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Easy to assemble and only one pan to clean. Pair with a fresh spinach salad for a wonderful meal!
2 1/2 lb. assorted chicken pieces, skinned
1 tsp. paprika
1/2 tsp. ground pepper
1/4 tsp. salt
Vegetable cooking spray
1 1/2 tsp. vegetable oil
1 1/2 cups long-grain rice, uncooked
1 tsp. minced garlic
1 (16-oz.) can no-salt-added chicken broth
1 (14 1/2 oz.) can pasta-style chunky tomatoes, undrained
1 green bell pepper, seeded and cut into thin strips
1 1/2 cups frozen English peas
Sprinkle chicken with paprika, pepper and salt. Coat an oven-proof Dutch oven with cooking spray.
Add oil and place over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned.
Remove chicken from Dutch oven and set aside.
Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute.
Add broth, tomatoes and green pepper. Bring mixture to a boil over high heat, stirring once. Return chicken to Dutch oven.
Cover and bake at 350û for 40 minutes. Stir in peas; cover and let stand 5 minutes. Makes 5 servings.
Tangy sour cream and tart lemon complement
the sweetness of fresh pineapple in this dessert. The lemon cream can
also be used over any kind of ripe berries.
3/4 cup heavy cream
2 Tbls. confectioners’ sugar
3 Tbls. sour cream
2 tsp. grated lemon zest
3 cups chunked peeled fresh pineapple, in 1/2-inch pieces
Whip the cream and sugar with an electric mixer until the cream holds
soft peaks. Gently mix in the sour cream and lemon zest.
Divide the pineapple chunks among 4 dessert bowls. Top with the cream.
Serve immediately. Makes 4 servings.
Although the main components for this dish
come right out of a can, this salad has a fine Italian pedigree and
a simple elegance. The croutons are
not necessary but add some texture, or if preferred, just serve warm
garlic bread on the side
2 Tbls. red wine vinegar
1/4 cup extra-virgin olive oil
1 small clove garlic, finely chopped
1/4 tsp. salt, or to taste
1 Tbls. finely chopped fresh parsley leaves
2 (6 oz.) cans tuna (preferably packed in olive oil), drained and
coarsely mashed with a fork
One 12 oz. can white beans, drained and rinsed
1 medium head escarole, washed, dried and torn into bite-size pieces
May substitute another type of leafy green if that is preferable)
1/2 cup croutons (optional)
Whisk together the vinegar, olive oil, garlic, salt and parsley in a
small bowl. Combine the tuna, beans, escarole and croutons in a large
bowl. Gently toss the salad with the dressing. Serve immediately. Makes
4 servings as a main course.
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