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.

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.

Basic Banana Bread

3 ripe bananas (the riper the better!)

1/4 c melted margarine
1/4 c milk
1 egg
1 tsp vanilla extract

1/2 c brown sugar
1/2 c white sugar

2 c flour
1 tsp salt
1 tsp baking soda

Mash bananas in a bowl. Add wet ingredients and mix (hand mixer or stand mixer). Add sugars and mix again. Add the last dry ingredients and mix until just combined (should be lumpy). Pour batter into greased loaf pan and bake at 350 for approximately 50 minutes. Test for doneness. You could also add a topping before putting in the oven - my usual is some chopped walnuts sprinkled on top of the batter.

Favorite Cran-Feta Salad

Start with a spring mix salad - I love the big plastic tubs of the organic spring mix that you can get at most stores.

Add:

Diced Cucumbers
Dried Cranberries
Feta Cheese crumbles
Chopped Pecans

Raspberry Vinaigrette to taste (WishBone brand is my favorite).

Easy Baby Food Pancakes

1 c plus 1 tbsp bisquick (I used heart-healthy variety)
1 egg
1/2 c milk (I used 1%)
1 jar, 1 small tub or 2 "cubes" of baby food.

Whisk together ingredients, cook on medium-heat. Makes about 10 4-inch pancakes.

Recommended baby foods: bananas, sweet potatoes, peaches or other fruit mixtures. Haven't tried veggies yet.

Hawaiian BBQ Chicken

Dump in slow cooker:

2-4 Boneless Skinless Chicken Breasts
2 c barbecue sauce
1 can pineapple chunks

Cook 6-8 on low or 3-4 on high. Serve over rice.

Ground Turkey Enchiladas

one large or two small bell peppers
1/2 an onion (yellow or white)
1 tsp minced garlic

1 lb ground turkey
1 packet taco seasoning

8 flour tortillas (taco size)
1 small can meduim enchilada sauce
1 c shredded cheddar cheese

optional garnish: chopped scallions, cilantro or parsley


Filling (could make the night before): Saute peppers and onions in a little olive oil until tender. Add garlic, cook for one minute. Pour contents into a bowl. Use the same pan to brown the turkey. Cook turkey until no longer pink. Drain. Add taco seasoning contents and some water in the pan, stir and simmer for a few minutes. Add turkey to the bowl with the peppers and onions.

Assembly: Heat tortillas in the microwave (one minute on 50% power) so they are pliable. Preheat oven to 400 degrees and spray a 9x13 pan with non-stick spray. Lay out one tortilla at a time and fill with 1/3 cup of filling mixture. Roll tortilla and place seam side down. Pour enchilada sauce over the tortillas. Top with shredded cheese and garnish. Cook for 20 minutes or until the cheese is melted and the tortillas start to brown.

Fruit Salad Variation #1

Mix together in a bowl:
1 container of cool whip
1.5 c vanilla yogurt
1 small package cheesecake flavor instant pudding

Then add:
1 c Frozen Strawberries, sliced
1 can mandarin oranges, drained
1 can pineapple chunks, drained
1 medium fuji apple, diced
1 banana, sliced (add lemon juice to prevent browning)
2 c mini marshmallows

Stir and enjoy! About 8-10 servings.

Mushroom & Spinach Chicken Bake

4 small chicken breasts (alternatively use 2 cans of chunk chicken)
1 c uncooked long grain white rice
2 c chopped mushrooms (about half an 8 oz pkg)
1 c fresh spinach (just tear the stems off and throw in )
1 can cream of mushroom soup
1/2 c sour cream
1 3/4 c water
1/2 c shredded colby jack cheese
1/2 t onion powder
salt and pepper to taste

Dump everything in a 9x13 pan, stir together. Bake at 400 degrees, about 45 minutes but make sure chicken is cooked through and rice is done

Cheesy Chicken Bake

4 small chicken breasts (alternatively use 2 cans of chunk chicken)
1 c uncooked long grain white rice
2 c frozen mixed vegetables
1 can cream of chicken soup
1/2 c sour cream
1 3/4 c water
1 c shredded cheddar cheese
1/2 t onion powder
salt and pepper to taste

Dump everything in a 9x13 pan, stir together. Bake at 400 degrees, about 45 minutes but make sure chicken is cooked through and rice is done.

Peanut Butter Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 (or more to taste) cups confectioners’ sugar

1. Beat the cream cheese and the butter together.
2. Add the peanut butter and vanilla and continue to mix well.
3. Slowly add the sugar and beat until incorporated.
4. Try not to eat the entire bowl before frosting the cake.

Especially great on top of chocolate cake and brownies.

Chicken Salad

A basic chicken salad recipe - one of the only ways I can get my husband to eat fruit.

1 small or 1/2 large apple
2 stalks of celery
handful of grapes

1 can chunk chicken breast (or 1-2 chicken breasts)
1/2 c mayo
1/2 c sour cream
salt, pepper, and onion powder to taste (start with just a little)

optional: crispy chow mein noodles

chop the apple, grapes and celery into slightly smaller than bite size pieces. stir in chicken, mayo, sour cream, and seasoning.

best served on croissants with the chow mein noodles mixed in, but also great alone or with pita bread or hamburger buns.

Avocado Salsa

I love guacamole, but here is a healthier version that's still great for parties - or using as a topping for tacos, nachos, chicken - and it's so delicious!

2 diced avocados (unlike when making guacamole, you want them to be slightly firm rather than super mushy)
2 diced tomatoes
1 can corn (drained and rinsed) - fresh or frozen would also be delicious!
1 can black beans (drained and rinsed)
Fresh chopped cilantro
Italian Dressing to taste - I usually use 3/4 c.

Mix first 5 ingredients together in a large bowl. Drizzle dressing over the top and toss. Serve with tortilla chips or as a topping.

Easy No-Bake Lemon Cheesecake

Another great recipe courtesy of my MIL. The perfect amount of lemon flavor - and you can try different varieties by using a different jello flavor (e.g., strawberry or lime). This one's so easy my husband even helped me with it!


Graham Cracker Crust:
Crushed Graham Crackers - About 1/2 packages or 16 whole GC's
1/2 c melted margarine or butter
1 Tbs sugar

Cheesecake Filling:
1 8oz pkg softened cream cheese
1 c white sugar
1 tsp vanilla
1 small package lemon jello
1 can chilled evaporated milk

Mix together graham cracker crumbs, melted margarine and sugar. Press into a 9x13 pan in an even layer. Set aside.

Cream together cream cheese, sugar and vanilla with a hand mixer or stand mixer. Set aside.

Dissolve jello in 1 c boiling water. Allow to cool (close to room temperature, but don't let it solidify!) and whisk together with evaporated milk. Add jello mixture to the cream cheese mixture until smooth and even. Pour filling on top of the crumb crust. Cover and chill for at least 3 hours.

Pumpkin Chocolate Chip Cookies

Got this recipe from a cookbook compiled by my mother-in-law's congregation. I happily took the chance to double the recipe for you. You'll thank me later.

Pumpkin Chocolate Chip Cookies

1 c butter or margarine (I use unsalted butter)
3 c white sugar
2 eggs
1 can (15 oz) pumpkin puree
2 tsp vanilla
5 c flour
2 tsp baking powder
2 tsp baking soda
2 tsp nutmeg
1 tsp salt
2 tsp cinnamon
2 c chocolate chips

Cream butter and sugar. Mix in wet ingredients (egg, pumpkin and vanilla). Mix dry ingredients in separate bowl. Gradually mix dry ingredients in. Drop spoonfuls on greased cookie sheet. Bake at 350 for 12-15 minutes.

Blueberry Almond Muffins

One of Kevin's favorite foods is blueberry muffins. I like to buy a huge amount in the summer and then freeze the rest to use throughout the winter. Here's a good recipe that I adapted from a basic muffin recipe.


Blueberry Almond Muffins

1 3/4 c flour
1/4 c sugar
2 1/2 tsp baking powder

1 egg
3/4 c milk
1/4 c orange juice (whatever you have on hand - could also use lemonade)
1/3 c vegetable oil
1 tsp vanilla

almost a cup of fresh or frozen blueberries
1/4 c chopped or slivered almonds

Stir first 3 ingredients together in large bowl. In small bowl, whisk together the wet ingredients. Add to dry ingredients and mix. Don't over mix - lumps are fine. Fold in almonds and blueberries. Drop into greased muffin tin or muffin liners with an ice cream scoop. Bake 15-16 minutes at 400 degrees.

Cream Cheese Frosting

1 stick of unsalted butter
1 pkg of cream cheese
1/2 tsp (or so) of vanilla
powdered sugar


cream butter and cream cheese together in a stand mixer or with a hand mixer. mix in vanilla. gradually mix in powdered sugar, about a 1/2 cup at a time until you like the taste. i usually add about 2-3 cups. i keep adding until i can taste the sugar. you can also sift the sugar for a smoother texture.

you can also add in other flavors or colorings at the end. almond extract, peppermint extract and cocoa powder are fun to add (choose one or two).

spread on cupcakes, cakes, cookies, bagels, banana muffins, popcorn, etc.