This is a super easy and super yummy chicken pot pie recipe that I got from my best friend in high school. Hope y'all enjoy it as much as we do!!
2 cans cream of potato soup
1 can cream of celery
1 can Veg-All drained (16oz.)
2-3 chicken breasts cooked and shredded
1/2 cup milk1 egg slightly beaten
1/2 tsp. thyme (I use a little less, however this little spice is important)
1/2 tsp. black pepper
2- 9 in. Pillisbury Ready pie crusts
Combine all ingredients. Pour into pie crust. Cover with other pie crust and seal edges. Cut small slits in top crust only. Bake at 375 degrees for 40-50 minutes until crust is brown and filling is bubbling through slits in top. Cool 10 minutes before serving.
Sunday, January 30, 2011
Crockpot Chicken Stew by Erin Birch
Crockpot Chicken Stew by Erin Birch
Serves 6 - Prep Time 20 mins - Cook 4-6 hours/8-10 hours
Instructions:
- 2 lbs of chicken breast (cubed)
- 2 cans of fat free chicken broth
- 3 cups of potatoes (peel & cubed)
- 1 cup onion (chop)
- 1 cup celery (chop)
- 1 cup carrots (chop)
- 1 tsp of paprika
- ½ tsp of black pepper
- ½ tsp of sage
- ½ tsp of thyme
- 6 oz tomato paste (no salt)
- ¼ cup water
- 3 T cornstarch
Mix first 11 ingredients in crockpot and cook for 4-6 hours on high or 8-10 hours on low. 30 minutes before ready to eat, mix water and cornstarch until smooth then pour into crockpot and mix (this will thicken it). Serve with crusty rolls. Perfect winter time, hearty, low fat dinner! Enjoy!
Erin
Serves 6 - Prep Time 20 mins - Cook 4-6 hours/8-10 hours
Instructions:
- 2 lbs of chicken breast (cubed)
- 2 cans of fat free chicken broth
- 3 cups of potatoes (peel & cubed)
- 1 cup onion (chop)
- 1 cup celery (chop)
- 1 cup carrots (chop)
- 1 tsp of paprika
- ½ tsp of black pepper
- ½ tsp of sage
- ½ tsp of thyme
- 6 oz tomato paste (no salt)
- ¼ cup water
- 3 T cornstarch
Mix first 11 ingredients in crockpot and cook for 4-6 hours on high or 8-10 hours on low. 30 minutes before ready to eat, mix water and cornstarch until smooth then pour into crockpot and mix (this will thicken it). Serve with crusty rolls. Perfect winter time, hearty, low fat dinner! Enjoy!
Erin
Tuesday, January 25, 2011
Pork Tenderloin with Mustard Sauce by Kathryn Good
This is a good one for a "meat and potatoes" husband. Easy, yummy
recipe from Martha Stewart. A salad or mixed veggies makes an easy
side.
Pork Tenderloin with Mustard Sauce Prep: 10 minutes Total: 45 minutes
INGREDIENTS
Serves 4 to 6.
1 tablespoon olive oil
2 pork tenderloins (3/4-1 pound each), trimmed
Coarse salt and ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
DIRECTIONS
1. Heat oil in a large skillet over high heat. Season pork with salt
and pepper; transfer to skillet and cook, turning, until browned all
over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet;
cook pork, turning occasionally, until an instant-read thermometer
registers 150 degrees. 20 to 25 minutes. Remove pork from skillet,
wrap in aluminum foil, and let rest 10 minutes (reserve skillet with
juices).
2. To juices in skillet, add mustards, and sour cream, and any
accumulated juices from resting pork; whisk over medium heat until
heated through (do not boil). Add water if sauce is too thick.
3. Slice pork thinly and serve with pan sauce
recipe from Martha Stewart. A salad or mixed veggies makes an easy
side.
Pork Tenderloin with Mustard Sauce Prep: 10 minutes Total: 45 minutes
INGREDIENTS
Serves 4 to 6.
1 tablespoon olive oil
2 pork tenderloins (3/4-1 pound each), trimmed
Coarse salt and ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
DIRECTIONS
1. Heat oil in a large skillet over high heat. Season pork with salt
and pepper; transfer to skillet and cook, turning, until browned all
over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet;
cook pork, turning occasionally, until an instant-read thermometer
registers 150 degrees. 20 to 25 minutes. Remove pork from skillet,
wrap in aluminum foil, and let rest 10 minutes (reserve skillet with
juices).
2. To juices in skillet, add mustards, and sour cream, and any
accumulated juices from resting pork; whisk over medium heat until
heated through (do not boil). Add water if sauce is too thick.
3. Slice pork thinly and serve with pan sauce
Friday, January 21, 2011
Bonus recipe! Apple Pie by Jessi Prestage
I decided to try making an apple pie tonight... it just came out of the oven, so I am hoping it tastes as good as it smells. While I am waiting on it to cool a bit, I thought I would share this recipe. It just smells way too good not to share!
Apple Pie
4 Granny Smith apples, peeled, thinly sliced
2 uncooked pie crusts (Pillsbury, by the cinnamon rolls at the grocery)
1 stick butter
2 T flour
1 t cinnamon
1/4 cup brown sugar
3/4 cup sugar
Combine the butter with the next 4 ingredients in a sauce pan and melt together over medium-low heat. Put the first pie crust into a pie plate, add the apple slices, and cover with the butter mixture. Trim the other crust to fit the top of the pie - making dashes in the top crust with a knife in any pattern.
Cook in a 350 degree oven - cover the edges with foil if the crust starts getting too brown. I cooked mine for about an hour - until the crust looks evenly browned and the bottom of the pie looks cooked.
Wait on it to cool a bit, and eat with a scoop of ice cream. Yum. My mouth is watering just thinking about it. :)
Apple Pie
4 Granny Smith apples, peeled, thinly sliced
2 uncooked pie crusts (Pillsbury, by the cinnamon rolls at the grocery)
1 stick butter
2 T flour
1 t cinnamon
1/4 cup brown sugar
3/4 cup sugar
Combine the butter with the next 4 ingredients in a sauce pan and melt together over medium-low heat. Put the first pie crust into a pie plate, add the apple slices, and cover with the butter mixture. Trim the other crust to fit the top of the pie - making dashes in the top crust with a knife in any pattern.
Cook in a 350 degree oven - cover the edges with foil if the crust starts getting too brown. I cooked mine for about an hour - until the crust looks evenly browned and the bottom of the pie looks cooked.
Wait on it to cool a bit, and eat with a scoop of ice cream. Yum. My mouth is watering just thinking about it. :)
Thursday, January 20, 2011
Lady and Sons Casserole by Jenny Lee
This is so easy and soooo yummy. It's an old Paula Deen recipe from
her restaurant in South Carolina.
1 stick of butter melted. (lol, Oh Paula! Of course!)
1/2 a box of the savory herbs stovetop stuffing
1 pckg boneless, skinless chicken- the smaller cuts (usually 8 in a
pckg.)
1 pckg baby swiss cheese slices (again 8 pieces)
1 can of cream of chicken soup
A bottle of your favorite white wine (you need 1/4th a cup for the
casserole, the rest is for you. :)
Preheat oven to 375*
Throw butter in microwave or on stove top and while it's melting-
In a bowl mix cream of chicken soup and 1/4th cup white wine- sprinkle
some salt, pepper and any chicken seasoning you like. Set aside.
Grease your casserole dish and place chicken side by side
Place a piece of swiss cheese over each piece of chicken (or two if
you like it cheesy)
Dump the bowl of soup/wine and seasonings mix over the chicken and
spread evenly.
Sprinkle the uncooked stovetop stuffing over the top evenly.
Grab your melted butter and pour on top.
Stick in the oven for 45 minutes and serve with your favorite green
vegi and rolls.
p.s- I also make roasted sweet potatoes with this meal- again so easy
and soooo yummy!
2 large sweet potatoes
wash, peel, and slice into rounds
lay flat in a glass casserole dish and drizzle olive oil over it-
stick in the oven 375* for 35 minutes. healthy and delicious!
Best Dishes, lol,
Jenny Slate Lee
her restaurant in South Carolina.
1 stick of butter melted. (lol, Oh Paula! Of course!)
1/2 a box of the savory herbs stovetop stuffing
1 pckg boneless, skinless chicken- the smaller cuts (usually 8 in a
pckg.)
1 pckg baby swiss cheese slices (again 8 pieces)
1 can of cream of chicken soup
A bottle of your favorite white wine (you need 1/4th a cup for the
casserole, the rest is for you. :)
Preheat oven to 375*
Throw butter in microwave or on stove top and while it's melting-
In a bowl mix cream of chicken soup and 1/4th cup white wine- sprinkle
some salt, pepper and any chicken seasoning you like. Set aside.
Grease your casserole dish and place chicken side by side
Place a piece of swiss cheese over each piece of chicken (or two if
you like it cheesy)
Dump the bowl of soup/wine and seasonings mix over the chicken and
spread evenly.
Sprinkle the uncooked stovetop stuffing over the top evenly.
Grab your melted butter and pour on top.
Stick in the oven for 45 minutes and serve with your favorite green
vegi and rolls.
p.s- I also make roasted sweet potatoes with this meal- again so easy
and soooo yummy!
2 large sweet potatoes
wash, peel, and slice into rounds
lay flat in a glass casserole dish and drizzle olive oil over it-
stick in the oven 375* for 35 minutes. healthy and delicious!
Best Dishes, lol,
Jenny Slate Lee
Mexican Tortellini Soup by Susannah Wood
I have a soup recipe, too. It's perfect for days like today.
-Chicken broth in the box by Swanson (it takes more than you might think since it is soaked up in tortellini). For large amount buy 3 boxes but ad as necessary.
-Rotisserie Chicken pulled from the bones and shredded
-1 can corn drained
-1 can black beans drained and rinsed
-1 large Salsa
-1 medium package Butoni three cheese tortellini in refrigerated section
Cook tortellini in 1 box chicken broth or more if you need it then add pulled chicken, drained corn, drained and rinsed black beans and salsa and simmer.
Serve with cheese and sour cream as topping. You can also serve with tortilla chips.
I serve with grilled pimento cheese sandwiches. I buy pimento cheese from kroger marketplace deli and it's delicious!
Enjoy!
Susannah
-Chicken broth in the box by Swanson (it takes more than you might think since it is soaked up in tortellini). For large amount buy 3 boxes but ad as necessary.
-Rotisserie Chicken pulled from the bones and shredded
-1 can corn drained
-1 can black beans drained and rinsed
-1 large Salsa
-1 medium package Butoni three cheese tortellini in refrigerated section
Cook tortellini in 1 box chicken broth or more if you need it then add pulled chicken, drained corn, drained and rinsed black beans and salsa and simmer.
Serve with cheese and sour cream as topping. You can also serve with tortilla chips.
I serve with grilled pimento cheese sandwiches. I buy pimento cheese from kroger marketplace deli and it's delicious!
Enjoy!
Susannah
Spaghetti Soup by Rachel Mullins
hope you like it! this is a recipe of my sister in law, Joann, enjoy:)
Spaghetti Soup
5 cups beef broth
2 lbs. ground Italian sausage(can use ground hamburger meat if you want, but
sausage is the best!)
1 green pepper, chopped
2 tsp oregano
1½ tsp garlic salt
6 oz. tomato paste
28 oz. can sauce or spaghetti sauce
14 oz. can stewed tomatoes
Worcestershire
1-1.5 shredded Parmesan cheese (add at the end right before you serve last 5-10
mins.)
½ lb. cooked spaghetti noodles
1 tsp. Italian seasoning(or to taste)
brown meat and pepper. Drain grease. Mix with rest of ingredients
Simmer 45 minutes
Spaghetti Soup
5 cups beef broth
2 lbs. ground Italian sausage(can use ground hamburger meat if you want, but
sausage is the best!)
1 green pepper, chopped
2 tsp oregano
1½ tsp garlic salt
6 oz. tomato paste
28 oz. can sauce or spaghetti sauce
14 oz. can stewed tomatoes
Worcestershire
1-1.5 shredded Parmesan cheese (add at the end right before you serve last 5-10
mins.)
½ lb. cooked spaghetti noodles
1 tsp. Italian seasoning(or to taste)
brown meat and pepper. Drain grease. Mix with rest of ingredients
Simmer 45 minutes
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