4 cups water
2 carrots
2-4 large potatoes
onion to taste
bag frozen broccoli/cauliflower mix
2 cans cream of chicken soup
Velvetta or cheddar cheese
Combine first 5 ingredients and cook until vegetables are soft. Mash with potato masher. Add cream of chicken soup and shredded Velvetta or cheddar cheese to taste. Cook until hot.
*Has garlic and onion in the cream of chicken soup
**Can be altered by making your own cream of chicken soup
Showing posts with label Can Be Altered To Not Have Garlic & Onion. Show all posts
Showing posts with label Can Be Altered To Not Have Garlic & Onion. Show all posts
Apple Honey Stuffed Chicken Breast
1 tbs. butter
1/2 cup diced onion
1 Granny Smith apple, peeled and shredded
1 tbs. plain bread crumbs
1 tbs. honey
1/4 tsp. pumpkin-pie spice
1/4 tsp. salt
1/8 tsp. pepper
Pinch of thyme
4 bone-in chicken-breast halves
Heat oven to 400F. Line baking pan with foil. In medium skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in apple, bread crumbs, honey, pumpkin-pie spice, salt, pepper, and thyme. Cook 2 minutes more. Remove from heat.
Pull skin up (but not off) chicken breasts. Season chicken with salt and pepper. Divide apple mixture among chicken pieces, tucking stuffing under skin. Told skin back over apple filling and breasts and secure in place with a toothpick.
Place in foil-lined pan, and bake 40 minutes. Let rest 10 minutes. Peal breast meat away from bone and slice.
Makes 4 servings
*Has onion listed
**Can be altered not ot have onion by omitting
1/2 cup diced onion
1 Granny Smith apple, peeled and shredded
1 tbs. plain bread crumbs
1 tbs. honey
1/4 tsp. pumpkin-pie spice
1/4 tsp. salt
1/8 tsp. pepper
Pinch of thyme
4 bone-in chicken-breast halves
Heat oven to 400F. Line baking pan with foil. In medium skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in apple, bread crumbs, honey, pumpkin-pie spice, salt, pepper, and thyme. Cook 2 minutes more. Remove from heat.
Pull skin up (but not off) chicken breasts. Season chicken with salt and pepper. Divide apple mixture among chicken pieces, tucking stuffing under skin. Told skin back over apple filling and breasts and secure in place with a toothpick.
Place in foil-lined pan, and bake 40 minutes. Let rest 10 minutes. Peal breast meat away from bone and slice.
Makes 4 servings
*Has onion listed
**Can be altered not ot have onion by omitting
White Chili with Chicken Recipe 2
| 1 | tablespoon vegetable oil |
| 1 | large onion, chopped (1 cup) |
| 2 | cloves garlic, finely chopped |
| 1 | lb boneless skinless chicken breasts, cut into bite-size pieces |
| 3 | cans (14 oz each) chicken broth |
| 2 | cans (15 oz each) cannellini beans, drained |
| 2 | cans (4.5 oz each) Old El Paso® chopped green chiles, drained |
| 1 | teaspoon dried oregano leaves |
| 1/2 | teaspoon ground cumin |
| Dash ground red pepper (cayenne), if desired | |
| 1 1/2 | cups shredded Monterey Jack cheese (6 oz) |
| Chopped fresh cilantro, if desired In 4-quart saucepan heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.
*Has garlic and onion listed and in chicken broth; possibly in canned beans and canned chilies **Can be altered by omitting and making your own chicken broth |
Black Bean and Beef Tostadas
1/2lb ground beef
1 medium onion, chopped
1 10oz can diced tomatoes with green chilies, undrained
1 15oz black beans, rinsed and drained
6 tostada shells
1 cup shredded lettuce
2/3 cup chopped tomato
3/4 cup shredded colby monterey jack cheese
Cook beef and onion in a 10in skillet over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until liquid has evaporated. Stir in beans. Heat tostada shells as directed or package. Top tostada shells with bean mixture, lettuce, tomato and cheese.
*Has garlic, onion and tomatoes listed or in canned tomatoes
**Can be altered to not have garlic and onion by omitting
1 medium onion, chopped
1 10oz can diced tomatoes with green chilies, undrained
1 15oz black beans, rinsed and drained
6 tostada shells
1 cup shredded lettuce
2/3 cup chopped tomato
3/4 cup shredded colby monterey jack cheese
Cook beef and onion in a 10in skillet over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until liquid has evaporated. Stir in beans. Heat tostada shells as directed or package. Top tostada shells with bean mixture, lettuce, tomato and cheese.
*Has garlic, onion and tomatoes listed or in canned tomatoes
**Can be altered to not have garlic and onion by omitting
Broccoli Cheese Soup 1
- 1 (10 ounce) package frozen broccoli
- 2 1/2 cups milk
- 2 1/2 cups cubed Velvetta cheese
- 1/3 cup all-purpose flour
- 1 cup heavy cream
- 1 cube chicken bouillon
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
- Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
- In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately. *Has garlic and onion in the chicken bouillon **Can be altered to not have garlic and onion by adding your own seasonings
Breaded Pork Tenderloin
1 5.5oz box of seasoned croutons
1 lb pork tenderloin
1 Tbs of mustard
Heat oven to 450 degrees. Line a baking pan with foil. Crush half the box of croutons in a food processor. Brush tenderloin with mustard, then pat crouton crumbs onto the top and sides of the tenderloin and place in the baking pan. Coat pork with vegetable cooking spray.
Bake 25-30 minutes, or until meat thermometer registers 160 degrees. Let it rest for 5 minutes before slicing.
*Has garlic and onion in croutons and in mustard
**Can be altered to not have garlic and onion by making your own croutons and using organic H.E.B mustard
1 lb pork tenderloin
1 Tbs of mustard
Heat oven to 450 degrees. Line a baking pan with foil. Crush half the box of croutons in a food processor. Brush tenderloin with mustard, then pat crouton crumbs onto the top and sides of the tenderloin and place in the baking pan. Coat pork with vegetable cooking spray.
Bake 25-30 minutes, or until meat thermometer registers 160 degrees. Let it rest for 5 minutes before slicing.
*Has garlic and onion in croutons and in mustard
**Can be altered to not have garlic and onion by making your own croutons and using organic H.E.B mustard
Beef Stroganoff
3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt & pepper, to taste
salt & pepper, to taste
In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.
*Has garlic and onion in the gravy; read noodle ingredients
**Can be altered to not have garlic and onion by making your own gravy.
*Has garlic and onion in the gravy; read noodle ingredients
**Can be altered to not have garlic and onion by making your own gravy.
Turkey Noodle Soup
32oz chicken broth
2 cups water
1 carrot, peeled and diced
1 celery rib, halved and sliced
1 onion, cut into thin wedges
1 tsp dried marjoram
1 bay leaf
1/4 tsp pepper
2 cups chopped or shredded cooked turkey
1/2 cup uncooked medium egg noodles
2 tbsp chopped fresh parsley (opional)
In a large pot, combine chicken broth, water, carrot, celery, onion, marjoram, bay leaf, pepper. Bring to a boil, reduce heat; cover and simmer 10 minutes. Increase heat to medium-high; return to a boil. Add turkey, noodles, parsley (if desired.) Return to a boil. Reduce heat to medium. Cook, loosely covered, 15-20 minutes or until noodles are tender. Remove and discard bay leaf.
*Has tomato, celery, garlic, onion listed or in chicken broth; read noodle ingredients
**Can be altered to not have garlic and onion by omitting and making your own chicken broth.
Pasta, Cheese and Trees
1 pound penne, corkscrew pasta, or medium shells
1 pound broccoli tops
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter, cut up
3 cloves garlic, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan or Romano cheese
Salt and freshly ground black pepper, to taste
diced ham, optional
Cook pasta to al dente according to package directions. Meanwhile, pull apart broccoli into small "trees." Put the broccoli into a pot and add enough water to just cover the tops. Bring the water to a boil and add 4 pinches salt. Cook for 5 minutes once the water comes to a boil. Drain.
Pour EVOO and butter into a deep frying pan and heat over low heat. When the butter melts, add the garlic and cook 5 minutes. (Add diced ham) Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper. Makes 4 to 6 servings.
*Has garlic and onion listed or possibly in cheeses and ham
**Can be altered to not have garlic and onion by omitting and using chicken instead of ham
1 pound broccoli tops
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter, cut up
3 cloves garlic, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan or Romano cheese
Salt and freshly ground black pepper, to taste
diced ham, optional
Cook pasta to al dente according to package directions. Meanwhile, pull apart broccoli into small "trees." Put the broccoli into a pot and add enough water to just cover the tops. Bring the water to a boil and add 4 pinches salt. Cook for 5 minutes once the water comes to a boil. Drain.
Pour EVOO and butter into a deep frying pan and heat over low heat. When the butter melts, add the garlic and cook 5 minutes. (Add diced ham) Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper. Makes 4 to 6 servings.
*Has garlic and onion listed or possibly in cheeses and ham
**Can be altered to not have garlic and onion by omitting and using chicken instead of ham
Savory Spanish Torta
1 box (4.5-ounce) Seasoned Skillets potatoes, roasted-garlic and herb flavor
1/4 cup diced roasted red pepper
1 cup Colby-Jack cheese cubes
1 cup diced ham steak
8 large eggs, beaten
1/4 cup fat-free half-and-half
Prepare potatoes in a heavy 10-inch skillet, following package directions, using 3 tablespoons oil and 1-3/4 cup water. Meanwhile, in a large bowl, stir together remaining ingredients. When potatoes are cooked and browned, add egg mixture to skillet. Stir occasionally, cooking until set, about 10 minutes. Heat broiler, and broil torta until top is golden brown.
*Has celery seed seasoning, garlic and onion in boxed potatoes and in ham
**Can be altered by frying your own potatoes and finding a garlic and onion free ham
1/4 cup diced roasted red pepper
1 cup Colby-Jack cheese cubes
1 cup diced ham steak
8 large eggs, beaten
1/4 cup fat-free half-and-half
Prepare potatoes in a heavy 10-inch skillet, following package directions, using 3 tablespoons oil and 1-3/4 cup water. Meanwhile, in a large bowl, stir together remaining ingredients. When potatoes are cooked and browned, add egg mixture to skillet. Stir occasionally, cooking until set, about 10 minutes. Heat broiler, and broil torta until top is golden brown.
*Has celery seed seasoning, garlic and onion in boxed potatoes and in ham
**Can be altered by frying your own potatoes and finding a garlic and onion free ham
Broccoli Rice Casserole
- Cook broccoli and rice according to package directions. Preheat oven to 350 degrees.
- In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
- Melt butter in a large skillet over medium-high heat, and saute onion until soft.
- In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish.
- Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
*Has garlic and onion listed or in cream of mushroom and chicken soup
**Can be altered to not have garlic and onion by omitting and making your own cream of mushroom and chicken soups
Cornbread Stuffing
1 cup chopped celery
1 cup chopped onion
1/2 cup butter
1 pan cornbread, cooled and crumbled (about 6 cups)
13 3/4oz can chicken broth
2 tsps poultry seasoning
1-1 1/2 tsp salt
1/8 tsp pepper
Heat oven to 350. Saute celery and onion in butter until tender. Combine celery mixture and remaining ingredients. Toss lightly until bread is thoroughly moistened. Place in 8-inch square baking dish. Bake for 40-50 minutes or until heated through.
*Has garlic, onion and celery listed and in chicken broth
**Can alter to not have garlic and onion by omitting and making your own chicken broth.
Baked Lemon Chicken
3 tablespoons butter, melted
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 (4 ounce) boneless, skinless chicken breast halves
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
*Has garlic and onion listed or in seasoned bread crumbs
**Can be altered to not have garlic and onion by omitting and making your own plain bread crumbs
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup seasoned bread crumbs
4 (4 ounce) boneless, skinless chicken breast halves
In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs.
Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.
*Has garlic and onion listed or in seasoned bread crumbs
**Can be altered to not have garlic and onion by omitting and making your own plain bread crumbs
Spicy Chicken and Cheese Quesadillas
8oz pkg plain cream cheese, softened
2-3 tbs diced jalapenos
8 10in tortillas
10oz can Hormel Premium Chunk Breast of Chicken, drained and flaked
1 1/2 cups shredded Monterey Jack and Cheddar cheese blend
1/3 cup chopped red bell pepper
1/4 cup finely chopped red onion
salsa, guacamole, sour cream (optional)
In a small bowl, combine cream cheese and jalapenos. Spread each tortilla with 2 tbs cream cheese. In a small bowl, combine chicken, shredded cheese, bell peppers and onion. Evenly dived chicken mixture over each of the 4 tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Heat quesadillas on griddle or in a nonstick skillet until golden brown on both sides. Cut quesadillas into wedges and serve with salsa, guacamole and sour cream.
*Has garlic and onion listed or in canned chicken and in most premade guacamole (has tomatoes, garlic and onion in salsa)
**Can be altered to not have garlic and onion by omitting or by making your own cooked chicken; dipping choices can be altered
Easy Chicken Pot Pie
2 packages McCormick® Turkey Gravy Mix
1 teaspoon McCormick® Poultry Seasoning
1 1/2 cups milk
1 cup water
2 tablespoons butter
3 cups cubed cooked chicken
2 cups frozen mixed vegetables
1 can (7.5 ounces) refrigerated biscuits
Preheat oven to 375°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
Spoon into 2-quart baking dish. Top with biscuits. Bake 15 minutes or until biscuits are golden brown.
*Has garlic, onion, celery, "spices" and "natural flavoring" in the turkey gravy mix and canned mixed vegetables
**Can be altered not to have garlic and onion by making your own gravy and adding your own vegetables
Taco Soup
1 lb. ground beef
1 32oz. pkg beef broth
1 15oz. black beans, rinsed and drained
1 14.5oz. can diced tomatoes
1 pkg taco seasoning
1 11oz. can whole-kernel corn w/sweet peppers
Tortilla chips, optional
In a large saucepan, cook beef until browned. Drain fat. Stir in broth, beans, tomatoes, and taco seasoning. Bring to a boil over high heat; reduce heat and let simmer, uncovered, for 15 minutes, stirring occasionally. Stir in corn. Serve with tortilla chips. Makes 6 servings.
*Has tomatoes, garlic and onion listed or in beef broth, taco seasoning and canned corn
**Can be altered to not have garlic and onion by making your own beef broth and using your own spices
Spaghetti and Meatball Soup
1 Tbs olive oil, divided
1 clove minced garlic
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1-15oz can diced tomatoes
2 cups chicken broth
6oz ground turkey
1 1/2 tsp dried basil
1 egg, beaten
1/2 cup grated Parmesan, divided
2oz whole wheat spaghetti, broken
Heat 1/2 Tbs. oil into a large pot on medium high. Put in the garlic, carrots, celery, a onion. Cook, stirring occasionally until the vegetables are soft, about 5 minutes. Add tomatoes and broth. Bring to a boil, then reduce and simmer, for about 15 minutes.
Meanwhile, make the meatballs: In a small bowl, combine turkey, bread crumbs, basil, egg, and 1/4 cup cheese. Roll into mini balls, using 1 tsp meat mixture. In a pot on medium high, brown meatballs.
*Has tomatoes, garlic, onion and celery listed or in chicken broth; check Parmesan ingredients
**Can be altered to not have garlic and onion by omitting and by making your own chicken broth.
Italian Chicken and Vegetables
2 boneless, skinless chicken breast halves
2/3 cup fat-free Italian dressing
1 tsp dried basil
2 cups frozen broccoli, cauliflower and carrots
2 tbsp grated Parmesan cheese
Cooked ruffles pasta (optional)
Preheat oven to 450. Place chicken in a baking dish. Top with dressing, sprinkle with basil. Arrange vegetables on top of chicken. Cover with foil leaving a small opening for heat to circulate inside. Bake for 20-22 minutes. Before serving sprinkle with Parmesan.
*Has garlic and onion in the Italian dressing and possibly in the Parmesan cheese; check the noodle ingredients
**Can be altered by making your own Italian dressing
Montana Panini
1 small avocado, pitted, peeled and mashed
mixed with garlic salt and fresh cilantro to taste
2 slices sourdough bread, 1/2 inch thick
1 tablespoons butter
thinly sliced cooked turkey
2 or 3 slices turkey bacon, crisply cooked and broken in half
1 tomato , sliced (or substitute with lettuce if you dislike tomato)
1 slice cheese
Spread 1 side of each bread slice with butter. On work surface, place bread slice butter side down; top with turkey, bacon, tomato, cheese and avocado. Top with remaining bread slice, butter sides up.
In 12-inch skillet, place sandwich. Cover and cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.
*Has tomato, garlic and onion listed or in in guacamole; check bacon and bread ingredients
**Can be altered to not have garlic and onion by omitting
mixed with garlic salt and fresh cilantro to taste
2 slices sourdough bread, 1/2 inch thick
1 tablespoons butter
thinly sliced cooked turkey
2 or 3 slices turkey bacon, crisply cooked and broken in half
1 tomato , sliced (or substitute with lettuce if you dislike tomato)
1 slice cheese
Spread 1 side of each bread slice with butter. On work surface, place bread slice butter side down; top with turkey, bacon, tomato, cheese and avocado. Top with remaining bread slice, butter sides up.
In 12-inch skillet, place sandwich. Cover and cook over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.
*Has tomato, garlic and onion listed or in in guacamole; check bacon and bread ingredients
**Can be altered to not have garlic and onion by omitting
Sweet and Spicy Shrimp
1/4 cup soy sauce
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 small onion, cut into 1-inch pieces
1/2 medium green bell pepper, sliced into strips
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired
Stir together soy sauce, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
*Has onion listed; check soy sauce ingredients
**Can be altered to not have onion by omitting
2 teaspoons sugar
1/2 teaspoon crushed red pepper
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 small onion, cut into 1-inch pieces
1/2 medium green bell pepper, sliced into strips
1 medium carrot, thinly sliced (1/2 cup)
3/4 pound uncooked peeled deveined large shrimp, thawed if frozen
Hot cooked rice, if desired
Stir together soy sauce, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
*Has onion listed; check soy sauce ingredients
**Can be altered to not have onion by omitting
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