Interesting recipes 10 pts

Question

something healthy w/ fresh vegetables and spices.

i have lots of time on my hands so it doesnt have to be quick.

i want a recipe that is interesting along w/ delicious.

Answer 1

Crock Pot Chicken with Black Beans and Cheese

Ingredients:

4-5 boneless chicken b*****s

1 (15 1/2 ounce) can black beans

1 (15 ounce) can corn

1 (15 ounce) jar salsa, any kind

1 (8 ounce) package cream cheese

Directions

1) Take 4-5 frozen, boneless chicken b*****s put into crock pot.

2) Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3) Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

4)Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

5) After cream cheese is warmed through, stir and serve.

It sounds strange, but it the most delicious chicken recipe.

Answer 2

Here is a recipe for Tex Mex Sweet Corn

I thought this was pretty good, and its filled with veggies and spices!

oh and if you like what you see, can you pleeez vote me for best answer! thanx and Happy Cooking!

http://www.bellybytes.com/recipe/vegetab...

Answer 3

Please Edit and tell us what kind of veggies, there are hundreds of thousands of recipes. Thanks!!

Thanks - Here Ya Go!!!

Chicken Pot Pie in a Shell --

INGREDIENTS

1 package Pepperidge Farm® Puff Pastry Shells

1 tablespoon vegetable oil

1 medium onion, chopped

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

1/2 cup milk

1 (10 ounce) package frozen peas and carrots

2 cups cubed cooked chicken



DIRECTIONS

Bake pastry shells according to package directions.

Heat oil in skillet over medium heat. Cook onion until tender.

Add soup, milk and peas and carrots. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Add chicken. Heat through. Serve in pastry shells.

**************************************...

Summer Chicken and Vegetable Soup with Toasted - Whole Foods Recipe



This soup features the beauties of the summer harvest: squash, corn, red peppers, basil and okra. Use baked or rotisserie chicken to make this recipe even simpler, or omit the chicken all together for a vegetarian meal.

2 tablespoons olive oil

4 cloves garlic, chopped

1 teaspoon chopped oregano

1 cup frozen or fresh corn

1/2 red bell pepper, cored, seeded and chopped

1 quart low-sodium chicken or vegetable broth

1/4 cup tomato sauce

2 cups shredded cooked chicken, dark or white meat

Salt and pepper to taste

1 cup fresh or frozen chopped okra

1 zucchini, chopped

3 flatbreads or pita rounds

3 green onions, thinly sliced

1/4 cup shredded basil

Preheat broiler. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add garlic and oregano and cook just until garlic begins to sizzle. Stir in corn and peppers and cook, stirring occasionally, until softened and garlic is golden, 3 to 4 minutes. Stir in stock, tomato sauce, chicken, salt and pepper and bring to a boil. Add okra and zucchini reduce heat and simmer until okra is tender, about 5 minutes.

Meanwhile, brush flatbreads all over with remaining 1 tablespoon oil then season with salt and pepper. Transfer to a baking sheet and broil until just toasted, 1 to 2 minutes. Cut into wedges.

Remove soup from heat and stir in green onions and basil. Serve soup with toasted flatbread on the side.

**************************************...

Stir Fry Chicken and Vegetables --

Ingredients

1 tablespoon peanut oil

2-3 garlic cloves, minced

1 tablespoon minced fresh ginger

1 lb boneless skinless chicken breast, cut into strips

1 medium onion, diced

2 cups sliced carrots

1 red bell pepper, seeded and sliced into thin strips

2 cups sugar snap peas

1 (15 ounce) can baby corn, drained

2 cups broccoli florets

1/4 cup reduced sodium soy sauce

2 teaspoons cornstarch

1 cup reduced-sodium chicken broth

Directions

1) Heat oil in a wok or large skillet over medium-high heat.

2) Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.

3) Add onions, carrots, and peppers and cook 1 minute.

4) Add snap peas, corn and broccoli and cook 2 minutes.

5) Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.

6) Dissolve cornstarch in chicken broth in a small bowl and add to wok.

7) Simmer 2 minutes, until sauce thickens. Serve over rice.

**************************************...

Chicken with Vegetables  --



Ingredients

1 package Boneless, Skinless Chicken b*****s

1 tablespoon corn or vegetable oil

1 teaspoon salt

1/4 teaspoon ground pepper

2 medium tomatoes, seeded and finely chopped

1 medium onion, chopped

2 tablespoons chopped parsley

1/4 cup chopped ham

1/4 cup dry white wine

2 tablespoons white or cider vinegar

2 tablespoons capers

1 tablespoon all-purpose flour

1 tablespoon water



Instructions

Place oil, chicken, salt, pepper, tomatoes, onion, parsley, ham, wine and vinegar, in that order, in a heavy skillet. Cover.

Simmer for 25 minutes.  Turn chicken b*****s and stir in capers.  Cook 5 minutes more.

Combine flour and water in small cup until well blended.  Stir into skillet and cook 3 to 5 minutes longer, over medium heat, until sauce is slightly thickened and chicken b*****s are fully cooked (thermometer inserted in the thickest part of the breast registers 170°F.)  

**************************************...

Rustic Chicken-Vegetable Tart --

A cooked filling of chicken and several vegetables, seasoned with herbs, tops a yeast dough that's used as a crust for this tart.



Ingredients

Pastry Dough:

1 teaspoon active dry yeast

1/3 cup warm water

1 egg, beaten

3 tablespoons fat-free sour cream

1-1/4 cups all-purpose flour

1/4 cup whole wheat flour

1/4 teaspoon salt

Nonstick cooking spray (garlic-flavored)

Filling:

1 tablespoon olive or vegetable oil

1 cup chopped raw chicken

1 carrot, diced

1 cup sliced mushrooms

1/2 cup thinly sliced leeks

1 medium zucchini, sliced

1/2 cup diced celery

1 medium red bell pepper, cut into 1-inch pieces

8-10 cloves garlic, minced

1 tablespoon chopped fresh basil

1 teaspoon chopped rosemary

1/2 teaspoon salt

Black pepper to taste

3-4 tablespoons grated Parmesan cheese

1 egg white, beaten



Method

To proof yeast, pour the warm water into a medium size bowl and sprinkle in yeast; stir until dissolved. Let stand 5 minutes or until mixture is bubbly. Add egg and sour cream, mixing until smooth. Stir in flours and salt, making a moderately soft dough. Knead dough on lightly floured surface 1-2 minutes or until smooth. Shape dough into ball; place in large bowl sprayed with nonstick cooking spray. Turn dough over to grease top. Cover bowl with towel; let rest in a warm place for 20 minutes. While the dough is resting, begin preparing chicken and vegetables for the tart. Preheat oven to 400 degrees F. Heat the oil in a large skillet over medium heat until hot. Add the chicken and cook until opaque. Add the carrot, mushrooms, leeks, zucchini, celery, red pepper, garlic, basil, rosemary, salt and pepper. Cook 8-10 minutes or until vegetables are tender. Roll out pastry dough on a floured surface to a 14-inch round; place on a cookie sheet or large pizza pan. Spoon vegetable mixture onto the dough, leaving a 2 1/2-inch border around edges; sprinkle with parmesan cheese. Fold the edges of dough over part of the vegetable mixture, pleating dough as necessary to fit. Brush edge of dough with egg white. Bake in the center of the oven, about 25 minutes or until pastry is golden brown. Garnish with fresh basil and rosemary, if desired. Cut into wedges; serve warm.

Answer 4

I made cilantro rice for the first time last night and I'm eating more of it right now...so good. You don't really need a recipie with measurements, just put what you like.

cook rice and chill. Add a drizzle of olive oil and fresh cilantro or the paste kind that comes in a tube. Just put some in and taste to see if you want more. Add whatever of the following you like: garlic,  avacado,onion, bell pepper, tomatoes, drained black beans. I added all but the black beans because I didn't have any. Sprinkle with lime juice.. UMM so good and easy.

i looked at several recipes online before i made this, but i ended up just adding whatever i thought sounded good. the rice, cilantro, and lime are the main things.

Answer 5

Zucchini Herb Casserole

1/3 cup uncooked long grain white rice

2/3 cup water

2 tablespoons vegetable oil

1 1/2 pounds zucchini, cubed

1 cup sliced green onions

1 clove garlic, minced

1 1/4 teaspoons garlic salt

1/2 teaspoon basil

1/2 teaspoon sweet paprika

1/2 teaspoon dried oregano

1 1/2 cups seeded, chopped tomatoes

2 cups shredded sharp Cheddar cheese, divided

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.

Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Garlic Asparagus with Lime

1 teaspoon butter

1 tablespoon olive oil

1 clove garlic, minced

1 medium shallot, minced

1 bunch fresh asparagus spears, trimmed

1/4 lime, juiced

salt and pepper to taste

Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

Answer 6

Try Ethiopian - they make a chicken stew for holidays called Duro Wat that is fantastic. It starts with a spice mixture called Bebere that you can either make or buy from an Ethiopian grocery. Google the recipes, you won't be sorry. After that try their lentils and cabbage and the crazy delicious bread (injira) they eat with everything. One caveat, the food is wonderful but it is very spicy!!!

Answer 7

I am young but a food connoisseur You r probably looking for something that is asian try stir frying raw brockly and other veggies with some chiken. Add housin sauce and soy sauce it makes a great meal