1 large bag frozen vegetables
3 tablespoons butter
1 large chopped onion
3 stalks celery, chopped
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups diced cooked chicken
1 package Phyllo dough
Toss frozen vegetables with oil and spread evenly onto a sheet pan. Place into 400* oven and cook until golden brown.
Toss frozen vegetables with oil and spread evenly onto a sheet pan. Place into 400* oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and slowly cook the onion and celery. In a microwave, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook 2 to 3 minutes. Sift the flour and cook for 1 to 2 minutes. Slowly add the hot milk mixture stirring and cook until thickened. Add the parsley, salt and pepper. Add the vegetables and the chicken. Pour into a baking pan, and top with 4 to 5 sheets of Phyllo dough, buttering or olive oiling between each one. Place into the oven and cook until Phyllo has browned and the mixture is hot and bubbly, about 30 minutes or so.
Add parsley and green onion to 3 tbsp olive oil, pour over 3 cut potatoes.
Bake in 450 oven for 25 minutes.
After 10 minutes, add halved seasoned zucchini.
Schmear 1 tbsp mayo on each Mahi filet
Cover with Panko and your favorite seasoning
Bake @ 450 for last 10 minutes.
Microwave broccoli for 4 minutes.
Add drinks and you have a meal.
First start your sauté pan over medium high heat. Now I get my fettucine started in salted water, al dente in 7 minutes or so.
After sauté pan is hot add some olive oil, about two Tbsp or so. Add diced zucchini, onions, carrots, celery, garlic, or whatever you have. Cherry tomatoes work well as well. Sauté until you start to see edges turning and veggies are crisp tender. Pull fettuccine from the pan, drain, and add to your sauté pan. Stir all together with a Tbsp or so of pasta water and cover. Wait about two minutes and add Salt/ Pepper/ Parmesan cheese and serve.
Quick, easy, and a great way to utilize leftover vegetables and you could always add any meat if desired.
Ok we had to make these wonderful lil pies again. I have had several people asking so I thought I'd share how easy they are.
Take two avocados and remove pit and skins. place in a food processor with 1/4 cup of lemon or lime juice, 14oz can of sweetened condensed milk and blend until smooth. Pour into small prepared pie cups and chill. Enjoy.
Our friend Amber, suggested I make Salmon Cakes for dinner tonight. I started with canned wild Alaskan Salmon. Break apart with a fork and add 2 eggs, 2 tbs lemon juice, 1/2 cup fine chopped onions, 1/2 cup Panko bread crumbs, big pinch of garlic salt and 2 tsp mayo. Mix lightly and form into patties. Preheat skillet with 2 tbs olive oil and wait until it is hot. Add Salmon patties and fry for 2 minutes. Turn carefully and fry additional 2-3 minutes until browned and done. We sauteed some fresh kale with onion and garlic in a cast iron skillet whilst our Salmon was cooking. This dinner was both delicious and healthy. Plus, it only took about 25 minutes from start to plates.
Grab a beer can cooker at your local cook store and try this wonderfully delicious tender chicken. We used Miller Lite because that is all we had in a can. We also rubbed the outside of the bird with some Regas seasoning that my friend from Tennessee brings me. I cooked it on the grill with indirect heat, @350 for about an hour.
Jealous?
Mix two 8 oz packages of room temperature Neufchâtel cheese, 1 cup real mayo, 6 seeded, diced jalapeno peppers, and 2 cloves garlic, minced. Blend well and place on oven safe vessel. To another bowl, add 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese and 4 tablespoons butter, melted. Blend well and top the dip with mixture. Bake @ 375 for about 20 to 25 minutes or until the top is browned. Cool a few minutes and serve with your favorite chips.
Thanks Dianne, this was a good one.
