Beef Uptown Pie

After Thanksgiving I had pastry sheets I had to use. So I found this yummy recipe and it was the perfect fix!!

Beef Uptown Pie - I changed this around a bit
http://www.puffpastry.com/recipe/24080/uptown-beef-pie

Ingredients:
Olive Oil
1 lb ground beef
onions
garlic powder
vegetables of choice - I used canned tomatoes
puff pastry sheets thawed
shredded cheddar cheese

DIRECTIONS

1. Heat the oven to 400°F.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef, onions and garlic powder and cook until the beef is well browned, stirring often to break up the meat. Pour off any fat.
   
   
   
   
3. Stir the vegetables in the skillet and heat through. Pour the beef mixture into a 9-inch deep-dish pie plate and top with cheese.
   
   
   
   
4. Unfold the pastry sheet and place it over the beef mixture. Trim the pastry to fit the pie plate. Using a fork, press the edge of the pastry to the edge of the pie plate.
   
   
   
   
5. Bake for 25 minutes or until the pastry is golden brown.
   
   
   
   

We loved this meal! It was one of the best things I've made!!! YUMMY

OMG Chicken

Week 9 - OMG Chicken!

I have to say that this was one of the easiest, most delicious chicken dishes I've had in awhile!!

Find recipe here - https://cookpad.com/en/recipes/29094-omg-chicken

Ingredients:

4 boneless chicken breasts (I used 3)
1 small container of sour cream
Italian bread crumbs
1/4 cup shredded parmesan cheese Directions:

1. preheat oven 350°F
2. mix together cheese and sour cream
3. 
   
   
   
   
   
4. spread mixture onto chicken
5. 
   
   
6. sprinkle bread crumbs on top
7. 
   
   
8. bake 30-40 minutes until chicken is cooked through and bread crumbs are golden brown. for darker top, you can broil top as needed..
9. 
   
   
10. This was definitely easy and SO yummy! ENJOY

Week 8 (a little late) - Easy Taco Melts

This was a great recipe so I apologize for posting so late!!

Here is the link - http://www.pillsbury.com/recipes/grands-easy-taco-melts/e6b11686-a7bd-4332-bf4d-1f9fe83ddfd2?nicam2=Email%26nichn2%3DLifecycle%26niseg2%3DPB%26nicreatID2%3DPB_09_27_2014_BackToDinner

Ingredients:

1

package (1 oz) Old El Paso™ taco seasoning mix

2/3

cup water

1 1/2

cups Old El Paso™ Thick 'n Chunky salsa

1

lb lean (at least 80%) ground beef, cooked, drained

1

can (16.3 oz) Pillsbury™ Grands!™ biscuits

1

cup shredded cheese 

1

cup sour cream, if desired

In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened. 

Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
**This was a little tricky for me because I couldn't get the filling to stat neatly in the biscuits. But it ended up working out OK so don't worry about it**

Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

We really enjoyed this meal and it was easy to make!! Definite make again recipe!

Week 7 - Smothered Chicken & Cheesy Potato Casserole

I found this recipe awhile ago, but never have potatoes in the house.  Well last night was the night I decided to make it because I had all the ingredients on hand.  Here is the link to the recipe - http://www.southyourmouth.com/2014/03/smothered-chicken-cheesy-potato.html?m=1

Ingredients: (what I used)
4 medium russet potatoes
1 10.75-oz. can condensed cream of broccoli soup* (such as Campbell’s)
1 1/4 cups milk
8-10 slices of bacon
2 pieces of chicken, cut into tenders
4 ounces cheese**, shredded (about 1 cup)

Combine cheese soup and milk then whisk until smooth. Reserve 1 cup of cheese soup mixture and set aside to use later.

 Wash and peel potatoes then cut into thin slices (about 1/4 inch thick). 

Spray the bottom and sides of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture into the bottom of the dish. Add a single layer of potato slices. Spoon another 1/4 of soup mixture over potatoes. Repeat this process two more times so that you have three layers of potatoes topped with soup mixture. 

Cover dish tightly with aluminum foil and bake at 350 degrees for 30 minutes.  Meanwhile, slice bacon into 1/2-inch strips and cook in a skillet over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet with a slotted spoon; set aside.

Sauté chicken in bacon drippings over medium-high heat until lightly browned (we’re not trying to cook them through, just get a nice sear on each side); set aside.

Remove dish from oven and uncover. Arrange chicken tenderloins on top of potatoes and pour reserved cheese soup mixture over chicken. Cover tightly again and continue cooking for 30 more minutes.

Remove dish from oven and uncover. Sprinkle shredded cheese evenly over chicken and potatoes then top with bacon pieces. Return dish to oven and continue cooking, uncovered, for 5-10 minutes or until cheese is melted and bubbly. 

Serve and enjoy!!

Ben and I really enjoyed this dish and Ben specifically noted he wanted to have it again!! Definitely tasty!

Week 6 - Easy Creamy Chicken Casserole

My mom gave me some leftover chicken so I decided to make something using that and found this easy recipe for Creamy Chicken Casserole - http://www.sherrylwilson.com/easy-creamy-chicken-casserole/

I changed a few ingredients, so here is what I did:

Ingredients:
1 bag brown rice
1 Bag (2 cups) Shredded Cheese – your choice
1 Can Cooked Chicken (or 2 breasts cooked and shredded)
1 Can Cream of Chicken Soup
1 Soup Can of Milk
1 Bag Frozen Mixed Vegetables (I just used corn and peas)

Directions:
1. Prepare rice according to package
2. In large bowl combine the rest of items and mix well
3. Place mixture in large casserole dish 

4. Bake for 20-30 minutes or until bubbly and browned 

This dish is a great one dish meal if you include the mixed vegetables. I topped mine with saltine crackers. 

I will try it with the noodles next time, but the rice was a nice change.

Week 5 - Stuffed Chicken Parmesan

Since my Sunday Funday recipe did not turn out as I had hoped I am going to share last night's dinner with you.  I wanted to make something different and searched for recipes online.  However, props to Ben who came up with this Stuffed Chicken Parmesan all on his own.

I found this recipe which is similar to what we did - http://sweetcsdesigns.com/stuffed-chicken-parmesan/#5eTvR3YdUUK1O20U.32

Ingredients:
Chicken breast butterflied - (I only made 2 because they were so big)
Sliced American Cheese - (all I had in the house)
Shredded mozzerella cheese
Tomato Sauce
1 egg, beaten
Breadcrumbs
Pasta or Rice for a side

Grease your pan first.  Carefully slice chicken breasts in half, keeping them in-tact, so they open like a butterfly.  First, add sliced cheese to cover the inside of the chicken.  Then top with mozzarella cheese.
Close chicken breasts. Take beaten egg and top the chicken with the egg. Then pour breadcrumbs over the chicken.

Bake your chicken so that it is fully cooked through. Since my pieces were so big it took about 40 minutes.  

Then top with tomato sauce and some more mozzarella cheese.

Put back in the oven for another 10 minutes or so to warm the sauce and melt the cheese. Serve with pasta or rice or your preferred side dish.

I have to say this came out awesome!!! I will definitely make this again. It puts a different spin on chicken parm and we really liked it!!  And you can use different types of cheese or a different method as noted in the link I shared with you as well.  Thanks Babe for a great idea!

Until next time!!

Week 4 - Ben's Birthday Post! Chicken Parmesan Casserole

Yesterday was Ben's birthday, so I was looking for something to make for his birthday dinner. He loves chicken parmesan, but I wanted to make something a little different. I did make something similar to this, but this came out much better.

Chicken Parmesan Casserole - http://www.emilybites.com/2012/12/chicken-parmesan-casserole.html

Ingredients:
2 lbs raw boneless, skinless chicken breasts, cubed
2 cups marinara/pasta sauce 
1 ½ cups 2% reduced fat shredded mozzarella cheese, divided
2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided
3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.

Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. 

Spread the sauce evenly across the top.

On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. 

Sprinkle the crushed croutons across the top and follow with the remaining cheese. 

Bake for 40-45 minutes. Let stand for 5 minutes before serving.

I served with pasta and garlic bread. It was very delicious and easy to make!! 

Happy Birthday to Ben!!!