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Garlic Chicken with Artichokes by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Baby Green Balsamic Salad by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Balsamic dressing over greens, bleu cheese, strawberries and almonds.

Ingredients:

1/2 c.

Balsamic Dressing

1 (4 oz.) bag

mixed baby greens

1 (4 oz.) pkg.

bleu cheese, crumbled

1 c.

strawberries, sliced

1/2 c.

slivered almonds

1 T.

sugar

1/4 tsp.

allspice (or cinnamon)

Directions:

Candy the almonds. Put the slivered almonds in a heavy-bottomed, dry skillet over medium heat. Sprinkle the sugar and allspice over the almonds. Stir every few seconds until the almonds are toasted and the sugar melts. When all of the sugar is melted, remove from heat and stir again to assure even coating. Transfer nuts to a small plate to cool.

Toss the baby greens with bleu cheese crumbles and the balsamic dressing.

Top with sliced strawberries and cooled candied almonds.

Categories:

Low Calorie
Low Carb
Low Fat
Salads
Vegetarian/Vegan
Wheat Gluten Free

Garlic Chicken with Artichokes by Danielle Dewey serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Twelve cloves of garlic may sound like alot but garlic's flavor mellows as it slowly cooks.

Ingredients:

12 Cloves

Garlic

1/2 Cup

Chopped Onion (1 Medium)

1 Tablespoon

Olive Oil

1 Package

8-9 OZ Package Frozen Artichoke Hearts

Red Sweet Pepper, Cut Into Strips

1/2 Cup

Chicken Broth

1 Tablespoon

Quick-Cooking Tapioca

2 Teaspoons

Dried Rosemary, Crushed

1 Teaspoon

Finely Shredded Lemon Peel

1/2 Teaspoon

Black Pepper

1 1/2 Pounds

Skinless, Boneless Chicken Breast Halves or Thighs

4 Cups

Cooked Noodles

Directions:

1. In a small skillet cook garlic and onion in hot oil over medium heat, stirring occasionally, about 5 minutes or until tender. In a 3 1/2- or 4-quart crockery cooker combine the garlic mixture, frozen artichoke hearts, sweet pepper, chicken broth, tapioca, rosemary, lemon peel, and black pepper. Add chicken; spoon some of the garlic mixture over chicken.

2. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. Serve with noodles.

Page 239
Better Homes & Gardens New CookBook Limited Edition

Categories:

Crock Pot Cooking
Low Fat
Main Dishes
Poultry
Vegetables