Creamy Potato Leek Soup II

Creamy Potato Leek Soup II

Creamy Potato Leek Soup II

Creamy Potato Leek Soup II

“Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.”

8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream (can use lighter non fat cream in watching weight)

Directions

Creamy Potato Leek Soup II

Great Pick Me up on Cold, Damp Days!

In a large saucepan or stockpot,…

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Chicken Lombardy

chicken-lombardy

Chicken LombardyThis is the Chicken Lombardy I found on facebook and am going to try tonight. Here’s the original recipe. This recipe is now YOUR recipe. Make any type of changes you like. Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth. Let us know…

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Creamy Potato Leek Soup II
“Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese.”
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream (can use lighter non fat cream in watching weight)
Directions
Creamy Potato Leek Soup II

Great Pick Me up on Cold, Damp Days!

In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.

When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Link

Chicken Lombardy

This is the Chicken Lombardy I found on facebook and am going to try tonight. Here’s the original recipe. This recipe is now YOUR recipe. Make any type of changes you like. Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer. You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth.
Let us know how it turned out
Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped
Preparation:
chicken-lombardyCook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
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