Sentences with phrase «cup of chicken»

It's very light and would pair perfectly with a cup of chicken noodle or butternut squash soup for a more substantial, and still healthy lunch.

And your instructions are always so easy to follow Any chance you know the nutrition facts for the 3/4 cup of chicken and bean mixture on its own, without the salad ingredients?

Next time I'm definitely adding some since they don't affect the cook time at all (as long as you chop them small enough) and I may pour in a cup of chicken or beef broth for good measure.

I used a whole box of pasta, an extra cup of chicken broth, and the whole can of tomatoes.

You also may remember your mother giving you a cup of chicken noodle soup whenever you came down with a sickness.

Add about 1/4 cup of the chicken mixture down the center of a flour tortilla.

Layout out the slider buns and top with 1/4 cup of the chicken.

Place one waffle on a plate, top with more butter if desired, and ladle about 1/2 cup of the chicken gravy over top.

and then ladle over about 1/2 cup of the chicken gravy.

Then add 1 cup of chicken stock.

Top with 1 cup of the chicken, 1/2 cup of the cheese, and half of the salsa, spreading evenly.

2 tablespoons olive oil 16 ounces of baby portobello mushrooms (chopped — approximately 4 cups) 1 large carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves of garlic, crushed 2 tablespoons of tomato paste 1/2 cup of red wine 1/2 cup of chicken or veggie stock 1/2 cup of frozen peas 2 tablespoons of Worcestershire sauce (Vegan version available) 1/2 teaspoon of dried thyme (or fresh, but add a bit more) 1/2 teaspoon of dried rosemary (or fresh, but add a bit more) 1/2 teaspoon of salt 1/8 teaspoon of pepper

Fill each flour tortilla with about one - fourth cup of the chicken mixture.

Add 1 cup of chicken stock (for the chicken) or 1 cup of beef stock (for the beef).

To assemble your quesadilla, place about a 1/2 cup of the chicken mixture on one half of a flat tortilla and spread, then fold over and press.

Place chopped tomatoes, onion, garlic, and chipotle pepper into your blender, then add 1 cup of the chicken broth and process until you have a medium - fine sauce.

Place 1/2 - 3/4 cup of chicken mixture on tortillas, add in some cheese, rollup and place in greased 9x13 baking pan.

The recipe only called for one cup of chicken broth, and I had a can so I had another cup left.

Add the cup of chicken broth, and then place the head of cauliflower in the Instant Pot (no rack is needed - place it directly in the liquid).

I simply skip the mushrooms and add about 1/2 cup of chicken broth.

When planning to serve with rice, I also add a little bit... say 1/4 cup of chicken stock / water to increase the amount sauce that works well to soak in rice in some flavor.

Yes, the heavy creamy would usually be way too rich for me too, which is why in this recipe I thin it out with 1 cup of chicken broth (made out of chicken bullion cube + pasta water)-- I hope you did not miss that step somehow!

Pour 3/4 cup of chicken broth evenly over squash and cover dish tightly with a lid or foil.

Lunch was another salad with a cup of chicken brunswick stew — not sure who's bowl this is, but I borrowed it — I love it!

Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes.

Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1/2 cup of chicken broth, puree until completely smooth.

In a bowl, dissolve the rest of the tapioca starch in 1 cup of chicken broth.

Add 1 cup of chicken broth and bring to a boil.

Mix with shredded chicken, mushroom soup and one cup of the chicken broth.

Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.

Finally, when I added the tomatoes back, I felt I wanted more of a sauce, so I added approximately 1 cup of chicken broth and reduced it a bit.

Place the green chilies and 1/2 a cup of chicken stock in a blender or food processor and puree until smooth.

Place 1/4 cup of the chicken on the bottom half of the tortilla.

Add the tomatoes and onions to the soup pot, along with the preserved lemons and 1 cup of the chicken broth, and stir to combine thoroughly.

Add about 1/4 cup of the chicken mixture down the center of a flour tortilla.

Place the potatoes in crock; sprinkle with paprika, and add 1 cup of the chicken stock into the slow cooker.Cover and crock on HIGH for 2 hours, or until the potatoes are just tender.Transfer 2/3 of potatoes to a food processor or blender, along with the cooking liquid.

The original recipe called for 1 cup of chicken and there is no way you could fold up the chimichangas.

In large stockpot, begin dissolving mole in 1/4 cup of chicken broth.

Spread 1/3 cup of the chicken mixture onto a tortilla and tightly roll it up.

Heat 2 tbs of olive oil in a deep stove pot, and add the sauce + 1 cup of the chicken broth.

In three batches in a blender, add a third of the chiles and prunes, a third of the sautéed vegetables, a third of the toasted pecans, and about 1 cup of chicken broth.

You start by cooking the veggies in a saute pan then add your spices, chicken stock and coconut milk, reserving a half cup of the chicken stock.

Whisk in the tapioca flour into the remaining half cup of chicken stock.

Pour in 1 cup of chicken broth, bring to a boil, and scrape the bottom of the pot to remove the browned bits stuck to the bottom.

Spoon about 1/3 cup of the chicken mixture in a line down the middle of the tortilla.

Finally, add the final cup of chicken stock.

In the jar of an electric blender combine the avocado and lemon juice, the remaining cup of chicken broth, and half - and - half and process until smooth.

Took the advice of others and only used one cup of chicken stock and added some flower to thicken.

Put olive oil and a cup of chicken broth in a shallow pan.

After reading the reviews, I opted to use only 1 cup of chicken broth and I used an almost 50/50 mix of boneless skinless thigh / breast meat.