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Chicken BLT Whole Wheat Pasta

From Stones River Market

<p>This is a simple recipe with many items available of the Market.</p>
Source: Yummly and how sweet it is (http://www.yummly.com/recipe/external/Chicken-blt-whole-wheat-pasta-334011)
Servings: Serves 2-4
Ingredient keywords: noodle, chicken, bacon, tomato, kale
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Chicken Burgers

From Madison GA

<p>My daughter gave us the book&#8212;&#8220;100 Best Chicken Recipes&#8221;. When we tried this recipe, it turned out some great burgers. We have since added and changed ingredients with good results. Just add your favorite herbs and spices and enjoy.</p>
Source: Good Housekeeping
Servings: 4--6 or more depending on added ingredients
Ingredient keywords: chicken, carrot, onion, garlic, buns
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Chicken Fajitas

From Florida Suncoast Locally Grown

<p>The vegetables for this recipe can be sliced and frozen to be ready for a quick and delicious meal.</p>
Source: Betty Fasig
Servings: 4-6
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Chicken Fried Steak

From Vilonia

<p>I have been obsessed with Flying C Ranch this summer! Mrs. Clark is our beef vendor that is at the market on Thursdays. I go every week and pick up my beef from her. This recipe is for her cube/minute steaks! We top these off with white gravy. Mmm</p>
Source: Dogwood Farm
Servings: 4
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Chicken Lettuce Wraps

From Duette, FL

<p>Filled with chicken, mushrooms, water chestnuts and carrots, these wraps are both healthy and yummy.</p>
Source: tasteofhome.com
Servings: 6
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Chicken Lettuce Wraps

From Tullahoma Locally Grown

<p>Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.</p>
Source: Cooking for 2 Spring 2009
Servings: 4 wraps
Ingredient keywords: jelly, lettuce
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Chicken Lettuce Wraps

From Stones River Market

<p>Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.</p>
Source: Cooking for 2 Spring 2009
Servings: 4 wraps
Ingredient keywords: pepper, lettuce
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Chicken Lettuce Wraps

From Florida Suncoast Locally Grown

<p>Filled with chicken, mushrooms, water chestnuts and carrots, these wraps are both healthy and yummy.</p> <p>Read more: http://www.tasteofhome.com/recipes/chicken-lettuce-wraps#ixzz3Eopjh000</p>
Source: tasteofhome.com
Servings: 6
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Chicken Lettuce Wraps Recipe

From McMinnville Locally Grown

<p>Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.</p>
Source: Cooking for 2 Spring 2009
Servings: 4 wraps
Ingredient keywords: jelly, lettuce
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Chicken Mull

From Athens Locally Grown

<p>This is one of the few recipes native to Georgia, and is actually unique to just the Athens area. It&#8217;s a simple dish, but very comforting.</p> <p>For more info on chicken mull, see the New Georgia Encyclopedia here: http://www.georgiaencyclopedia.org/nge/Article.jsp?id=h-3394</p>
Source: Traditional
Servings: About 6, but it's flexible
Ingredient keywords: chicken, milk
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Chicken Soup with Baby Bok Choy

From Stones River Market

<p>This is a variation of my standard chicken soup recipe with baby Bok Choy added at the end. I make large batches of soup and freeze it for future use. Makes a quick and nourishing meal when I don&#8217;t have time to cook.</p> <p>Other variations of this soup: 1) omit bok choy and sdd 2 cups of peeled tomatoes, 1 chopped green pepper, and 2 or 3 cups of sliced okra.</p> <p>2) Same as variation 1, but substitute chunks of zuccini and yellow squash for Okra.</p>
Source: Entered by Kathleen Ferris. Recipe from my friend Sima.
Servings: 4-6
Ingredient keywords: chicken, Bok
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chicken stock

From The Wednesday Market

<p>a great way to control sodium and preservatives but the biggest benefit is the flavor!!</p>
Source: family recipe
Servings: 8 quarts
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Chicken Tarragon

From Stones River Market

<p>This is a beautiul, delicious, low-cal, vitamin-filled entree for family or company. And it is so easy.</p>
Source: Betty Crocker's "New American Cooking" 1983
Servings: 6
Ingredient keywords: chicken, zuccini, tarragon
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Chicket in Tomatillo and Adobo Sauce

From Stones River Market

<p>A yummy Mexican dish that can be very hot or mildly hot, depending on how many chipotle peppers you use.</p>
Source: Pati Jinich's Mexican Table
Servings: 3 to 6
Ingredient keywords: chicken, onions, garlic, tomatillos
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Chile Rellanos

From Rivervalley.locallygrown

<p>A marvelous dish to use as a side to a main meat dish. Chiles prepared this way are delicious and can be a main dish when stuffed with meat instead of cheese and served along with re-fried beans and rice.</p> Vegetarian! Vegan!
Source: New Mexico State University Circular No. 396.
Servings: six
Ingredient keywords: pepper, cheese
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Chile Rellenos

From Rivervalley.locallygrown

<p>This is a very good way to use chiles as a main dish or as a side along with other mexican type dishes.</p> Vegetarian!
Source: New Mexico State University Circular No. 396.
Servings: six
Ingredient keywords: Chile, Cheese, Egg
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Chile Rellenos

From Rivervalley.locallygrown

<p>This is a very good way to use chiles as a main dish or as a side along with other mexican type dishes.</p> Vegetarian!
Source: New Mexico State University Circular No. 396.
Servings: six
Ingredient keywords: Chile
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Chiles Rellenos

From Russellville Community Market

<p>A useful recipe for use of chile as a side or main dish.</p> Vegetarian! Vegan!
Source: New Mexico State University Circular No.396
Servings: Six
Ingredient keywords: Peppers, Cheese, eggs
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Chiles Rellenos

From ALFN Local Food Club

<p>A wonderful way to use chile pepper as a side or a main dish.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396.
Servings: Six
Ingredient keywords: peppers, cheese, eggs
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Chiles Rellenos

From Conway, AR

<p>A wonderful way to use chile peppers as a side or main dish.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396.
Servings: Six
Ingredient keywords: pepper, Cheese, eggs
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Chiles Rellenos

From Spa City Local Farm Market Co-op

<p>A wonderful way us use chiles as a side or as a main dish.</p>
Source: New Mexico State University, Cooperative Extension Service Circular 396.
Servings: Six
Ingredient keywords: Peppers, Cheese, Eggs
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Chili Lime Popcorn

From CSA Farmers Market

<p>Delicious savory snack. Only 125 calories per serving.</p>
Source: Adapted from Rachel Ray
Servings: Makes about six cups
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Chili Rellanos Casserole

From Foothills Market

<p>This recipe made with mild Anaheim peppers makes a good dish for a brunch or for a light supper.</p>
Source: http://www.bhg.com/recipe/casseroles/chile-rellenos-casserole/
Servings: 4 servings
Ingredient keywords: Peppers, Eggs
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Chili-Rubbed Chicken with Kale, Quinoa, and Brussel Sprouts

From Trust Local Foods

<p>We have nearly everything at our retail warehouse to create this nutritious local meal. If only we could grow quinoa in Wisconsin. Quinoa grows best in very high altitudes, sorry Wisco, your just never gonna win that one. But, we do have organic chicken from Norsk Farm, organic Kale fresh out of the <span class="caps">TLF</span> garden bed, and local organic brussels sprouts from Red Belly Farm in Chilton.</p> <p><strong><a href="http://www.foodnetwork.com/recipes/marcela-valladolid/chile-rubbed-chicken-breast-with-kale-quinoa-and-brussels-sprouts-salad.html">Chili Rubbed Chicken Breast with Kale, Quinoa, and Brussel Sprouts Salad</a></strong></p> <p><img src="http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2014/1/28/0/KC0102_Chile-Rubbed-Chicken-with-Kale-Quinoa-Brussels-Sprouts-Salad_s4x3.jpg.rend.sni12col.landscape.jpeg"/></a></p>
Source: www.foodnetwork.com/recipes/marcela-valladolid/chile-rubbed-chicken-breast-with-kale-quinoa-and-brussels-sprouts-salad.html
Servings: 2
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Chilled Strawberry Soup

From The Wednesday Market

<p>Fresh Strawberries!!!</p>
Source: The Green Thumb Harvest recipe book page 36-37
Servings: 4 to 6 servings
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