I have been so busy today that I just grabbed a package of chicken breasts out of the freezer and decided what to do with them at the last minute. When I opened the package, the breasts were huge! So, I sprinkled them with a little Cavendar's and sea salt and browned them in a little olive oil for about 5 mins on each side. Then I cut up a few potatoes, found 1/2 an onion in the vegetable drawer and cut that up. Then sprinkled on some baby carrots that were a little past their prime. I added about a cup of gluten free chicken stock, sprinkled more Cavendar's and sea salt on vegetables, covered the skillet and cooked for about 45 mins or until the chicken was done and the veggies were tender. This was another night of making it up as I go along and it turned out great! The family approved!
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| Stovetop Chicken and Vegs |
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| Leftover Chicken and Veg Dish |
After dinner,I took the leftover chicken and vegs, sliced them, then cooked some Sam Mills Pasta d'oro corn pasta. It calls these Lasagne Corte - whatever, they are like egg noodles and very tasty! They don't get soggy even after reheating. Mixed this all together and added about 1 or 2 tablespoons of milk and warmed all together. This made a yummy lunch the next few days. My teenage daughter has a friend that is gluten free and she loved this leftover dish!
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