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shrimp-crab scampi with Linguini
Baked Nachos with chicken, cheese, peppers...    

Grilled chicken thighs with honey-bean sauce

Chilled fruits, beans, and veggie salad

Crunchy Dried Lemon peel oven fried fish.

Grilled chicken breast salad

Crunchy Pumpkin seed oven-baked fish

Grilled mushroom, shrimp & salmon

Garden salad with shrimp

Sauteed noodles and pepper

Stir-fried veggie with crab meat & shrimp

Curry- turmeric shrimp & veggies

veggie salad with  chicken & avocado

                                      Jerked Turkey Thigh, Escovitch Fish
                                      Steamed Cabbage & Rice and Peas

Cornmeal Bread Pudding

BUTTERNUT SQUASH SPLIT PEAS SOUP

Total Time - 60minutes
Serving- 6

INGREDIENTS

1cup of peeled butternut squash
1/2 cup split peas
1/2 cup of medium-sized chopped onion
4 ounces of chicken breast cutlets
1teaspoon Laury seasoned salt
1teaspoon black pepper

DIRECTIONS

Step1 
Cook the squash and split peas together in approximately 6 cups of water or enough water to allow both to cook until they are tender. Remove the cooked squash and peas from the fire and set them aside to cool for 5 minutes before bending.

Step 2
Pour the water, squash, and peas into a blender or a food processor and puree them.

Step 3
Pour the mixture in a pot and add chicken breast cutlets, garlic, seasoned salt, pepper, and let it simmer over a low flame for another 10 minutes, or until the chicken is tender. Add a little more water if the soup is too thick, and further season to your desired taste if needed.

Comments

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