Enjoy a moment or two
Ingredients:
Leftover roast chicken 🤣
Frozen mixed vegetables
1 tablespoon fresh chopped ginger
1 tablespoon green onion chopped
1/4 a celery stalk diced
1/2 Serrano pepper finely chopped
Basil
Oregano
Thyme
Sea salt
Black pepper
Paprika
Boil the meat down and remove the bones. Season to your preference and enjoy your free lunch!
Quick, healthy, tasty and utilizes what you already have!
Ingredients:
7 potatoes medium-sized potatoes cubed with skin on
1/2 cup almond milk
3/4 stick of butter melted
Parmesan cheese
Mozzarella cheese
Colby jack cheese
Cheddar cheese
Sea salt
Black pepper
1/2 cup alfredo sauce
Italian seasoning mix
Fresh basil chopped
Fresh oregano chopped
1/4 cup green onion chopped
3 cloves garlic chopped
Olive oil
Bake potatoes lightly coated in olive oil on 350 degrees for 45 mins or until tender. Then remove from oven and mix in almond milk, butter, and alfredo sauce. Cover and mix potatoes with equal amounts of each kind of cheese. Then mix in garlic, some fresh basil, fresh oregano and green onion. Season with an Italian seasoning blend, pepper and salt. Stick it back in the oven for about 15 mins. The cheese should be gooey and potatoes soft. The fresh herbs will give it a major kick versus just using the Italian seasoning blend alone.
Ingredients:
1 package smoked turkey legs (three legs)
64 oz dry pinto beans
1 onion chopped
1 green bell pepper chopped
4 cloves of garlic chopped
1 Serrano pepper chopped
Sea salt
Black pepper
Paprika
A little cayenne pepper
Rick’s Hot and Spicy All Purpose Seasoning (5in1) or Lawry’s seasoning salt
Equipment: Large stock pot
Rinse pinto beans off first. Boil on high heat with turkey legs, onions and green peppers for 3 hours. Season until you are satisfied with the taste. Make sure to replenish water throughout and stir all the way to the bottom as to not burn the beans. The meat will fall off the bones. Remove as much cartilage as you can find and the large bones once the meat has fully come off. Turn down the heat to low and let simmer for 2 more hours.
Serve over rice with cornbread. I used Jiffy cornbread with a couple of adjustments since I didn’t feel like making it from scratch 🤣
2 boxes Jiffy cornbread mix
Add 2/3 cups of sweet corn into your batter per their ingredients on the back. It will bake to a golden brown about 19 mins total due to the larger amount. Once it’s done glaze with honey butter.
Honey butter glaze:
3/4 stick of butter
2 tablespoons honey
1 teaspoon of salt
Melt, whisk, pour and spread over baked cornbread.
TalBakes 