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Oil Pie Crust

Posted by Kristine on March 14, 2021

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https://www.kingarthurbaking.com/recipes/no-roll-pie-crust-recipe

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Chicken & Feta Salad Tostadas

image from Kraft Kitchens https://www.myfoodandfamily.com/recipe/118894/chicken-feta-salad-tostadas Chicken & Feta Salad Tostadas 20 Min(s) Prep Servings 6 In our simple version of a Mexican salpicon, a shredded chicken and feta cheese salad is drizzled with dressing and served on tostada shells. What You Need 1 small red onion, sliced 1 cup water 1/3 cup KRAFT Zesty Italian Dressing, divided 3 cups shredded cooked chicken 1/2 cup chopped fresh cilantro 6 cups shredded romaine lettuce 1 avocado, sliced 5 radishes, thinly sliced 1 pkg. (4 oz.) crumbled feta cheese, divided [optional if dairy freee] 12 gluten-free tostada shells 1 lime, cut into 6 wedges Let's Make It 1 Microwave onions and water in large microwaveable bowl on HIGH 2 min.; drain. Add 2 Tbsp. dressing; mix lightly. 2 Stir in chicken, cilantro and remaining dressing. Add lettuce, avocados, radishes and half the cheese; mix lightly. 3 Spoon onto tost...

25-Minute Chicken & Noodles

image & recipe from Campbell's Kitchen 25-minute Chicken & Noodles prep time: 5 min total time: 25 min serves: 4 people Ingredients 1 3/4 cups Swanson® Chicken Broth or Chicken Stock 1 teaspoon dried basil leaves, crushed 1/4 teaspoon ground black pepper 2 cups frozen California vegetable blend (broccoli, cauliflower, carrots) 3 ounces (about 2 cups) uncooked medium egg noodles 2 cups cubed boneless, skinless chicken breasts, cooked Instructions Step 1: Heat the broth, basil, black pepper and vegetables in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Step 2: Stir the noodles in the skillet. Cover and cook for 5 minutes or until the noodles are tender. Stir in the chicken and cook until the mixture is hot and bubbling. Allergy Changes: use gluten free noodles, always check ingredients

Slow-Cooker Chicken Curry

Slow Cooker Chicken Curry Prep 20 Min Cook 8 Hr 20 Min Servings 10 INGREDIENTS 10 chicken thighs(2-3/4 lb.), skins removed 1 jar (16 oz.) Thick & Chunky Salsa 1 onion, chopped 2 Tbsp. curry powder 1 cup Coconut Milk DIRECTIONS 1 Place chicken in slow cooker. Combine next 3 ingredients; pour over chicken. Cover with lid. 2 Cook on LOW 8 to 10 hours (or on HIGH 5 hours). 3 Remove chicken to serving platter; cover to keep warm. Add coconut milk to slow cooker; stir until well blended. Serve over chicken.

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Oil Pie Crust

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