Ingredients
1 box, two 9-inch refrigerated pie crusts, room temperature
2 tablespoons butter
Half onion chopped
2 large carrots, diced
2 celery stalks, diced
1 potato diced
2 cups chicken mushroom gravy
½ teaspoon salt
¼ teaspoon pepper
2 cups diced cooked chicken
1 cup frozen peas or green beans thawed
Directions
Heat oven to 425°F. Butter a 9-inch glass pie pan.
In a saucepan, melt butter over medium heat. Add vegetables and cook over low heat stirring frequently, until tender. Stir in salt and pepper. Gradually stir in chicken gravy
And chicken. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with
second crust; seal edge and flute. Cut slits in several places in the top crust.
Bake 45 minutes or until the crust is golden brown. Let stand 5 minutes before serving.
BROTH
1 leftover roast chicken carcass (skin, bones, and any meat stuck to the bones)
4 quarts water
1 carrot, halved
4 celery tops
1 small onion, halved
3 whole garlic cloves, peeled
2 bay leaves
Peppercorns to taste
In a soup pot, combine the chicken carcass, vegetables, and water. Bring to a boil. Lower the heat, cover the pot, and simmer the mixture for 2 hours.
Place a colander or strainer over a large bowl. Tip the contents of the pot into it. Let the mixture cool. Pour the strained broth back into the soup pot.
Pick through the bones and remove any meat; discard skin and bones. Add the meat to the broth; set aside.
SOUP
2 medium onions, coarsely chopped
3 cloves garlic, finely chopped
4 stalks celery, cut into 1/2-inch slices
4 medium carrots, cut into 1/4-inch slices
6 oz thin spaghetti or any noodles you like. I use Chinese stir-fried noodles.
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
Directions
Return the broth to the soup pot. Add the vegetables, garlic, salt and pepper. Bring to a boil, reduce the heat to a simmer, and cook for about 20 minutes. Bring the soup to a low bowl and add the noodles. Cook for 15 -20 minutes until the noodles are cooked and the vegetables are tender. Add parsley and adjust salt to taste.
The sauce recipe makes enough for 2 pies. You can freeze half for another day or make two pizzas.
Ingredients
1 lb store-bought or homemade pizza dough
16 oz mozzarella, sliced thin
!/4 cup grated Parmesan cheese
Sauce
6 Italian sausage links, casing removes
8 oz. sliced mushrooms
2-14 oz containers of finely chopped Italian tomatoes
2 garlic cloves, minced
¼ cup finely chopped onion
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
¼ cup red chili flaked
Directions
For the sauce heat the oil in a large saucepan, add the sausage meat and cook stirring and breaking up the meat as it browns. When brown, add the garlic and onion and cook for 2 minutes. Add the sliced mushroom and cook for 5 minutes. Add the seasonings and tomatoes. Bring to a simmer and cook for 30 minutes
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the sauce over the cheese.
Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving
This chicken will yield at least 3 leftover meals: soup, pot pie, and chicken salad. Recipes will follow throughout the week. If you plan to use some of the leftover chicken for a pot pie, triple the recipe for mushroom, chicken gravy.
The recipe requires advanced preparation.
Ingredients
5 lb whole chicken
2 teaspoons smoked paprika
1 Tablespoon salt
2 Tablespoons olive oil, divided
4 potatoes, Yukon Gold or red
1/2 teaspoon salt
1/4 teaspoon pepper
2 fresh thyme sprigs, divided
zest of 1 lemon
Directions
Mix the salt and smoked paprika together and rub the outside and inside of the chicken with the mixture.
Refrigerator overnight uncovered.
When ready to cook:
Quarter the potatoes and toss with 1 tablespoon oil, lemon zest, salt, pepper, and 1 thyme sprig.
Arrange potatoes around the chicken in the baking dish.
Cut a lemon in half and place inside the chicken with the remaining thyme sprig.
Tie the legs of the chicken legs together.
Drizzle 1 Tablespoon olive oil over chicken.
Preheat the oven to 425 Degrees F and toast the chicken for 60-75 minutes.
Rest the chicken for 20 min before cutting.
You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken.
After you remove the meat from the bones, use the bones to make Chicken Noodle Soup.
Make a mushroom chicken sauce to serve with the sliced chicken.
Easy Chicken Mushroom Gravy
Ingredients
2 tablespoons butter
8 oz sliced mushrooms
1 packet of Chicken gravy mix
1 cup cold water
Directions
Melt the butter in a small saucepan and add the mushrooms. Cook until the mushroom liquid has evaporated. Whisk the gravy packet with the cold water. Stir into the mushrooms and cook over medium heat until the mixture comes to a low boil. Lower heat and sinner, stirring, for 1 minute. Serve with the chicken.
Hearty Salad
Honey Mustard Dressing
Serves 4
Ingredients
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar or fresh lemon juice
1 tablespoon honey
1 tablespoon water
1 small garlic clove, grated or minced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Directions
In a small bowl, whisk together the mustard, olive oil, vinegar, honey, water, garlic, salt, and pepper.
Cover until serving time.
Salad
5-6 cups hearty salad greens, such as radicchio, escarole and romaine.
½ cup salad toppings that include fruit and nuts
A handful of croutons
Honey mustard dressing
Direction
Combine the lettuce mix, salad toppings, and croutons in a salad bowl. Add enough dressing to moisten the salad or to your taste.
Ingredients
1 lb fresh or dried rigatoni pasta
1 lb Italian sausage {any type}
1bunchb broccoli rabe
4 cloves garlic, minced
½ teaspoon red pepper flakes
Salt and pepper to taste
1/3 cup extra virgin olive oil
Directions
Remove the casing from the sausage. Heat the oil in a large skillet. Add the sausage and cook until completely brown. Add the garlic and red pepper flakes. Keep warm.
Trim the broccoli rabe by cutting off the tough ends. Cut each stem into 1-inch pieces.
Heat a large pot of salted water to a boil, and add the pasta. Cook as per package instructions until the last 4 minutes of cooking. Add the broccoli rabe to the pasta pot and cook the pasta.
Drain pasta and broccoli, reserving one cup of the pasta water. Return the pasta mixture to the skillet with the sausage and mix well with the oil mixture, adding water as needed to keep it moist. Serve with grated parmesan cheese and Italian bread.
Ingredients
1 lb. Haddock fillets
2 tablespoons mayonnaise
1 cup Italian Italian-flavored breadcrumbs
1/2 teaspoon. Paprika Powder
1/2 teaspoon Salt and pepper
½ cup prepared marinara sauce
4 slices of fresh mozzarella cheese
Directions
Preheat the oven to 350°F (180ºC). Oil a glass baking dish large enough to hold the fillets in a single layer.
Cut the haddock into two fillets. Pat it dry with a paper towel and season with salt and pepper. Place on a plate.
In a bowl, mix breadcrumbs and paprika. Brush the fillets with mayonnaise and press into the breadcrumbs. Turn the fillets over brush with the remaining mayonnaise and dredge in the remaining breadcrumbs. Place the breaded fillets in the prepared baking dish.
Bake for 15 minutes. Remove the baking dish from the oven divide the marinara sauce and cheese between the two fillets and bake for 10 more minutes until the sauce is hot and the cheese is melted.
Serve with spaghetti and a salad.
Potato Chip Crusted Air- Fried Chicken
Ingredients
2 bone-in chicken thighs and 2 bone-in chicken breasts, skin removed
Marinade
1 cup buttermilk
1 teaspoon seasoned salt
1 teaspoon paprika
Chicken coating
1 cup Tempura flour
1 cup panko crumbs
1 cup salt and vinegar potato chips, crushed
1 large egg, beaten with 1 tablespoon water
Cooking spray
Directions
Combine the buttermilk, seasoned salt, and paprika in a ziplock bag. Mix well, add chicken, and marinate overnight.
For the breading
Place the Tempura flour in one shallow dish, the egg and water in a second, and the panko and crushed potato chips in a third dish.
Drain the chicken from the marinade. Dredge each piece on flour, egg, and then crumb mixture. Press the crumbs into the chicken and place the breaded pieces on a plate. Refrigerate until ready to cook
Preheat the Air fry to 375°F F for 15 minutes. Spray all sides of the chicken pieces with cooking spray and place the chicken in the air-fryer basket meaty side up. Cook for 10 minutes, turn the chicken pieces over, and cook for 8-10 more minutes or until the chicken is crispy and cooked to at least 165°F. Let rest 5 minutes before serving.
Sugat Snap Pea Salad
Ingredioents
1- 8 oz pkg sugar snap peas
Salt
½ cup chopped red onion
1 celery stalk finely diced
Half a package of salad toppings/add-ins, such as canned nuts and berries
Italian vinaigrette
Directions
Trim the ends of the peas and remove the strings. Cut each into thirds. Cook in boiling salted water until tender, about 6 minutes. Drain.
Place the peas in a serving bowl with the remaining salad ingredients and add enough vinaigrette to coat the salad. Chill for several hours.
Dill Pickle Potato Salad
Ingredients
2 lbs whole small unpeeled red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles
1/2 a large sweet onion finely chopped
3 celery stalks, finely chopped
1 cup olive oil mayonnaise
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.
Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15-20 minutes.
Drain the potatoes and cool. When cool enough to handle, slice the potatoes into a storage bowl. Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time.
Makes 12 scones
Ingredients
2 ½ cups self-raising flour
1 cup almond flour
½ cup brown sugar
1 teaspoon cinnamon
1 stick [8oz] unsealed butter, cold
2 large eggs
½ cup heavy cream
2 cups cinnamon chips1 teaspoon vanilla extract
Directions
Preheat the oven to 425 degrees F.
Line one large or smaller cookie sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, and cinnamon. Cut the butter into small pieces and add to the flour mixture. With a pastry, blender cut the butter into the flour mixture until it is in small pieces. Add the cinnamon chips and mix well.
Combine the cream, eggs, and vanilla in a bowl and add the flour mixture. Stir until the flour mixture is completely moistened. Gather the dough together with your hands and place it on a cutting board. Shape into a round circle about ½ inch thick. Cut the circle into 12 triangles and place the scones on the prepared cookie sheets.
Place the pans in the oven and reduce the temperature to 400 degrees F.
Bake for 10 minutes. Rotate the pan and bake for 10- 15 more minutes until the scones are light brown and crispy. Cool on a wire rack before serving.
Scones keep well in the freezer.
