Chicken Parmesan Rice Skillet Dinner

Ingredients:

1- Tbsp.olive oil
4- small boneless skinless chicken breast halves (1 lb.)
1- jar (28 oz.)Barilla mushroom/moscatella spaghetti sauce (about 2-1/2 cups)
2- cups MINUTE White Rice, uncooked
1- green pepper, diced
1- onion,medium
1- cup Shredded Mozzarella Cheese
1/4- cup Grated Parmesan Cheese


HEAT oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 to 5 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm. Drain oil from skillet.

ADD spaghetti sauce, onion,pepper, and 1 cup water to skillet; stir. Bring to boil.

STIR in rice. Top with chicken. Sprinkle with cheeses; cover. Reduce heat to low; cook 5 minutes or until cheese is melted.

Tis the Season to Eat Soup!

Today I made a wonderful soup. Needed to warm these old bones against the winter chill with a hardy 15 bean, smoked sausage soup. Garlic, onion, jalapeno and chili spice odors permeate the kitchen as the soup simmers. Here is the recipe, if you'd like to try it. It's simply yummy:

You will need:
1 lb. of smoked Hillshire sausage or Kielbasa
1-20 oz. pkg. of Hurst's 15 bean dried beans
1- medium onion chopped
1- 15 oz. can stewed or diced tomatoes
1-tsp chili powder
Juice of 1 lemon
1-can hot, Ortega diced jalapenos (drain the liquid)
2-cloves garlic crushed and minced

Cooking method (Quickcook the beans)
1. Place rinsed beans in pot with 3-4 quarts of water.
2. Bring to a rapid boil, reduce heat, cover and continue cooking fo 60-70 minutes.
3. Add sliced sausage, onion, tomatoes, garlic,lemon, jalapenos and chili
powder. Add salt and pepper to taste. Simmer for another hour.
4. Add contents of ham packet (Included in bean package) 5 minutes before
simmering is done.
5. Serve piping hot with your favorite bread and enjoy! buon apetite!

Keith's Southwestern Bean soup

As the weather cools, the appetite for some nice, hot comfort food increases. My southwestern bean soup fills the bill, and is delicious. Here's the recipe. Try it on those chilly days, you'll love it.

Ingredients:

2 cups dried navy beans (1 pound)
12 cups water
2 pounds ham hocks
1 cup mashed potato flakes
2 teaspoons salt
1 teaspoon pepper
1 large onion, chopped( one cup)
2 medium stalks celery, chopped (one cup)
1 clove garlic, chopped
1 can (4 oz.) ortega diced jalapeno (drain juice)
1 tablespoon chili powder
1 teaspoon cumin


Process:

1. Heat beans and water in Dutch oven. Boil uncovered 2 minutes.; remove from heat.
Cover and let stand one hour.

2. Add ham bone. Heat to boiling; reduce heat to low. Cover and simmer about 2 hours
or until beans are tender.

3. Stir in remaining ingredients. Cover and simmer 1 hour.

4.Remove ham bone; remove ham from bone. Trim excess fat, cut han into 1/2 inch
pieces and stir into soup.