SUNSHINE CHICKEN
This recipe is great to serve for large groups because it can be easily doubled and takes little time or effort to prepare. Even my husband likes to make this chicken dish, and he usually hates to cook! -Karen Gardiner, Eutaw, Alabama
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine curry powder, 1/2 teaspoon salt and the pepper; rub over both sides of chicken. In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt. Add chicken pieces; bring to a boil. Reduce heat; cover and simmer until chicken juices run clear, 20-25 minutes. , Remove from the heat and let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 317 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 562mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
SUNSHINE RICE
A Citrus taste, combined with almonds, celery, and onions- but no added salt- make this side dish a new classic. Try this heart healthy recipe with fish. The recipe comes from HeartHealth.com.
Provided by Barb G.
Categories Long Grain Rice
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in medium saucepan; add celery and onions and saute until tender (about 10 minutes).
- Add water, juices, and hot sauce; bring to a boil; stir in rice and bring back to boil, let stand covered until rice is tender and liquid is absorbed.
- Stir in almonds,Serve immediately.
SWEET-AND-SOUR CHICKEN WITH RICE
"When a restricted diet became a necessity for me, I didn't want to give up my sweet-and-sour chicken, so I revamped my old recipe," relates Eva Marie Collins of Bolivar, Missouri.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender. , In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 307 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 400mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
BUSY DAY CHICKEN AND RICE
This is a great busy day casserole that can be made the night before! Leftovers are yummy too! Can be complemented with peas, a green salad, and rolls on the side.
Provided by CHIEFCOOKJULIE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil.
- Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 540.4 calories, Carbohydrate 66.9 g, Cholesterol 73.2 mg, Fat 14.8 g, Fiber 1.1 g, Protein 32.3 g, SaturatedFat 4 g, Sodium 2178.3 mg, Sugar 1.9 g
CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE
Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.
Provided by Rena
Categories Chicken and Rice Casserole
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
- While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
- While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
- Grease a 9x13-inch baking dish.
- Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g
SUNSHINE CURRY CHICKEN
My Mom came across this delicious recipe years ago and was a family favorite. It can be doubled or tripled for extra servings to freeze. You may use any type of rice. Brown rice may need more liquid.
Provided by Monica in PA
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine curry powder with 1/2 tsp. of salt and pepper.
- Sprinkle/rub this mixture onto chicken.
- In skillet, combine juice, rice, water, sugar, mustard and rest of salt.
- Arrange chicken over this mixture.
- Bring to a boil.
- Cover and simmer for 20-30 minutes.
- Remove from heat and let stand 5 minutes.
- Adjust seasonings.
- You may add more curry for desired spice.
Nutrition Facts : Calories 628.8, Fat 5.3, SaturatedFat 1.3, Cholesterol 205.3, Sodium 961.3, Carbohydrate 53, Fiber 1.5, Sugar 11.2, Protein 86
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