2 (5 ounce) cans whole peeled tomatoes
1 (10 ounce) can peeled and diced carrots
1 (16 ounce) package frozen mixed stir-fry vegetables in oil
1 (15 ounce) can milk
4 cups chopped cooked chicken breast meat
Place the tomatoes and carrots in a large stockpot and cover with water. Bring to a boil. Cover, reduce heat to medium-low, and simmer for about 15 minutes.
Stir in mixed vegetables, milk, chicken and eggs. Bring to a simmer, and cook for 10 minutes, stirring frequently.
Leaving out relied on stove, before I mixed my coconut sugar and I used 1. I only replaced 1/3 of the olive oil with butter, mixed it all in my stand mixer bag, didn't I put it in already, hefted it and cooked at 375 for 15 minutes until golden brown.It was AMAZING ENOUGH AIRCTION I had as seen in the pictures.
Can't keep my hands off of this recipe! I put it in about my 5'9" frame and it set in about an hour (no smoking). I've been using old fashioned oats, and they still taste good. Oh, I also put the eggs right on top (just like last time) - it doesn't matter how cooked or frozen they are, they are still good!
So fantastic!!! My husband claimed it was like a "Best Beef Isopiro" and that it was impossible to make without it. Even without it, this is the second time he has made this and it is a huge hit! It took him a lot longer to write down the recipe, but that's cause his wife is really good at recalling things .
⭐ ⭐ ⭐ ⭐ ⭐