Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Different Ham And Potato Soup

Ingredients

• Servings: 6
• 1 meaty ham bone
• 3 potatoes, cubed
• 1 (8 ounce) package baby carrots
• 1 (6 ounce) can tomato paste
• 1 tablespoon chicken bouillon granules
• 2 teaspoons creole seasoning
• 2 teaspoons italian seasoning
• 6 cups water, or as needed to cover

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• place ham bone, potatoes, and carrots into a slow cooker. top with tomato paste, chicken bouillon granules, and creole and italian seasonings.
• pour in water as needed to cover; cook on high until potatoes and carrots are soft, 5 to 6 hours. stir occasionally.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Tasty Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1/4 cup soy sauce
• 1 pinch garlic powder
• 1/4 teaspoon dried sage
• 3 green bell pepper, minced
• 1 onion, chopped
• 2 carrots, sliced thin
• 2 tablespoons olive oil

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• slice chicken into small cubes.
• heat oil in a wok or frying pan over medium high heat. brown chicken. add carrots, and cook with chicken until slightly cooked. add onions, bell peppers, sage, garlic powder, and soy sauce. stir and cook continuously until chicken and vegetables are done, about five to ten minutes.

Zucchini And Carrot Smoothie

Ingredients

• Servings: 1
• 1 zucchini - peeled, grated, and chopped
• 1 carrot - peeled, grated, and chopped
• 1/2 cup plain fat-free greek yogurt
• 1/2 cup 1% milk
• 2 tablespoons rolled oats
• 2 tablespoons honey
• 1 tablespoon flax seeds

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend zucchini, carrot, yogurt, milk, oats, honey, and flax seeds in a blender until smooth.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Quinoa

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup diced green bell pepper
• 1 teaspoon minced garlic
• 1 cup chopped cooked chicken
• 1 tablespoon parsley flakes
• 1/2 cup quinoa
• 1 cup chicken broth
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat olive oil in a saucepan over medium heat. cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
• stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. add quinoa to the chicken mixture. reduce heat to medium-low. cook and stir until quinoa is toasted, about 2 minutes.
• pour chicken broth over the quinoa mixture; bring to a boil. reduce heat to medium low. place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. fluff with a fork to serve.

Angel Family Chicken Soup With Matzo Balls

Ingredients

• Servings: 7
• 1 whole chicken
• 3 parsnips, peeled and cut into bite-size pieces
• 7 large carrots, cut into bite-size pieces
• 1 bunch celery, cut into bite-size pieces
• 1 onion, cut into bite-size pieces
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 6 cups water
• 4 eggs
• 1/4 cup vegetable oil
• 1 cup matzo meal
• 1 quart chicken stock
• 1 rotisserie chicken, bones removed and meat cut into bite-size pieces
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 55 mins

Ready Time: 3 hrs


• place raw chicken in a large stockpot.
• add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees f (95 degrees c) or begins to fall apart, about 1 hour.
• remove chicken from the stock and set aside for another use.
• whisk together eggs and oil in a medium-sized mixing bowl.
• add matzo meal to the bowl with eggs and oil, stirring until well combined. cover and refrigerate for 20 minutes.
• remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. be careful not to over-roll as this can make the matzo balls tough.
• in a separate pot, heat chicken stock. place matzo balls into the stock and simmer until they are soft, at least 1 hour.
• transfer the matzo balls into the soup pot with the vegetables. season with salt and pepper to taste.
• to serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. enjoy!

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken And Vegetable Soup

Ingredients

• Servings: 8
• 2 quarts chicken broth
• 1 cup water
• 2 chicken breasts, diced
• 4 leaves kale, chopped
• 3 turnips, diced
• 3 green kohlrabi, diced
• 2 cups fresh spinach leaves
• 2 stalks celery, chopped
• 1 leek, chopped
• 3 carrots, chopped
• 1 clove garlic, chopped
• 1/4 cup uncooked barley
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• combine chicken broth, water, chicken breast, kale, turnips, kohlrabi, spinach, celery, leek, carrots, garlic, and barley in a large pot; season with salt and pepper. bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until barley is cooked through but firm to the bite, about 1 hour.

Cock-a-leekie Stew

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 cup sliced carrots
• 1 cup barley
• 2 1/2 cups water
• 1 teaspoon chicken bouillon powder
• salt and pepper to taste
• 1 leek, sliced

Recipe

• in a large pot combine the chicken, carrots, barley, water, bouillon and salt and pepper to taste. bring all to a boil. reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. skim broth as needed.
• remove chicken from pot and add leeks. bring back to a boil; reduce heat, cover and let simmer another 15 minutes or so, until thickened.
• meanwhile, skin and debone the cooked chicken. return chicken meat to thickened stew and cook for about 5 minutes to heat through. serve hot.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken And Vegetable Soup

Ingredients

• Servings: 8
• 2 quarts chicken broth
• 1 cup water
• 2 chicken breasts, diced
• 4 leaves kale, chopped
• 3 turnips, diced
• 3 green kohlrabi, diced
• 2 cups fresh spinach leaves
• 2 stalks celery, chopped
• 1 leek, chopped
• 3 carrots, chopped
• 1 clove garlic, chopped
• 1/4 cup uncooked barley
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• combine chicken broth, water, chicken breast, kale, turnips, kohlrabi, spinach, celery, leek, carrots, garlic, and barley in a large pot; season with salt and pepper. bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until barley is cooked through but firm to the bite, about 1 hour.

Hilary's Wild Venison Casserole

Ingredients

• Servings: 4
• 2 pounds venison, cut into cubes
• 3/4 cup full-bodied red wine (cabernet sauvignon, cotes du rhone, zinfandel, shiraz or barolo)
• 2 tablespoons olive oil
• 1 1/2 teaspoons seasoned salt
• 1 teaspoon allspice berries
• 4 cloves pickled garlic
• 1 tablespoon olive oil
• 4 red onions, chopped
• 1 cup beluga lentils, soaked in water
• 8 ounces pearl onions, peeled
• 1 1/2 cups chopped carrots

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 9 hrs 50 mins


• place the venison cubes into a large resealable bag. add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. seal the bag and turn to distribute the ingredients. refrigerate overnight to marinate.
• preheat the oven to 325 degrees f (165 degrees c).
• heat 1 tablespoon of olive oil in a dutch oven over medium-high heat. add the red onions; cook and stir for a few minutes. add the venison and continue cooking until it is browned. pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils.
• rinse the lentils and place in a saucepan. fill with enough water to cover the lentils by at least 1 inch. cook until almost tender, about 20 minutes. drain and transfer the lentils to the dutch oven. add the pearl onions and carrot chunks and cover with a lid.
• bake in the preheated oven until the venison is very tender, about 1 hour.

Healthier Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 1/4 pounds winter squash, peeled, seeded and cut into chunks
• 1 pound fingerling potatoes, split lengthwise
• 1/2 pound carrots, split lengthwise and cut into 2-inch pieces
• 2 tablespoons extra-virgin olive oil
• salt and ground black pepper to taste
• 1 (3 pound) whole chicken, giblets removed
• 1/2 cup butter, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (218 degrees c).
• toss squash, potatoes, carrots, olive oil, salt, and pepper in a roasting pan. spread into a single layer and place a v-rack on top. season chicken generously inside and out with salt and pepper. place 1 tablespoon butter in the chicken cavity. arrange dollops of remaining butter between skin and flesh of breast meat. cut celery into 3 or 4 pieces and place in cavity of chicken.
• bake in preheated oven for 30 minutes. turn heat down to 375 degrees f (190 degrees c) and continue baking until no longer pink at the bone and juices run clear, about 30 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Hilary's Wild Venison Casserole

Ingredients

• Servings: 4
• 2 pounds venison, cut into cubes
• 3/4 cup full-bodied red wine (cabernet sauvignon, cotes du rhone, zinfandel, shiraz or barolo)
• 2 tablespoons olive oil
• 1 1/2 teaspoons seasoned salt
• 1 teaspoon allspice berries
• 4 cloves pickled garlic
• 1 tablespoon olive oil
• 4 red onions, chopped
• 1 cup beluga lentils, soaked in water
• 8 ounces pearl onions, peeled
• 1 1/2 cups chopped carrots

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 9 hrs 50 mins


• place the venison cubes into a large resealable bag. add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. seal the bag and turn to distribute the ingredients. refrigerate overnight to marinate.
• preheat the oven to 325 degrees f (165 degrees c).
• heat 1 tablespoon of olive oil in a dutch oven over medium-high heat. add the red onions; cook and stir for a few minutes. add the venison and continue cooking until it is browned. pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils.
• rinse the lentils and place in a saucepan. fill with enough water to cover the lentils by at least 1 inch. cook until almost tender, about 20 minutes. drain and transfer the lentils to the dutch oven. add the pearl onions and carrot chunks and cover with a lid.
• bake in the preheated oven until the venison is very tender, about 1 hour.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Coq Au Vin

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 2 cups small whole fresh mushrooms
• 1 cup thinly sliced carrots
• 1 cup burgundy wine
• 16 pearl onions, peeled
• 1 tablespoon bacon bits
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 3/4 teaspoon dried marjoram, crushed
• 3/4 teaspoon dried thyme, crushed
• 1/2 teaspoon chicken bouillon granules
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1 1/2 cups cold water
• 1/8 cup all-purpose flour

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• spray a large non-stick skillet with cooking spray. saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
• add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
• using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
• in a small bowl combine flour and water and whisk together. stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. cook and stir 1 minute more and pour mixture over chicken and veggies. serve warm.

Cock-a-leekie Stew

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 cup sliced carrots
• 1 cup barley
• 2 1/2 cups water
• 1 teaspoon chicken bouillon powder
• salt and pepper to taste
• 1 leek, sliced

Recipe

• in a large pot combine the chicken, carrots, barley, water, bouillon and salt and pepper to taste. bring all to a boil. reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. skim broth as needed.
• remove chicken from pot and add leeks. bring back to a boil; reduce heat, cover and let simmer another 15 minutes or so, until thickened.
• meanwhile, skin and debone the cooked chicken. return chicken meat to thickened stew and cook for about 5 minutes to heat through. serve hot.

Healthier Juicy Roasted Chicken

Ingredients

• Servings: 6
• 1 1/4 pounds winter squash, peeled, seeded and cut into chunks
• 1 pound fingerling potatoes, split lengthwise
• 1/2 pound carrots, split lengthwise and cut into 2-inch pieces
• 2 tablespoons extra-virgin olive oil
• salt and ground black pepper to taste
• 1 (3 pound) whole chicken, giblets removed
• 1/2 cup butter, divided
• 1 stalk celery, leaves removed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (218 degrees c).
• toss squash, potatoes, carrots, olive oil, salt, and pepper in a roasting pan. spread into a single layer and place a v-rack on top. season chicken generously inside and out with salt and pepper. place 1 tablespoon butter in the chicken cavity. arrange dollops of remaining butter between skin and flesh of breast meat. cut celery into 3 or 4 pieces and place in cavity of chicken.
• bake in preheated oven for 30 minutes. turn heat down to 375 degrees f (190 degrees c) and continue baking until no longer pink at the bone and juices run clear, about 30 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Apricot Chicken Curry

Ingredients

• Servings: 4
• 8 chicken drumsticks
• salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 4 cups apricot nectar
• 1 teaspoon cornstarch, or as needed
• 1 tablespoon water
• 3 tablespoons madras curry powder
• 1 cup dried apricots
• 1 large onion, roughly chopped
• 1 large green bell pepper, roughly chopped
• 4 carrots, thinly sliced
• 1 fresh green chile pepper, minced (optional)
• 1/2 cup chopped water chestnuts (optional)

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c). season the chicken drumsticks with salt and pepper.
• heat olive oil in a large oven-safe skillet over medium heat. stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. transfer the skillet to the oven.
• bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. add dried apricots. transfer the baked drumsticks into the apricot mixture.
• heat the skillet used to cook the chicken over medium heat. stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. pour the drumsticks and apricot sauce into the skillet. cover and simmer until the vegetables are tender, about 10 minutes. season with salt and pepper. stir in water chestnuts just before serving.

Korean Lamb Curry

Ingredients

• Servings: 6
• 1/4 cup olive oil, divided
• 1 1/2 pounds boneless lamb chops, cut into cubes
• 1 large yellow onion, cut into cubes
• 2 large russet potatoes, peeled and cut into cubes
• 3 large carrots, peeled and cut into cubes
• 4 cups water
• 1 tablespoon korean-style curry powder (such as assi® mild curry powder), or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir lamb in hot oil until completely browned, 5 to 7 minutes.
• heat 2 tablespoons olive oil in a large pot; cook and stir onion, potatoes, and carrots in the hot oil until the vegetables begin to soften, 5 to 7 minutes. stir lamb into the vegetable mixture.
• pour water into the pot, reduce heat to low, and place a cover on the pot; cook at a simmer until the potatoes are tender, but not yet falling apart, about 20 minutes.
• remove pot from heat and stir curry powder into the lamb mixture until completely dissolves. return pot to heat and continue cooking until the sauce is thick and the onions are translucent, 20 to 30 minutes more.

Beet, Carrot, Almond, Ginger, And Spirulina Smoothie

Ingredients

• Servings: 2
• 1 beet, peeled and chopped
• 4 small baby carrots, chopped
• 1 (1 inch) piece fresh ginger, peeled and chopped
• 1/4 cup water (optional)
• 1/4 cup finely chopped almonds
• 1/4 cup fresh spirulina
• 1/4 cup ice cubes, or as desired

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend beet, carrots, and ginger together in a blender until smooth. add water if mixture is too thick. add almonds to beet mixture and blend until smooth. add spirulina and ice and blend until smooth.

Apricot Chicken Curry

Ingredients

• Servings: 4
• 8 chicken drumsticks
• salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 4 cups apricot nectar
• 1 teaspoon cornstarch, or as needed
• 1 tablespoon water
• 3 tablespoons madras curry powder
• 1 cup dried apricots
• 1 large onion, roughly chopped
• 1 large green bell pepper, roughly chopped
• 4 carrots, thinly sliced
• 1 fresh green chile pepper, minced (optional)
• 1/2 cup chopped water chestnuts (optional)

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c). season the chicken drumsticks with salt and pepper.
• heat olive oil in a large oven-safe skillet over medium heat. stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. transfer the skillet to the oven.
• bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. add dried apricots. transfer the baked drumsticks into the apricot mixture.
• heat the skillet used to cook the chicken over medium heat. stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. pour the drumsticks and apricot sauce into the skillet. cover and simmer until the vegetables are tender, about 10 minutes. season with salt and pepper. stir in water chestnuts just before serving.

Filipino Chicken Salad

Ingredients

• Servings: 12
• 1 skinless, boneless chicken breast
• 2/3 cup elbow macaroni
• 1 (20 ounce) can pineapple chunks, drained
• 1 apple, cored and diced
• 2 stalks celery, sliced
• 1 carrot, diced
• 2 (1.5 ounce) boxes raisins
• 1 cup mayonnaise
• 1 teaspoon sugar
• 1 teaspoon seasoned salt

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• bring a pot of water to a simmer over low heat. add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
• while the chicken cooks, bring a pot of lightly salted water to a boil. cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. add to the bowl with the chicken.
• stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. refrigerate at least 30 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Clamato® Baked Chicken Legs

Ingredients

• Servings: 8
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon coarse ground black pepper
• 3 tablespoons vegetable oil
• 3 medium potatoes, large diced
• 1 large red onion, chopped
• 2 medium green peppers, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, sliced
• 8 chicken legs
• 2 cups clamato® tomato cocktail

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 425 degrees f.
• in a small bowl, combine basil, oregano, cumin, salt and pepper; mix well.
• place vegetables in bottom of a roasting pan, sprinkle with half of the seasoning mix; add oil and toss to coat well.
• season chicken legs in a large bowl, with remaining seasoning, toss to coat well.
• place chicken legs on top of vegetables in roasting pan; cover with aluminum foil; bake in oven for 20 minutes.
• add clamato®; cook an additional 40 minutes (chicken is cooked when meat is fork tender).
• serve with rice or salad.

Clamato® Baked Chicken Legs

Ingredients

• Servings: 8
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon coarse ground black pepper
• 3 tablespoons vegetable oil
• 3 medium potatoes, large diced
• 1 large red onion, chopped
• 2 medium green peppers, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, sliced
• 8 chicken legs
• 2 cups clamato® tomato cocktail

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 425 degrees f.
• in a small bowl, combine basil, oregano, cumin, salt and pepper; mix well.
• place vegetables in bottom of a roasting pan, sprinkle with half of the seasoning mix; add oil and toss to coat well.
• season chicken legs in a large bowl, with remaining seasoning, toss to coat well.
• place chicken legs on top of vegetables in roasting pan; cover with aluminum foil; bake in oven for 20 minutes.
• add clamato®; cook an additional 40 minutes (chicken is cooked when meat is fork tender).
• serve with rice or salad.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Simple Stovetop Amish Chicken

Ingredients

• Servings: 6
• 1 (2 pound) roasting chicken
• 8 cups water, or as needed
• 1 (28 ounce) can low fat, low sodium chicken broth
• 3 large baking potatoes, peeled
• 1 (10 ounce) package wide egg noodles
• 1 teaspoon salt-free seasoning blend
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place the chicken into a large pot, and fill with enough water to cover it. bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. turn the chicken over once during this time so it will cook evenly. cutting the chicken into pieces can speed up the cooking process a bit.
• while the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
• when the chicken is cooked, remove it from the water. pull off the skin, and place all of the chicken meat in a separate dish. pull the meat apart in long shreds. reserve the cooking water in a separate container. discard chicken skin and bones.
• pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. pour in 2 to 3 cups of the reserved water. bring to a boil, and cook for about 15 minutes, until potatoes start to soften. add 3 more cups of the chicken water, and the noodles. season with salt-free seasoning blend, salt, and pepper. cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

Simple Stovetop Amish Chicken

Ingredients

• Servings: 6
• 1 (2 pound) roasting chicken
• 8 cups water, or as needed
• 1 (28 ounce) can low fat, low sodium chicken broth
• 3 large baking potatoes, peeled
• 1 (10 ounce) package wide egg noodles
• 1 teaspoon salt-free seasoning blend
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place the chicken into a large pot, and fill with enough water to cover it. bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. turn the chicken over once during this time so it will cook evenly. cutting the chicken into pieces can speed up the cooking process a bit.
• while the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
• when the chicken is cooked, remove it from the water. pull off the skin, and place all of the chicken meat in a separate dish. pull the meat apart in long shreds. reserve the cooking water in a separate container. discard chicken skin and bones.
• pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. pour in 2 to 3 cups of the reserved water. bring to a boil, and cook for about 15 minutes, until potatoes start to soften. add 3 more cups of the chicken water, and the noodles. season with salt-free seasoning blend, salt, and pepper. cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

Sauerbraten I

Ingredients

• Servings: 6
• 2 cups cider vinegar
• 2 cups water
• 1/3 cup brown sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 6 black peppercorns
• 1 bay leaf
• 2 onions, diced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 4 1/2 pounds rump roast
• 2 tablespoons vegetable oil
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 15 mins


• in large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• poke deep holes in roast and place in non-metal bowl. pour vinegar mixture over roast. cover and refrigerate for five days, turning once daily.
• remove roast from liquid; pat dry with paper towels. remove bay leaf and peppercorns from liquid and discard. strain liquid from vegetables, reserving both.
• heat oil in dutch oven over medium-high heat. sear all sides of roast quickly, 1 to 2 minutes each side. reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• remove roast from pan, and let cool slightly. slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. remove slices to serving platter. stir sour cream into heated liquid and heat through, but do not allow to boil. pour sauce over meat and serve immediately.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Wild Rice Stuffed Red Peppers

Ingredients

• Servings: 8
• 3 cups chicken broth
• 1 cup wild rice
• cooking spray
• 1 (26.5 ounce) can cream of mushroom soup
• 1 pound cubed cooked chicken
• 1/2 cup diced carrot
• 1/4 cup diced onion
• 2 teaspoons red pepper flakes
• 4 large red bell peppers, halved lengthwise and seeded

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• bring chicken broth to a boil in a saucepan; add wild rice. reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. remove from heat and cool for 5 minutes.
• preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
• arrange red bell pepper halves in the prepared casserole dish. fill each half with chicken-rice filling. cover casserole dish loosely with aluminum foil.
• bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Sauerbraten I

Ingredients

• Servings: 6
• 2 cups cider vinegar
• 2 cups water
• 1/3 cup brown sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 6 black peppercorns
• 1 bay leaf
• 2 onions, diced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 4 1/2 pounds rump roast
• 2 tablespoons vegetable oil
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 15 mins


• in large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. heat, stirring occasionally, until bubbles appear at edges, but do not boil.
• poke deep holes in roast and place in non-metal bowl. pour vinegar mixture over roast. cover and refrigerate for five days, turning once daily.
• remove roast from liquid; pat dry with paper towels. remove bay leaf and peppercorns from liquid and discard. strain liquid from vegetables, reserving both.
• heat oil in dutch oven over medium-high heat. sear all sides of roast quickly, 1 to 2 minutes each side. reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• remove roast from pan, and let cool slightly. slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. remove slices to serving platter. stir sour cream into heated liquid and heat through, but do not allow to boil. pour sauce over meat and serve immediately.

Chicken Wild Rice Stuffed Red Peppers

Ingredients

• Servings: 8
• 3 cups chicken broth
• 1 cup wild rice
• cooking spray
• 1 (26.5 ounce) can cream of mushroom soup
• 1 pound cubed cooked chicken
• 1/2 cup diced carrot
• 1/4 cup diced onion
• 2 teaspoons red pepper flakes
• 4 large red bell peppers, halved lengthwise and seeded

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs


• bring chicken broth to a boil in a saucepan; add wild rice. reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. remove from heat and cool for 5 minutes.
• preheat oven to 400 degrees f (200 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
• arrange red bell pepper halves in the prepared casserole dish. fill each half with chicken-rice filling. cover casserole dish loosely with aluminum foil.
• bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

Quick Fried Rice

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen mixed vegetables
• 2 eggs
• 4 cups cooked rice
• 6 slices bacon
• 1/2 cup snow peas
• 2 carrots, diced
• 2 tablespoons soy sauce
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• prepare frozen vegetables according to package instructions and set aside.
• scramble the eggs in a medium skillet and chop into small bits; set aside.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving skillet with bacon grease.
• place the rice in the skillet of bacon grease and saute for 2 to 3 minutes, until coated. mix in soy sauce, mixed vegetables, carrots and peas. cook for 20 minutes before stirring the bacon and eggs into the rice; cook for another 10 minutes, stirring, and serve.

Chinese Microwaved Tofu With Minced Lamb

Ingredients

• Servings: 2
• 3/4 cup ground lamb
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch
• 1 dash ground black pepper
• 1 dash crushed red pepper flakes
• 1 (14 ounce) package tofu, drained
• 1 green onion, chopped
• 1 tablespoon chopped carrots
• 1 chile pepper, chopped

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 30 mins


• in a bowl, mix the ground lamb with the soy sauce, sesame oil, sugar, cornstarch, black pepper, and red pepper flakes. marinate at least 10 minutes.
• place the tofu in a microwave-safe dish. place the lamb over the tofu. discard any remaining marinade. top with green onion, carrots, and chile pepper. cover with microwave-safe plastic wrap. cut a small slit in the plastic wrap to vent steam.
• cook 5 minutes on high in the microwave, or until vegetables are tender and lamb is cooked to desired doneness.

Everything But The Kitchen Sink Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) can chicken broth
• 1 (1 ounce) package garlic and mushroom soup mix
• 2 tablespoons prepared mustard
• 1 tablespoon honey
• 1 1/2 cups uncooked brown rice
• 1 1/2 cups cooked and cubed ham
• 1 pound cubed cooked chicken breast
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 celery ribs, finely chopped
• 2 carrots, peeled and diced
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 2 tablespoons dry marsala wine
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon crushed bay leaf
• 1 teaspoon dried basil
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon dried thyme
• 1 (8 ounce) container sour cream
• 1 cup dried plain breadcrumbs (optional)
• 6 ounces fresh mozzarella, grated (optional)
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking dish.
• stir the chicken broth, mushroom soup mix, mustard, and honey together in a bowl until thoroughly blended. set aside.
• spread the rice evenly over the bottom of the prepared baking dish. cover the rice with a layer of ham, then the chicken.
• heat the olive oil in a large skillet over medium heat. stir in the onion, garlic, celery, and carrots; cook until onion is transparent and caramelized, about 5 minutes. stir in the tomatoes, and cook 5 minutes more. spoon the vegetables evenly over the chicken in the baking dish. deglaze the skillet by adding the marsala wine; cook and stir over medium heat to loosen any browned pieces of vegetables from the bottom. let the liquid cool slightly, then stir into the chicken broth mixture. pour the chicken broth mixture over the vegetables in the baking dish. sprinkle with parsley, bay leaf, basil, cayenne pepper, and thyme. cover the baking dish with foil.
• bake the casserole in preheated oven until top bubbles, about 50 minutes. remove the foil, and stir in the sour cream. sprinkle mozzarella cheese and bread crumbs evenly over the top. bake, uncovered, 10 minutes more.

Pueblo Stew

Ingredients

• Servings: 12
• 2 tablespoons lard
• 6 pounds boneless lamb shoulder, cubed
• 1 teaspoon whole coriander seeds
• 2 onions, chopped
• 2 potatoes, cubed
• 2 carrots, chopped
• 5 cloves garlic, chopped
• 1 (18.75 ounce) can tomatillos, coarsely chopped
• 1 (16 ounce) can chopped green chiles
• 1 (11 ounce) can jalapeno peppers, drained and diced
• 1 (30 ounce) jar sliced nopalitos, drained and rinsed
• 2 teaspoons dried oregano
• 1 (20 ounce) can hominy, drained
• 4 teaspoons cumin seed
• 2 cups crumbled queso fresco
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 50 mins Cook Time: 55 mins Ready Time: 1 hr 45 mins


• melt lard in a large pot over high heat. stir in cubed lamb and coriander seeds. cook until the lamb has browned, about 10 minutes. stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. season with oregano and cumin seed. add water if the mixture seems too dry.
• bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the lamb is tender, about 45 minutes. to serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Chinese Microwaved Tofu With Minced Lamb

Ingredients

• Servings: 2
• 3/4 cup ground lamb
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch
• 1 dash ground black pepper
• 1 dash crushed red pepper flakes
• 1 (14 ounce) package tofu, drained
• 1 green onion, chopped
• 1 tablespoon chopped carrots
• 1 chile pepper, chopped

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 30 mins


• in a bowl, mix the ground lamb with the soy sauce, sesame oil, sugar, cornstarch, black pepper, and red pepper flakes. marinate at least 10 minutes.
• place the tofu in a microwave-safe dish. place the lamb over the tofu. discard any remaining marinade. top with green onion, carrots, and chile pepper. cover with microwave-safe plastic wrap. cut a small slit in the plastic wrap to vent steam.
• cook 5 minutes on high in the microwave, or until vegetables are tender and lamb is cooked to desired doneness.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Slow Cooker Root Vegetable Tagine

Ingredients

• Servings: 8
• 1 pound parsnips, peeled and diced
• 1 pound turnips, peeled and diced
• 2 medium onions, chopped
• 1 pound carrots, peeled and diced
• 6 dried apricots, chopped
• 4 pitted prunes, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 tablespoon dried parsley
• 1 tablespoon dried cilantro
• 1 (14 ounce) can vegetable broth

Recipe

Preparation Time: 50 mins Cook Time: 9 hrs

Ready Time: 9 hrs 50 mins


• in a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. pour in the vegetable broth.
• cover, and cook 9 hours on low.

Quick Fried Rice

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen mixed vegetables
• 2 eggs
• 4 cups cooked rice
• 6 slices bacon
• 1/2 cup snow peas
• 2 carrots, diced
• 2 tablespoons soy sauce
• 1/2 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• prepare frozen vegetables according to package instructions and set aside.
• scramble the eggs in a medium skillet and chop into small bits; set aside.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside, reserving skillet with bacon grease.
• place the rice in the skillet of bacon grease and saute for 2 to 3 minutes, until coated. mix in soy sauce, mixed vegetables, carrots and peas. cook for 20 minutes before stirring the bacon and eggs into the rice; cook for another 10 minutes, stirring, and serve.