Happy Easter

A Quick and Easy Meal...That Tasted Good!

Today was a busy day.  I had a couple boneless and skinless chicken breasts marinating in teriyaki to cook this evening.  To be honest, I hadn't decided what to cook with them, thinking I would have time to decide that later. 

WRONG! 

The day was so busy it was time to cook the chicken and I still had no clue what I was going to fix with them. I generally keep a few boxes and bags of various side dishes for such situations.

I chose a box of Rice-A-Roni Fried Rice mix.  My initial plan was just to make it as a side dish.  However, they had a "Chicken Fried Rice" recipe on the box, which basically was adding diced chicken and eggs, along with cutting back the water used. 

I tweaked the recipe as below and I hope you like the idea enough to give it a try!

1 pound boneless/skinless chicken breasts

Teriyaki Marinade

1 Box Rice-A-Roni Fried Rice Flavor

1/2 cup diced bell pepper

1/2 cup diced onion

I clove garlic, diced

1-1/2 cups water

Marinate the chicken.  If you use my homemade marinade give it at least a few hours, if you use a store bought marinade follow the instructions.

After marinating, cut the chicken into 1" pieces

Brown the rice/vermicelli mixture per direcection on the box, adding the bell pepper and onion

Add the garlic when the other is just about done browning

Push the mixture to one side of the pan and add the chicken

Brown the chicken, stirring to allow all sides to brown

Once chicken has browned, mix it with the rice & veggie mixture

Add the water and seasoning packet 

Bring to a boil, stirring occasionally

Reduce heat to a simmer, cover and let cook for 15-20 mins.

Remove from heat and let stand for 5 minutes.

Enjoy!

Split Pea Soup

Recently my mother had some oral surgery which left her unable to chew and needing soft foods.  I picked up the the requisite tapioca pudding, jello and some various soups at the store.  Finally having a day off, I made her this split-pea soup, which uses Andersen's Split Pea Soup recipe as it's basis, with a few of my own modifications.

16 oz bag of split peas
32 oz low sodium chicken broth
32 oz water
1 small onion, diced
2 cloves of garlic, diced
1 bay leaf
1 teaspoon paprika
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

Notice I didn't add salt.  I seldom use salt in my cooking, allowing folks to add it or not as they wish.

Sort and rinse the peas.  Add all ingredients to a large pot.
Bring to a boil and then reduce heat to let it simmer.
Simmer for 1 hour, stirring every 5 minutes or so.
After an hour check to see if the peas are tender.  If not, let it simmer longer, checking every 10 minutes..
Once the peas are tender use an immersion blender to puree the soup. (If you don't have an immersion blender, allow the soup to cool and then use a slotted spoon to place the peas in a blender. Add a small amount of soup and puree).

This recipe works "as-is" for anyone on a soft food diet, others can top their bowl of soup with croutons, ham and/or bacon bits, diced green onions, shredded cheese, whatever a person wishes!