"Healthified" Chicken Pot Pie

INGREDIENTS
1 bag (12 oz)frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 1/4 cups fat-free (skim) milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4 cup fat-free sour cream
4 boneless skinless chicken breasts(1 1/4 lb),cooked,cut into bite-size pieces (about 4 cups)
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box



DIRECTIONS
1.Cook and drain vegetables as directed on bag.

2.Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper & milk with wire whisk until blended.Stir in onion.Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.

3.Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.

4.Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

Enjoy!!

It was yummy! Not big on crust but this crust was light & flaky

Sushi

First off I really didn't follow any recipe. I looked info. up online and there was info. that came with the bamboo sheet & spoon. Everything I have read has said short grain rice or sushi rice.






We made ours with crab,avocado, & cucumber. I thought they were yummy. A little to much vinegar though. I think once I get the rice down I will be good. I made two cups which is what was called for but sushi feels me up so I think 1 cup next time. You have to roll tight and cut with a wet knife. It really wasn't as hard as I thought it would be but I can see why they cost so much. To get it just right you don't put to much in it or it won't roll right. You can do it Lacey!!!

Shrimp & Feta Cheese Pasta

3 tablespoons olive oil
1 pound shrimp, peeled & deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (6 ounce) package crumbled feta cheese


Directions

In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.


Enjoy!!

Loved this one but the amount of pasta was a little much for 3 people. I added more white wine so there would be more sauce (about 1/2 cup) and added red pepper flakes. I only had 2 fresh tomatoes on hand so I added a can of tomatoes also. This is a keeper.

Drunken Crab

Bare with me as my husband threw this together. There was no recipe he followed which is nothing new for him. It was yummy and this meal was pre new lifestyle. I have had a hard time finding him in the same room as me to get this. It was great!!

In large pot or double boiler place 2 well rounded tablespoons of butter, 2 smashed cloves of garlic, 3 cans/bottles of beer (your choice). Bring to boil. Once it is boiling add crab and boil for 15 to 20 min.

* Apparently we bought frozen precooked crab so this was just to let the juices soak in. No thawing needed.

Easy Chicken Fajita Soup

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 (1.27 ounce) packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can seasoned black beans
1 (14 ounce) can chicken broth
1 dash hot sauce
salt and pepper to taste



Directions

1. Heat oil in a large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to the seasoned chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.

2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce the heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.

3. Season the soup with hot sauce, salt, and pepper to taste before serving.

Enjoy!!

I was nervous at first about the taste but after I let it simmer it was great. With the chicken we can get here it came in 1 & 1/2 lb. package so I doubled the chicken broth & black beans. We also can not get the poblano pepper here so I did jalapenos and some red chile. I also didn't do green pepper as we seem to just really enjoy the red pepper. As always I boiled the chicken till it was cooked then put it in the pan with less oil and went from there.

Wet Burritos

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions


Directions

1.Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

2. In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

3. Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Enjoy!

*We all loved this. I am not a fan of red sauce though. I am all about the green so I just added a can of green enchilada sauce to the chili no beans. I also did not put the lettuce and tomato on the inside. I have a thing about microwaving lettuce. I also made 4 of them put them in a oven safe dish topped with sauce and cheese and stuck them in the oven for about 20 min. I then placed them on lettuce and topped with tomato and green onion.

Homemade Pizza

Ingredients




Pretty much whatever you want. I did chicken, onion, spinach, garlic, red pepper, red chile, mushrooms, feta cheese and a German red pesto sauce.

I made sure to put the spinach down first (well above pesto sauce) so that my daughter who doesn't eat leaves wouldn't see it. Then I did the chicken and went from there. My daughter not only ate it but never saw the spinach or didn't realize what it was since it looked different coming out of the oven. She went back for seconds and then had left overs today and she tells me she hates veggies. If only she knew. I loved it and will be make it again. I wasn't sure since this was the first pizza I have ever made but we will see what I can come up with next time!!

Salsa

2 cup(s) cherry tomato(es), coarsely chopped
1/2 cup(s) scallion(s), chopped, green and white parts
1 small jalapeno pepper(s), cored, seeded & minced
1/4 tsp crushed red pepper flakes, optional
2 Tbsp fresh lime juice
1/8 tsp table salt
1/8 tsp black pepper, freshly ground

Directions

In a medium bowl, combine tomatoes, scallions, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors to blend.

OK so this is OK. I miss my salsa that I make but without a 220v blinder I can't make that so I am looking for things to replace it until I a)break down & buy a blender that will be pointless to me when I move or b) live without fresh salsa which won't happen. Not bad just lacking something.

'Calabacitas Guisada' (Stewed Mexican Zucchini)

INGREDIENTS

1 tablespoon vegetable oil
1/2 small white onion, sliced thinly
2 cloves garlic, minced
4 zucchini, sliced 1/4-inch thick
1 (14 ounce) can stewed tomatoes
salt to taste
1 cup shredded mild Cheddar cheese

DIRECTIONS

Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

Enjoy!

These were ok. Not what I expected. I doubt I will be making them again. They were missing something but I am not sure what.

To Bake or Not To

OK so the question is...Now that I have started a healthier lifestyle how am I going to bake? My daughter wanted to try all these recipes and I really don't want them around the house. My husband isn't into sweets and I am only once a month. My daughter sure doesn't need to eat whole cakes or anything.

Any suggestions would help. I was never really into cooking so when this is going to be an interesting ride.