African Peanut Soup
A hearty soup and a definite family favourite. Serves 4
2 cloves minced garlic
2 chicken breasts, cooked and chopped
2 potatoes, chopped
1 can black beans, drained and rinsed (optional)
4 cans condensed chicken noodle soup
2 cans water
1 cup salsa
1 1/2 tsp cumin
3 tbsp peanut butter
Empty the 4 cans of soup into large stock pot. Add the 2 cans of water, garlic, salsa, potatoes chicken and cumin. Bring to a boil then simmer until potatoes are tender. Add black beans and peanut butter. Stir until peanut butter is dissolved. Serve with fresh bread. Enjoy!
Christine’s “world famous” enchiladas
4 bone-in, skin-on chicken breasts
1 med. white onion
4 med. tomatoes
4 cloves garlic minced
1 jalapeno pepper finely chopped
1 box chicken stock
1 tsp salt
1 tbsp cumin
1/2 tsp chili powder
1 tsp garlic powder
large flour tortillas (at least 10)
1 package shredded Mexican shredded cheese blend
Brown chicken in a large pan. Add the next 9 ingredients and let simmer for an hour. Remove chicken and let cool. Turn up the heat slightly and reduce sauce by about half. Remove the skin and bones from the chicken and shred it. Pour 1 cup sauce in the bottom a large rectangular baking dish. Pour some milk onto a plate and dip each tortilla in it before adding shredded chicken. Roll up tortillas one by one and place side by side in baking dish. Once all the tortillas have been placed in the dish, cover with cheese and pour the rest of the sauce over top. Bake at 350F for about half an hour. Enjoy!!
Zucchini noodles and sausage
About Me
Welcome to Oats, Peas, Beans and Bacon! I’m so glad you’re here! My name is Jen and I live in Southwestern Ontario. I’m an average, working wife and mom of two awesome teenagers and I love to run. My plan is to share my experiences and journey towards becoming a healthier me. Hopefully, I can encourage you to step out of your comfortable routine and make time for yourself!
Hoisin pork and rice noodles
Seven Grain salad and avocado
Tuna cakes and mixed greens
http://tasteandsee.com/tuna-cakes/
*Note: I like to water down the dressing just a bit.
Banana bread french toast
Banana bread:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large ripe bananas, mashed
1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350 degrees. Line a 9x5x3 inch loaf pan with parchment.
In a large bowl, combine butter and sugar until smooth. Add eggs and bananas. In a separate bowl combine all of the dry ingredients. Add dry ingredients to wet ingredients and stir to combine. Bake 50 minutes to an hour. Let cool completely, preferably over night.
French Toast:
*For each person you should allow roughly 2 eggs and 1/4 cup Half and Half
Beat eggs and add Half and Half. Finish with a splash of vanilla if desired.
Slice banana bread into inch wide slices and soak in egg mixture, 1 minute per side should do it. Cook french toast on a non-stick pan until desired doneness. Top with icing sugar or real maple syrup and fruit. Enjoy!
frozen smoothie and cereal
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