My 100th post!

Trio of lettuce cups with bbq chicken, white beans, red bell pepper, cilantro, sweet & sour chile sauce, & Sriracha.

Chicken Pot Pie

Ingredients:

Pillsbury refrigerated pie crust (should sit out for 15 minutes)

1 large potato, peeled & diced

4 carrots, finely diced

2 celery stalks, finely diced

1 small yellow onion, diced

3 cloves garlic, minced

1 TBSP butter

1 -14 oz can reduced sodium chicken broth

2 TBSP all-purpose flour

1/2 cup milk

2 cups cubed cooked chicken

1/2 cup frozen peas

1/2 cup frozen corn

1/2 tsp salt

1/2 tsp dried tarragon

1/2 tsp pepper

Directions:

1. In a large saucepan, saute potatoes, carrots, celery, onion, and garlic in butter for about 5 or 6 minutes. Add broth, cover and cook until vegetables are tender, about 10 minutes.

2. In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.

3. Fit crust onto a pie tin. Pour hot filling into crust. Place the second crust on top; crimp edges. Cut slits in top of crust.

4. Bake at 350 for 35-45 minutes or until crust is light golden brown. Serves 6.

Chinese Chicken Salad

I broke my Italian theme last night and made a Chinese Chicken Salad. I felt like something lighter after all the heavy pasta dishes I've been making. (And I wonder why I can't lose the last 10 out of 15 pounds I've gained this winter! ;) Anyway, my 13 year old wanted nothing to do with this salad, but my husband and I enjoyed it. My inspiration was the bottle of Toasted Sesame dressing I bought last week. Its made by one of my all time favorite food companies: Soy Vay. I use their Veri Veri Teriyaki all the time as a marinade. Its sublime!!

Chinese Chicken Salad

Directions:

2 boneless skinless organic chicken breasts
1/2 cup Soy Vay Veri Veri Teriyaki sauce
2 cups chopped napa cabbage
2 cups chopped romaine lettuce
1 carrot, shredded
1 handful of micro greens (cuz I had them)
1/4 cup slivered almonds
Soy Vay Toasted Sesame Dressing (& marinade)
Cilantro, for garnish

Directions:

Marinate the chicken in the teriyaki sauce for at least half an hour. Preheat the oven to 350 and bake the chicken on a foil lined cookie sheet for 20 minutes. Set aside to cool, then slice.

Toss the vegetables (Feel free to use any veggies that you have on hand! Bell peppers would make a nice addition!) and the almonds with the dressing. Divide into two salad bowls. Add the chicken slices, a few more almonds, and the cilantro for garnish. Serves 2 with leftovers. Enjoy!

Garlicy Chicken & Roasted Cauliflower

1) Put boneless skinless chicken breasts in a Ziplock bag. Pour evoo over chicken, add tons of minced garlic, and some salt & pepper. Marinate for an hour or two. Broil for 10 minutes per side.

2) In a casserole dish, add cauliflower, diced... shallots, salt, pepper, and a generous drizzle of evoo. Bake at 350 for 45 minutes or until done.

Enjoy!

CrockPot Chicken Enchilada Chili

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large can of red enchilada sauce
• 1/2 yellow onion, chopped
• 1 T cilantro, chopped
• 1 chipotle chile in adobo
• 2 cans of pinto beans, rinsed
• 8 oz Velveeta

Directions:

Place the first 5 ingredients in the crockpot and cook for 7-9 hours on low for defrosted chicken, or 4-6 hours on high for frozen, until the chicken can be shredded with a fork. Add the beans and Velveeta, cook on low for one more hour. Serve over rice, if desired, and garnish with tortilla chips & cilantro.