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  • 5 Ingredient Chicken - 2

    From Dave Drum@1:396/45 to All on Tuesday, February 04, 2025 15:25:18
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken & Vegetable Curry Couscous
    Categories: Five, Poultry, Vegetables, Pasta, Fruits
    Yield: 6 servings

    1 tb Butter
    1 lb Boned, skinned chicken; in
    - strips
    16 oz Bag frozen vegetable blend
    - your choice
    1 1/4 c Water
    5 11/16 oz Pkg curry-flavored couscous
    - mix
    1/2 c Raisins

    In a cast-iron or other heavy skillet, heat butter over
    medium-high heat. Add chicken; cook and stir until no
    longer pink.

    Add vegetable blend, water and contents of couscous
    seasoning packet. Bring to a boil; stir in couscous and
    raisins. Remove from heat; let stand, covered, until
    water is absorbed, about 5 minutes. Fluff with a fork.

    Elizabeth Hokanson, Arborg, Manitoba

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:12:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheese Chicken Soup
    Categories: Poultry, Vegetables, Potatoes, Cheese
    Yield: 8 servings

    4 c Shredded, cooked chicken
    3 1/2 c Water
    21 1/2 oz (2 cans) cream of chicken
    - soup; undiluted
    16 oz Bag mixed vegetables;
    - thawed
    14 1/2 oz Can diced potatoes; drained
    1 lb Velveeta; diced
    Minced chives; opt

    In a Dutch oven, combine the first 5 ingredients. Bring
    to a boil. Reduce heat; cover and simmer until
    vegetables are tender, 8-10 minutes. Stir in cheese just
    until melted (do not boil). If desired, top with minced
    fresh chives.

    LaVonne Lundgren, Sioux City, Iowa

    Makes: 8 servings (22/3 quarts)

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:14:02
    ... "The fruit shall be for food, and the leqves for medicine" -- Ezekiel
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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:15:04
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cranberry Maple Chicken
    Categories: Poultry, Fruits
    Yield: 6 servings

    2 c Fresh or frozen cranberries
    3/4 c Water
    1/3 c Sugar
    6 Boned, skinned chicken
    - breast halves (4 oz ea)
    1/2 ts Salt
    1/4 ts Pepper
    1 tb Oil
    1/4 c Maple syrup

    In a small saucepan, combine the cranberries, water and
    sugar. Cook over medium heat until berries pop, about 15
    minutes.

    Meanwhile, sprinkle chicken with salt and pepper. In a
    large nonstick skillet, cook chicken in oil over medium
    heat until juices run clear, 4-5 minutes on each side.
    Stir syrup into cranberry mixture; serve with chicken.

    Kim Pettipas of Oromocto, New Brunswick

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:16:06
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Cordon Bleu Stromboli
    Categories: Five, Breads, Poultry, Cheese, Pork
    Yield: 6 servings

    13 3/4 oz Refrigerated pizza crust
    4 sl (thin) deli ham
    1 1/2 c Shredded, cooked chicken
    6 sl Ementhal (Swiss) cheese
    1 tb Butter; melted
    Roasted garlic Alfredo
    - sauce; opt

    Set oven @ 400ºF/205ºC.

    Unroll pizza dough onto a baking sheet. Layer with ham,
    chicken and cheese to within 1/2 in. of edges. Roll up
    jelly-roll style, starting with a long side; pinch seam
    to seal and tuck ends under. Brush with melted butter.

    Bake until crust is dark golden brown, 18-22 minutes.
    Let stand 5 minutes before slicing. If desired, serve
    with Alfredo sauce for dipping.

    Cyndy Gerken, Naples, Florida

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:17:08
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Glazed Roast Chicken
    Categories: Five, Poultry, Fruits, Wine
    Yield: 6 servings

    1 c White wine or chicken broth
    1 c Apricot preserves or quince
    - jelly
    1 tb Stone-ground mustard
    4 lb Broiler/fryer chicken
    3/4 ts Salt
    1/2 ts Pepper
    Sprigs fresh parsley; opt

    Set oven @ 375ºF/190ºC.

    In a small saucepan, bring wine to a boil; cook until
    wine is reduced by half, 3-4 minutes. Stir in preserves
    and mustard. Reserve half of the glaze for serving.

    Place chicken on a rack in a shallow roasting pan,
    breast side up. Sprinkle with salt and pepper. Tuck
    wings under chicken; tie drumsticks together.

    Roast 45 minutes; baste with glaze. Continue roasting
    chicken , basting occasionally with glaze. Cover loosely
    with foil if chicken browns too quickly. Remove chicken
    from oven; tent with foil. Let stand 15 minutes before
    carving. Serve with remaining reserved glaze and
    parsley.

    Victoria Miller, San Ramon, California

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:18:10
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Provolone
    Categories: Five, Poultry, Cheese, Pork, Herbs
    Yield: 4 servings

    4 (4 oz ea) boned, skinned
    - chicken breast halves
    1/4 ts Pepper
    8 Fresh basil leaves
    4 Thin slices prosciutto or
    - deli ham
    4 sl Provolone cheese

    Sprinkle chicken with pepper. In a large skillet coated
    with cooking spray, cook chicken over medium heat, 4-5
    minutes on each side.

    Transfer to an ungreased baking sheet; top with the
    basil, prosciutto and cheese. Broil 6-8 in. from the
    heat until cheese is melted, 1-2 minutes.

    Dawn Bryant, Thedford, Nebraska

    Makes: Dawn Bryant, Thedford, Nebraska

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:19:12
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Aloha Pizza
    Categories: Five, Poultry, Cheese, Fruits, Bbq
    Yield: 6 servings

    8 oz Can refrigerated crescent
    - rolls
    1/2 c Honey barbecue sauce
    6 oz Pkg ready-to-use grilled
    - chicken breast strips
    1 c Pineapple tidbits
    1 1/2 c Shredded Mexican cheese
    - blend

    Unroll crescent dough into a greased 13" X 9" baking
    pan; seal seams and perforations. Bake at 375ºF/190ºC
    until golden brown, 6-8 minutes.

    Spread sauce over crust. Top with chicken, pineapple and
    cheese. Bake until cheese is melted, 12-15 minutes
    longer.

    Wendy Huffman, Bloomington, Illinois

    Makes: 6 pieces

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:20:14
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Champion Chicken Puffs
    Categories: Five, Poultry, Breads, Cheese
    Yield: 32 servings

    4 oz Cream cheese; softened
    1/2 ts Garlic powder
    1/2 c Shredded cooked chicken
    16 oz (2 tubes) refrigerated
    - crescent rolls

    Set oven @ 375ºF/190ºC.

    In a small bowl, beat cream cheese and garlic powder
    until smooth. Stir in chicken.

    Unroll crescent dough; separate into 16 triangles. Cut
    each in half lengthwise, forming 2 triangles. Place 1
    teaspoon chicken mixture in the center of each. Fold
    short side over filling; press sides to seal and roll
    up.

    Place 1" apart on greased baking sheets. Bake until
    golden brown, 12-14 minutes. Serve warm.

    Amber Kimmich, Powhatan, Virginia

    Makes: 32 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:396/45 to All on Thursday, February 06, 2025 14:21:16
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pressure-Cooker Lemon Chicken w/Basil
    Categories: Five, Citrus, Herbs, Poultry
    Yield: 4 servings

    4 Boned, skinned chicken
    - breast halves (6 oz ea)
    2 md Lemons
    1 bn Fresh basil leaves (3/4 oz)
    2 c Chicken stock

    Place chicken in a 6 qt. electric pressure cooker.
    Finely grate enough zest from lemons to measure 4
    teaspoons. Cut lemons in half; squeeze juice. Add zest
    and juice to pressure cooker.

    Tear basil leaves directly into pressure cooker; add
    chicken stock. Lock lid; close pressure-release valve.
    Adjust to pressure-cook on high for 6 minutes.
    Quick-release pressure. When cool enough to handle,
    shred meat with 2 forks; return to pressure cooker. If
    desired, stir in additional lemon zest and chopped
    basil. Serve with a slotted spoon.

    Deborah Posey, Virginia Beach, Virginia

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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