New Recipes to Try

• 16 oz. of Arborio Rice
• 6 cups of fat free, low sodium chicken broth
• 1/4 cup of dry white wine (I used Chardonnay)
• 1 tablespoon of olive oil
• 2 tablespoons of unsalted butter
• 1/2 cup of Parmesan cheese
• 1 teaspoon ground nutmeg
• Salt and pepper
• Adelle's Chicken Apple Sausages
  

1. Peel squash and cut into cubes and either steam the squash in a large pot with a steaming rack or you can do what my mom always does and place the squash in a microwavable bowl. Fill the bowl with about 1 inch of water and cover with plastic wrap. Cook on medium-high for about 4-5 minutes or until the squash is very tender. Mash the squash up.
2. In a small saucepan, heat the chicken stock on medium heat.
3. In a large saucepan, melt 1 tablespoon of butter and 1 tablespoon of olive oil. Add rice and cook stirring for 5 minutes.
4. Add wine to rice and stir until the wine is nearly absorbed.
   
5. Stir in 1 cup of the chicken broth and 1/4 of the squash. Continue to stir until the liquid is nearly absorbed. Continue this step until you have no more squash or chicken broth.
6. Cook until the rice is creamy and firm but not hard in the middle. It should take about 20-25 minutes.
7. While the rice is cooking, cook the sausage according to the package. Chop the sausage up into small pieces.
   
8. Sprinkle the nutmeg and add salt and pepper.
9. Stir in the remaining butter and parmesan cheese and sausage pieces.

Ingredients

• 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
• 2 tablespoons butter, divided
• 1 pound chicken breast cutlets (about 4 cutlets)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup refrigerated apple cider
• 1 teaspoon Dijon mustard
• 1/4 cup chopped pecans
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

• 1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
• 2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
• 3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.