A Foodie's Fave Recipes

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Garlic Peri-Peri Wild Rice with Beans 1 180 gram pkg Uncle Bens Long Grain and Wild Rice 1/2 cup Basmati Rice 2 cups low sodium chicken broth 1 1/2 cups water 1/2 tsp sea salt 1 14 oz can dark red kidney beans 1 tsp dried ground dried basil 2 tbsp Nando's garlic peri-peri sauce Bring water and chicken broth with salt to a boil.  Add rice, beans, basil and peri-peri sauce to boiling rice and lower temperature to medium low. Stir occasionally and then after 25 minutes lower to low stirring more often to make sure that it doesn't stick.  Chicken with Yams and Carrots 4 large boneless, skinless chicken thighs (cut up into mouth sized pieces) 1/2 large white onion (diced) 1/2 large yam (peeled and diced) 3 large carrots (peeled and sliced) 1/2 red bell pepper diced 1/4 cup low sodium beef broth 2 tbsp canola oil 1 10 oz can Campbells Cream of Chicken soup 1/4 cup Butter chicken sauce 1/4 cup tomato juice 1/2 cup water 1 tbsp medium curry powder 1 tsp dried b

1 lb. lean ground beef 1/2 onion diced 1/2 large yam diced 2 carrots diced 1/2 cup frozen peas 1/2 cup frozen corn 1 1/2 cups beef broth (NOT oxo cubes) 1/2 cup tomato juice 1/4 cup 2% evaporated milk 1/4 cup dry red wine 1 tbsp curry powder 1 tbsp dried oregano salt and pepper to taste Fry hamburger in large skillet.  Once browned all the way through, drain and set aside.  In skillet, saute onions, carrots, and yam for 10 minutes.  Add beef back into skillet and stir in flour.  Stir in barbecue sauce, curry powder, oregano.  Then slowly stir in beef broth.  Simmer for 10 minutes, then add evaporated milk, red wine and tomato juice.  Stir and simmer for another 15 to 20 minutes until at a consistency that you desire. I like mine a little thicker, some like theirs thinner.  Add salt and pepper to taste, then serve over rice.

2 boneless skinless chicken breasts 2 whole wheat 10 inch tortillas 1 cup dry cubed bread crumbs 1/2 onion diced 1/2 red bell pepper diced 1 - 10 oz can cream of celery soup 1 tbsp dried sweet basil 4 tbsp canola oil Preheat oven to 375 degrees Farenheit. Heat oil in large frying pan. Mix bread crumbs, onion, pepper, soup and basil together. Filet the chicken breast so that it is flat and place it on the tortilla.  Place several large spoonfuls of the soup mixture on the center of the chicken breast.  Fold the tortilla and chicken over to create a sandwich.  Place tortilla/chicken into hot oil and fry for 3 minutes, turn tortilla/chicken over and fry for another three minutes. Remove tortilla/chicken from frying pan and place into a 13x9 inch shallow casserole dish that has been sprayed with cooking spray.  Place casserole dish into oven and bake for 25 minutes. Serve with brown curried rice.

Banana Bread with Blueberries 1 1/4 cups sugar 1/2 cup butter or margarine, softened 2 large eggs 1 1/2 cups mashed very ripe bananas (3 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup fresh or frozen blueberries 1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of two 8x4 inch loaf pans or one 9x5 inch loaf pan with cooking spray. 2. In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Divide batter evenly between 8 inch pans or pour into 9 inch pans. 3. Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. 4. Loosen sides of loave