Poultry – Page 36 – Kristen's Recipes

Sherry Braised Chicken Thighs with Meyer Lemons and Olives

April 9, 1998 Kristen

1 T. olive oil

1.5-2 lb. boneless, skinless, chicken thighs

2 each Meyer lemons, one juiced, one sliced in rounds

1/2 cup (2.75 oz. wt.) green olives, pitted

5 each garlic cloves, cut in half

1/3 cup sherry wine

1 cup chicken stock

Fresh thyme and oregano (about .25 oz. total), chopped

Salt and pepper to taste

Preheat oven to 300 degrees (optional, see below). Put the chicken pieces on a plate and pat dry with a paper towel. Season with salt and black pepper. Heat a large cast iron frying pan until hot and then add the olive oil. A cast iron pan isn’t necessary if you don’t have one; a regular heavy bottomed frying pan will work fine. Place the chicken in the pan (on what would have been) skin side down and cook for about 2 minutes until browned on that side. Turn the pieces over and cook for another 2 minutes. Add the sherry and the garlic cloves and let the sherry reduce by about 50%. Add the chicken stock, lemon juice and green olives. Sprinkle half of the chopped herbs on top along with the lemon slices and then cover with a lid. At this point you can reduce the heat to low and cook on the stovetop or place the pan in the oven. I prefer the oven because it provides a more even temperature and cooking process. Cook covered for about 20 minutes until the chicken is cooked through and very tender. Remove the lid and if desired, cook for a few minutes more, allowing the sauce to slightly reduce. Serves 4.

Wine-Braised Chicken Thighs with Green Olives and Herbs

April 6, 1998 Kristen

8 bone-in skinless chicken thighs

Extra-virgin olive oil, for brushing

Fine sea salt

Black pepper, freshly ground

2 oz. pancetta, finely chopped

1 onion, coarsely chopped

Large branch fresh rosemary

Large sprig fresh thyme

5 cloves garlic, minced or pressed

1 1/4 C. dry white wine

1 1/2 C. chicken broth, preferably homemade

1 slice lemon, about 1/4-inch thick

1 C. pitted and halved picholine, lucques or other brine-cured green olives

Heat the oven to 400 degrees. Brush the chicken thighs on all sides with olive oil, then season generously with salt and pepper. Place the chicken in a large, heavy ovenproof roasting pan and roast for 20 minutes, until golden. Reduce the oven temperature to 325 degrees. Transfer the chicken to a platter and pour almost all the fat from the pan. Place the pan over medium heat and add the pancetta, onion, rosemary and thyme. Sauté for about 5 minutes, until the onion is tender, then add the garlic and stir for 1 minute. Return the chicken to the pan and add the wine. Bring to a simmer and reduce by about half, for 8 to 10 minutes, tipping the pan and skimming the fat occasionally. Add the chicken broth, lemon slice, 1/4 tsp. salt and a generous grinding of pepper. Bring to a boil, cover tightly with foil and transfer to the oven. Cook for 30 minutes, turn the chicken pieces over, add the olives and continue cooking for about 20 minutes more, uncovered, until the chicken is very tender. Transfer the chicken to a warm platter, cover with foil and reduce the sauce over high heat to concentrate the juices, stirring, for 4 to 5 minutes. Remove the vestiges of the herb branches and the lemon slice, return the chicken to the pan for a moment and serve, spooning plenty of the chunky sauce over the top.

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Chicken in a Horseradish Pan Sauce Over Orange and Herb Couscous

April 5, 1998 Kristen

3 T. extra-virgin olive oil

4 6-oz. boneless, skinless chicken breast halves

2 1/4 C. chicken stock or broth

1 1/2 C. plain couscous

Zest of 1 navel orange

3 T. chopped parsley

1 medium yellow onion, finely chopped

2 T. prepared horseradish

1 T. fresh thyme leaves, chopped

1 T. Dijon mustard

Preheat a large skillet with 2 T. of extra virgin olive oil. Season the chicken breasts with salt and pepper. Add the chicken to the hot skillet and cook for 5 to 6 minutes per side. While the chicken is cooking, in a sauce pot combine 1 1/2 C. of the chicken stock and 1 T. extra virgin olive oil. Cover the pot and raise the heat to bring the stock to a boil. Remove the pot from the heat, add the couscous, orange zest and parsley, then stir. Cover and let the couscous stand for 5 minutes. Remove the chicken from the skillet to a plate and keep warm. Return the skillet to the heat and add the onions, horseradish, and thyme. Cook for about 3 minutes stirring frequently. Add the mustard and about 3/4 C. of the remaining chicken stock. Bring to a simmer, and simmer until the liquids have reduced by half. It should take about 3-4 minutes. Return the chicken to the skillet to heat for about 1-2 minutes. Fluff the couscous with a fork and put one serving on a plate. Then top it with a chicken breast and some of the horseradish pan sauce.

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Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy

March 21, 1998 Kristen

3 T. extra-virgin olive oil, 2 turns of the pan for the mushrooms, 1 turn for the patties

8 cremini mushrooms, (baby portobellos), chopped

8 shiitake mushrooms, chopped

1 shallot, chopped

Salt and pepper

1 1/3 lb. ground turkey, the average weight of 1 package

3 or 4 sprigs fresh sage, leaves chopped, about 2 T.

1 T. Worcestershire sauce, eyeball it

1/2 C. Italian bread crumbs

1 egg, beaten

2 T. butter

2 T. all-purpose flour

2 C. chicken stock

1 tsp. poultry seasoning

Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 T. extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

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Balsamic Glazed Chicken with Smoked Mozzarella and Garlic Rice Pilaf

March 12, 1998 Kristen

3 T. cold unsalted butter

2 garlic cloves, minced

1 6oz box rice pilaf mix

3 T. extra-virgin olive oil (EVOO), plus extra for drizzling

4 6oz chicken breast halves

salt and freshly ground black pepper

1 small onion, chopped

1 T. fresh thyme leaves, chopped

1 sprig fresh rosemary, chopped

3 garlic cloves, chopped

1/4 C. balsamic vinegar

2 T. honey

1 C. chicken stock or broth

15-20 fresh basil leaves, 8 whole, the rest shredded or torn

2 vine-ripe tomatoes, sliced

8 thin slices fresh smoked mozzarella, cut from a 1-pound ball

In a medium pot over high heat, combine 1 T. of the butter and minced garlic and sauté a minute or so. Add 1 3/4 C. water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered. While the rice is cooking, heat a large skillet over medium-high heat. Add 2 T. of the EVOO. Season the chicken with salt and pepper, then add to the hot skillet. Cook 6 minutes on each side. Transfer the chicken to a platter and cover with foil. Return the pan to the heat and add the remaining EVOO and onions, thyme, rosemary and chopped garlic, then sauté 4-5 minutes. Add the balsamic vinegar, honey and chicken stock. Cook until liquids have been reduced by half. While the glaze is reducing, finish the rice pilaf. Add the torn basil to the cooked rice, stirring with a fork to fluff the rice and combine at the same time. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining butter. Stir and shake the pan until the butter melts. Add the chicken to the pan and coat it in the balsamic glaze. Top with alternating layers of tomato, whole basil, and smoked mozzarella, using 2 slices of each per breast. Drizzle EVOO over the tomato, basil and cheese and season with salt and pepper. Serve alongside the rice pilaf.

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Fettuccine with Spicy Chicken Sausage, Kale, and Tomatoes

March 11, 1998 Kristen

1 T. olive oil

1/2 lb. spicy Italian chicken sausage, casings discarded and sausage crumbled

1 bunch kale, tough stems and center ribs discarded and leaves coarsely chopped

1 tomato, roughly chopped

1/3 lb whole wheat fettuccine

1/3 C. reduced-sodium chicken broth

1/4 C. grated Asiago plus additional for serving

Heat the oil in a large skillet over medium heat. When hot, add sausage and brown for 5-7 minutes, breaking up lumps with a spoon. Meanwhile, blanch the kale in a large pot of boiling, salted water for 5 minutes, uncovered. Remove the kale with a large sieve and drain. Return the cooking water to a boil, then add fettuccine and cook until al dente. Reserve 1/2 C. of the pasta water, then drain the pasta in a colander. While the pasta is cooking, add the kale and tomatoes to the skillet and sauté for 5 minutes. Add the broth, stirring and scraping up any brown bits in the skillet. Add the pasta and 1/4 C. of the pasta water, tossing until combined well. Stir in the cheese to incorporate, and thin with additional pasta water if desired.

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Grilled Lemongrass Chicken

February 24, 1998 Kristen

4 (850 g) Chicken Breast, lightly pounded and cubed (about ¾ inch)

4 Stalks Lemongrass, minced

2 Cloves Garlic, minced

2 (60 g) Shallots, minced

2 T. Sugar

1 T. Oyster Sauce

2 tsp. Chili Flakes

3 T. Fish Sauce

1 tsp. Sea Salt

3 T. Peanut Oil

20 Bamboo Skewers, soaked in the water for 1 hour or metal skewers

Peanut or Vegetable Oil

Lettuce Leaves

Mint Leaves

Asian Basil

Cucumber, shredded

Carrots, shredded

Vietnamese Dipping Sauce

6 Thai Chilies, chopped

6 T. Sugar

1 Clove Garlic, chopped

3 T. Lime Juice

6 – 8 T. Fish Sauce

¾ to 1 Cup of Warm Water

Some shredded carrots

Combine the chicken, lemongrass, garlic, shallots, sugar, oyster sauce, chili flakes, fish sauce, oil, and sea salt in a bowl. Refrigerate the chicken mixture for about 3 hours. Light up the charcoal or prepare the gas grill for direct cooking over medium heat.  Thread the marinated chicken pieces onto each skewer. Grill and baste with additional oil until the chicken is fully cooked. Serve warm with lettuce leaves, Asian basil, mint leaves, cucumber, carrots, and Vietnamese dipping sauce.

Stir-Fried Chicken with Lemongrass and Caramelized Onions

February 20, 1998 Kristen

2 stalks fresh lemongrass

2-4 fresh Thai or Serrano chile peppers, coarsely chopped

4 cloves minced garlic

2 T. sake or dry sherry

2 T. fish sauce

2 tsp. cornstarch

1 T. brown sugar

1/2 tsp. fresh ground black pepper

1 lb. chicken breast, trimmed of fat

Cooking spray olive oil or oriental

2 medium yellow onions, thinly sliced

2 T. brown sugar

1/4 C. water

2 T. water

1 T. fish sauce

1 tsp. chicken soup base mixed with 1/4 C. water

Fresh coriander sprigs, for garnish

Freshly ground black pepper

Peel and discard the outer leaves of the lemongrass, with a sharp knife cut off and discard the upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining stalks. Put lemon grass, chiles and garlic in a food processor or blender and process until smooth. Transfer mixture to bowl and stir in fish sauce, cornstarch, brown sugar and pepper. Cut each chicken breast lengthwise in half, then across the grain into 1/4 inch – thick slices. Coat the chicken with marinade and let stand for 30 minutes at room temperature. Lightly spray a medium sized nonstick skillet or sauté pan with cooking spray and heat on medium. Add onions to pan along with sugar. Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until onions are tender and caramelized. Stir onions to make sure they have absorbed all of glaze off bottom of pan. Add water a little at a time to pan to lift off glaze. Remove from heat and set aside

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Brandied Tarragon Cream Chicken (Chicken a la Vallee d’Auge), Camembert Rice with Warm Endive and Apples

February 13, 1998 Kristen

3 T. butter, divided

1 1/2 C. rice

3 C. chicken stock

4 oz. Camembert cheese, cut into small pieces

4 T. extra-virgin olive oil, divided

4 pieces boneless, skinless chicken breast

Salt and freshly ground pepper

1/2 C. all-purpose flour

2 large shallots, thinly sliced

1/4 C. calvados or applejack brandy

6 large white mushrooms, thinly sliced

1/4 C. dry white wine

1/2 C. heavy cream

2 T. chopped fresh tarragon leaves

3 endive

2 Golden Delicious apples

2 T. white wine vinegar

1 tsp. sugar

3 T. chopped chives

In a medium sauce pot over medium heat melt 1 T. butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt. While the rice cooks, heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 T. butter. Sauté the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes. Heat 2 T. extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and sauté 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives. Serve the chicken alongside rice and endive and apples.

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Chicken or Turkey Soup with Soup Mix

February 4, 1998 Kristen

Chicken or Turkey Soup with Soup Mix

8 C. chicken or turkey broth (or water plus chicken bouillon)

3/4 C. hearty soup mix

salt and pepper to taste

1 C. dehydrated diced celery

2 C. diced turkey or chicken (Canned Meat, or use freeze dried and in beginning, increase broth by 1 C.)

1 can evaporated milk

Mix broth, soup mix, salt and pepper and celery and simmer for 45 mins. Stir in diced turkey (unless you added freeze dried chicken) and can of milk. Heat and serve.

Chicken Soup Mix

January 31, 1998 Kristen

Chicken Soup Mix

1 C. uncooked fine egg noodles

1 T. instant minced onion

1 T. dried carrot dices

3 T. chicken bouillon granules

1 tsp. pepper

1/2 tsp. dried thyme

1 bay leaf

Combine all ingredients in a pint jar. To prepare soup, add contents of jar to 2 quarts of boiling water. Reduce heat and simmer fifteen minutes. Stir in 3 C. cooked chicken and simmer until heated through.

Mason Jar Creamy Alfredo Noodles with Chicken, Mushrooms, & Pine Nuts

January 27, 1998 Kristen

Mason Jar Creamy Alfredo Noodles with Chicken, Mushrooms, & Pine Nuts

4 C. pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)

1 T. chia seeds or ground flaxseed (optional)

1 C. freeze dried chopped chicken

1 C. toasted pine nuts

1 C. freeze dried chopped mushrooms

½ C. powdered chicken flavor base (or boullion granules)

¾ C. grated Parmesan cheese (the dried, unrefrigerated kind in a can)

½ C. instant dried buttermilk powder (or regular powdered milk)

½ C. corn starch

2 T. Italian herb blend

1 tsp. garlic powder

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

5 C. water

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Mason Jar Fiesta Rice with Corn & Chicken

January 26, 1998 Kristen

Mason Jar Fiesta Rice with Corn & Chicken

2 2/3 C. instant brown rice

1 T. chia seeds or ground flaxseed (optional)

1 1/3 C. freeze dried chopped chicken

2 C. freeze dried corn

1 C. freeze dried chopped tomatoes

1 tsp. dried minced jalapeno

3 T. dried onions

2 T. powdered chicken flavor base (or bouillon granules)

2 T. chili powder

1 tsp. cumin

1 tsp. dried oregano (Mexican preferred)

2 tsp. dried cilantro (or 1/8 tsp. dried)

1 tsp. garlic powder

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

6 C. water

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Mason Jar Thai Peanut Noodles with Chicken & Vegetables

January 25, 1998 Kristen

Mason Jar Thai Peanut Noodles with Chicken & Vegetables

4 C. pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)

4 tsp. chia seeds or ground flaxseed (optional)

1 C. freeze dried chopped chicken

1 C. chopped roasted peanuts

1 C. freeze dried mixed vegetables

2 T. powdered chicken flavor base (or bouillon granules)

½ C. PB2 powdered peanut butter

2 T. dried cilantro

1 tsp. garlic powder

1 tsp. ground ginger

pinch of ground cayenne pepper (or more if you want it spicier)

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

4 C. water

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Mason Jar Couscous with Chicken & Vegetables

January 24, 1998 Kristen

Mason Jar Couscous with Chicken & Vegetables

1 1/3 C. whole wheat couscous

4 tsp. chia seeds or ground flaxseed (optional)

1 1/3 C. freeze dried chopped chicken

2 C. freeze dried mixed vegetables

¼ C. dried onions

2 T. powdered chicken flavor base (or bouillon granules)

2 T. poultry herb blend (or dried thyme, sage, & parsley)

1 tsp. garlic powder

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

6 C. water

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Santa Fe Chicken Pilaf

December 19, 1997 Kristen

Santa Fe Chicken Pilaf

1 (3.8-oz.) package rice pilaf mix

2 C. water

1 chicken bouillon cube

1 (14.5-oz.) can Mexican diced stewed tomatoes

I (13-oz.) can chicken meat, drained or 1 pint home-canned chicken breast

1 (15-oz.) can corn, drained

1 (15-oz.) can black beans, drained and rinsed.

In a medium saucepan, prepare rice pilaf according to directions on package, using water and bouillon. When rice pilaf is finished cooking, add remaining ingredients. Simmer until thoroughly heated. (If available, avocado and fresh cilantro make a nice addition; add just before serving.)

Chicken Salad Wrap

December 9, 1997 Kristen

Chicken Salad Wrap

3 oz. Chicken Pouch

Tortillas (your favorite brand, style, or color)

1 packet of your favorite salad dressing

1/4 C. your favorite nut, chopped

Open your pouch of chicken and pour in the nuts and whatever dressing you brought.

Get your tortillas ready while you give the flavors a chance to develop.

Scoop out the contents of the pouch onto tortillas and roll or fold as desired.

Aloha Chicken Salad

December 4, 1997 Kristen

Aloha Chicken Salad

1 (8 oz.) can crushed pineapple in pineapple juice

2 (12 oz.) cans fully cooked chunk chicken breasts, drained and flaked

10-15 mayonnaise packets

4 dozen crackers

1/2 C. chopped nuts (optional)

Pepper (to taste; optional)

Drain the pineapple, reserving the juice to drink. Combine the chicken, pineapple, mayonnaise and black pepper. Mix well. Top each cracker with a tsp.ful of chicken salad. Garnish with chopped nuts if desired.

Chicken Tortilla Soup

June 7, 1997 Kristen

Chicken Tortilla Soup

1 15 oz. can whole kernel corn

3 (14.5 oz.) cans or 30 oz. chicken broth

1 can chicken 1 15 oz. can black beans

1 10 oz. can diced tomatoes with green chili peppers

½ C. rice

1 tsp. cumin

1 tsp. dried cilantro

1 tsp. garlic powder

½ tsp. salt

1 tsp. chili powder

Toppings: Tortilla chips, shredded cheddar cheese, sour cream (optional)

Open all cans and pour everything into a large saucepan or stock pot add spices. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded cheese and sour cream, if available and desired.

Casablanca Chicken

June 6, 1997 Kristen

Casablanca Chicken

3 C. water

2 C. rice

2 T. dried bell pepper

½ C. raisins

½ C. dried apricots

1 T. dried onion

8 dehydrated tomato slices, cut into strips

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. dried red pepper flakes

1 T. brown sugar

4 T. peanut butter

1 T. balsamic vinegar

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

1 (14.5-oz.) can diced Mexican tomatoes in lime juice and cilantro

1 (15-oz.) can garbanzo beans, including juice

1 (8-oz.) can tomato sauce

In a heavy bottomed saucepan with a tight fitting lid, on high heat, boil 3 C. water and 2 C. rice for 15 minutes. Remove from heat and set aside for 10 minutes then fluff. Do not lift the lid and peek at the rice while it is resting. Simmer remaining ingredients in a large saucepan over medium heat until dried fruits and vegetables are tender, about 15 minutes. To serve, place cooked rice on plates and top with Casablanca chicken sauce.

Turkey Dinner

June 5, 1997 Kristen

Turkey Dinner

1 (8-oz.) stuffing mix

1 C. water

1 (10.75-07.) can cream of celery soup

2 (13-07.) cans turkey meat, drained or 1 quart home-canned turkey breast

I (15-oz.) can green beans, drained

I (12-oz.) can evaporated milk

I T. dried onion

1/4 tsp. powdered sage

1/8 tsp. black pepper

1 (1.25-oz.) envelope turkey gravy mix

Preheat oven to 350°F. Mix together stuffing and water. Press 2/3 of the mixture into a 9″ x 9″ pan. In a medium saucepan over medium heat, mix together soup, meat, drained vegetables, ½ C. evaporated milk, and dried onion, sage and pepper. Heat thoroughly and pour over stuffing. Spread

remaining stuffing over top. Bake entree for 30 minutes. In a small saucepan over medium heat, prepare gravy using package directions and remaining evaporated milk, adding water if needed. To serve, place turkey entree on plate and top with gravy.

Chicken Pasta Soup

June 4, 1997 Kristen

Chicken Pasta Soup

8 C. water

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

1 (12-oz.) can evaporated milk

2 C. dried elbow pasta

2 T. dried onion

4 T. dried carrot

2 T. dried celery

1/4 tsp. garlic: powder

1 tsp. dried oregano

1/2 tsp. powdered thyme

½ tsp. poultry seasoning

6 chicken bouillon cubes

In a large saucepan, over medium heat, mix together all ingredients. Be sure to stir frequently to prevent pasta from sticking to bottom of pan. Serve when soup reaches desired thickness and pasta is tender, about 20 minutes.

Thrive Chicken, Rice & Veggie Cup o Soup

June 3, 1997 Kristen

Thrive Chicken, Rice & Veggie Cup o Soup

2 T. freeze dried chicken slices, broken

1 ½ tsp. Thrive Veloute Sauce

1 tsp. Freeze dried onion

1 tsp. Thrive freeze dried celery

1 tsp. Thrive carrots

1 tsp. Thrive mixed bell peppers

1 T. Thrive freeze dried asparagus

1 T. Thrive freeze dried mushrooms

1 T. Thrive freeze dried spinach

1 T. Thrive Instant Rice

¼ tsp. Thrive Chef Choice Seasoning Blend

1/8 tsp. Thrive peppercorn seasoning blend.

Add ingredients to mug or insulated cup Add 6 oz. boiling water and stir well. Cover with a small plate or foil and allow to steep 15 minutes before eating.

Chicken Diablo Rice

June 2, 1997 Kristen

Chicken Diablo Rice

4 ½ C. Water

4 C. Instant Rice

1 C. freeze dried Corn

¾ C. dry Tomato Soup Mix

2 ½ T. Chile Powder

1 10-15 oz. can Chicken

Bring water to a near boil. Stir in rice, corn, soup mix and chile powder. Remove from heat, gently fold in chicken, cover and let sit for 15 minutes.

Chicken Fettuccini

June 1, 1997 Kristen

Chicken Fettuccini

2 14 oz. can Chicken Broth

1 10-15 oz. can Chicken, undrained

1 15 oz. can Mixed Vegetables, drained

8 oz. jar Parmesan Cheese (1 C.)

1 C. Sour Cream Powder

1 C. Powdered Milk

8 oz. Fettuccini

1 T. Garlic Flakes

1 T. Parsley Flakes

Salt & Pepper

In large pot, combine ½ C. broth and juice from chicken. Whisk in powdered milk and sour cream. In another pot, simmer fettuccini in remaining broth until done, stirring occasionally. Drain when done, reserving broth. Meanwhile, add remaining ingredients to sour cream mixture and heat until cheese me, stirring occasionally. If mixture gets too thick, add additional broth. Serve over noodles. (100-Day Pantry)

Chicken Paprika

May 31, 1997 Kristen

Chicken Paprika

1 14 oz. can Chicken Broth

6 oz. Noodles

1 10-15 oz. can Chicken

1 6 oz. can sliced Mushrooms

1 12 oz. can Evaporated Milk

½ C. dried Onion

½ C. dried Celery

1 C. Sour Cream Powder

2 tsp. Paprika, divided

2 tsp. Garlic Flakes

Salt & Pepper

Optional Seasonings: Marjoram, Safe, Savory, Caraway, Chives, Dill

Simmer Noodles in broth until softened. Drain juice from chicken into bowl and whisk in sour cream powder and 1 tsp. paprika; set aside. Add remaining ingredients to noodles and bring to a simmer. Add sour cream mixture, heat through and serve. (100-Day Pantry)

Enchilada Soup

May 30, 1997 Kristen

Enchilada Soup

1 (1.5-07.) enchilada sauce packet

1 (8-oz.) can tomato sauce

4 C. water

1 chicken bouillon cube

1 (12-07.) can evaporated milk

1 (14.5-07.) can diced tomatoes

1 (15-07.) can black beans, drained

1 (13-07.) can chicken meat, drained or 1 pint home-canned chicken breast

In a large saucepan over medium heat, simmer all of the ingredients until hot. Serve with Tortilla or Corn Chips. If available, garnish with avocado, cilantro, olives and / or a dollop of Sour Cream

Mexican Chicken Soup

May 29, 1997 Kristen

Mexican Chicken Soup

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

2 (8-oz.) cans tomato sauce

1 (14.5-oz.) can Mexican diced tomatoes in lime juice and cilantro

1 (15-oz.) can black beans, including juice

1 (4-oz.) can diced green chilies

1 (15-oz.) can corn, including juice

1/2 tsp. ground cumin

1/2 tsp. powdered coriander

1/2 tsp. garlic powder

1 T. granulated white sugar

In a large saucepan over medium heat, simmer all ingredients until thoroughly heated. Serve with Tortilla or Corn Chips. If available, garnish with avocado, cilantro, olives and / or a dollop of Sour Cream.

Chicken Taco Soup

May 28, 1997 Kristen

Chicken Taco Soup

1 10-15 oz. can Chicken

1 15 oz. can Corn, undrained

1 16 oz. jar Salsa

1 14 oz. can Chicken Broth

1 15 oz. can Chile Beans (optional, or substitute another type)

1 4 oz. can diced Mild Green Chiles (optional)

½ C. Rice

Optional Seasonings: Coriander, Cumin, Mexican Oregano, Cilantro

Drain chicken into pot and set chicken aside for now. Add corn, salsa, broth, beans, chiles and rice to the pot. Bring up to a boil, then reduce heat and simmer until rice is almost done. Add chicken to pot and cook until rice has finished cooking and chicken is heated through.

Chicken with Lemon Basil Sauce

May 27, 1997 Kristen

Chicken with Lemon Basil Sauce

3 T. olive oil, divided

1 T. distilled white vinegar

1/4 (.4 oz.) packet ranch dressing mix (optional)

pasta, cooked al dente

2 (12.5-oz.) cans chunk chiken, drained

2 garlic cloves, chopped

2 T. fresh lemon juice

1 tsp. grated lemon zest

1 C. low-salt chicken broth

1 C. spinach (canned, fresh, or dehydrated)

1/2 C. chopped fresh basil or 1 T. dried basil

salt

pepper

In a small bowl, make a sauce for the pasta by whisking together 1 T. of the oil, the vinegar, and the ranch dressing mix (if using). Add to the cooked pasta and stir to combine. Set aside. Heat the remaining 2 T. olive oil in a wide, heavy skillet over medium-high heat. Add the chicken and sauté until browned. Add the chicken to the bowl of pasta. Leave the juices in the pan. In same skillet, reduce heat to medium, add the garlic to the pan and sauté for 2 minutes. Add the lemon juice and lemon zest. Stir until well blended. Add the chicken broth and spinach; simmer until reduced to sauce consistency, about 8 minutes. Stir in the basil and season to taste with salt and pepper. Spoon the warm sauce over the chicken and pasta and serve. You could also combine ingredients in a casserole dish, top with a little cheese and bake until heated through and cheese melted.

Chicken Vegetable Bake

May 26, 1997 Kristen

Chicken Vegetable Bake

1 10-15 oz. can Chicken, drained

2 15 oz. cans Potatoes, drained

1 15 oz. can Green Beans, drained

1 5 oz. can Water Chestnuts, drained

8 oz. Italian Dressing (Bottled or Made from Scratch)

¼ C. Parmesan Cheese

1 tsp. Garlic Powder

Optional Seasonings: Basil, Lemon, Parsley, Red Pepper Flakes, Olives, Capers

Mix chicken and dressing in an 8×8” casserole dish. Add other ingredients and stir gently. Top with cheese. Bake at 400 for 20-25 minutes

Chicken Artichoke Curry

May 25, 1997 Kristen

Chicken Artichoke Curry

1 C. Couscous

1 14 oz. can Chicken Broth

1 6 oz. can sliced Mushrooms

1 5 oz. can sliced Water Chestnuts

1/3 C. Cream of Anything Soup Mix

1 ¼ C. Water

1 C. Sour Cream Powder

2 (10-15 oz.) cans Chicken

1 15 oz. can Artichoke Hearts, quartered, drained

1 tsp. Curry Powder or Curry Paste

1 tsp. Lemon Juice or Apple Cider Vinegar

Chopped Pecans or Slivered Almonds, optional

Cook couscous in broth per directions on the couscous package. Drain juice from mushrooms and water chestnuts into a second pot, add 1 ¼ C. water. Whisk cream of anything soup mix and sour cream powder into the pot until dissolved. Add mushrooms, water chestnuts and remaining ingredients except lemon juice. Heat over medium heat until warmed through, stirring occasionally. Stir in lemon juice and serve over couscous. Top with nuts, if available and desired.

LTS Jambalaya

May 24, 1997 Kristen

LTS Jambalaya

1 ¼ C. Rice

1 14 oz. can Chicken Broth

1 10-15 oz. can Chicken

1 4 oz. can Shrimp

1 15 oz. can Carrots

1 15 oz. can diced Tomatoes

1 C. dried Onion

½ C. dried diced Bell Peppers (optional)

½ C. dried Celery (optional)

1 tsp. Garlic Flakes

½ tsp. Basil

1 tsp. Worcestershire Sauce (optional)

1 tsp. Cajun Seasoning (or choose from bay, cayenne, oregano, paprika, rosemary & thyme)

Cook rice in broth. In separate pot, drain chicken, shrimp, tomato and carrot juices (reserve solids). Add dried onion, bell pepper and celery to the pot and let sit for a few minutes to absorb moisture (if it seems like there is not enough liquid, you can add a little water). When rice is 5-8 minutes from being done, add all remaining ingredients, including the canned chicken, shrimp, tomatoes and carrots. Heat through and serve over rice. (100-Day Pantry)

Chicken & Barley Soup

May 23, 1997 Kristen

Chicken & Barley Soup

1 (10-15 oz.) can Chicken, undrained

2 oz. Bacon Crumbles

1 15 oz. can Green Beans, undrained

1 12 oz. can V-8 Juice

1 14 oz. can Chicken Broth

½ C. Barley

Combine all ingredients and simmer until barley is done, stirring occasionally. This should take about 45-50 minutes on the stovetop, or 2 – 2 ½ hours in a solar cooker. (100-Day Pantry)

Italian Chicken

May 22, 1997 Kristen

Italian Chicken

6 oz. Pasta

1 can Chicken Broth

1 can Chicken, drained

1 can Mushrooms, drained

2 cans Italian Style Tomatoes

½ C. Parmesan Cheese

1 tsp. Italian Seasoning

1 tsp. Garlic Flakes

1 T. dried Parsley

Simmer pasta in broth until softened. Combine remaining ingredients except cheese and parsley in a separate pot. Bring to a simmer; stir in drained pasta and heat through. Garnish each serving with cheese and parsley.

Mexican Chicken Casserole

May 21, 1997 Kristen

Mexican Chicken Casserole

6 oz. Mafalda Noodles (mini lasagna noodles – Substitute fusili or in a pinch, egg noodles, if you can’t find Mafalda Pasta)

1 can Chicken Broth

1 can Chicken

½ C. Sour Cream Powder

1 Can Cream of Mushroom Soup*

1 can Cream of Chicken Soup *

1 can Mexican Style Tomatoes (Ro-Tel, whatever heat level you prefer)

1 2.5 oz. can sliced Olives, drained

½ C. dried Onions

½ C. dried Bell Pepper

8 oz. Velveeta (or similar processed shelf stable “cheese”), cubed

Breadcrumbs, optional

Simmer noodles in broth in a pot. Strain the chicken juices into a second pot (reserve chicken for now). Whisk in sour cream powder over medium heat. Add remaining ingredients, including chicken, except cheese and the noodles and heat through. If it seems dry, add a little of the pasta liquid. For casserole, add drained noodles and half cheese, stir and turn into casserole dish. Top with remaining cheese and bread crumbs and bake until cheese me and breadcrumbs brown. Can also just mix in all cheese and heat up in pan, omitting breadcrumbs.

* I’ve mentioned several times how I feel about canned Cream of X soups. The replacement that I use is mentioned several places in this document. The easiest way instead of making a little bit each time as I have listed in other recipes is to make the Cream of X soup base and then just mix 1 ¼ C. water with 1/3 C. soup mix for each can. If you have butter, flour, and milk, use that with some broth and make a thick bechamel. If you don’t mind canned cream soups, then no worries, just use em!

Mediterranean Chicken

May 20, 1997 Kristen

Mediterranean Chicken

1 ¼ C. Rice

1 14 oz. can Chicken Broth

1 6 oz. Jar marinated Artichokes

1 10-15 oz. can Chicken

1 6 oz. can Mushroom pieces

½ C. dried Onion

½ C. dried Spinach

1 tsp. Garlic Flakes

2 T. Red Wine Vinegar

Salt & Pepper

Optional seasonings: Basil, Oregano, Thyme

Cook Rice in Broth. Drain juices from artichokes, chicken and mushrooms into separate pot. Stir in dried vegetables and set sit a few minutes to absorb moisture. Cut artichokes into smaller pieces. Add artichokes and remaining ingredients, including the chicken and mushrooms to the broth and heat through over low heat. Serve over rice. (100-Day Pantry)

Chicken Mulligan Stew

May 19, 1997 Kristen

Chicken Mulligan Stew

Mulligan (or Community) stew is traditionally an improvised dish prepared by hobos with whatever foods they had collectively found, although some modern versions resemble a variation of Irish beef stew. It’s a great prepper stew; follow the recipe as is, or use up small bits of what you might have on hand – foraged greens, leftover cooked meat from a successful hunt, the last potato in the root cellar, etc. If you have fresh vegetables or aromatics, cook them in the juice from the canned products first before adding any solid canned ingredients. Delicate greens should be added at the end.

1 10-15 oz. can Chicken

2 oz. Bacon Crumbles

2 15 oz. can diced or stewed Tomatoes

1 15 oz. can Corn

1 15 oz. can diced Potatoes

1 15 oz. can Lima Beans

¼ C. dried Onion

Salt & Pepper

Optional: 1 T. Cornstarch mixed with 1 T. Cold Water

Seasonings: Not traditional, but feel free to add any herbs or spices that you like

Do not drain cans; use all juices. Mix all ingredients together and heat through. If desired, thicken by stirring in the cornstarch slurry.

Spicy Chicken and Navy Bean Soup

May 18, 1997 Kristen

Spicy Chicken and Navy Bean Soup

2 (8-07.) cans tomato sauce

1 (16-oz.) can navy beans, drained

1 (13-0 z.) can chicken, drained or 1 pint home-canned chicken

4 C. water

1 (6.5-0 z.) can sliced mushrooms

3 T., dried onion

1 tsp. garlic powder

1/4 C. dried bell pepper

1/2 tsp. dried oregano

1/2 tsp. dried parsley

1/2 tsp. dried basil

1/4 tsp. crushed red pepper flakes

Mix all ingredients together in a medium pot and simmer for 10 minutes over medium heat.

Savory Pancakes with Chicken & Plum Sauce

May 17, 1997 Kristen

Savory Pancakes with Chicken & Plum Sauce

2 C. warm water

2 chicken bouillon cubes

2 T., dried celery

3 T., dried bell peppers

1 T., dried onion I1/? tsp. dried dill •A tsp. turmeric

1 tsp. granulated sugar

6 T., powdered milk

1 3/4 C. all-purpose flour

2 (13-07.) cans chicken, drained or I quart home-canned chicken breast

1 (8-oz.) can sliced water chestnuts, drained

1 (8-oz.) can bamboo shoots, drained

1 (14-oz.) can bean sprouts, drained

1/2 C. plum sauce

1/2 C. chopped peanuts

Green onions and cilantro, chopped (optional, if you have on hand)

In a large bowl, combine water and contents of first reseal-able bag, and allow vegetables to rest for 10 minutes or until soft. Stir in flour. Ladle pancake batter onto a hot oiled griddle. Turn pancakes when edges are brown. While pancakes are cooking, in a small saucepan over medium heat, combine chicken, water chestnuts, bamboo shoots, bean sprouts, and enough plum sauce to coat ingredients. To serve, place hot pancake on plate and top with chicken plum sauce mixture, peanuts, green onions, and cilantro. (If you have green onions and cilantro from the garden, chop and sprinkle on top.)