Okra & Smoke Sausage Soup
12 oz. bag of Cut Okra
2 links of Chopped Smoked Turkey Sausage
14.5 oz can of Diced Tomatoes (drained)
1/2 cup of Chopped Onions
1/2 cup of Chopped Celery
1/2 cup of Chopped Green Bell Peppers
1/2 teaspoon of Parsley Flakes
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Italian Seasoning
Seasoned Salt to taste (caution because there is salt in the Gravy Mix)
2 - 3 tablespoons of Extra Virgin Olive Oil (Coat the pan)
1 pkg. of Brown Gravy Mix (add the amount of water that is recommended on the pack)
4 - 5 Chicken Bouillon Cubes or 2 cartons of Chicken Broth
5 Cups of Water
Directions:
Coat your non-stick skillet with extra virgin olive oil. Allow the skillet to get hot before adding your onions, celery and green bell peppers to the skillet first for 5 minutes.. Saute your cut okra in a non-stick skillet with the diced tomatoes (drained). Next up add your chopped smoked turkey sausage. Cook all of these ingredients for 25 minutes in your skillet.
Next, boil your water. You'll need 5 cups of water and 4 - 5 bouillon cubes in the pot with the water. Bring the water to a boil first before adding your Bouillon Cubes. Allow the Bouillon Cubes to dissolve first before you add the okra mix to the pot. Once have combined everything in your pot, cook on a medium heat for 45 minutes. Serve over some white Jasmine Rice.
Note: You can substitute the smoked turkey sausage for the Boneless, skinless chicken breast or if you're on a veggie diet, do not use the sausage nor chicken breast.
*Please watch my YouTube channel for the Video Instructions @ Chantell's Home Cooking. Or checkout my Blog's home page for the video.
COOKMAS Ep. 4 | Easy Slow Cooker Vegetable Soup
Serving Size: About 8
Ingredients:
32 Fl. oz. of Chicken Broth
2 - 3 Red Potatoes Chopped
1 can of Diced Tomatoes
2 Stalks of Diced Carrots (buy fresh or frozen). Do not use can carrots.
Fresh or Frozen Green Beans (do not use can green beans).
1 Celery Stalk Chopped
1/2 of Diced White Onions
1/2 tsp. of Garlic Powder
1/2 tsp of Diced Garlic
1/2 tsp. of Ground Cumin
1/2 tsp. of Seasoned Salt
1/2 tsp. of Parsley Flakes
1/2 tsp. of Italian Seasoning
12 oz. Bag Egg-free Wide Pasta Ribbons
**Note: You can save money by purchasing the bag of Vegetable Soup veggies in the frozen vegetable aisle in your grocery store or buy the ingredients separately.**
Cook time: 5 hours. Set your Slow Cooker temperature to high. Please see the video directions on my YouTube Channel, Chantell's Home Cooking.
--------------------------------------------------------------------------------------------------------
Serving Size: 3
Ingredients:
Wild Caught Pink Salmon
Coat your skillet with Extra Virgin Olive Oil
Baby Spinach
La Choy Teriyaki Sauce
Lightly Sprinkle Seasoned Salt on the salmon.
Sprinkle Garlic Powder on the Salmon.
Sprinkle Parsley flakes on the salmon.
Sprinkle Italian Seasoning on the Salmon.
Directions:
Cook the salmon in the coated skillet for 7 - 9 minutes.
Drain the access olive oil out of your pan. Place the Salmon back into your skillet and smother your salmon with the Teriyaki sauce. Cook until the Teriyaki sauce heats up and starts to form bubbles. Wait 5 more minutes after that and turn off the heat. Place your salmon over fresh baby spinach. Serve with a light salad dressing or without salad dressing.
-----------------------------------------------------------------------------------------------------------------
Spinach Chicken Caesar Salad
Ingredients:
Ingredients:
1 Boneless Skinless Chicken Breast, Cut into Cubes
1/2 tsp Creole Seasoning
Bag of Spinach Salad
Shredded Parmesan Cheese
Light Caesar Salad Dressing
Coat Your Pan with Canola Oil
Directions: Cut your boneless chicken breast into cubes, season it. Prepare your skillet. Turn the heat on medium. Spray your pan with the Canola Oil. Add your cut up chicken breast. Cook on both sides until golden brown. When cooked. Drain the access grease off on a paper towel.
Prepare your Spinach: Rinse your spinach off and drain it (even if it is already in the bag).
Layer this just the way the picture is. Spinach, Chicken, Caesar dressing then top it with the Parmesan Shredded Cheese.
Mix all ingredients. Let stand in refrigerate for 24 hours before using. Keep refrigerated when not in use.
_________________________________________________________________________________
Blueberry & Walnut Spinach Salad
Yummo! Want a healthy salad minus the high calories? If you answered yes, this is your salad. High in antioxidants and aids in weight loss.
Ingredients:
Spinach Salad
Walnuts
Grated Parmesan Cheese
Blueberries
Salad dressing:
1 cup olive oil
1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon Dijon mustard
Combine and whip with a fork until the mixture thickens.
______________________________________________________________________________
Crispy Chicken Salad
Ingredients:
1 Boneless Skinless Chicken Breast
1/2 tsp Creole Seasoning
Spinach Salad
Italian Seasoned Bread Crumbs
Shredded Parmesan Cheese
Buttermilk Salad Dressing:
1 pint Kraft mayonnaise
1 pint buttermilk
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons ground pepper
2 teaspoons of salt
Directions: Mix all ingredients. Let stand in refrigerate for 24 hours before using. Keep refrigerated when not in use.
____________________________________________________________________________
Chicken & Zucchini Soup
Serving Size: About 8
Ingredients:
2 Boneless Chicken Breast Cut into Cubes
24 oz. of Chicken Gravy
1 tbsp. of Water
1 Celery Stalk
1 Zucchini Cut into Chunks
1/2 White or Yellow Onion
1 tablespoon of Green Onions
1/2 tsp. of Garlic Powder
1/2 tsp. of Ground Cumin
1/2 tsp. of Seasoned Salt
1/2 tsp of Parsley Flakes
1/2 tsp. of Italian Seasoning
1 Cup Jasmine Rice
Directions: In the saucepan add just enough Olive Oil to coat the pan. Now add your seasoned cut up chicken breast and cook until browned. Add the water, chicken gravy, and all of the seasonings. Cook in the saucepan stirring occasionally on low to medium heat for about 1 hour. Cook your Jasmine Rice according to the package instructions.
Serve your soup over the white Jasmine Rice.
____________________________________________________________________________
Buffalo Chicken Salad
Ingredients:
Romain Lettuce
Shredded Carrots
Red Cabbage
2 - 5 Chicken Strips
Buffalo Wing Sauce
Extra Virgin Olive Oil
Caesar or Ranch Salad Dressing
Directions: In a non-stick skillet place 2 - 5 chicken strips (depending on your serving size) in your skillet that has been coated with Extra Virgin Olive Oil. Two chicken strips should make one salad for one person. Cut the chicken strips up into cubs. Let the oil get hot in the skillet first before adding your chicken strips. Cook on each sides for 6 minutes. Drain your chicken strips on a paper towel. In your bowl fill it with buffalo wing sauce, toss the chicken coating it completely with the buffalo sauce. Place the coated buffalo chicken in the microwave for 30 minutes. Place the cooked buffalo chicken atop of your salad with your favorite salad dressing and enjoy.
____________________________________________________________________________
New Orleans Seafood Gumbo
Cook Time: 2 hours
4 Blue Crabs (cleaned and split in half)
8 oz. of Lump Crab Meat
1 pound of peeled and deveined shrimp
3 cups of water
4 smoke sausage links cut
3 celery stalks
1 cup bell peppers
1 white or yellow onion diced
1 cup of green onion
3 bay leaves
3 Boneless, skinless chicken breast cut into cubes.
1 small package of seafood boil
1/2 of lemon cut in half.
Creole seasoning to taste
Salt to taste
2 tablespoons of Parsley flakes
2 tablespoons of Italian Seasoning
6 oz. can of Tomato paste or 2 cans of 8 oz of tomato sauce
1 tablespoon of minced garlic
Roux:
Vegetable Oil
2 tablespoons of flour (stir consistently with a wooden spoon until golden brown in a non-stick skillet)
Boiled Crabs:
Fill the pot half way with water. Squeeze the lemon juice into the pot, place the squeezed lemon into the pot. Add your package of seafood boil and your uncooked blue crabs. Once the crabs turn pink, turn off the pot and let the crabs soak up the flavor while you prepare your gumbo.
Smoke sausage and seasonings:
Coat your pan with extra virgin olive oil, add your chopped smoke sausage, onions, bell peppers, celery, and garlic. Saute in your skillet until your vegetables are tender. Afterwards, turn off the pot and let this sit while you prepare your gumbo pot.
Gumbo stock:
Add the roux, 3 cups of water, 1 can of tomato paste if you do not have tomato paste you can use tomato sauce.
Prepare your chicken breast: Add the extra virgin olive oil to coat your skillet. Now add your cut up chicken breast and cook on both sides for 12 minutes. When cooked, set aside on a paper towel to drain the access oil. Now combine all of your meats into the pot cook on medium heat, stirring occasionally for 1 hour and 30 minutes. Fill the pot up with water until it gets close to the rim. Please watch my YouTube video for visual instructions.
Comments
Post a Comment