Thanks Karen... it is pretty good. Your suppose to use a roast of some sort and cut it up into pieces, but I found left over roast saves time and is just as tasty. It was pretty dang good!!!
Eatin' Lunch?
- Thread starter LEFSElover
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Thanks Karen... it is pretty good. Your suppose to use a roast of some sort and cut it up into pieces, but I found left over roast saves time and is just as tasty. It was pretty dang good!!!
I am having more broccoli soup and DH is having Chili.
I just realized that between him and the border my freezer chili supply that usually lasts the winter is over half gone - I must have made an extra good batch.....or I am just not cooking other things so they settle for that LOL!!!!!
I just realized that between him and the border my freezer chili supply that usually lasts the winter is over half gone - I must have made an extra good batch.....or I am just not cooking other things so they settle for that LOL!!!!!
LadyCook61
Master Chef
Lunch was turkey salad on a french bread. In food processor, put cubed turkey , mayo, salt, pepper, chopped sweet onions, smoked paprika and pulse to desired constitency.
LC, that sounds delicious! Makes me wish I had a turkey!
LadyCook61
Master Chef
1.5 # chicken breast
1/2 red onion diced
1/2 jar roasted red peppers
2 cloves garlic
1 tbsp. Cajun seasoning (can substitute Creole)
1 # box bow tie pasta (cooked aldente)
1 pint heavy whipping cream
salt and pepper
1 cup Parmesan cheese
1 tsp oregano
Flat leaf parsley (garnish)
Dice the chicken into bite size pieces and seasoned with salt pepper and Cajun seasoning.
Saute chicken in olive oil, and set a side.
saute onion, garlic and red peppers
return the chicken to the pan and add whipping cream, oregano and simmer for 3 minutes
toss with pasta and grated cheese and add parsley.
Enjoy
1/2 red onion diced
1/2 jar roasted red peppers
2 cloves garlic
1 tbsp. Cajun seasoning (can substitute Creole)
1 # box bow tie pasta (cooked aldente)
1 pint heavy whipping cream
salt and pepper
1 cup Parmesan cheese
1 tsp oregano
Flat leaf parsley (garnish)
Dice the chicken into bite size pieces and seasoned with salt pepper and Cajun seasoning.
Saute chicken in olive oil, and set a side.
saute onion, garlic and red peppers
return the chicken to the pan and add whipping cream, oregano and simmer for 3 minutes
toss with pasta and grated cheese and add parsley.
Enjoy
Jeekinz
Washing Up
I made spicy shrimp, brocolli and bok choy stir fry.
Vanilla Bean
Master Chef
I don't know yet.. I had two pieces of pizza for breakfast. If I do, maybe some fruit.
MexicoKaren
Head Chef
Thanks for the recipe, Lefty - copied and pasted in my recipe file. Sound really good.
Vanilla Bean
Master Chef
I had a vegetarian stuffed pepper (stuffed with cauliflower, rice, cucumber, onion, spinach and pasta sauce)...topped with melted provolone.
Vanilla Bean
Master Chef
For lunch is a tuna salad/lettuce/mustard wrap with a garden salad (ranch dressing).
babetoo
Chef Extraordinaire
one half of a sandwich made on hazel nut bread, mayo, pepper jack cheese and thin sliced chicken, lettuce. few chips and diet 7up, i have been down sizing portions and no snacks at bed time for a month. lost six pounds . don't feel deprived at all.
LadyCook61
Master Chef
Panini of sliced crusty bread, carmelized onions, horseradish spread , roast beef and cheddar.
Saphellae
Head Chef
I just made some fried wontons in Evoo with some leftover manicotti filling. It was diced italian sausage, ricotta, garlic, and sauteed spinach. I dipped it in a mixture of soy sauce, garlic, seasame oil and some spicy thai red sauce.
Vanilla Bean
Master Chef
I had a bit of leftover chicken stew (that was finally the end of my chicken stew), bottled water.
