Talin’s Seasoned Potatoes With Veggies & Chicken Breast

Today, I am going to be introducing you to My recipe of Seasoned Potatoes with Veggies and Chicken Breast Meal. I have been cooking this for a long time since I can remember, and I love to cook this healthy and great meal. The Potatoes I use for this dish are small to medium White Potatoes. This will make about 4 servings. Here is the recipe.

Ingredients:

8 White Potatoes – Medium and Small or both assorted. – (Make sure you buy the ones without the sandy feeling. Buy the clean White Potatoes where you can just wash them. ) Do not peel off the skin of the Potatoes. — Make sure they are diced and a good size. Depends on your preference..

2 Green Peppers —- washed and chopped . – Make sure there are no seeds from the Green Peppers.

2 Carrots —- Skin Peeled, then washed, then chopped and keep chopping and making sure they are circles.

2 Red Onions —- Chopped in Stir Fry size — Not too big and not too small.

1 Red Pepper —- Chopped and again make sure no seeds from inside.

2 Tsp — of Seasoning Salt

2 – Tsp — of Mushroom or Vegetable Bouillon Mix

2 – tsp of Rosemary or Sage.

4 Boneless Skinless Chicken Breasts. Washed

2 tbsp of Chicken Seasoning

1 tsp of Basil

1 tbsp of All purpose seasoning

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To Prepare the Chicken Breast:

In a Oven Pan Spray some Cooking spray, and add about 3 cups of Water.

Then Season your Washed Chicken Breast with the Chicken Seasoning, Basil and All Purpose Seasoning and then immerse them into the water. Preheat the oven to 350 Degrees Celsius Convection cooking mode – Then put the Chicken Breasts in the middle of the oven and let them cook – which should take about 1 hour and 5-10 minutes to cook — It will come out tender and beautifully done. Remember Chicken must be cooked well done and thoroughly to prevent food borne illnesses.

To Prepare the Vegetables and Potatoes While the Chicken is being Cooked: I say to start cooking the Veggies about more than half way through when the Chicken is Cooking

in a Wok or Non Stick deep Wok, Add 3 tbsps of Olive Oil — Before the Wok gets hot, put the Washed and Diced potatoes, Let them cook for about 10 minutes on Medium High in between, but make sure they are not too mushy. Add the Carrots, Green and Red peppers, then add just 2 tbsp of water, after that Add the red onions, then add the bouillon mix, seasoning salt, and the rosemary or Sage, and let it cook for about 10-12 minutes on medium heat.

Then afterwards you take out the Chicken Breast that is done and then Plate the Potato and Veggie mix together and there you have it. A Meal for 4  – Health Wise. This is an easy and great meal to serve during the week or weekend, however you prefer. Remember you can always add and subtract the ingredients, you can even put more vegetables like Broccoli, Cauliflower into the mix as well. Depends on your preference. Bon Apetit!

Delicious Recipes to Come Soon! Stay Tuned…

Hello everyone, I am excited to introduce to you recipes that I have come up with on my own, experimenting with different flavours in Marinating chicken, pork, and all those things, and so much more. I am really excited to be sharing my recipes to come soon within the next couple of weeks and they are recipes that you could try for yourself too and for your family. I recently discovered chicken, beef, vegetable bouillon cubes and they are so delicious. I get the ones with the less sodium content inside and I add that to the food I am making to give it a kick in taste. I love to cook, and I love to come up with new things. not the same old stuff all the time. I enjoy spending time in the kitchen and whether its baking, cooking, cleaning the kitchen, efficient ways of cooking, baking, and always keeping the kitchen clean while I cook, washing the dishes and things after using while cooking, so that I do not spend more time cleaning and washing at the end. I like to keep things tidy and the counters cleaned off instantly. All those things will be discussed and written when I introduce to you my new food recipes and more efficient ways to lessen the dish washing and more with entertaining guests, with quantity of food to make and so much more….

Stay tuned!

 

 

Talin’s Veggie Eggplant Casserole – Recipe

Hello, Here is my recipe on my Veggie Eggplant Casserole. I love healthy food, and I enjoy making you. You will too. It is very simple with a few simple ingredients. It is as follows.

Ingredients Needed:

1-2 large regular eggplants, 4 medium sized cooking onions, 1-2 green/red peppers, 4-5 Vine tomatoes, 3-4 Green Zucchini, 1 Red Onion, 1-2 Celery Sticks, – All must be thoroughly washed.

A Cup and a half of Tomato Paste, 1 and a half cups of water, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of All Spice, 1 teaspoon of Cumin, 1 teaspoon of Onion Powder, 1 clove of Garlic.

How to Prepare:

Take all this A Cup and a half of Tomato Paste, 1 and a half cups of water, 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of All Spice, 1 teaspoon of Cumin, 1 teaspoon of Onion Powder, 1 clove of Garlic.

and mix them all together in a different mixing bowl. If you need to add a bit more water go for it, but don’t add too much of it.

Then Chop all to bit sized pieces maybe even a bit larger in size. 1-2 large regular eggplants, 4 medium sized cooking onions, 1-2 green/red peppers, 4-5 Vine tomatoes, 3-4 Green Zucchini, 1 Red Onion, 1-2 Celery Sticks, – All must be thoroughly washed.

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Then take a casserole dish to put in the oven, preheat oven to 350 degrees, then put all your veggies in first, then take the sauce and run it over the casserole and there you have it, dinner for 4… it depends on how big your family is, or how many people you have make veggies and sauce according to how many people are in your household…

Enjoy 🙂

bon apetit!