Ingredients:

4 cups cooked, cubed chicken breast meat
1 cup onion, chopped
2/3 cup mushrooms, sliced
1 1/2 cups carrots, chopped
6 cups chicken stock
1 tsp dried sage
1 tsp dried basil
1 tsp garlic salt
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked red potatoes, diced
1/2 cup celery, chopped
1/8 cup all-purpose flour
Handful of fresh parsley, chopped

Instructions:

In a frying pan, saute chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sauteed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour and heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

Related posts:

1. Quick Steak Stew
2. Quick Brunswick Stew
3. Winter Vegetable Soup

1/2 cup shortening
1/2 cup butter or margarine
2 cups sugar
3 eggs, beaten
1/2 tsp salt
5 cups flour
1/4 cup milk
1 tsp vanilla

Instructions:

Preheat your oven to 350 F.

Mix shortening and sugar until creamy using an electric mixer. Add the eggs and combine well. Stir in milk, vanilla and salt. Then carefully mix in the flour. Work the dough with your hands for a minute.

Flour a rolling pin and roll out the dough to about 1/8 inch thick. Use more flour if needed if dough sticks to your rolling pin.

With a shamrock cookie cutter, cut out the cookies and place them on a greased baking sheet. Bake in the oven for about 10 minutes or until the cookies turn golden brown.

Ice with green icing (see recipe below) and serve at your St Patrick’s Day Party.

Shamrock Cookies Icing

Ingredients:

3 cups powdered sugar
1/2 tsp vanilla
10 drops green food coloring
1/4 cup margarine
5 tbsp milk
1/4 tsp salt

Instructions:

Place the powdered sugar into a large mixing bowl. With a mixing spoon, work the margarine into the sugar, then add salt and vanilla. Stir in the milk slowly while stirring continuously. The icing should be soft and smooth. Add the food coloring, combine well and spread onto your shamrock cookies.

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1/2 gallon lime sherbet, softened in fridge before using
2 liters Sprite or 7-up

Instructions:

With a hand mixer, blend softened sherbet and soda in a big punch bowl. Serve immediately or chill in the fridge until party time.

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1. Orange and Coconut Freezy
2. St Patrick’s Day Stew

Ingredients:

1/2 lbs whole cashews
2 tbsp olive oil
5 shallots, thinly sliced
1 tbsp coriander
Zest of one lemon
5 curry leaves
1/2 tsp turmeric
2 tbsp cilantro, chopped
1/2 t salt
2 chillies, thinly sliced (or less if you like it less hot)
2 cloves garlic, minced
1 1/2 tsp fresh ginger, grated
15oz unsweetened coconut milk

Instructions:

In a large saucepan, heat the olive oil and saute the shallots until golden. Add the curry leaves, lemon zest, turmeric, chillies, salt, ginger and garlic and saute until fragrant, about 7 to 8 minutes. Stir in the remaining ingredients and simmer for about 10 minutes, until mixture starts to thicken.

Remove curry leaves and serve immediately with brown rice.

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1. Quick Cream of Squash Soup
2. Crunchy Apple Burgers
3. Five Vegetarian Appetizer Recipes for Holiday Parties

1 lb fish fillets
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
1/2 tsp paprika
1/2 tsp dried parsley
1 tbsp butter, melted

Instructions:

Preheat oven to 450 F.

In a shallow dish, combine bread crumbs, Parmesan cheese, paprika and dried parsley. Cut the fish fillets into fingers about 3inches long x 1/2 inch wide.

In a separate shallow dish, place the beaten egg. Coat each fish finger in egg, then in the bread crumb mixture.

Place each fish finger on a greased baking sheet, drizzle with the melted butter and bake in the oven for about 7 – 10 minutes or until the fish flakes easily.

Serve with homemade potato wedges.

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2. Fish Fillets with Olives
3. Quick Fish Fingers

Ingredients:

2 tbsp unsalted butter
1 cup celery leaves, chopped
1 small onion, chopped
1/2 cup fresh parsley, chopped with tough stems removed
1 cup of peeled and diced potato
3 cups vegetable or chicken stock
1/2 cup dill sprigs, tough stems removed

Instructions:

Place the butter in a microwave-safe large dish and microwave uncovered for about 2 minutes on full power. Add the celery leaves, onion and potato and combine well. Microwave for a further three minutes.

Add 2 cups of stock, stir well and cover. Microwave for about 6 minutes on full power.

Pour the soup into a food processor or blender, add the herbs (dill and parsley) and puree briefly. Transfer back into the microwave-safe dish, stir in the remaining stock, cover and microwave for a further 3 minutes. Stir well and serve immediately.

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1. Winter Vegetable Soup
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3. Valentine’s Pear Dessert

1 can (19oz) white kidney beans, drained and rinsed
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp dried oregano, crumbled
1 clove garlic, pressed
1/2 tsp salt
1/4 tsp pepper
Handful of freshly chopped parsley

Instructions:

Place all ingredients in a blender or food processor and blend until smooth. Transfer to a nice serving dish, sprinkle with parsley and serve with cut up raw vegetable sticks and pita bread.

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Ingredients:

1 lb spaghetti
2 cups spinach
1 cup vegetable broth
1/2 cup grated Parmesan cheese
1/4 cup butter
1/2 cup milk

Instructions:

Cook the spaghetti according to package instructions.

In the meantime, steam the spinach briefly until just wilted. In a small pan, heat the vegetable broth. Transfer spinach and broth into a blender. Add milk and Parmesan cheese and blend thoroughly until smooth.

Place the cooked spaghetti in a big serving dish and toss with the butter. Add the spinach sauce and combine.

Serve immediately!

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1. Quick Spaghetti with Lemon Chicken
2. Quick Meatballs in Barbecue Sauce
3. Homemade Fish Fingers

Ingredients:

1 tart apple, grated
1 cup onion, minced
2 cups cooked brown rice (or white)
2 cups bread crumbs
1 green pepper, seeded and finely chopped
1 tbsp fresh ginger, minced
6 tbsp rolled oats
2 Tbsp vegetable oil
1/4 tsp salt
Black pepper

Instructions:

Before placing the grated apple into a large bowl, squeeze some of the juice out. Add onions, bread crumbs, ginger, rice, 3 tbsp rolled oats, green pepper, salt and pepper. Combine well and shape mixture into patties. Sprinkle with the remaining oats.

Heat 2 tbsp oil in a skillet and cook the burgers until golden brown, approximately 3 minutes per side.

Serve immediately in a burger bun.

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2. Finger Lickin Grilled Apple Cider Ribs
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1 1/4 cups of unbleached all-purpose flour
1/2 cup butter, unsalted
1 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 cup flaked coconut

Instructions:

Preheat oven to 375 F.

In a bowl, combine all ingredients except the coconut and blend with a mixer. Stir in the flaked coconut and mix thoroughly.

Grease a cookie sheet. Drop teaspoons of cookie dough onto cookie sheet and bake in oven for about 10 minutes. Allow to cool and enjoy!

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1. Orange and Coconut Freezy
2. Shamrock Cookies
3. Homemade Breakfast Muesli