Thanks for coming back to watch another What’s for Dinner video here on my channel. This week I’m sharing 3 meals, but 6 recipes!! We did a lot of cooking and had a lot of fun while we cooked so I hope you enjoy. 🙂
Want to submit a Subbie Supper recipe to be featured in an upcoming What’s for Dinner video? Email: [email protected]
SUBJECT: Subbie Supper
0:00 Introduction
0:25 Salsa Fresca Chicken
3:30 Mexican Rice
4:53 Guacamole
9:49 Ground Turkey Sweet Potato Skillet
15:36 Potato Salad
19:12 Subbie Supper Intro
20:27 Bobby D Sandwich
THIS WEEK’S RECIPES:
SALSA FRESCA CHICKEN: https://www.eatwell101.com/salsa-fresca-chicken-bake-recipe
MEXICAN RICE: https://www.seededatthetable.com/easy-mexican-rice/
GUACAMOLE:
3 avocados
salt and pepper to taste
1 tbsp garlic powder
juice of one lime
2 tbsp chopped cilantro
3 tbsp sour cream
Combine all ingredients in a bowl and enjoy!!
GROUND TURKEY SWEET POTATO SKILLET: https://www.lifeloveliz.com/2017/05/15/ground-turkey-sweet-potato-skillet/?utm_content=buffera0fb9&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer#_a5y_p=6338506
*SUBBIE SUPPER* Submitted by Amanda
BOBBY D SANDWICH:
Oil for frying
Thin chicken cutlets
Italian bread crumbs
Egg
Flour
Pepper jack cheese, sliced
Thick cut bacon
Ranch dressing
Shredded lettuce
Thinly sliced onions
Tomato
Good Italian bread (sub length)
STEPS:
Heat oil in pan. Pat chicken dry. Create breading station of flour, egg, breadcrumbs. You know the drill! Fry until golden and place on paper towel to drain.
Fry bacon in strips.
Place chicken on baking sheet. Top each piece with a piece of pepper jack, top with bacon, and another piece of cheese. Bake/broil until melted.
Assemble sandwich: lightly toast Italian bread. Ranch dressing then lettuce (the ranch helps hold the lettuce on the sandwich like glue-that’s the deli experience there!) add tomato, onion, chicken-bacon-cheese cutlet. Yum!
Serve with chips, potato salad, and pickles.
POTATO SALAD:
2.5 lbs red potatoes, chopped (skin on)
2 hard boiled eggs, chopped
8 oz dill relish
1/2 onion, diced
1/2 green bell pepper, chopped
1/2 cup mayo
1-2 tbsp mustard
1/2 tsp sugar
salt and pepper to taste
Boil potatoes for 10-12 minutes until fork tender. Drain and add to a large bowl. Add all other ingredients, mix, cover and refrigerate for at least 3 hours before eating.
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