Chicken Flat Breads
This is a simple chicken flatbread recipe that can be frozen. I had some leftover chicken, so I made this as an easy dinner for the boys. It is easy, delicious and nutritious. We had half of it as an appetizer for dinner. I used a leftover white baguette from Costco for the crust and rosemary, thyme and a little cilantro for the sauce.
Ingredients:
2 cups finely chopped onion
1 cup finely chopped green pepper
1 cup finely chopped celery
1 1/2 cups flour (I used white)
1/2 teaspoon dried rosemary, thyme and oregano
2 1/2 tablespoons olive oil (I used cold coconut oil)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1 pound chicken breast, cut into strips (You can cut into squares, or more easily roll into a ball. I suggest using the spiral cut method.
Oven-Bake Recipe
Mix the dry ingredients well. Heat the olive oil in a skillet and add the onions, green pepper, celery and onion. Cook for about 5 minutes. Add the chicken strips and cook for about 5 minutes. Add the cooked vegetables to the pan with the chicken. Mix well. Cook in the oven at 425 degrees for 25 minutes. Sprinkle with some Parmesan cheese and bake for 5 more minutes.
Chicken Pot Pie
This is a quick pot pie recipe that is extremely delicious. It was so delicious, my 4-year-old and I gobbled up the entire pot pie and requested it for dinner tonight. It is one of our favorite pot pie recipes. My family loved it too. We added a frozen banana to it for an extra treat.
Ingredients
12 ounces frozen diced chicken
1-1/2 cups frozen mixed veggies
6 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk
1-1/2 cups half-and-half
2 tablespoons corn starch
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon pepper
Instructions
Heat the oven to 400 degrees. Grease a 9×13 pan with nonstick spray. Mix the frozen chicken with the chicken broth and the frozen mixed veggies. Add the butter, milk and half-and-half. Mix well and pour the mixture into the prepared pan. Mix the flour with the milk and half-and-half and add this to the other ingredients. Mix the cornstarch with a few tablespoons of cold water and add it to the other ingredients. Mix well. Season the top of the pie with salt and pepper and pour the mixture into the pan. Bake in the oven for 40 minutes. Remove from the oven and pour the chopped parsley over the top. Let the pie sit for 5 minutes, then cut into pieces and serve.
Creamy Chicken Enchiladas
My wife roasted a bunch of potatoes for our dinner yesterday, so we used those tonight. She cooked the chicken in her oven, so She had more than enough chicken. She made a big pan of cheese tortillas from tortilla dough (She had leftover tortilla dough and needed to use it). My wife made the salsa, corn, and we had Mexican corn. So we had a hearty dinner tonight. This would be a good one to add to a dinner party. We love enchiladas, and this is a very good recipe to share with others.
Ingredients
1 pound fresh chicken, cut into strips (I used white chicken breast and split in two)
4 cups chicken broth
2 cups Mexican cheese, grated
2 teaspoons paprika
1 cup water
3 cups flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil (I used coconut oil)
3/4 cup green onion tops
1 cup diced green pepper
1 cup diced red pepper
3/4 cup diced yellow pepper
1 1/2 cups diced red onion
1 cup diced green onion tops
6 large tomatoes, cut into wedges
Instructions
Heat the olive oil in a skillet and add the chicken, garlic and the chicken broth. Saute for about 5 minutes. Add the green onion tops, diced peppers, and sliced onions. Mix well. Add the tomatoes. Mix well and cook for 10 minutes. Stir in the flour, salt, pepper and paprika. Cook for 2 minutes. Turn the heat to low and add the milk. Mix well. Let the simmer it for 20 minutes. Fill a baking dish with a layer of tortillas. Cover with sauce. Top with the shredded cheese. Spread the sauce on top. Cover with tortillas. Spread the remaining cheese on the top layer of tortillas. Top with the top layer of tortillas. Bake in the preheated oven at 350 degrees for 30-40 minutes, or until the sauce is bubbling, and the cheese is melted. Serve with white rice.
Roasted Potatoes
I roasted a bunch of potatoes for dinner tonight. I loved it too. So did I. Served it with a salad. I used leftover whole wheat white bread for the bread. My favorite salad recipe.
Ingredients
3 large sweet potatoes, peeled and cut in half
2 cloves garlic
2 tablespoons olive oil
1 cup fresh salad greens (I used a mixture of spinach, arugula, watermelon, cherry tomato and orange sections)
Salt and pepper
8 ounces pasta (I used pasta shaped like fish. It has a little bacon, onion, and lettuce with tomato and avocado. I cut some tomatoes in half)
Vegetable broth, cook according to directions
1 tablespoon chopped parsley
2 teaspoons red pepper flakes
2 tablespoons grated onion
1/3 cup chopped bacon
1 cup cheese (I used shredded cheese, but I used Swiss for a special recipe).
Instructions
Make the dressing. Put the olive oil in a bowl and stir in the lemon juice, fresh lemon juice, vinegar, salt and pepper. Mix well. So we enjoyed a wonderful dinner tonight. We also made a batch of lemon pepper tofu to serve with our dinner. I made our tofu with wheat flour and kept the sauce on the back burner. We made this for our dinner on Tuesday, and we loved it. We have a lot of this leftover. So we cooked another meal on Wednesday. We will be enjoying this for dinner in the coming days. I have to get back to work tomorrow, so it will be a quick recipe. Then my cooking will come to a halt again. But I am planning on cooking again on Friday.
Smoky Tomato Sauerkraut
We also love a mixture of sour and sweet in the summer. We made a meal on Saturday with BBQ pork, zucchini and roasted cauliflower. We ate a lot of this on Sunday. I put it in a jar with a little olive oil and a few mushrooms. I added a pinch of salt. This is now in the fridge and will make a great lunch or dinner when we get home tonight. We love mushrooms in this dish.
Why we love it?
The colors are delicious. My family loved it. It is a sweet and savory dish. The greens mix nicely with the tomatoes and serve as a nice addition to this recipe. The herbs are fresh and lend a lovely flavor to the dish. The consistency of this dish is perfect. This mixture can be refrigerated for 3 days, and the flavors will only improve when it sits. We are so looking forward to eating this. So I guess that is why we loved it so much. It was a very creative way to eat broccoli.
The Real Turkey Tortilla Soup
My only issue with this recipe is I like chili or bean soup. I don't like beans. I only added rice because I would like it. I love it. My house smells like a soup kitchen now. So my wife and I will have a nice dinner on Sunday. We will also have leftover french bread from dinner. And we will make a small batch of corn bread. It will be a great dinner. We will eat a bit of this soup, but it is a very healthy soup with vegetables in it.
I was a bit upset with this recipe when I first tried it because I did not have cream of mushroom soup. I added a few eggs to it. It was a delicious dinner. I took some sour cream and added it. It worked well. It gave it a wonderful creamy taste.
What I really loved about this soup is the versatility it has. I have made it with many different types of vegetables. In fact, the recipe does not call for onions. The recipe calls for 1 cup of cooked vegetables. I put a lot more vegetables in it than that. The recipe is excellent if you have a lot of vegetables to cook. It is also a recipe that will use leftover vegetables. I just made a large batch of onion soup earlier in the day. So I have some in the freezer. We will enjoy them for lunch one day this week.
We will use the leftover vegetables in the soup meal. It will work well with our mixed vegetables.
I love this recipe because it tastes so good. The flavors are so good.
If you are looking for a great recipe for breakfast, try this slow cooker breakfast recipe.
How Do You Make Creamy French Breakfast Soup?
I know the soup tastes good because I tried it when I was out to eat. I never even knew they used cream of mushroom soup. I had not made this French Breakfast Soup before. I made it for my son. He loved it. I made it for my husband. He loves it. I had it for breakfast.
So I had to make it again. I made it for my family. We loved it too.
I have made it with just
*Fresh spinach
*Frozen corn
*Sliced tomatoes
*Sweet peppers
*Riced potatoes
It is a wonderful recipe if you can use corn. I had some frozen corn, so I put it in the soup. The sweet peppers and onions added to the soup made the soup taste amazing. You can change it to your liking.
This soup is easy to make.
It makes a lot.
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