Bev's Recipe Collection

• 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

• 2 1/4 pounds boneless and skinless chicken breast halves
• 9 large carrots, thickly sliced
• 6 celery stalks with leaves, cut in 1″ pieces
• 1 large sweet onion, chopped
• scant 4 t salt
• 1 1/2 t pepper
• 6 C water
• 1 T dried basil leaves
• 6 C dry noodles of your choice

Put carrots, celery, and onion in bottom of 6 quart slow cooker.  Add the chicken.  Top with salt, pepper, and water.  Sprinkle basil over top.  Cover and cook on low  until done (8-10 hours). Serve over cooked noodles.

• 1/3 C flour
• 1 1/2 t dried thyme leaves
• 1 t salt
• 1/2 t pepper
• 2 1/2 pounds boneless, skinless chicken tenders
• 5 T + 2 T butter or coconut oil
• 1 small onion, chopped
• 1 large garlic clove, minced
• 1/4 C lemon juice
• 1 1/2 C chicken broth
• chopped fresh parsley, optional

Combine flour, thyme, salt, and pepper.  Dip chicken in flour mixture and brown over medium-high heat in skillet with melted butter.  Remove chicken. Discard pan remains.  Reduce heat to medium and melt 2 T butter; cook onion, stirring occasionally, about 2 minutes.  Stir in garlic and cook 1 minute.  Stir in lemon juice and cook 1 minute.  Add chicken broth and bring to a boil.  Return chicken to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes.  Sprinkle with chopped parsley.

I serve this with steamed carrots and broccoli over brown rice, which makes a beautiful presentation.

• 1/4 C melted butter or olive oil
• 1 t lemon juice
• 1/2 t salt
• 1 1/2 t fresh dill, chopped
• 1/16 t red pepper
• 2 pounds salmon, cut 1 inch thick

Place melted butter, lemon juice, salt, dill, and red pepper in  small bowl and stir to combine.  Preheat broiler.  Place salmon on lightly greased pan and brush with half of the seasoned butter.  Broil, 5 inches from source of heat, 8 minutes.  Turn heat to 400  degrees, close oven, and bake an additional 8 minutes.  Brush with remaining butter blend.  Serve.

redlobster.com uses twice the butter blend, but we prefer this amount.  We suggest rice and a couple green vegetables alongside.

• 2 cans (15 oz.) red beans, drained and rinsed
• 2 cans (15 oz.) great northern beans, drained and rinsed
• 2 cans (15 oz.) black beans (undrained)
• 1 can (28 oz.) Bush’s Vegetarian Baked Beans (undrained)
• 1 large sweet onion, chopped
• 2 t salt
• 2 t lemon juice
• 1/2 t each dried basil, dried oregano, ground cumin, garlic powder, and pepper

Saute onion in a large pot with a little olive oil, then add the remaining ingredients.  Stir, heat through and serve over rice.

• 30 ounces of canned Alaskan salmon
• 3 to 5 eggs
• 1 C celery, finely diced
• 1  C sweet onion, finely diced
• 1 C rolled oats, crackers, or bread crumbs
• 1/4 C lemon juice
• 1 t salt
• 1 t dried dill weed
• 1/4 t pepper
• fresh parsley, chopped (optional)

Remove bones and skin from canned salmon.  Mix with other ingredients.  Form into a loaf and place in the center of glass pan.  Bake at 350 degrees for 50 minutes.

These can also be made into patties and cooked in a skillet.

• 2 T each olive oil and butter
• 1 sweet onion, chopped
• 1 T garlic, minced
• 3 T flour
• 1 T dried tarragon
• 2 C carrots, sliced
• 2 C diced potatoes
• 1 1/2 Granny Smith apples, cored and diced
• 32 oz. chicken broth
• 1 C frozen peas
• 1 1/2 T chopped fresh dill
• 4 C diced cooked chicken
• 1/4 t salt
• 1/8 t pepper
• 2 deep casserole dishes lined with pie crust
• pie crust to top casseroles

Heat the oil and butter in a large pot over medium heat.  Add the onion; cook, stirring for 5 minutes.  Add the garlic; cook 1 minute more.  Sprinkle with flour and tarragon; turn to low and stir constantly 1 minute more.  Add the carrots, potatoes, apple and broth; bring to a boil.  Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.  Add the peas, dill, chicken, salt and pepper; cook 5 minutes more.  Spoon the mixture into crust-filled casserole dishes and top with more crust.  Crimp edges to seal.  Bake at 350 degrees for an hour or until crust is golden.

(slightly adapted from The St. Petersburg Times)

• 3 C diced cooked chicken
• 13 oz pasta of choice
• 2/3 C melted butter
• 2/3 C flour
• 2 1/3 C milk
• 10 oz. chicken broth (or substitute more milk)
• 1/3 C cooking sherry or white grape juice
• 1/2 t salt
• 1/2 t paprika
• 1/4 t nutmeg
• 1/2 C Parmesan cheese

Cook pasta according to package directions until just barely tender; drain.  In a large pot, make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat.  Blend in milk and chicken broth.  Return to heat; cook over medium-high and stir until thickened.  Remove from heat.  Blend in sherry and salt.  Sprinkle on and blend in paprika and nutmeg.  Mix pasta and chicken in with the sauce and place in a lightly oiled 13″ x 9″ baking dish.  Top with Parmesan cheese.  Bake at 350 degrees for 20-30 minutes until bubbly.

(slightly adapted from urbanhomemaker.com  They used leftover turkey and turkey broth, and add mushrooms when adding sherry.)

• 5 C sliced organic carrots
• 44 oz. chicken broth
• 2 large broccoli florets or 20 oz. frozen broccoli (or peas)
• 1 sweet onion, finely chopped
• 1 C celery, sliced
• 2 t salt
• 1/2 t pepper
• 1 C milled oat flour (blend or process 1 C oats)
• 3 1/2 C milk
• 12 oz. Swiss cheese, optional
• 3-4 C diced cooked chicken

Combine carrots, broth, onions, celery, broccoli, salt, and pepper in a large pot.  Bring to a rolling boil over medium high heat.  Simmer 10 minutes. Whisk flour into milk and add to the pot. Add chicken also. Bring the pot to a rolling boil again and then let simmer another 10 minutes. Remove from heat.  Stir in cheese.  Serves 12.

We serve this with rice.

(Adapted from urbanhomemaker.com  They used leftover turkey and turkey broth.)

• 3 pounds chicken breasts (skinned and boned)
• crushed pineapple, drained
• 1 T tapioca starch
• 1 T water
• 1/2 C honey
• 1/2 C soy sauce
• 1/4 C vinegar
• 1 clove garlic, crushed
• 1/2 t ginger
• 1/4 t paprika

In small saucepan, combine tapioca starch and water. Add remaining ingredients, except chicken and pineapple. Cook, stirring often over medium/high heat till the sauce bubbles and thickens. Place chicken in a parchment-lined pan and brush with sauce. Bake at 350 degrees for one hour.

Serve over rice, and top with pineapple and dry-roasted peanuts.

(I cook 4 pounds of frozen oriental vegetables.)

adapted from Better Homes and Gardens New Cook Book from the 70s😃