Quick Chicken Pie

I'm Rose!  Nicole added me a few days ago.  I haven't had time to look around yet, but I'm sure that I will have a great time here.  My son has a tomato and strawberry allergy so nearly all my recipes are tomato/strawberry free.  I love to cook, but with the time crunch of motherhood, it's sometimes hard for me to come up with quick, easy, and yummy recipes.  Here is a favorite in our family!


Quick Chicken Pie (We call it Pot Pie around here)


Ingredients:
1 2/3 cups frozen mixed veggies, thawed (I usually put a whole 10 oz bag)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken (I usually just boil 2 chicken breasts and chop them up)
1 egg, beaten
1/2 cup milk
1 cup Bisquik (old fashioned kind, not quick)

Directions:
In a bowl, combine veggies, soup, and chicken.  Transfer to an ungreased 9 in. pie plate.  In another bowl, combine egg, milk, and bisquik just until moistened.  Pour over chicken mixture.  Bake at 400 for 30-35 minutes or until golden brown.  Yields 6 servings

Mini Meatloaves

Sauce 1 -- 1 tsp garlic powder & 3/4 c. bbq sauce
Sauce 2 -- 1 tsp Italian seasoning & 3/4 c. spaghetti sauce
Sauce 3 -- 2 tsp chili powder & 3/4 c salsa

1 lb. extra-lean ground beef
1 cup water
1 (6 oz) pkg. Stove Top stuffing
3/4 c. shredded cheddar cheese

Heat oven to 375 degrees. Mix meat, stuffing mix and water. Press into 12 muffin pan cups sprayed with cooking spray. Make an indentation in center of each meatloaf with spoon. Fill with choice of sauce from above. Bake 30 minutes or until cooked through. Top with cheese and bake 5 more minutes until cheese is melted.

Super Easy Salsa Crock Pot Chicken

Toss fresh or frozen Chicken Breasts into your crock pot. The number of breasts depends on the size of your family. Cover with your favorite FRESH salsa. For those of you in AZ I would get a pint or two from Cantina Loredo. Pour salsa over the CK just until it's all covered. You don't want too much. Cook for several hours. When the CK will start to shred then you know you are just about ready. Start Shredding the CK in the pot while it's cooking. The salsa will mix into the CK creating super YUMMY shredded CK that you can use on Salads, Burritos, Tacos, Nachos, etc. This picture is when I started Shredding. I like mine really shredded.

Corn and Black bean Salsa

Can of whole kernel corn

Can of black beans

( both completely rinsed)

Package of cherry tomatoes- quartered

1/2 bushel Cilantro

1 Jalapeno

1/4 of a Red Onion

1 Lime

Cummin or Taco seasoning

1/4 cup Mayo

Salt

Mix all to taste. The first time I made this I tried to keep it as close as possible to the above. But found I needed more spice. I use more onion and more Jalapeno. But it's still not too spicy, my kids love this. It should have a very light taste to it. The mayo is only really needed as a binder. I wish I had more exact measurements. Add the mayo and seasonings last so you can really try to get the taste to what you want. In my opinion this is much better after it has chilled for at least a few hours. It can be used as a Salad topping so you don't need dressing, or with Chips, or to dress up burritos. I have found many yummy ways to enjoy it. But beware, it's very addicting. I always double the batch!

The second picture listed has the shredded CK from the next post. I love this mix b/c it eliminates the need for cheese or sour cream in tacos or burritos.

This recipe is from one of my closest friends, Emily. I am hoping she will join. She is great in the kitchen.

Grilled Bruschetta Chicken

Prep Time: 5 min.
Total Time: 30 min.
Makes 4 servings


1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small, boneless and skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate.
REMOVE chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.
TURN chicken over; place, cooked side up, on foil side of grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165°F).

Click here to watch a video of how to make it

Pot Roast AND BBQ Beef Sandwiches

Two easy meals in one shot pot

Super easy pot roast.

Large beef pot roast (I can NEVER remember which kind are best so I always ask the butcher for help)
Carrots
Onion
Potatoes
Package of Lipton onion soup mix

Brown the roast on ALL sides to lock in juices. Toss in CP, with onion soup mix, peal carrots and cut in fours, peal potatoes and cut in fours. Take skin off onion and peal apart. Add water to just cover roast. Then put carrots, onion, and potatoes in. Add more water if it needs it. Everything should be covered. Cook on low until meat falls apart. It usually takes about 8 hours.

I usually get a fairly large roast. I only use two carrots, two potatoes, and one smaller onion. I then take the left over roast out, drain the juices, shred the meat and toss back into CP. Then add favorite BBQ sauce and you have BBQ Beef Sandwiches for the next nights meal. Two easy meals in one pot!!!

Damn good Chili

Poundish of ground beef or turkey (yes I realize poundish is not a word)
onion
two cans stewed/diced tomatoes (you can use the ones that have green chilies for more flavor)
one can each of the following beans/or really any beans you like ( I use the following and sometimes use more than one can of my favorites)
Dark Red Kidney beans
Light kidney beans
Ranch Style beans
Chili beans
Black Beans
Pinto beans
medium jar of favorite salsa( this is where you can add the heat if you like)
diced green chilies (small can)

Brown meat with half an onion. Pour everything else in crock pot, if you use black beans I suggest draining them first. Everything else just pour in. Season the mixture to your taste. Add meat and onions and let cook on low for a few hours. This is very easy and so yummy. You can add all kinds of things as well. It's REALLY good with tenderloin as the meat. But a bit pricey! Beware, it's got tons of fiber!!!! ;)
We top with cheese and crackers. Great winter time meal. Oh and it freezes well so if you make a ton like I usually do, it can be frozen for an even easier meal another time.

Easter Nests

With Easter just around the corner (March 23rd), I figured I would share this one. It is very easy and is fun for the kids! My daughter is allergic to peanuts so I think I'm going to try it with Almond butter instead. Hope it turns out!

1 (20 ounces) jar marshmallow cream
1/4 C creamy peanut butter
2 tablespoons butter or margarine, melted
1 (5 ounces) can of chow mein noodles
1 C pastel M&M's


Beat marshmallow cream, peanut butter, and butter until smooth. Fold in noodles. Chill until easy to handle. On waxed paper, form mixture into 3 inch nests. Add the M&M's in the middle (they are the bird eggs). Chill until ready to serve.

Tomato-Basil Pasta

1 box penne pasta
2 Tbs olive oil
3 cloves garlic sliced
3 ounces sliced prosciutto, chopped
1 cup grape tomatoes, halved
1/4 cup pitted kalamata olives, haved
3 Tbs white or reg balsamic vinegar
1/4 tsp salt
1/8 tsp black pepper
1/3 cup (packed) fresh basil leaves, cleaned and cut into thin strips
2 Tbs toasted pine nuts

Cook pasta, while pasta cooks, heat oil in 10 inch skillet over med-high heat. Add garlic and porsciutto; saute' 3 minutes. Add tomatoes cook until JUST softened, about 2 min. Remove skillet from heat. Stir in olives, vinegar, salt and pepper. Drain pasta; transfer to large serving bowl. Add sauce and basil; toss. Garnish with toasted pine nuts. Serve warm or at room temp. Serves 3-6 depending on family ;)

Prep time about 8 min, cook time 12