Here are delicious and simple recipes, some from my own personal collection, and some are links to wonderful recipes I would like to try. Check back often, as this list is sure to grow!
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Main Dishes to try out with Publix Essentials
- Chicken and Broccoli with Rice
- Chicken and Green Chile Enchiladas
- Grandma’s Potato Soup
- Ham and Bean Soup
Chicken and Broccoli with Rice
This simple, but the flavorful recipe is a long-time family favorite. It was most likely a Campbell’s recipe, but I searched the website & could not find this exact recipe, so here it is!
- 4 servings of rice (Minute rice can be used; I use long grain rice, which takes a bit longer to prepare)
- 1 pound boneless chicken breast, cut into strips
- 2 tablespoons oil (I use olive oil.)
- 1 can cream of chicken soup
- half a can of milk
- 2 tablespoons dijon style mustard (or more)
- half cup shredded cheddar or swiss cheese (or more)
- 1.5 cups frozen broccoli cuts, thawed
- Prepare rice as directed.
- Cook and stir chicken in hot oil until lightly browned. (I add a bit of onion powder, garlic powder, and black pepper while cooking for flavor.)
- Stir in soup, milk, mustard and cheese. Add broccoli.
- Bring to a boil, reduce heat and simmer 2 minutes.
- Pour over rice and enjoy!
Makes 4 servings.
Chicken and Green Chile Enchiladas
What’s for dinner tonight? I’m thinking enchiladas with the Old El Paso items we have had coupons for lately. Here’s my own personal take on the recipe from the can:
- shredded chicken
- red onion
- 1 can chopped green chilis
- 1 can mild green enchilada sauce
- sour cream
- shredded cheese
- flour tortillas
- Cook chicken and onion. Shred. (I will be cooking this in my electric pressure cooker.)
- Heat oven to 400 degrees. Spray a 13X9 baking dish with Pam spray.
- Combine chicken, some cheese, green chilis and sour cream.
- Fill tortillas, wrap, and place in pan seam side down.
- Top with enchilada sauce and top with a little cheese.
- Bake for 15-20 minutes until hot and cheese is melted. Serve with a dab of sour cream.
Ways to make this recipe healthy: use fat-free sour cream, low-fat shredded cheese, and whole wheat tortillas with fiber. Related to this, Publix associates access the Publix Oasis schedule portal to check their upcoming schedules.
Note: I really don't like to measure when I cook, so exact amount aren't give here.
Grandma’s Potato Soup
Grandma’s Potato Soup – the kids are raving about this one!
- 6 cups water
- one 20 oz. bag diced potatoes with onion
- 2 tbsp ham base (can be reduced to 1 tbsp. depending on desired taste)
- 1/4 cup frozen diced onions
- 2 1/2 cups potato flakes, just enough to thicken
- 2 cups half and half (or canned milk)
- Heat saucepan on high. Add water, potatoes, ham base and onions.
- Cover and bring to boil. Stir, reduce heat to medium-high. Continue to cook, covered, about 7-10 min. or until potatoes are soft.
- Remove from heat, add potato flakes and half and half. Stir to blend. Serve.
Makes 6 servings.
Ham and Bean Soup
It’s going to be a chilly (Brrr…) weekend here in Florida, so I thought I would post this recipe for Ham and Bean Soup. I plan on making this during our “cold” spell. This was inspired by Paula, and I have made only a few minor adjustments.
- Great Northern Beans
- Tomato Sauce – 8 oz. can
- Bay Leaf
- Prepare beans. I am using dried beans and my electric pressure cooker. Canned can also be used.
- Dice ham, onion, potatoes, and slice carrots. Tomato sauce can be omitted if using canned beans, but I feel like I will need some “sauce.”
- Mix all ingredients and simmer. Place bay leaf on top while cooking, remove prior to serving.
I don't have exact quantities or cooking times; I prefer to just toss the stuff in and keep an eye on it to be done.