#1996 - Chicken and Vegetables

(by Shirley McNevich)

2 boneless/skinless chicken breasts (cut into 1" strips)
3 TBSP Parkay margarine
1 cup fresh sliced carrots (coin shaped pieces)
1 cup fresh broccoli pieces
2 1/4 cups water
1/2 cup milk
1 envelope Lipton noodles and sauce alfredo

Salt and pepper chicken pieces to your taste. In a skillet over medium heat add 1 TBSP Parkay--melt. Add chicken slices--cook on both sides until chicken is no longer pink--remove chicken and set aside. In the same skillet over medium heat add 2 TBSP Parkay--melt. Add carrots--cook/stir for 3 minutes. Add broccoli, water and milk--cook/stir until boiling. Once boiling, add alfredo sauce mixture--cook/stir until noodles are tender. Add chicken pieces--stir/cook until chicken is hot.

#1955 - Vegetables and Noodles

(by Shirley McNevich)

2 cups broccoli pieces
1 cup sliced carrots (coin shaped pieces)
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/4 cup Parkay margarine
8oz. Velveeta cheese (shredded)
2/3 cup milk
2 cups bowtie noodles (cooked and drained according to box directions)

In a skillet over medium heat add Parkay--melt. Add broccoli, carrots, green bell peppers and red bell peppers--cook/stir until almost tender. Turn heat to low--add milk, shredded cheese and drained bowtie noodles--stir/cook until cheese is melted and vegetables are hot and tender. Add salt and pepper if desired.

#1486 - Ground Beef Tomato Stew

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 tsp. pepper
1 small onion (chopped)
1 - 10.75oz. Campbell's tomato soup
1/2 can of water (use the empty soup can to measure)
1 cup frozen or fresh cut green beans
1/2 cup frozen or fresh sliced carrots
1 tsp. Worcestershire sauce

In a large skillet over medium add ground chuck, chopped onions and pepper--cook until beef is browned, then drain off any fat. Add tomato soup and water--stir. Add green beans, carrots and Worcestershire sauce--stir and cook until boiling--once boiling, turn heat to simmer. Stir and simmer until carrots are tender.

#922 - Beef Potatoes with Baked Beans

(by Shirley McNevich)

1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 cup sliced carrots (thin)
1 cup sliced red potatoes (bite sized pieces)
1 cup water
1 - 14oz. can of your favorite baked beans
1/2 cup Kraft BBQ sauce
1 cup shredded cheddar cheese

In a large skillet add ground chuck, salt, pepper and onions--cook and stir over medium heat until browned. Add water, carrots and potatoes--cook and stir over medium heat until carrots and potatoes are tender. Add baked beans and BBQ sauce--stir and cook until heated through. Serve in bowls--sprinkle cheddar cheese on top of each serving.

#672 - Easy Chicken Noodle Soup

(by Shirley McNevich)

4 cups Swanson's chicken broth
1/2 tsp. pepper
1 tsp. salt
2 medium carrots (sliced into coin shaped pieces)
1 chopped onion
2 celery ribs (chopped)
1/2 cup fresh parsley
1 cup chopped cooked chicken
1 cup uncooked extra wide egg noodles

In a large pot add broth, carrots, onion, celery, and parsley--turn heat to medium and cook until carrots are tender. Add noodles and and make sure soup is boiling--boil for 12 minutes. Add salt and pepper--stir. Add chicken and stir. If it seems too thick add a little more broth or water.