Chicken and Wild Rice Chowder

From Better Homes and Gardens

Ingredients

• 1 cup sliced carrots (2 medium)
• 1 cup sliced celery (2 stalks)
• 1 cup quartered mushrooms
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 2 14-oz. cans chicken broth
• Chicken from Creamy Basil Chicken, chopped
• 3/4 cup cooked wild rice
• 1/4 tsp. ground black pepper
• 1-1/2 cups half-and-half

Directions

1. In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through. Makes 4 servings.

Nutrition Facts

• Calories 445, Total Fat (g) 22, Saturated Fat (g) 13, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 140, Sodium (mg) 1019, Carbohydrate (g) 21, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 40, Vitamin C (DV%) 6, Calcium (DV%) 14, Iron (DV%) 10, Percent Daily Values are based on a 2,000 calorie diet.

Herb-Garlic Beef Roast Recipe

From Better Homes and Gardens.

Ingredients

• 1 17-oz. pkg. refrigerated cooked beef roast au jus
• 1 lb. small round red potatoes
• 3 medium carrots
• 1 Tbsp. cooking oil
• Freshly ground black pepper
• 3 Tbsp. chopped fresh Italian (flat-leaf) parsley
• 3 to 6 cloves garlic, minced
• 1 Tbsp. finely shredded lemon peel

Directions

1. In large skillet cook beef roast, covered, over medium heat for 10 minutes. Uncover and simmer for 5 minutes more, until juices are slightly reduced. Meanwhile, quarter potatoes. Peel and diagonally slice carrots in 3/4-inch pieces. Place vegetables in microwave-safe dish. Drizzle with cooking oil and sprinkle with pepper; toss to coat. Tightly cover with lid or plastic wrap. Microwave on high (100% power) for 10 minutes or until tender.

2. For herb-garlic mixture, in a small bowl combine parsley, garlic, and lemon peel. To serve, stir vegetables into skillet with beef and juices. Divide among serving dishes. Sprinkle with herb-garlic mixture. Makes 4 servings.

Nutrition Facts

• Calories 311, Total Fat (g) 12, Saturated Fat (g) 5, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 2, Cholesterol (mg) 64, Sodium (mg) 465, Carbohydrate (g) 28, Total Sugar (g) 6, Fiber (g) 4, Protein (g) 25, Vitamin C (DV%) 52, Calcium (DV%) 4, Iron (DV%) 18, Percent Daily Values are based on a 2,000 calorie diet.

Creamy Basil Chicken Recipe

From Better Homes and Gardens

Ingredients

• 2 cups sliced mushrooms
• 2 medium red and/or yellow sweet peppers, cut into strips
• 1 large onion, sliced
• 4 oz. cooked bacon, chopped
• 8 cloves garlic, minced
• 3 Tbsp. quick-cooking tapioca, crushed
• 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
• 1 cup chicken broth
• 1/4 cup dry white wine or vermouth
• 1 lb. asparagus spears
• 1/3 cup whipping cream
• 1/2 cup plus 2 Tbsp. snipped fresh basil
• 2 cups hot cooked orzo pasta
• 2 Tbsp. grated parmesan cheese

Directions

1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.

2. Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.

3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.

4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.

5. * To store chicken breast halves, wrap tightly and refrigerate up to 3 days.

Nutrition Facts

• Calories 556, Total Fat (g) 21, Saturated Fat (g) 9, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 892, Carbohydrate (g) 43, Total Sugar (g) 8, Fiber (g) 5, Protein (g) 47, Vitamin C (DV%) 177, Calcium (DV%) 12, Iron (DV%) 26, Percent Daily Values are based on a 2,000 calorie diet.

Fast Chicken and Rice Recipe

Courtesy of Better Homes and Gardens. I recommend using brown rice for better nutrition. I'm going to try this one tonight and see how I like it!

• 1 8.8-ounce package cooked brown or white rice
• 1/2 cup frozen peas
• 1 pound chicken breast tenders, halved crosswise
• 1 tablespoon cooking oil
• 1/4 cup bottled stir- fry sauce
• Packaged oven-roasted sliced almonds

Directions

1. Stir peas into rice pouch. Heat in microwave according to package directions.

2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds. Makes 4 servings.

Nutrition Facts

• Calories 311, Total Fat (g) 9, Saturated Fat (g) 1, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 3, Cholesterol (mg) 66, Sodium (mg) 453, Carbohydrate (g) 25, Total Sugar (g) 1, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 5, Calcium (DV%) 3, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet.