Foil Baked Asian Chicken

8 tsp olive oil
4 cups baby spinach
4 4-oz boneless, skinles schicken breast halves
8 oz whtie mushrooms, sliced
4 tsp teriyaki sauce
salt

1. Preheat oven to 450'. Tear off 4 10 inch squares of aluminum foil. Brush each square with 2 tsp ollive oil. Place 1 cup spinach on each square, slightly off center. Top with a chicken breast half and some mushrooms. Drizzle 1 tsp teriyaki sauce over each portion; sprinkle with salt.

2. Fold each piece of foil over to cover chicken and vegetables. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through, 15-20 minutes.

Mushroom Risotto

2 cups Arborio rice
1 cup white wine
4 cups vegetable broh
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed golden mushroom soup
1 tsp bottled minced garlic
6 oz mushrooms, sliced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/2 cup grated parmesan cheese

1. Stir together Arborio rice, wine, vegetable broth, cream of mushroom soup, golden ushroom soup, garlic, mushrooms, salt, pepepr and dried tyme in a 4-5 qt slow cooker. Cook on high-heat setting for 2 hours, stirring every 30 minutes.

2. Check consistency. If necessary, continue to cook for an additional 30 minutes to 1 hour, stirring every 10-15 minutes. Be careful not to overcook risotto. (Rice should be al dente, not mushy) Before serving, stir in Parmesan cheese and garnish with a sprig of fresh theyme if desired.

Hamburger Stroganoff

1 bag (12 oz) yolk free egg noodles
1 lb extra lean ground beef
1 large onion, chopped
1 tsp bottled minced garlic
2 cups sliced fresh mushrooms
1 9-oa package frozen french style green beans
1/4 cup dry sherry
1 tbs ketchup
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1/2 tsp paprika
1 can (10 3/4 pz) reduced fat cream of mushroom soup
2/3 cup reduced fat sour cream
salt and black pepper

Place the noodles in 2 1/2 quarts of alrady boiling unsalted water and cook 5 mintues.

Heat a 12 inch non stick skillet over medium heat.

Add the beef to the skillet, raise the ehat to medium-hgh, and cook, stirring often, turning and breaking up the meat as it begins to brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the meat is crumbled and browned, about 5 mintues. Add the green beatns to the pasta pot, cover the pot to bring it back to a boil, then crack the lid, and cook until the noodles are tender and the beans heated through, about 5 mintues more.

Meanwhile, add the sherry, ketchup, mustard, worcestershire, paprika and mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, then add the sour craem and continue to cook, stirring constantly, until the soure cream is completely incorporated, about 1 mintued. Season with salt and pepper.

Drain the noodles and toss to evenly distribute the beans. Place some on each of the serving plates. Top with the sauce and serve.

Serves 6.

Bean Salad Medley

1 16-oz can kidney beans, rinsed and drained
1 (15 1/4) oz can whole kernel corn, drained
1 can (15 1/4 oz) lima beans, rinsed and drained
1 can (14 1/2 oz) cut green beans, drained
1 can (14 1/2 oz) wax beans, drained
1 jars (4 1/2 oz each) whole mushrooms, drained
1 medium green bell pepper, julienned
1 medium onion, chopped
3/4 cup vegetable oil
3/4 cup white vinegar
3/4 cup sugar
1 tsp pepper
3/4 tsp salt

In a large bowl, combine the first 8 ingredients. In a small bowl, combine remaining ingredients; mix well. Pour over vegetables and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Makes 24 servings

Chicken with White Wine Sauce

24 pearl onions, peeled
8 oz mushrooms, sliced
4 strips thick sliced bacon
4 lbs meaty chicken pieces
salt and pepper
1 can (103/4 oz) cream of chicken soup
1 cup dr white wine
2 tsp italian seasoning
2 tsp bottled minced garlic

1. Add pearl onions and sliced mushrooms to to a 4-5 qt slow cooker.

2. In a large skillet over medium heat, fry bacon until crispy. Reserve bacon for garnish. Discard all but 2 tbs of bacon fat. Season cut-up chicken with salt and pepepr. Over medium-high heat, brown chicken pieces on all sides in bacon fat. Place browned chicken into slow cooker.

3.In a medium bow, stir together cream of chicken soup, white wine, italian seasoning and garlic. Pour over chicken. Cover and cook on low-heat setting for 8 hours or high-heat setting for 3-4 hours.

4. If desired, remove skin from chicken. Ladle with white wine sauce and garnish with crumbled bacon.

Dijon Chicken and Mushrooms

4 boneless, skinless chicken breasts
salt and pepper
2 tbs butter
8 white button mushrooms, finely chopped
1 can condensed cream of mushroom soup
1/2 cup canned chicken broth
1/4 cup dijon mustard
2 tbs deli style brown mustard
1 tomato, diced
1/4 cup frozen cut corn kernels, thawed
1/4 cup chopped fresh chives


1. Sprinkle chicken with salt and pepper. Melt butter in a large heavy skillet over medium-high heat. Add chicken and cook until just brown, about 4 mintues per side. transfer chicken to plate.

2. Add mushrooms to the same skillet and saute until tender, about 3 minutes. Whisk in soup, broth and mustards. Bring sauce to a simmer.

3. Return chicken to skillet and submerge into sauce completely. Reduce heat to medium-low. Cover and cook until soup bubbles thickly and chicken is cooked through, about 10 mintues.

4. Transfer chicken to plates and spooon sauce ove rthe top. Sprinkle with tomato, corn and chives. Serve hot.

Chicken Soup 2

1 -14 1/2 oz can chicken broth
1 - 14 1/2 oz can diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 oz) mushroom stems and pieces, drained
1/4 cup sliced fresh carrot
1/4 cup sliced celery
1 bay leaf
1/8 tsp dried thyme
3/4 cup cooked egg noodles

In a 1 1/2 quart slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours. Stir in noodles; cover and cook on high for 10 minutes. Discard bay leaf.