Easy Winter Warm Up

Easy Chicken Pot Pie
From Pillsbury Magazine, "Casseroles & Slow Cooker Meals," date unknown
4 Servings

Crust
1 (15 oz.) pkg. refrigerated pie crusts

Filling
2 cups diced cooked chicken
2 cups frozen mixed vegetables, thawed
1/4 tsp. dried thyme leaves
1 (12 oz.) jar roasted chicken gravy

1. Heat oven to 400 degrees. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
2. In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
3. Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
4. Bake at 400 degrees for 20-30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Story behind this recipe: I made this last week using leftovers from a roast chicken. While I didn't have store-bought gravy, I improvised, making a gravy from my Better Homes & Gardens general cookbook using chicken broth and butter. I also only had one crust, so I skipped lining the casserole with it and placed the crust on top. Even with the substitutions, it turned out pretty tasty. The cook's notes in the original recipe also suggest using turkey and turkey gravy or beef and beef gravy. Also use small cookie cutters to create holes in the top crust and arranging cutouts on top before baking. ~Karen

Easy Chicken Pasta Salad

Chicken Pasta Salad
From: www.tammysrecipes.com
8 Servings

16 ounces garden spiral pasta, cooked according to package instructions
1 cup thinly sliced carrots
1 cup (total) diced green, yellow, and red bell peppers
1 cup broccoli florets, cut into bite-sized pieces
1/2 onion, finely chopped (optional)
16 ounces boneless skinless chicken breast
1 tablespoon oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 ounces Ranch salad dressing
8-10 ounces Italian salad dressing salt, to taste

1. Cut chicken breast into small, bite-sized pieces. Saute in oil until fully cooked. Drain excess liquid and season with garlic powder and pepper. (I have also baked the chicken with the garlic powder, pepper, and a little Italian salad dressing. Next time I am going to make this with left over rotisserie chicken.)
2. In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken. Add Ranch and Italian salad dressings and stir to coat. Add an additional 1-2 teaspoons of water if mixture is too dry.*Add salt to taste. Chill until ready to serve!

The story behind this recipe: I was looking for a dish to bring to a potluck party that could pose as a main course or a side dish. This was a big hit! The salad is flavorful and the ingredients common!
-Tami

Mas Enchiladas, Por Favor

Green Enchiladas
From "Betty Crocker's Good and Easy Cookbook"
5 servings

1 C. Sour cream
1 jar (15-16 ounces) green salsa
10 corn or flour tortillas (6-8 inches in diameter)
2 1/2 cups shredded cooked chicken or refried beans
1 C. Shredded Monterey Jack cheese (4 ounces)
Sour cream

1. Heat oven to 350 degrees
2. Combine 1 cup sour cream and salsa in a dish. Dip each tortilla into sauce to coat both sides.
3. Spoon 1/4 cup of chicken onto each tortilla; roll up. Place seam sides down in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas. Sprinkle with cheese.
4. Bake uncovered about fifteen minutes or until cheese is melted. Serve with sour cream.

The story behind this recipe: This is a great (and yummy) alternative to using prepared enchilada sauces--which we have yet to find one we really like. If your tastes run to spicier dishes, look for a hotter salsa. For the kids, we don't pour the sauce over their enchiladas, just cheese. Refried beans and corn or Spanish rice round out this dish nicely. ~Karen

(No Chicken) Chili

Raina's Chili
Makes 8 servings (serving size 1.5 cups)

1 lb ground pork or mild Italian pork sausage (casings removed), or ground turkey (meat is totally optional, it's good vegetarian too)
1 Tablespoon olive oil
1 large yellow onion, chopped (about 2 cups)
3 cloves garlic, minced
2 Tablespoons chili powder (I usually use about 1.5 tablespoons chili powder + .25 tablespoon cumin + .25 tablespoon paprika + .25 teaspoon cayenne)
2 Tablespoons sugar
2 Tablespoons Worcestershire sauce
4 cups water, divided
2 14-oz cans diced tomatoes (undrained)
1 14-oz can black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 14-oz can garbanzo beans, rinsed and drained
1 14-oz can cannellini/great northern/any white beans, rinsed and drained
1 6-oz can tomato paste
cheddar cheese (for garnish, optional)
sour cream (for garnish, optional)

1. If using meat, brown meat in a skillet, breaking up into small pieces.
2. Meanwhile, heat oil in a dutch oven/soup pot over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 3 cups water, chili powder, sugar, worcestershire, diced tomatoes, and all beans. Stir to combine.
3. Combine remaining cup of water and tomato paste in a bowl, whisk until blended. Stir tomato paste mixture into pot. Add meat, if using. Give it all a good stir. Bring to a boil, reduce heat and simmer at least 5 minutes.

The story behind this recipe: Our friend, Raina passed this along, which she says is modified from a Cooking Light recipe. Her notes: I generally let it simmer as long as possible (up to an hour) but it's good after 5 minutes too. Ladle soup into bowls. Top with cheese and sour cream, if using. It's easy and relatively quick. Tastes delicious with cornbread!

Let Them Eat Soup

Dad's Chicken Soup
From Bon Appétit December 1992
John H. Bialas: Arlington, Texas

Serves 8.
8 cups (or more) canned low-salt chicken broth
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 large garlic cloves, chopped
8-10 oz. uncooked egg noodles
2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled
2 cups diced cooked chicken
Fresh chopped parsley

Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in noodles and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until noodles are tender, stirring occasionally. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.


The story behind this recipe: My dear husband made this recipe for dinner tonight. He found it on the epicurious web site. It was so delicious-- even the baby liked it, eating the soft carrots, noodles and chicken. Substituted egg noodles instead of rice in the original recipe. Also, used the canned chicken from Costco, since that's what we had on hand. Matched the soup up with a green salad and a loaf of sourdough bread from the grocery store bakery. Have enough for leftovers for lunch tomorrow too!

My Favorite Chicken

Chicken Parmesan Italiano
Prep time: 10 minutes (Ready in 30 minutes)

2 T. Italian style bread crumbs
2 T. shredded fresh Parmesan cheese
1/2 t. dried oregano leaves
1 T. lemon juice
1 small garlic clove, minced
2 boneless skinless chicken breast halves
Nonstick cooking spray

1. Heat oven to 425 degrees. Line cookie sheet with foil; spray with nonstick cooking spray.
2. In shallow dish, combine bread crumbs, cheese and oregano; mix well. In plastic zip-type bag, combine lemon juice and garlic.
3. Add chicken to plastic bag and close. Shake gently to coat chicken; Remove from bag and coat with bread crumb mixture. Place on cookie sheet.
4. Bake at 425 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear.
2 servings
**From Fast and Healthy Magazine, January/February 1997**

The story behind this recipe. This became my comfort food. I think I made it once a week after I moved to Seattle. I was working overnight shifts and terribly homesick. I would make this chicken and have it with steamed baby carrots and a pasta side dish (the kind from a box). The crispy Parmesan crumbs are irresistible.