Amy's Recipe of the Day

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Location: Texas, United States

Sunday, August 29, 2010

Blueberry And Wild Rice Salad

From Dierbergs.

1/2 cup wild rice
1/2 cup long grain brown rice
1 can (14 oz) reduced sodium chicken broth
1/2 cup sweetened dried cranberries
1/4 cup thinly sliced green onion
1/2 tsp grated lime peel
2 Tbsp lime juice
1 Tbsp olive or vegetable oil
1 1/2 cups fresh blueberries
3 Tbsp chopped walnuts, toasted

In medium saucepan, combine wild rice, brown rice, and broth. Bring to a boil over high heat. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 40 minutes. Cool to room temperature. Add dried cranberries and green onion. In small bowl, stir together lime peel and juice, and oil; drizzle over salad and toss to coat. If desired, cover and refrigerate until serving. Just before serving, stir in blueberries and nuts. Makes 6 servings (five cups).

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Thursday, August 26, 2010

Chicken Scampi

2 tbsp. butter
1 1/2 lb. skinless, boneless chicken breast (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup water
2 tsp. lemon juice
2 cloves garlic , minced or 1/2 tsp. garlic powder
Hot cooked pasta


Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.

Stir in the soup, water, lemon juice and garlic. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.

Serve the chicken with the pasta.