Showing posts with label Lunch Recipes. Show all posts
Showing posts with label Lunch Recipes. Show all posts

BBQ PINEAPPLE CHICKEN SANDWICHES

November 19, 2019
These tasty BBQ Pineapple Chicken Sandwiches area unit simply another good way to get pleasure from BBQ Pineapple chicken!

I created these at the beach for the family and everybody precious them. They’re primarily based off of the BBQ Pineapple Chicken Tacos that I denote some weeks ago!

BBQ PINEAPPLE CHICKEN SANDWICHES
BBQ PINEAPPLE CHICKEN SANDWICHES

If you examine the BBQ Pineapple Chicken Tacos that I created, you’ll understand that I fell loving with the manner Katerina makes her  BBQ Pineapple chicken on her diary, “Diethood”. Whereas you'll be able to after all serve it up like she will as is, I’ve love turning that straightforward chicken dish into tacos and sandwiches!

This pineapple BBQ chicken couldn’t be easier to make! simply toss the chicken into AN vegetable oil coated casserole dish, sprinkle it with salt and pepper, pour on some tasty BBQ sauce and high it with diced pineapples before baking it!

BBQ PINEAPPLE CHICKEN SANDWICHES

INGREDIENTS :

  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 2 cups BBQ Sauce (I used Brown Sugar BBQ Sauce)
  • 2 1/2 cups fresh diced pineapple (or 20oz can diced pineapples, drained)
  • 8 -12 buns
  • 2 1/2 - 3 pounds boneless, skinless chicken breasts
  • 1/4 teaspoon salt

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Rub a 1.5 - 2 qt baking dish with olive oil.
  3. Sprinkle chicken with salt and pepper.
  4. Lay chicken in baking dish and cover with 1 cup BBQ sauce.
  5. Cover with drained pineapple pieces.
  6. Bake at 400F for 1 hour or until chicken is done. Chicken needs to reach 165F if you are checking with a meat thermometer.
  7. Remove from oven and shred chicken. Stir in 1/2 cup of BBQ sauce or more until chicken is well coated.
  8. Pile high on buns and serve.

CILANTRO LIME CAULIFLOWER RICE

November 18, 2019
This cilantro lime cauliflower rice direction are often enjoyed on its own as a dish or as a base for a dish bowl or another favorite Mexican direction.

CILANTRO LIME CAULIFLOWER RICE
CILANTRO LIME CAULIFLOWER RICE

You will produce the riced cauliflower with a head of cauliflower employing a kitchen appliance to grate the cauliflower otherwise you can use frozen riced cauliflower. I tend to shop for the frozen stuff as a result of then it’s there after I would like It and that I don’t got to worry concerning it going dangerous before I exploit it. And it’s a large time saver.

This cauliflower rice direction is simple to create on the stove high. Heat an oversized frypan over medium heat and saute some onions and minced garlic in oil. Add the cauliflower, seasonings and vegetable broth, and increase heat to medium high or high and cook till warm. Add in juice at the top and serve. It’s prepared in concerning ten minutes just about. It’s associate degree amazing direction for after you don’t have loads of your time.

CILANTRO LIME CAULIFLOWER RICE

INGREDIENTS :

  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 2 tablespoons vegetable stock
  • 1/2 teaspoon salt
  • 1/2 tsp cumin
  • 1/2 cup white onion chopped
  • 3 cups riced cauliflower frozen is fine
  • 1/2 cup fresh cilantro chopped and divided
  • juice of 1 lime

INSTRUCTIONS :

  1. Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent.
  2. Add the garlic and cook for a minute until the garlic becomes fragrant. Stir the whole time.
  3. Add the cauliflower to the skillet. Stir to mix everything together well.
  4. Stir in the vegetable stock, about half the cilantro and the salt and cumin. Turn the heat up to high and cook for another minute. Lower the heat again and add the lime juice. Mix in to the rice well.
  5. Taste and season with more salt as needed. Stir in the remaining cilantro. Continue to stir until warmed. 
  6. Serve and enjoy!

SLOW COOKER BEEF AND NOODLES

November 13, 2019
Occasionally, I create the noodles from scratch like my grannie and ma do and alternative times, I simply purchase them frozen! 

SLOW COOKER BEEF AND NOODLES
SLOW COOKER BEEF AND NOODLES

Depending on the day, typically I prefer my Beef and Noodles with a lot of broth than alternative times. Be at liberty to regulate the liquid to your family’s preference and to your slow cooking utensil. If you wish a thicker instruction, use less liquid – and if you wish it a lot of sort of a soup, use a lot of liquid. In my slow cooking utensil, I used the initial will of broth combineed with soup mix, soup, and garlic – and, I later supplementary eight cups (2 full cartons) of broth – that yields what you see in these photos.

I typically begin the meat the night before therefore it’s nice and tender within the morning. I quickly shred it and add in some further broth before going concerning my day. Then, concerning associate degree hour before hour, I add the noodles. It very is that simple and you won’t believe however made and flavoursome this dish is till you are attempting it!!

SLOW COOKER BEEF AND NOODLES

INGREDIENTS :

  • 2-3 lb. beef roast
  • 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
  • 3-4 cloves garlic, minced
  • 6-8 cups beef broth or water, more if desired
  • 1 can (14 oz.) reduced-sodium beef broth
  • 1 envelope (from a 2.2 oz. box) beefy onion soup mix
  • 1 pkg. (24 oz.) frozen home-style egg noodles
  • Salt and pepper, to taste

INSTRUCTIONS :

  1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
  2. Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
  3. In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
  4. An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.

BBQ PULLED PORK SANDWICH

November 11, 2019
BBQ force pork sandwich is usually a crowd’s favorite at potlucks and parties. Soft buns square measure stuffed with tender, BBQ-flavored meat and as several toppings together desires!

In the inner pot of your Instant Pot, combine the sauce, stock and sugar along. Then cut the pork shoulder into four items. Mix salt, pepper, paprika and cinnamon along and rub this everywhere the meat chunks. This is often an easy dry rub however it provide BBQ force pork sandwiches the proper quantity of flavor – while not being irresistible .

BBQ PULLED PORK SANDWICH
BBQ PULLED PORK SANDWICH 

Then simply cook fraught for fifty minutes, then look ahead to ten a lot of minutes before cathartic the pressure manually. At this stage the meat ought to be further tender, and you ought to be ready to pull it apart with no effort any.

The easiest thanks to do is, prepare everything onto an oversized receptacle and let your diners select what they need to stuff their BBQ force pork sandwich with.

BBQ PULLED PORK SANDWICH

INGREDIENTS :
For the pulled pork:

  • 1½ cup Chicken Stock
  • 1 tbsp Brown Sugar
  • 1 cup BBQ Sauce
  • 2 lb Pork Shoulder , trimmed (1kg)
  • ½ tsp Black Pepper
  • 2 tsp Paprika
  • 2 tsp Salt
  • ½ tsp Ground Cinnamon

For the sandwiches:

  • Coleslaw
  • 1 small Red Onion
  • 6-8 Buns
  • Romaine Lettuce

For the sauce (optional):

  • ½ cup Mayonaisse
  • 1 tbsp Mustard

INSTRUCTIONS :

  1. In the inner pot of your instant pot, combine the BBQ sauce, chicken stock and brown sugar.
  2. Cut the pork into 4 similar looking pieces. In a small bowl, mix salt, pepper, paprika and cinnamon and rub this mixture into the meat chunks. Place the chunks into the instant pot. Turn them around so they are all coated in the sauce.
  3. Cover with lid and lock it into its position. Turn the steam release valve to SEALING and cook on high pressure for 50 minutes.
  4. When the active cooking is finished, wait 10 minutes before manually releasing the pressure (you can also wait until the pressure drops naturally before opening the lid).
  5. When ready, pour the liquid into a sauce pan. Using 2 forks, pull the meat apart and pour some of the sauce (as much as you like) over the pork. Stir well.
  6. Serve with buns, coleslaw, mustard sauce (optional) and toppings of your choice.


LENTIL SOUP ITALIAN VEGETABLE

October 10, 2019
Lentil Soup will are available many types. that is jactitation with zesty Italian flavors and much of contemporary vegetables! It tastes plenty like vegetable soup, however with the addition of protein-rich lentils. 

It full with wholesome ingredients, it’s dead filling and it’s super simple to create. Plus, it’s dead comforting for of these cold fall days.

LENTIL SOUP ITALIAN VEGETABLE

This soup will freeze well and reheats well. I prefer to freeze in individual servings and let thaw nightlong within the icebox, then heat up for lunch successive day.

This feeder soup could be a should in your dinner rotation. I’ve tried many alternative varieties of soup and this is often simply the one I’d label the best!

LENTIL SOUP ITALIAN VEGETABLE

INGREDIENTS :

  • 1 1/4 cups dried brown lentils , rinsed and picked over
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 tsp dried basil
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese , for serving (optional)

INSTRUCTIONS :

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. 
  3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
  4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
  5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 
  6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). 
  7. Serve warm with parmesan cheese if desired.

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BBQ PINEAPPLE CHICKEN SANDWICHES

These tasty BBQ Pineapple Chicken Sandwiches area unit simply another good way to get pleasure from BBQ Pineapple chicken! I created th...