Prepare veggies:
Quarter chop vine tomatoes, onions and bell peppers. Chop cherry tomatoes in halves. Peel garlic and leave cloves whole.
Place veggies on a baking sheet and douse with olive oil. Sprinkle seasonings on top. Roast at 400 degrees fahrenheit for 30-40 minutes.
Put roasted veggies, milk and vegetable stock in blender, blend until smooth.
If needed, pour into large pot to reheat.
Serve with your favorite crackers, garlic bread or a grilled cheese sandwich.
This soup is super easy to make and makes for great leftovers too!
Prepare filling
In a bowl, combine the raw chicken, olive oil and spices. Mix until chicken breasts are covered.
Transfer chicken to pan, panfry until cooked through.
Transfer cooked chicken to a bowl and shred.
In the frying pan on... Read Recipe
In a saucepan add butter and garlic on a medium/high heat.
Stir constantly, but do not allow butter to brown.
Add flour and mix until well combined.
Add milk and spices and keep stirring constantly. The sauce should thicken up... Read Recipe
In a bowl add the chicken along with olive oil, garlic, seasonings and panko. Mix well to cover entire breasts.
Panfry chicken until cooked thoroughly, then turn down heat.
In a bowl mix flour and milk and add to pan... Read Recipe
In a blender, add banana, preferred fruit/berries, spinach, yogurt, ice and preferred milk.
Blend until smooth, transfer to glass and enjoy!
Cook desired pasta according to directions.
In a large saucepan cook ground pork sausage with garlic on medium/high heat, then remove most fat.
Turn heat down to medium and add butter, garlic salt, basil, oregano, black pepper and chopped red... Read Recipe
Boil eggs to desired cook. I personally prefer soft boiled eggs.
Cool with cold water.
Peel shells and place in container/bowl.
Add mayo, paprika, cayenne powder, salt, pepper and chopped green onions.
Mash ingredients together and serve on either a... Read Recipe
