Baked Rosemary Chicken & Veggies

 You can't go wrong with rosemary and chicken. And this dish is a good wholesome meal that is easy to throw together.

Keep in mind that this recipe only serves 2. If you want to make more than 2 servings, you may want to double or triple the recipe.

Ingredients:

1 chicken breasts
1 potato
2 carrots
1/2 cup of chopped onion
3 garlic cloves
2 teaspoons of rosmary
2 tablespoons of olive oil
salt & pepper to taste

• Preheat oven to 375. 

•  Chop vegetables and chicken into small pieces. Put in foil lined casserole dish.

• Drizzle with olive oil. Sprinkle with rosemary, salt and pepper. 

• Toss mixture together. Cover with foil. Bake for 30 minutes. Uncover and bake for 10-15 minutes.

Creamy Potato Soup

Who doesn't love potato soup? Especially this time of year. I usually do my potato soup in the crock pot, but I ran a little short on time and decided to do it on the stove top.




Ingredients :

4 potatoes
3 carrots
1 onion
4 stalks of celery
1/2 lb of bacon
2 cans of chicken broth

1 stick of butter
1/2 cup of flour
2 cups of milk
1 cups of shredded cheese

• Cut bacon into small pieces (using kitchen shears, if you have them). Cook over medium heat until cooked thoroughly.

• While bacon is cooking chop the vegetables to desired size and add to the cooking bacon. Saute with bacon for 5 minutes.

• Add chicken broth to vegetables and bacon. Cover and cook on a low temperature for 1-2 hours.

• About 20-30 minutes before serving, melt the stick of butter in a separate sauce pan, over low heat.

 

• Add flour and whisk until smooth. Continue cooking for 3-4 minutes until thickened. Stir in milk and cheese and continue to cook for another minute.

•  Pour roux into vegetable mixture.

 

• Stir and continue cooking another 20-30 minutes. 

•  Serve and enjoy!