Tuesday, April 26, 2011

Slow Cooker Italian Chicken Stew

Course: main meals
P+ Value:
Servings: 6

Preparation Time: 5 min
Cooking Time: 6-8 hours
Level of Difficulty: Easy


4 breast(s) uncooked boneless, skinless chicken breast
24 oz canned diced tomatoes
2 cup(s) canned artichoke hearts, without oil, Cut up
1 cup(s) roasted red peppers, in water, chopped
2 Tbsp italian seasoning
1/2 cup(s) uncooked brown rice


Pour half of the diced tomatoes on the bottom of the slow cooker. Set chicken breasts on top of tomatoes, then add everything except rice.

Cook on Low 6-8 hours. 45 minutes before serving, stir in rice, turn on High and cover. Stir once while cooking.

Once rice is cooked, stir all ingredients, breaking and shredding chicken.
Top with parmesan cheese and serve with crusty bread if desired.

Tuesday, April 5, 2011

Almond and Parmesan Crusted Whitefish

Course: main meals
P+ Value: 11
Servings: 4

Preparation Time: 5 min
Cooking Time: 10 min
Level of Difficulty: Moderate


3 fillet(s) whitefish fillet(s)
1/2 cup(s) almonds, ground
2 item(s) egg white(s), beaten
1 oz Parmesan cheese, fresh grated
1 serving(s) old bay seasoning, 1 tsp
2 Tbsp olive oil
2 Tbsp Shedd's Country Crock Soft Margarine


Heat oil and butter in large saute pan over medium heat.
Using a food processor or blender, grind almonds.
Set up a breading station, with beaten egg whites in one shallow dish and ground almonds, parmesan cheese and Old Bay in another shallow dish.
Rinse and pat fish dry. If fillets are large, cut in half. Dip in egg whites, then in almonds to coat.
Cook fillets in saute pan 3-4 minutes on each side or until fish is firm and browned.
Serve with green beans and slivered almonds and rice if desired.