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Ingredients

1 tablespoon olive oil

2 large cloves garlic, lightly crushed with the side of a knife blade and minced

1 large red onion, diced

1 stalk celery, diced

1 green bell pepper, stem and seeds removed and small diced

2 (1-pound) cans red kidney beans

1 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon hot sauce

2 1/2 cups chicken stock

1 cup white rice

1 tablespoon butter

1 tablespoon minced fresh cilantro leaves

Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.

Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.

Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

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& Rice Casserole
6 Cups of Water
1 LB. boneless skinless chicken breast sliced
1 Tbsp of minced garlic
2 packages of Knorr Rice Side Creamy Chicken Flavor
1 Cup of Shredded mozzarella cheese
1 Cup of shredded mild cheddar cheese
2 tbsp. of season salt
1 tbsp. of table blend Mrs. Dash
1 tbsp. of Onion and Herb Mrs. Dash
2 16 oz bags of chopped brocolli
2 8oz. cans of Cream of Chicken soup
1. Boil chicken breast in pot of 6 cups of water over medium-high heat for 30 minutes or until chicken is thoroughly cook. Adding garlic, season salt, onion & herb season, table blend season. Drain water, slick chicken into cubes, and set to the side.
2. Prepare Knorr Rice Side Creamy Chicken flavor in pot according to packaging directions. Add cream of Chicken Soup
3. Boil broccoli in sauce pain for 15 minutes
4.Bake in preheated oven on 350.  In casserole dish layer rice, chicken breast, broccoli, mozzarella cheese, and mild cheddar cheese. Bake until chesses are melted. Let cool for 20 minutes.
Serve.

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4 boneless, skinless chicken breasts (about 2 pounds)

1 cup crushed Ritz crackers (about 24 crackers)

4 ounces Parmesan Cheese, shredded Coupons

1 tablespoons dried parsley flakes

2 tablespoons Ranch Dressing

2 teaspoons garlic salt

In a seal-able plastic bag, gently pound chicken until it's uniform in thickness. Slice breasts in half, if desired.

In a food processor, pulse together crackers, shredded Parmesan and dried parsley. (alternatively, you could crush the crackers by hand and stir together with the cheese and parsley.

Spray a 9"x13" pan with cooking spray to prevent sticking. Place chicken in the pan and sprinkle with garlic salt.

Brush chicken evenly with Ranch dressing, then sprinkle cracker mixture on top. Press the cracker mixture into the chicken lightly with your hands.

Bake in a preheated 400 degree oven for about 20 minutes. Tops should be golden brown. If additional browning time is needed, place chicken under the broiler for a couple minutes.

Serve hot.

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Ingredients: 4 tablespoons unsalted butter

2 tablespoons flour

1 teaspoon Old Bay Seasoning

1 tablespoon freshly squeezed lemon juice

6 ounces crabmeat, backfin recommended,cartilage removed

16 fluid ounces light cream

parsley (optional)
Directions:

In a saucepan over medium heat melt the butter, add Old Bay,
lemon juice, and stir thoroughly.

Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir.

Add the crabmeat and let simmer for about 15 minutes.

Do not allow the soup to boil.

Serve garnished with a dash of Old Bay and parsley flakes.