Sunday, February 20, 2011

Recipes, Recipes, Recipes!

I only remembered to take one picture this week of my recipe madness.  So, I’ll start with this amazing homemade chicken pot pie recipe given to me by my good friend Christina. ( I encourage you to check out her site not just for the fabulous Thanksgiving Point giveaway she’s doing.  She amazing in more areas than just cooking.)


Chicken Pot Pie

1/3 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/3 C Chopped onion

1 3/4 C Chicken Broth
2/3 C Milk
2 C Cut Up Cooked Chicken
1 package of Frozen Veggies
Pie Crusts ( I usually buy my crusts, although this time I did homemade, and they turned out fabulously).

Heat butter over low heat until melted.  Stir in flour, onion, salt and pepper.  Cook over medium heat, stirring constantly until mixture is smooth and bubbly.  Remove from heat.

Stir in broth and milk.  Return to heat and heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and frozen veggies.

Place bottom crust in a pie dish.  Pour in chicken mixture and put other crust on top.  Close crusts together and poke a few holes in top crust before baking.

Bake at 425 degrees for 30-35 minutes


Sweet and Sour Carrots

1 lb Carrots
3/4 C Sugar
1 tsp Corn Starch
1 tsp Worcestershire Sauce
1 tsp dry mustard
1/2 C Apple Cider Vinegar
1 Green Pepper (diced)
1 Can Tomato Soup
1-2 C Cubed Cooked Chicken
(I usually just warm up 5-6 chicken nuggets, dice them, then through them in. The first time I put chicken in it my husband praised me for going to the work to bread the chicken. HA!)

Peel, slice, and cook carrots in salted water.  Drain

Mix other ingredients into a sauce. (Mix sugar and corn starch first, then add other stuff)

Mix with carrots and simmer a few minutes.

Serve over rice or noodles


Creamy Baked Ziti

4 cups ziti pasta, uncooked
1 jar  (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

1 comment:

Christie said...

ok so that chicken pot pie...DELICIOUS!!!!!!!!