peel, ginger and 1 Tbsp. cornstarch in a medium bowl to coat meat lightly; set aside.

Stir sherry, soy sauce, bouillon granules, sugar, crushed red pepper, water and 2 Tbsp. cornstarch in a small bowl until blended.

Heat oil in wok or large skillet over medium heat.  Add beef and stir-fry for 2 minutes until nearly cooked through.  Add broccoli and stir-fry 3 minutes or just until tender.  Stir soy sauce mixture until blended, pour into wok.  Stirring constantly, bring to a boil.  

Serve with rice or pasta.

Backyard Shrimp and Rice Bundles

(Courtesy of Kraft)

Ingredients:
1 lb. fresh French green beans,trimmed and cut in half
1/2 c. water
3 c. cooked long-grain brown rice
3/4 c. shredded Parmesan cheese
1/2 c. drained oil-packed sun-dried tomatoes, finely chopped
1/3 c. zesty Italian dressing
Zest and juice from 1 lemon
1 Tbsp. Dijon mustard
1 lb. uncooked deveined peeled large shrimp

Directions:
Heat grill to medium-high heat.

Place beans in a large microwaveable bowl.  Add water.  Microwave on high for 5 minutes, stirring after 3 minutes; drain.  Return to bowl.  Add rice, cheese and tomatoes; mix lightly.

Whisk dressing, lemon zest, lemon juice and mustard until blended.  Reserve 2 Tbsp. dressing mixture.  Add remaining to bean mixture; mix lightly.  Spoon into 6 large sheets of heavy-duty foil with sides slightly rolled up; top with shrimp and reserved dressing.  Fold foil to make 6 packets.

Grill 10-12 minutes or until shrimp turn pink and rice mixture is heated through.  Cut slits in foil to release steam before opening packets.

Slow Cooker Lemon Chicken

(Courtesy of Taste of Home)

Ingredients:
6 bone-in chicken breast halves (12 oz. each), skin removed
1 tsp. dried oregano
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 Tbsp. butter
1/4 c. water
3 Tbsp. lemon juice
2 garlic cloves, minced
1 tsp. chicken bouillon granules
2 tsp. minced fresh parsley
Hot cooked riced

Directions:
Pat chicken dry with paper towels.  Combine the oregano, seasoned salt and pepper; rub over chicken.  In a skillet over medium heat, brown the chicken in butter, transfer to a 5 quart slow cooker.  Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil. stirring to loosen browned bits.  Pour over chicken.

Cover and cook on low 5-6 hours.  Baste chicken with cooking juices.  Add parsley.  Cover and cook 15-30 minutes longer or until meat juices run clear.  If desired, remove chicken to a platter and keep warm; thicken chicken juices.  Serve over chicken and rice.

Creole Chicken Thighs

(Courtesy of Taste of Home)

Ingredients:
8 bone-in chicken thighs (about 3 lbs.) skin removed
3 Tbsp. Cajun seasoning, divided
1 Tbsp. canola oil
3 1/2 c. chicken broth
1 can (16 oz.) red beans, rinsed and drained
1 1/2 c. uncooked converted rice
2 medium tomatoes, finely chopped
1 medium green pepper, chopped
2 Tbsp. minced fresh parsley

Directions:
Sprinkle chicken with 1 Tbsp. Cajun seasoning.  In a large skillet, brown chicken in oil.

In a 5 quart slow cooker, combine the broth, beans, rice, tomatoes, green pepper, parsley and remaining Cajun seasoning.  Top with chicken.  Cover and cook on low for 7-8 hours or until chicken is tender.

Chicken Wild Rice Soup

(Courtesy of cookingclassy.com)

Ingredients:
3/4 c. uncooked wild rice blend
1 c. chopped yellow onion (from about 1 small onion)
1 c. diced carrots (from 2 medium)
1 c. diced celery (from 2-3 stalks)
7 Tbsp. butter, diced, divided
1 clove garlic, minced
4 1/2 c. low-sodium chicken broth (measured from 3 cans- 14.5 oz. each)
1/4 tsp. each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb. boneless, skinless chicken breast halves
1/2 c. flour
1 1/2 c. milk
1/2 c. heavy cream
1 tsp. lemon zest

Directions:
Prepare rice according to directions listed on package.

Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp. butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. 

Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.

In a separate medium saucepan (you can rinse and wipe out the rice pan), melt remaining 6 Tbsp. butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.

Chicken Wild Rice Soup

(Courtesy of Taste of Home)

Ingredients:
2 quarts chicken broth
1/2 lb. fresh mushrooms, chopped
1 c. finely chopped celery
1 c. shredded carrots
1/2 c. chopped onion
1 tsp. chicken bouillon granules
1 tsp. dried parsley flakes
1/4 tsp. garlic powder
1/4 tsp. dried thyme
1/4 c. butter, cubed
1/4 c. all-purpose flour
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1/2 c. dry white wine or additional chicken broth
3 c. cooked wild rice
2 c. cubed cooked chicken

Directions:
In a large saucepan, combine the first 9 ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.

Slow Cooker Cheesy Chicken and Rice

(Courtesy of www.southernplate.com)

Ingredients;
4 boneless, skinless chicken breasts
1 large onion, chopped
1 box (8 oz.) yellow rice mix, cooked according to package directions
1 c. cheddar cheese
1 can (10.5 oz.) cream of chicken soup (regular or fat-free)
1 can (15 oz.) whole kernel corn, drained

Directions:
Place chicken in the bottom of slow cooker.  Scatter chopped onion over top.  Spoon cream soup over top of that.  Cover and cook on low 7-8 hours or on high 3-4 hours.  A few minutes before serving, add in cooked rice, corn and cheese.  Stir to combine.  Serve hot.

Chicken Jambalaya

(Courtesy of Fitness)

Ingredients:
8 oz. boneless, skinless chicken breast halves
16 oz. pkg. frozen bell peppers and onions
8 oz. smoked turkey sausage, halved lengthwise and cut into 1/2 inch slices
2 c. water
1 can (14 1/2 oz.) diced tomatoes with jalapeno peppers, undrained
8 oz. pkg. jambalaya rice mix

Directions:
Cut into 1/2 inch strips.  Place frozen vegetables into a 3 1/2 or 4 qt. slow cooker lined with slow cooker liner and top with chicken strips and turkey sausage.  Add water, undrained tomatoes and seasoning packet from rice.  Cover and cook on low-heat setting for 5-6 hours or on high-heat setting for 2 1/2-3 hours.  Stir in rice.  Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and rice is tender.

Chicken Broccoli Rice Bake

(Courtesy of Kraft)

Ingredients:
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
3 c. small broccoli florets
1 onion, chopped
1 c. fat-free reduced-sodium chicken broth
1 1/4 c. instant white rice, uncooked
1 tub (8 oz.) cream cheese 
2 Tbsp. milk
1 tsp. Italian seasoning
1 c. shredded Italian cheese

Directions:
Heat oven to 375 degrees.

Heat oil in a large skillet on medium-high heat.  Add chicken, broccoli and onions; cook and stir 5 minutes.  Stir in broth; bring to a boil.  Add next 4 ingredients; mix well.

Spoon into 8 inch square baking dish sprayed with cooking spray; top with shredded cheese.  Cover.

Bake 25 minutes or until heated through, uncovering for the last 10 minutes.

Meaty Slow Cooked Jambalaya

(Courtesy of Taste of Home)

Ingredients:
1 can (28 oz.) diced tomatoes, undrained
1 c. reduced-sodium chicken broth
1 large green pepper, chopped
1 medium onion, chopped
2 celery ribs, sliced
1/2 c. white wine or additional reduced-sodium chicken broth
4 garlic cloves, minced
2 tsp. Cajun seasoning
2 tsp. dried parsley flakes
1 tsp. dried basil
1 tsp. dried oregano
3/4 tsp. salt
1/2-1 tsp. cayenne pepper
2 lbs. boneless skinless chicken thighs, cut into 1 inch pieces
1 pkg. (12 oz.) fully cooked andouille or other spicy chicken sausage links
2 lbs. uncooked medium shrimp, peeled and deveined
8 c. hot cooked brown rice

Directions:
In a large bowl, combine the first 13 ingredients.  Place chicken and sausage in a 6 quart slow cooker.  Pour tomato mixture over top.  Cook, covered, on low 7-9 hours or until chicken is tender.  

Stir in shrimp.  Cook, covered, 15-20 minutes longer or until shrimp turn pink.  Serve with rice.

Simple Baked Meatballs with Rice and Gravy

(Courtesy of wearychef.com)

Ingredients:
16-20 oz. ground turkey or beef
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. onion powder.
1/2 tsp. garlic powder
10 oz. can condensed cream of mushroom soup
2 c. chicken broth
1 c. long grain white rice

Directions:
Preheat oven to 375 degrees.  Spray a 9x13 baking dish with cooking spray and set aside.

In a large bowl, stir together ground meat, soy sauce, Worcestershire sauce, chili powder, onion powder and garlic powder.

In another bowl, whisk together cream of mushroom soup and chicken broth.  Add rice, then stir.  Pout the rice mixture into the prepared baking dish.

Using a medium scoop or tablespoon, evenly measure meatballs and drop into the rice mixture.  Arrange in straight lines to be sure they all fit.

Cover pan with foil, and bake for 40 minutes.  Remove foil, and bake an additional 15-20 mintues until meatballs are cooked through and most of the liquid is absorbed.  

Chicken and Sausage Gumbo

(Courtesy of Better Homes and Gardens)

Ingredients:
1/3 c. all-purpose flour
1/3 c. cooking oil
1/2 c. chopped onion (1 medium)
1/2 c. chopped greed or red sweet pepper (1 small)
1/2 c. sliced celery (1 stalk)
3 cloves garlic, minced
1 1/2-2 tsp. Cajun seasoning
1 can (14 oz.) beef broth
1 pkg. (10 oz.) frozen cut okra or cut green beans
1 1/2 c. chopped cooked chicken
8 oz. cooked smoked sausage links, sliced
3 c. hot cooked long grain or brown rice

Directions:
For roux, in a 3 quart heavy saucepan combine flour and oil until smooth.  Cook over medium-high heat for 5 minutes, stirring constantly.  Reduce heat to medium.  Cook and stir constantly for 8-10 minutes more or until the roux is dark reddish brown.

Stir in onion, sweet pepper, celery, and garlic.  Cook about 10 minutes or until vegetables are tender, stirring frequently.  Stir in Cajun seasoning.  Stir in broth and 3/4 c. water.  Add okra.  Bring to boiling; reduce heat.  Simmer, covered, for 15 minutes.  Stir in chicken and sausage; heat through.  To serve, ladle gumbo into bowls with rice.  If desired, top each serving with sliced green onion and pass bottled hot pepper sauce.  

Slow Cooker Beer Cheese Chicken and Wild Rice Soup

(Courtesy of foodtasticmom.com)

Ingredients:
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
4 boneless, skinless chicken breasts, diced
2 c. wild rice (or rice blend), rinsed and drained
8 c. chicken stock
1 beer (12 oz.), good quality wheat or pilsner style
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. smoked paprika
4 oz. cream cheese, cut into cubes
8 oz. extra-sharp cheddar cheese, shredded
Fresh parsley to serve

Directions:
Place all ingredients except the cream cheese, shredded cheese and parsley into a slow cooker.  Stir to combine.  Cook on low for 8 hours or on high for 5 hours.

During the final hour of cooking, stir in the cream cheese and shredded cheese.  Continue cooking, stirring occasionally, until the cheeses are completely melted into the soup.  Serve soup topped with fresh chopped parsley.

Don't Peek Chicken

(Courtesy of Mr Food)

Ingredients:
1 c. uncooked long-grain rice
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1 envelope onion soup mix 
1 soup can cold water
1 clove garlic, crushed
1 tsp. chopped fresh parsley
1 tsp. Worcestershire sauce
1 chicken (3 1/2-4 lbs.) cut into 8 pieces
Paprika for sprinkling

Directions:
Preheat oven to 350 degrees.  Coat a 9x13 baking dish with cooking spray.

In a large bowl, mix together rice, soups, soup mix, water, garlic, parsley and Worcestershire sauce.

Pour mixture into prepared pan.  Press chicken into mixture.  Sprinkle with paprika, then cover tightly with aluminum foil.

Bake 1 1/4 hours.  Do not open cover during baking.

http://www.mrfood.com/Chicken/Dont-Peek-Chicken-3025