Hey friends! I hope you are having a great evening! My family LOVES pot pies (who doesn’t?), so I am always finding creative and easy ways to make them. You can make this easy version during the week using a variety of store bought shortcuts. I thought there would be some leftovers, but the family gobbled it all up!
Two 10 1/2-ounce cans of reduced sodium cream of chicken soup
4 small potatoes diced
One bag frozen vegetables (carrot, corn and green bean mix)
1 teaspoon garlic powder
1 teaspoon onion powder
1 rotisserie chicken, meat shredded, skin and bones discarded
Kosher salt and freshly ground black pepper
1 can biscuit dough
Preheat the oven to 350 degrees F.
In a medium to large dutch oven, add a bit of oil to your pan. Over med.high heat, cook your potatoes until just fork tender, about 8 minutes.
Add together the cream of chicken soup, frozen vegetables, shredded chicken, and your seasonings in the dutch oven. I also added a couple tablespoons of water. I cooked until everything was warmed through, about 15 minutes or so.
Cover the pot pie filling with your biscuits.
Bake until the biscuits are golden brown, 15 to 20 minutes.
Hey guys! I thought I would do a little catch up from the week of what I have been cooking; Pretty much easy and fast. I’m not going to lie, when the girls request cereal and eggs, I am happy to oblige. This week has been all about cheer. I know, when is it not, but today Becca had a competition (FIRST PLACE!) so evenings have been dictated around that. A night out here, a bowl of cereal and a frozen waffle there; it has been busy! BUT here are a few fun and simple easy weeknight meals when you run out of milk and the spaghetti o supply has been demolished!
Creamy Chicken Pesto Pasta- Rotisserie Chicken, cooked pasta, store bought basil, and a small container of heavy cream. Just cook the pasta dice up some chicken. Add it in a bowl and slowly add in your pesto and cream with a bit of heavy starchy pasta water until desired coating and creaminess! Make extra for some leftovers for lunch! Yum!
Lunch and Dinner Remix- So the hubby and I made a bunch of chicken, red peppers, yellow rice, and black beans to take to work. Pretty straight forward, but the next day for dinner, I decided to change it up a bit. I added all of these to a pan and warmed them up. Then I put them in a warm spinach tortilla with some Mexican cheese , sour cream, and avocado. Delicious and healthy!
I had an honor’s breakfast for my students, so I cooked up a few of these delicious frittatas. I also made just a plain cheese one for me and the girls for dinner. Sometimes simplicity and lots of protein are the best things after a long day. Along with a glass or two of your favorite wine=)
Roasted Red Peppers, Mushrooms, and Sausage (6-8 eggs depending on size)
Bacon and Cheddar
Hello friends! I know it has been a while since I have blogged. Between activities, sickness, and work there has been a lot of repeat recipes and quick throw together meals. I made this last night for a Relay for Life fundraiser at my school. Chili is always a hit with everyone! I will be back later with another quick and easy meal. Have a great Wednesday!
2 pounds ground meat (I used chuck and sausage, but turkey or chicken would be a healthy option)
1 can of pinto beans
1 can cannellini beans
1 can black beans
1 can kidney beans
1 large and 1 small can of diced tomatoes with green chilies added
4 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
3 tablespoons chili powder
4 tablespoons cumin
1 tablespoon paprika
1 1/2 teaspoon ground cayenne pepper
1 1/2 teaspoon red chili flakes
1 teaspoon dried oregano
salt and pepper to taste
Brown the meat and onion in a large skillet over medium-high heat with all of your spices. Add in your tomato paste and Worcestershire sauce and stir well.
Add the meat mixture and beans in to the crockpot.
Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Top with crackers, cheese, sour cream, etc
In the baking mode again! I had a few strawberries and bananas that were looking rough, so I made this yummy recipe! The girls and I LOVE it! Planning on taking some to school next week. Made a great baked meatball pasta that I will share later. Have a great rest of the weekend!
Ingredients- Makes 3 loafs (I made 2 regular loafs and 2 mini-loafs)
2 sticks of butter, softened
2 cup sugar
4 beaten eggs
5 mashed bananas
4 cups flour
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 container fresh strawberries chopped
Preheat oven to 350 degrees and spray your loaf pans (or even muffin tins). Set aside.
Using a stand mixer with paddle attachment, cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and combine.
Sift or whisk to combine dry ingredients: flour, baking soda, baking powder, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in strawberries.
Pour batter into prepared loaf pans and bake at 350 for about 40 minutes. The edges will be slightly brown and a toothpick or knife should come out clean. Cool completely before removing from loaf pans.
Chocolate Chip Muffins
I had a container of blueberries that needed some loving, so I tried this blueberry hack for copycat Otis Spunckmier muffins. SO AMAZING!!!!!!
1 package whole blueberries
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla
Rinse blueberries lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick.
Carefully fold blueberries in batter with a spoon or spatula. try not to break the berries, they can be very tender.
Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 – 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 – 15 small muffins.
This is one of my favorite healthy breakfasts! There are so many different combinations that you can make! Here, I used rolled oats, Sigg’s Strawberry Icelandic yogurt, strawberries and blueberries, low-fat milk, and honey. Have you made this before? If so, what combinations have you made?
1/2 cup rolled oats or quick oats
1/2 cup yogurt, my new favorite is an Icelandic yogurt called Sigg’s
1/2 cup fruit of choice, plus more for the top if desired
1/2 cup milk of choice
sweetener of choice (honey, agave, brown sugar), as desired
1 pinch of salt
Add your oats on the bottom of a mason jar. Add the yogurt over top, then add the fruit. Finally, add the milk and salt. Stir everything together, put the lid on and shake the jar, then refrigerate overnight. Depending on your yogurt and milk of choice, you may wish to add sugar or your favorite sweetener, and you can add this at any time. In the morning, stir and enjoy!
Evening friends! I hope you all have had a nice relaxing weekend. The weather has been BEAUTIFUL here the last few days, so we have really been enjoying playing outside and seeing the sun. Tonight I made this scrumptious chicken dinner for my family.
Chicken Thighs with Thyme, Mushrooms, and Bacon
4 Bone-In, Skin-on Chicken Thighs
1 large package of mushrooms, sliced
5 pieces of cooked bacon, chopped
Four Springs of Thyme
Salt, Pepper, and Poultry Seasoning, about a tablespoon each
Preheat your oven to 375.
Marinate your chicken thighs in a few tablespoons of olive oil with about 2 springs of thyme that have been taken off the sprig. Season your marinate and massage your chicken. You can do this all in a plastic Zip top bag if you don’t want to touch the chicken. Marinate anywhere from 15 minutes to an hour, depending on how much time you have.
Add your chicken to a hot pan, skin side down first. The first side will take about 10 minutes and the second side for about 5 minutes.
Take out your chicken and lower the temp. to medium. Add in all your mushrooms. Cook them in the olive oil and chicken fat that have rendered out while cooking. This will take about 6 minutes. Stir to coat all mushrooms.
Add in your cooked bacon. Add your chicken thighs back in,along with the rest of the thyme right on top.
Finish cooking in the oven for about 40 minutes.
I served with some steamed broccoli, Parmesan noodles, and crusty bread.
Over ripe bananas call for a little baking! Decided to try it two new ways! Happy Sunday!
- 3 over-ripe bananas, smashed up
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- dash of salt
- 1 1/2 cups flour
Directions for the Cinnamon Swirl Bread-
- Preheat oven to 350. Butter and four a loaf pan. These would be great in muffin tins as well.
- Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
- In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
- Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
- Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!
Directions for the Blueberry Bread