Tag Archives | simple family dinner recipe

Easy Homemade Chicken Pot Pie

Easy Homemade Chicken Pot Pie Recipe

Chicken Pot Pie

Chicken Pot Pie

Ingredients

  • puff pastry sheets - 2, thawed (I use Pepperidge Farms Puff Pastry_
  • boneless skinless chicken breasts- 1 1/2 lbs (2 trimmed breasts), diced; also this is the perfect recipe to make with leftover cooked chicken
  • frozen mixed vegetables - 1 bag like birds eye classic mixed vegetables
  • cream of chicken soup - 1 15oz. can
  • STAPLES:
  • milk- ½ cup

Instructions

  1. Heat oven to 350º
  2. Saute chicken in 2 tablespoons oil until cooked (unless using cooked chicken)
  3. Add vegetables, soup and milk, mix well
  4. Place 1 pastry sheet one the bottom of a greased round cake pan or square baking dish using fingers to press pastry to bottom and sides
  5. Add chicken mixture on top of pastry sheet
  6. Top with second pastry sheet using fingers to mold sides
  7. Bake until golden brown, 35 minutes
https://tonispilsbury.com/easy-homemade-chicken-pot-pie/

 

The Organized Cook Weekly Meal Plan System

Weekly Meal Plan System

 

Email this to a Friend Email this to a Friend
Comments { 1 }

Basic Rice Pilaf

Basic Rice Pilaf

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Yield: 4 servings

Serving Size: 1/4 cup

Basic Rice Pilaf

Ingredients

  • whole grain rice- 1 cup
  • almond slivers- 2 oz.
  • olive oil- 3 tablespoons
  • lemon juice- 1 teaspoon
  • garlic salt- 2 teaspoons

Instructions

  1. Bring 1 cup rice and 2 cups water to boil in saucepan (or use rice steamer)
  2. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 10 minutes
  3. Add all remaining ingredients to cooked rice: almonds, olive oil, lemon juice and salt
  4. Toss
  5. For entire Menu
https://tonispilsbury.com/basic-rice-pilaf/

Email this to a Friend Email this to a Friend
Comments { 0 }

Sundried Tomato, Mushroom & Italian Turkey Farfalle Pasta

Italian Sausage & Peppers with Mushroom Cheese Farfalle

Italian Sausage & Peppers with Mushroom Cheese Farfalle

Ingredients

  • Bowtie (farfalle) pasta - 1lb
  • Italian Seasoned Ground Turkey (*like Jennie O Italian Seasoned Ground Turkey, or mild ground Italian sausage- 2 lbs (you can also use link sausage squeezed from casing)
  • *If cooking extra sausage to store for use later in the week like Weekly Meal Plan, use 3 lbs
  • Green and red bell peppers - (1 each) sliced into strips
  • Mushrooms, white, sliced - 8 oz.
  • Julienne Cut Sun-Ripened Dried Tomatoes- 8 oz. (*like Mezzetta, found near canned tomatoes)
  • Mascarpone cheese- 8 oz.
  • Pecorino Romano cheese- 8 oz. (can also use Parmesan, so would need 16 oz. or 2 cups Parmesan total)
  • Shredded Parmesan cheese- 8 oz.
  • Staples:
  • Olive oil- 3 tbspns
  • *Extra cooked sausage is stored in airtight container to use in our Tortellini Soup
  • *Recipe will print without photos using print option above

Instructions

  1. If using Weekly Meal Plan, store half of sliced red and green bell peppers together for Ratatouille Pan Simmered Steak
  2. Boil pasta in salted water until tender
  3. Heat olive oil in large skillet over medium-high heat
  4. Brown ground turkey or sausage until slightly cooked
  5. Add bell pepper and saute for another 2 minutes with turkey or sausage until peppers become tender and turkey is cooked thoroughly
  6. Transfer cooked turkey or sausage with peppers to large serving bowl (if you have a "picky eater", set aside a small bowl of cooked turkey or sausage to serve alongside pasta with butter)
  7. Add sundried tomatoes with oil (do not drain) and mushrooms to same pan over medium-high heat to saute until tender, approximately 2 minutes
  8. Add Mascarpone cheese and Pecorino cheese, saute until cheese melts into a sauce with the mushrooms and tomatoes
  9. Before draining pasta, use glass measuring cup to scoop out 1/4 cup of pasta cooking water
  10. Drain pasta and return to pasta pan
  11. Add pasta cooking water back to pasta in pan and toss
  12. Add mushrooms with sundried tomatoes in sauce to serving bowl
  13. Add cooked pasta to serving bowl (if you have a "picky eater", reserve a small bowl of pasta to toss with some butter and serve alongside cooked turkey or sausage)
  14. Toss pasta with turkey or sausage, peppers, mushrooms and tomatoes together
  15. Serve garnished with Parmesan cheese
https://tonispilsbury.com/sundried-tomato-mushroom-italian-turkey-farfalle-pasta/

 

 

 

 

Email this to a Friend Email this to a Friend
Comments { 0 }