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I love casseroles or anything considered comfort food. I think I've mentioned before that my family HATES casseroles-absolutely won't eat them. But they will eat pot pies, and that is close enough to a casserole for me.
Here's a very simple and quick way to make a pot pie.
Ingredients:
Two crust store bought pie crusts
1 can cream of chicken soup(or whatever 'cream of ' soup you have on hand)
cooked and cubed chicken (I normally use about 2 chicken tenderloins)
frozen mixed veggies (or any kind of veggies you prefer-sometimes I just use broccoli)
poultry seasoning
salt and pepper to taste
Place one crust in bottom of a pie plate. Mix all other ingredients in a large bowl. Sometimes I add a bit of milk if the mixture looks too thick. Pour mixture into crust. Add top crust, crimping edges and cutting a few holes in top for steam to escape. Place in oven-following the directions on the pie crust box.
That's it. If you wanted to you could brush the top crust with some milk to make it nice and brown.
Chicken Tenderloins
I LOVE chicken tenderloins. Love them. I buy a couple of bags and they last for a month or so. You can find them in the frozen section of your grocery store. They are cheap too, about $7 a bag, with roughly 20 pieces in a bag.
I find that they are super versatile and they cook up fast. You don't even need to defrost them before you cook them. Plus, they are the perfect portion size for kids.
They are perfect for chicken tenders, which is a family favorite. But there are a bunch of tasty ways you can use these pieces. Here are just a few ways I've used them:
*chicken tenders (of course)
*chicken skewers-I've marinaded them in teriyaki sauce or italian dressing or tossed them in dry ranch dressing mix. Then add your choice of veggies (or pineapple, yum!) and grill or broil. Super easy.
*cooked and cubed and tossed into pastas, stir fry or soups or pot pie
*breaded and fried and used in chicken parmigiana
The possibilities are endless.
I find that they are super versatile and they cook up fast. You don't even need to defrost them before you cook them. Plus, they are the perfect portion size for kids.
They are perfect for chicken tenders, which is a family favorite. But there are a bunch of tasty ways you can use these pieces. Here are just a few ways I've used them:
*chicken tenders (of course)
*chicken skewers-I've marinaded them in teriyaki sauce or italian dressing or tossed them in dry ranch dressing mix. Then add your choice of veggies (or pineapple, yum!) and grill or broil. Super easy.
*cooked and cubed and tossed into pastas, stir fry or soups or pot pie
*breaded and fried and used in chicken parmigiana
The possibilities are endless.
Slow-Cooker BBQ Pulled Pork Sandwiches w/Cole Slaw
Sunday we are having BBQ, compliments of our slow-cooker. We go to church for three hours in the middle of the afternoon and I am already looking forward to walking in our door to its welcomed aroma.
Slow-Cooker BBQ Pulled Pork Sandwiches w/Cole Slaw
This is a variation of McCormick's slow cooker BBQ pulled pork recipe. It makes about 10 servings and comes out to a WHOPPING $1/person. And active prep time is under 5 minutes. Quick, scrumptious, and cheap. Beat that.
2-3 pounds pork tenderloin (could use shoulder or roast to be even more cost effective)
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
1 tbsp Tabasco sauce
1 tbsp Worchester sauce
Dash of chili powder
1/2 yellow onion, sliced in rings
Fresh ground black pepper, Sea salt, to taste
Rolls
Sliced cheese of choice
Cole slaw
*note: you can really do this meal with just the meat, slow cooker seasoning, ketchup, sugar and vinegar
1. Place sliced onions in bottom of slow cooker. Place pork in slow cooker on the onions. Salt and pepper to taste. Mix Seasoning, ketchup, brown sugar, vinegar, Worchester sauce and Tabasco until blended. Pour over pork. Cover.
2. Cook 4 hours on HIGH.
3. Shred pork, using 2 forks. Sprinkle with dash of chili powder. Mix together; reduce heat to warm and let sit in the sauce 15-20 minutes before serving.
I serve on Kaiser rolls, split in half and toasted in the oven with sliced melted cheese of choice on one side and KFC coleslaw on the other
Slow-Cooker BBQ Pulled Pork Sandwiches w/Cole Slaw
This is a variation of McCormick's slow cooker BBQ pulled pork recipe. It makes about 10 servings and comes out to a WHOPPING $1/person. And active prep time is under 5 minutes. Quick, scrumptious, and cheap. Beat that.
2-3 pounds pork tenderloin (could use shoulder or roast to be even more cost effective)
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
1 tbsp Tabasco sauce
1 tbsp Worchester sauce
Dash of chili powder
1/2 yellow onion, sliced in rings
Fresh ground black pepper, Sea salt, to taste
Rolls
Sliced cheese of choice
Cole slaw
*note: you can really do this meal with just the meat, slow cooker seasoning, ketchup, sugar and vinegar
1. Place sliced onions in bottom of slow cooker. Place pork in slow cooker on the onions. Salt and pepper to taste. Mix Seasoning, ketchup, brown sugar, vinegar, Worchester sauce and Tabasco until blended. Pour over pork. Cover.
2. Cook 4 hours on HIGH.
3. Shred pork, using 2 forks. Sprinkle with dash of chili powder. Mix together; reduce heat to warm and let sit in the sauce 15-20 minutes before serving.
I serve on Kaiser rolls, split in half and toasted in the oven with sliced melted cheese of choice on one side and KFC coleslaw on the other
Strawberry and Goat Cheese Chicken Quesadillas
Thursday was my day to make whatever I wanted, budget be damned. Fortunately, it actually turned out to be pretty cost effective. I got strawberries on sale- two for $4, a bag of baby spinach on sale for $1.50, a rotissery chicken-$4, with coupon, and found crumbled goat cheese on sale for $3! The rest I already had at home.
This would serve about 4.
Strawberry and Goat Cheese Chicken Quesadillas
Flour tortillas
Fresh strawberries-sliced
Baby spinach
1 tbsp Garlic, diced
1/4 medium size yellow onion, finely chopped
1 cup crumbled goat cheese
Shredded chicken (you can make your own or go the easy route and buy a pre-made rotisserie chicken (I cheat and do the later and use left overs for a lunch salad the next day)
Raspberry vinaigrette
1 tbsp extra virgin olive oil
butter or cooking spray
salt and pepper to taste
In a skillet add the olive oil, garlic and onion and sauté until you smell the yumminess (do not burn garlic!). Add spinach and steam until bright green. Set aside. Warm the tortilla shell stove top on a griddle with melted butter or cooking spray. When slightly crunchy top with spinach mix, chicken, crumbled goat cheese, strawberries and drizzle with vinaigrette. Top with another somewhat crunchy tortilla, cut into slices and serve warm.
This would serve about 4.
Strawberry and Goat Cheese Chicken Quesadillas
Flour tortillas
Fresh strawberries-sliced
Baby spinach
1 tbsp Garlic, diced
1/4 medium size yellow onion, finely chopped
1 cup crumbled goat cheese
Shredded chicken (you can make your own or go the easy route and buy a pre-made rotisserie chicken (I cheat and do the later and use left overs for a lunch salad the next day)
Raspberry vinaigrette
1 tbsp extra virgin olive oil
butter or cooking spray
salt and pepper to taste
In a skillet add the olive oil, garlic and onion and sauté until you smell the yumminess (do not burn garlic!). Add spinach and steam until bright green. Set aside. Warm the tortilla shell stove top on a griddle with melted butter or cooking spray. When slightly crunchy top with spinach mix, chicken, crumbled goat cheese, strawberries and drizzle with vinaigrette. Top with another somewhat crunchy tortilla, cut into slices and serve warm.
Cheeseburger Pasta w/ Fiesta ‘Caesar’ Salad
Wednesday I challenged myself to a purely food storage meal, and salad aside, this meal was prepared entirely from just that. Best part? It is actually good; probably even more so if you are a kid (meat, cheese, and ketchup=kid heaven). And the salad, I mean who doesn't love a salad that uses chips as croutons?
This recipe is slightly adapted from a recipe on the back of a Campbell's soup can.
Cheeseburger Pasta
1lb ground beef (we like less than 10% fat)
1 can Campbell’s Nacho Fiesta Cheese condensed soup (or regular Campbell’s cheese soup)
10 ounces beef or chicken broth
1/4 cup ketchup
enough pasta shells to feed your family
1/4-1/2 cup shredded cheddar cheese
Brown the meat in a skillet and drain the fat. Add UNCOOKED pasta to skillet with canned soup, beef broth, ketchup and stir to combine. Cook on medium heat until the pasta is al dente and the cheese mixture is thick and creamy. If necessary, add water to thin sauce out. Stir in shredded sharp or medium cheddar cheese. Serve warm. Have seconds :)
Fiesta Caesar Salad
We had a version of this salad at a friend's home a few years ago, and it was love. I've been throwing some semblance of it into our dinner rotation ever since. I bet you will too.
Romaine heart lettuce
Hidden Valley Spicy Ranch dressing
Doritos chips of choice (we like spicy buffalo wing)
Shredded cheddar or cojita cheese
Avocado, chopped into chunks (optional)
Combine all together, crumble the Doritos on top. Add avocado chunks if you like.
This recipe is slightly adapted from a recipe on the back of a Campbell's soup can.
Cheeseburger Pasta
1lb ground beef (we like less than 10% fat)
1 can Campbell’s Nacho Fiesta Cheese condensed soup (or regular Campbell’s cheese soup)
10 ounces beef or chicken broth
1/4 cup ketchup
enough pasta shells to feed your family
1/4-1/2 cup shredded cheddar cheese
Brown the meat in a skillet and drain the fat. Add UNCOOKED pasta to skillet with canned soup, beef broth, ketchup and stir to combine. Cook on medium heat until the pasta is al dente and the cheese mixture is thick and creamy. If necessary, add water to thin sauce out. Stir in shredded sharp or medium cheddar cheese. Serve warm. Have seconds :)
Fiesta Caesar Salad
We had a version of this salad at a friend's home a few years ago, and it was love. I've been throwing some semblance of it into our dinner rotation ever since. I bet you will too.
Romaine heart lettuce
Hidden Valley Spicy Ranch dressing
Doritos chips of choice (we like spicy buffalo wing)
Shredded cheddar or cojita cheese
Avocado, chopped into chunks (optional)
Combine all together, crumble the Doritos on top. Add avocado chunks if you like.
Warm Brussel Sprout Salad w/Citrus Vinaigrette & Garlic Bread
Tuesday I used mainly ingredients already on hand and made this awesome meal for under $10. This is one of my MOST. FAVORITE. SALADS. EVER.
Warm Brussel Sprout Salad w/Citrus Vinaigrette and Garlic Bread
All I had to buy was a loaf of french bread, 2 lbs of brussel sprouts (on sale, no less), and a small package of crumbled walnuts.
Warm Brussel Sprout Salad
However many brussel sprout heads you need to serve your family (I used about 2lbs for two adults, with left overs), washed, quartered and 'leaves' separated in bowl
3 slices bacon, crispy
1/4 cup crushed nut of choice (optional)
1/4 cup crumbled croutons (I like to use Caesar flavored)
1 cup cheese of choice (this time I used soft pepper goat cheese)
1 granny smith apple, peeled and diced
Citrus vinaigrette
2 tbsp extra virgin olive oil
salt & pepper to taste
Place brussel sprouts in skillet with EVOO and cook until a bright green (I like to add just a touch of the bacon fat for flavor). While steaming the sprouts, place bacon on griddle until very crispy. When ready, crumble the bacon and combine with sprouts in serving bowl. Sprinkle with cheese, crouton crumbs, diced apple, and nuts. Mix in dressing. Season if desired.
Citrus Vinaigrette
For a super fast, super simple dressing combine equal parts Newman's Own Low-Fat Sesame Ginger dressing with orange juice, or make your own with one part olive oil, one part cider vinegar, and one or two parts orange juice (depending how sweet you want it), 1 tbsp soy sauce, and salt/pepper to taste (add red pepper flakes for a little spice or a little sesame oil and seeds for an asian twist)
Garlic Bread
Cut the loaf in half lengthwise. Melt a few tablespoons of butter. Add a tablespoon of extra virgin olive oil and crushed garlic to taste. Spread over tops of both sides. Sandwich bread together, wrap in aluminum foil, and bake at 350 for about 10 minutes (this soaks the flavor deep into the bread). Right before serving unwrap the bread and broil on high for a few minutes, until edges are crispy and center is soft. Eat up! For a more sinful treat melt cheese on top during the broil time. Mmmmm....
Warm Brussel Sprout Salad w/Citrus Vinaigrette and Garlic Bread
All I had to buy was a loaf of french bread, 2 lbs of brussel sprouts (on sale, no less), and a small package of crumbled walnuts.
Warm Brussel Sprout Salad
However many brussel sprout heads you need to serve your family (I used about 2lbs for two adults, with left overs), washed, quartered and 'leaves' separated in bowl
3 slices bacon, crispy
1/4 cup crushed nut of choice (optional)
1/4 cup crumbled croutons (I like to use Caesar flavored)
1 cup cheese of choice (this time I used soft pepper goat cheese)
1 granny smith apple, peeled and diced
Citrus vinaigrette
2 tbsp extra virgin olive oil
salt & pepper to taste
Place brussel sprouts in skillet with EVOO and cook until a bright green (I like to add just a touch of the bacon fat for flavor). While steaming the sprouts, place bacon on griddle until very crispy. When ready, crumble the bacon and combine with sprouts in serving bowl. Sprinkle with cheese, crouton crumbs, diced apple, and nuts. Mix in dressing. Season if desired.
Citrus Vinaigrette
For a super fast, super simple dressing combine equal parts Newman's Own Low-Fat Sesame Ginger dressing with orange juice, or make your own with one part olive oil, one part cider vinegar, and one or two parts orange juice (depending how sweet you want it), 1 tbsp soy sauce, and salt/pepper to taste (add red pepper flakes for a little spice or a little sesame oil and seeds for an asian twist)
Garlic Bread
Cut the loaf in half lengthwise. Melt a few tablespoons of butter. Add a tablespoon of extra virgin olive oil and crushed garlic to taste. Spread over tops of both sides. Sandwich bread together, wrap in aluminum foil, and bake at 350 for about 10 minutes (this soaks the flavor deep into the bread). Right before serving unwrap the bread and broil on high for a few minutes, until edges are crispy and center is soft. Eat up! For a more sinful treat melt cheese on top during the broil time. Mmmmm....
Filet Mignon & Loaded Mashed Potatoes
Monday was our Family Favorite meal. And it was super yummy-the baby loved the taters!
Filet Mignon & Loaded Mashed Potatoes w/Garden Salad
For the meat, I purchased relatively small filet mignon for two, seasoned it with ground black pepper and sea salt, and cooked it stove top with extra virgin olive oil and red wine to just under medium rare.
Loaded Mashed Potatoes
however many servings you need of Potato Spuds (or baked potatoes, but the boxed spuds save tons of time)
4 slices bacon, cooked crispy
2 stalks green onion, chopped
1/2 cup sour cream
1/4 cup crumbled Gorgonzola cheese (or your cheese of choice)
salt and pepper to taste
Prepare potatoes according to package instructions. Stir together with the remaining ingredients until well blended and a creamy consistency is achieved. Serve.
It's just that easy.
Filet Mignon & Loaded Mashed Potatoes w/Garden Salad
For the meat, I purchased relatively small filet mignon for two, seasoned it with ground black pepper and sea salt, and cooked it stove top with extra virgin olive oil and red wine to just under medium rare.
Loaded Mashed Potatoes
however many servings you need of Potato Spuds (or baked potatoes, but the boxed spuds save tons of time)
4 slices bacon, cooked crispy
2 stalks green onion, chopped
1/2 cup sour cream
1/4 cup crumbled Gorgonzola cheese (or your cheese of choice)
salt and pepper to taste
Prepare potatoes according to package instructions. Stir together with the remaining ingredients until well blended and a creamy consistency is achieved. Serve.
It's just that easy.
Week 1: Tall Mommy's Menu Plan
Friday, February 26, 2010
Here is this week's meal plan. Enjoy! I'll load a grocery list later.
Monday: Filet Mignon & Loaded Mashed Potatoes w/Garden Salad [Family Favorite]
Tuesday: Warm Brussel Sprout Salad w/Citrus Vinaigrette & Garlic Bread [ <$10]
Wednesday: Cheeseburger Pasta w/ Fiesta ‘Caesar’ Salad [Food Storage]
Thursday: Strawberry and Goat Cheese Chicken Quesadillas [Taste-tastic Meal]
Friday: Taqueria Jocotepec [Take Out (TO)]
Saturday: *Just the Girls* Chicken, Mac ‘n Cheese, Mashed Potatoes, Fresh Fruit [Left Overs]
Exactly as it sounds. Though for mashed potatoes I'm using Potato Spuds. Chicken and strawberries left over from Thursday night's meal. Mac 'n Cheese from yesterday's lunch (all I did was combine macaroni noodles with condensed cheese soup and a healthy dose of fresh shredded sharp cheddar).
Sunday: BBQ Pulled Pork Sandwiches w/Cole Slaw [Slow Cooker]
Sweet Treat: Thin Mint Girl Scout Cookies
'Nuff said.
Breakfast: Strawberry Banana Smoothies; Scrambled Eggs
Smoothie: 1 cup vanilla yogurt, equal parts milk and juice of choice (I like tangerine, orange, or guava...about 1 cup each), 3 tbsp silky tofu, 1 banana, 5 large strawberries. Blend and drink up!
Lunch: Mostly left overs & mini pasta in tomato sauce/mac 'n cheese for the littl’un
Snacks: Yogurt, Crackers & Cheese, Pudding, Fresh Fruit, Cereal
Pantry Staples
I thought I'd start by cataloguing a list of current pantry must haves for our house. I'm sure this list will grow as my menu selections grow.
Refrigerator:
Eggs
Grape Jelly
Milk (Whole and 1%)
Orange Juice (we prefer fresh squeezed, or Florida's Natural or Simply Orange)
Cheese: sharp cheddar, soft goat, parma-reggiano, and crumbled (gorgonzola/blue cheese/feta/cojita...depends on the week), cream cheese
Yogurt: vanilla
Tofu: silky (for smoothies)
Fruit: whatever is in season
Sour Cream (I live and die by Knudsen’s)
Vegetables: green onion, red/yellow/or orange bell pepper, green beans, corn
Flour Tortillas
Bacon
Mustard: French’s and whole grain
Ketchup
Mayonnaise
Soy sauce
Salad Dressings: Newman's Own Low-Fat Sesame Ginger, El Torito Cilantro Pepita, Spicy Ranch, Raspberry Vinaigrette
Garlic
Marinades
BBQ sauce (sometimes homemade)
Meat: ground beef, filet mignon, sometimes a New York steak
Salad mix: romaine/baby butterleaf/baby spinach/cabbage...depends on the week
Chopped pimentos
Cinnamon rolls
Freezer:
A variety of ravioli
Spinach
Fruit
Stir-fry vegetables
Hot pockets
Ling Lings
Okra
Pizza
Teriyaki bowls
Ice Cream
Meat (ground)
Juice concentrate (oranage and grape)
Counter/Pantry:
Soup: condensed cheese, cream of chicken, cream of mushroom, cream of broccoli, Vegetable, Tomato, minestrone, chicken noodle, miso
Vegetable, Chicken, and beef broth and stock
Pasta: whole grain, spaghetti, rotini, shells, macaroni
Taco shells
Ritz crackers
Rice pilaf
Rice: long grain, saffron, mexican
Cereal
Grits
Tahini
Canned items: kidney beans, garbanzo beans, white beans, mandarin oranges, peaches, corn, pears
Potato Spuds
Potatoes/ Yams
Vine tomatoes
Pasta sauce
Tuna
Variety of spices
Canned tomatoes
Canned olives
Canned green chilis
Tomato sauce
Tomato paste
Baking Soda
Baking powder
Sugar: powdered, granulated, brown
Flour: all purpose
Potato starch (for baking)
Apple sauce
Blueberry muffin mix (last resort)
Ghirardelli brownie mix (hubby loves)
Yellow onion
Bread
English muffins
Olives
Vanilla Extract
Red pepper flakes
Hot sesame oil
Teriyaki sauce
Tapatio sauce
Worchester sauce
Tabasco sauce
Franks wing sauce
Extra Virgin Olive Oil (regular, trufle, and lemon or orange infused for dressings)
Vinegar: cider, rice, regular, balsamic, pomegranate....we have and use a ton of different ones
Cooking wine
Sea Salt
Cooking oils
Ground pepper
Caribbean spice
Sliced walnuts/almonds/cashews/pine nuts
Pepita seeds
Croutons (make our own often)
Seasoning packets: taco, bbq pork, spinach dip, onion dip, ranch, french dip, chili
Top Ramen
Peanut Butter
Nutella
Syrup
Popcorn
Some variety of chips
Chocolate
Cocoa powder
Cider mix
Herbal tea
Corn meal
Chocolate chips
Drinks: water, canned soda, V-8
That's all I can think of at the moment....hopefully it helps.
Refrigerator:
Eggs
Grape Jelly
Milk (Whole and 1%)
Orange Juice (we prefer fresh squeezed, or Florida's Natural or Simply Orange)
Cheese: sharp cheddar, soft goat, parma-reggiano, and crumbled (gorgonzola/blue cheese/feta/cojita...depends on the week), cream cheese
Yogurt: vanilla
Tofu: silky (for smoothies)
Fruit: whatever is in season
Sour Cream (I live and die by Knudsen’s)
Vegetables: green onion, red/yellow/or orange bell pepper, green beans, corn
Flour Tortillas
Bacon
Mustard: French’s and whole grain
Ketchup
Mayonnaise
Soy sauce
Salad Dressings: Newman's Own Low-Fat Sesame Ginger, El Torito Cilantro Pepita, Spicy Ranch, Raspberry Vinaigrette
Garlic
Marinades
BBQ sauce (sometimes homemade)
Meat: ground beef, filet mignon, sometimes a New York steak
Salad mix: romaine/baby butterleaf/baby spinach/cabbage...depends on the week
Chopped pimentos
Cinnamon rolls
Freezer:
A variety of ravioli
Spinach
Fruit
Stir-fry vegetables
Hot pockets
Ling Lings
Okra
Pizza
Teriyaki bowls
Ice Cream
Meat (ground)
Juice concentrate (oranage and grape)
Counter/Pantry:
Soup: condensed cheese, cream of chicken, cream of mushroom, cream of broccoli, Vegetable, Tomato, minestrone, chicken noodle, miso
Vegetable, Chicken, and beef broth and stock
Pasta: whole grain, spaghetti, rotini, shells, macaroni
Taco shells
Ritz crackers
Rice pilaf
Rice: long grain, saffron, mexican
Cereal
Grits
Tahini
Canned items: kidney beans, garbanzo beans, white beans, mandarin oranges, peaches, corn, pears
Potato Spuds
Potatoes/ Yams
Vine tomatoes
Pasta sauce
Tuna
Variety of spices
Canned tomatoes
Canned olives
Canned green chilis
Tomato sauce
Tomato paste
Baking Soda
Baking powder
Sugar: powdered, granulated, brown
Flour: all purpose
Potato starch (for baking)
Apple sauce
Blueberry muffin mix (last resort)
Ghirardelli brownie mix (hubby loves)
Yellow onion
Bread
English muffins
Olives
Vanilla Extract
Red pepper flakes
Hot sesame oil
Teriyaki sauce
Tapatio sauce
Worchester sauce
Tabasco sauce
Franks wing sauce
Extra Virgin Olive Oil (regular, trufle, and lemon or orange infused for dressings)
Vinegar: cider, rice, regular, balsamic, pomegranate....we have and use a ton of different ones
Cooking wine
Sea Salt
Cooking oils
Ground pepper
Caribbean spice
Sliced walnuts/almonds/cashews/pine nuts
Pepita seeds
Croutons (make our own often)
Seasoning packets: taco, bbq pork, spinach dip, onion dip, ranch, french dip, chili
Top Ramen
Peanut Butter
Nutella
Syrup
Popcorn
Some variety of chips
Chocolate
Cocoa powder
Cider mix
Herbal tea
Corn meal
Chocolate chips
Drinks: water, canned soda, V-8
That's all I can think of at the moment....hopefully it helps.
Easier "Spaghetti Chicken"
I'm always looking for easy and tasty recipes to make for my family. With picky eaters, recipes are hard to come by. But my kids love pasta. And chicken.
I discovered this recipe for "Spaghetti Chicken" on The Pioneer Woman Cooks. It is really tasty. I've made a few of my own adjustments to the recipe to make it quicker with the ingredients that I normally have on hand. Also, the original dish ends up resembling a casserole (which my husband HATES!!), and it turns my family off. But I found that if I just don't put it into a casserole dish, my family gobbles it up.
Ingredients:
4-6 chicken tenderloin strips (or any other cut of chicken), cooked and shredded into bite-size pieces
3 cups dried spaghetti (or fettucine, whatever you have on hand), cooked
1 can cream of mushroom soup (or cream of chicken)
1/2 cup frozen pepper trio (red, green and yellow bell peppers-but you could absolutely use fresh)
1/2 cup diced yellow onion
1 1/2cups colby cheese (or cheddar, or jack, whatever you have on hand)
1/2 - 1 cup reserved chicken broth from pot
salt and pepper to taste
Cook chicken in a pot of water until done. Remove from water and allow to cool. Reserve water and throw in pasta. Cook until al dente. Set aside pasta. Again, reserve cooking water.
In a small pan, saute onions and peppers until onions are soft and peppers cooked.
Shred chicken into bite-size pieces.
Now the fun part: throw it all together! Chicken, onions and peppers, pasta, 1 1/2 cups of cheese, cream of mushroom soup and add salt and pepper to taste. The Pioneer Woman also adds cayenne pepper. If you want the mixture to be creamier you can add up to 1 cup of the reserved cooking water.
I throw it all in a serving bowl and top it off with the extra 1/2 cup of cheese. Serve.
So easy. And cheap to make from food you already have in your pantry and fridge.
I discovered this recipe for "Spaghetti Chicken" on The Pioneer Woman Cooks. It is really tasty. I've made a few of my own adjustments to the recipe to make it quicker with the ingredients that I normally have on hand. Also, the original dish ends up resembling a casserole (which my husband HATES!!), and it turns my family off. But I found that if I just don't put it into a casserole dish, my family gobbles it up.
Ingredients:
4-6 chicken tenderloin strips (or any other cut of chicken), cooked and shredded into bite-size pieces
3 cups dried spaghetti (or fettucine, whatever you have on hand), cooked
1 can cream of mushroom soup (or cream of chicken)
1/2 cup frozen pepper trio (red, green and yellow bell peppers-but you could absolutely use fresh)
1/2 cup diced yellow onion
1 1/2cups colby cheese (or cheddar, or jack, whatever you have on hand)
1/2 - 1 cup reserved chicken broth from pot
salt and pepper to taste
Cook chicken in a pot of water until done. Remove from water and allow to cool. Reserve water and throw in pasta. Cook until al dente. Set aside pasta. Again, reserve cooking water.
In a small pan, saute onions and peppers until onions are soft and peppers cooked.
Shred chicken into bite-size pieces.
Now the fun part: throw it all together! Chicken, onions and peppers, pasta, 1 1/2 cups of cheese, cream of mushroom soup and add salt and pepper to taste. The Pioneer Woman also adds cayenne pepper. If you want the mixture to be creamier you can add up to 1 cup of the reserved cooking water.
I throw it all in a serving bowl and top it off with the extra 1/2 cup of cheese. Serve.
So easy. And cheap to make from food you already have in your pantry and fridge.
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