Substitute for Cream of Chicken soup
--1 T butter
--3 T flour
--1/2 cup low-fat milk
--1/2 cup chicken broth
... --1/4 t salt (optional)
--1/4 t black pepper
Melt butter in a sauce pan. Whisk in the flour and cook on medium heat for a couple minutes to cook the flour. Gradually whisk in the milk, then the broth and season to taste (I don't use any extra salt, but sometimes add in a dash of poultry seasoning)
Subs. for 1 can Cream of Chicken soup in any recipe.
This is one of my favorite rice and beans recipes:
South of the Border Beans
2 T. Canola oil
1 large onion, diced
1 large red or green bell pepper, diced
2 cloves garlic, minced (or ¼ t. garlic powder)
*15 oz. can red beans (any variety you like- I usually have kidney on hand)
*15 oz. can white beans
*2 - 15 oz. cans black beans
28 oz. canned, diced tomatoes
2 cups frozen corn (may use canned – drain first)
1 ½ t. chili powder
1 ½ t. cumin
½ C. fresh cilantro, chopped (optional)
Cooked plain white or brown rice.
In a large soup pot, sauté onion, pepper and garlic until soft (about 10 minutes). Drain and rinse all cans of beans and (corn if using canned). Add beans, corn and spices to pot and stir to combine. Heat to simmering. Stir in cilantro. Serve over rice with a sprinkle of grated cheese, and your favorite corn chips on the side.
* You can also prepare this recipe using dried beans. You will need 2/3 cup each of dry white and red beans, and 1 1/3 C. of dry black beans. Sort and rinse the beans, soak for 8-12 hours and drain. Then cook the beans in a generous amount of water (add 1 t. salt) for a couple hours until they are to your desired softness. Drain the beans and prepare the recipe as directed.
--1 T butter
--3 T flour
--1/2 cup low-fat milk
--1/2 cup chicken broth
... --1/4 t salt (optional)
--1/4 t black pepper
Melt butter in a sauce pan. Whisk in the flour and cook on medium heat for a couple minutes to cook the flour. Gradually whisk in the milk, then the broth and season to taste (I don't use any extra salt, but sometimes add in a dash of poultry seasoning)
Subs. for 1 can Cream of Chicken soup in any recipe.
This is one of my favorite rice and beans recipes:
South of the Border Beans
2 T. Canola oil
1 large onion, diced
1 large red or green bell pepper, diced
2 cloves garlic, minced (or ¼ t. garlic powder)
*15 oz. can red beans (any variety you like- I usually have kidney on hand)
*15 oz. can white beans
*2 - 15 oz. cans black beans
28 oz. canned, diced tomatoes
2 cups frozen corn (may use canned – drain first)
1 ½ t. chili powder
1 ½ t. cumin
½ C. fresh cilantro, chopped (optional)
Cooked plain white or brown rice.
In a large soup pot, sauté onion, pepper and garlic until soft (about 10 minutes). Drain and rinse all cans of beans and (corn if using canned). Add beans, corn and spices to pot and stir to combine. Heat to simmering. Stir in cilantro. Serve over rice with a sprinkle of grated cheese, and your favorite corn chips on the side.
* You can also prepare this recipe using dried beans. You will need 2/3 cup each of dry white and red beans, and 1 1/3 C. of dry black beans. Sort and rinse the beans, soak for 8-12 hours and drain. Then cook the beans in a generous amount of water (add 1 t. salt) for a couple hours until they are to your desired softness. Drain the beans and prepare the recipe as directed.
Recipe by When the Dinner Bell Rings. Visit them on Facebook and at www.whenthedinnerbellrings.blogspot.com
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