Chicken & Rice Skillet

Ingredients

1/2 tsp olive oil
2 c ground chicken breast, skinless -- cooked
1/2 c onions -- chopped
1/2 c red and green bell peppers -- chopped
1 c frozen green peas -- thawed
10 3/4 ozs low-fat cream of mushroom soup
1 3/4 c water
1 c long-grain white rice
2 tsps salt

In a saucepan, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in peas, cream of mushroom soup, water, rice, and salt. Cover and bring to a boil. Reduce heat and simmer until rice is done.

Easy Chicken & Pasta

Ingredients

1/2 tsp olive oil
1 lb ground chicken breast, skinless -- cooked
1/2 c onions -- chopped
1/2 c red and green bell peppers -- chopped
10 3/4 ozs low-fat cream of mushroom soup
1/2 c water
1 c twist pasta -- cooked
1 1/2 c frozen mixed vegetables -- thawed

In a skillet, heat oil over low heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, water, pasta, and mixed vegetables. Cover and cook over low heat for 5 minutes.

Braised Mushrooms
Ingredients
2 T oil
2 T shallots, finely chopped
2 t ginger, chopped
500g (approx. 1 lb.) fresh mushrooms, thinly sliced
2 T Kikkoman Soy Sauce
2 T fresh chives, chopped
1/2 C milk
1/4 C cream

In a medium-sized frying pan, heat oil and add shallots, ginger and mushrooms. Saute for 5 minutes.Add the soy sauce, chives, milk and cream.Cook over medium heat for 10 minutes until all the liquid has evaporated.Serve immediately

Cheese Rissoto

Ingredients

2 tablespoons olive or canola oil
2 small onions, finely chopped
1 shallot, finely chopped
1 cup long-grain, or basmati rice
3 or 4 cups Chicken Stock
1/4 cup shredded reduced-fat Cheddar cheese
2 tablespoons grated Parmesan cheese
1/8 teaspoon each salt and pepper

Step 1: In a large saucepan, heat the oil over moderate heat. Saute chopped onions and shallot, stirring, about 5 minutes or until soft but not browned.

Step 2: Add rice to pan and stir well to coat thoroughly with the oil mixture. Cook, stirring, 2 to 3 minutes longer or until the rice becomes almost translucent.

Step 3: With a ladle, pour about 1/2 cup of the chicken stock into the rice mixture and stir well to combine.

Step 4: Bring the stock to a boil, then gently simmer, uncovered and stirring occasionally, until most of the liquid is absorbed.

Step 5: Repeat the process, adding about 1/2 cup stock at a time, until rice is almost tender but still firm to the bite, or al dente, using as much stock as necessary.

Step 6: Remove from the heat, cover the pan, and allow to stand about 5 minutes. Stir in both cheeses, season with salt and pepper, and serve at once.

Hot & Spicy Wings

Ingredients
16 chicken wings
1/2 cup salad oil
1/4 cup balsamic vinegar
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons cane syrup or dark corn syrup
3 tablespoon Tabasco sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon ground nutmeg

Step 1: Cut off and discard bony wing tips. Cut remaining wings in half.

Step 2: In large bowl, combine remaining ingredients and mix well. Marinate wings in this mixture 1 hour in refrigerator, then grill 15 to 20 minutes, turning frequently.

Fudgy,wudgy brownies

Ingredients

1 package (12 ounces) semisweet chocolate chips
1 cup (2 sticks) butter or margarine
4 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
1 cup chopped walnuts (optional)

Step 1: Preheat the oven to 350�F. Grease a 13- by 9-inch baking pan. In a medium-size saucepan, melt chocolate chips with butter over low heat, stirring constantly, until smooth. Remove teh pan from the heat and let the chocolate mixture cool slightly. Meanwhile, in a medium-size bowl, using an electric mixer, beat eggs until foamy. Gradually add sugar, beating constantly, until the mixture is thick and pale yellow, about 3 minutes. Beat in vanilla.

Step 2: Beat the chocolate mixture into the eggs until well mixed. At low speed, beat in flour and baking powder. Stir in walnuts, if desired. Pour the batter into the prepared pan. Bake the brownies until a toothpick inserted 2 inches from the edge comes out clean, 20 to 25 minutes. (The center will remain soft.) Let the brownies cool slightly and cut them into rectangles.

Chocolate Peanut Butter Cups

Ingredients

6 oz Pkg semi sweet chocolate chips
4 Nestles milk chocolate bars
1 1/4 c Peanut butter

Step 1: Put choc chips, choc bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth.

Step 2: Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners.

Step 3: Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer.

Step 4: Top with remaining chocolate. Refrigerate to allow cups to set up before serving.

Peanut butter brownies

Ingredients

1 box brownie mix
1 bag reese's minis

Step 1: Make brownie mix

Step 2: Preheat the oven to 350�F. Grease a 13- by 9-inch baking pan

Step 3: Fill pan about 1/4 to 1/2 full and stuff with Reese Mini's

Step 4: Pour rest of mix on top and bake according to directions on box, but keep an eye on them they may take a little longer or a little less time.