Crockpot Chicken Potato Soup

As most parents, I'm always at the search for an easy quick meal to satisfy even the empties stomach.

Crockpot Chicken Potato Soup

1 carton of Imagine Chicken Broth
1 zucchini, chopped
2 carrots, chopped
1 bag of small potato, quartered
4 cooked chicken breast
2 tbsp of fresh thyme.

Put everything into the crock pot.. Cook at lowest setting for at least 4 hours.

When ready to serve

add 1 tsp of dried oregano and on tbsp of chopped garlic.

Sneaky Shepherd Pie

This meal has been inspired by Missy Lapine cookbooks.. Sneaky Chef.

This shepherd pie did not last more than 2 days in our house and no one commented on the taste.

Sneaky Shepherd Pie.

Topping.

5-6 potatoes
1 head of cauliflower.
1 cup of reserved water
2TBSP of oil (my favourite is PC's Omega Oil)

Cover vegetable with water. Bring to a boil. Once cook, keep one cup of liquid, drain and mash together with oil and water.

Middle

1 bag of frozen corn

Bottom

2lbs of ground meat
2 small portabello mushrooms.
1 cup of cooked quinoa

Cook meat until no longer pink. Add mushroom. Cook until soft.. blend in Quinoa.

Cooking instructions:

Preheat oven at 350

In a 13x9 pan
Layer meat mixture at the bottom
Cover with Corn.
Cover with mashed potato mixture.
Cover pan and cook for 35 min.

Honey Chicken with Potatoes

This one wasn't a hit with the kids.. but I like it and even ate the leftovers cold the next day in a salad!

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 8 bone-in, skin-on chicken thighs
• Salt and ground black pepper
• 1 1/2 pounds baby potatoes
• 1 small onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1/4 cup honey
• 1/4 cup chicken stock or water

Preparation

In a skillet, heat oil over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

Scatter the potatoes, onion and garlic in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Served with steamed vegetable.

Serves 4

Cream Corn Sauce Recipe for Fish.

I have to say I was a bit apprehensive when I tried out this recipe.. I was longing for a sweet tropical island taste.. I serve fish at least twice a week and for some reason always on Friday.. I'm not overly catholic.. It just so happens this way.. I won't put too much thought into that.

The recipes wasn't a total hit with my kids.. I think they were intimidated by this adult looking plate were everything is not mashed up together! But they did eat it that always a good start.



Fish with cream corn sauce


Cream corn sauce recipe.

2 Tbsp VEGETABLE OIL
2 cloves Garlic, minced
1 large Onion, chopped
1 tsp Ginger, chopped
1 cup stock (vegetable)
1 Tbsp Sesame Oil
1/4 cup of Vinegar
2 Tbsp Sugar
1/4 cup Green Sweet Pepper, julienne
1/4 cup Red Sweet Pepper, julienne
1 can CREAM STYLE CORN

In a saucepan heat oil, add minced garlic, onion and chopped ginger and saute for 2 minutes.
6. Dissolve egg powder in stock. De glaze pan using stock . Add sesame oil, sugar, vinegar and sweet peppers; allow to simmer.
7. Add cream style corn, combine well and continue to simmer for an additional minute.
8. Drizzle over fish fillet

Serve with rice and mixed green salad.

Cabbage Rolls without the Fuss

My kids loves this recipe it's simple to toss together and its full of good vitamins that they would normally not touch.

2lbs of ground meat (beef, pork, chicken or turkey)
1 cup of onion
2 garlic clove
1 jar of favorite spaghetti sauce
1 1/2 cup of water
1 cup of instant rice
3 cup of cabbage
3 cup of bok choy

preheat oven at 325C
cook meat; add onion and garlic; cook until onion are transparent. Stir in spaghetti sauce, water and rice.
Put cabbage in oven safe dish. Pour meat mixture over.
Cover and cook for 1 1/2 hour.

Gluten/Dairy Free Pot Pie Bowl

Gluten/Dairy Free Pot Pie Bowl.. The kids couldn't get enough of this one.

Recipe:

Ingredients:

* 4-5 potatoes, scrubbed and cut in small chunk
* 2 cloves garlic, smashed
* 5 tablespoons extra-virgin olive oil
* 1 pound of chicken, fish or any meat you have on hand. cut into small pieces
* 1 small, finely chopped onion
* 1/2 teaspoon dried thyme
* 2 cups gluten-free chicken broth
* 1 cup frozen mixed vegetable
* 1 cup small broccoli florets
* 2 tablespoons cornstarch
* 1 teaspoon Dijon mustard
* Salt and pepper

Preparation:

1. In a medium saucepan, combine the potatoes, garlic and enough salted water to cover. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes; drain, reserving 1/4 cup of the cooking water.

2. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gluten-free chicken and cook for 4 minutes each side.

3. In the same skillet, add the onion and thyme and cook, stirring over medium-high heat for 2 minutes. Add 1 1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup gluten-free chicken broth, then stir in the mustard; season with salt and pepper. Keep warm.
4. In a bowl, mash the potatoes with the remaining 3 tablespoons olive oil and the reserved cooking water. Divide mashed potatoes among 4 shallow bowls; make a well in the center and top with the chicken and vegetables.


Serves 4

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Chicken Pot Pie Bowl.. The kids couldn't get enough of this one. Recipe: Ingredients: * 1 1/4 pounds yellow-fleshed potatoes, such as Yukon Gold, peel and thinly slice * 2 cloves garlic, smashed * 5 tablespoons extra-virgin olive oil * 2 large, skinless, boneless chicken breasts (about 1 pound) * 1 small, finely chopped onion * 1/2 teaspoon dried thyme * 2 cups gluten-free chicken broth * 1 cup frozen peas and carrots * 1 cup small broccoli florets * 2 tablespoons cornstarch * 1 teaspoon Dijon mustard * Salt and pepper Preparation: 1. In a medium saucepan, combine the potatoes, garlic and enough salted water to cover. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes; drain, reserving 1/4 cup of the cooking water. 2. Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gluten-free chicken and cook for 4 minutes each side. Transfer to a plate and shred; season with salt. 3. In the same skillet, add the onion and thyme and cook, stirring over medium-high heat for 2 minutes. Add 1 1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup gluten-free chicken broth, then stir in the mustard; season with salt and pepper. Keep warm. 4. In a bowl, mash the potatoes with the remaining 3 tablespoons olive oil and the reserved cooking water. Divide mashed potatoes among 4 shallow bowls; make a well in the center and top with the chicken and vegetables. Serves 4