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No brainer recipes
- Thread starter tripleV
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Skillet Chicken and Rice
1 pound skinless, boneless chicken breasts, cut into cubes
1 can (14 1/2 ounces) Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
3/4 cup uncooked regular long-grain rice
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1. In medium nonstick skillet over medium-high heat, cook chicken in 2 batches until browned, stirring often. Set chicken aside.
2. Add broth, basil and garlic powder. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 5 minutes.
3. Return chicken to pan. Stir in vegetables. Cover and cook 15 minutes more or until rice is done and most of liquid is absorbed.
1 pound skinless, boneless chicken breasts, cut into cubes
1 can (14 1/2 ounces) Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
3/4 cup uncooked regular long-grain rice
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
1. In medium nonstick skillet over medium-high heat, cook chicken in 2 batches until browned, stirring often. Set chicken aside.
2. Add broth, basil and garlic powder. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 5 minutes.
3. Return chicken to pan. Stir in vegetables. Cover and cook 15 minutes more or until rice is done and most of liquid is absorbed.
Slim Skillet Chicken
1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs (about 1 pound)
Vegetable cooking spray
1 can (10 3/4 ounces) 98% Fat-Free Cream of Chicken Soup
1/2 cup water
4 cups hot cooked rice
1. Mix sage and thyme. Sprinkle chicken with seasoning mixture.
2. Spray medium skillet with cooking spray and heat over medium heat 1 minute. Add chicken and cook 15 minutes or until chicken is browned and no longer pink. Remove and keep warm.
3. Add soup and water. Reduce heat to low and heat through. Serve over chicken with rice.
1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs (about 1 pound)
Vegetable cooking spray
1 can (10 3/4 ounces) 98% Fat-Free Cream of Chicken Soup
1/2 cup water
4 cups hot cooked rice
1. Mix sage and thyme. Sprinkle chicken with seasoning mixture.
2. Spray medium skillet with cooking spray and heat over medium heat 1 minute. Add chicken and cook 15 minutes or until chicken is browned and no longer pink. Remove and keep warm.
3. Add soup and water. Reduce heat to low and heat through. Serve over chicken with rice.
BBQ Chicken
1 can (26 oz.) Tomato Soup
1/4 cup honey
2 tsp. dry mustard
1 tsp. onion powder
8 bone-in chicken breast halves, skinned
MIX soup, honey, mustard and onion.
GRILL or broil chicken for 35 min. or until done, turning often and brushing with sauce.
HEAT remaining sauce to a boil and serve with chicken.
1 can (26 oz.) Tomato Soup
1/4 cup honey
2 tsp. dry mustard
1 tsp. onion powder
8 bone-in chicken breast halves, skinned
MIX soup, honey, mustard and onion.
GRILL or broil chicken for 35 min. or until done, turning often and brushing with sauce.
HEAT remaining sauce to a boil and serve with chicken.
Lemon Broccoli Chicken
Vegetable cooking spray
1 pound skinless, boneless chicken breasts, cut into strips
1 can (10 3/4 ounces) Fat Free Cream of Broccoli Soup
1/2 cup milk
1 tablespoon lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups cooked broccoli flowerets
4 cups hot cooked rice, cooked without margarine or salt
1. Spray medium skillet with cooking spray and heat over medium-high heat 1 minute. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside.
2. Add soup, milk, lemon juice, garlic powder, pepper and broccoli. Heat to a boil. Return chicken to pan and heat through. Garnish rice with chopped fresh parsley. Serve over rice.
Vegetable cooking spray
1 pound skinless, boneless chicken breasts, cut into strips
1 can (10 3/4 ounces) Fat Free Cream of Broccoli Soup
1/2 cup milk
1 tablespoon lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups cooked broccoli flowerets
4 cups hot cooked rice, cooked without margarine or salt
1. Spray medium skillet with cooking spray and heat over medium-high heat 1 minute. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside.
2. Add soup, milk, lemon juice, garlic powder, pepper and broccoli. Heat to a boil. Return chicken to pan and heat through. Garnish rice with chopped fresh parsley. Serve over rice.
Phemomena
New member
cooking with phem 101
chicken breasts ala phem
get chicken out of package
rinse with lime juice
put in heated frying pan
cook until done
eat
can't get much more nobrainer than that
sometimes i get crazy and put low cal ital or catalina dressing on top, but that's an advanced class...
chicken breasts ala phem
get chicken out of package
rinse with lime juice
put in heated frying pan
cook until done
eat
can't get much more nobrainer than that
sometimes i get crazy and put low cal ital or catalina dressing on top, but that's an advanced class...
Balsamic Salmon Salad
Brush fresh salmon filet with 1 tsp. light teriaki marinade, chopped garlic, garlic powder, parsely, and pepper. Bake at 350 until fish flakes easily.
Mix mesculin salad greens with pepper, garlic powder, basil, oregano, chopped garlic, balsaic vinaigrette.
Place fish on top of salad greens
all spices optional*
Brush fresh salmon filet with 1 tsp. light teriaki marinade, chopped garlic, garlic powder, parsely, and pepper. Bake at 350 until fish flakes easily.
Mix mesculin salad greens with pepper, garlic powder, basil, oregano, chopped garlic, balsaic vinaigrette.
Place fish on top of salad greens
all spices optional*
Put salmon fillets in the center of a large piece of aluminum foil. Cover the salmon with lemon and lime juice, and sprinkle with cilantro. You can also add onion, tomato, or sweet green pepper slices if you wish.
Wrap the salmon in the aluminum foil, sealing the edges tightly. Toss the wrapped salmon onto the barbeque (or oven) at medium heat for about 25 minutes, turning it about every 5 minutes.
Serve with brown rice and steamed broccoli if want
Wrap the salmon in the aluminum foil, sealing the edges tightly. Toss the wrapped salmon onto the barbeque (or oven) at medium heat for about 25 minutes, turning it about every 5 minutes.
Serve with brown rice and steamed broccoli if want
Black Bean and Salsa Fish
Take one can of black beans, drain, and rinse well. Get your favorite fish and grill in oven with lemon juice, lemon pepper, and parsley until done.
While fish is cooking, put beans in a skillet that has been sprayed with Pam and add diced garlic glove and pepper to taste. Warm beans and simmer on low until fish is done.
Chop up 3 to 4 green onions. Once fish is cooked, place beans on plate and put fish on top of beans. Next top with 2 to 3 tsps of salsa and green onions.
Take one can of black beans, drain, and rinse well. Get your favorite fish and grill in oven with lemon juice, lemon pepper, and parsley until done.
While fish is cooking, put beans in a skillet that has been sprayed with Pam and add diced garlic glove and pepper to taste. Warm beans and simmer on low until fish is done.
Chop up 3 to 4 green onions. Once fish is cooked, place beans on plate and put fish on top of beans. Next top with 2 to 3 tsps of salsa and green onions.
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