Vegetable Chowder

Saute in olive oil or butter:
1 c. chopped onion
2-3 stalks celery, chopped. Cover with a lid.

Add:
1 large potato, cut up
3 cloves garlic, minced
1 c. sliced carrots
2 c. chicken bouillon (2cubes + water)
1 tea. salt
1/2 tea. basil
1/4 tea. pepper
1 c. corn or 1 pkg. frozen Lima beans (opt.)
Sliced or chopped zucchini &/or summer squash (opt.)
Cook until vegetables are tender.
Then add:
1 can Great Northern beans, drained (or any other kind of bean).
Mix separately:
1 can evaporated milk
1-2 TB. flour
Add to soup. Heat through. Sprinkle with parsley flakes. Thin with milk if needed.
Opt. add 3/4 c. Pepper Jack cheese (or another kind) to taste.

Spring Thyme Chicken Stew

1 lb. small red potatoes, quartered
1 lg. onion finely chopped
3/4 c. shredded carrots
3 TB. all-purpose flour
6 garlic cloves, minced
2 tsp. grated lemon peel
2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. boneless skinless chicken thighs or breasts, cut into bite sized pieces
2 c. reduced-sodium chicken broth
2 bay leaves
2 TB minced fresh parsley

Place potatoes, onion and carrots in a 3 qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
Cook, covered, on low 7-9 hrs. or 4-6 on high or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.

Spiced Mandarin Orange chicken

Spiced Mandarin Orange Chicken

Spiced Mandarin Orange Chicken Recipe photo by Taste of Home

  
4 boneless skinless chicken breast halves
1/4 c. all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1 TB Canola oil
1 TB Butter
3/4 c. orange juice
1 TB Brown sugar
1 TB Soy sauce
1 can (11 oz.) mandarin oranges, drained (reserve the liquid)
1-2 TB Cornstarch
Hot cooked rice

Flatten chicken to 1/2" thickness. In a large resealable plastic bag, combine the flour, salt, cinnamon, cloves and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in oil and butter for 6-8 minutes on each side or until juices run clear.
In another bowl, combine the orange juice, liquid from mandarin oranges, brown sugar, soy sauce and cornstarch. Add orange juice mixture to skillet, bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add oranges; heat through.
Serve with chicken and sauce with rice.  I usually double the sauce mixture. Makes 4 servings. Prep/Total time 30 min. (or less).