Before recipes a tip to help you not make the same things over and over. At the top of your grocery list write out Mon, Tues, Wed, etc - now write in a dish next to each day. Sometime you might even write in "leftovers" but this way you have a specific meal idea for each day.
This should help keep you from buying stuff you don't need and eliminate trips to the store for that one thing that you need and don't have. If you're on a budget both of those things end up costing you more money.
Of course this menu plan isn't set in stone, if Tues comes along and you just don't want the chicken dish you had planned you can switch out with the pork chops you had planned for Thurs.
Now recipes, Chicken Pot Pie - We love this one. It doesn’t take any time to throw together and it’s delicious. Be sure to read the note at the end or the crust may not turn out well.
2 skinless, boneless chicken breasts, cut into chunks
¾ cp frozen whole kernal corn
½ can green beans
¾ cp frozen sliced carrots
¼ cp frozen peas
1 jar Heinz Chicken Gravy
1 ¾ cp Bisquick
2/3 cp milk
Preheat the oven to 375*
Spray a hot skillet with cooking spray and add the chicken chunks. Cover and cook on med heat 5 min, toss the pieces, cover and cook another 3-5 min or until browned and cooked thru.
In a med bowl stir together the chicken chunks, corn, green beans, carrots and gravy. Set aside. 2 – 2 ½ cps of any fresh, canned or frozen veggies can be used.
In another bowl mix the Bisquick with the egg and milk. Stirring just till blended.
Spray a deep dish pie pan with cooking spray. (It can also be cooked in 4 smaller single serving dishes, 10-12 oz size) Spoon the chicken gravy mixture into the prepared pan. Spoon the Bisquick mixture over the filling.
IMPORTANT DO NOT try to put the top crust it in the middle and spread it out. It will be too thick in the middle to cook through. You must put spoonfuls around the edges, maybe an inch or so apart and then a spoonful or two in the middle. Spread it out as evenly as possible. Bake 25 min or until the crust is golden brown.
Chunky Taco Soup This is a big hit with everyone who’s ever tried it and a monkey (Tim) could make it. It’s sooooo easy!
1 lb hamburger
1 med onion, chopped
3 cps water
1 pkg taco seasoning
1-15 oz can black beans
1-15 oz cans pinto beans
2-14 oz cans diced tomatoes – undrained
1-15 oz can creamed corn
Broken tortilla chips
Shredded cheddar cheese
1/4 cp fresh cilantro, minced
In a large kettle, brown hamburger and onion in oil. Drain excess oil.
Rinse the pinto beans, and black beans with water in a colander. Add them to the pot. Stir in the diced tomatoes, creamed corn, water, taco seasoning. Bring to a boil and simmer for a few minutes or a couple of hours, it’s all good. Sprinkle with cilantro.
Serve with broken tortilla chips, cheddar cheese and sour cream as toppings.
Cilantro Chicken – If you like cilantro you’ll love this one. I just discovered it a few months ago but I make it a lot now. It’s so fresh and delicious!
1 Tbls olive oil
1 lb boneless, skinless chicken, cut into thin strips
1 Tbls minced garlic
½ cp dry white wine
1 Tbls butter
1/3 cp chopped fresh cilantro
¼ cp fresh lime juice
2 cps cooked brown Minute Rice
Chopped fresh cilantro for garnish
Heat olive oil in skillet over med-hi heat; add chicken and garlic and cook until chicken is fully cooked and lightly browned. Add wine and simmer 2 min. Stir in butter. Add cilantro, lime juice and chilies if desired. Stir in rice. Sprinkle with additional chipped fresh cilantro. Serves 4.
6 potatoes, sliced
1 onion, chopped
Salt & Pepper
4 Tbls butter
Melt the butter in a large frying pan. Add the potatoes and stir them around so they become coated with butter. Throw in the onions, salt and pepper to taste. Stir again, put the lid on and simmer 10-15 min stir occasionally. Stick the potatoes with a fork and when they are done remove the lid and cook another 5 min or so till they've browned a little.
1 can cream of mushroom soup
1 cp milk
1 cp sour cream
1/2 cp green onion
1 cp shredded Cheddar
Salt & Pepper
Boil the potatoes till done, peel and shred. (You can slice them but I prefer them shredded). Place the shredded potatoes in a 9x12 baking dish. In a bowl combine the soup, milk, sour cream, salt & pepper till well blended. Gently stir in the green onions and cheese. Pour this concoction over the potatoes. Don't try to stir it into the potatoes, just sort of lift the potatoes and let some of the sauce run under them. You can stir them better later when they're hot. Bake at *350 for 30 min. Top with another cup or so of cheese and bake till it's melted.