Tomato & Avocado Salad Recipe
This delicious little dish is perfect for lunch and super easy to make.
What you will need:
8 – 10 grape or cherry tomatoes
1 medium sized avocado
1/2 lime
salt and pepper to taste
2 – 3 sprigs of cilantro
Cut tomatoes in half. Slice avocado length-wise around. Open it up and dice each half while still in the peel. Then take the and carefully scrape around the sides to loosen pieces and empty on to plate or bowl. Tear cilantro leaves from stem and sprinkle over the avocado and tomatoes. Squeeze lime juice over avocado and toss with tomatoes and salt and pepper. Enjoy!
Easy Turkey Potpie
Whole turkey breast – about 1lb chopped
1 can of cream of potato soup
1 can of cream of chicken soup
2 table spoons of poultry seasoning
1/2 teaspoon of pepper
2 tablespoons of garlic powder
1 tablespoon of paprika
1/4 of water
3/4 of 2% milk
2/3 bag of frozen mixed vegetables
2 tablespoons of salt
1 can Grands buttermilk biscuits
Directions:
In a large boiling pot, add 6 cups of cold water. Season the water with salt, garlic powder, and paprika. Add turkey breast and bring to boil. Cover and continue to boil until done (about an hour). Remove from water and let rest on cutting board. Empty cream of potato and cream of chicken soups into a bowl. Add water, milk, and poultry seasoning. Lightly whisk to ensure not to break up the potatoes. Mixture should pour like heavy cream, slightly thin. Once the turkey has cooled, cut into cubes. It may shred as you chop. Do not cut too small. In a large glass casserole dish, spread turkey in a thin layer. Then add the frozen vegetables and lastly the soup mixture. Lightly toss the ingredients together until fully coated. Heat oven to 350 degrees and back mixture uncovered for 15 minutes. Stir then add biscuits in a layer across the mixture and cook for an additional 15 minutes or until biscuits are golden brown. Let cool for 10 minutes and serve while warm. Refrigerate leftovers by covering with foil.
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