Directions: |
Directions:Vegetable Preparation
Tomato, Green Pepper, Onion, Carrot, Beet (or any vegetable that strikes your fancy)
1. Wash
2. Dice
3. Set aside
Chicken Preparation
1. Steam frozen chicken breast (Place about 3 fingers of water in the pot, so it doesn’t burn). Add Seasoning to Chicken Breast to Taste. (Possible Combination: Salt, Pepper, Oregano, Chicken Seasoning Salt)
2. Add to stovetop, cover with lid, let sit on medium heat until cooked. Check it every five minutes, to see if it needs more water.
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3. Shred cooked chicken. (Place two forks on chicken breast, applying pressure pull them in opposite directions. Repeat until the chicken is in small stringy sections to your preference)
4. Set aside. (To speed up our every day cooking, we often have shredded chicken in the fridge or freezer, ready to be defrosted/heated for our meal needs.)
Sauce Preparation
1. In a large saucepan, heat the extra virgin olive oil.
2. Add the vegetables (but only half the beets) to the saucepan. Sautee and stir occasionally.
3. Add tomato sauce to the mixture once the vegetables are cooked (softer). Stir occasionally as the sauce warms up.
4. Add the rest of the beets, chicken, and sprinkle some oregano on the sauce. Mix the sauce together, let heat for a few minutes.
5. Enjoy over noodles (we enjoy homemade egg noodles) or rice (we enjoy brown)! |
Personal
Notes: |
Personal
Notes: Every time I make this, it turns out differently and I use different premade or homemade sauces. I also add different vegetables.
I've tried making this in the crock pot, but I wouldn't add the beets until the very end of that process because they lose their flavor and magic when they have been in the crock pot all day.
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This recipe for Hodge-Podge Spaghetti Sauce is from