Kenneth Howard’s Post

Chicken Pot Pie Stuffed Peppers - Combining two classic comfort foods: crusty pot pies and a stuffed pepper recipe! Ingredients 2 packs Rainbow Sweet Peppers 1 large onion, chopped 3 stalks carrots, medium diced 3 stalks celery, sliced 1 pre cooked chicken, cut into bite-size pieces 1 cup frozen peas 1 can cream of chicken soup 1/2 cup milk Salt and pepper 2 refrigerated roll-out pie crusts (1 box) Directions 1. Cut the tops off of peppers, remove seeds and membranes. Set the peppers in a baking dish. 2. Chop all the vegetables and chicken then place into a large bowl. 3. Add soup and milk to a small bowl, season with salt and pepper and whisk until smooth. Pour the soup mixture into the large bowl filled with vegetable and chicken mixture. Stir until chicken mixture is well combined and stuff pepper with chicken mixture. 4. Remove pie crust from the box then cut out six 4” circles then place over each pepper. 5. Use a fork to crimp the edges of the pie crusts and cut a small vent in the crust top. 6. Bake for 30-35 minute at 400 degrees F. Serve warm.

🥔✨ Potato Croquettes ✨🥔 These golden and crispy potato croquettes are a delightful appetizer or side dish. They're filled with creamy mashed potatoes and coated in a crunchy breadcrumb crust. Perfect for any occasion! Ingredients: 2 cups mashed potatoes (cooled) 1/2 cup shredded cheese (cheddar, mozzarella, or your choice) 1/4 cup chopped fresh parsley Salt and pepper, to taste 1 cup all-purpose flour 2 eggs, beaten 1 cup breadcrumbs Oil for frying Instructions: Prepare the Potato Mixture: In a large bowl, combine the mashed potatoes, shredded cheese, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed. Shape the Croquettes: Take small portions of the potato mixture and shape them into small logs or balls, about 2 inches in size. Coat the Croquettes: Place the flour, beaten eggs, and breadcrumbs in three separate bowls. Roll each potato log/ball first in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Ensure they are evenly coated. Fry the Croquettes: Heat oil in a deep frying pan or skillet over medium-high heat. Fry the croquettes in batches until they are golden brown and crispy, about 3-4 minutes per batch. Do not overcrowd the pan. Use a slotted spoon to remove the croquettes and place them on a paper towel-lined plate to drain excess oil. Serve: Transfer the croquettes to a serving platter. Garnish with additional chopped parsley if desired. Serve hot with your favorite dipping sauce. Enjoy your delicious potato croquettes! 😋🥔 #vegetarianrecipes #healthyrecipes #yummyfood #sidedish #potatoes #organic #nongmo

These chicken gyros are super easy to make and super delicious! Here's what you need: -8 ounces chicken breast cooked any way you’d like (see notes) -2-4 leaves romaine lettuce trimmed -1/2 cup grape tomatoes* (chopped or sliced) see below -1/4 English cucumber sliced thin -2 fluffy pita breads -Sliced onion -Feta Cheese 1) Chop, slice, and prep your veggies. 2) Prep and cook your protein. 3) Warm pita bread either using the toaster oven, oven, microwave, or a heated skillet. 4) Lay pita bread flat and layer chicken, lettuce, tomato, cucumber, and any additional toppings you’d like to add, then top with a hearty dollop or two of feta. 5) Wrap and secure with aluminum foil, wrapping it around half the sandwich, burrito-style.

Ultimate Quiche Lorraine.  Creamy and rich, studded with smoky  bacon, and brimming with nutty Gruyère cheese, this is the absolute best quiche Lorraine ever. And wait until you see how easy it is to make.  https://lnkd.in/er6mdubd Serves 4 to 6  INGREDIENTS 9-inch deep-dish frozen pie crust, kept frozen until ready to use 8 ounces thick-cut bacon (about 6 slices), cooked until chewy crisp and chopped (see note above)  2 teaspoons olive oil 1 medium shallot, chopped, optional 4 large eggs 1 1/4 cups heavy/whipping cream Salt and freshly ground black pepper Pinch of ground nutmeg 1 1/3 cups finely shredded Gruyère cheese, about 4.5 ounces Chopped fresh chives for serving, optional INSTRUCTIONS Preheat the oven to 400 degrees.  Thaw the pie crust until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom of the crust with a fork. Bake for 10 to 15 minutes, until the crust is lightly golden, checking every few minutes to make sure the crust doesn't puff up. If it does, gently prick the dough with a fork so it deflates.  Set the crust aside and reduce the oven temperature to 325 degrees.  Heat the oil in small skillet over medium-low heat. Add the shallot and cook until soft and translucent, about 3 to 4 minutes (try not to brown the shallots). Set aside.  In a medium bowl, whisk together the eggs, heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top. Transfer the quiche to a baking sheet and bake for 35 to 45 minutes, until the custard is set (it shouldn’t jiggle when you gently shake the baking sheet) and the top is golden brown. Let cool for 5 minutes. Serve hot or warm to ensure a flaky, crisp crust. Chilled quiche often delivers a soggy crust. 

Pan-Seared Salmon with Kale and Apple Salad! Ingredients: Four 5-ounce center-cut salmon fillets (about 1 inch thick) 3 tablespoons fresh lemon juice 3 tablespoons olive oil Kosher salt 1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups) 1/4 cup dates 1 Honeycrisp apple 1/4 cup finely grated Pecorino cheese 3 tablespoons toasted slivered almonds  Freshly ground black pepper 4 whole wheat dinner rolls Cooking: 1. Allow the salmon to reach room temperature 10 minutes before cooking. 2. Whisk together the lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat, and let it stand for 10 minutes. 3. While the kale is standing, slice the dates into thin slivers and the apple into matchsticks. Add the dates, apple, cheese, and almonds to the kale. Season with pepper, toss well, and set aside. 4. Season the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-low heat. Increase the heat to medium-high. Place the salmon, skin-side up, in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula and cook until it feels firm to the touch, about 3 more minutes. 5. Divide the salmon, salad, and rolls evenly among four plates. 6. Serve immediately. #happycooking #recipediabychadg #salmon #recipes #salmon fillets #apple salad

Homemade burger and chips for you to try (for less than a Big Mac) 👇 🍔Burger Ingredients: 100g 5% steak mince Low calorie burger bun 20g light cheese 30ml liquid egg whites Lettuce Tomato 🍟 Chips Ingredients: Potato Salt Pepper Rosemary Smoked Paprika 🥫Burger Sauce (serves 4): 40g light mayonnaise 10g 50% less sugar ketchup 5g yellow mustard 5g sweet pickle relish Dash of white vinegar (optional) Dash of garlic powder Dash of onion powder (optional) Dash of smoked paprika (or regular paprika) Salt and pepper to taste 🧂Seasoning for Burger: Salt Pepper Chilli con carne packet seasoning mix Garlic powder Smoked paprika Mustard powder 🧑🍳 Instructions for cooking: 1️⃣ Chop potato into fries, add seasoning, and air-fry for 40-mins on 160 degrees (tossing halfway through) 2️⃣ Mix 5% steak mince into a bowl with chopped onion and egg whites and create your patty. 3️⃣ Cook burger on pan using Fry Light on a low heat. 4️⃣ Create burger sauce and put onto a tasted bun. 5️⃣ Assemble burger, wrap in tin foil, and air fry for 3-minutes. 6️⃣ Add fries and enjoy! If you want more recipes like this don’t forget to follow. #fatloss #recipes

It's getting cooler outside these days, so what's better than soup....nothing. Right? Here is a modification of the traditional escarole soup that was my mother-in-law's recipe.  I hope you enjoy it.  She used mini meatballs that she would make herself.  So, to make this a quick #weeknight meal for a #family of four, I changed it to precooked #ham and added #cannellini beans.  Canned beans are great to add to any meal. It makes the meal more balanced, and I always feel full afterward. I hope you like it. Ham and Escarole Soup Recipe Ingredients 1 Tbsp Olive Oil2 Cloves of Garlic3/4 cup of cooked Ham1/2 tsp dried Thyme2 cups water4 cups of bone broth (or chicken broth)4 cups of Escarole chopped into small pieces1 can of cannellini beans Ham and Escarole Soup Recipe Instructions Heat a Dutch oven saucepan to medium heat and add olive oil.  Add the garlic for a minute, and then add the ham, beans, and thyme for about 3 minutes. The next step in this escarole soup recipe is to add water and broth and bring it to a boil. This may take about 5-6 minutes. Add the escarole and stir in. Cook until the escarole is cooked. Serve immediately in a bowl with toasted bread. Warm Ham and Escarole Soup Reveal And, here is the finished soup. What do you think? Would you try it for dinner tonight? It's super easy, and you probably have the ingredients in your refrigerator and pantry. Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase. Here is the printable recipe for your convenience. Below are other soup recipes! Visit the blog for more details. #sabrinasorganizing https://lnkd.in/dRaiGXy #hotsoup #quickrecipes #Meals

TACO TUESDAY BROCCOLI TACO BOWL Makes 1 Lean and Green meal with 1 Lean protein, 3 vegetables and 3 condiments. INGREDIENTS • 5-oz lean ground hamburger • 1-oz shredded cheddar cheese • 1¼ cup broccoli, cut into bite sized pieces • ¼ cup Rotel tomatoes • ¼ teaspoon garlic powder • ¼ teaspoon onion powder • ¼ teaspoon salt, divided • pinch of red pepper flakes • 2 tablespoons low sodium chicken stock DIRECTIONS 1. Put your broccoli in a bowl with your chicken stock and cover with plastic wrap. Put in the microwave for 4 minutes, or until tender and cooked. 2. In a large skillet brown your hamburger and drain the grease if needed when it’s done. 3. Add your Rotel tomatoes, garlic powder, onion powder, salt, and red pepper flakes and stir well. 4. When your broccoli is finished cooking then add it to your skillet and toss with the hamburger mixture. 5. Add everything to a bowl and top with your shredded cheddar cheese.

Are you ready to try something different? Canna Quiche Green-Flower.com has many great recipes. If you love quiche, you have got to try this one. I usually use a regular pie crust, but this one with hash brown-type shredded potatoes is different, crispy, and delish! You can always use regular butter instead of the cannabutter, but where is the fun in that? You choose; it tastes great either way. Ingredients: 2 (12-ounce) packages of frozen shredded potatoes 1 cup of melted cannabutter 1 cup of cooked diced ham 1 cup of shredded Monterey Jack cheese 2 eggs ½ cup of heavy whipping cream Optional ingredients - 1 cup baby spinach leaves, broccoli, mushrooms, or onions (add up to 5 additional cooking minutes.) Directions: Preheat oven to 425 degrees F. Squeeze any excess water from frozen potatoes (cheesecloth works great if you have it, or a clean kitchen towel) and mix with melted cannabutter in a small bowl. Spoon into an ungreased 10-inch pie plate and press into the bottom and sides. Bake for 25 minutes. After removing the pan from the oven, evenly layer ham and cheese on top of the potatoes. In a small bowl, beat together eggs and cream, and pour this mixture over the ham and cheese. Bake for 30 minutes, and serve warm. This recipe was in my September 1st newsletter - It All "Ads" Up. Are you on my list? If not, you can be by visiting my website. And, if you need help making CannaButter, my https://lnkd.in/eUSyf47R has an article for you. #Quiche, #CynthiaSaarie, #BestCopyNow, #CannaButter, #Cannabis, #ItAllAdsUp, #Newsletter, #green-flower.com,

Cauliflower and Chicken Enchilada Casserole! Ingredients: 3 cups (10.56 oz) Fresh Cauliflower Florets (6 greens) 1 1/2 cups (12.69 oz) canned diced tomatoes (3 greens) 9 oz shredded chicken (1 1/2 leaner) 1 1/2 cup shredded reduced fat Mexican cheese (1 1/2 lean) 1/2 cup green enchilada sauce (8 condiments) 1/2 tsp cumin (1 condiment) Directions: 1. In a crockpot or instapot, cook chicken for until full cooked and able to be shredded 2. Steam cook, cauliflower until it is soft but still slightly crisp. 3. Preheat oven to 425 4. In an oven proof casserole dish, mix together cauliflower, enchilada sauce, half cheese, tomatoes, cumin, and chicken. (I also added 1 cup of water to sauce before mixing it in to make it more moist/soupy) 5. Bake for 10 min, then top with remaining cheese and cook for an additional 5-10min. Makes 3 servings 1 leaner 3 greens 3 condiments *still needs 1 healthy fat, I recommend 2 tbsp sour cream*