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2/3 Naughty Recipes!?

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FallToRise
FallToRise Posts: 110 Member
in Social Groups
Tonight I made this recipe but substituted spinach instead of Kale and we couldn’t find Orecchiette and used cheese tortelloni. Maybe not healthy but soo good.

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  • FallToRise
    FallToRise Posts: 110 Member
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    Pics didn’t post?
  • nisijam5
    nisijam5 Posts: 10,390 Member
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    m4x4fxro2bsk.jpg

    Looks really good Erin!! Jealousy exists here.

    Finally getting a chance to upload my pic of my brussel sprouts. Usually, I bury them in Asiago cheese sauce and bacon. This was the recipe I posted yesterday which is a lightened up version.
  • FallToRise
    FallToRise Posts: 110 Member
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    Love brussel sprouts!
  • fourathomej
    fourathomej Posts: 4,204 Member
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    1jcd7lwnp1s7.jpg

    CREOLE DUMP CHICKEN
    Ingredients
    1 tablespoon olive oil
    1⁄4 cup onion, Chopped
    1⁄4 cup bell pepper
    1 garlic clove, minced
    14 ounces diced tomatoes with basil and oregano (undrained)
    2 teaspoons Worcestershire sauce
    2 teaspoons red wine vinegar
    1⁄2 teaspoon dried basil
    3⁄4 teaspoon cajun seasoning or 3⁄4 teaspoon creole seasoning
    1 tablespoon brown sugar
    1⁄4 teaspoon salt
    1⁄4 teaspoon pepper
    1⁄4 teaspoon Tabasco sauce
    1 1⁄2 lbs chicken pieces
    Steps
    For immediate cooking: Preheat oven to 350º.
    Mix all ingredients but the chicken together.
    Place chicken into a prepared baking dish, and pour sauce over the top. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
    For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
    To cook from the freezer: Thaw in the refrigerator.
    Preheat the oven to 350º.
    Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.

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