Mmmmm Chicken Pot Pie!

Let me preface by saying that I have never EVER met a chicken pot pie that I actually liked. For some reason, the idea of savory filling and pie crust together just doesn't do it for me.

Then I found this recipe with a twist over at Jenn's blog Feeding My Family of Five and she got it from her friend, Stacey, so I'd say it's definitely a tried and true family pleaser! It calls for a biscuit type topping instead of a pie crust and for me, it made all the difference in the world. Everyone in my family (even my finicky little ones) loved it. Enjoy!

Ingredients:
1 1/2 pounds boneless chicken breasts
1 bag frozen mixed veggies
1 cup shredded monterey jack & colby cheese
2 cans cream of mushroom soup (I had absolutely no "cream of" soup onhand so I made some using store bought chicken broth a touch of butter and some 1/2 and 1/2)
1 small onion finely diced
1 tbsp minced garlic
1 cup flour seasoned to taste with salt, pepper, garlic powder, onion powder, and ground red pepper)
2 cups baking mix (such as Jiffy or Bisquick)
1 cup milk
2 eggs
1/2 stick butter

Prep:
Cut chicken into 1 -2 inch squares and coat with the seasoned flour. Melt the butter in a deep skillet with the minced garlic and onion until they start to brown, then add the chicken. Cook chicken until all pieces are brown and almost cooked completely through.

In a large bowl, put the mixed veggies, cheese, and cream soups. When chicken is done, add to bowl and mix so that everything is coated with the soup. Pour mixture into well greased 9x13 baking dish.

In another bowl, mix the baking mix, milk, and eggs. Pour over chicken. Bake at 350 degree for 30-40 minutes until crust is firm and brown.

Thank you so much for posting this recipe, girls! It is a new staple on our list for menu planning days!

Read more...

Super Fast Tortilla Chips Recipe

Ingredients:
2-3 left over corn or flour tortillas, sliced into triangles.
Seasonings to taste (I used the end of my Tuscan Sea Salts)

Spray a foil lined baking sheet with nonstick cooking spray and spread the tortillas in a single layer. Spray another layer of the cooking spray on top of the tortillas and sprinkle your favorite seasonings over the chips. Pop into a 400 degree oven for 5-6 minutes until the edges brown and the chips begin to crisp. Serve with salsa, hummus or your favorite dip!

Read more...

Menu Planning Saturday?

I know "Menu Planning Monday" rolls off the tongue nicer but I planned today and shopped today so there you go!

Saturday: Creamy Chicken Enchiladas
Sunday: Grilled Italian Sausage & Pepper Sandwiches with Salad
Monday: Roasted Chicken, with Cheesy Rice and Steamed Veggies
Tuesday: Meatloaf, Mashed Potatoes and Veggies
Wednesday: Homemade Pizza and Salad
Thursday: Pasta and Meatballs and Salad
Friday: Rice and Beans

Oh! Don't forget! Tonight is the last night of my jewelry giveaway!

Read more...

Jody's Grandma's Cornbread Souffle'

As mentioned in my slow cooker enchiladas post, we served it with an awesome side called Cornbread Souffle. I think I am on a cornbread kick lately! This is by far the most unhealthy, yummilicious, tasty goodness dish you could ever want! And talk about easy peasy, prep time is less than 5 minutes!

This is also a favorite that we serve during the summer when we grill skirt steak and serve it over mixed greens with black bean salad (a recipe for a future blog post).

1 box Jiffy Corn Muffin Mix
2 large eggs
1 10 oz can creamed corn
1 10 oz can sweet corn (drained)
8 oz sour cream
1 stick butter, softened
1-2 jalepeno peppers, seeded and diced
2 TBSP onion flakes

Preheat oven to 350 degrees, use non stick cooking spray and coat the bottom and sides of a 13x9 casserole dish.

Combine all ingredients until batter is well mixed. Pour into casserole dish and bake for 1 hour.




That's it, enjoy!

PS- we were so hungry, I forgot to take a pic of the finished product, I'll add a photo next time I make it!

Read more...

Hearty Chili and Cornbread Bake

A warm and cozy meal for a wintery Saturday evening at home with the kiddos!

Chili:
2 lbs stew beef, cubed small
2 16 oz cans kidney beans, drained and rinsed (I chose red and white)
1 medium yellow onion, diced
1 medium red bell pepper, rough chopped
1-2 cloves garlic, minced
1 28 oz can diced tomatoes (with juice)
8 oz your favorite beer (I chose Sam Adams because the lager flavor goes well with the chili spices)
1 cup shredded cheese
2 packets chili seasoning
1 tsp cumin
1 tsp sugar
2 TBSP cornstarch
2 TBSP olive oil

Cornbread:
2 boxes Jiffy Corn Muffin Mix
2 eggs
2/3 cup + 2 TBSP milk
1 cup shredded cheese
1 jalepeno pepper, diced small

Preheat your oven to 400 degrees and prep a 13x9 baking dish with nonstick cooking spray. I also line a cookie sheet with aluminum foil in case of bubble-over and slide it under my dish.

Heat olive oil in a large pot over medium heat. Add in onion and red pepper, cook until onion begins to become translucent, about 3-4 minutes. Add the garlic and cook another minute, then add your beef and cook until browned, 8-10 minutes. Add the diced tomatoes and beans. Stir well to combine then add your seasoning packets, cumin, sugar and beer.





Stir well and cook until it begins to bubble, about 3-4 minutes.

In a seperate bowl, take a few spoonfuls of the chili liquid from the pot and combine with cornstarch. Pour this mixture back into the chili and stir. Remove from heat, until chili begins to thicken, 5-6 minutes.


While chili is thickening, add all your cornbread ingredients together into a bowl and mix until well combined.



Pour the chili into the baking dish and sprinkle with a cup of shredded cheese.
Top with the cornbread mixture and spread with a spatula to cover it evenly. Bake for 20-25 minutes until the top is golden brown.

Mmmmmm, was this ever good!

Read more...