Since I was a posting slacker last week, I decided to do another theme week to keep me in the groove. It will be pretty easy-I prepped my pictures last night and several of my posts are mostly already written since I wrote them for my weight-loss group that I email each week.
This week is about giving back to you!
I am going to share recipes, a tutorial (ok, that was crazy to do!), 2 days of weight loss/healthy living stuff (unless i come up with something better for one of the days!), and a surprise!
Let's get started!
Last month, I needed to prepare a meal to take to one of my co-workers who just had her second daughter. I usually do my lasagna recipe, but decided to pull something else out this time. Chicken Pot Pie-yummmmm! It was a hit! Then last week, while I was home with my sick daughter and my son was at school, I decided to make it for us. I had bought double ingredients from last time, so no store trip! I was a little nervous making it for my picky family, but I knew I could always freeze the leftovers for me! And since the Shepherd's Pie went over so well a few weeks before, I was confident. BTW, I made the Shepherd's Pie from a Homemade Gourmet mix I purchased along with the Soup Sampler and a dessert mix. It was super yummy and I loved the seasoning! Thanks K!!
Chicken Pot Pie
2 Cans Cream of Broccoli Soup (I use Cream of Chicken.)
1 Cup Milk
1/4 tsp. Thyme
1/4 tsp. Black Pepper
4 Cups Vegetables-cooked and cut up OR 1 16 oz. Bag of frozen vegetable combination and 1 Cup of cubed cooked peeled potatoes (They suggest broccoli, cauliflower, carrots, and potatoes. It is your choice what you put in the recipe. I typically use a bag of pre-mixed veggies, then add my own potatoes. I know, I know! It would be so much more yummy with fresh veggies! Go for it!)
2 Cups Chicken or Turkey-cooked and cut in pieces
1 Can Biscuits
In 3-quart oblong baking dish, combine soup, milk, thyme, and pepper. Stir in vegetables and chicken. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. While cooking, cut each biscuit into quarters. Remove dish from oven; stir. (I have also added tomatoes and cheese in the past.) Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown. Makes 5 servings.
I have typically used a longer dish and I find it makes more servings than that!
My dtr helped me measuring the ingredients, so we even worked a little math into the meal!
32 oz. Pizza Sauce (or Pasta Sauce)
8 oz. Lasagna Noodles-uncooked
16 oz. Mozarella Cheese
16 oz. Cottage Cheese
1/2-1 lb. Hamburger
Brown and drain meat. Mix sauce & 1/3 Cup of water with meat. Layer: Sauce, noodles, cheeses, end with sauce in a 9x13 dish. Top with parmasean cheese. Bake at 350 degrees for 1 hour or microwave for 25 minutes, turning once. Can be frozen before baking.
Seriously, this is a great lasagna WITHOUT cooking the noodles! I usually spread the layer of cottage cheese then sprinkle the layer of mozarella cheese when it says the cheese layer.
1 box of Uncle Ben's Long Grain and Wild Rice Original Recipe
3 chicken breasts
1/2 Cup Mayo
1/2 Cup Sour Cream
1/2 Cup chopped Red Bell Pepper
1/2 Cup Chopped Celery
1 Tbs chopped onion or onion flakes
1 Cup Salted Cashews-chopped
Cook chicken and cut or shre. Cook rice per box directions. Mix all ingredients except for cashews. Chill before serving. Add cashews just before serving.
It has been a long time since I had this, but I remember it being so delicious!!
Happy Cooking and Eating!