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<channel>
	<title>The Weekend Chef &#187; grains</title>
	<atom:link href="http://theweekendchef.info/tag/grains/feed/" rel="self" type="application/rss+xml" />
	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
	<lastBuildDate>Wed, 14 May 2008 02:13:13 +0000</lastBuildDate>
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			<item>
		<title>Double B &amp; V Casserole</title>
		<link>http://theweekendchef.info/20080513/2bnvcasserole/</link>
		<comments>http://theweekendchef.info/20080513/2bnvcasserole/#comments</comments>
		<pubDate>Wed, 14 May 2008 01:50:03 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[bulgur]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/?p=138</guid>
		<description><![CDATA[Servings:6
Ingredients:

1c. shredded carrots
1c. zucchini and yellow squash, unpeeled &#38; finely chopped
½ c. broccoli, finely chopped
½ c. cauliflower, finely chopped
1c. mushrooms, finely chopped
½ c. barley, uncooked
¼ c. bulgur, uncooked
1½c. vegetable broth
¼ tsp garlic powder
salt and pepper to taste
½ c. fat-free Cheddar cheese, shredded

Instructions:

Preheat oven to 350°F .
Spray a 1¾-quart casserole dish with a nonstick cooking spray.
Combine [...]]]></description>
			<content:encoded><![CDATA[Servings:6
Ingredients:

1c. shredded carrots
1c. zucchini and yellow squash, unpeeled &amp; finely chopped
½ c. broccoli, finely chopped
½ c. cauliflower, finely chopped
1c. mushrooms, finely chopped
½ c. barley, uncooked
¼ c. bulgur, uncooked
1½c. vegetable broth
¼ tsp garlic powder
salt and pepper to taste
½ c. fat-free Cheddar cheese, shredded

Instructions:

Preheat oven to 350°F .
Spray a 1¾-quart casserole dish with a nonstick cooking spray.
Combine [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20080513/2bnvcasserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Baked In Couscous</title>
		<link>http://theweekendchef.info/20061209/chicken-baked-in-couscous/</link>
		<comments>http://theweekendchef.info/20061209/chicken-baked-in-couscous/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 01:06:27 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20061209/chicken-baked-in-couscous/</guid>
		<description><![CDATA[Ingredients:

10 oz box of couscous
1/2 cup slivered almonds
1 cup sliced mushrooms
1/4 cups sun-dried tomatoes, finely chopped
1 tsbp ground cumin
salt and pepper
1/4 cup plus 2 tbsp extra-virgin olive oil
4 skinless, boneless chicken breast tenders

Instructions:

Preheat oven to 375°F.
In a large bowl, combine all but 2 tbsp of olive oil and the chicken.  Mix well.
In the bottom [...]]]></description>
			<content:encoded><![CDATA[Ingredients:

10 oz box of couscous
1/2 cup slivered almonds
1 cup sliced mushrooms
1/4 cups sun-dried tomatoes, finely chopped
1 tsbp ground cumin
salt and pepper
1/4 cup plus 2 tbsp extra-virgin olive oil
4 skinless, boneless chicken breast tenders

Instructions:

Preheat oven to 375°F.
In a large bowl, combine all but 2 tbsp of olive oil and the chicken.  Mix well.
In the bottom [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20061209/chicken-baked-in-couscous/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Aunt J&#8217;s Easy Crispy Sweet Pecan Granola</title>
		<link>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/</link>
		<comments>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/#comments</comments>
		<pubDate>Wed, 04 Oct 2006 14:10:24 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[oatmeal]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20061004/aunt-js-easy-crispy-sweet-pecan-granola/</guid>
		<description><![CDATA[Yields 4 to 5 cups.
Ingridients:

Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecan halves, roughly chopped
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed Splenda brown sugar
1/4 cup water
2 tbsp canola oil
1 tbsp pure vanilla extract

Instructions:

Position racks in the upper and lower thirds of the oven  and heat the oven to 300°F.
Spray 2 [...]]]></description>
			<content:encoded><![CDATA[Yields 4 to 5 cups.
Ingridients:

Vegetable oil spray
3 cups old-fashioned (not quick-cooking) rolled oats
1 cup pecan halves, roughly chopped
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup packed Splenda brown sugar
1/4 cup water
2 tbsp canola oil
1 tbsp pure vanilla extract

Instructions:

Position racks in the upper and lower thirds of the oven  and heat the oven to 300°F.
Spray 2 [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20061004/aunt-js-easy-crispy-sweet-pecan-granola/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spinach Tomato &amp; Rice Soup</title>
		<link>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/</link>
		<comments>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/#comments</comments>
		<pubDate>Fri, 20 Jan 2006 02:18:40 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060119/spinach-tomato-rice-soup/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

10 oz fresh baby spinach, washed and destemed
1/2 c. carrots, chopped
1/2 c. onions, chopped
3 or 4 cremini mushrooms, chopped
1 clove garlic, minced
4 c. vegetable broth
28 oz diced tomatoes
2 Tbsp. extra-virgin olive oil
2 bay leaves, whole
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 c. cooked basmati brown rice

Instructions:

Place all ingredients except [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

10 oz fresh baby spinach, washed and destemed
1/2 c. carrots, chopped
1/2 c. onions, chopped
3 or 4 cremini mushrooms, chopped
1 clove garlic, minced
4 c. vegetable broth
28 oz diced tomatoes
2 Tbsp. extra-virgin olive oil
2 bay leaves, whole
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 c. cooked basmati brown rice

Instructions:

Place all ingredients except [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Very Lime Crockpot Chicken &amp; Quinoa</title>
		<link>http://theweekendchef.info/20060119/very-lime-crockpot-chicken-quinoa/</link>
		<comments>http://theweekendchef.info/20060119/very-lime-crockpot-chicken-quinoa/#comments</comments>
		<pubDate>Fri, 20 Jan 2006 02:09:16 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060119/very-lime-crockpot-chicken-quinoa/</guid>
		<description><![CDATA[Serves 4-8.
Ingredients:

2/3 c. quinoa, raw
1/4 c lime juice
1 1/2 cups chicken broth
4 boneless, skinless chicken breasts, cut in half
2 cloves garlic, minced
1/2 tsp thyme, dried
1/4 tsp black pepper
2 tbsp oil

Instructions:

Place everything in a medium-sized crockpot in the order listed.
Cook on high 3 hours.

Created by The Weekend Chef
]]></description>
			<content:encoded><![CDATA[Serves 4-8.
Ingredients:

2/3 c. quinoa, raw
1/4 c lime juice
1 1/2 cups chicken broth
4 boneless, skinless chicken breasts, cut in half
2 cloves garlic, minced
1/2 tsp thyme, dried
1/4 tsp black pepper
2 tbsp oil

Instructions:

Place everything in a medium-sized crockpot in the order listed.
Cook on high 3 hours.

Created by The Weekend Chef
]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060119/very-lime-crockpot-chicken-quinoa/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Three Beans &amp; Rice</title>
		<link>http://theweekendchef.info/20060104/three-beans-rice/</link>
		<comments>http://theweekendchef.info/20060104/three-beans-rice/#comments</comments>
		<pubDate>Thu, 05 Jan 2006 01:31:21 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060104/three-beans-rice/</guid>
		<description><![CDATA[Serves 6-8.
Ingredients:

2 c. brown rice, uncooked
2 c. fat-free chicken or vegetable broth
1 c. corn
14 1/2 oz. black beans, drained
14 1/2 oz. kidney beans, drained
14 1/2 oz. pinto beans, drained
14 1/2 oz. Italian-style stewed tomatoes, undrained
14 1/2 oz. diced tomatoes with chiles, undrained

Instructions:

Put everything in a crockpot; stir.
Cook on low 6 to 10 hours.

Cook&#8217;s Notes
I used [...]]]></description>
			<content:encoded><![CDATA[Serves 6-8.
Ingredients:

2 c. brown rice, uncooked
2 c. fat-free chicken or vegetable broth
1 c. corn
14 1/2 oz. black beans, drained
14 1/2 oz. kidney beans, drained
14 1/2 oz. pinto beans, drained
14 1/2 oz. Italian-style stewed tomatoes, undrained
14 1/2 oz. diced tomatoes with chiles, undrained

Instructions:

Put everything in a crockpot; stir.
Cook on low 6 to 10 hours.

Cook&#8217;s Notes
I used [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060104/three-beans-rice/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Pumpkin Barley Soup</title>
		<link>http://theweekendchef.info/20060101/pumpkin-barley-soup/</link>
		<comments>http://theweekendchef.info/20060101/pumpkin-barley-soup/#comments</comments>
		<pubDate>Sun, 01 Jan 2006 19:29:10 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060101/pumpkin-barley-soup/</guid>
		<description><![CDATA[Serves 4-6.
Ingredients:

4 c. chicken or vegetable broth
1 1/2 c. canned pumpkin
1/2 c. onion, chopped
1/3 c. quick cooking barley
1 clove garlic, minced or pressed
1/2 to 1 tsp. curry powder
1/2 tsp dried thyme
1 1/2 cup skim or soy milk

Instructions:

In large saucepan combine water through thyme. Bring to boil, reduce. Cover and let simmer for 10-15 minutes. Cool [...]]]></description>
			<content:encoded><![CDATA[Serves 4-6.
Ingredients:

4 c. chicken or vegetable broth
1 1/2 c. canned pumpkin
1/2 c. onion, chopped
1/3 c. quick cooking barley
1 clove garlic, minced or pressed
1/2 to 1 tsp. curry powder
1/2 tsp dried thyme
1 1/2 cup skim or soy milk

Instructions:

In large saucepan combine water through thyme. Bring to boil, reduce. Cover and let simmer for 10-15 minutes. Cool [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060101/pumpkin-barley-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mom&#8217;s Chipotle Shrimp</title>
		<link>http://theweekendchef.info/20051226/moms-chipotle-shrimp/</link>
		<comments>http://theweekendchef.info/20051226/moms-chipotle-shrimp/#comments</comments>
		<pubDate>Tue, 27 Dec 2005 02:26:02 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20051226/moms-chipotle-shrimp/</guid>
		<description><![CDATA[Serves 4.
Ingredients:

15oz can of diced tomatoes, drained
1-3 canned chipotle chiles en adobo
1 tbsp sauce from can of chipotle
2 tbsp extra virgin olive oil
3 garlic cloves, pressed
1 1/2 cups chicken or vegetable broth
1 to 1 1/4 lbs. medium-large shrimp, peeled and deveined
3-4 cups cooked brown rice

Instructions:

Pour the drained tomatoes into the blender or food processor.  [...]]]></description>
			<content:encoded><![CDATA[Serves 4.
Ingredients:

15oz can of diced tomatoes, drained
1-3 canned chipotle chiles en adobo
1 tbsp sauce from can of chipotle
2 tbsp extra virgin olive oil
3 garlic cloves, pressed
1 1/2 cups chicken or vegetable broth
1 to 1 1/4 lbs. medium-large shrimp, peeled and deveined
3-4 cups cooked brown rice

Instructions:

Pour the drained tomatoes into the blender or food processor.  [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20051226/moms-chipotle-shrimp/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Seafood Gumbo</title>
		<link>http://theweekendchef.info/20051207/seafood-gumbo/</link>
		<comments>http://theweekendchef.info/20051207/seafood-gumbo/#comments</comments>
		<pubDate>Wed, 07 Dec 2005 14:34:16 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[stew]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20051207/seafood-gumbo/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

1 lb. okra, sliced
1/2 cup oil, divided
1 cup Tony Chachere&#8217;s® Creole Instant Roux Mix
2-1/2 Qt. cold  water
2 medium onions, chopped
8 oz. tomato paste
15 oz. diced tomatoes w/ chilis (Ro-Tel brand is best)
1 lb. crab meat, shredded
1 lb. shrimp, peeled and deveined
Cajun seasoning to taste
6 cups cooked white rice

Instructions:

Saute okra in 1/4 cup oil [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

1 lb. okra, sliced
1/2 cup oil, divided
1 cup Tony Chachere&#8217;s® Creole Instant Roux Mix
2-1/2 Qt. cold  water
2 medium onions, chopped
8 oz. tomato paste
15 oz. diced tomatoes w/ chilis (Ro-Tel brand is best)
1 lb. crab meat, shredded
1 lb. shrimp, peeled and deveined
Cajun seasoning to taste
6 cups cooked white rice

Instructions:

Saute okra in 1/4 cup oil [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20051207/seafood-gumbo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Summer Chicken Stew</title>
		<link>http://theweekendchef.info/20050619/summer-chicken-stew/</link>
		<comments>http://theweekendchef.info/20050619/summer-chicken-stew/#comments</comments>
		<pubDate>Sun, 19 Jun 2005 23:55:21 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20050619/summer-chicken-stew/</guid>
		<description><![CDATA[Serves 6.
Ingredients:

1-1/4 lb. skinless boneless chicken breast, cubed
3-4 cups low-fat chicken broth
2/3 cup pearl barley
1/3 cup quinoa
3 cups fresh mixed summer vegetables
1 cup corn
15oz canned diced tomatoes with chiles
Italian seasonings to taste

Instructions:

Put all ingredients in a slowcooker.
Heat on low for 3 hours; stir.
Heat on high for 2 hours.
Serve.

Cook&#8217;s Tip
To make things easy and save time, [...]]]></description>
			<content:encoded><![CDATA[Serves 6.
Ingredients:

1-1/4 lb. skinless boneless chicken breast, cubed
3-4 cups low-fat chicken broth
2/3 cup pearl barley
1/3 cup quinoa
3 cups fresh mixed summer vegetables
1 cup corn
15oz canned diced tomatoes with chiles
Italian seasonings to taste

Instructions:

Put all ingredients in a slowcooker.
Heat on low for 3 hours; stir.
Heat on high for 2 hours.
Serve.

Cook&#8217;s Tip
To make things easy and save time, [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050619/summer-chicken-stew/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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