One of the easiest crockpot meals. Homemade chicken noodle soup. It’s one of our staple fall/winter meals. .
1/2 onion chopped and diced
Box of Chicken broth + 1cup water
Chopped carrots to your liking
Chopped celery to your liking
I sprinkle some Italian dressing in (I don’t measure)
Add all ingredients to crock pot. Shred the chicken as it cooks
Cook on low for 4-5 hours, longer if chicken is frozen. .
Cook a package of noodles and add them to crockpot the last 30min. .
Threw together a quick lunch. Sautéed zucchini with tomatoes later mixed with grilled marinated chicken and pine nuts. Made a little bit then had to make more because it turned out better than expected lol
Potato & Cabbage Casserole
This simple recipe works as a side or a main course. It is filling, tasty and a great way to add cabbage to your diet.
2 Cups Potatoes – Cubed
2 Cups Cabbage – Shredded
½ Cup Onion – Chopped
3 Tablespoons Butter (or Vegan Margarine)
¼ Teaspoon Creole Seasoning
Parsley – 1 Teaspoon Dried spice or 1 Tablespoon Fresh
1 Tablespoon Olive Oil
What to do
1) Cube potatoes into 2-inch pieces.
2) Thinly shred cabbage.
3) Chop onion.
4) If using fresh parsley, finely chop.
5) Place potatoes and cabbage into the steamer. Steam until tender.
6) Place oil into casserole dish. Then add steamed potatoes and cabbage.
7) Thoroughly mash the potatoes and cabbage, by hand.
8) Add onion, creole seasoning, and butter (Vegan Margarine) – Then Mix until blended.
9) Sprinkle parsley on top, cover and bake for 20 minutes in a preheated oven at 350 degrees.
There’s something very satisfying and almost indulgent about a creamy bowl of #vichyssoise 🥄 Eaten chilled (summer) it’s vichyssoise; eaten hot (winter) it’s called #potato leek #soup . This recipe calls for milk (more healthy), but traditionally, cream is used (hey, whatever floats your boat!). Either way you like it, nothing beats this alongside a nice crusty piece of bread with a generous spread of pesto (see prev post!) ~ 😋
Steps: 1) slice 1.5lb (4-5 stalks) #leek lengthwise (white part and 2in of the green part), then slice into small pieces. Wash well and drain. 2) put 4 tblsp butter in a pot and melt. Throw in the leeks and cook down until it turns soft and mushy. 3) cut ~1.25 lbs Yukon gold potatoes and add to pot 4) add in chicken broth (or vegetable broth if you’re vegetarian) until potatoes are covered. Boil on medium heat until the potatoes are soft and tender. 5) blend soup with a hand blender directly in the pot (or) blend in a blender/food processor. 6) put in 1 cup whole milk or heavy cream, with a 1/2 cup #cremefraiche and salt/white pepper to taste. 7) serve in bowls either hot or chilled, with a dollop of creme fraiche and chopped #chives -.-.-.-.-.-.-.-.-.-.-.-.-.-