The Mothership

We eat a lot of chicken. So pairing it with other things makes me feel versatile. Make it in a crockpot and I’m all in! Ingredients: 6 chicken breasts, skinless Salt & pepper Cooking oil - I used avocado oil 1.5 cups broth (chicken or vegetable) 3 Tbsp. All purpose flour 2 cloves garlic, minced 1tsp Italian seasoning 1tsp paprika Red pepper flakes - optional 1/2 jar of sun dried tomatoes, chopped 2 Tbsp. Butter More salt & pepper 1 cup of heavy cream (or regular milk) Favorite pasta Basil Grated Parmesan cheese Recipe: Drizzle a tiny bit of coooking oil on the bottom of the slow cooker. Then, place the chicken breast in the bottom of the slow cooker. Drizzle a tad more oil on top. Then sprinkle generously. Salt and pepper over the chicken. In a bowl mix together the flour and chicken broth with a whisk. Add in all the seasonings. If you use red pepper flakes, just be careful as it can be spicy. Pour the mixture over the chicken. Then place the chopped sun-dried tomatoes on top....

The cold weather has kicked in and I really was craving some wonton soup. I like my soups to have a of stuff, not just broth. I am a big fan of utilizing Whole Foods ingredients and halfway with prepared foods. Hence the frozen wontons because I don’t have time to make the pork put in a wonton and then cook the wontons. Also, cost effective is essential with the way these teenagers eat up in here. I feel like canned soup has gotten more expensive, higher in sodium, low in quality and quantity. And buying at a restaurant for the whole family would not be cost effective. I will double this next time for the size of their stomachs. Also - you can make this VEGETARIAN if you purchase veggie dumplings/wontons and use bacon bits that are actually soy. This took me 30 minutes from gathering items, to chopping, to my belly.     Ingredients: 2Tbsp. Sesame oil 2 cloves of garlic, minced 2-3 tsp. Of grated ginger (don’t skimp on this it makes the recipe) 6  cups chicken broth or veg...