Chicken Paprika

1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1 tablespoon canola oil

2 large green bell peppers, thinly sliced

1 large onion, halved and thinly sliced

2 teaspoons hot or sweet paprika

1/2 cup dry white wine

1 1/2 cups canned crushed tomatoes

1/2 cup reduced-sodium chicken broth

1 tablespoon lemon juice

1/4 cup reduced-fat sour cream

2 tablespoons chopped fresh parsley

directions

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.

Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.

Remove from the heat; stir in sour cream. Sprinkle with parsley.

Roasted Green Beans and Tomatoes

Roasted Beans and Tomatoes

Serves 4

Tags: sides vegetables beans 30 Minute Meals roast

Submitted by

Rachael Ray

on 08/08/08

These go well with Provencal Chicken Burgers with Pizzaladiere Topping.

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INGREDIENTS

1 pound trimmed green beans

1 pint cherry tomatoes

Extra virgin olive oil (EVOO), for drizzling

Salt and freshly ground black pepper

PREPARATION

Heat the oven to 450°F with an empty baking sheet on an upper rack.

Coat the beans and tomatoes with EVOO and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast for 22-25 minutes until caramelized. Serve as a side.

Mocha Crinkle Cookies

• 
  
  1 Cup unsweetened cocoa powder
  2 cups sugar
  ½ Cup vegetable oil
  4 eggs
  2 teaspoons Vanilla
  2 cups all-purpose flour
  2 teaspoons baking powder
  ½ teaspoon salt
  ½ cup confectioners’ sugar
  1. In a medium bowl, mix together cocoa, white sugar, vegetable oil and vanilla Beat in eggs one at a time. Combine the flour, baking powder, and salt; in a separate small bowl, stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to take the batter and put it in plastic wrap and then roll it into a log so that by the time it comes out of the fridge all you have to do is cut the log. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 15 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
  4. I use Ghirardelli Chocolate for these cookies because I find it to be much more rich in flavor than plain ol’ Hershey’s. I’ve done it with both and Hershey’s just doesn’t do it, it leaves a flour flavor in the dough.
  5. They are done when the edges are a bit harder than the middle of the cookie. The middle will feel like a brownie when they are done.

Veggie Chili with Pasta

VEGETABLE CHILI WITH PASTA

1 (15 oz can) chickpeas, rinsed, drained

1 (15 oz can) red kidney beans, rinsed, drained

2 (14-1/2 oz each can) no-salt added diced tomatoes, undrained

1 (8 oz can) tomato sauce

1 cup finely chopped onion

1/2 cup chopped green pepper

3 tsp. chili powder

1/2 tsp. dried oregano

1/2 tsp. cayenne pepper

2 minced garlic cloves

1 cup dried wagon wheel macaroni or elbow macaroni

1/2 cup reduced-fat cheddar cheese

In a 3-1/2 to 4-quart slow cooker, combine chickpeas, kidney beans, tomatoes, tomato sauce, onion, green pepper, chili powder, oregano, cayenne pepper, and garlic. Cover, cook on low for 4-5 hours, or on high for 2-21/2 hours.

Meanwhile, cook pasta as directed, drain. Stir pasta into slow cooker. Sprinkle each serving with cheese.

A filling chili, with no meat. The cheese is optional

Quick mushroom chicken bake

4 skinless, boneless chicken breast halves (about 1 pound)

Lemon pepper seasoning

1 tablespoon vegetable oil

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 can (4 ounces) sliced mushrooms, drained

2/3 cup milk

1/2 cup grated Parmesan cheese

1 clove garlic, crushed

Ground black pepper

Hot cooked rice, pasta or mashed potatoes

• Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.
• Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
• Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

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Candace-"Lisa's Spanish Rice"

3 Tbl vegetable oil

1 cup uncooked long-grain rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

Serves 4

Heat oil in a large saucepan over medium heat, sauté onion in oil ( I also added fresh minced garlic with the onion). Add rice, cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 min. Fluff with fork.