Teriyaki (air fryer) Chicken Salad
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1 - 1/2 lb. chicken breast cut into 1" chunks 1/2 sliced or chopped onion 1/4 cup teriyaki sauce 5 Tablespoons soy sauce 1/2 cup water or chicken broth 1 crushed garlic 2 Tablespoons brown sugar 3 Tablespoons melted butter 3 Tablespoons olive oil dash crushed red pepper salt and petter to taste 1 teaspoon corn starch Preheat air fryer at 390. Blend all ingredients except for chicken and onion. After blended, toss in the chicken and onion to coat well. Air fry about 12 - 15 minutes. (half way through, remove from air fryer and toss. Serve over salad with your favorite dressing. My go-to dressing for chicken: mix of romaine and iceberg lettuce a drizzle of olive oil 2 or 3 dashes of balsamic vinegar salt, pepper, oregano to taste |
Orecchiette & Peas
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Ingredients
8 oz can sweet peas, drained 1 Tablespoon butter 1 Tablespoon olive oil 1/2 medium onion coarsely chopped 1 cup vegetable broth 1 cup water 2 oz tomato sauce (or V8 vegetable juice) salt and pepper 1 cup Orecchiette pasta (ditalini or small shells are good as well) Simmer onion in butter and oil until translucent. Add peas. Salt and pepper the peas to your taste. Cook together 3 minutes. Add broth and water as well as tomato sauce. Cook pasta in separate pot. Add pasta to soup. (I add a little at a time in the event there's more pasta than needed so it stays soupier) Serves 2 - 3 |
Pasta Fagioli
An easy to make Italian white bean & pasta soup
Ingredients
1 1/2 pounds lean ground beef
salt
pepper
29 ounce can stewed tomatoes *
16 ounce can northern white beans, drained and rinsed
1 bay leaf
pinch of oregano
1 tablespoon beef bouillon granules
1/2-3/4 cup Romano cheese
1 cup Ditalini pasta
In a 5-quart pot, brown beef. Season with salt and pepper while browning. Drain. Add stewed tomatoes, beans, bay leaves, oregano, and bouillon. Add enough water to cover ingredients plus another 2 inches above. Partially cover pot and cook at low heat for 20 minutes. It should be at a soft boil. Add more salt and pepper to taste, and Romano cheese. Simmer another 10 minutes. Add Ditalini and continue cooking until the pasta is done. Garnish with more cheese if desired.
*If you're family is like mine and doesn't like to see tomato chunks or slices, blend in a blender or food processor before adding to pot.
1 1/2 pounds lean ground beef
salt
pepper
29 ounce can stewed tomatoes *
16 ounce can northern white beans, drained and rinsed
1 bay leaf
pinch of oregano
1 tablespoon beef bouillon granules
1/2-3/4 cup Romano cheese
1 cup Ditalini pasta
In a 5-quart pot, brown beef. Season with salt and pepper while browning. Drain. Add stewed tomatoes, beans, bay leaves, oregano, and bouillon. Add enough water to cover ingredients plus another 2 inches above. Partially cover pot and cook at low heat for 20 minutes. It should be at a soft boil. Add more salt and pepper to taste, and Romano cheese. Simmer another 10 minutes. Add Ditalini and continue cooking until the pasta is done. Garnish with more cheese if desired.
*If you're family is like mine and doesn't like to see tomato chunks or slices, blend in a blender or food processor before adding to pot.
Cabbage Soup ~ Donna's version
Ingredients
1/2 to 3/4 large cabbage head chopped
2 carrot sticks thinly sliced
4 celery sticks thinly sliced
2 or 3 medium onions chopped
1 green pepper
32 ounce stewed tomatoes
8 ounce tomato sauce
2 envelopes onion soup mix
Salt to taste if needed
Black pepper
Dash cayenne pepper (optional for spicy food lovers)
Combine all ingredients in a large 5 quart pot or dutch oven. Add enough water to completely cover ingredients, and approximately one inch above. Bring soup to boil. Cover and simmer approximately 1 hour, or until vegetables are cooked through and tender.
Note: I prefer slicing all ingredients in a food processor, including the cabbage. There are an abundance of Cabbage Soup recipes on line., each with their own twist. This is my version of this tasty, fat-free soup that will leave you content and satisfied.
1/2 to 3/4 large cabbage head chopped
2 carrot sticks thinly sliced
4 celery sticks thinly sliced
2 or 3 medium onions chopped
1 green pepper
32 ounce stewed tomatoes
8 ounce tomato sauce
2 envelopes onion soup mix
Salt to taste if needed
Black pepper
Dash cayenne pepper (optional for spicy food lovers)
Combine all ingredients in a large 5 quart pot or dutch oven. Add enough water to completely cover ingredients, and approximately one inch above. Bring soup to boil. Cover and simmer approximately 1 hour, or until vegetables are cooked through and tender.
Note: I prefer slicing all ingredients in a food processor, including the cabbage. There are an abundance of Cabbage Soup recipes on line., each with their own twist. This is my version of this tasty, fat-free soup that will leave you content and satisfied.