Bev's Recipe Collection

10 cups chicken broth
2 cups (uncooked) basmati or jasmine rice
2 tablespoons olive oil
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
6 carrots, diced

1 T salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
4 cups cooked cubed chicken*

Instructions:
1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Enjoy!

*If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).

I prefer to saute the onion in the olive oil, adding the garlic halfway through. Then I place all of the ingredients (except the rice) into a roaster for 4 hours at 225 degrees. I add the rice for the last hour.

• 8 C tortellini, cooked and chilled (4 C dry)
• 1 C pesto (on this site)
• 1 red pepper, chopped
• 1/4 C Marilyn’s French Dressing (on this site)
• 14 C romaine (or other green leaf)
• 2 C cooked chicken, diced – optional
• salt and pepper to taste
• freshly shredded sharp cheddar cheese

Combine all ingredients (except cheese) in a mixing bowl.  Stir to blend all ingredients.  Sprinkle with cheese and serve.

from Sensational Summer Salads (www.urbanhomemaker.com)

• 3/4 C almonds
• 1/2 C flour
• 1 1/2 T paprika
• 1 t garlic powder
• 1 t dry mustard
• 1/2 t salt
• 1/2 t red pepper
• 3 pounds chicken breasts cut in large strips
• 1/2 C melted butter

Place almonds, flour, and spices in a food processor; process until the almonds are finely chopped. Transfer the mixture to a bowl.   Apply olive oil to wire racks and place inside a jelly roll pan.  Melt butter.  Dip chicken in butter and then into almond mixture; place chicken on rack.  Bake at 350 degrees for 1 hour (until golden brown and crispy).

from www.eatingwell.com

Excellent served with Roasted Vegetables.

• 12 C chicken broth (divided)
• 1 large sweet onion, chopped
• 6 C frozen mixed vegetables
• 6 C cooked, cubed chicken
• 3 cloves garlic, minced
• 1 T salt
• 1 t parsley
• 1/4 t pepper
• 1 1/2 C flour
• 1 1/2 C milk

Biscuits Supreme

Pour 6 cups of broth in a large stock pot. Add onions and vegetables. Bring to a boil and simmer for 10 minutes.  Add chicken, seasonings, and 6 more cups of broth.  Bring to a boil and simmer for 10 more minutes.  In a bowl, whisk together the flour and milk, removing lumps.  Slowly pour into simmering mixture while bringing to a boil again, stirring constantly.  Boil for several minutes, until thickened into a gravy.  Serve over hot biscuits.  Serves 12

adapted from tammysrecipes.com

• 2 T lemon rind
• 2 T lemon juice
• 2 T minced garlic
• 2 T olive oil
• 1 1/2 t salt
• 3/4 t pepper
• 3 pounds chicken tenders

Combine all sauce ingredients and marinate chicken.

• 3 bell peppers, your choice of color, cut into 1″ pieces
• 2 sweet onions, cut into wedges

Place the  vegetables on a parchment-lined jelly roll pan and broil for 13 minutes or till done, turning occasionally. Broil the chicken, turning once for a total of 19 minutes.

• 1/2 C organic Greek yogurt
• 1/2 C sour cream
• 1/4 C pesto

Combine the above.  Serve sauce with the chicken and vegetables over brown rice.

from myrecipes.com

Dressing Ingredients:

• 6 T olive oil
• 6 T balsamic vinegar
• 3 cloves garlic, crushed
• 1/2 t salt
• pinch of pepper

Salad and Toppings:

• 10 C lettuce of your choice, freshly washed and torn
• 1 bell pepper of your choice, chopped
• 2 C cooked or grilled chicken, cubed
• 2 (15 oz.) cans black beans, drained and rinsed
• sliced green onions
• 2 avocados, peeled and diced
• a handful of chopped fresh cilantro

Combine dressing ingredients in a small bowl and whisk with a fork or small whisk.  Set aside for flavors to combine.  Prepare lettuce and toppings as specified in the ingredients list.  Layer salad starting with the lettuce.  Sprinkle pepper, chicken, black beans, green onions, avocado, and cilantro.  Drizzle dressing on top and enjoy!

adapted from tammysrecipes.com

• 16 oz. chicken broth
• 1 1/3 C brown rice
• 20 oz (or more) frozen chopped broccoli
• 6 T butter (or coconut oil)
• 6 T flour
• 2 t salt
• pinch of pepper
• 4 C milk
• 3 C cooked chicken, chopped
• Swiss cheese, sliced

In small saucepan, bring the chicken broth and brown rice to boiling. Simmer, uncovered, 25 minutes. Remove from heat; let stand, covered, 10 minutes.  Cook broccoli and drain.  Melt butter in large pot; stir in flour, salt, and pepper.  Add milk.  Over medium-high heat, cook and stir till bubbly. Remove from heat.  Stir in chicken, rice, and broccoli.  Bake in a large 13 x 9″ baking pan for 35 minutes at 350 degrees, topping with Swiss cheese for the last 10 minutes.

12 servings

• 1 1/2 pounds chicken (chopped or diced, cooked and drained)
• 6 C chicken broth
• 5 potatoes, diced
• 2 1/4 C chopped cabbage
• 2 leeks, diced
• 1 sweet onion, chopped
• 3 carrots, diced
• 1/4 C chopped fresh parsley
• 1 T salt
• 2 t paprika
• 2 small bay leaves
• 3/4 C sour cream, optional

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

• 3 pounds boneless chicken breasts, chunks or slices
• 2 T olive oil
• 1/2 C water
• 6 T ketchup
• 1 T chili powder
• 1 1/2 t ground cumin
• 1 1/2 t onion powder
• 1 1/2 t garlic powder
• 20 oz. can pineapple tidbits, drained
• 1 avocado, peeled and thinly sliced
• diced tomato
• sour cream
• salsa

In a large skillet, cook chicken in olive oil over medium heat; drain, and return to skillet.  Combine water, ketchup, and spices; pour over chicken.  Cook for another 5 minutes, stirring occasionally, until most of the water evaporates.  Serve on warm flour tortillas with pineapple tidbits, sliced avocados, diced tomatoes, sour cream, and salsa.  No need for cheese with this dish!

Adapted from publix.com/aprons

• 3.75 pounds boneless chicken breasts
• 4 T butter
• 1 C sliced sweet onion
• 4 cloves fresh garlic, crushed
• 1 C chopped fresh cilantro
• 1 1/2 C salsa

Heat butter in a saucepan over medium heat.  Add onion and garlic and saute until soft.  Add chicken breasts and saute until golden brown.  Add salsa and cilantro.  Reduce to low and simmer for 3-5 minutes.  Serve over brown rice.

Adapted from recipezaar.com #26727