Sunday, March 25, 2007

Week 5 Recipes

Chicken Almondine

4 boneless, skinless chicken breasts
1 can cream of chicken soup (10-oz)
1 Tbsp lemon juice
1/2 C Mayonnaise
1 C chopped celery
1 Tbsp grated onions
1/2 C pimentos, sliced
1/2 C almonds (slivers, or chopped)

Lay prepared chicken in the bottom of the crockpot. mix all other ingredients in a mixing bowl, EXCEPT for almonds and potato chips. Pour over chicken. Cover and cook on low for 6-8 hours. Remove each serving to dinner plate. Spoon extra "gravy" over chicken and top with almonds.

California Vegetarian Chili

1 Tbsp Olive Oil
2 cloves garlic, minced
1 medium onion, chopped
2 zucchini, chopped
4 carrots, chopped
3 celery stalks, chopped
1 green pepper, chopped
3 Tbsp red wine vinegar
1 tsp oregano
1 tsp cumin
2 cans (14-oz) redi-cut tomatoes, undrained
1 Tbsp chili powder
1 can black beans, drained
1 can great northern beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 Tbsp yellow mustard

Heat oil in a large (6 qt) kettle. Add garlic and veggies. Heat until veggies are crisp-tender.

Add all other ingredients. Stir well. Cover and simmer at least 10 minutes, and up to 30 minutes. Serve and garnish with cheese and/or avocados.

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