Sheet Pan Chicken Pot Pie

This recipe yields 6 SERVINGS. Double it if you need more servings.

3 tablespoon butter

2 ribs celery, chopped

1/2 cup onion, chopped

1/3 cup flour

3 cups chicken broth

1 teaspoon Herbes de Provence seasoning

1/4 teaspoon salt & a few grinds of black pepper

2 and 1/2 cups cooked & shredded chicken

6 oz. frozen peas and carrots

17.3-ounce package puff pastry sheets

1 egg

Preheat oven to 400 degrees. In a large saucepan on the stove, melt butter and saute onions and celery for a few minutes until tender.

Whisk in flour and stir for a minute. Slowly whisk in chicken broth.

Season with Herbs de Provence, salt, and pepper. Let simmer while stirring often for about ten minutes so the mixture can thicken.

Stir in chicken, peas, and carrots. Pour the mixture onto a greased sheet pan.

On a cutting board, lay out sheets of pastry dough. Roll them out with a rolling pin a bit so they stretch to fit the sheet pan. Cut pastry into one-inch strips and place them on top of the sheet pan.

Note: You should only need one sheet of pastry dough per sheet pan.

Whisk the egg in a small dish and brush the tops of the pastry dough with egg wash.

Bake in the oven for about 30 minutes until the pastry dough is puffed and browned. Serve warm.

EASY CHILI

2 pounds lean ground beef
2-15 ounce can of chili beans undrained
2-10 ounce Rotel tomatoes with diced chiles
Optional toppings like shredded cheese, diced onions, cilantro or sour cream

Cook ground beef in a 3 quart soup pot until no longer pink. 
Stir the beans and diced tomatoes into the meat in the soup pot. Bring to a boil and then simmer for about 15-30 minutes. You could also combine in a crock pot and cook on low for 4-6 hours.

Divide into bowls, add your favorite toppings and enjoy!

Source: Yellow Bliss Road

Instant Pot Teriyaki Chicken

3 pounds chicken breast, cubed
¼ cup olive oil, divided
¼ cup soy sauce
¾ cup chicken broth
4 tablespoons brown sugar 
2 cloves garlic, minced
½ teaspoon ground ginger
1 Tablespoons of corn starch, to thicken
Sliced green onions, to garnish if desired

Toasted sesame seeds, to garnish if desired

Set pressure cooker to saute and heat until “hot.” Add olive oil and chicken in small batches to brown on both sides. Set aside and keep warm.

Pour chicken broth into pressure cooker and scrape the bottom with a flat edge spoon.
Add all ingredients EXCEPT cornstarch and garnishes to pressure cooker.
Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. Naturally release for 5 minutes before a quick release.
Serve over rice or noodles, with sliced green onions and toasted sesame seeds, to garnish if desired.

Source: Large Family Table

POTATO CURRY

1 small onion
3 garlic cloves, minced
2 Tbsps olive oil
1 tbsp curry powder
1/2 tbsp paprika
1 tsp turmeric powder
6 medium potatoes  (preferably red potatoes)
1-14 oz can coconut milk
1/2 tsp. salt or to taste
fresh cilantro to garnish

Dice the onion and set aside. Peel the potatoes and cut them into medium-sized cubes.
In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.
Add the garlic and all of the spices, and cook for about 1 minute.
Add the coconut milk, stir well, and add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30-35 minutes (depending on the size of the potato cubes), checking and stirring them every once in a while.
At the end of cooking, the potatoes should be tender and the sauce nice and creamy. Taste it to see if you like the amount of salt and spice. If you feel that there is too much sauce, keep cooking the potatoes for a little longer without the lid. If, however, you feel that there is not enough sauce, add a little water.
Serve with fresh cilantro.

Source: Cooktoria

Instant Pot Lazy Lasagna

2-3 pounds ground chuck, browned and drained
1 tablespoon olive oil
2 onions, diced
4 cloves garlic, minced
6 cups water
2 (16 ounce) boxes radiatore macaroni or miniature lasagna noodles

2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
2 cups shredded mozzarella
2 cups cottage cheese


Set the pressure cooker to “saute” until hot. Add the oil and onions. Cook the onions until softened. Stir in the garlic.
Add the water and scrape the bottom of the pan to deglaze and remove any cooked on pieces.
Pour the pasta into the pressure cooker.
In a large bowl, stir together the ground chuck, tomatoes and seasonings. Pour over the pasta Do not stir.
Cover and seal the pressure cooker. Set to “pressure cook” or “manual” for 4 minutes. When the cycle is complete, quickly release the steam.
Stir together to pasta, breaking apart any noodles that have stuck together.
Add the cottage cheese and stir until just mixed through.
Top with cheese and cover until melted.

source: Large Family Table

Hawaiian Chicken and Rice Casserole

This large family recipe makes TWO 9×13 pans. Eat one tonight and freeze the second one. Or make one 11×18 casserole.

Shopping List and Prep:
5 to 6 boneless, skinless chicken breasts, (about ¾ lb each) ($7.50)
1 cup brown sugar ($0.64)
2 cups low sodium soy sauce  ($1.92)
3 cloves garlic, minced ($0.24)
2 cups chicken broth  ($0.76)
2 cups uncooked long grain white rice  ($0.78)
1 red onion, diced ($0.82)
2 red bell peppers, seeded and diced ($3.58)
2 (20 ounce) cans pineapple tidbits in juice ($2.74)
10 slices bacon, cooked and coarsely chopped  ($5.32)
Green onions, sliced (for garnish) 2-3 ($0.21)

Total: $24.51 for two, or $12.26 each

For each casserole, (or if you only want to make one).

3 boneless, skinless chicken breasts
1/2 cup brown sugar
1 cups low sodium soy sauce
1 1/2 cloves garlic, minced
1 cup chicken broth
1 cup uncooked long grain white rice
1/2 red onion, diced
1 red bell peppers, seeded and diced
1 (20 ounce) cans pineapple tidbits in juice, NOT drained
5 slices bacon, cooked and coarsely chopped
Green onions, sliced (for garnish)

Preheat oven to 425 degrees. Prepare casserole dishes with nonstick cooking spray.

In a large bowl, whisk together the brown sugar, soy sauce, garlic, and chicken broth. Add to each casserole dish. To each casserole dish, add half the uncooked rice, onion, bell pepper, and pineapple (with its juice). Place chicken on top.

Cover the dish tightly with aluminum foil. Bake for 55 minutes.

Uncover the casserole and remove the chicken. Chop the chicken into bite-size pieces or shred with two forks. Stir the chicken back into the rice and vegetables. Top with cooked bacon.

Let the one you are going to freeze cool at this point, while you return the second casserole to the oven and bake uncovered for an additional 5 to 10 minutes, or until the sauce has thickened.

Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

To reheat the thawed frozen one, preheat oven to 425 degrees, and bake uncovered for an additional 25 to 30 minutes, or until the sauce has thickened.

Allow the casserole to rest 5 minutes before serving. Top with sliced green onions.

Source: Large Family Table

Instant Pot Pad Thai

3-6 pounds chicken breast, cubed
1 cup sliced green onions
1 cup soy sauce
1/2 cup fish sauce
3/8 cup (or 6 Tablespoons) sesame oil
3/8 cup (or 6 Tablespoons) rice wine vinegar
1 1/3 cup brown sugar
2/3 cup peanut butter
12 cloves garlic, minced
4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1/2 cup lime juice (about 8 small limes)
1 (10 ounce) bag matchstick carrots

3 cups coleslaw mix
4 cups vegetable broth
2 (14 ounce) box rice noodles
½ cup chopped cilantro, to garnish
1 cup coarsely chopped peanuts, to garnish
Optional: 8 eggs, 4 cup fresh bean sprouts, 4 red bell pepper, thinly sliced

In a large skillet, brown the chicken on all sides. Set aside.
Add to a Crock-Pot: soy sauce, fish sauce, sesame oil, brown sugar, peanut butter, garlic, ginger, red pepper flakes, lime juice, and broth, mixing well. Add in green onions and carrots.
Cover and cook on low for 4 hours.
OR, prepare the liner of the electric pressure cooker with non-stick cooking spray. To the liner, add carrots, coleslaw mix, green onions (and red bell pepper, if desired). Pour liquid mixture over the  vegetables and stir. Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 7 minutes. After the cycle, perform a quick release.
Once vegetables and broth are cooked (either method), stir in the noodles and stir well. (Break the noodle in half if needed.) Put lid back on (either slow cooker or pressure cooker) and let cook (slow cooker) or rest (pressure cooker) for 10 minutes.

If you want to add the eggs, in a separate pan cook the eggs by scrambling the eggs, stirring occasionally. Add to the pot once the noodles are done.
When the noodles have softened to your desired texture, serve with chicken, cilantro, peanuts and fresh bean sprouts, if desired.
Modified from the recipe at Large Family Table

Tuscan Chicken Shepherd’s Pie

12 lbs russet potatoes (peeled and diced)
salt and pepper (for seasoning)
olive oil (for sauteing)
15 lbs roasted boneless chicken breast – cut into large pieces
3 medium onions – diced
10 cloves garlic – minced
10 cups diced carrots
10 cans white beans, drained and rinsed
2 sticks butter
1/2 cup flour
6 cups chicken stock
2 Tbl poultry seasoning (or to taste)
3 cups Mozzarella cheese 
1 cup Parmesan cheese 

Preheat oven to 350. Place potatoes in saucepan with enough water to cover. Add 1 tbl salt. Cover and cook potatoes until tender. While potatoes are cooking, heat olive oil in skillet and add onion and garlic, cook until soft.
Melt 1 stick butter and flour in saucepan and allow to cook, stirring for 3 minutes. Add onion, garlic, carrots, chicken broth and poultry seasoning. Whisk to combine and cook for 3-5 minutes. Add chicken and beans and stir to combine. Divide between 2 large pans.

Drain the potatoes. Add 1 stick butter, Mozzarella cheese and mash. Add enough milk to preferred consistency. Spread on top of chicken and beans mixture. Sprinkle Parmesan cheese on top. Put in oven to brown/bake for 15 – 20 minutes.

Serves 50

Source: Cooking for a Crowd

Stir Fry with Beef

 12 lbs trimmed lean beef strips
olive oil for sauteing
15 peppers, sliced (a variety of bell peppers)
15 medium sized onions, sliced
8 cups of dry rice
Stir fry Sauce:
1 cup soy sauce
4 tsp ground ginger
2 Tbl minced garlic
2 Tbl sesame oil
1 cup brown sugar
2 tsp crushed red pepper flakes

In batches, saute beef strips in small amount of olive oil. Remove beef when done and add sauce ingredients to saute pan (leave liquid from beef in pan). Stir until sugar is dissolved. Add peppers and onions. Cook until vegetables are crisp-tender (or longer if you like your veggies soft). Add reserved beef to vegetables and season with salt and pepper to taste. Prepare rice according to directions. Serve beef and vegetables over cooked rice.

Makes 50 Servings

Source: Cooking for a Crowd

Vegetarian Lasagna

Red Sauce:
10 lbs diced eggplant
10 lbs diced squash/zucchini
5 lbs diced peppers/onions
1/2 cup diced garlic
2 # 10 cans of diced tomatoes
20 oz frozen spinach

Saute garlic and onions in olive oil until softened. Add all other vegetables (except tomatoes) and cook until tender. Add tomatoes and season with salt, pepper, basil and oregano. Let simmer at least 1 hour until ready to layer.

Filling:
5 lbs cottage cheese
10 eggs
2 cups Parmesan cheese
1 Tbl garlic powder

Mix above ingredients, set aside

White Sauce:
3 sticks butter
3/4 cup flour
12 cups milk
1 cup Parmesan cheese
1 tsp fresh nutmeg
salt and pepper to taste

Slowly melt butter, stir in flour until incorporated. Add milk 2 cups at a time until sauce starts to thicken. Add cheese and nutmeg. Salt and pepper to taste.

3 lbs uncooked lasagna noodles (or any type short pasta)

Place small amount of sauce in bottom of 3 pans.

Prepare lasagna with following layers:
lasagna noodles
red sauce
cottage cheese mixture
lasagna noodles
red sauce
cottage cheese mixture
lasagna noodles
white sauce

Bake at 350 for 45 minutes. Let rest for 15 minutes before serving.

Serves 50 (use 3 full size catering pans)

Source: Cook for a Crowd

Orange-Ginger Chicken Stir-Fry

18 cups cooked brown rice

18 cups cubed grilled chicken
4 cups snap peas
6 cups carrots, chopped into coins
4 cups onions, chopped (divided)
6 cups cauliflower, chopped into small florets
16 cups fresh bok choy, diced
10 cloves garlic, minced
8 oz. soy sauce
½ cup orange juice
zest of 1 orange
4 Tbl powdered ginger
8 oz. honey
2 Tbl chili oil
¼ cup corn starch
32 oz. chicken broth
toasted sesame seeds, for garnish
Olive or Canola oil, for cooking

Prep: Preheat oven to 375. Cook rice according to package instructions and divide among three large serving pans. Toss vegetables (reserve half of the onions to use with bok choy) in olive oiland place in pan. Do not add salt! (The soy in the sauce provides plenty of sodium.) Divide cooked chicken into pans over rice. Roast vegetables for 20 minutes in the oven..
Bok Choy: To cook the bok choy, heat olive oil in a large saucepan. Add 1 tbl of the minced garlic and cook until fragrant. Add remaining 2 cups onions and cook until translucent. Add a couple of dashes of soy sauce. Finally, add the bok choy to the pan, stirring continuously until leaves wilt. This is easiest when done in batches.
Sauce: Meanwhile, whisk the cornstarch and chicken broth together in a bowl. In a separate bowl, combine 1 cup soy sauce, orange juice, honey, ginger, chili oil, and orange zest. In a large pot, cook garlic in EVOO until fragrant. Add soy sauce mixture and heat until boiling. Pour in the cornstarch slurry and stir continuously until desired thickness is attained. If the sauce gets too thick, thin it with equal parts orange juice and chicken broth.

Makes 50 servings

Source: Cook For a Crowd

Asian Chicken and Noodle Soup

3 Tbsp Canola oil 

4 ¹⁄4 cups Onions, fresh, peeled, ¹⁄4" diced  

4 Tbsp Ginger, fresh, grated OR 2 Tbsp ginger, ground 

2 tsp Garlic, jarred, minced 

1 tsp  Salt, table 

2 tsp Black pepper, ground 

2 lb 6 oz Chicken breast, boneless, skinless, cooked, ¹⁄2″ diced 

4 quarts Chicken broth

¹⁄2 cup Soy sauce, low-sodium  

12¹⁄2 oz Stir-fry/Chinese egg noodles, enriched, uncooked  

12¹⁄2 oz OR 6 ¹⁄4 cups Cabbage, fresh, shredded 

1 lb 1 oz Spinach, fresh, baby leaves, whole, packed  

²⁄3 cup Green onions with tops, fresh, chopped

2 tsp Sesame oil  

Heat canola oil in a large pot over medium–high heat. Add onions and cook for 5 minutes or until onions are soft.  Stir in ginger, garlic, salt, and pepper. Cook for 3 minutes or until ginger and garlic become fragrant. Add chicken, chicken broth, and soy sauce. Bring to a boil and continue cooking on medium–high heat, about 15–17 minutes.   Stir in noodles and cabbage. Cook for 4 minutes or until noodles are soft.  Stir in spinach, green onions, and sesame oil. Remove from heat.  Makes 25 1¹⁄4 cup servings.

Chicken and Rice Soup

2 tsp Old Bay seasoning  

¹⁄2 tsp Onion powder 

¹⁄2 tsp Garlic powder 

1 Tbsp Poultry seasoning 

15 oz 2¹⁄3 cups Brown rice, long-grain, regular, dry, parboiled  

1 gal Water  and 4 Chicken bullion cubes  OR 1 gal chicken broth

³⁄4 cup Celery, fresh, chopped 

2 cups Carrots, sliced 

³⁄4 cup Onions, fresh, chopped 

14 oz Mushrooms, fresh, sliced  

2 Tbsp Parsley, dried  

1¹⁄2 tsp Black or white pepper, ground  

1¹⁄2 tsp Basil, dried  

2 lb 4 oz OR 3³⁄4 cups  Chicken (or turkey), cooked, diced ¹⁄2" pieces 

In a medium stock pot, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken bullion cubes (or chicken broth). Cook uncovered over medium–high heat. Bring to a boil.  Simmer uncovered over medium heat for 10–15 minutes or until rice is completely cooked. Remove 2 cups  rice, and set aside.

Add celery, carrots, onions, mushrooms, parsley, pepper, and basil. Cook uncovered for 10–15 minutes or until soft.  Purée ingredients in stock pot with an immersion mixer for 3–5 minutes until mixture has a smooth consistency. Fold in remaining rice that was set aside and the diced chicken. Heat until chicken is warmed.

Makes 25 (1 cup) servings.

Vegetable Beef Soup

1 lb 8 oz Raw London broil, cut into 1/4 inch cubes OR ground beef  

2 qt Beef broth

3-15 oz. cans tomatoes, diced, undrained 

³⁄4 cup Celery, fresh, chopped 

¹⁄2 cup Onions, fresh, chopped 

2 tsp Salt  

¹⁄2 tsp Black or white pepper, ground  

1 Tbsp Onion powder  

1 Tbsp Seasoned Salt or Salt-free seasoning

3 Tbsp Garlic powder  

¹⁄8 cup Parsley, dried  

3 Tab. Italian Seasoning OR Mexican Seasoning

9 oz OR 1¹⁄2 cups Corn, frozen 

19 oz OR 3³⁄4 cups Peas and carrots, frozen 

7 oz  OR 1¹⁄3 cups Green beans, frozen  

Place beef in a large stock pot. Heat over high heat uncovered for 5–8 minutes. Stir often until meat is well done. Add beef broth, tomatoes, celery, onions, salt, pepper, onion powder, seasoning, garlic powder, parsley, and Italian OR Mexican Seasoning. Bring to a boil. Reduce heat to medium and cover. Simmer for 20 minutes Add corn, peas, carrots, and green beans. Cover and simmer over medium heat for 15 minutes or until vegetables are tender.

Makes 25 (1 cup) servings.

Jalapeno Popper Soup

3 pounds chicken breast, cubed

½ cup (1 stick) butter

1 onion, diced

2 tablespoons taco seasoning blend

6 to 8 jalapenos, seeded, stems/membranes removed, and sliced

4 cloves garlic, minced

4 cups chicken broth

1 (8 ounce) package cream cheese, softened

1 cups shredded medium cheddar cheese

2 cups shredded monterey jack cheese

1 ½ cup heavy cream

Instructions for the Instant Pot

Set the pressure cooker to “saute” until hot. In small batches, brown the chicken and onions in butter. Set aside and keep warm.

When all of the chicken is browned, deglaze the bottom of the pressure cooker by adding the chicken broth and scraping the bottom with a wooden spoon.

Return the chicken and onions to the electric pressure cooker and add garlic, seasonings, and jalapeno. Stir together.

Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. After the cycle, allow a natural release for at least 5 minutes.

Stir in the remaining ingredients until the cheese is melted and smooth.

For the slow cooker:

In a large skillet, brown the chicken on all sides before adding to the slow cooker.

Prepare the slow cooker crock with non-stick cooking spray. Add the chicken, onions, jalapenos, garlic, and dry seasoning. 

Reduce the chicken broth to 3 ½ cups. Pour over chicken.

Cover and cook on low for 5 to 6 hours. 

Prior to servings, stir in the cheeses and heavy whipping cream until melted and smooth.

• *Note: If taco seasoning blend is not available, use these seasonings as a substitute:

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

½ teaspoon dried oregano

½ teaspoon paprika

Source: Large Family Table

Red Beans and Rice

1 tablespoon olive oil 

1½ cups onions, fresh, peeled, ¼" diced 

1½ cups green bell peppers, fresh, ¼" diced 

3 cloves garlic, fresh, minced (1 clove is about ½ teaspoon minced) 

¾ cup brown rice, instant, uncooked 

2 teaspoons cumin, ground 

2 teaspoons oregano, leaves, dried 

½ teaspoon salt, table 

½ teaspoon black pepper, ground 

2 cups vegetable or chicken broth 

3 cups kidney beans, dark red, canned, drained and rinsed; or kidney beans, dry, cooked

Heat oil on medium–high in a medium skillet. 

Add onions and peppers, and sauté for about 3 minutes or until onions are soft. 

Reduce heat to medium. 

Stir in garlic, brown rice, cumin, oregano, salt, and pepper. Cook for 1 minute or until rice and spices become toasted, stirring constantly. 

When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium–high, and bring to a boil. 

Stir in kidney beans. Reduce heat to medium, and simmer for 5 minutes or until rice becomes tender. Heat to a temperature of 140 °F for at least 15 seconds. 

Makes 6 ¾ cup servings.

Easy Zucchini Lasagna

2½ ounces mozzarella cheese, shredded

1 cup cottage cheese 

3 tablespoons tomato paste

1 cup tomato sauce, canned 

1 teaspoon oregano, dried 

1 teaspoon basil, dried 

½ cup plus 1 tablespoon onions, fresh, peeled, ¼" diced

2 cloves garlic, fresh, minced (1 clove is about ½ teaspoon minced) 

¼ teaspoon black pepper, ground 

1½ cups zucchini, fresh, unpeeled, thinly sliced 

4 ounces lasagna noodles, enriched, oven ready (6 sheets) 

1 tablespoon Parmesan cheese, fresh, shredded 

Nonstick cooking spray

Preheat oven to 350 °F. 2. Reserve 1/3 cup of mozzarella cheese, and set aside for later use. 

Make cheesy tomato sauce: combine remaining mozzarella cheese, cottage cheese, tomato paste, tomato sauce, oregano, basil, onions, garlic, and black pepper in a small bowl. 

Divide zucchini evenly into two parts, about ¾ cup. 

Lightly coat a medium baking dish (about 8" x 8") with nonstick cooking spray. 

Assembly: First layer. Spread ¾ cup of cheesy tomato sauce evenly on the bottom of baking pan. Cover sauce with 3 sheets of oven-ready lasagna noodles. Then, cover noodles with ¾ cup of zucchini slices. Second layer. Repeat first layer. Third layer. Top layers 1 and 2 with the remaining cheesy tomato sauce (about ¾ cup), and then finish by sprinkling on the reserved shredded mozzarella cheese (1/3 cup) and the Parmesan cheese (1 Tbsp). 

Cover tightly with foil, and bake until zucchini is tender, about 30 minutes. Remove from oven. Remove foil, and bake uncovered until cheese starts to brown slightly, approximately 15 minutes. Let lasagna stand 10 minutes before serving. Cut into 6 even pieces, Serves 6.  

Savory Rice Pilaf

1 teaspoon canola oil 

¼ cup onions, fresh, peeled, ¼" diced 

¾ cup rice, enriched, parboiled, uncooked 

2 tablespoons almonds, chopped 

1/8 teaspoon salt, table 

1/8 teaspoon allspice, dry, ground 

¼ teaspoon turmeric, dry, ground 

¼ teaspoon curry powder, dry, ground 

½ teaspoon pepper, black, ground 

1 cup vegetable broth, low-sodium 

Nonstick cooking spray

Preheat oven to 350 °F. 

Heat oil on medium–high heat in a medium skillet. Add onions, and sauté until tender, about 3 minutes. Reduce heat to medium. Add uncooked rice, almonds, salt, allspice, turmeric, curry powder, and black pepper. Stir constantly until rice is yellow and almonds and seasoning are lightly toasted, about 1–2 minutes. Do not burn. 

Stir in broth. Increase heat to medium–high, and bring to a boil. Remove from heat. 

Lightly coat a small baking dish (9" x 9") with nonstick cooking spray. Spread mixture evenly into baking dish. Cover with foil, and bake for 30 minutes or until liquid is fully absorbed. Fluff the rice gently with a fork. Makes - ¼ cup packed servings. 

Creamy Curried Vegetable Soup

2 qt Water  

1 lb Fresh carrots, diced

1 lb Fresh celery, diced  

1 lb Fresh butternut squash, diced

1¹⁄4 cups Fresh onions, diced

1 qt Apple juice

2 Tbsp Curry powder

2¹⁄2 tsp Salt

¹⁄2 tsp Pepper, black 

1 Tbsp Parsley, dried

1 tsp Cinnamon

1¹⁄2 cups Coconut milk, unsweetened 

In a large stock pot, add water, carrots, celery, squash, turnips, onions, apple juice, curry powder, salt, black pepper, parsley, and cinnamon. Simmer uncovered over medium–high heat for 2 minutes, stirring occasionally. Bring to a boil. Reduce heat to medium. Simmer uncovered for 10–15 minutes or until soft.   

Purée ingredients in stock pot with a hand mixer for 3–5 minutes until mixture has a smooth consistency. Fold in coconut milk. Simmer uncovered over medium heat for 1–2 minutes.

Makes 25 -1 cup servings.

Stir-Fried Green Rice, Eggs, and Ham or Tofu

2 lb 13 oz Brown or White Rice

24 Fresh large eggs, beaten OR 2 ½ cups Liquid eggs

¼ cup Canola Oil

2 cups OR 12 oz  Ham and/or Tofu, diced ¼’’

2 cups Fresh green onions, diced

1 ½ lb OR 3 cups Fresh spinach, chopped OR Frozen chopped spinach, thawed, drained

1 Tbsp Sesame oil 

1 tsp Low-sodium soy sauce

Make rice according to package directions.

Whisk eggs with ¼ cup water. Lightly coat pan with pan release spray. Cook half of egg mixture. Chop and set aside.Reserve other half of egg mixture. Sauté ham or tofu in vegetable oil over high heat for 2 minutes or until ham begins to brown. Reduce heat to medium. Mix in brown rice. Add remaining egg mixture. Stir frequently for about 5 minutes, or until cooked. Mix in onions, spinach, chopped egg, sesame oil, and soy sauce.  

Makes 25-1 cup servings.