It’s Wednesday again, so here goes with the Works For Me Wednesday post!
I strive to give my family whole grains, lots of vegetables, fresh fruits, lean meats, and so much more. I put a lot of time into our food preparation…except when I don’t/can’t/won’t. Then I dig through the recipe box until I find one of those trusted recipes that I can do with my eyes shut. Here are two of them – just because it’s January. and cold.
Super Easy Pot PieSome Frozen Veggies (more details below)
Some chicken, diced or shredded (more details below)
1 can cream of mushroom or cream of chicken soup grated cheese (optional) 1 refrigerated pie crust (I use the kind that comes rolled into a tube, not in the pan. They usually come two to a box, so one box will make two pot pies.) Preheat oven to 400 degrees.
I usually get out just about every frozen vegetable that I have in the freezer – corn, carrots, peas, green beans, and who knows what else! (You can also add hash browns or potatoes that have been boiled and diced.) Dump a bit of each of the vegetables into a microwavable/oven-able casserole dish (I have a round one with tall sides that says 2.5 liters on it, but depending on the size of your family you could use a pie plate or a larger dish. If your dish is a 9×13, you will have to use both pie crusts to cover it.) until the dish is about half full and there are enough veggies for your family to eat. (You could also use a frozen vegetable mix, but I find we like the variety that comes with mixing various vegetables.) Microwave these vegetables until they are thawed just enough to make stirring easy.
Add chicken that has been cut into small pieces. (I usually have some of this chicken in my freezer that I use. Sometimes I add a lot; sometimes I add hardly any at all, and sometimes I just don’t add any. It’s up to your whims!)
Add entire can of soup.
If desired, add a bit (very scientific, huh! – I probably use about a cup.) of shredded cheese – cojack or cheddar is our favorite, but you should use your favorite.
Stir vegetables, chicken, soup, and cheese in casserole dish until well combined.
Cover vegetable mixture with pie crust. If there is extra crust, simply fold the edges back over the pot pie loosely. You can make a pretty edge, if you want to; I usually just leave it rolled back over, and it comes out pretty enough for the family to devour promptly. Cut a few 1″ slits in the pie crust.
Bake in 400 degree oven until pie crust is done and middle of veggie mixture is bubbly. (If your crust gets too brown, you can cover it loosely with foil or turn the oven down just a bit.)
I’m sorry that this recipe is vague; that’s just how I make it though. It literally changes every time I make it, and that is why I love it. I can use whatever I have in the kitchen, need to use up, or feel in the mood to eat.
I thought everyone had this next recipe, but recently I found out that my neighbor has never tried it. So I’m make it for her and sharing it with you in hopes that every last person on earth will have the opportunity to try this wonderful and easy soup!
Brown 1 pound ground beef and one large onion.
Add:1 can pinto beans 1 can hominy (I omit.) 1 can cream-style corn 1 can niblet corn (I use frozen plus just a bit of water.) 1 or 2 cans Ro-tel Tomatoes 1 can stewed tomatoes – chopped 1 package taco seasoning mix 1 package ranch style dressing mix
(If your soup is not liquid-y enough, you can add just a bit of water. I often rinse out the cans with just a splash of water and add that to the pot. It will turn out to be a fairly thick soup after simmering.)
Simmer for 30 minutes, stirring occasionally.
Serve with Fritos and grated cheese. (Or if you are my husband, serve with corn muffins.)
(This is a tasty soup that hides vegetable well. I have also been known to add a can of black or kidney beans.)
I hope I haven’t scared you away with my really-yummy-but-oh-so-sketchy recipes! Happy cooking…and eating! And stay warm! And visit Rocks In My Dryer for more great ideas!