Easy Eastery Cut-Outs
INGREDIENTS:
3 Chicken breast halves or 1
-1/2 lbs turkey ham or ham
Water
2 tb Chicken boiullion
1 lg Clove of garlic; minced,
-(you can use garlic powder
-in a pinch)
Enough uncooked rice to make
-around 4 cups cooked; *Note
10 oz Frozen vegies or 1 1/2 cup
-fresh; (I prefer broccoli)
1 c Grated cheddar or monterey
-Jack.
3 Chicken breast halves or 1
-1/2 lbs turkey ham or ham
Water
2 tb Chicken boiullion
1 lg Clove of garlic; minced,
-(you can use garlic powder
-in a pinch)
Enough uncooked rice to make
-around 4 cups cooked; *Note
10 oz Frozen vegies or 1 1/2 cup
-fresh; (I prefer broccoli)
1 c Grated cheddar or monterey
-Jack.
NOTE: (your choice, this works with all kinds of rice, I prefer brown when I have the time, but in a hurry, I have also used Minute Rice, and it wasn't bad) or a 16 oz bag of noodles (your choice, I prefer boring old egg noodles)
Boil meat in water. Reserve enough of the water used by meat, to cook the rice or noodles in plus two cups. Add bouillion, and garlic to al of reserved water. Add rice or noodles and cook until almost done. Add vegies and half of cheese, cook uncovered until rice or noodles, and vegies are done, and broth has thickened. Top with remaining cheese. This is very easy and very flexible. You can make lots of substitutions and additions. Sometimes, I like to add onions and Velveeta.
Boil meat in water. Reserve enough of the water used by meat, to cook the rice or noodles in plus two cups. Add bouillion, and garlic to al of reserved water. Add rice or noodles and cook until almost done. Add vegies and half of cheese, cook uncovered until rice or noodles, and vegies are done, and broth has thickened. Top with remaining cheese. This is very easy and very flexible. You can make lots of substitutions and additions. Sometimes, I like to add onions and Velveeta.