Veggie Beef Soup

Food 52

Ingredients-

1.5 lbs Beef 
1 pound Russet potatoes, cut into 1/2-inch cubes
3 medium carrots, peeled and thickly sliced
1 medium yellow onion, diced
3 celery stalks, thickly sliced
6 garlic cloves, minced
1 (14-ounce) can diced tomatoes, with their liquid
2 tablespoons Worcestershire sauce
1 tablespoon Creole (or all-purpose) seasoning
2 teaspoons Italian seasoning
1 dried bay leaf
5 cups unsalted or low-sodium beef broth
3/4 cup frozen green beans
1/2 cup frozen green peas
1/2 cup frozen corn
mushrooms- saute first, then add to soup

Cook the beef.

Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.

1. Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.

1. Stir in the green beans, peas, and corn and cook for an additional 10 minutes.

1. Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.

chicken & cabbage

Healthy and Super quick dinner-

Ingredients-

1- Shredded Salad- this mixture stayed in a ziplock bag for a week and didnt deteriorate at all.

-Shredded Cabbage, Shredded carrots, Shredded broccoli, cauliflower and snap peas

2- Chopped onion

3- Chicken-  smoked paprika, garlic. salt and pepper

4- Quinoa

5-Aioli

To cook-

Saute onions, cabbage, carrots, broccoli with olive oil, garlic. salt and pepper

Cook chicken, dice. retuen cabbage mixture to pan, add quinoa and chicken.

Can Add Spicy Aoili or any type of dressing (italian, ranch)

Add Avocado

----------------Spicy Aoili------------------

• 5 medium cloves garlic, pressed or minced (or garlic powder)

• 2 teaspoons lemon juice, to taste (or lime)
• Sprinkle of salt and pepper
• ½ cup good quality mayonnaise 
• Splash of Siracha

The Jan Ririe Collections- Tomato Pasta

Tomato Pesto Pasta

• ¼ cup slivered almonds
• 10 to 12 ounces cherry or grape tomatoes, about 2 to 3 cups
• ½ cup packed fresh basil leaves
• 1 medium garlic clove, chopped
• ½ teaspoon red wine vinegar
• Pinch of red pepper flakes
• ¾ teaspoon coarse kosher salt
• ⅓ cup extra-virgin olive oil
• 1 pound linguine or spaghetti noodles
• ½ cup freshly grated Parmesan cheese, plus more for serving (optional)
• Fresh basil for garnish, optional

Cook ModePrevent your screen from going dark

INSTRUCTIONS 

• In a large pot of salted boiling water, cook the noodles according to package directions.
• While the noodles are boiling, toast the almonds in a nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.
• In a food processor, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt. Process for 1 minute. Scrape down the sides of the bowl and process again until the mixture is mostly smooth (there will be small bits of almonds but everything else should be pretty smooth). With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds. Set aside.
• Drain the noodles and return to the pot.
• Pour over the pesto sauce, add the Parmesan cheese, and toss to combine.
• Serve immediately with extra Parmesan and fresh basil, if desired.

 

Creamy Enchiladas

 Taste of Home

1/2-1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature

1/2 stick butter with 1/2c flour add broth or milk or (2 cans of cream of condensed soup)
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

1 can of green chile sauce to pout on top of enchiladas

1. Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
2. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.
3. Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Chloe makes dinner

 Chloe made chicken salad without the onions

Sugar Spun Run

Sundried Tomato Chicken

 

Marry Me Chicken

3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
▢½ teaspoon salt
▢¼ teaspoon ground black pepper
▢6 tablespoons (50 grams) all-purpose flour
▢2 tablespoons (30 ml) olive oil
▢2 tablespoons (28 grams) unsalted butter
▢3 cloves garlic minced
1 chopped onion
▢1 cup (240 ml) chicken stock
▢1 cup (240 ml) heavy cream (double cream in the UK)
▢½ cup (43 grams) parmesan cheese grated
▢▢¼ teaspoon oregano
▢▢⅓ cup sundried tomatoes chopped
▢1 tablespoon fresh basil leaves

Instructions

Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.