As upon request of the famous headless chicken...here are the two receipes I used last week. I found an even better chicken and rice soup receipe that I'm trying this week with yes, another headless chicken I plan on cooking up tomorrow. I can't even imagine how much money per meal this all came to....CHEAP CHEAP CHEAP!
Chicken and rice soup-4 cans of chicken broth (I also added about 2 cups of water)
1 tsp garlic, 2 tbl parsley, 1/8 cup of milk, 1/2 stick of butter, 1 tsp lemon juice, 1/2 cup of extra long grain rice (really just put the whole bag in there), about 4 chicken breasts or if you are cooking a whole chicken put about 3 cups of chicken chopped up.
Cook it all together and serve.
chicken and black bean enchiladas-
3 cups chopped cooked chicken
1 (15oz) can black beans rinsed and drained
1 10oz can diced tomatoes
1 can no salt added corn drained
1 8oz. package shredded mexican four cheese blend (divided)
8 8inch whole wheat flour tortillas
2 10oz cans enchilada sauce
1. combine first four ingredients and 1 1/2 cups cheese in large bowl. spoon chicken mixture evenlly down center of each tortilla and roll up. arrange seam side down in a 13x9 in baking dish coated with cooking spray.
2. pour enchilada sauce evenly over tortillas and sprinkle with remaining 1/2 cup cheese
3. bake covered at 350degrees for 20 mts. remove foil and cook additional 15 mts.
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1 comment:
Goodie. Goodie. Thanks !
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