two simple recipes from Seward Co-op
Figuring out what to make for dinner can be tricky. Thankfully Seward Co-op has made the process easier. It catalogues hundreds of recipes, both in the store and online. This way, you can pick out what’s for dinner and the necessary ingredients all in one spot, cutting time and hassle.
Ingredients:
1 1/2 lbs of chicken with skin on
1 quart sliced mushrooms
2 16 oz. cans of Imagine Creamy Potato Leek Soup
16 oz. bag of Lundberg Wild Blend rice
2 cups low-fat plain rice milk
2 tbsp. garlic salt
2 tbsp. dried parsley leaf
4 tbsp. dried onion flakes
1 tbsp. sea Salt
1 tbsp. black pepper
2 tbsp. Frontier all-purpose salt-free seasoning
Directions:
Mix potato leek soup with rice milk, garlic salt, sea salt, pepper and all-purpose seasoning. Place liquid mixture into 9”x 13” oven-safe baking dish with mushrooms and wild rice blend.
Place chicken into the dish, skin side up, on top of the liquid/rice mixture. Sprinkle dried parsley and onion flakes over the chicken and liquid/rice mixture. Cover the dish with foil and bake at 350 degrees for 1 1/2 hours, or until rice and chicken are cooked.
Serves 6-8.
Text by Berit Swanberg, recipes courtesy of Seward Co-op
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