Easy Chicken Pot Pie

 * Recipe Adapted from Campbell Soup "Ultimate Chicken Pot Pie" recipe

Preheat Oven to 400 degrees (maybe 375)

1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature

1 can (10 oz) Cream of Chicken Soup

1/3 c water or milk

2 cans (10 oz each) of canned chicken

2 c frozen mixed vegetables (thawed)

1 cup shredded Cheddar cheese (about 4 ounces)

Combine cream of chicken soup, water and seasonings in a bowl (salt, pepper, onion powder and garlic powder to taste) and stir

Add canned chicken & vegetables and stir to combine. 

Roll out crust onto bottom of pie plate, pour chicken mixture in and spread. Sprinkle cheese over the top of mixture. Place the remaining pie crust over the filling.  Trim any excess.  Crimp the edges of the top and bottom crusts together.  Using a sharp knife, cut several slits in the top crust.

Bake for approx 35 minutes until crust is golden brown.

PB Oatmeal Monster (Lactation) Cookies

 *If you're not a breastfeeding mama then just leave out the brewer's yeast. You can also leave out or reduce the flax but it's got fiber and healthy fats and I kind of like the taste! Brewer's yeast is definitely bitter so it wouldn't be missed :) 

Peanut Butter Oatmeal Monster Lactation Cookies

Cream together in a stand mixer: 

1 c (2 sticks) butter

1 c brown sugar

1/2 c granulated sugar

then add

2 eggs, mix in one at a time

2 tsp vanilla extract

Whisk together dry ingredients in a separate bowl:

2 to 2.5 c of oats -- Rolled Oats, Quick Oats or a mixture of both all work fine.

1 1/2 c all purpose flour

2 Tbs PB2 (powdered peanut butter)

1/4 c brewer's yeast

3 Tbs Ground flaxseed

1 tsp salt

1/2 tsp baking powder

Mix wet and dry ingredients together and then fold in:

1 c chocolate chips 

1 c peanut butter M&Ms

Bake at 350 for 12 minutes. I thought they tasted best after being in the fridge or freezer after baking!

Lemon Poppyseed Muffins

recipe adapted from Creme de la Crumb

Lemon Poppyseed Muffins

makes 24 muffins

Preheat oven to 425 degrees. 

dry ingredients -whisk together in a medium bowl and set aside
2 2/3 c flour
1 tsp baking soda
1 tsp salt

cream together in a large bowl or stand mixer
1 stick margarine (or butter)
1 1/2 c sugar

then add these wet ingredients - mixing after each one to incorporate, but don't overmix.
4 eggs
1 tsp vanilla extract
1 tsp lemon extract (can substitute w/vanilla)
1 1/2 c greek yogurt* (I use Greek Gods honey vanilla)
zest of two large or 3 small lemons
juice from two large or 3 small lemons (about 1/4 c or a little less)

mix in dry ingredients a little at a time until fully incorporated, then add in
1 heaping T of poppy seeds


*Use two 6-oz containers of whatever greek yogurt you like if you don't buy it in big containers like I do.

Grease muffin tins and fill each cup about 2/3 of the way. Bake about 12 minutes, depending on your altitude and oven. Enjoy!

Thai Peanut Sauce {gluten-free dinner idea}

My sister-in-law introduced me to the world of homemade peanut sauce, and now it's become a regular part of our family dinner rotation. I serve this with chicken - either popcorn chicken from the freezer section or little chicken pieces sauteed in a little oil. I usually make some stir-fry vegetables and serve it all with rice and sometimes top with crunchy rice noodles.

Recipe Adapted from Rasa Malaysia

1 c creamy peanut butter

1 14 oz can coconut milk

2 oz thai red curry paste (I buy the Thai Kitchen brand and it comes in a 4 oz jar)

4 T apple cider vinegar

3 T sugar (or less if desired)

pinch of salt

This will make a large amount - but you will be grateful for the leftovers!

Peanut Butter Rice Krispy Treats

Line 9x13 pan with aluminum foil and spray with non-stick spray. Use a non-stick pot - about 6 qt and melt together on low: 1/2 stick of butter 1/2 c peanut butter splash of vanilla Turn up to medium and add 10 oz. bag of mini marshmallows and keep stirring until mostly melted. Add about 6 cups of rice krispy cereal and fold in. Press mixture into pan. Let cool and then cut into squares to serve.

Strawberry Sunflower Salad

Start with your favorite greens (mine are either a spring mix or leafy romaine, but spinach would be good as well).

Add:

Feta cheese
Sliced Strawberries
Sunflower Kernels
Diced Cucumber

Add your favorite sweet dressing - I recommend raspberry vinagrette or a creamy poppyseed.

Cornbread Casserole (made with Jiffy cornbread mix)

Corn Bread Casserole

This is a Cook family recipe that I had at my first Thanksgiving with my in-laws. So delicious I've adopted and adapted it as one of my own :).

2 eggs

1 stick butter – softened

1 8oz sour cream
1/4 c milk

1 can creamed corn

1 can corn – drained

Shredded cheese – ½ - 1 C

1/8 tsp Pepper

2 boxes Jiffy Corn Muffin Mix

Beat eggs and then mix in 1 stick of butter.  Add sour cream, corn, cheese, pepper and muffin mix.  Mix well and pour into 9” X 13” pan.  Bake @ 350° for 30 minutes.  Poke toothpick in center of pan to test for doneness.