Make this thick, hearty and nutritious chicken soup to fill up your kids’ thermoses for school lunch. In the fall you can use all sorts of autumn vegetables—try butternut squash, parsnips, or rutabaga for the carrots and celery—or your own canned tomatoes from a garden harvest.
This 5-ingredient recipe was created by Merry G. and was selected as a runner up in the Just Bare Just 5 Cooking Challenge in 2011.
For even crunchier chicken chunks, shallow fry the chicken in about ½-inch oil in a large, deep skillet. Make the dip ahead and refrigerate until party time—the flavor will only get better.
This Just 5 Challenge finalist recipe is the creation of Patricia F. of Langley WA. A variation of traditional basil pesto, this recipe uses fresh mint leaves instead for a fresh and full summery flavor.
These basil-infused chicken slices are the perfect outdoor snack! Take the plunge and dip them into the creamy pesto and lemon-spiked mayo.
Aioli is just a garlic-infused mayonnaise—look for a blend that is spiked with chiles or horseradish, like wasabi. It lends a savory-spicy accent to a crisp slaw that complements the blackened grilled chicken. Handle the Heat created this list from an ingredient list submitted by Antonio T., who won a grand prize in the Just Bare® Chicken +5 Ingredient Challenge.
In Tuscany, bruschetta is really just deliciously toasted bread that is rubbed with fresh garlic and topped with super-ripe tomatoes—at their harvest peak. The word “bruschetta” means toasted (or literally burned). By slicing the chicken breasts in half horizontally, the grill time is cut in half.
Blending up sweet mango with spicy chipotle chiles creates a surprising pizza sauce with a deliciously slow burn. Look for prepared pizza dough in the refrigerator case or substitute frozen bread dough for a chewy crust. Handle the Heat created this recipe from an ingredient list submitted by Pamela S., who won a grand prize in the Just Bare Chicken +5 Ingredient Challenge.
Empanadas, or little pastry turnovers, are the essence of portability. In South America, empanadas are made with a huge variety of fillings, from savory to sweet. And the pastry dough is more like a cross between pie pastry and bread, but using pre-made pastry dough makes this simple—and really delicious.
Cooking in parchment paper is automatically makes your heart happy, as you can cook low-fat chicken with just a nice dribble of olive oil and a splash of wine—and any number of delicious, full-flavored seasonings that boost flavor without a lot of extra calories.