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SPINACH WITH DILL
(Serves 4) 1 medium onion, chopped 1 Tablespoon vegetable oil 2 garlic cloves, chopped 2 Tablespoons chopped fresh dill One 15-ounce can tomato sauce 10 ounces frozen, thawed spinach 1/2 cup water Salt and pepper to taste Saute onions in oil. Add garlic and dill to saucepan and continue to saute for two minutes. Add tomato sauce and bring to a boil. Simmer for 10 minutes on low heat. Add spinach and water, then bring to a boil again. Cover and simmer on low heat for 15 minutes. Serve warm over cooked rice. Total Calories Per Serving: 94 Fat: 4 grams Chicken and Beans Serving Size: 1/6 of recipe Yield: 6 servings Ingredients: 1 can (15 ounce) kidney beans 1 garlic clove 1 medium onion 2 1/2 pounds chicken thighs 8 ounces tomato sauce 1/4 cup vinegar 1 teaspoon sugar salt and pepper to taste Instructions: 1. Drain and rinse beans. 2. Crush garlic. 3. Dice onion. 4. Dice chicken thighs. 5. In large, pot, cook chicken until half done. 6. Add tomato sauce, vinegar, onion, garlic, sugar, salt and pepper. 7. Simmer for about 30-40 minutes or until chicken is tender. 8. Add kidney beans and simmer for 5-10 more minutes.
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