Almond Crusted Chicken with a Strawberry Vinegarette

Ingredients!
- 2 chicken breasts
- 3/4 cup panko
- 1/3 cup sliced almonds
- 1 Tbsp fresh rosemary
- pepper to taste

- 1 tsp oil
- 1/4 cup diced shallot
- 1/2 cup strawberry preserves (I like mine sweet, if you want more vinegar, reduce to 1/3)
- 3 Tbsp balsamic vinegar
- 1/3 cup low-sodium chicken broth


So first, preheat your oven to 375 deg F

Then throw your almonds, pepper, rosemary, and panko into your food processor. Pulse a few times until it's even and then pour onto a plate

Coat your chicken in the panko mix and put on a pan and into the oven for about 15 minutes.

Brown your shallots in a little bit of olive oil.

 

Add your vinegar and cook off for about 2 minutes. 

Add your strawberry preserves and mix until all cohesive and melted.

Add your chicken broth and mix until it reduces just a bit.

Cut up some strawberries, pour your sauce over your crusted chicken, and enjoy!

Copy-cat Medieval Times Tomato Bisque

Ingredients!
(for this batch I multiplied everything by two, to get all of the freezable containers.)
- 1/8 cup butter
- 1 onion
- 1.5 sticks celery
- 1 carrot
- 2 cloves garlic
- 3 Tbsp flour
- 3 Tbsp tomato paste
- 4 cups chicken broth (or 2 chicken, 2 veggie)
- 2 (14.5oz) cans of fire roasted tomatoes
- 3 Tbsp sugar
-1/4 tsp nutmeg
- 1/4 cup cream (or soy milk)
- salt and pepper to taste

So gather you ingredients and and prep a huge pot.

Put your butter and garlic at the bottom of the pot and let the garlic brown.
Add all of your chopped veggies and let those simmer in your butter/garlic mixture.

Mix all of your liquids (except for cream) and the flour in a bowl. Leave out your tomatoes because there's a ton of them.

Pour everything in your pot, cover, and let simmer for about 15 minutes.

Once your 15 minutes have passed and all of your ingredients are tender, go ahead and use a STICK MIXER! (easiest way) to mostly liquify your soup.

Add your cream and stir in after you turn off the heat.

Now.... since I made a TON of soup. I portioned it out into double servings in containers and froze them!

*** big plus of this soup... it freezes really well and also thaws in about 5-10 min in a pot. Such a quick dinner!

Make some Garlic bread and enjoy your soup!