#satisfyingsupper

[gayneuroticandjewish]

nyman hall

[sasssquatch]

A healthy take on a creamy chicken tortilla soup that is good for you. This soup is a guilt-free way to satisfy your hunger because it is full of protein, fiber, and tasty spices.

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 cup diced tomatoes. 1/2 cup diced onions. 1/2 cup diced bell peppers. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 4 cups low-sodium chicken broth. 1 cup unsweetened almond milk. 1/4 cup whole wheat flour. Salt and pepper to taste. 1 tablespoon olive oil. Juice of 1 lime. Fresh cilantro and sliced avocado for garnish. Baked whole wheat tortilla strips for topping.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, bell peppers, and garlic. Saut until softened. Stir in flour, cumin, chili powder, and paprika until well combined. Gradually whisk in chicken broth, ensuring no lumps. Add shredded chicken, black beans, corn, tomatoes, and almond milk. Season with salt and pepper. Simmer for 15-20 minutes. Stir in lime juice just before serving. Serve hot, garnished with cilantro, sliced avocado, and tortilla strips.

Prep Time: 15 minutes

Cook Time: 25 minutes

becca cline

[iamaxiezze]

Savor the flavorful combination of Tamale Kings Barracho Beans and delicious cornbread. This filling dish is ideal for a cozy, satisfying supper.

Ingredients: 2 cups pinto beans, dried. 1 onion, chopped. 4 cloves garlic, minced. 1 jalapeo, diced. 1/2 cup cilantro, chopped. 1 can 14 oz diced tomatoes. 1 can 12 oz beer preferably Mexican lager. 1 cup chicken broth. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Cornbread store-bought or homemade.

Instructions: Rinse the dried pinto beans and soak them in water overnight. In a large pot, combine soaked beans, chopped onion, minced garlic, diced jalapeo, chopped cilantro, diced tomatoes, beer, chicken broth, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 2-3 hours or until beans are tender. Adjust seasoning to taste. Serve the Barracho Beans with slices of cornbread on the side.

Prep Time: 15 minutes

Cook Time: 180 minutes

The Hammervilles

[jkdramaniac]

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ian

[notaburgerstand]

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ian

[triplecanopy]

A delicious and healthy stir-fry recipe featuring tender chicken strips, colorful vegetables, and a savory sesame sauce. Perfect for a quick and flavorful weeknight dinner.

Ingredients: 1 lb boneless, skinless chicken breast, cut into thin strips. 2 tablespoons low-sodium soy sauce. 1 tablespoon toasted sesame oil. 1 tablespoon rice vinegar. 1 tablespoon honey. 1 teaspoon cornstarch. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1/2 teaspoon red pepper flakes adjust to taste. 2 cups broccoli florets. 1 cup sliced bell peppers assorted colors. 1 cup sliced carrots. 2 tablespoons sesame seeds. 2 tablespoons green onions, chopped for garnish. Cooking spray or vegetable oil for stir-frying.

Instructions: To make the sauce, combine the soy sauce, rice vinegar, honey, sesame oil, and cornstarch in a small bowl. Put aside. A big wok or skillet should be heated to medium-high heat. Apply a light coating of vegetable oil or use cooking spray. To the skillet, add the minced ginger, garlic, and red pepper flakes. Stir-fry until fragrant, about 30 seconds. When the chicken strips are cooked through and beginning to brown, add them to the skillet and stir-fry for four to five minutes. After taking the chicken out of the skillet, set it aside. If necessary, add more cooking spray or oil to the same skillet. Add the carrots, bell peppers, and broccoli. Stir-fry the vegetables for 45 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet along with the veggies and cover everything with the sauce. Stir-fry the ingredients for a further two to three minutes, or until the sauce thickens and covers them. Add sesame seeds to the stir-fry and mix thoroughly. Garnish the stir-fried sesame chicken with chopped green onions and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Ian

[cdawgdraws]

This slow cooker pork chops recipe delivers tender, flavorful chops smothered in a rich and savory gravy. It's an easy and delicious meal that practically cooks itself, making it perfect for busy weeknights or lazy weekends.

Ingredients: 4 bone-in pork chops. 1 packet dry onion soup mix. 1 can condensed cream of mushroom soup. 1 cup chicken broth. 1 tablespoon Worcestershire sauce. 1/2 teaspoon garlic powder. 1/2 teaspoon black pepper. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Put the pork chops at the bottom of a slow cooker. Put the mushroom soup, chicken broth, Worcestershire sauce, garlic powder, and black pepper in a bowl. Add the dry onion soup mix and mix it all together. Cover the pork chops with the sauce. Cook on low for 6 to 8 hours, or until pork chops are soft. Take the pork chops out of the slow cooker when they are done cooking and keep them warm. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Add the cornstarch mix to the slow cooker gravy and stir it in. Put the lid on top and cook on high for another 15 to 20 minutes, or until the gravy gets thicker. Serve the pork chops with the awesome gravy all over them.

Prep Time: 10 minutes

Cook Time: 360 minutes

Biennale D'art De Jodoigne

[veebu]

A classic Salisbury Steak recipe scaled down for one, featuring a savory ground beef patty smothered in a rich mushroom and onion gravy.

Ingredients: 1/2 pound ground beef. 1/4 cup breadcrumbs. 2 tablespoons milk. 1/4 small onion, finely chopped. 1/4 teaspoon salt. 1/4 teaspoon pepper. 1/4 teaspoon Worcestershire sauce. 1/2 cup beef broth. 1/2 tablespoon cornstarch. 1/2 tablespoon water. 1/4 cup sliced mushrooms. 1/4 cup diced bell peppers. 1/4 cup diced tomatoes. 1/4 teaspoon dried thyme. 1/4 teaspoon dried rosemary. 1/4 teaspoon dried parsley. 1/2 tablespoon oil for cooking.

Instructions: Put the ground beef, breadcrumbs, milk, chopped onion, salt, pepper, and Worcestershire sauce in a bowl. Mix everything together well. Shape the stuff into a patty. Set a pan on medium heat and add the oil. Add the patty and cook for three to four minutes on each side, or until browned and done the way you like it. Take it out of the pan and set it aside. Put diced tomatoes, bell peppers, and mushrooms in the same pan. Keep cooking for two to three minutes, or until the vegetables get soft. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Add the beef broth, thyme, rosemary, and parsley to this mixture in the pan. Mix it well and bring it to a low boil. Put the cooked Salisbury steak patty back in the pan. Keep cooking for three to four more minutes, until the gravy gets thicker and the steak is hot all the way through. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

IPCACES 2016