Chicken Pot Pie

Recipe from http://iheartnaptime.blogspot.com/2010/03/yummy-meal-you-all-should-enjoy.html

Chicken Pot Pie

adapted from Allrecipes.com and thegirlwhoateverything

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots

1/2 cup frozen green peas
*Or use 16oz bag of frozen carrots and peas. Much easier.

1/2 cup sliced celery

1 large or 2 small potatoes
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
32 oz. carton chicken stock or broth for boiling(reserve 1 3/4 cups chicken broth)
2/3 cup milk

2 (9 inch) unbaked pilsburry pie crusts...or if you're really feeling domestic go here and find the perfect pie crust!! I wasn't feeling that domestic last night so I used Mr. Dough Boys, and it was still yummy!

Directions:
Preheat oven to 375 degrees F

In a pot, combine chicken, carrots, peas, potatoes and celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup chicken broth for filling) and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.

Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Recipe Notes:

*I like to slightly bake the bottom crust before filling the pie so it isn't soggy. Just bake for 5-6 minutes at 425 degrees....but then bump it back down to 375 so it doesn't burn.

Fettuccine Alfredo

http://allrecipes.com//Recipe/to-die-for-fettuccine-alfredo/Detail.aspx

Tomatillo Burritos

Tomatillo Burritos recipe given to me by my friend Jen.  (THIS RECIPE IS YUM-O! & a HIT if you have guests) 

 MEAT

3-5 lb. pork loin/roast

1 c. brown sugar

1 c. salsa

1 c. Dr. Pepper (optional – makes it a little sweeter)

Cook in crockpot on low for 7+ hours.

Shred when done.

RICE

1 c. rice

1 t. butter

2 cloves of garlic

1 t. grated lime zest

1 can chicken broth

¾ c. water

Cook 15-20 minutes or in a rice cooker.

MIX and pour over rice when done.

2 T. lime juice

2 t. sugar

3 T. fresh cilantro

BEANS

2 cloves garlic

1 t. cumin

2 T. olive oil

1 can black beans drained and rinsed

1/3 c. tomato juice

½ t. salt

Simmer over the stove until heated through.

2 T. fresh cilantro (add just before serving)

TOMATILLO SAUCE

1 c. sour cream

½ fiesta ranch packet

1 ranch packet

6 tomatillos husked and halved

1 clove garlic

2 limes juiced

¼ c. cilantro

In a blender mix.

Serve on tortillas with pork, rice, beans, lettuce, tomatoes, cheese and drizzle tomatillo sauce over.

This is a lot of steps, but can totally be simplified. I usually cook the meat and mix up the sauce as is... but the rest I simplify. For the rice I throw all that in a rice cooker, and then I just heat up a can of black beans seasoned with a little cumin and garlic powder. You still get the overall jist an yumminess of the recipe, but not all the work. The tomatillo sauce alone provides enough flavor!

P.s. The meat and sauce makes a lot, so if you're feeding a small family I half the sauce and the meat. Though the meat freezes really well. The sauce is also REAL good for taco salads also.

Italian Meatball Subs

If you are ever in the mood for a TWIST on homemade meatballs, these are yummy!

I got this recipe from my sister-in-law.  I had them at her home and loved them.  They are kinda spicey for kids, but you could reduce some of the spices if needed.

Italian Meatball Subs

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey

To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish
In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through. When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs. To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese - toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.

Sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt
Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.

Spinach and Mushroom Veggie Lasagna

note I used Spaghetti Sauce instead of tomato sauce, and I actually didn't have any thyme or basil, and so I omitted those. It still turned out good.

Spinach and Mushroom Veggie Lasagna
Created 04/08/2009 - 16:34
Makes 12 servings
Calories per serving: 337

2 tablespoons olive oil
1 1/2 pounds cremini and/or shiitake mushrooms, sliced
1 teaspoon dried thyme
Kosher salt
1 15-ounce container part-skim ricotta
3/4 cup skim milk
2 eggs, lightly beaten
3 cups shredded, part-skim mozzarella cheese, divided evenly
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray

1. Preheat the oven to 375 degrees.

2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.

3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.

5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.

Easy Apple Crisp

Serves: 12
Recipe From Allrecipes.com

I recently tried this recipe and it is so easy & my family loved it.

Ingredients:
6 Apples-peeled, cored and sliced
1 Cup water
1 (18.25 ounce)  package white cake mix
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup butter, melted

Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
2. Arrange apples in an even layer in bottom of baking dish.  Pour water over apples.
3. In a medium bowl mix together cake mix, brown sugar, and cinnamon.  Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly.  Sprinkle mixture over apples.
4. Bake in preheated oven for 50 to 55 minutes.

Serve with whip-cream or vanilla ice-cream.  YUM-O!