I like a good chicken pot pie, but Mr. B. isn’t keen on actual pie dough for most things. Thanks to Betty Crocker, we found an easy compromise that is pretty tasty! It’s not exactly Marie Callendar’s (which I quite like) and it’s definitely not like a made-from-scratch version, but it comes together quickly and has ingredients you can’t really go wrong with!
Easy Chicken Pot Pie
2 cups frozen mixed vegetables
1 cup cooked chicken, diced
1 can (10 3/4 ounces) cream of chicken soup
1 cup Bisquick mix (which is not something I buy; see below for the substitute recipe)*
1/2 cup milk
- Preheat oven to 400°F. Mix vegetables, chicken and soup in baking dish of your choice (I usually use a 9*9 Pyrex).
- Combine Bisquick, milk, and egg; spread evenly over the top of vegetables/chicken/soup mixture in baking dish.
- Bake until crust is golden brown (approx. 30 minutes)
*Substitute for Bisquick mix
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbsp shortening
- Mix flour, baking powder, and salt.
- Cut shortening into dry mixture. Then use in place of Bisquick mix as above.
I like a good macaroni salad every so often. I am not a big fan of the deli kind that is super sweet, though. It is a disappointment EVERY time!
My mom always made a more savory macaroni salad, and it is what I prefer! Her standby recipe is the Best Foods recipe. I like it, and feel a few changes make it even tastier! I made this for a potluck tonight and didn’t even get a full bite! So I’m relying on the compliments I received that it was, in fact, tasty.
16-ounce package small shell pasta (or other shape, as preferred)
2 cups mayonnaise (I don’t know if it makes a difference, but I used Nalley’s mayo, which Thomas swears by… haha!)
2 Tbsp white vinegar
2 Tbsp mustard (just plain mustard, not dijon like the original recipe calls for)
1 to 1 1/2 tsp sugar
3/4 to 1 tsp salt
1/2 tsp ground black pepper
2 cups thinly sliced celery
1/2 cup chopped white onion
5 hard-boiled eggs, chopped
1/4 to 1/2 tsp paprika
- Cook according to package & then cool the pasta. Add onion, celery, and hard boiled eggs.
- Combine all of the sauce ingredients (mayo, vinegar, mustard, sugar, salt, pepper, paprika) and mix well.
- Pour sauce onto pasta, celery, onion, and eggs, and stir to incorporate.
- Serve cold. Probably a good idea to chill until ready to serve.
**I wrote this several months ago. Baby is now a year old, and mostly eats whatever we are eating. I typically cut things into bite-sized pieces and let her feed herself. She enjoys being fed from a fork, too, and when we put food on a spoon & allow her to get the spoon to her mouth!**
I like to do things myself, and making my own baby food for our daughter has been a given! I’m recording what has worked for us in order to remember for future babies, and to give others ideas.
I’ve listed things in the general order we introduced them (though I’m sure it’s not perfect! I don’t remember exactly when we gave her certain foods!).
Items with an asterisk (*) are items I’ve frozen in small portions. I prepare a batch and then freeze scoops on a cookie tray or in a silicone ice cube tray. I keep the frozen portions in labeled Ziploc bags and pull out 1-2 portions at a time to heat for her meals, and I mix and match what I give her, usually, for variety.
I frequently thin foods out with formula, or mix it in to cool something I just microwaved.
She’s been a great eater, overall, and has done well with everything listed below.
Starting at about 5 months:
- oatmeal (I grid up old-fashioned oats in a blender. It is easy to scoop some of this powder into a bowl and add water and microwave it for her breakfast)
- applesauce* (I peel/core/slice gala apples, steam them until they are very soft, then stick them in the food processor)
- lentils* (cooked until soft, then pureed)
- squash*: zucchini, butternut, acorn
- rice* (I ground up brown rice in a blender. I found I had to cook it & freeze it afterward, instead of relying on it cooking in the microwave)
- yogurt (plain whole — you can make it at home!)
- avocado (I sometimes mash it with the back of a spoon, or sometimes cut it into small pieces that she can sort of feed herself — it does get rather slippery, though)
- chicken* (pureed baby food from a jar… or, alternately, I have boiled a chicken breast and pureed it (thinning it with some of the broth from boiling))
- sweet potatoes* (roasted in the oven, then mashed with a spoon or pureed in the food processor)
- carrots* (boiled or steamed and then mashed/pureed)
- spinach* (frozen, then microwaved so it’s softer, and pureed)
- bananas (mashed, or cut into small pieces for her to feed to herself)
- peaches (cooked & mashed — but depending on how soft, this could be cut into small pieces as well)
- cinnamon (to flavor her oatmeal)
- beef (pureed baby food from a jar)
- turkey (pureed baby food from a jar)
- peas (she feeds them to herself — I just heat up frozen peas for her and sprinkle a couple tablespoons worth onto her high chair tray)
- Cheerios (she feeds dry Cheerios to herself)
- cheese (just bits of shredded cheese)
- mango (frozen — microwaved & then mashed. I give it to her on its own or mixed into cereal or yogurt)
- blueberries (frozen — microwaved & then mashed. I give it to her on its own or mixed into cereal or yogurt)
- bread (she feeds herself)
- “sandwiches” (I take a slice of bread, spread baby food meat on it (so it’s an open-faced “sandwich”), and give it to her. She loves feeding herself!)
- broccoli (steamed & cut into small pieces (florets only so far))
- pumpkin (I gave her canned pumpkin slightly warmed. It mixes into cereal well, or meat)
- barley (in the form of Malt-O-Meal, a cereal mix of wheat and barley)
- cream cheese
- sour cream
A lot of these things I combine now. Some unlikely combinations work pretty well. I like mixing fruit into her cereals, but some fruit mixes well with meat (like applesauce with chicken or turkey). I mix yogurt into cereal sometimes, too.
Dinners usually consist of a starch/grain, a protein, and a vegetable. Breakfast is usually a cereal with a fruit and maybe yogurt. Lunch varies!
At most meals I give her some finger foods, too — peas, Cheerios, bread, cut up soft veggies. That allows for us to eat with her, too — she works on the finger foods while we eat our food!
Resources I have found to be helpful:
As a continuation of my quest to find good recipes for leftover turkey, I made this.
Honestly, this was my first experience whatsoever with a “Tetrazzini” — I just looked up the term, and even though I based this on a recipe called Turkey Tetrazzini, I don’t think the name really applies here.
At any rate, this was a winner in our house! I had my doubts at first, but seriously, with pasta and cream of chicken soup, how bad could it really be?! Food snobs, please don’t answer that.
Turkey “Tetrazzini” — or we can just call it a Casserole
8 oz dry pasta of choice — I used tri-colored rotini & I would do it again!
1 cup broccoli, steamed/boiled until tender but several minutes from mushy (or frozen broccoli, thawed)
1 cup cubed cooked turkey
1, 10.75 oz can cream of chicken soup
1 cup water
1/2 tsp chicken bouillon
1/3 cup chopped celery
1/4 tsp garlic powder
1/3 cup shredded cheese of choice (I used a “fiesta mix” with cheddar, jack, …? anyway, it worked.)
1/4 cup seasoned bread crumbs
- Preheat oven to 350° F.
- Cook pasta per package instructions. Drain and place into 9×9 glass baking dish.
- Arrange broccoli on top of pasta in baking dish. Add turkey on top of broccoli.
- In a medium saucepan, combine cream of chicken soup, water, bouillon (alternately, use chicken broth in place of water & bouillon), celery, and garlic powder. Bring to a boil. Remove from heat and pour as evenly as possible over pasta/broccoli/turkey.
- Sprinkle cheese evenly on top. Lastly, sprinkle bread crumbs over the cheese.
- Bake for 25 minutes at 350°F. Serve hot with a glass of cold milk!
We cooked a turkey over the weekend, mainly to get it out of our freezer, but also because we had family in town and figured it would be best to cook it with a few extra eaters on hand. Even though it was “only” a 13-pounder, we have lots of leftovers.
I thrive on variety, so I’ve been attempting to find some good recipes for leftover turkey. I just can’t handle the same thing more than about 2 days in a row! Also, thanks to a suggestion from the man of the house, I’ve started trying new recipes in manageable portions (due to some disappointing flops on a large scale…). This has been very helpful to me. I hate throwing food out, and I really hate throwing food out because I can’t stomach it even though the recipe seemed promising!
Anyway, a friend gave me some homemade bread & recommended having it with soup, so I took her up on it! I found a recipe that suggested adding beef broth to turkey soup, so I tried that out, too.
I’m not a huge soup person, but I thought this was AMAZING!
I used some OLD cannery soup mix, mainly to try using it up, but you could alternately use rice or pasta (just decrease the cooking time by a lot!). In fact, with pasta, I would probably omit the first hour of simmering (below) and add noodles a few minutes after everything else.
1/2 cup LDS cannery soup mix (contains alphabet macaroni, rice, split peas, lentils, dehydrated onions) (Do they even sell this anymore? I can’t find any information online.)
5 cups water
2 tsp chicken bouillon
1 tsp beef soup base
**Alternately, use chicken stock and beef stock and decrease water proportionately**
1/2 cup chopped celery
1/2 cup chopped carrots
1 cup cubed cooked turkey
1/2 tsp dried dill
1/2 tsp garlic powder
1 bay leaf
1/2 tsp dried parsley
1 tsp dehydrated onions
salt and pepper to taste
- Combine soup mix, water, chicken bouillon and beef soup base in a large saucepan over medium-high heat until boiling.
- Cover and reduce heat to maintain a simmer for about one hour.
- Add celery, carrots, turkey, and spices. Cover and continue to simmer for 30 minutes, or until vegetables are tender. Add additional water as needed if too much is boiling off, or if flavor of broth is too strong.
- Remove bay leaf and serve with heavily buttered, warm homemade bread.
This is one of my absolute favorite recipes.
I came across it a few years ago and have frequently referred to it on Prevention.com. But recently when I tried to access it, the website had undergone some updates, and the URL I had bookmarked no longer worked. I ultimately found it again, but I decided to save my favorite recipes where I know I can access them!
This recipe is very forgiving. I have had success with dehydrated onion. I typically use frozen spinach. I use whatever cheese I have on hand — most often cheddar. And the amounts I use vary. I’ve accidentally burned the walnuts and overcooked the chicken, but surprisingly this gave it a good flavor (and dinner wasn’t ruined). It also freezes very well. I could eat it every day for dinner, I think.
Chicken with Walnuts & Spinach
1/3 c chopped onion (or about 1 Tbsp dehydrated onion)
1 c walnut pieces, chopped (I like to use my food processor)
1 c baby spinach, chopped (frozen spinach works fine & thaws in the skillet)
1/2 c grated provolone (or whatever cheese you like — I usually use cheddar)
4 thin-sliced boneless, skinless chicken breasts (I just take 2 boneless, skinless chicken breasts and slice them myself!)
- Preheat oven to 375°F.
- Heat about 1 Tbsp oil in medium skillet over medium-low heat. Add onion and half of the chopped walnuts and cook a few minutes, stirring often. Add spinach. Cook until wilted (or thawed), about 2 minutes. Remove from heat. Stir in cheese.
- Put remaining walnuts in a shallow bowl.
- Spread out chicken on a cutting board or baking tray, and sprinkle with ¼ tsp each salt and black pepper. Divide spinach mixture among chicken slices and roll up to enclose.
- Coat chicken with a little oil and roll in remaining nuts (I pour some oil into a pyrex baking dish, roll the chicken in it, then in the walnuts, and place it in the pyrex to bake).
- Bake until chicken is cooked through, 30 to 35 minutes.
A couple of months ago we happened upon a clearance rack at Walmart. To our surprise, there was a package of escargots on the shelf. We glanced at it, then at each other, and decided to give it a go!
The package was a plastic tube with a small can of escargots at the bottom, and shells filling the tube to the top. The instructions were right on the can. It was easy and fun; it was also my first time trying escargots. I was pleasantly surprised.
- Start by boiling the shells in water.
- Whip up a garlic-butter sauce. Use melted butter, garlic or garlic powder, and perhaps some herbes de Provence.
- Place one shell in each cup in a muffin tin. Pour a little garlic-butter sauce into each shell.
- Place one canned snail into each shell. Pour remaining garlic-butter sauce into each shell on top of snail.
- Bake. I think it was probably around 10-15 minutes at 375°F or so. The snails are already cooked, but you want them heated through and for the butter to bubble.
- Bon Appetit! It would help to have escargots forks to remove the little fellows from the shells, but we don’t have any and made do without.
The texture of escargots is slightly chewy – it was very similar to the pasta we were also eating that night, with homemade pesto sauce.
Have you ever had horchata, the sweet Mexican rice drink? I think it’s delicious. It seems like most people either love it or hate it.
I tried to make horchata from scratch several years ago and it was horrible. Just disgusting.
But fortunately, a few months ago, Thomas tracked down a recipe for horchata mix, which actually makes a yummy horchata. Real horchata does not have milk in it, but this is so good that I do not care that it is less than genuine 🙂 We made a big batch last night for when we hosted our ward’s weekly (during the summer) lemonade social.
You can either mix it with water right away, or make the dry mix and store it until your next fiesta.
Also, a note on rice flour: you can buy this product at your grocery store, but if you cannot find it or if you do not want to purchase it in the quantity available, you can take some (dry, uncooked) rice and stick it in your blender. It will make a terrible sound, and you will probably have varying sizes of rice granules in the end, but if you are ok with that it works just fine for horchata.
yields one gallon
6 Tbsp. nonfat dry milk
1/4 cup rice flour
1 1/2 cup sugar
1/2 tsp.+ cinnamon
1 tsp. vanilla
1 gallon water
- Mix all dry ingredients thoroughly.
- Add vanilla.
- Mix into one gallon of water.
- Chill for at least an hour for optimal flavor.
- Serve cold, with ice if desired.
The sloppy Joe: I hadn’t had one in years, but one day browsing recipes I saw one for a lentil sloppy Joe. I was intrigued, and it kind of sounded good. I bookmarked it and came back to it a few weeks later. The original
recipe I saw did not suit me, so I looked around a bit more and found this one
which was a better match for what I had on hand.
You may notice that the recipe I followed calls for 1/2 cup ketchup. In an odd turn of events, we had used more of our ketchup than I had realized (although, honestly, I hate ketchup and didn’t check before I started the recipe. When you dislike ketchup like I do you never dream you’ll run out… I only use it in recipes, and the only other thing I’ve used it in that I can think of is meatloaf, maybe twice. We occasionally have hot dogs or other dishes that Thomas likes ketchup as a condiment on, but I really didn’t think we’d have less than 1/2 cup!). Pondering possible substitutions, I came up with barbecue sauce or tomato sauce. I asked Thomas’ opinion and we decided to try the barbecue sauce. It was a success! It added a really nice flavor and sweetness that I don’t think it would have had otherwise. In the future I think I will always do half ketchup and half barbecue sauce.
Lentil & Beef Sloppy Joes
2 Tbsp. vegetable oil
1/2 cup diced onion
1 small carrot, diced
1/2 bell pepper, diced
1/4 cup ketchup
1/4 cup barbecue sauce
1 clove garlic, minced
1/2 cup dried brown lentils
~1 cup water
1/4 tsp. oregano
8 ounces ground beef
1 Tbsp. Worcestershire sauce
- Sauté onion, carrot, bell pepper, and ketchup in vegetable oil in a saucepan over medium-high heat until vegetables are tender. Add garlic and continue to cook for about a minute.
- Add lentils, oregano, and water. Boil about 5 minutes, then reduce heat and cover, simmering about 35 minutes. Check occasionally to ensure there is enough water. Add more water in 1/4 cup increments if necessary.
- In the meantime, brown ground beef in a skillet. Drain off fat.
- To ground beef, add Worcestershire sauce and barbecue sauce, stirring until combined.
- Add fully cooked ground beef mixture to lentil mixture. Continue cooking until lentils are done.
- Serve hot, on hamburger buns.
I don’t keep hamburger buns around, so I made my own to go with my sloppy Joes. I used this recipe. They turned out pretty good, but I did goof up a little: where the recipe said to make 6 buns, I split my dough 6 ways and ended up with 6 buns, but they were such a funny shape I couldn’t justify slicing them. The result was basically 6 bun halves. Which was fine, but they were kind of big and it would have been better to have 6 actual buns. So, if you want 6 buns, divide your dough 12 ways…
Cheesy Hamburger Buns
2 3/4 cups flour
1/2 cup finely grated cheddar cheese
3/4 tsp. salt
1 Tbsp. sugar
2 1/2 tsp. instant yeast
4 Tbsp. softened butter
1 large egg
2/3-3/4 cup lukewarm water
- Mix all ingredients until well combined, sticky, and gooey. Cover and let rise about an hour.
- Preheat oven to 350°F.
- Divide dough (taking into account my advice above). Your dough will still be sticky. You can add a little bit of flour to make this process less messy. Place on baking sheet lined with wax paper or parchment paper. Shape into small rounds. The original recipe uses a hamburger bun pan. I used a baking sheet, which resulted in misshapen buns, but it’s what I had :o)
- Let rise another 30-60 minutes, or longer if you have time.
- Bake about 20 minutes.
In an attempt to eat a healthier diet, I’ve been trying some new recipes lately. I was seeking lentil recipes when I came across this one. Although the original recipe is missing some information, I made some guesses and have come up with a dish that I like quite a bit.
The combination of spices in this turns out a pretty hot dish. I’ve played around with it a little (I think the ginger is what really gives it its kick, along with the chili flakes) but have not yet successfully toned it down (I have only made it about 3 times). So, if you don’t like spicy, you might want to skip this recipe.
Curried Chicken, Lentils & Rice
2-3 Tbsp. olive oil
1/2 cup chopped onion (I’ve used a handful of dehydrated onion)
1 Tbsp. curry powder
1 Tbsp. ginger
1/2 tsp. cumin
1/2 cup brown lentils
3/4 cup rice (I’ve used long-grain white rice; the original recipe suggests Basmati, I bet brown rice would be pretty good)
1/2 cup minced carrot (I’ve used a small handful of dehydrated carrots)
1/4 tsp. red chili flakes
2 cups chicken broth/bouillon
~1 lb. chicken breast, cut to about 1″ cubes
3 Tbsp. lemon juice
2 cups chopped fresh spinach leaves (optional; it’s good with it, but if you don’t have spinach, it’s fine without)
- Combine olive oil, onion, curry powder, ginger and cumin in a saucepan. Sauté on medium-high heat 4-5 minutes until onions are transparent.
- Add the lentils, rice, carrot, and red chili flakes, stirring to coat with spice mixture. Pour in chicken broth. Turn heat down, cover, and simmer about 15 minutes. Check occasionally to be sure it is not dry; you can add water about 1/4 cup at a time if it looks too dry.
- In the meantime, stir-fry chicken cubes in a separate pan with a little bit of oil until cooked through. Season to taste with salt, pepper, perhaps some garlic powder.
- Add cooked chicken and lemon juice to saucepan with rice and lentil mixture. Cook another 5-10 minutes, covered, until rice and lentils are done.
- Remove from heat; stir in chopped spinach leaves. Cover and let sit 5-10 minutes, until spinach has wilted.
- Serve hot. The original recipe calls for serving with a minted yogurt garnish.