Chicken and kale Soup

 Ingredients
I bunch of kale
1 medium chopped onion
1 T. oil
1 c. water
1 lb. chicken tenders
1 can chickpeas
1 can ready-cut Italian style tomatoes
4 carrots-thickly sliced
2-3 stalks of celery-thickly sliced
8 c. water
4 tsp. vegetable bouillon
1 bay leaf
1 tsp. all-purpose seasoning

   Remove stems from kale. Rinse and break into small pieces. Saute kale and chopped onion in 1 T. of oil for about 5 minutes. Add 1 cup of water and cook at medium heat for 40-50 minutes.
   While kale is cooking, cook 1 lb. of chicken tenders in frying pan for about 25 minutes. Then chop chicken into bite-size chunks and throw into soup mixture.
   Add 8 cans of water, 1 can of chickpeas(drained), 1 can of ready cut diced tomatoes( Italian style), chopped carrots, chopped celery,  and 4 tsp. of better than Bouillon vegetable bouillon, 1 bay leaf, and 1 tsp of Two Brothers all-purpose seasoning. Simmer for 60 -75 minutes

Easy Chicken and Vegetables

                                                                                                             
Ingredients
1 lb. of chicken breast tenderloins
1 can of cream of mushroom soup
chopped mushrooms
sweet peppers. chopped
1 onion, chopped

Total cooking time 40 minutes.

Put chicken pieces in the bottom of  a oven safe container. Spread  cream of mushroom soup over chicken. Throw in chopped onions, then mushrooms, and on the top, the peppers. I used Trader Joe's frozen pepper strips. I threw in 2-3 handfuls of mushrooms and peppers. If you use fresh peppers, you may need to add some water. Throw in as much of the vegetables as you'd like. If you hate mushrooms, you can add broccoli or some other vegetable or just add more peppers. Do whatever you feel like doing. Cover  the container. Cook at 350-375 for about 20 minutes. Remove from oven and stir  everything up. Put back in oven and cook an additional 20 minutes until chicken is finished cooking. I served it with bulgar, but you could use rice, barley, or pasta if you'd prefer.

Yummy Rice and Beans

                                                   

It's been so hot, I haven't felt like cooking, but this is a quick and easy dinner-and very tasty.
1 cup of brown rice
2 cups of water
1 tsp. vegetable bouillon( I like "Better than            Bouillon" brand the best)
1/4 to 1/2 cup green peppers
1/4 to 1/2 cup of red peppers
1/4 to 1/2 cup chopped carrots
or use celery if you don't have peppers on hand
1/4 to 1/2 cup chopped celery

Bring water, bouillon, and rice to a boil. Turn heat down to simmer and cook for about 15 minutes. Throw in the celery and carrots and cook another 15 to 20 minutes. I threw the vegetables into the food processor to chop them up. You could add any other vegetables you'd like.
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 1 15oz. can of black beans, drained
 1/4 cup water 
 1/4 tsp. of cumin
 1/4 tsp. of onion powder
 1/4 tsp. of salt
 garlic powder-to taste
 pepper-to taste

Mix beans and water. Smash beans a little with potato masher. Add seasonings. Bring mixture to a boil, reduce heat to simmer. Cook for 5 minutes. Add the beans to rice and enjoy your dinner.

Yogurtland

                                                                 
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