Skinny Bitch Tuesdays: Veggie Pot Pies. Skinny Bitch Tuesdays: Veggie Pot Pies Why can’t every weekend be 3 days?! Three glorious days! This weekend was filled with a lot of nothingness. It’s the first weekend I’ve had in a long time filled with nothingness and it was wonderful! This is officially the start of my favorite time of the year! Although it is still like a gazillion degrees outside, I am all about getting ready for fall. Oh, and we finally got a place to live in Arizona! In between watching reruns of Ally McBeal and How I Met Your Mother on Netflix, I did manage to spend some time in the kitchen. Print Save Veggie Pot Pies Yield: 4-6 servings Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Ingredients: Directions: Preheat oven to 375 degrees.In a skillet, heat the olive oil on medium heat. *I used individual baking dishes which are larger than ramekins so I only got 4 pies out of this recipe.
Adapted from Skinny Bitch. Don’t forget to check out what the other Skinny Bitch gals made! Cheesy Chicken & Broccoli Rice Casserole. Poor IBE has not been feeling so hot the past couple of days (his annual cold has arrived with a vengeance – dislike!) And coupled with the fact that he’s been a very good sport about crazy dinners lately (see here, here and here,) I decided to make a warm, comforting, man-meal for dinner to make him feel alllll better. Awwww… ;) A comfy-cozy, feeds-a-crowd-and-then-some, Cheesy Chicken & Broccoli Rice Casserole!
Without a can of gloopy “cream of XYZ” OR butter, to boot! It can, and I’ll show you how. :) First cook fluffy brown rice in savory chicken broth then, when the rice has ~7 minutes left to cook, add fresh broccoli and green onions on top to steam. Next door, sauté chicken breast seasoned with salt, pepper and garlic powder then, after a quick wipe with a paper towel, use the same skillet to make your own creamy, cheesy casserole sauce!
It’s a cinch to make – I promise. Stir in cheddar cheese, sour cream and seasonings, Ahhh! Cheesy Chicken & Broccoli Rice Casserole Print this recipe! Taco Pasta Bake. Taco Pasta Bake is a comforting casserole perfect for any night of the week. Happy Monday, everyone! Hope you had a nice weekend! It was absolutely gorgeous ’round these parts, so Ben and I spent some time outdoors and went out to eat at a couple of fun places, including A Dong (actual name) where I tried Pho for the first time. It was PHOnomenol! Sorry. Anyways! Most people are surprised to learn that entertaining actually turns me into a NERVOUS NELLY. What if I make the one thing they hate?
Don’t even get me started on throwing a dinner party. So, what’s a desperate entertainer to do when she’s got a crowd to feed? Featuring homemade taco seasoning, lean ground beef, plus taco and pantry staples like tomato sauce, petite diced tomatoes, pasta, cheese, and tortilla chips, Taco Pasta Bake is filling, satisfying, and will have your guests feeling right at home. While a bake or casserole isn’t ground-breaking or gourmet by any means, they’re total crowd pleasers. Taco Pasta Bake Directions: Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo.
Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo is quick and tasty. Mix all the ingredients together in one bowl, then bake! Raise your hand if you don’t feel like making dinner tonight! Oh, ok. Wow. That was more of you than I thought… Well, no worries, because I found a seriously yummy recipe that can be made mixed, baked, and on the table in 30 minutes, saving us all from falling back on take out, or worse, eating ice cream sandwiches and green olives for dinner (you’ve been there…) Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo to the rescue!
This dish from Picky Palate (awesome website, btw) combines the tangy flavors of salsa verde and green chili enchilada sauce, with thick sour cream, creamy corn tortillas, filling beans, and lean chicken breasts. Start by raiding your fridge and pantry, because I bet you’ve got most of the ingredients already on hand. Whisk the ingredients together until smooth. Right. Print this recipe! Serves 5-6 Directions:
Chicken Enchilada Casserole. This hot, cheesy, and hearty Chicken Enchilada Casserole is actually fairly light! Raise your hand if you’re getting just a teeny, tiny bit excited for Fall. **Looks left, looks right…slowly raises hand** Shhhh! I know! I mean, don’t get me wrong, I’ve been loving down the season’s new BBQ recipes, fruity drinks, and outdoor adventures… but I’m kiiiiind of getting pumped for cozy bowls of Chili, Apple Crisp – make that Caramel Apple Crisp - Pasta Bakes, and oodles of Pumpkin Spice Whoopie Pies. (Oh, and FOOTBALL!!!) (Which means TAILGATING!!!)
Plus, there’s this neighborhood tree that’s totally shoving it in my face. I swear, every summer before the other trees in the ‘hood have even fully finished sprouting their Spring leaves, this mo’s already turning yellow. It kind of makes me paranoid, and is a constant reminder of the looming season that shall not be named. But it also kind of gets me excited to make Fall’s finest food – make that food group. Tonight – Chicken Enchilada Casserole! Lemon Tuna Noodle Casserole. Ewwwww – look who’s trying to break into my home!
A giant, wannabe boxelder bug! It’s got horns and is as big as my thumb. I refuse to even flick him off through the screen… Gross! So – guys! What do you think of when you hear the word “Casserole”? I immediately think of mayonnaise, loads of cheese, cream of this-that-and-the-other soup, etc. Lemon Tuna Noodle Casserole Adapted from Better Homes & Gardens recipe here. Ingredients: 1 cup dried pasta 1 1/2 Tablespoons extra virgin olive oil 1/2 cup chopped celery 2 Tablespoons chopped onion 1 Tablespoon Dijon mustard 1 teaspoon hot sauce (or more to taste) 1 Tablespoon lemon juice (un-pictured) 1/4 teaspoon dried thyme dash of garlic powder salt & pepper 2 Tablespoons flour 1 cup chicken broth 5 oz Canned tuna packed in water Topping Mixture: 1 Tablespoon butter 3/4 cup crushed oyster crackers Dash of salt, onion powder & garlic powder Directions: 1. 2. 2. 3. 4. 5.
I giggled when this came out of the oven. I could not wait to dive in. Do you like casseroles? CHICKEN BROCCOLI SUPREME. Here I go again, posting this recipe for the second time. As you have probably figured out by now, I deleted my baking blog, and recovered everything except for the last two posts that I had made. This is really, honestly my favorite casserole type chicken dish. I probably could eat it every night! There are a lot of varieties of this recipe out there, but you have to try making this one with homemade sauce, and not canned soup. It makes a huge difference in taste quality. When I posted this previously, one of my sweet commentors asked if they could leave out the poppyseeds. 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.3 cups cooked chicken breasts – Break up in small pieces3 cups Grated Cheddar Cheese divided2 tubes Ritz Crackers1 stick melted butter1 tablespoon poppy seedsSAUCE:⅓ cup Butter- melted¼ cups Cornstarch, dissolved in ½ cup COLD Water⅓ cup Chicken Broth¼ tsp.
Creamy Casserole for Two. Ben’s going out with work colleagues tonight, so I thought I’d take the opportunity to make something for dinner that he’d normally turn up his nose at. What might that include? You may be asking yourself? Well, for starters…tofu, squash, tacos, pork chops, eggs, brinner, loose meat sandwiches, roasted vegetables, peanut noodles, goat cheese, cream cheese, pesto, homemade pizza, soup, enchiladas, pumpkin, balsamic vinaigrette, beef, cheese, zucchini… Shall I keep going?
What can I say, feeding a picky eater with high cholesterol is no easy task. So, what did I make on a night with no culinary boundaries? Tuna. Tuna! Dream big, right?! I have actually been dying to make Tuna Noodle Casserole for the past couple of weeks for Heaven only knows what reason! Tuna, as it turns out – unless it’s raw and from Miyabi 9 – doesn’t quite do it for my man, so I thought tonight would be the perfect opportunity to whip up a hot & bubbly dish for myself, with a leftover portion for tomorrow’s lunch.
Serves 2. Cheesy Cauliflower Bake. I mentioned yesterday that I had a life-changing side dish to share with you. Here it is. And I hope you make it. Soon. Before this dish, cauliflower didn’t rank very high on my veggie-loving list. {Update 03/14}: I updated pictures on this lovely little recipe as well as editing a few parts of the recipe (omitting garlic from the bread crumbs, offering panko as a worthy substitute to the homemade bread crumbs, and a few other details). Note: this recipe can easily be doubled and put in a 9X13-inch baking dish. Ingredients Directions Preheat the oven to 450 degrees. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted Cook’s Country Feb/March 2010.