Monday, November 14, 2011

Recipes from Martha

Martha Stewart's Living magazine had a baked sweet potato topped with sauteed brussel sprouts, blue cheese, pecans, and dried cranberries.  It looked amazing and it really was!  It was really filling too. 

Then sometimes I like to have cooked chicken on hand for sandwiches, salad or chicken salad. I always use Martha's poached chicken recipe and then I use the liquid it's cooked in as chicken broth.  It works great every time.  Store the chicken in an airtight container for the next couple of days for instant meals!

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