PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min
SERVINGS - 8
INGREDIENTS
* 8 cups chicken broth
* 2 cups diced, cooked chicken meat
* 1 cup peeled and cubed potatoes
* 1 cup diced carrots
* 1 cup diced zucchini
* 1 cup broccoli florets
* 1 cup canned whole tomatoes, chopped
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 2 cloves garlic, minced
* 1/2 cup peanut butter
* 1 tablespoon chopped fresh parsley
* salt to taste
* ground black pepper to taste
DIRECTIONS
1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
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Peanut Butter Vegetable Chicken Soup 
Tags: chicken soup, peanut butter
10.Sep.08 
Chicken and Other Poultry, Soups, Stews, and Chili 
Comments (0)
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr
SERVINGS - 6
INGREDIENTS
* 3/4 cup butter, divided
* 2 tablespoons vegetable oil, divided
* 4 portobello mushroom caps, sliced
* 1 clove garlic, chopped
* 3/4 cup all-purpose flour, divided
* 1 (14.5 ounce) can beef broth
* 1/2 cup dry Marsala wine
* kosher salt and ground black pepper to taste
* 1 tablespoon browning sauce
* 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove from heat, cover to keep warm, and set aside.
3. Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. Cook and stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. Cover saucepan, remove from heat, and set aside.
4. Season chicken with salt and pepper, and dredge in the remaining flour. Over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9×13 inch baking dish, and cover with the sauce and mushroom mixture.
5. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
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Chicken Marsala With Portobello Mushrooms
Tags: chicken marsala, marsala
05.Sep.08 Chicken and Other Poultry, Foods by Country, Italian Comments (0)
PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
SERVINGS - 8
INGREDIENTS
* 2 pounds ground turkey
* 1 cup milk
* 1 cup Italian seasoned bread crumbs
* 2 eggs
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 3/4 pound Colby cheese, cut into 1/2-inch cubes
* 1/2 cup ketchup (optional)
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan, and top with ketchup.
3. Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).
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Cheesey Turkey Meatloaf
Tags: meatloaf, turkey
03.Sep.08 Chicken and Other Poultry Comments (0)
PREP PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS - 4
INGREDIENTS
* 1/4 cup all-purpose flour for coating
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
* 4 tablespoons butter
* 4 tablespoons olive oil
* 1 cup sliced mushrooms
* 1/2 cup Marsala wine
* 1/4 cup cooking sherry
DIRECTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet and simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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Chicken Marsala
Tags: chicken, chicken marsala, marsala
22.Aug.08 Chicken and Other Poultry, Foods by Country, Italian Comments (0)
PREP TIME 25 Min
COOK TIME 1 Hr 20 Min
READY IN 1 Hr 45 Min
SERVINGS - 8
INGREDIENTS
* 1 cup water
* 1/2 cup uncooked long grain white rice
* 16 large cabbage leaves
* 2 tablespoons olive oil
* 1 pound ground turkey
* 1/3 cup chopped onion
* 1 egg, beaten
* 1 (8 ounce) can tomato sauce
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 (8 ounce) can tomato sauce
* 2/3 (6 ounce) can tomato paste
* 1 cup water
* 3 tablespoons brown sugar
* 2 teaspoons lemon juice
* 1 teaspoon Worcestershire sauce
* 2 cups baby carrots, sliced lengthwise (optional)
DIRECTIONS
1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch casserole dish.
3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.
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Turkey Cabbage Rolls
Tags: cabbage, turkey
22.Aug.08 Chicken and Other Poultry Comments (0)
