Wednesday and yet again another day without the ads. I went to the Goodwill yesterday and found a couple of magazines (small books actually) for .49 a piece. You can get inspiration anywhere, and it is expecially nice if it is free or next to free.
From cooking Light
Tuscan Chicken Stew , Drop Bixcuits
1 pound skinless, boneless chicken breasts, cut into one inch cubes.
1/2 tsp dried rosemary
2 tsp olive oil
2 tsp minced garlic
1/2 cup chicken broth
1 can white beans
1 can (7ounces) roasted red peppers, drained and cut into 1/2 inch cubes.
3.5 cups torn spinach.
Combine chicken , rosemary, salt and pepper. Toss well. Heat oil in skillet and cook chicken for 3 minutes. Add garlic, saute 1 minute. Add broth, beans, and peppers. Bring to a boil. Cover, reduce heat and simmer 10 minutes until chicken is done. Stir in spinach. simmer 1 minute. Yield 4 servings.
Note: You can use already cooked chicken and toss with the spices. add chicken broth and beans, and roast your own peppers. I call adding the spinach for a small time , threatening it. LOL
The other alternative to boneless, skinless chicken breast (the most expensive way to buy chicken besides the wings,) is to cut up your whole chicken raw. Its not hard, but it is a little time consuming if you aren't an expert butcher.
Drop Bisquits
2 cups flour
1T baking powder
1 tsp sugar
1/4 cup butter, chilled , cut into small pieces
1 cup milk
Heat oven to 450 degrees.
Lightly spoon flour into dry measuring cup, level with a knife.
Combine dry ingredients and 1/2 tsp salt. Cut in butter. Add milk and stir JUST until moist.
spoon batter into 12 muffin cups coated with cooking spray,
Bake at 450 for 12 minutes or until golden. Remove from pan immediately, place on wire rack.
This is supposed to be a thirty minute meal. It would be less if you use already cooked chicken. In that case, I would cook the bisquits first, and then cook the chicken.
Thanks for stopping by
Please share
Jane
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