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Lunch Recipe for Flounder, Sauteed Mushrooms w/ Spinach & Rice:
1 filet of flounder
1/2 TBS Olive Oil
1/4 TSP Red Pepper Flakes
1/4 TSP Lemon Juice
1/4 TSP Soy Sauce
1/2 Cup Mushrooms
1/3 Cup Spinach
-Marinate fish in olive oil, red pepper flakes, soy sauce, and lemon juice for 1 hour (I prep this in the morning).
-Heat a skillet on medium/high heat and cook for 2-3 minutes on each side
-Sautee mushrooms and spinach in same skillet with salt, pepper and soy sauce
-Cook or warm prepared rice
Dinner Recipe for Homemade Chicken Pot Pie:
Ingredients and instructions for pie crust - you can always buy store bought pie crust too:
Ingredients for Filling:
2 lb chicken breasts, cooked and chopped
2 cups chicken broth
salt as needed
pepper as needed
1 1/2 cups half and half
3 Tbsp butter
1 medium onion, chopped
1 cup celery chopped
1/3 cup all purpose flour
1 1/2 cups frozen mixed vegetables, thawed (I use corn, carrots and peas)
2 medium potatoes, I do NOT cook the potatoes beforehand. They will become soggy in the oven!
1 Tbsp parsley
1/2 tsp thyme
1 tsp onion powder
1 tsp garlic powder
1tsp ranch seasoning
2 pie pastry or homemade pie crust
1 egg, lightly beaten
- In a large skillet over medium high heat, combine the chicken breasts, chicken broth, salt/pepper, and all of the additional seasonings. Bring to a boil and reduce heat to low for 20-30 minutes
- Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup.
- In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Sautee, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth and the herbs (I also add more onion powder, salt, pepper, and ranch seasoning for additional flavor). Once broth is mixed in, add heavy cream. Stir until sauce has thickened. Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
-Cover the pie with second pie pastry, seal the edges and brush crust with egg wash. Poke 4-5 holes in top of crust to vent the pie.
- Baked at 400 degrees for 30-45 minutes or until crust is golden brown. Cool for 20-30 minutes before serving.
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