One pot meal – Page 7 – Fun Foodie Family

Chicken and Noodles

Hey guys! Happy Saturday! Earlier in the week I made pan roasted chicken legs with mushrooms. They were very easy to make. I just browned them in a pan, took them out and added 1/2 an onion and mushrooms. I cooked them down for about 6 minutes, then added The chicken back in and a bit of stock. They cooked for about 45 minutes on the stove. I could have sworn I took a picture, but I cannot seem to find them. Oh, well! They were delicious, but we had a bunch of leftovers. My throat has been a bit scratchy the last couple of days, so I wanted to make something comforting. I decided to make this chicken and noodles dish. Not quite a soup, more of a thick stew. It is so good! Here is how I made it.

Ingredients
leftover chicken shredded, about 2 cups (you could add any shredded chicken you have…breasts, thighs, rotisserie etc.)
3 tablespoons butter
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
1 container sliced mushrooms
1 tablespoon of thyme (dried, but fresh would be better)
handful of sage, sliced (you could add any herbs you like)
chicken broth/stock homemade or your favorite boxed variety
noodles of your choice- I used chinese noodles =)
3 tablespoons all-purpose flour
1/2 cup of water
Splash of half-and-half
salt and pepper to taste

Directions

In a large pot, add the veggies in 3 tablespoons of melted butter. Then add the salt, pepper, thyme, and sage. Cook for about 10 minutes, stirring occasionally. Add your stock. Bring the mixture to a gentle boil, add in the chicken and noodles. Make sure the noodles are covered with the stock. Stir occasionally.

Mix the flour with 1/2 cup water until smooth. Add it to the pot, then stir. Cook all together for another 10 minutes of so until it begins to thicken. Taste your delicious creation. If you need to add more salt and pepper, do so. If I had some parsley, I would have chopped some up and added to the top of this dish for some extra freshness. So comforting!

Baked Enchilada Farro with Beans and Corn

grains, Leftovers/ Freezer Meals, Mexican, One pot meal, potatoes, Side dishes...veggies, Vegetarian

Happy Tuesday, ya’ll! So the other day I made this.
https://funfoodiefamily.com/2014/08/30/enchilada-farro-with-beans-and-corn/

It is super healthy and delicious, but after a few servings, I needed to find a way to change it up. So, I made it into tacos. Yum. Then I made it into this cheesy bake. All I did was add a another small can of enchilada sauce and 1 jar of salsa to the mix. Then I spread it into a sprayed casserole dish and topped it with shredded cheese. I baked it at 350 until all the cheese was melted and bubbly, about 30 minutes. Freezing half of this for my future.

Enchilada Farro with Beans and Corn

grains, One pot meal, Pantry Raid, potatoes, Side dishes...veggies, Vegetarian

Hey guys! I know that it has been awhile. It has been a pretty busy week and there has not been a lot of innovative cooking. Mostly old stand bys…BBQ chicken, pasta, and a few more quick dinners out and clean out the fridge nights than normal. This week there will probably be more of the same. 3 kids equals a lot of busy nights…

We have been trying to avoid going to the store and spending money, so I raided the pantry for this meal. It will serve as a quick lunch and dinner for the next week. Since I have a whole pot of it, I may try different things with it throughout the week; thinking of topping it with shredded cheese and bake it or even make it into veggie enchiladas. For tonight, I found it super satisfying the way it is. Look for more variations coming soon. I hope you give it a try!

Enchilada Farro with Beans and Corn

Ingredients
1 onion, chopped
3 cloves garlic, minced
1 can garbanzo beans
1 can black beans
1 can cannellini beans
1 can corn
1 can chopped green chilies
1 can enchilada sauce
1 cup farro (or quinoa)
2 cups veggie stock (or water or chicken)

Directions

Using a large heavy pot, cook your onions down in 2 tablespoons of vegetable oil on med/low heat for about 5 minutes. Add in your garlic. Cook down for 3 more minutes. Add in your farro. Cook for a few minutes then add all your canned ingredients. Mix together well. Add in your stock and mix well. Cover and cook until farro is tender; about 25 minutes.

I can’t stop eating this. It is SO good! I have a whole pot to much on throughout the week!

Pasta Frittata and a quick meal plan

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals, One pot meal, Pasta, Vegetarian

Evening everyone! I know this week I have been a little AWOL. It has been crazy busy! It has been one of those weeks that seems like it is taking forever to end, yet it seems like you can’t keep up and everything is moving too fast! You know what I mean? Anyways, on to the food…We ate most all of my meal plan from last week, minus the hotdogs and shrimp alfredo. Instead we had leftover night Wed, random pasta night Thursday (hence the pasta frittata), and Friday was Marco Pizza (thin crust hawaiian and one 1/2 cheese 1/2 black olive and mushroom). Tonight, the girls ate leftover pizza and a bowl of cereal. Random! I choose to make the most of my leftover pasta and veggie tomato sauce by making this leftover pasta frittata.

This coming week looks to be extremely challenging…school functions, cheerleading, gymnastics, and lots of early mornings. Meal plan is going to be using what we already have; Sunday- something with shrimp (maybe with some yellow rice?) Monday- Grandpa is taking cooking duty making tuna noodle casserole. Tuesday- Hotdog and baked beans night Wed- Fish and mac and cheese TH- Ummm…clean out the fridge Friday- Mexican Please???? Margaritas????? PHEW! Nothing too exciting unless I come up with something better…

Pasta Frittata

Ingredients

Cooked pasta (I had whole wheat spaghetti), sauce (I made a sauce that consisted of onion, garlic, halved cherry tomatoes, 1/2 each of yellow and red pepper chopped, sliced black olives, broccoli florets, 1 can diced tomatoes, salt and pepper to taste).

8 eggs- whisked

cheese- I used some shredded cheddar, mozzarella, and parm, enough to cover the top, maybe 1 cup in total.

Directions

In a large cast iron skillet or oven safe dish, start warming your pasta and sauce. Whisk your eggs with some salt and pepper. Add them to the pasta. Stir around. Top with cheese. Let cook for 5 minutes or so. Put the pan in a 375 oven and bake for 25 minutes or until your cheese turns golden brown. Set out of the oven and cool a bit. Great way to have pasta leftovers!

Veggie Stir Fry with Orzo

One pot meal, Side dishes...veggies, Vegetarian

Happy hump day! I went to my farmer’s market yesterday afternoon and hit the jackpot! Tons of amazing veggies and lots of watermelon, peaches, and berries. Planning it all out? Nope. Just going with the flow and making stuff up as I go along. Last night I made this … https://funfoodiefamily.com/2014/07/23/orzo-and-cheese-stuffed-tomato/
I also quick pickled okra, beans, tomatoes, and peppers. I am going to put up that recipe soon.

Tonight I decided to make a veggie stir fry and add in the rest of my leftover orzo. One pot vegetarian wonder! I added beans (purple and green (taste the same and the purple ones turn green when you cook them), peppers (sweet and spicy- 1/2 jalapeno with seeds ), and halved cherry tomatoes added to 3 tablespoons oil and 1 tablespoon of butter. I cooked them down for a few minutes with a touch of salt and pepper. Then I added a bit of hoisin sauce, teriyaki sauce, and stir fry sauce. Not a lot…I really just eye-balled it, adding about 1 tablespoon of each. Then at the end, I added in my orzo and stirred very well.

Such a gorgeous dish! The jalapeno added a subtle heat that just kept building as I ate each bite. You can just taste that these veggies came straight from the garden. Fresh and tender; each amazing veggie’s flavor came through.