• 2 tablespoons olive oil

• 1 package (20 oz) boneless skinless chicken breasts, cut into 1-inch pieces

• 4 cloves garlic, finely chopped (try majestic or any porcelain garlic in this dish!)

• 3/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 cup uncooked long-grain white rice

• 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)

• 2 cups frozen whole green beans

• 1/2 cup heavy whipping cream

• Optional: 1 teaspoon of fresh, chopped thyme

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1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic, salt and pepper; cook 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.

2. Add rice and chicken broth. Heat to boiling. Cover; cook 10 to 15 minutes, stirring occasionally, until almost all of liquid is absorbed.

3. Stir in green beans and whipping cream. Cover; simmer 5 to 6 minutes or until thickened and beans are tender.

4. You can add in a teaspoon of chopped fresh thyme to liven the flavor.

• 1 package (16 ounces) fettuccine

• 1 pound fresh mushrooms, sliced

• 4 garlic cloves, minced (we suggest Music)

• 1/4 cup butter or margarine

• 2 cans (5 ounces each) chunk white chicken, drained

• 1/2 cup milk

• 1-1/3 cups grated Parmesan cheese

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Cook fettuccine according to package directions. Meanwhile, in a skillet, saute mushrooms and garlic in butter for 2-3 minutes. Add chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese and toss to coat. Garnish with fresh parsley.  Yield: 6 servings.

• 1 to 2 lbs of cooked chicken (shredded)

• 1 yellow onion diced

• 2 cloves garlic minced (we suggest Spanish Roja)

• 24 oz. chicken broth (low sodium)

• 2 15 oz cans great Northern beans drained and rinsed

• 2 4 oz cans diced green chilies 

• 1 15oz can whole kernel corn drained

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp cumin

• 3/4 tsp oregano

• 1/4 cup salsa verde

• small handful fresh cilantro chopped

• 4 oz reduced fat cream cheese softened

• 1/4 cup half and half
   

1. Cook chicken in skillet and shred.  Add to bottom of slow cooker.with salt, pepper, cumin, oregano, chili powder, and salsa verde.

2. Top with diced onion, minced garlic, great northern beans, green chiles, corn, chicken broth and cilantro.  Stir.

3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

4. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

5. Stir well and serve with desired toppings.

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• 1 medium bulb of garlic (we suggest any porcelain)

• 1 T olive oil

• 112 - 16 oz loaf of french bread

• 1/4 c. butter, softened

• 1 3 oz package of cream cheese, softened

• 1/2 tsp snipped, fresh thyme

• 1/2 tsp snipped, fresh rosemary

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1. Roast garlic by cutting off the top 1/3 of the garlic bulb and placing the cut end up in heavy aluminum foil.  Drizzle with olive oil and bring up the edges of the foil to enclose the cut garlic bulb.  Bake at 375 for 30 minutes or until garlic is softened.  Let cool.

2. Mix with butter, cream cheese and seasonings.  Chill.

3. Serve with bread or your favorite crackers.

• 1 tube (12 ounces) refrigerated buttermilk biscuits

• 1/4 cup canola oil

• 3 tablespoons grated Parmesan cheese

• 3 cloves of finely chopped garlic (we suggest Music or German Extra Hardy for a stronger kick)

• 1 teaspoon dried oregano

• 1 teaspoon dried parsley flakes

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1. Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake 8-10 minutes or until golden brown.

2. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.

You might be thinking about using basil in that pesto, but we've got something better.  Garlic Scapes!  They're as fresh as you can get and can be used in stir frys, salads, soups, mashed potatoes, and many other recipes.  Try it!

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• 1 cup freshly grated Parmesan Cheese

• 1–2 tablespoons lime juice (freshly squeezed is best)

• 1/4 pound chopped scapes 

• 1/2 cup olive oil

• Chopped Cilantro (add to taste - it doesn't take much)

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1. Mix the scapes, olive oil, juice, and half of the Parmesan cheese in a blender, I prefer a little texture but you can puree until smooth if you like. 

2. Add the rest of the Parmesan cheese and pulse it in but do not over blend.  Lastly add salt and juice to taste. 

3. Mix in the cilantro to taste.  It doesn't take much to add a nice amount of extra flavor to your pesto.