Pot pie for One

Crust

4 Tbs flour

pinch of salt

2 T cold butter, cut in, use fingers and squish

1 T cold water (more or less)

shape into circle and chill for at least 10 minutes

Filling

Into a pan, heat

½ c mixed (frozen) vegetables (peas/carrots)

2 T cream cheese

2 T milk

Salt and Pepper

½ tsp Italian seasoning and or garlic

½ C cooked chicken (rotisserie, canned, left over)

Place into a small ramekin

Roll out crust and place on top, cut slits

Bake 400° for 20 minutes

Street corn Chicken Salad

2 chicken breasts, shredded (1.5-2 lbs)

Pour dressing over chicken

Add

1 can sweet corn, drained, grilled* (or 3 cobs of fresh corn, grilled)

1/3 c shallot, finely diced

¼ c jalapeno (about 2) remove seeds/stems

½ c cojita cheese, grated

3 Tbs fresh cilantro, finely chopped

Stir together and enjoy

Dressing

¼ c mayo

½ c yogurt

2 Tbs lime juice

2 Tbs diced green chili (canned, mild)

½ tsp each

cumin, chili powder, garlic powder

¾ tsp salt

½ tsp pepper

Pour dressing over all and enjoy

*pan grill canned corn

heat 1 Tbs oil to pan, add the corn

let cook stirring occasionally for about 15 minutes.

Cucumber Salad

Thinly slice cucumber

red onion

tuna

Dressing:

soy

lemon juice

greek yogurt

mayo

opt. miso paste

Cabbage Salads

Cabbage 

Dice cabbage

Avocado

3 limes, juiced

1/2 c avocado/olive oil

Mix well.

Cabbage - shred

Mix dressing:

2 Tbs soy sauce

2 Tbs Rice Wine vinegar

2 Tbs maple syrup

1 Tbs olive oil

Pour over:

Avocado

Green onion

2 Tbs toasted sesame seeds

Edemame

Tuna or chicken

Cabbage/lettuce

Green onions

fresh dill

salt

olive oil

white vinegar

Crab Corn Chowder

2 T butter
2 slices bacon, chopped
1 medium onion, chopped
½ red bell pepper, chopped (opt)

2 ribs celery, chopped

2 T flour

2 t Old Bay

1 t thyme

Salt and Pepper

2 C chicken broth

2 C half n half

1 medium potato (microwave, peel, chop)or 1 C hash browns

1 C corn (or a can)

6 oz crab meat, chopped

Place into large pan:

butter, bacon, bell pepper, celery, and onion, cook about 5 minutes.

Add thyme, a pinch of salt and pepper, stir.

Add potato, flour, and Old bay, stir for 3 minutes.

Whisk in half n half and chicken broth until thickened, about 15 minutes.

Stir in crab and corn.

Hear through.

Philly Cheesesteak (slow cooker)

Into the slow cooker, add

1 pound beef bottom round or stir fry beef

1 Tb worchestershire

1 Tb steak seasoning

¾ c beef broth

½ tsp garlic powder

cook on low for 5 hours

Add in:

1 bell pepper, sliced

1 pkg mushrooms

cook on low for 1 hour

Use sandwich buns

place meat in and Provolone cheese

broil for 1-2 minutes or until cheese is melted

serve with side of broth from slow cooker

Stir Fry Rice Noodles

For Sauce
Stir together:
3 T miso paste
2 T rice vinegar
2 T water
1 T tamari (or soy sauce)
1 T maple syrup
1 T sesame oil

In a large skillet
1 T olive oil
1 large package frozen stir fry veggies (or fresh)
Stir until heated through
opt: for an added kick finely chop one red chili

Meanwhile: prepare noodles
8 oz (or more) rice noodles, cook per directions, I cooked mine for about 6 minutes.
Rinse under cold water
Add to vegetables
Pour sauce over all and stir for 2 minutes

Sprinkle on: optional
1 T sesame seeds

a

Ramen w/green beans

ramen
green beans
black beans
corn
cooked ramen noodles
1½ t chicken or beef bouillon
T miso
t teriyaki or soy
t chopped garlic
carrots
mushrooms
green onion
cover with hot water

Ramen - Fiber filled

½ t chicken or beef bouillon (from ramen pack if using)
1 t miso paste (or soy sauce)
veggies of your choice:
I used Fiber Salad, carrots, broccoli
1 package Ramen, boiled, drained according to package directions (or any thin noodle)
1 hard boiled egg, use half
¼ C cooked shredded meat of your choice (chicken, pork or beef)

1 C boiling water

Layer in jar (use a bowl) in order listed minus the water.
Add water when ready to eat, cover let steam for 3 minutes

Add ins:
soy sauce
chili sauce

Fiber salad is corn, black beans, garbanzo beans, red onion, cilantro, olive oil, salt and pepper
Serves 2

Fiber Salad (beans)

1 (14oz) can whole kernel corn, drained

1 (14oz) can black beans, drained, rinsed
1 (14oz) can garbanzo beans, drained, rinsed
½ bunch cilantro, chopped fine
½ red onion, diced small
2 T olive oil
1 large pinch each Salt & Pepper

Toss together in a large bowl, refrigerate until ready to eat.

Add ins:
avocado
tomato
cucumber

Used in my Ramen recipe

Split Pea Soup (slow cooker)

¼ pound bacon, chopped
1 pound split peas, rinsed
2 C frozen hash browns 
1 onion, chopped
3 carrots, peeled and diced
3 ribs celery, diced
2 cloves garlic, minced
1/8 tsp pepper
1 pinch red pepper flakes
8 C chicken broth

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels.
Place bacon and remaining ingredients in slow cooker.
Low for 8 hours.

Chicken Salad Sandwich

Roast 2 chicken breasts (with bones) sprinkle with seasoning salt. 350° for 45 minutes, let cool and shred.

Place chicken in a bowl, add...
Finely chop 3 celery ribs.
Chop ¼ C nuts (I used pistachio/almonds/cashews) 
¼ C mayo
Mix well and serve on toasted rolls.

Hint: add spicy mayo for a nice kick.

Chicken and Egg Salad

1 cooked, shredded chicken breast*
2 hard boiled eggs, chopped
2 ribs celery, diced
3 T mayonnaise
Salt and pepper to taste

Stir all together.
Serve with crackers or...
Serve on toasted english muffin or bread of your choice


*I boiled one boneless breast for about 15 minutes
you can also use left over roasted chicken.

Chinese Chicken Salad

Mix together; dressing

½ C Peanut oil

¼ t sesame oil

6 T sugar

2 t salt

1 t pepper

3 T white vinegar

Salad;

1 head iceburg lettuce

2 T sesame seeds (optional)

3 stalks green onions

1 can chicken breasts (or shred one cooked chicken breast)

1 bunch of cilantro

2 cans mandarin oranges (drained)

¼ C slivered almonds

Optional:

Top with fried wonton strips