Tasty and Easy Recipes

Ingredients:
4 each breasts, chicken, halves, – broiler, /fryer, boned,
4 each thighs, chicken, skinned, – broiler, /fryer type
3 cup broth, chicken
5 tsp curry powder, divided
11 oz oranges, mandarin, canned – drained
1/2 cup cashews, halved, unsalted
1/2 cup dates, pitted, chopped
2 tsp pepper, red, diced
1/2 cup mayonnaise, reduced fat
1/4 cup coconut, flaked
1/4 cup chutney, finely chopped
1 curly lettuce cups
1 coconut flaked
1 cashews, chopped

Method:
Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry powder. Cover and simmer for about 30 minutes or until the chicken is fork tender.
Remove from the heat and allow the chicken to cool in the broth.
When cool, separate the meat from the bones. Discard the bones and broth.
Cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside.
In a small bowl, make the dressing by mixing together mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well (add abit of oil if needed).
Arrange lettuce cups on a large platter. Fill with salad, garnish with coconut and cashews.

Ingredients:
2 corn tortillas or several corn chips per bowl
Oil, for frying the tortillas
2 tsp. vegetable oil
1/3 cup onion, chopped
1 California chile, roasted, peeled, chopped or 1/2 can green chiles
4 cup chicken broth, or leftover chicken soup
1 cup shredded chicken, or chicken that soup was made from
Salt
1 tomato, chopped
1 tbsp. lime or lemon juice, or to taste
4 large limes

Method:
Cut tortillas in 2″X2-1/2″ strips. Fry them in hot oil until browned and crisp. Drain on paper towel. Alternatively, use corn chips right from the bag and place them in soup bowls.
Heat 2 tsp. oil in large saucepan. Add onion and chile. Saute’ until onion is tender but not browned.
Add broth, chicken, and salt to taste. Cover and simmer 20 minutes. Add tomato and simmer five minutes longer. Stir in lime juice. Taste and add more if desired.
To serve, ladle soup into bowls and add some tortilla strips. Float a lime slice in the center of each serving.

Ingredients
4 ounces elbow macaroni
1/2 cup snow peas
1/2 cup water
3 cups cooked, cubed chicken breast
1 cup grapes, halved
2 cups fresh spinach, torn
1 cup celery, sliced
1 cup cucumber, diced
2 green onions, sliced

Method:
Cook macaroni according to package directions, until just tender.
In a saucepan over medium heat, simmer snow peas in water for 2 minutes. Drain. Let cool.
Combine peas, pasta, and remaining ingredients and refrigerate until chilled.
Serve with your favorite vinaigrette dressing and a baguette.