Delicious Mini Chicken Pot Pies

Mini Chicken Pot Pies Recipe

Prep time : 20 minutes
Total time : 40 minutes
Serves : 5 people

Ingredients:

•  1 1/2 cups cubed cooked chicken
•  1can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
•  1/2of a 16-ounce package frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about 1 1/2 cups)
•  1 package (12 ounces) refrigerated biscuit dough (junior-sized, 10 biscuits)
•  1/2 cup shredded Cheddar cheese

Directions:

1. Heat the oven to 350°F.  Spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.  Stir the chicken, soup and vegetables in a medium bowl.
2. Roll or pat the biscuits to flatten slightly.  Press the biscuits into the bottoms and up the sides of the muffin-pan cups.  Spoon about 1/3 cup chicken mixture into each biscuit cup.  Lightly press the chicken mixture down so it's level.  Top each with about 2 teaspoons cheese.
3. Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted.  Let the pot pies cool in the pan on a wire rack for 5 minutes.

General Tso's Cauliflower

Crispy cauliflower in a sweet chili sauce is the best way to describe this sticky sweet and addictive General Tso’s Cauliflower and I wont be wrong if I say that this is better than take out!Its Vegan and Gluten Free too!

The current new favorite of everyone, the new found super veggie that has replaced Kale from it spotlight – yes, it is Cauliflower. Super veggie or not, this vegetable has been a favorite in our household always. Whether I toss it with the very versatile potatoes and perfumed with spices to make the delicious Aloo Gobhi or just roast with with any favorite combo of herbs or spices or allow it to share its spotlight with other veggies all swimming in a lightly spiced coconut sauce – a vegetable Kurma, we love it in all forms!

But the star dish that was made with cauliflower was Gobi Manchurian – the famously favorite preparation of batter fried cauliflower tossed in a spicy garlicky sauce, a dish that signifies all that Indo-Chinese cuisine stands for!

This General Tso’s Cauliflower was a happy accident. I planned to make Gobi Manchurian but kinda changed it at the last minute to this, as I had some left over sweet chili sauce from the previous day and I didn’t need that much sweetness for the Manchurian. I also did not want to make a very batter-y coating for the fried cauliflower, so I just tossed it with a little corn flour, salt and pepper and deep fried it twice. Deep frying it twice – frying once, draining and then frying it again to make it extra crispy and for it maintain that crispiness even when doused in the sauce.



General Tso's Cauliflower Recipe


Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Serves: 2


Ingredients:

•     ½ head organic cauliflower, rinsed and cut into florets
•     ⅓ cup organic corn flour
•     salt, to taste
•     crushed black pepper, to taste
•     3 cups or enough sunflower / coconut oil for deep frying
•     1 tbsp grapeseed oil
•     4 cloves garlic, minced
•     1 tsp grated ginger
•     1½ tbsp crushed red chillies
•     ¼ cup brown sugar
•     1 tsp shaohsing wine / Chinese cooking wine
•     1 tsp soy sauce
•     1 tsp rice wine vinegar
•     2 tbsp organic ketchup
•     ¼ cup chopped scallion, for garnish

Directions:

1. Toss the cauliflower with the corn flour, salt and pepper. Heat the oil in a deep wok / pan and fry the cauliflower in a couple of batches, till crispy. Drain and keep aside. Fry the already fried cauliflower another time and drain again on paper towels.
2. In another deep pan or a wok, heat the grapeseed oil and add the garlic to it. Once the garlic starts browning a little, add the ginger, red chillies, brown sugar, shaohsing wine, soy sauce, rice wine vinegar and ketchup. Whisk away till they all mix well together and the sugar melts. It should become a sticky, glazed sauce. Check for salt and add more if needed.
3. Toss the fried cauliflower in this while on low heat. Switch off heat, garnish with scallions and serve immediately.

See Full Recipe please visit : General Tso's Cauliflower

5minutes Recipe | Healthy Breakfast Smoothies

Deliciously thick and creamy banana smoothie, that is super healthy and made from only 4 ingredients!


Banana Breakfast Smoothie Recipe

Prep Time : 10 mins
Total Time : 10 mins
Yields : 1 large smoothie


Ingredients:

•     2 large bananas sliced and frozen
•     3/4 cup Greek-style yogurt 220g
•     1/2 cup almond milk 120ml
•     2 tablespoons honey maple syrup, or agave

Instructions:

1.     Place the bananas, yogurt, milk, and honey in a blender and blend until thick and smooth. Add more milk if too thick for your liking.
2.     Pour into a glass and drizzle with a little extra honey.

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Buttery avocado, crisp cucumber, earthy cilantro, and bright lime juice combine to make this cucumber avocado smoothie a great way to start your day.

Cucumber Avocado Smoothie Recipe


Prep Time : 5 minutes
Total Time : 5 minutes
Servings : 1 - 14oz smoothie

Ingredients:

•     1 avocado
•     1/2 cucumber
•     1/2 cup cilantro
•     juice of 1 lime
•     1/2 cup water
•     pinch of salt optional

Instructions:

1.     Score avocado, remove seed and scoop out flesh.
2.     Peel cucumber and remove seeds.
3.     Remove stems from cilantro.
4.     Place avocado, cucumber, cilantro, lime juice, water, and salt if using into the blender.
5.     Puree until smooth and creamy.

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A powerhouse green smoothie that is loaded with spinach, it's smooth and creamy, sweet and refreshing. The perfect simple to make healthy smoothie to have anytime!
 
Spinach Apple Green Smoothie Recipe

Prep Time : 5 mins
Total Time :5 mins
Servings: 2
Calories: 181 kcal

Ingredients:

•     1 1/2 cups baby spinach
•     3 inch slice of cucumber diced
•     1 green apple peeled & diced
•     1 banana sliced
•     Juice of 1 orange
•     2 heaped tbsp Greek yoghurt
  

Instructions:

    Blend all ingredients together until smooth, pour into glasses, and enjoy!