Simple Chicken Pot Pie

4- premade 9 inch Pie Shells
2 cups of frozen peas & carrots
1 can of whole kernel corn, drained
1 tbsp of Cavendar's Greek Seasoning
1 cup of milk
Family size can of cream of chicken
1 whole chicken, deboned (canned or rotisserie okay)

Thaw pie crusts. Set oven to 400 degrees. Place 2 pie crusts on baking sheet. Set aside additional 2 crusts. Using a fork, make indentions all over crust to avoid crust from bubbling or rising. Place both crusts in the oven. Bake for 10 minutes. Remove crusts.

In a large pot, add can of cream of chicken and milk. Cook over medium heat until soup like consistency is achieved. Add Cavendar's. Add chicken. Add peas, carrots and corn. Cook on medium heat until chicken is cooked thoroughly and reaches an internal temperature of 160 degrees and is no longer pink. If using a fully cooked chicken, cook mixture until peas and carrots are tender, typically 15 minutes.

Add mixture evenly to both cooked pie crusts. Avoid over filling. You may have mixture left over. If so, it makes a great snack.

Once both crusts are filled, take a remaining crust and carefully lay it over the top, being careful not to press it down on top, just gently lay it. Using a fork, press the crust around the edges to ensure a good seal is made. Cut off any excess crust. Using a knife, cut 3 small slits into top of pie crusts. Brush butter on top of crust. Do this for both pies. Bake for 12-15 minutes at 400 degrees or until crust is golden brown.

I typically serve one pie for dinner and freeze the other. If preparing a frozen one at another time, reheat at 350 for 25 minutes. Do not reheat at 400 since crust is already cooked.

Quick Chicken Enchiladas

Serves 10
Prep Time 10 Mins
Cook Time 15 Mins

2 cups shredded chicken (canned is fine)
10 large flour tortillas
1 block of velveeta cheese, cubed
2 cups of shredded cheese, I use Mexican blend
1 can Red Enchilada Sauce
1 can Green Chile Sauce

Preheat oven to 350.

Layer each tortilla with chicken, 4-5 cubes of velveeta, 2 tbsps of green chile sauce and 2 tbsps of red enchilada sauce. Roll up and lay in glass baking dish. Continue until all tortillas are filled. Tortillas should be lined snugly in pan. Brush remaining red enchilada sauce over the top of each tortilla, making sure all enchiladas are covered with sauce. Top with shredded cheese.

Bake at 350 for 15 minutes or until cheese is melted.

Easy Roasted Potatoes

 

8-10 red potatoes, cut in small cubes
3 tbsp of olive oil
2 tbsp Cavendar's  Greek Seasoning

Preheat oven to 450.

Put potatoes, olive oil & seasoning into a freezer size zip lock bag. Shake well making sure all potatoes are coated. Pour into a glass baking dish. Bake for 45 minutes or until potatoes are tender.

Cheeseburger Casserole

 

2 lbs ground beef, cooked and seasoned to your taste
 Sautéed onion & garlic if you'd like.
 8 pieces of toast
 2 cups shredded cheddar cheese

Preheat oven to 350.

Layer 4 pieces of toast in 9 x 13 baking dish. Evenly spoon half of beef mixture onto toast. Top with cheese. Repeat layer. Top with cheese. Bake 15 minutes  until cheese is bubbly.

Chicken Salad

My Recipe. (Ex co-workers are still asking me to drop some by, I sometimes feel guilty that it's so easy to prepare.)
Feel free to omit or add any ingredients that you prefer.

1 fully cooked rotisserie chicken (found in the deli at your local supermarket)
1 cup of Blue Plate Mayonnaise
1 cup of dried cherries or dried cranberries
1/2 cup of scallions (chopped)
1 cup of chopped celery

Pull chicken off bone.  Shred into tiny pieces.  Combine all ingredients.  Mix well.  Serve on a croissant or your favorite
bread.  The mayonnaise in this recipe makes all the difference.  Preparing your own chicken is optional.  I'm all about
saving time so I buy the pre-cooked bird, but the decision is totally yours. 

Broccoli Cheese Soup

This recipe is originally my sister's (Why LaPerriere), however I make my own version because I can never exactly remember hers, LoL. 
I have to admit however, her's is much better.


3-4 Heads of Broccoli (I advise against using frozen)
1 quart of Whipping Cream
2 blocks of cream cheese, softened at room temp, cubed
1 Stick of Butter
1 Whole Onion, Chopped
2-3 Cloves of Garlic, Minced
1 tsp of salt
1 tsp of pepper
2 blocks of Kraft Cheddar Cheese, cubed (looks like the large bricks of velveeta - the consistency is less sticky than Velveeta and since this is soup,
try to use the Kraft)

Chop up broccoli, using florets only, no stems.  Rinse broccoli.  Boil broccoli in about 4-5 cups of water until nice and tender.  Tender enough to mash with a fork. 
Drain & set aside.

Melt stick of butter over medium high heat.  Add onions & garlic.  Saute.  Set aside.
In a large pot, add entire quart of whipping cream.  Cook over medium heat.  Never increase temp to avoid sorching.  Add both blocks of cream cheese & cheddar cheese.

Add sauteed onions & garlic.  Add salt & pepper.  Stir occasionally until all cheese has melted down.  Once the cheese has melted into the whipping cream, add broccoli. 
Stir broccoli into soup.  Continue cooking over medium heat for 15-20 minutes.  Serve.

**Note** Once refrigerated, the soup will have the appearance of left over queso.  Simply add a tablespoon of milk and reheat in the microwave to return to soup
consistency.

Easy Lasagna

                     

This is an easy, cheat way to make a lasagna. I've been making it for years.

2 boxes of lasagna noodles (oven ready)

I large jar of spaghetti sauce, any brand, any flavor (with meat, with veggies, whatever)

1 jar of garlic parmesan Alfredo Sauce (found right next to the spaghetti sauce)

Can of sliced black olives

Can of sliced mushrooms

1 diced onion, sautéed 

3 cloves of minced garlic, sautéed 

1-2 lbs ground beef, cooked & drained

1 container of ricotta cheese

2-3 cups of Italian cheese blend (mozzarella, Parmesan, etc. Your choice)

Combine ground beef, garlic, onions, mushrooms & black olives.

Layer a 9 x 13 baking dish with lasagna noodles. I usually line vertically, making 3 rows.  Spread spaghetti sauce onto noodles. Just enough to cover noodle layer completely. Add a layer of ricotta cheese. Add a layer of the ground beef mixture. Then add a layer of the Alfredo sauce. Add a layer of the cheese. Repeat process 3 more times or until out of ingredients. Top final layer with remaining cheese. 

Cover with foil. Bake at 350 for 40 minutes or until noodles are tender.