Chick-fil-A Cole Slaw recipe

Chick-fil-A Cole Slaw recipe
4 teaspoons vinegar
¼ cup sugar
¼ teaspoon dry mustard
¼ teaspoon salt
1 cup mayonnaise
2 bags (10 oz. bags) fine shredded cabbage, chopped to 1/8 inch
¼ cup finely chopped carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve. (Makes 6-8 servings)

Chicken Italiano

Chicken Italiano

2 lbs chicken thighs
1 can Campbell's cheddar cheese soup
1/4 c. chopped onion
1 - 15 oz can tomato sauce
1/2 tsp oregano
4-6 cloves garlic - chopped
2 stalks celery - chopped

Brown chicken in small amount of oil. Remove chicken from pan. Then add celery, onion and garlic, saute until tender crisp. Add to this, tomato sauce, cheddar cheese soup and oregano. Stir until well blended then add chicken. Cover and simmer for 1 to 1-1/2 hours, stirring occassionally. Use sauce to pour over rice or mashed potatoes.

chickpeas curry soup

Ingredients

2 c

canned chickpeas, rinsed well and drained

1 can(s)

28 oz diced tomatoes

2 medium

potatoes, peeled , diced and parboiled

3 c

baby spinach

5

whole cloves....was out so used a pinch of ground cloves

1 1/2 tsp

turmeric, ground

1 1/2 tsp

curry powder

5 clove

garlic, minced

1 can(s)

15 oz coconut milk.

Directions Step-By-Step

1

Mix together all of the above ingredients, bring to boil, reduce heat and simmer 30 mins.
Serve over steamed jasmine rice.
So yummy!!

balsamic chicken

Ingredients

1 tsp

vegetble oil.....i used grapseed oil

1/2 c

red onion, chopped

1 1/2 tsp

fresh thyme, minced

1/2 tsp

salt ,divided

1 lb

chicken breast,skinless & boneless

1/3 c

apricot jam

2 Tbsp

balsamic vinegar

1/4 tsp

fresh ground pepper

Directions Step-By-Step

1

*I pound my chicken breasts so they're a little flatter and even all the way through...makes for faster cooking.

2

Heat oil in a large skillet over med-high heat until hot.Add onions and saute for approx 5 mins.
Sprinkle the thyme and 1/4 tsp salt over chicken Add to pan,saute 6 mins on each side or until done. Remove chicken from pan and keep warm. Be sure to leave all those brown bits...they are so tasty!
Reduce heat and add jam, vinegar,salt and pepper to pan to deglaze.Stir constantly until jam melts. Mixture will thicken Pour over chicken and serve.

3

I serve this with a greek salad.So yummy! Enjoy!!

Turkey Pot PIe

Ingredients

3c leftover turkey or chicken cut into cubes                            

2 c mixed veggies... what ever you want... I used peas, corn, and green beans                            

1/3 c butter                           

                      

1/3 c flour                            

                           

1 small

onion, chopped

s & p to taste

1/8 tsp dried thyme                            

                           

1 1/2 c chicken broth                            

                           

3/4 c milk                            

                           

PIECRUST

2 c unbleached or white ap flour                           

                            

1/4 tsp salt                            

                           

1 c vegetable shortening                           

... I used Earth Balance a non gmo organic canola / soy mix shortening but any kind will do

1 large egg                            

                           

2 Tbsp ice cold water                            

                           

1 Tbsp white vinegar                            

                           

Directions                       

1

Heat butter in a large saucepan over medium heat until melted. Stir in flour and cook til bubbly and thickened. Add onion, thyme, salt and pepper to taste. Cook, stirring constantly, until mixture is thickened. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Cook another minute or so longer. Stir in turkey and vegetables.

Heat oven to 425ºF. Prepare the pastry. Put one pie crust in a 9 inch pie pan and fill with mixture. Put remaining crust over top and pinch together edges. Pierce with sharp knife or fork for steam to vent. Bake 35 - 40 minutes until golden brown and bubbling up through slits in crust.

NOTE:
Carrots and celery is awesome in here too... I was out of those 2 veggies so I used what I had.