Recipe’s

Chicken pot pie

Ingredients:

– 1 Large can of canned chicken, or sliced and boiled chicken breast

– 1 bag of frozen mixed vegetables (corn,peas,carrots)

-1 biscuit package (Pillsbury Dough Boy, Western Family, or whatever other brand you prefer. I like the flaky options)

– 1 can cream of chicken

-1/4 C milk

– Salt and Pepper to Taste

Instructions:

1. Cook the vegetables according to the packaging

2. While the vegetables are steaming, mix the can of cream of chicken, 1/4 C milk, and salt and pepper. Stir in the chicken pieces or can of chicken.

3. Strain the vegetables from the water and mix in with the sauce and chicken.

4. Pour the mixture into a 8′X 11′ Cassondra dish

5. Pop open the biscuit package and place the dough on top in a row until the entire filling is covered with the dough.

6. Cook in the oven at 350 degrees for 20-25 minutes or until the biscuits are golden brown and cooked all the way through. It may require more time for the bottom of the biscuits to cook all the way through.

CousCous and Quesadillas

Ingredients

Couscous

-1 Cup Couscous

-1 Can Kernel Corn

-3 Onions

-2 Cups Chicken Broth

-1 Whole Cucumber

Quesadilla

– 1 Flour Tortilla

– 2 Slices or 1/4 C Shredded Mozzarella Cheese ( or any other cheese of preference )

Directions

1. Boil the 2 Cups of chicken broth in a medium sized pot.

2. Chop and dice onion and cucumber so it’s ready to add.

3. Once the broth is to a rapid boil pour in the cup of couscous. Reduce heat to low/simmer. Quickly stir in can of corn and onion and then cover for 5 minutes

4. Heat frying pan to medium heat. Place slices or sprinkle shredded cheese onto half of the tortilla. Fold in half and place directly on the pan. Flip over when the side touching the pan is a light brown color. Remove from pan when cheese is melted and both sides of the tortilla are a light brown color.

5. When couscous is ready to eat, add the slices of cucumber for a nice ‘cool’ flavor.

Snow Pea Stir Fry

I found this recipe in the Better Homes cook book. It’s a great meal if you want a lot of vegetables in one setting. I usually eat this on top of 1 Cup of cooked whole wheat rice. White rice would be just as good or better, but I prefer wheat.

Nutrition Information Differences in Wheat and White rice.

1 lb Asparagus sears

1 T Cooking oil

2 Tsp Grated fresh ginger

2 Cloves garlic, minced

1 Med. red onion, cut into thin wedges

1 Med. red sweet pepper, cut into 1 inch pieces

2 C Fresh sugar snap peas or frozen sugar snap peas

1 T Sesame seeds

2 T Soy sauce

2 T Rice vinegar

1 T Packed brown sugar

Directions.

1. Snap off and discard woody base form asparagus. If desired, scrape off scales, Bias-slice asparagus into 2 inch pieces

2. In a wok or large skillet heat oil over medium high heat. add ginger and garlic ; cook and stir for 15 seconds. add asparagus onion, sweet pepper; cook and stir for 3 minutes. Add sugar and snap peas and sesame seeds. cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.

3. Add soy sauce, rice vinegar, brown sugar, and  toss to coat.if desired serve with a slotted spoon.

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