xiaoxl/recipe_data huggingface dataset:
Molded Cranberry Sauce


Ingredients:
fresh cranberries, sugar, sugar, oranges, zest of, salt, cold water, cold water, unflavored gelatin

Directions:
Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil.  Reduce heat, simmer, stir some for 15 minutes.
Meanwhile, mix 2 tablespoons water with gelatin.  Let stand until gelatin softens and swells.
Spoon 1/2 juices from cranberries into gelatin.  Stir to dissolve.  stir gelatin mixture into cranberries then into mold.  Cool to room temperature.  Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
To unmold, dip the mold bottom into warm water almost to the rim.  Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.
Spag Bol
Category: side-dish
By Natalie Reid

A rich, delicious, traditional spaghetti bolognese that will really impress your partner! So simple yet so yummy!

Ingredients:
2 tablespoons olive oil
3 large onions, sliced
3 cloves garlic, chopped
1  red bell pepper, chopped
2 pounds lean ground beef
1 cup beef broth
2 (14 ounce) cans peeled and diced tomatoes with juice
1 cup red wine
1 (6 ounce) can tomato paste
1 stalk celery, chopped
2  bay leaves
1 tablespoon Italian seasoning

Directions:
Heat olive oil in a large skillet over medium heat.  Saute onions and garlic until onions are tender.  Stir in red bell pepper and saute 2 minutes. Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste.  Bring to a boil and add celery, bay leaves and Italian seasoning. Reduce heat and simmer for 1 hour, or until sauce thickens.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 424.1
Fat: 27.2 g
Saturated fat: 10 g
Carbohydrates: 14.8 g
Sugars: 9.2 g
Dietary fiber: 3.3 g
Protein: 23.1 g
Cholesterol: 85.1 mg
Sodium: 386 mg
Chicken Hacienda


Ingredients:
chicken breasts, salt, pepper, flour, butter, margarine, onion, garlic, green pepper, pimentos, long grain rice, chicken broth, chili powder, cumin seed, salt, pepper

Directions:
Roll chicken in seasoned flour.
Brown in skillet with butter.
Preheat oven to 350.
Remove chicken and saute onions, garlic and green pepper.
Add pimento and uncooked rice.
Stir over heat 2 minutes.
Add chicken broth, chili powder, comino seed, salt and pepper.
Put rice mixture into greased casserole dish and arrange chicken breasts over top.
Bake uncovered for 1 1/2 hours.
Cranberry Cobbler
Category: desserts
By BOBBI SMITH

This cobbler is perfectly delicious especially when served warm with a scoop of vanilla ice cream. Try it with other fruit (blueberries, rhubarb, or cherries). You can't go wrong with this easy recipe.

Ingredients:
cooking spray
2 ½ cups fresh cranberries
1 ¼ cups white sugar, divided
1 cup all-purpose flour
¾ cup butter, melted
2  eggs

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray. Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar. Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish. Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 8-inch cobbler

Calories: 360.1
Fat: 18.6 g
Saturated fat: 11.3 g
Carbohydrates: 46.9 g
Sugars: 32.6 g
Dietary fiber: 1.8 g
Protein: 3.3 g
Cholesterol: 86.7 mg
Sodium: 138.9 mg
Lemon Chicken


Ingredients:
skinless chicken breast halves, lemons, unbleached flour, salt, fresh pepper, paprika, lemon, rind of, brown sugar, fresh lemon juice, water, lemon

Directions:
Place chicken in bowl or casserole. Cover with lemon juice and marinate in  refrigerator for several hours or overnight, turning chicken periodically.
Preheat oven to 350 degrees.
Combine flour, salt, pepper and paprika in plastic bag.
Remove chicken from marinade and coat each with flour by shaking it in bag.
Place chicken in baking pan in a single layer.
Either peel the zest from a lemon and chop it fine in your food processor, or  grate the zest with a hand grater.
Mix grated peel with brown sugar.
Sprinkle the lemon zest mixture evenly over the chicken breasts.
Combine lemon  juice and water and sprinkle evenly over chicken.
Put 1 lemon slice on each chicken breast and bake for 35-40 min.  or until cooked through.
To make sure chicken is cooked, cut one of them in the middle and make sure that it is not red or pink, then, if it is, cook it a little bit more.
Tasty Toasted Seeds Snack


Ingredients:
sunflower seeds, tamari

Directions:
Heat a heavy based fry pan on the stove top until hot.
When pan is very hot, throw in the seeds and nuts.  Stir the seeds with a wooden spoon often but not constantly.  When they are starting to brown evenly, turn off the heat and splash in the tamari.
Keep stirring until the seeds are well coated and most of the moisture has evaporated.
Serve hot, or allow to cool and store in an airtight container.
Enjoy.
OYSTERS ROCKEFELLER


Ingredients:
fresh lemon juice, butter, sea salt, black pepper, pickling salt, butter, celery, garlic clove, parsley, frozen spinach, black pepper, heavy cream, panko breadcrumbs

Directions:
Shock oysters and, with its liquor, put in a small pot. Rinse bottom shells and place them upside down on paper towel; set aside. Add lemon juice, butter, salt and pepper. Cover and cook for 3 minutes on medium-low. Drain oysters and reserve. On a baking sheet, spread coarse pickling salt to cover the surface, about ¼” thick. Place shells on salt and set aside.
In a medium pot over medium-low heat, melt butter. Add celery, garlic and parsley. Cover and cook for 3 minutes at medium-low. Add spinach and season well with pepper. Increase heat to medium, cover and cook 2 minutes. Add cream, cheese (Brie], hot sauce and 1 tablespoons bread crumbs. Mix and cook for 2 minutes; stir constantly. If more cream is needed, add some.
Place oysters in their shell. Cover with spinach mix and sprinkle with remaining bread crumbs and Grana Padano. Cook under broil for 3-4 minutes.
Homemade Sugar Free Jell-O (Jello)


Ingredients:
plain gelatin, Splenda granular, water, cold water

Directions:
Mix the first three ingredients together and put in sauce pan., Add 2 cups of water and bring to a boil., Remove from stove and add 2 cups of cold water., Pour into a bowl and put in fridge., Let set about three hours before serving., Enjoy!
Savoury Corn Pikelets


Ingredients:
self-raising flour, salt, eggs, water, spring onions, garlic, mustard powder

Directions:
Place all the ingredients in a bowl and beat well for about 3 minutes until batter is smooth.
Heat a non stick fry pan and cook tablespoonfuls of mixture until they are bubbly and holey on the top surface.  Carefully turn the pikelets over and cook the other side.   If you don’t have a non-stick fry pan then use a smidge of oil in a regular pan.
Paleo Chinese Chicken and Broccoli


Ingredients:
broccoli florets, canola oil, onion, garlic cloves, chicken breasts, smooth cashew butter, tamari, cashews

Directions:
Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.
Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and saute until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate.
In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve.
Autumn Spiced Butternut Squash Bread
Category: bread
By BOLTONLANE

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

Ingredients:
2 ⅔ cups white sugar
⅔ cup shortening
2 cups pureed cooked butternut squash
4  eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
⅔ cup chopped walnuts  (Optional)
⅔ cup raisins  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture. Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs 15 mins
Yields: 2 9x5-inch loaves

Calories: 305.9
Fat: 10.6 g
Saturated fat: 2.3 g
Carbohydrates: 50.2 g
Sugars: 30.1 g
Dietary fiber: 1.8 g
Protein: 4.5 g
Cholesterol: 37.2 mg
Sodium: 365.1 mg
Homemade Tater Tots®
Category: appetizers-and-snacks
By Shaysfoodjourney

Never have to buy frozen store bought Tater Tots® anymore. This will be a good, more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly! Serve immediately, garnished with parsley. Dip the tots in our famous Divine Kuizine Remoulade sauce.

Ingredients:
2  russet potatoes, peeled
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon salt
1 teaspoon seasoned pepper
½ teaspoon onion powder
2 cups peanut oil

Directions:
Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes. Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets. Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C). Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 217.9
Fat: 11.2 g
Saturated fat: 1.9 g
Carbohydrates: 28.5 g
Sugars: 1 g
Dietary fiber: 2 g
Protein: 3.3 g
Sodium: 1752.4 mg
Intrigue Martini


Ingredients:
"citrus-infused vodka"

Directions:
SHake ingredients well with ice., Pour into a chilled martini glass., Enjoy.
Vegan Wheat-free Chocolate Chip Cookies


Ingredients:
baking soda, salt, brown sugar, sugar, canola oil, margarine, flax seed meal, soymilk, vanilla, chocolate chips

Directions:
Preheat oven to 375º.
Sift together oat flour, soda and salt.
In a seperate bowl, combine the flax meal and soymilk.
Add sugar, vanilla and oil and mix until well combined.
Fold wet ingredients into dry.
Fold in chocolate chips.
Drop dough by tablespoons onto an ungreased baking sheet, leaving about 1 1/2 inches between cookies.
Bake 12-15 minutes until golden.
Remove from oven and let cool slightly on the pan, then remove with a spatula and let cool completely on a cooling rack.
Roasted Asparagus


Ingredients:
asparagus, extra virgin olive oil, sea salt, fresh ground pepper, ham

Directions:
Cook asparagus for approx 4 minutes ib salted boiling water.
Drain and cool.
Preheat oven 400°F.
Butter shallow baking dish (long enough to hold asparagus].
Toss asparagus with olive oil seasoned with salt/pepper.
divide asparagus into 4 packets (bundles].
Arrange 2 slices of thinly sliced strips of ham on work area, so they are overlapping each other.
Place each packet (bundle] on top and carefully roll up in the ham.
Place in baking dish, and then sprinkle with seasoned bread brumbs.
(I like to use Panko Bread crums] but use your own preference.
Roast in oven until heated through and crisp. Serve hot.
Vegetarian Ceviche


Ingredients:
red onion, limes, corn, avocado, chili pepper, fresh mozzarella cheese, cilantro leaf

Directions:
Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes.
Chop the red pepper and place in a bowl with the corn.
Finely chop the chile pepper and toss with the vegetables.
Chop the avocado and mozzarella cheese into small (1/2 inch] cubes and add to the bowl.
Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes, and season with salt and pepper to taste.
Marinate salad in the refrigerator for 15 minutes, covered with saran wrap.
Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
Serve immediately.
Moroccan Spiced Spaghetti Squash


Ingredients:
spaghetti squash, unsalted butter, garlic cloves, ground cumin, ground coriander, cayenne, salt, fresh cilantro

Directions:
Pierce squash (about an inch deep] all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent] for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. (You can also bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours].
Meanwhile, melt butter in a small heavy saucepan over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute -- don't let this burn. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (this will let off steam so be very careful!] and remove seeds (throw them away or compost them]. Over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter and cilantro.  Serve immediately.
Cornflake Candy Squares


Ingredients:
white corn syrup, sugar, peanut butter

Directions:
In medium saucepan on medium heat, cook first three ingredients until melted. Mixture should be very thin.
Pour over cornflakes. Stir til cornflakes are well coated.
Spread in a greased 9x13 dish.
Cool in fridge til firm, about 10-15 minutes.
Tip:  I spray my hands with cooking spray and spread the mixture.  No sticky hands!
Layered Seafood Dip
Category: appetizers-and-snacks
By Vanessa

A friend sent me this recipe! A creamy base is layered with cocktail sauce, veggies, seafood and cheese. It's a total crowd pleaser and will be a hit at any gathering.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup cocktail sauce
½ cup chopped green bell pepper
3  green onions, chopped
1  tomato, seeded and chopped
1 cup cooked crabmeat
1 cup cooked baby shrimp
1 cup finely shredded mozzarella cheese

Directions:
In a medium bowl, blend cream cheese, sour cream and mayonnaise. In the bottom of an approximately 12 inch round serving dish, spread the cream cheese mixture. Pour cocktail sauce evenly over the mixture. Layer with green bell pepper, green onions and tomato. Top with crabmeat and shrimp. Sprinkle with mozzarella. Cover and chill in the refrigerator at least 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 6 cups

Calories: 47.9
Fat: 3.5 g
Saturated fat: 1.7 g
Carbohydrates: 1.8 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 2.3 g
Cholesterol: 14.3 mg
Sodium: 121.9 mg
Piccalilli (Green Tomato Chutney)


Ingredients:
red bell peppers, green bell peppers, green tomatoes, yellow onions, cider vinegar, kosher salt, sugar, brown mustard seeds, sweet paprika

Directions:
Wash, seed and quarter the peppers. Wash and quarter the tomatoes. Peel and quarter the onions.
Pulse vegetables in batches in a food processor until they are cut to a small dice. (Or chop by hand into a quarter-inch dice].
Drain off extra liquid. In a large kettle, mix vegetables and 1 1/2 cups of vinegar.
Boil for 30 minutes, stirring often.
Drain and discard liquid.
Add remaining 1  1/2 cups vinegar, sugar and spices, and simmer for 3 minutes (or until desired consistency].
Pour into hot sterilized half-pint jars, allowing for 1/2 inch headspace, and process in a boiling water bath for 5 minutes (up to 1,000 ft of altitude].
Gingerbread Loaf


Ingredients:
flour, sugar, baking powder, ground cinnamon, ground cloves, ground nutmeg, baking soda, ground ginger, eggs, milk, maple syrup

Directions:
In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir liquid into the dry ingredients, just until moistened(batter will be thin]. Pour batter into two greased 9x5x3 inch loaf pans.
Bake at 325 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Hoisin Pork Stir Fry
Category: world-cuisine
By vchooch13

A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.

Ingredients:
1 pound boneless pork chops, cut into stir-fry strips
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons hoisin sauce
¼ cup chicken broth
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon white sugar
1 teaspoon red pepper flakes, or to taste
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1  carrot, peeled and sliced
1  green bell pepper, sliced
1 (4 ounce) can sliced water chestnuts, drained
2  green onions, sliced

Directions:
Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside. Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 235.4
Fat: 11.4 g
Saturated fat: 3.2 g
Carbohydrates: 17.5 g
Sugars: 8.3 g
Dietary fiber: 1.9 g
Protein: 15.6 g
Cholesterol: 39.3 mg
Sodium: 295.2 mg
Avocado Ranch Chicken Salad
Category: meat-and-poultry
By Chrissy

A chicken salad with avocado, ranch, and cashews. Goes best on a pretzel bun.

Ingredients:
1 pound diced cooked chicken breast meat
½ cup chopped cashews
½ medium avocado, diced
2 ½ tablespoons light ranch dressing
2 ½ tablespoons minced fresh dill
salt and ground black pepper to taste

Directions:
Mix chicken, cashews, avocado, ranch dressing, dill, salt, and pepper together in a bowl. Chill for at least 30 minutes before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 372.3
Fat: 22.2 g
Saturated fat: 4.6 g
Carbohydrates: 8.9 g
Sugars: 1.4 g
Dietary fiber: 2.3 g
Protein: 34.4 g
Cholesterol: 87.8 mg
Sodium: 277.7 mg
Sweet Glazed Salmon
Category: main-dish
By Leeves

This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite.

Ingredients:
¼ teaspoon olive oil
1 clove garlic, minced
¼ cup soy sauce
½  lemon, juiced
1 teaspoon honey
½ teaspoon olive oil
⅓ teaspoon packed brown sugar
¼ teaspoon sea salt, plus more for garnish
¼ teaspoon ground black pepper, plus more for garnish
¼ teaspoon red pepper flakes
4 (6 ounce) fillets salmon
1 tablespoon olive oil

Directions:
Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown. Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder. Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side.  Garnish salmon with additional sea salt and black pepper.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 4 fillets

Calories: 299.1
Fat: 14.2 g
Saturated fat: 2.7 g
Carbohydrates: 5 g
Sugars: 2.2 g
Dietary fiber: 0.9 g
Protein: 37.1 g
Cholesterol: 74.7 mg
Sodium: 1082.3 mg
Vermicelli With Chicken in Peanut Sauce


Ingredients:
boneless skinless chicken breasts, chicken broth, liquid honey, soy sauce, cornstarch, peanut butter, green onions, fresh parsley

Directions:
Heat oil and saute chicken until cooked. Remove and set a side.
Combine broth, honey and soy sauce. Whisk in cornstarch and peanut butter.Cook and stir until just thickened.
Stir in onions, pepper, and chicken.
Cook vermicelli according to package directions.
Spoon chicken mixture over noodles and top with parsley.
Delectable Experiment


Ingredients:
whole wheat flour, baking powder, baking soda, salt, eggs, coconut oil, brewed coffee, honey

Directions:
Preheat oven to 325".
Spray fluted spring form cake pan with Pam.
Combine liquid ingredients in a mixer on low setting or by hand.
Add dry ingredients and mix well until all flour is wet (approximately 30 seconds].
Use spatula to drop thick mix into cake pan. Spread evenly (as well as you can].
Bake 325* for 35-40 minutes. Use toothpick test to check.
Note: You must bake this cake at 325* because of the honey.  If you use sugar instead of honey bake at 350*.
Allow to cool for 10 minutes before removing spring form portion of pan. Allow cake to cool down to room temp before cutting. This cake is great without icing but if you so choose to ice it do so after cake has cooled completely.
Plain Rice --  Make Ahead OAMC Throw It in the Freezer!!


Ingredients:
rice, water

Directions:
Cook as directed in rice cooker (or your preferred method].
When rice is done immediately rinse, in strainer, with cold water till rice is cool (to stop cooking]. Fill ziplock baggies (quart size] with 2 cups of rice each. Flatten out and remove air. Makes 4 bags. (You can do 1 cup bags too ~ Use smaller baggies like sandwich or snack ones] I usually have 1/2 - 1 cup rice leftover which I just make a little dish for myself with.
Use one bag for 2 of you ~ Two bags for 4 of you :O] Just take out of the freezer in the morning and throw in the fridge till you start cooking!
Mexican Bean Soup


Ingredients:
butter, onion, carrots, zucchini, chicken broth, chicken breast

Directions:
Spray the bottom of a soup pot with cooking spray and cook chicken breast.
Cut in small chunks and set aside.
Melt butter in bottom of soup pot and saute onion, carrots, and zucchini until tender.
Add remaining ingredients and simmer.
Serve with a warm tortilla and your choice of toppings such as; cheese, salsa, cilanto, jalepinos,& avacados.