Broccoli Chicken Lo Mein

I posted a photo of my supper Saturday night and several of my Facebook friends asked for the recipe so hence the blog post...because let's get honest I am a terrible blogger. I wanted to say that this recipe is super freezer friendly as a meal kit something I do regularly. I have included the instructions for the freezer method in the recipe as well. The recipe is also great to switch up vegetables and even meats with, plus in my home anything with noodles is consumed very well. I hope you all enjoy! 

I wanted to take a second and say that I really want to get back to blogging on the regular, I really do just with two little ones and two busy jobs my poor blog keeps finding it's way to the back burner. So if you are reading this thanks for sticking with me. I hope all of you are having a blessed Monday. 

Broccoli Chicken Lo Mein 

Makes 6-8 servings

Ingredients

1.5 lbs. Chicken Breast Diced

4 Broccoli Crowns

¼  cup Soy Sauce

¼ cup Teriyaki Sauce

¼ cup Hoisin Sauce

1 TSP Minced Garlic

1 TSP Rice Vinegar

1 TSP Sesame Oil

1 Can Bamboo Shoots drained

1 Can Water Chestnuts drained

1-2 tsp Cornstarch mixed with water (if needed to thicken) 

½ lb Linguini Pasta Cooked until just al dente  

In a medium size bowl mix Soy Sauce, Teriyaki Sauce, Hoisin Sauce, Vinegar and Oil pour over chicken and marinate for at least 30 minutes. Steam broccoli for 5-6 minutes to soften. Heat EVOO in a large nonstick skillet add in the chicken and sauce cook through. Add in broccoli and cook until desired tenderness stir in bamboo shoots and water chestnuts. If the sauce is too thin you may need to thicken with cornstarch. Just before serving stir in noodles to coat with sauce and mix in the vegetable through.

Freezer Ready Directions-In a medium size bowl mix Soy Sauce, Teriyaki Sauce, Hoisin Sauce, Vinegar and Oil Place Chicken in a quart Ziploc bag pour sauce mixture over it and seal. Place broccoli in a quart Ziploc bag. Take a gallon Ziploc bag and add each quart bag to it.

Cooking day! Thaw bag in the refrigerator all day. When you get home pour chicken into a nonstick skillet and cook through add broccoli and cook until desired tenderness. Serve over rice, or ramen.

Sheet Pan Omelete

If you have read my blog for very long you may realize that I love meal planning and freezer foods. I especially LOVE a make ahead breakfast recipe and the fact that it is healthy makes it even better! I have been slowly tip toeing into the world of low carb, I am not fully going low carb just trying to cut some cruddy stuff from my diet. Plus eliminate some of the bread I intake, man I love bread. I was doing well at just eating eggs for breakfast, they were fast and easy that I could make at work. The only problem was that after a bit I was hungry, and when hungry I reach for the easiest available food. Usually not the greatest of choice…crackers they are kind of a drug for me too. Now you have learned how to take me out quickly offer me a bread basket laced with some Triscuits. 

Wow way off track, the point is the recipe was born to provide me with a heartier yet healthy breakfast. I had time to do some recipe testing earlier this week, the weather got yucky so I left work early grabbed my kids, built them a tent in the living room, and got to work. Man, alive I am excited how this turned out. YUM is all I must say. Plus, the fact that I now have a few weeks’ worth of breakfast in my freezer, makes me do a little booty shake. Well my booty isn’t exactly small but the shake I’m doing isn’t a big one oh gosh you guys totally don’t need to read these things. 

I love so much about this recipe I feel it is the perfect combination of veggies and meat but if you prefer to switch it up to suit your like feel free! 

Sheet Pan Omelet

12 Eggs 

½ cup Milk (we use whole in our home) 

1 Bell Pepper Diced

 1 Bunch of Broccoli Chopped

4 oz Fresh Mushrooms Chopped 

2 handfuls Baby Spinach Chopped (I know accurate measurement) 

4 Strips of Bacon Cooked and Crumbled 

½ Parmesan Cheese Shredded 

2 tsp Hot Sauce

Salt and Pepper to taste

Heat oven to 350 degrees. Line a sheet pan with aluminum foil, put bell pepper, broccoli and mushroom on the sheet pan. Roast in the oven for 15 minutes. While veggies roast crack eggs in a large bowl add milk, hot sauce, salt and pepper whisk until well combined. Once veggies come out of the oven allow them to cool for a few minutes and add to eggs, stir in spinach and cheese. Now spray the lined pan that you roasted the veggies on with cooking spray. Pour egg mixture on to pan and spread out top with bacon. Bake at 350 for another 15-20 minutes until eggs are set. Remove from oven and allow to cool prior to cutting. Once cool cut into 12 large squares. Freeze flat in Ziploc bags. To reheat thaw and warm for 30 to 45 seconds. 

15 Go to Ground Beef Meals for the Slow Cooker

Hey friends and I do say friends because you are and because friends give one another some grace especially when it comes to the frequency or infrequency (cough, cough) of their blogs. That's ok I know you all will forgive me especially after you read this post. It could possibly change your life, well probably not but hey you can't say I didn't try. 

What in the world prompted me to finally post a blog again, ha! Well dears it was you guys! I saw several people over the past few weeks asking on their Facebook what some favorite crock pot meals were, especially those with ground beef. I kept commenting and then others would ask for recipes and finally light bulb!!! I needed to do a blog post, hahaha! 

So I will admit I wasn't all that in love with slow cooker cooking for very many dishes outside of roast and soup because so many things ended up mushy, is that a word??? Then I discovered programmable slow cookers, HOLY MOLY!!! If you don't have one and you are serious about adding more crock pot meals to your life add one to your life, Christmas is coming. Yes I ask for kitchen appliances for holiday presents, don't judge me. Here is a link to one I love. The thing about these is that you can select the cooking time then the machine goes to keep warm once that cooking time is over. Say what!!! I know! 

Another problem I had is even with the programmable pot I still felt like many recipes were mushy, still is this a word? Most people who know me know I am a HUGE texture person (hence my aversion to coconut), this didn't bode well for most slow cooking. Then I read a recipe that suggested throwing raw pasta into the cooker...I was nervous but man alive did it help! Most of the recipes I have included have instructions on what to do with the rice or pasta. 

Lastly it drove me crazy to read this delicious recipe that then required me to break out a skillet to cook the meat up ahead of time. Listen lady I really want to make this but for real I am putting this together before 6 am, remembering that I need to brown the meat then drain it is wayyy too much for that time of the morning. This all changed one day when I bought twenty plus pounds of ground beef in the store because it was a good deal, I roll like that. The thing was even though it was a good deal it still was a chunk of change, I was determined to not let this precious meat go to waste in my freezer. I went home and chopped up like 10 onions and began browning hamburger with some onions and salt and pepper. I drained it and cooled it then placed it in quart freezer bags. At this point was thought it would be ready for me to use for tacos, spaghetti sauce, soups whatever I was making for supper that night...then one fateful morning before 6 am I was mad because I forgot to get burger browned for a crock pot recipe I wanted to make. The heavens seemed to open and my deep freezer called my name reminding me of all that glorious burger meat that was pre-browned and waiting for me. 

Obviously a life changing day. HA! But seriously it does make life easier and I save a ton of money when I buy ground beef and can buy it on sale. 

Yes you read that, I am married to a man who raises not only hogs but cattle too and I buy meat but that is another story for another day! 

Below are some of my favorite recipes with links for both pre-cooked burger and using raw burger. If you have any questions please feel free to check in with me. 

 One last question...Do you guys actually enjoy my rambles??? Should the blog continue???

Using Pre-Cooked Burger 

Asian Lettuce Wraps- Below! (I just mix all ingredient in the crock pot and cook all day) 

Stuffed Pepper Skillet-Recipe Link (follow the directions except omit the rice until you get home, then stir in the rice and cook for 30-45 minutes)
Taco Lasagna- Recipe Link
Nacho Soup-Recipe Link
French Onion Beefy Noodles- Recipe Link
Pizza Pasta- Recipe Link (I do not pre-make this, I throw all in ingredients, minus the cheese and pasta and let it cook all day on low, then stir in pasta and let it cook for 30 more minutes, top with cheese.)
Tater Tot Casserole- Recipe Link
Shepard's Pie- Recipe Link
Cheeseburger Soup- Recipe Link (I skip the whole making a thickner in the skillet step and I put my hamburger in first thing in the morning.)
Stroganoff- Recipe Link
Pasta Fagiola- Recipe Link
Cheesy Tortellini- Recipe Link

Using Raw Burger
Mozzarella Stuffed Meatball Subs- Recipe Link (I just place a little cheese in the center of each Meatball as I am rolling them up and also add about 1 cup of water to the sauce)
Barbecue Meatballs- Recipe Link (I take these to the just past the browning step and use the crock pot to cook them in the sauce. 6 hours on low)
Stuffed Cabbage Rolls- Recipe Link (I omit the Rosemary because well I'm not a fan)

Copy Cat PF Chang Lettuce Wraps

Makes 6-8 servings

Ingredients

1 TBSP Olive Oil

1 lb Ground Beef

1 Onion diced

2 Cloves Garlic minced

¼ cup Hoisin Sauce

2 TBSP Soy Sauce

1 TBSP Rice Wine Vinegar

1 TSP Ginger

1 TBSP Asian Chili Paste (or Sriracha) 

1 TSP Teriyaki Sauce

1 TSP Sesame Oil

1 (8 oz) Can Water Chestnuts drained and diced

2 Green Onion Thinly Sliced

Salt and Pepper to taste

1 Head Lettuce (Butter, Ice Berg, Romaine)

Heat olive oil in a skillet. Add in beef, onion, and garlic cook until meat is browned. Make sure to break up the meat as you cook it. Drain off any excess fat.

In a small bowl mix Hoisin, Soy, Rice Wine Vinegar, Ginger, Chili Pasta, Teriyaki, and Sesame Oil. Return meat mixture to the skillet and add in the water chestnuts heat on medium. Pour sauce over the mixture and stir to combine, cook until heated through and sauce has reduced a bit. Add in green onion.

This mixture can now be served in lettuce cups or froze. To freeze allow mixture to cool slightly. Place in a gallon freezer bag.

Serving Day-

Thaw bag in fridge or a warm water bath (if your forgetful like me). Pour mixture into a skillet to warm through. Serve with lettuce. 

Zucchini Ravioli

First I want to say thank you so much for all your kind words last week in the passing of our dear friend and babysitter. They truly meant the world to me. Her life and love were so honored in her services this past weekend.

Today I bring you one of my newest obsessions!!! Zucchini used as noodles! I am not on the Keto diet and I am not eating low carb, I truly struggle trying to cut carbs from my life, it's a love I don't want to see leave my life.But I love zucchini and I love my thighs to jiggle less so I have been switching out my normal pasta for zucchini. I don't see this ending anytime soon. These ravioli did not disappoint at all actually this morning the hubs said those cheesy green things were awesome when I got home last night. Score one for the home team!

If you want to give this whole switch a try I have a few tips.
-Salt your zucchini before cooking and allow it to drain I do this over paper towels and blot it dry. The more moisture you can draw out of there the better allow them to set for 15-20 minutes.
-Invest in a sprializer (I don't know if that is a word) it cuts veggies into spirals. My kids find the noodles fun to eat this way.
-When using a vegetable peeler peel from the bottom it just works better.
Give these green noodles a try I think you'll be amazed how truly good they are!

ZUCCHINI RAVIOLI

2 cups whole milk ricotta
4 medium zucchini
1/2 cup Parmesan cheese (divided)
1 cup Mozzarella cheese (divided)
1 egg
1 tsp Garlic Powder
2 tsp dried basil
2 tsp dried parsley
1/2 tsp Red pepper flake
1 jar of your favorite tomato sauce (I am a big fan of the Aldi's marinara)
Kosher salt and freshly ground pepper (to taste)

Preheat the oven to 375ºF. Lightly grease a 9x13-inch baking dish..
Line a medium bowl with paper towel and add ricotta. Set aside and allow to sit for 30 minutes.
Using a vegetable peeler, slice the zucchini lengthwise into thin strips, stopping when you reach the center. Discard the center or reserve for another use. Place strips on a paper towel, sprinkle lightly with salt and set aside.
Gently gather the papertowel around the ricotta and squeeze out any excess liquid.
In a medium bowl, add ricotta, 1/4 cup Parmesan, 1/4 cup mozzarella, egg, garlic powder, basil, parsley, red pepper. Season with salt and pepper and stir until fully combined. Set aside for 8-10 minutes.
Blot any excess moisture off of zucchini strips. On a work space, overlap 2 strips of zucchini and then overlap 2 additional strips on top of and across the first 2 strips, forming a cross shape.
Using a spoon or a cookie scoop, place a tablespoon of ricotta mixture into the center of the zucchini formation.
Fold the bottom layer of the zucchini strips over the filling and into the center so that they are overlapping. Fold in the other 2 strips to center so that filling is completely enclosed. Repeat process with remaining filling and zucchini.
In prepared baking dish, add a 1/2 cup of sauce, spread evenly. Place formed zucchini pockets seam-side down. Pour remaining tomato sauce over zucchini. Top with remaining Parmesan and Mozzarella. Transfer to oven and bake for 20-25 minutes or until zucchini is cooked through.

Be like me!!! Double the recipe! Prep one batch for the freezer and prep the other  the zucchini ravioli the day before cooking and store in an airtight container and thrown in the oven when you get home! I served mine with a grilled chicken breast. But you could completely switch things up and use a meat sauce over the ravioli or even eat it with no meat...but that wouldn't happen in my home! Enjoy!

French Puffs...My Style

So these little jewels are amazing...I needed to get that out of my system as much as I needed to get these out of my house. I have to think of the best interests of my thighs. I have been looking at this recipe for several years since I got my very first Pioneer Woman Cookbook, they always looked delish but kind of a pain. You see what kicked my butt into gear to make these is that since Christmas I have been hearing about how amazing these little cinnamon muffins the Hubs sister made were. I didn't get any and she told me that they were a recipe out of one of the PW cookbooks I gave her as a shower gift. I knew that it was these!!!

Well Saturday morning these were happening I was going to get them made. The hubs left to go feed hay and Charlot was still asleep I had the kitchen to myself I was set. the entire recipe was made I came to the part where you alternated 1 cup of milk mixing into the eggs mix with the dry ingredients. I open the fridge...and there it is a nearly empty gallon of milk. WHAT!!! I measured out what I had 1/2 cup seriously!!! Who leaves a 1/2 cup of milk in the gallon. Oh but I was determined, the store was not an option I was not waking my morning hating child. I texted my sister-in-law for a milk emergency. She was already gone for the morning...Checked with the Hubs still feeding hay but looking forward to breakfast, yikes...searched my fridge, no clue why. Then it came to me. I make Lemon Ricotta Cookies that are really light and fluffy! I added a 1/2 cup of the ricotta to the mixture and hoped for the best. 

Basically that was the most ridiculous way I could have gone about telling you guys that these are great and pain free to make! They will be my new go to for new momma's!!! 

For a link to the recipe head HERE! 

Ham and Cheddar Quiche

I am finding now that school has started and harvest is in full swing our evenings seem to get busier and busier. But I still strive to put a home cooked meal on the table. Notice I didn't say homemade...because this recipe allows for an easy store bought short cut without sacrificing any flavor! 

Another type of meal I love on busy nights is one that part of it can be made ahead of time and then just assembled and baked! This quiche can do just that! The best way to do this is to make up the egg mixture complete with all your goodies (ham and cheddar) the night before or even two nights before cover it and store in the fridge. Then when you get home from work you can unroll a store bought crust, pour in the filling and bake.While this quiche was baking I made a nice tossed salad and sliced up some fruit, then dinner was served.  Plus I got a load of laundry started during all of this as well, which to me is quite a successful evening.  

Now for those of you who are thinking quiche for my busy family your a crazy lady my kiddos would never eat quiche let alone my husband. Let me be the first to say just give it a try. This is why I made this recipe pretty simple, all ingredients that most people like, ham, eggs, cheese. I kind of think of this one as an introductory quiche, start here then you can get even more crazy with your ingredients as you warm your family up to this idea. I will say it took a little coaching but my picky little one ate this and actually told me I could make it again! Yet another success. 

Ham and Cheddar Quiche

1 Pie Crust (Homemade, Store-bought, Frozen) 

11/2 Cups Ham (diced)

8 Eggs

1 1/2 Cups Whole Milk

2 Cups Cheddar Cheese

Salt and Pepper to taste

In a large glass bowl whisk eggs, milk and seasonings, once these are well combined stir in meat and cheese. You can either go ahead and pour it into your crust and bake it right away or you can store the filling covered in the fridge until you are ready to bake (up to two days in advance). 

When you are ready to bake place your pie crust into your pie pan and trim the edges. Gently prick the bottom of the crust with a fork and pour in the egg mixture. 

Bake at 350 for 45 minutes to 50 minutes until filling is set. ENJOY!!!

Chicken enchilada casserole...

I am a strong lover of Mexican Food. It is my weakness, ok so most of my weakness revolve around food but I am not ashamed. Mexican food though it holds a very special place in my heart! The hubs knows that when I have had a bad day, he can skip the flowers, and utter these words “do you want to go eat Mexican.” Chips, Salsa, Margarita I am there! This casserole provides me with my Mexican fix in an easy mid-week package.

Since it can all be made and assembled ahead of time it is perfect for freezer meals. Or if you are like me and normally have shredded chicken on hand it makes quick work when getting home from work. I loved the heartiness of the casserole and who doesn't love cheese!

Chicken Enchilada Casserole

3 large chicken breasts

1 package chicken taco seasoning

2 cups broth or water

2 cups dry rice (you can use pretty much any kind)

2 (10 oz) cans Enchilada Sauce

1 can refried beans (I used the vegetarian kind, a little more thigh friendly)

2 cups shredded cheddar cheese

1 tsp hot sauce

In your slow cooker place chicken taco seasoning and broth, allow to cook for 6-8 hours on low. Shred. Cook rice according to package directions. In a large mixing bowl combine chicken, rice, sauce, beans, 1 cup of cheese, and hot sauce, season with salt and pepper to taste. If the mixture seems too thick for you add a little of the chicken cooking liquid. Pour mixture into a prepared casserole dish. Top with remaining cheese. Bake at 350 for 35 minutes. Serve with lettuce, tomatoes, sour cream, black olives, or whatever you wish! Just ENJOY!

Pepperoni Pizza Lasagna Rolls...

YUM!

This recipe was in the running during the contest last week, though to got no votes, you must have been blinded by cheesecake, I thought it was most definitely worth sharing! Now for me this recipe came from two places one I am a huge fan of lasagna, but I tend to never get the layers just the way I want them so that the cheese has good even distribution. I know I give food a ton of thought, but when you roll up the noodle you are guaranteeing yourself cheesy goodness in each bite. Second my kid LOVES pepperoni pizza, and the night I made this she told me she LOVES Telpha’s (her babysitter’s) Lasagna. Well I can’t be beat out by the sitter (hahaha) so I thought why not put both her loves into one.

Those were two reasons for the birth of this recipe but here are a few other great things about it! Since you have pepperoni in the noodles you don’t have to use quite as much meat in the sauce (money saver!) This uses jarred pasta sauce so it is completely doable on a week night. This freezes beautifully, I am thinking the next new baby family is getting this! Lastly in my home it was both kid and hubby friendly! The hubs said it was a good thing that I had packed part of it up and froze it because he might have eaten the whole pan.  Charlot liked it but proceed to tell me that Telpha’s was better! Oh well maybe next time. Hopefully and your family can enjoy this as well!

Let’s Make This!

Brown some burger, you could use, beef, pork, or turkey! I like to season mine with salt, pepper, and a bit of red pepper. But you season as you see fit!

Pour on some sauce. I love making my own sauce, but a good jarred sauce is perfect for this. Add a little garlic powder and allow this to simmer away!

Now I completely forgot to take a picture of the ricotta mixture before I spread it on the noodle, but here it is. You want to allow your noodles to cool for a few minutes before you attempt this step. Don't ask just trust...

Lay on some pepperoni. Now I started out using 5 pieces per noodles but I had a pepperoni thief in my kitchen. She's short and blond with blue eyes I can't seem to say no to! I suggest using the Turkey Pepperoni, one it is better on the thighs, but to me it also isn't a greasy tasting as some pepperoni can be!

Now you see it rolled up and ready for friends...

Oh here they joined!

Sauce and cheese to keep those delicious noodle rolls warm!

Oh come to Momma!!!

Pepperoni Pizza Lasagna Rolls

½ lb. Lean Hamburger

1 Jar of Pasta Sauce

14 Lasagna noodles

1 container Ricotta Cheese

½ cup Parmesan Cheese

1 Egg

½ tsp Garlic Powder

1 package Turkey Pepperoni

2 cups Mozzarella Cheese (shredded)

Pre-Heat oven to 350 degrees. Brown hamburger in a skillet, add jar of sauce and allow to simmer. Cook noodles according to package directions in salted water and drain allow to cool before trying to handle. In a medium bowl mix, ricotta, parmesan, egg and garlic powder, season with salt and pepper if desired. Ladle a cup or so of the sauce into the bottom of a 9x13 greased baking dish. Now take out a noodle and lay it on a flat surface spread a good dollop of the ricotta mixture over the noodle. Top with 4-5 slices of pepperoni, roll it up and place in your pan. Repeat with all noodles until pan is full. Pour remaining sauce over noodle rolls and top with mozzarella cheese. Bake covered for 20 minutes and uncovered for 5-10 minutes to brown the top. Let the lasagna sit for 10 minutes or so before you try cutting into it. ENJOY!

Squash Boats

Each summer my momma, my co-workers, and just about anyone I know become overwhelmed with zucchini and yellow squash. It seems that one plant will produce 1000, not really but lots. I love these little summer treasures and I am always looking for new ways to prepare them. Hint the blog will have several recipes featuring these soon. Any who a great friend of mine was talking about these stuffed zucchini’s that she make and shared this recipe with me. Well boy oh boy where these good, I loved using them with the yellow squash while the hubs preferred the zucchini. On top of that they were super easy and I was able to do most of the prep work the night before and just assemble before baking!

Give this recipe and try I am sure it will become one of your summer faves. I am thinking about making these again this week and switching up the fillings, stay tuned for that! Thank you again to Cheri for opening my eyes to this simple supper.

Here are my beautiful boats pre-roast

Post roast

Stuffed with cheese added on top.

Squash Boats

3-4 zucchini or yellow summer squash

1 lb pork sausage

1 box of stuffing (prepared)

6-8 slices of cheese (I prefer provolone)

EVOO

Salt and Pepper to taste

Pre-heat oven to 375. Cut your squash in half length wise and scrape out the center creating a vessel for your stuffing. Place squash on a foil lined pan cut side up and drizzle with EVOO and season with salt and pepper. Roast in the oven for 30-40 minutes depending on the size of your squash. In the meantime brown your sausage and prepare the stuffing according to the package directions, or you could make your own but I took the easy way out! Once the squash is nice and tender remove from oven and lower oven temp to 350. Fill squash with sausage then cover with stuffing. Drizzle the tops with a bit more EVOO and bake for another 10 to 15 minutes, just make sure the filling has gotten good and hot. In the last two minutes top each squash with a slice of the cheese. Allow cheese to melt and brown slightly. Last step ENJOY!

Freezer to Crockpot Fajitas...

Over the weekend I helped host, well I made a veggie tray, a beautiful bridal shower for one of my dearest friends. No I didn’t take any pictures I am an air head I have realized this the quicker you do the better off we both will be. Anyway back to what I was saying about well I am not sure. But because I made a gigantic veggie tray I had a ton of veggies leftover, especially peppers. Peppers don’t really stay that good for a very long period of time so I needed something thing to do with all these peppers.

What you will need!

PINTREST to the rescue!!! I just looked for recipes to freeze peppers, and I stumbled upon this little jewel! Super simple just throw all your ingredients in to a freezer bag stick it in the freezer, when you want to eat them stick the whole frozen chunk into the crock pot to cook for the day. Shred the meat up when you get home and enjoy. These were very flavorful and just the right amount of spice.

All bagged up and ready for the freeze

I had lots of peppers so in the pictures you will see I made several bags. But the recipe is for one bag which will feed four people.

Freezer to Crockpot Fajitas

2 large Boneless Skinless Chicken Breasts

2 Bell Peppers (sliced in strips)

¼ of an Onion (sliced in strips)

1 clove of Garlic (minced)

1 can of Rotel (I used mild feel free to spice it up)

1 tsp Cumin

1 tsp Chile Powder

1 tsp Black Pepper

½ tsp Salt

Place all ingredients in a gallon size freeze bag, remove the air from the bag and place in the freezer. When you are ready to cook place in crockpot on low for 8 hours, remove the chicken and shred, return the chicken to the pot. Serve with tortillas, sour cream, cheese, lettuce, tomatoes!

Slimmed down Chicken Pot Pie

A week or so ago we had a bit of a cold snap here, thankfully we have enjoyed a few days of really nice weather. But this week we are forecasted to only have day time highs in the low 60’s. This meal is great for those types of days. Not super heavy but warm and comforting all at the same time.

This bad boy also is perfect because it makes two pies at once, so you have one to share or freeze. We shared our extra one. Charlot and I delivered it to a family in town that momma is on bed rest trying to keep her baby girl in just a bit longer. As I was making the meal I kept thinking how hard it would be to be on bed rest have a little one and try to get supper on the table. Light bulb! Deliver them the extra pie!

On my mission to lead a healthier lifestyle I refuse to give up some of my favorite dishes. Chicken Pot Pie happens to be one of them! So to make this a bit more figure friendly I have first and foremost gotten rid of the bottom crust, it really isn’t that necessary. I also replaced most of the cream that you would use in a normal preparation with veggie stock and just did a splash of cream at the end. Lastly I made four chicken breast stretch between two pies and bumped up the veggies!

If you are looking for a warm comforting meal that will satisfy your need for rich hearty food without all the guilt check this puppy out!

Slimmed Down Chicken Pot Pie

1 basic pie crust recipe link Here (or you can use the store bought kind in the refrigerator section)

1 large onion (diced)

5 stalks of celery (diced)

5 Carrots (diced)

2 cups frozen corn

1 cup frozen peas

1 ½ tbsp. flour

2-2 ½ cups of vegetable stock

4 boneless skinless chicken breasts (poached and diced)

Salt and pepper to taste

Splash of Cream

Pre heat oven to 350. In a large skillet heat some evoo add in the onion, celery, carrots cook until softened usually takes about 15 minutes. Season with salt and pepper. Sprinkle the flour over the veggies, continue stirring to cook out the raw flour taste. Gradually add the stock, stirring and adding until you have reached your desired consistency. Add in your chicken, corn, and peas. Stir to coat. You may need to add more broth at this point. Finish with just a splash of heavy cream. Split the mixture evenly between two pie pans. Top each pan with one crust. Cut a slit in the curst, and brush some extra cream on the top and sprinkle with kosher salt. Bake for 20-25 minutes or until golden brown!

Supreme Pizza Pasta…

Side note the Married with Pigs blogs this week are going to be kind of heavy on recipes I did a ton of cooking over the weekend!

Finished product!!!

I am always looking for ways to incorporate more veggies into our diet as well as “hide” them in dishes for Charlot. This particular dish happens to encompass two of her favorite’s pizza and pasta. Plus she is eating veggies without even knowing they are in the dish. You can change up this dish with different veggies/meats. Customize it to meet what your family likes on their pizza.

This is a great make ahead dinner it freezes beautifully. It would be a wonderful dish to take to a new momma, someone recovering from surgery, or a neighbor just because.

Let’s make this!

Burger (I was cooking extra you won't need this much)

Sauce (this is the pan I use to make all the elements of this dish in)

1 lb short cut pasta (I used mini bowties)

1 lb hamburger (Italian sausage is great as well)

1 onion diced

EVOO

2 bell peppers diced

1 box of mushrooms diced

2 large cans crushed tomatoes

2 cloves garlic

½ tsp red pepper flakes

Salt and Pepper to taste

3 cups shredded Mozzarella cheese

1 package of mini pepperoni

Cook pasta in salted water just shy of done 6-7 minutes. Brown your hamburger with your onions. Drain and set aside. Next sauté your peppers and mushrooms in EVOO until soft. Remove from pan and set aside. In the same pan, put about two TBSP of EVOO in the pan with the garlic and red pepper flakes stir around for a few minutes until garlic is browned not burned. Add crushed tomatoes. Season with Salt and pepper. Allow sauce to cook down for a bit, usually 30-40 minutes.

Now it is time to layer!

Little sauce in the bottom, then half the noodles, ½ the veggies, ½ the burger, top with sauce. Sprinkle on about 1 cup of cheese. Repeat layers. Once the top is covered with sauce cover it all with cheese and add peperoni to the top! Bake for 30 miutes covered at 350 and 10 minutes uncovered! DELISH!