Rainy day and we are both exhausted. DH = leftover tacos. Me = a scrambled egg, a breakfast sausage and a piece of toast. Done and done and we didn't grab takeout.
I did the same thing Monday. Also glad that I didn’t give in and go out. The meal cost less than a dollar because the potatoes were leftover and the cost of the eggs and bread were negligibleRainy day and we are both exhausted. DH = leftover tacos. Me = a scrambled egg, a breakfast sausage and a piece of toast. Done and done and we didn't grab takeout.
Recipe, please?"Hot Chicken Salad"
Roasted broccoli stems I think are better than the florets.Just love them.In hand, some leftovers, some never used: a ball of mozzarella, turkey, tomato confit, roasted red peppers, pesto, broccoli stalks, 1/2 box chicken broth.
Making a tomato, turkey and grilled mozzarella sandwich with red peppers and green pesto.
Bowl of julienned broccoli stalks (tastes a lot like asparagus when you trim it well) in chicky broth. Be nice if there was sourdough bread but I’ve only German dark rye so it’ll work well enough.
3 cups cubed cooked chicken breast, about 1 poundRecipe, please?
3 cups cubed cooked chicken breast, about 1 pound
1 cup sliced celery
1 cup chopped red bell pepper
3/4 cup shredded Cheddar cheese
1 can cream of chicken soup
1/4 cup sliced green onions
1 tablespoon lemon juice
1/4 cup sliced almonds (I put more)
Oven 400 degrees
Stir together chicken, celery, bell pepper, cheese, soup, green onions, lemon juice and 1/4 teaspoon black pepper.
Transfer to a 2 quart baking dish.
Sprinkle almonds over top.
Bake, uncovered, for about 30 minutes or until heated through. Let stand for 10 minutes.
salad is just part of the name.Reads well
Do you serve it on a bed of greens or is the salad just part of the name?