Site hosted by Angelfire.com: Build your free website today!

Recipes from the Front Porch

Another recipe that is warming, filling, and LOW Cal

I have made this many times, and it is delicious!

Chicken with Mexican Rice and Beans -Andi : A Front Porch Chef

Ingredients:

Directions:

2 Tbs. plus 2 tsp. reduced cal margerine (soft, not stick)
2 cups chopped onions
13 oz. chicken cutlets, cut into 1/2 " strips
2 c. sliced red bell peppers
2 garlic cloves, minced
2 c. crushed , canned tomatoes
1 T ground coriander
1 1/2 tsp. chili powder
1 tsp. cumin
6 oz. brown rice
12 oz. drained cooked kidney beans
salt and pepper

In Dutch oven (I use a large kettle), over medium heat, heat margerine until bubbly.
Add onions; saute`, stirring frequently until soft.
Add chicken, bell pepper, and garlic, saute` 2-4 minutes , stirring until chicken is cooked through.
With slotted spoon, remove chicken; reserve.
Add tomatoes and spices with 1 1/2 cups water to onion mixture; bring to a boil.
Add rice; return to a boil; cover tightly; reduce heat to low
Cook gently for 45-55 minutes, until rice is tender.
Remove from heat; stir in reserved chicken and kidney beans.
Cover and let stand 10-15 minutes.
Season to taste with salt and freshly ground pepper.
Makes 4 servings @ 7 g. fat, 356 mg sodium, 400 cal/serving.
(BIG MAC has 750 cals!)
This is much better for you....

Chicken Pot Pie- Karen/AZ: A Front Porch Chef

Ingredients:

Directions:

3 chicken breasts, cooked and cut into chunks
4 or 5 medium potatoes, peeled and cubed
3 or 4 lg carrots, peeled and sliced
1/2 pkg. frozen string beans
1/2 pkg. frozen peas
8 good sized mushrooms, cleaned
pepper, to taste
2 cans Campbell cream of chicken or cream of mushroom soup, undiluted
1 pkg. refrigerated pie crust (or roll 2 pie crusts from your own dough)

Cook chicken breasts until tender (save broth for soup)
OR bake 1 Oven Stuffer(tm) roaster.
Pull apart or cut into decent-sized chunks.(save extra chicken for a salad)
To bake use a deep dish pie pan or quiche pan.
Remove pie crust from wrapper to soften,
while preparing other ingredients.
Peel and cut up potatoes and carrots.
Steam or par boil both in same pot or steamer until slightly tender.
The veggies will continue to cook when baked in pie.
Put crust in pan; prick with fork.
Spread mixture of chicken, potatoes, peas, carrots, string beans and mushrooms over bottom crust.
Add pepper
Spread cans of cream of chicken or mushroom soup over top of ingredients in baking dish.
Pour 1/3 cup milk around edges of pie to moisten
(you may increase the amount of liquid used by adding either a little more milk or soup).
Put on top crust, sealing edges tightly with fingers or fork tines to prevent dripping.
Prick crust with fork or make design with toothpick to let steam escape.
Place on cookie sheet.
In a preheated, 375 degree oven, bake approximately
30 to 40 minutes or until crust is golden brown.
Will feed 5 people or leave plenty of leftovers for reheating.

NOTE: Pie pan can be filled pretty high, since top crust will stretch somewhat,
but be aware the "fuller" the pie, the more liquid you might need.
It's a good idea to take remainder of second can of soup,
add milk to dilute a bit, heat it through and serve as additional "gravy",
in case the pie is a bit dry. Serve with tossed salad.
Enjoy!

Really Easy Beef Pot Pie-Karen/AZ: A Front Porch Chef
Ingredients:	Directions:
2 (9-inch) frozen pie shells, thawed 1 (24 oz.) can beef stew	Preheat oven to 400 degrees. Bake 1 pie shell for 5 minutes; cool. Spoon beef stew into baked pie shell. Place unbaked pie shell on top of baked pie shell and seal edges together, tightly. Prick top of crust with a fork in several places for steam to escape. Bake 25 to 30 minutes until crust is golden brown.

Easy Beef Pot Pie- Karen/AZ: A Front Porch Chef

Ingredients:

Directions:

4 med. potatoes, peeled & diced
4 carrots, peeled & diced
1 onion, chopped
1 can beef broth, diluted
3 T all-purpose flour
1/2 C water
3 C cooked roast beef, diced
1 pkg. frozen English peas, thawed
3/4 C all-purpose flour
3/4 C cornmeal
1 1/2 t baking powder
1/2 t salt
1 egg
3/4 C milk
3 C vegetable oil

Combine first 4 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat and simmer 10 minutes.
Combine 3 T flour and water; stir into vegetable mixture and cook until thickened.
Add beef and peas.
Pour into a 4-quart casserole. Combine 3/4 cup flour and next 3 ingredients.
Combine egg, milk, and oil. Add to flour mixture, stirring well.
Spoon batter over vegetable mixture.
Bake at 350 degrees for 35 minutes or until cornbread topping is lightly browned.
Yield: 6 to 8 servings.