This is relatively quick and easy, great for a chilly evening when you don't have a lot of time.
Chicken and Hominy Soup
1 Tbsp. oil
1 large onion -- chopped
3 cloves garlic -- chopped
2 cups cooked chicken pieces
4 cups chicken broth
1/4 tsp. pepper
1 can hominy -- rinsed and drained
In a soup pot, sauté onions and garlic. Add chicken, broth, and pepper. Heat to boiling. Reduce heat and simmer for five minutes. Stir in hominy and simmer for five more minutes.
Thursday, November 9, 2017
Chicken and Broccoli Teriyaki with Noodles
Note that the chicken has to marinate in the fridge for two hours before you finish making the recipe -- plan accordingly.
Chicken and Broccoli Teriyaki with Noodles
1/3 cup teriyaki sauce
2 tsp. ginger
1 Tbsp. sugar
2 cups cooked chicken pieces
1 cup chicken broth
2 tsp. cornstarch
1/2 tsp. oil
2 packages chicken ramen
1 bunch broccoli -- cut florets into bite-sized pieces
8 oz. sliced fresh mushrooms
1 can water chestnuts
1/3 cup green onions -- chopped
Line a 3-quart casserole with tin foil, allowing enough extra to fold over and cover the pan. Spray tin foil with cooking spray. Combine teriyaki, ginger, sugar, and chicken in a container. Refrigerate 2 hours. Combine chicken broth and cornstarch; stir with a whisk. Stir in oil and one flavor packet from noodles. Set aside. Break each noodle pack into four pieces; arrange in pan. Pour broth mix over noodles. Add broccoli, mushrooms, and water chestnuts. Top with chicken and green onions. Fold ends of tin foil over, and crimp edges to seal. Bake at 475 for 20 minutes.
Chicken and Broccoli Teriyaki with Noodles
1/3 cup teriyaki sauce
2 tsp. ginger
1 Tbsp. sugar
2 cups cooked chicken pieces
1 cup chicken broth
2 tsp. cornstarch
1/2 tsp. oil
2 packages chicken ramen
1 bunch broccoli -- cut florets into bite-sized pieces
8 oz. sliced fresh mushrooms
1 can water chestnuts
1/3 cup green onions -- chopped
Line a 3-quart casserole with tin foil, allowing enough extra to fold over and cover the pan. Spray tin foil with cooking spray. Combine teriyaki, ginger, sugar, and chicken in a container. Refrigerate 2 hours. Combine chicken broth and cornstarch; stir with a whisk. Stir in oil and one flavor packet from noodles. Set aside. Break each noodle pack into four pieces; arrange in pan. Pour broth mix over noodles. Add broccoli, mushrooms, and water chestnuts. Top with chicken and green onions. Fold ends of tin foil over, and crimp edges to seal. Bake at 475 for 20 minutes.
Italian Veggie Bake
We're having this for supper tonight :-9
Italian Veggie Bake
2 Tbsp. oil
1/2 lb frozen Italian veggie mix -- thawed
1/2 lb spinach -- thawed
1 can chunky veggie spaghetti sauce
1 jar alfredo sauce
1 lb. mostaciolli -- cooked according to package
3 cups shredded Mozzarella
1 tsp. salt
1/2 tsp. pepper
Heat oil over medium high heat and sauté Italian vegetables. Season with salt and pepper. Add spinach; cook until water evaporates. Stir in sauces: heat through. Toss with pasta and 1 1/2 cups of mozzarella. Place in a greased 9x13 pan. Top with remaining cheese. Bake at 425 degrees for 12 minutes.
Italian Veggie Bake
2 Tbsp. oil
1/2 lb frozen Italian veggie mix -- thawed
1/2 lb spinach -- thawed
1 can chunky veggie spaghetti sauce
1 jar alfredo sauce
1 lb. mostaciolli -- cooked according to package
3 cups shredded Mozzarella
1 tsp. salt
1/2 tsp. pepper
Heat oil over medium high heat and sauté Italian vegetables. Season with salt and pepper. Add spinach; cook until water evaporates. Stir in sauces: heat through. Toss with pasta and 1 1/2 cups of mozzarella. Place in a greased 9x13 pan. Top with remaining cheese. Bake at 425 degrees for 12 minutes.
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