Chicken and Wild Rice Soup

1 Onion, chopped
1 Tablespoon Butter or trans-fat free spread
2 Cups Carrots, chopped
2 celery stalks, chopped
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
5 Cups of Chicken Broth
1 Chicken Breast, cubed
2 Cups Wild Rice, cooked
1 Cup of Milk
3 Tablespoons Wheat Flour

1. Melt butter and cook onions in a large stew pot, covered and over medium-high heat, until onions are clear. Add carrots, celery, salt, pepper, and thyme, stir and cook for 5 minutes. Add 5 cups of chicken broth, boil for 15 minutes.

2. In a large frying pan cook chicken. Then add rice, milk, and flour. Stir to combine. Add to large stew pot and cook until heated through, about 5 minutes. Serve and enjoy!

Apricot Salsa Chicken

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 6 boneless skinless chicken breast halves (4 ounces each)
• 3 tablespoons canola oil
• 1 jar (16 ounces) salsa
• 1 jar (12 ounces) apricot preserves
• 1/2 cup apricot nectar
• Hot cooked rice

1. In a large resealable plastic bag, combine the first four ingredients; add chicken in batches. Seal bag and turn to coat.
2. In a large skillet, cook chicken over medium heat in oil until browned on each side; drain. Stir in the salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and a meat thermometer reads 170°. Serve with rice. Yield: 6 servings.

Our Best Bites Coconut Rice

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar



Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. 

Sweet Pork Burritos

Ingredients: 

Pork Tenderloin (you can use another large cut of pork, like a shoulder, or whatever fits in your crock pot!) 

Two small cans of Tomato Sauce Mexican Style: 

1 Regular Can of Tomato Sauce 

1/4 - 1/2 Cup of Brown Sugar 

Directions: 

Cook pork in crock pot with a little water for 8 hours. 

1 hour before it's done, shred the pork and mix in Mexican Tomato Sauce, Tomato Sauce, and Brown Sugar. Add more Mexican Tomato Sauce to make it spicy or more regular tomato sauce and brown sugar to make it sweet, according to taste. 

It makes A LOT and tastes amazing with coconut rice and Carolyn's Black Bean and Corn Salsa. Yum!