Food, Wine, Family. Fun!
A twist on a traditional recipe. From the December 2008 issue of Everyday Food.1 pound green beans, trimmed and cut into 2 inch lengths4 Tbsp butter3 Tbsp flour2 garlic cloves, minced2 cups milk (I used skim milk - while the recipe calls for whole milk)1 can (14 oz) artichoke hearts in water, drained, squeezed dry… Continue reading Green Bean & Artichoke Casserole
I found this receipe on Allrecipes.com, but changed it slightly.2 cups uncooked instant brown rice1 3/4 cups water1 lb chicken, cooked and cubed1 can cream of chicken soup (or any cream soup)1/2 cup milk12 oz frozen broccoli (I used a frozen steamer bag and only partially cooked it in the microwave)1 small onion, chopped6 oz… Continue reading Cheesy Rice, Broccoli & Chicken Casserole
A great cook ahead and refrigerate meal. From the Fall 2008 issue of Kraft Food & Family.1 can (14.5 oz) diced tomatoes, undrained1 pkg (6 oz) Stove Top stuffing mix for chicken1/2 cup water2 cloves garlic, minced1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces1 tsp dried basil1 cup shredded reduced fat mozzarella… Continue reading Bruschetta Chicken Bake
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