Ingredients

2 cups long-grain white rice
12 boneless, skinless chicken thighs (3 1/2 pounds total)
Coarse salt and ground pepper
2 tablespoons olive oil
1 cup dry white wine, such as Sauvignon Blanc
1 tablespoon fresh thyme leaves, plus sprigs for garnish
1 box (10 ounces) frozen peas
1 pint grape tomatoes, halved
2 tablespoons fresh lemon juice

Directions

1. In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
2. While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
3. Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for chicken fried rice, up to 1 day.
4. Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

Serves 4.

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Ingredients

1 can (28 oz) diced tomatoes in juice, undrained
4 cups chicken broth
1 lb boneless, skinless chicken thighs, cut in 1-in. chunks
1 medium baking potato, peeled and diced
1/2 cup each chopped onion, carrot and celery
1/4 tsp pepper
1 can (16 oz) cannellini beans, rinsed
1 medium zucchini (about 6 oz), diced
1 cup frozen cut green beans, thawed
1/3 cup prepared refrigerated basil pesto

Directions

1. Mix all ingredients except the cannellini beans, zucchini, green beans and basil pesto in a 4-qt or larger slow-cooker.
2. 2. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.
3. Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.
4. Spoon into bowls; top servings with pesto.

Serves 6.

Nutritional information per serving: Calories 289, Fat 9g, Saturated Fat 2g, Cholesterol 76mg, Sodium 827mg, Carbohydrates 27g, Dietary Fiber 6g, Protein 25g

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Ingredients

1 C plain soy milk
1 C leftover mashed potatoes
3 Tbs pesto (I used Classico brand)
1 Tbs olive oil
1 1/2 tsp salt
1 tsp sugar
1 pkg active dry yeast (2 1/4 tsp)
1/4 C warm water
4 C all-purpose flour (or you can use bread flour), or more if needed

Directions

1. In a large saucepan, heat the soy milk until hot but not boiling. Stir in potatoes, pesto, oil, salt and sugar, stirring until well mixed. Transfer to a large bowl and set aside to cool to room temperature.
2. In a small bowl, combine the yeast and water, stirring to dissolve the yeast. Let the mixture stand for 10 mins then stir it into the potato mixture. Add about 1/2 of the flour, stirring to combine. Work in the remaining flour to form a soft dough, then transfer to a lightly floured surface. Add up to 1/2 C of additional flour, if needed.
3. Knead the dough until it is smooth and elastic, about 8 mins (I did for about 5 mins), using additional flour as needed to keep the dough from sticking.
4. Place the dough in a large bowl (use a pretty large bowl) lightly oiled, turning the dough to coat with oil. Cover w/ plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 hour. Test dough by poking it with your finger. It is ready if the indentation from your finger remains.
   Lightly oil a large baking sheet and set it aside. Punch down the dough and turn it out into a lightly floured surface. Knead the dough for 5 mins. Divide the dough in half (use a sharp knife), shape into two round loaves and place them on the prepared baking sheet. Cover again with clean plastic wrap or dish towel and let rise for another 45-60 mins.
5. Preheat oven to 375 degrees. Uncover dough and use a sharp knife to cut 1 diagonal slash in the top of each loaf. Bake until golden brown, about 25-30 mins. (I think they came out perfect at about 22-23 mins, but every oven is different). The bread is done if it sounds hollow when tapped on the bottom. (I didn't do this — seemed a bit too much to do to a piping hot loaf of bread). Cool on a wire rack for 30 mins before slicing. (I waited about 15-20 mins and it was so yummy warm)!

I know it seems like a lot of work, but it's actually very easy and so worth it! I'm making several loaves to give to neighbors for Christmas. Great with soup, stews or just for snacking! Enjoy!

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