18 oz. can tomato sa u ce

16 oz. tomatoes, chopped drained

1 tsp. Worcestershire sauce

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. garlic powder salt and pepper to taste

 

 

Heat oil in large nonstick skillet.   Add onions green pepper and mushroo m s. Cook until slightly tender.   Add chic k en.   Cook, turning chicken frequently

until pinkness is gone.   Add remaining i n gredients.   Cover and s i mmer for 5 to

10 minutes until heated through.   S e r v e over rice.   Makes 4 servings (1

protein, 2 vegetables per servi n g).

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- ROAST CHICKEN WITH ALMONDS

 

 

 

10 chic k e n breast ha l ves

Salt and pepper

1 (5 1/2 oz.) pkg. slivered almonds

1 (10 1/2 oz.) can cream of mushroom soup

1 (10 1/2 oz.) can c r eam of chicken

soup

1/4 to 1/2 c. dry whi t e wine, or water or other liquid Parmesan cheese

 

 

Spread ch i cken i n ve r y lightly g r eased baking dish.   Cover with 2/3 of the almonds.   Mix soups with wine.   Pour over chicken and almonds.   Sprink l e Parmesan cheese on top and then sprinkle remaining almonds o v er.                                                                    Bake at

350 degrees for 2 hours uncovered.   Se r ves 8 to 10.


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