This is a GREAT salad to take it light and easy. Have a relaxing night with this light salad.
Ingredients:
2 Chicken Breasts
1 Head of Romain Lettuce
1 Bunch of Green Onions
1/2 a Package of Wonton Papers
Rice Wine Vinegar
Sugar
Oil
Sesame Seeds
Directions:
Heat your fryer. While fryer is heating cut 1/2 of the package of wontons into either strips or squares. Fry up your wontons and set aside.
Place oil in the pan and cook your chicken. I like to brown both sides before I start cubing them. Make the cubes as large or as small as you would like. When the chicken is done cooking place in a bowl and set aside.
While chicken is cooking cut and/or tear your romaine lettuce and place in a large bowl. Chop your green onions and sprinkle over your lettuce. Shake on about 1/4 cup of sesame seeds and set bowl aside.
In a dressing shaker place equal amounts of rice vinegar, sugar and oil in and shake. Pepper it to taste.
Now you get to make your own plate. Place your lettuce on first, top with chicken, wontons and dressing. Enjoy your summer salad.
Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts
July 7, 2011
June 7, 2011
Slow-Cooker Pot Roast
I remember on Sundays coming home from church to a house filled with the smells of my mother's pot roast cooking in the crock pot. It makes my mouth water just to think of it! I am not sure what her sumptuous recipe was, but this one is almost as tasty!
The meat in this will melt in your mouth and the veggies make a nice compliment and side dish. Again, slow-cookers are a great companion on a busy day. Just prep it and walk away. So simple! So delicious!
Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
2 stalks of celery, cut into 1/2 inch slices
1/2 medium onion, chopped into bite-sized pieces (optional)
4-6 potatoes, cubed (I leave the skin on; I feel it serves as a nice "anchor" and adds some texture)
2-3 carrots, peeled and cut into bite-sized pieces
1 1/4 cups water
Approx. 4- 5 pounds pot roast (I have used this with a roast as small as 3 pounds and it turned out just fine)
Directions:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on low for 3 hours, then add vegetables. Cover veggies with liquid (as much as possible). Replace lid and cook for another 5-6 hours on low or until the meat is done and the veggies are tender.
Note: You can cook this on high, just add meat and veggies all at once and cook for 4-5 hours or until the meat is done and the veggies are tender.
The meat in this will melt in your mouth and the veggies make a nice compliment and side dish. Again, slow-cookers are a great companion on a busy day. Just prep it and walk away. So simple! So delicious!
Ingredients:
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
2 stalks of celery, cut into 1/2 inch slices
1/2 medium onion, chopped into bite-sized pieces (optional)
4-6 potatoes, cubed (I leave the skin on; I feel it serves as a nice "anchor" and adds some texture)
2-3 carrots, peeled and cut into bite-sized pieces
1 1/4 cups water
Approx. 4- 5 pounds pot roast (I have used this with a roast as small as 3 pounds and it turned out just fine)
Directions:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on low for 3 hours, then add vegetables. Cover veggies with liquid (as much as possible). Replace lid and cook for another 5-6 hours on low or until the meat is done and the veggies are tender.
Note: You can cook this on high, just add meat and veggies all at once and cook for 4-5 hours or until the meat is done and the veggies are tender.
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