Angel's Daily Food Recipes

GRILLED CHICKEN:

1. 4-6 Chicken Breasts. 2. Paul Newmans (regular one) 3. McCormmick All-Season Spice or what ever you like. 4. Non-Stick frying grill pan.

I use Bell and Evans chicken cutlet. Do not flatten them. Wash cutlets of course! Get about 4-6 cutlets so you have leftover’s. They stay for at least 3 days in the refrigerator. Get a jar of Paul Newman dressing (regular not light) pour some in a bowl and put your chicken in it. Make sure both sides are cover with the dressing. Then get your non stick frying grill pan or a non stick regular pan and put it on medium to high heat. Depending how big the pan put the chicken in so it has space to breathe. Get the All-Season spice by McCormmick and sprinkle a little on. Cook the chicken on one side for about 2-3 minutes then turn it over and put another sprinkle of the All-Season and cook for about another 2-3 minutes. Get a knife and cut thru chicken to see if it is done, Make sure you do not kill the chicken. It will be dry if you over cook it.

BEAN SOUP:

1. 2-3 Cans of Red Kidney Bean by Goya

2. 1 Small can of low salt light beef broth by College Broth.

3. 3-4 cloves of garlic-minced

4. 2 Fresh ripe tomatoes, cut up in chunks- skin off and cut out seeds

5. 2 Tablespoon of extra virgin olive oil

6. Soup pot large enough to accommodate the beans and water.

7. pepper to taste

8. food processor

First put the beans in a strainer and rinse them under cold water well. Get the oil and garlic and sauté on low to medium heat until the garlic is golden yellow – 2 -3 minutes. Then throw your bean in the pot and mix them well. Put the heat on medium and cover pot. Cook for about 10 minutes stirring frequently. Then put you tomatoes and mix well. Cover pot again for about 15 minutes, stirring frequently. Put your pepper in and put 1⁄2 the can of beef broth in pot with at least 4 cups of cold water. The water has to cover the beans. Bring the pot to a boil and take about 1-2 cups of beans and put it into the food processor and blend. Put is back into pot and cook for about another 15 minutes. I like my bean soup a little dense. If you like it soupier then adds more water to it. It’s according to your taste. I cook this much so I have leftovers. It stays in your refrigerator for at least 4-5 days.

CHICKEN CACCATORIE:

1. 4-6 Whole chicken breast – skin off – tell the butcher he will take it off for you. Or you can use a whole chicken and let the butcher cut it up in eight pieces- make sure you take the skin off and clean it well.

2. 1 large onion sliced thin

3. 2 tablespoons of extra virgin olive oil.

4. 2-3 cloves of garlic slice thinly

5. 1⁄4 cup of white wine

6. 1 16oz can of red pack crush tomatoes or plum tomatoes (if you use plum make

sure you cut up the tomatoes in chunks.

1. large sautéing pan, non stick

2. Salt and pepper to taste

Get the oil and onions and sauté over medium heat until transulent. Put the chicken in the pot with the garlic. Cook the chicken until golden brown turning the chicken frequently. About 10 to 15 minutes. Then put in the wine and cook down for about 5 minutes. Then put in your salt and pepper and mix well. Put in your tomatoes until they come to a boil and then cover pot loosely not all the way. Cook for about 35 to 40 minutes. The chicken breast usually gets cook a lot faster then the chicken parts, it so take them out and put to the side. If you are just using the chicken breast check them in about 20 to 25 minutes to see if they are done. If they are done then take them out and continue to cook the sauce for the rest of the time. You don’t want the chicken to be dry.

BROWN RICE:

1. Lundenburg brown rice or what ever brown rice you like

2. Small can of light chicken broth low fat by College broth

Follow directions on the package of the rice. When they say to use the water instead use the can of Chicken broth and the rest all water. It gives the rice a better flavor. If you are only going to make one serving then use half the both and half water. I usually make at least 2 cups of rice and keep the rest in the refrigerator. It stays for about 4 days.

ITALIAN SALAD DRESSING:

1 Tablespoon of extra virgin olive oil 1 Tablespoon of balsamic vinegar salt to taste pepper to taste

oregano to taste In a small bowl put all the ingredients in and mix it well.

Bean Salad (you can use any beans that you like)

1 large can of chickpeas. Rinse the beans 1 large can of black beans, Rinse the beans 1 medium chopped red onion 2 Tablespoon of extra virgin olive oil 1 Tablespoon of balsamic vinegar 2 Tablespoon of red vinegar salt to taste pepper to taste oregano to taste

Put chickpeas, black beans, red onion in a large bowl. In a small bowl put in the oil, red and balsamic vinegar, salt and mix well. Put the dressing in the big bowl and mix well then add oregano and pepper to taste.

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