August 8th, 2017

Italian Chicken and Potatoes

4 boneless skinless chicken breasts
1 cup Italian salad dressing
2 tsp. Italian seasoning
1 cup grated parmesan
8 potatoes; peeled, cut into wedges

Directions

  1. Place chicken in bottom of crockpot.
  2. Sprinkle with half Italian dressing, spices, and the grated cheese.
  3. Put potatoes over chicken. Sprinkle with remaining ingredients.
  4. Cook on low 6-8 hours.

August 8th, 2017

French Potato and Chicken Salad

1 pound uncooked red potatoes, small, scrubbed
1 spray cooking spray
2 pounds uncooked boneless, skinless chicken breast
3/4 pounds green snap beans
2 medium celery, stalks, thinly sliced
4 oz grapes, green, seedless, halved (about 1 cup)
1/4 cup fresh lemon juice
1/4 cup reduced-sodium chicken broth
1 Tbsp Dijon mustard
3 Tbsp fresh tarragon, leaves, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup olive oil

Place potatoes in a large pot of boiling water over high heat; cook until tender when pierced with a fork – about 20 minutes. Using a slotted spoon or strainer, remove potatoes from water and set aside but maintain waters boil.

Meanwhile, coat broiler rack with cooking spray; preheat broiler. Broil chicken five inches from heat, turning occasionally, until cooked through – about 10 minutes; set aside

Add green beans to boiling water and blanch until tenderly crisp – about 1 1/2 to 2 minutes; using a colander drain over sink.

Slice cooled chicken into bite-size chunks and place in a large serving bowl. Slice potatoes into 1-inch chunks and cut green beans into 1-inch pieces; gently toss with chicken. Add celery and grapes.

To prepare the dressing: in a small bowl, whisk lemon juice, broth and mustard; whisk in tarragon, salt and pepper. Drizzle in oil in a slow stream, whisking all the while, until dressing turns creamy, about 1 minute. Toss salad with dressing, taking care not to break up potatoes. If desired, cover and refrigerate for up to 2 days.

August 8th, 2017

Potato Pie

3 pounds of mashed potatoes
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 cups cheese (your favorite will do)
1 pie crust for the bottom only
1 package of frozen broccoli drained and dried a little

Bake the pie crust for 10 mins in a 425-degree oven

Mix the potatoes, salt, pepper, garlic powder, and 1 1/2 cup of cheese
together until well mixed. Fold in the broccoli put in the pie crust and top with the remaining cheese. Bake for 20 mins at 350 until the cheese is melted and golden brown.

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