Bev's Recipe Collection

This recipe is for those of you who want to know exactly how much of everything I happen to dump into the jar. 🙂

• 2 oz. feta cheese, chunked (2/3 cup)
• 3/16 t. garlic powder
• 3/16 t. parsley
• 1/8 t. basil
• a dash of salt, cumin, and ground mustard
• 1 cup olive oil

Combine in a jar.

It’s best chilled, but let it sit at room temperature for a little while before serving.

–Amy

• 2 (15 oz.) cans diced tomatoes
• 1 t each of basil, parsley, and garlic powder
• 1/2 t each of salt, thyme, and onion powder
• 4 (15 oz.) cans tomato sauce

In a stockpot, simmer diced tomatoes and spices until fragrant. Add tomato sauce, turn heat to low, and let it simmer until your patience runs out.

Makes 10+ cups

• 3 lb. boneless skinless chicken tenders
• 2 T Cajun seasoning
• 2 t salt
• olive oil
• 44 oz. chicken broth (5 1/2 C)
• 3 C uncooked brown rice
• 2 green peppers, coarsely chopped
• 2 red bell peppers, coarsely chopped
• 1 C chopped green onions
• 1 T garlic, minced
• 1 1/2 t dried thyme
• 1 t ground turmeric

Mix the Cajun seasoning and salt in a bowl. Heat oil in a large skillet over medium-high heat. Dip one side of the chicken and place into the oil skillet; cook until browned on both sides. Transfer to a plate.

Add chicken broth to skillet. Bring to a boil, scraping brown bits from the bottom of skillet. Pour into a greased roasting pan. Add rice and spices. Stir well. Spread peppers and onions on top. Place browned chicken on top of that. Cover and bake at 350 degrees for 1 hour 40 minutes. (1 hour 15 minutes on convection)

adapted from Incredibly Easy Gluten-Free Recipes