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A Cook's Quest
Balsamic and Onion Pot Roast
Lemony Chicken & Spring Veggie Soup
Ingredients: 2 tablespoons butter, 1 tablespoon olive oil, 1 leek, quartered, white part sliced, 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful), 2 cloves garlic, pressed through garlic press, Salt, Black pepper, 1 teaspoon herbs de Provence, 4 cups chicken stock, hot, 1 cup fresh English peas (or frozen peas), 1 cup baby zucchini, small dice, 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience), 2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, 2 cups cooked quinoa, ¼ cup chopped, fresh basil leaves, 4 lemon wedges, garnish.
Slow Cooker "Melt in Your Mouth" Pot Roast
The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.
1 chuck roast (mine was 3 pounds)
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch
Chicken and Spinach Paleo Ravioli
Ingredients: 4-5 medium to large yellow squash, 1 Tbsp. olive oil, 1.5 lbs. ground chicken, 1 8 oz. bag frozen spinach, thawed, 8 oz. mascarpone cheese, ½ yellow onion, diced, 1 clove garlic, minced, small handful fresh basil leaves, salt and pepper to taste, Caulif-redo Sauce.
Healthy Chicken Nuggets
Clean Eating Tuna Pasta Salad
The Best Lasagna. Ever.
Rainbow Fondant Cupcake Cups
Garlic Cooked Kale
Buns In My Oven Fry Sauce
Crescent Roll Breakfast Ring
Coconut Cream Cupcakes
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
Pear Goat Cheese and Italian Sausage Pizza with Roasted ...
Cinnamon Roll Breakfast Casserole with Cinnabon Sprinkle...
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