Veggie Wellington

Two years ago, I had surgery. I didn't request a meal from my mom's club because Kevin stayed home with him. One friend, however, was kind enough to bring me a meal because the surgery was around my birthday. She told me "It'll be vegetarian, is that ok?" I told her it was more than ok. The meal was excellent and I so want to share it with you because it's easy as anything. Sadly, my old computer ate the recipe...but I know it by heart...however, measurements escape me. Honestly, this is one of those recipes...you just need the ingredients...or an idea...and you got it...

Veggie Wellington

1 sheet of puff pastry (You can double this recipe easily if needed)-thawed

4 oz of goat or feta cheese

4 oz of sundried tomato pesto (you can opt this out)

Mixture of fresh vegetables (for example, I like to use broccoli, asparagus, and/or mushrooms, onions).

1 large Egg (opt)

homemade or jarred sauce.

Preheat oven to 425. Spray a baking sheet (or 2) with cooking spray. Chop up desired veggies. Mix in a bowl with cheese and pesto. Set aside. Roll out dough....cut into four triangles (per sheet if using multiple sheets). Pile on veggie mixture on each triangle. Make sure you can seal the triangles. Seal the triangles and place them on the baking sheets. If desired, beat egg and brush onto tops of triangles. Bake for 20-25 minutes or until triangles are golden and puffy. Heat sauce and serve on top of pastry. Enjoy!

Recipe edit - Slow cooker Indian Chicken

Sorry! The proper name for the Tastefully Simple Spice is Flavors of India - Season Salt...Sorry!

-J

Indian Chicken - Slow Cooker

For the lack of a better name...I name this dish Indian Chicken...I'll get to why in a minute...

This dish is a classic example of how you play with a recipe and come out with something totally different. This recipe was morphed from Taste of Home's Slow Cooker Chicken Curry. Slow cookers rock!

So back to how I changed this dish. I've been wanting to mess with curry. I thought I had curry in the pantry...but I c did not...however I DID have Tastefully Simple's Flavors of India Season Salt. The original recipe also called for Peach salsa...I realized as I went to make the dish that I had regular. Then my eyes caught onto some cherry chutney my boss gave me before I moved. There were tomatoes in that...so again, I substituted...In the end...the dish came out great and even Kevin loved it. Added bonus, with the Halloween madness, I went to serve the dish and realized I didn't make a veggie...but no worries...there were kidney beans in the recipe...yeah!

Slow Cooker Indian Chicken

Chicken breast halves (bone in, bone out...whatever you fancy, I did bone out) - package

1 can (15 oz) white kidney or cannellini bean, rinse and drained

1/4 cup thinly sliced sweet onion (or red gives it an extra kick, I did red)

1 cup cherry (or any other flavor) chutney

1 TBSP Tastefully Simple's Taste of India Season Salt (ingredients are sea salt, tumeric, dehydrated garlic, spices in case you don't have on hand)

1 cup Aborio (risotto) rice

1 1/2 cups water

1 TBSP butter (opt.)

Place Chicken, kidney beans, and onion in 4 qt slow cooker. Combine chutney and Taste of India Season Salt in a bowl; pour over top. Cover and cook on low 6-8 hours.

Bring water to a boil in a pot. Add rice (and 1 TBSP of butter - if desired). Simmer rice for 20-25 minutes (covered) or until water is absorbed. Serve chicken over rice.