Easy Skillet Sausage And Vegetables

Ingredients

• Servings: 6
• 1 pound hot italian sausage links, cut into pieces
• 6 small bell peppers, cut into strips
• 1 zucchini, cut into small chunks
• 2 small tomatoes, cut into chunks
• 3 tablespoons grapeseed oil
• 2 tablespoons chicken bouillon granules
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

gluten-free battered chicken and veggies

Ingredients

• Servings: 4
• 1 1/2 cups vegetable oil for frying
• 1 red bell pepper
• 1 onion, cut into 1/4-inch slices
• 1 zucchini, cut into 1/4-inch slices
• 2 3/4 cups gluten-free all purpose baking flour
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 cup gluten-free
• 1/2 cup sparkling water
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). dry sliced bell pepper, onion, and zucchini on a paper towel.
• whisk flour, baking powder, and salt together in a large bowl; add and sparkling water. stir until batter just combined.
• working in batches, dip bell pepper, onion, and zucchini slices into batter, draining excess; fry in preheated oil until golden brown, 2 to 4 minutes per side. transfer vegetables to a plate lined with paper towels.
• dip chicken breasts into remaining batter and fry in oil until golden brown, about 6 to 8 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). drain excess oil on paper towels.

Noodles

Ingredients

• Servings: 6
• 1 (16 ounce) package wide egg noodles
• 2 (5 ounce) cans chunk chicken, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. heat through, 5 minutes.

Red Chicken

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• salt and ground black pepper to taste
• 1 whole chicken, cut into pieces
• 1 tablespoon butter
• 1 onion, chopped
• 1 cup tomato sauce
• 1/2 cup water
• 3 1/2 tablespoons chutney
• 3 1/2 tablespoons white sugar
• 3 1/2 tablespoons distilled white vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon paprika
• 1 teaspoon ground dry mustard
• 1 dash hot pepper sauce (such as tabasco®), or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
• heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. sprinkle the onion over the chicken pieces. mix together the tomato sauce, water, chutney, sugar, vinegar, worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. pour the sauce over the onion and chicken.
• bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

new orleans steamer

Ingredients

• Servings: 4
• parchment paper
• cooking spray
• 2 cups cooked white rice
• 1 1/2 teaspoons gumbo file powder
• 1 1/2 teaspoons seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 green onion, sliced
• 4 fresh okra, chopped (optional)
• 1 1/2 teaspoons seasoning
• 1/2 pound crawfish, thawed if frozen
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound andouille sausage, sliced
• 1 1/2 teaspoons seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 cup chicken broth
• 16 littleneck clams

Recipe

Preparation Time: 35 mins Cook Time: 5 mins Ready Time: 40 mins


• spray four 10x20-inch sheets of parchment paper with cooking spray.
• mix cooked rice, file powder, 1 1/2 teaspoons seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin in a bowl. divide rice mixture evenly over prepared parchment paper.
• toss tomatoes, red bell pepper, green bell pepper, green onion, and okra in a large bowl with 1 1/2 teaspoon seasoning until well coated. divide vegetable mixture evenly over rice.
• combine crawfish, shrimp, andouille sausage, remaining 1 1/2 teaspoons seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon cumin in another bowl. divide seafood mixture evenly over vegetables. pour about 1 tablespoon chicken broth over seafood mixture and top each portion with 4 clams.
• fold parchment paper around seafood mixture, sealing edges to form a pouch. place the pouches on a microwave-safe platter.
• heat pouches in microwave on high until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Easy Apricot Chicken In A Pan

Ingredients

• Servings: 8
• 2 cups uncooked white rice
• 3 1/2 cups water
• 2 tablespoons olive oil
• 2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
• salt and pepper to taste
• 1 large onion, chopped
• 2 cups chicken stock
• 12 dried apricots, chopped
• 1 (8 ounce) jar apricot preserves
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• while the rice is cooking, heat the olive oil in a large skillet over high heat. season the chicken with salt and pepper. once the oil is hot, stir in the chicken, and cook for 5 minutes. stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. pour in the chicken stock, dried apricots, and apricot preserves.
• bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. cook until the sauce has thickened and cleared, about 1 minute. serve the apricot chicken over rice.

Slow Cooker Scalloped Potatoes With Chicken

Ingredients

• Servings: 5
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1 (10.75 ounce) can reduced fat condensed cream of mushroom soup
• 1 (10.75 ounce) can skim milk
• 1 1/4 cups cubed mozzarella cheese
• 2 tablespoons pressurized canned cheese spread (such as cheez whiz®)
• 1/2 teaspoon celery seed
• 1/2 teaspoon paprika
• 1 teaspoon dried parsley
• 5 (4 ounce) skinless, boneless chicken breast halves
• 7 large russet potatoes, peeled and thinly sliced
• sea salt to taste
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 10 hrs

Ready Time: 10 hrs 30 mins


• in a large bowl, mix together the onion, green pepper, mushroom soup, milk, mozzarella cheese, cheese spread, celery seed, paprika, and parsley until thoroughly combined. pour 1/4 of the sauce into the bottom of a slow cooker. spread the potatoes over the sauce; pour the remaining sauce over the potatoes. place chicken breasts into the slow cooker, sprinkle with a pinch or 2 of sea salt, and push the chicken down into the sauce mixture.
• cook on low for 6 hours, then set cooker to high and cook until chicken and potatoes are very tender, 4 additional hours. during the last hour of cooking, mix cornstarch with water, and stir into the sauce to thicken.