1/2 C. cooked brown rice, 1/4 C. or 1/2 C. diced chicken {1 or 2 ounces}, 1/4 C. clear broth, pepper to taste.
Chopped parsley, onions, celery, mushrooms, green pepper, pimento, or tomatoes may be added {if desired}.
Combine the ingredients & place in a baking dish.
Bake in 350 degree oven until brown.
2 {16oz} cans French style beans, 1 tbsp dehydrated onion flakes, 1 C. tomatoe juice, 2 tbsp worcestershire sauce, 1 tsp dry mustard, Artificial sweetner to equal 12 tsp of sugar.
Drain beans & empty intp bowl. Add remaining ingredients. Mix lightly & turn into baking dish.
Bake at 350 degrees for 45 minutes.
3 C. chopped cabbage, 8 0z ground chuck {browned}, 1 tbsp chopped onion, 5 oz tomatoe juice, 1/2 tsp salt substitute & pepper to taste, 1tsp of parsley.
Steam cabbage until tender & drain the liquid & save. Cook beef in skillet & drain. Combine ingredients & cook on low heat 30 to 40 minutes.
If more soup is desired add remaining liquid from cabbage.
8 cooked chicken breast halves, 1 can cream of chicken soup.
1 pkg frozen broccoli-steamed until tender.,1 tsp lemon juice, 2 C. grated cheese, 1 tbsp yogurt butter, 1/4 tsp salt substitute, 1/8 tsp pepper, 4 slices bacon-cooked crisp.
Mix together soup, salt, pepper, lemon juice, 1 cup of grated cheese & butter. Cut chicken into bite-size pieces. Layer chicken & broccoli in a baking dish and add sauce. Top with bacon crumbs & bake for 30 minutes, add remaining cheese & bake until cheese melts.
