Well ok...tried once but oh so good!
As I have mentioned earlier HERE, I am trying to get a good selection of "go-to" recipes that Todd and I love and are easy, cheap and for the most part healthy. I put all of my favorite recipes in THIS heirloom cookbook. So here is our menu from the past few meals and I will link you up to the recipes and give you my thoughts...
Tex-Mex Couscous - AMAZING!
Orange Chicken - it was ok, but will probably not make it again. Does anyone have a better recipe???
Spicy Sausage and Peppers - We really liked this with warm French bread.
Southwestern Stuffed Peppers - mmmm INCREDIBLE!
Slow Cooker Black Bean Soup - Perfect for a cold night by the fire!
Chicken Pot Pie - Nothing says YUM like a chicken pot pie! A friend from church brought this over to us when we had Simon and we practically ate the whole dish in one meal! Here is the easy recipe:
2 1/2 to 3 cups cooked, cut up chicken
1 15 ounce bag frozen peas and carrots
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
Pastry for 9-inch 2-crust pie
Rinse frozen peas and carrots to separate and set aside. Heat butter in sauce pan. Stir in flour, onion, salt and pepper. Cook until bubbly. Stir in broth and milk and whisk together. Heat to boiling, stirring constantly. After mixture thickens, stir in chicken and veggies. Remove from heat. Heat oven to 425 degrees. Roll 2/3 of pastry into 13 inch square. Place into 9X9 square pan or whatever dish you have. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square. Place square over pie filling. Turn edges under and flute. Bake about 35 minutes or until golden brown.
1 15 ounce bag frozen peas and carrots
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
Pastry for 9-inch 2-crust pie
Rinse frozen peas and carrots to separate and set aside. Heat butter in sauce pan. Stir in flour, onion, salt and pepper. Cook until bubbly. Stir in broth and milk and whisk together. Heat to boiling, stirring constantly. After mixture thickens, stir in chicken and veggies. Remove from heat. Heat oven to 425 degrees. Roll 2/3 of pastry into 13 inch square. Place into 9X9 square pan or whatever dish you have. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square. Place square over pie filling. Turn edges under and flute. Bake about 35 minutes or until golden brown.
Well I hope this gives you some "go-to" recipes like it did me! If you have any recipes to recommend I would LOVE to see them! Give me a link in my comments!
Happy start of the week! :)
So funny...I posted about our meals for this week today too and this past Sunday I tore out that same recipe for Southwestern Stuffed peppers. Great minds think (and cook) alike. :)
ReplyDelete