@andreacstone

EPISODE 3 of WEEKNIGHT EATS⭐️ All recipes are listed below!! CHICKEN POT PIE 1 shredded Rotessori 1 bag frozen peas and carrots 5 gold potatoes 1 onion Garlic powder Onion powder Sage Thyme Butter Chicken broth Milk Flour Start my melting butter and oil in a pan Add onion and potatoes and saute until soft. Next add frozen veggies and sauce until soft. Add chicken. Mix all together Pour a couple tablespoons of flour over everything and mix together. Bring to high heat and add milk and chicken broth to create a rouge. Bring to a simmer and let simmer until sauce is nice and thick. Pour into a pie dish and top with one pie crust. Bake at 350 for 30 minutes. You can broil for a few mins at the end to golden the crust. CHICKEN MEATBALLS AND SPAGHETTI 1 lb ground chicken ½ cup panko bread crumbs 1 egg Italian seasoning Garlic powder Onion power Mix everything together and be careful to not over mix. Bake at 400 for about 20 mins Transfer to a pot and let simmer with a jar od red sauce I served with Brami protein pasta! SALSA VERDE ENCHILADAS 2 teaspoons avocado oil ½ yellow onion, diced 1 red or yellow bell pepper, diced 3 garlic cloves, minced 3 cups cooked shredded chicken 1 4-ounce can mild diced green chiles ½ teaspoon sea salt, plus more to taste ½ teaspoon cumin Juice of 1 small lime ⅓ cup sour cream 2 cups shredded Monterey Jack cheese, divided (or anything similar works) ½ cup shredded sharp cheddar cheese, divided 8 tortillas (flour, or I like Siete Foods for gluten-free)1 15-ounce can green enchilada sauce (or salsa verde) Preheat oven to 400°F and lightly grease a 9×13-inch baking dish. Heat the oil in a large skillet over medium heat. Add the onion & bell pepper and sauté for 5–6 minutes, until softened. Stir in the garlic and cook for another 1 minute. Add the shredded chicken, green chiles, salt, cumin, lime juice, sour cream, 1½ cups Monterey Jack cheese, and ¼ cup cheddar cheese. Stir until creamy and combined. Remove from the heat. In a saucepan over low heat, combine the green enchilada sauce and chicken broth. Stir until warmed through and smooth. Pour small amount of the sauce into the bottom of the baking dish. Warm tortillas slightly so they’re easier to roll. Spoon 1–2 tbsp of sauce onto each tortilla, then fill with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Pour remaining sauce over the enchiladas, leaving some of the tortilla edges exposed so they can crisp up while baking. Top with the remaining cheese and bake uncovered for 20–25 minutes, until bubbly and golden around the edges. SALSA VERDE SHRIMP AND RICE 1 tablespoon extra-virgin olive oil 1 cup diced red onion 2 Anaheim chilies, seeded and diced (or substitute green bell pepper, or jalapeño for more heat) 1 poblano pepper, seeded and diced 1 red bell pepper, seeded and diced 3 cloves garlic, minced ½ cup basmati rice 1 cup bone broth 1(16-ounce) jar salsa verde 1 to 1½ pounds small or medium wild shrimp, peeled, deveined, and tails removed 1 teaspoon ground cumin ½ teaspoon smoked paprika 2 teaspoons Himalayan pink salt ½ cup chopped fresh cilantro, plus more for garnish (optional) Juice of 1 lime, plus (optional) wedges for garnish Freshly ground black In a large skillet, heat the oil over medium heat. Add the onion, Anaheim chilies, poblano pepper, and bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until softened. Add the garlic and cook for 1 minute more. Stir in the rice and cook for 1 to 2 minutes, until lightly toasted. Pour in the broth and salsa verde. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the rice is tender. Season the shrimp with the cumin, paprika, and 1 teaspoon of the salt. Arrange the shrimp in an even layer on the top of the rice. #mealprep #wweknightdinner #dinnerideas #weeknightdinner @Carbone Fine Food @FAGE @Siete Foods

On the profile · Sep 16, 2026