Creamy Chicken and Rice with Vegetables

 1 - 1 1/2 lb diced chicken breast ( I used leftover cooked chicken cut up into bite size pieces)

2 tbsp oil

3 cloves garlic, minced

1 tbsp dried minced onion

Salt and pepper to taste

1/2 tsp poultry seasoning ( maybe use more)

6.5 oz sliced mushrooms

2 tbsp lemon juice

8 oz cream cheese (I used Neufchâtel for lower fat)

1/3 cup sour cream

2 1/2 cups chicken broth

12 oz bag frozen peas and carrots. ( can substitute other frozen vegetables)

1 cup frozen corn kernels

Sauté chicken, minced onion and garlic in oil in a large skillet. Add remaining ingredients EXCEPT rice and stir until cream cheese is melted.   Bring to a boil.  

Stir in the rice and turn down to a simmer. Cover and let sit for 5 minutes.  Stir.  Add a little more broth if is it too dry.  

Chicken Pot Pie Bubble Up

 For 9 x 13 pan 

2 cups chicken, cooked and shredded

1 can cream of chicken soup

1 cup sour cream

1 cup cheddar cheese, shredded 

1 1/2 cup mixed frozen peas and carrots

1 tsp garlic powder

1 tsp salt

1/4 tsp pepper

1 12 oz can refrigerated biscuits

Preheat oven to 350F

In a bowl, mix all ingredients except biscuits.  

Cut each biscuit into 1/4 and fold into the chicken mixture. 

Pour into greased 9 x 13 pan and spread evenly. Can add additional cheese on top. 

Bake, uncovered, 35-45 minutes until bubbly. 

Two 8 x 8 inch pans 

3 cups chicken

2 cans cream of chicken soup

1 1/4 cup sour cream

1 1/2 cup cheddar cheese shredded 

12 oz bag frozen peas and carrots ( about 2 cups)

1 1/2 tsp garlic powder

2 cans refrigerated biscuits ( will have 1/2 leftover to cook separately as biscuits 

Follow directions above except place in 2 greased 8 x 8 pans. 

Spinach Artichoke Chicken

 Original recipe from Freezer Fit. This is my adaptation. 

Approximately 2 lb skinless, boneless chicken thighs, cook and shred - about 4 cups

2 cups chopped fresh spinach

1 can (14 oz) artichoke hearts, drained and rinsed, coarsest chopped

8 oz cream cheese, softened

1 cup grated Parmesan cheese

1/2 cup sour cream

1/2 cup heavy cream

1/3 cup mayonnaise 

2 Tbsp minced garlic

1 tsp salt

1 tsp onion powder

1 tsp oregano

1 tsp basil

1/2 tsp black pepper

2 cup shredded mozzarella cheese

If doing a freezer meal, combine all ingredients except the mozzarella cheese and place in a greased 9 x 13 pan.  Top with mozzarella. 

Cover with press and cling wrap, removing as much air as possible.  Wrap in foil and freeze.  I put in a 2 gallon zip lock bag.  

Preheat oven to 375 degrees. 

From frozen, remove press and seal wrap and replace foil to cover.  Bake at 375 for 50 minutes.

Remove foil and cook an additional 10 minutes. Broil 3-5 minutes to brown the cheese. 

Let stand for 10 minutes before serving. 

Peach Cobbler

Preheat oven to 425  

 Pie dough for 2 crust pie (I use frozen deep dish pie crusts.  I have found these work best.  The rolled crust like Pillsbury tend to get gummy and mushy in the peach mixture.) Thaw the pie crust while you prepare the peaches  

6 cups peach slices 

2 tsp lemon juice 

As you peel and slice the peaches, place them in cold water with the lemon juice added.  Drain and place in a large mixing bowl. 

Add

1 1/4 cup sugar

1/3 cup flour

2 tsp cinnamon 

Mix well.  Place a layer of the peaches in the bottom of a 2 quart casserole. Cut a circle from the bottom of one of the pie crusts and cut into 3 strips.  Place these on the peaches side by side but not necessarily touching. 

Cover the pie dough with a layer of peaches (about half of what you have in the bowl).  Take the remaining outer parts from the pie crust and tear into pieces about 3 inches long.  Arrange on top of the peaches, covering most of the peaches but not overlapping. You may not need to use all the dough from that crust. 

Cover with the remaining peaches.  Spread out to cover all the dough.  Cut a circle from the center of the second crust and place on top of the peaches.  It is not necessary to cover completely. 

1 to 2 Tbsp butter or margarine

Scatter small bits of butter on any exposed peaches. 

Sprinkle the top with a mixture of sugar and cinnamon.

Bake at 425 for 45 minutes.  If it gets too brown you can cover the top with foil.  

My mom served it with milk poured over top.  Ice cream or whipped cream are also good toppings. 

BONUS - PIE DOUGH COOKIES

Use the extra scraps of pie dough to make easy cookies.  Break into cookie sized pieces.  Arrange in the foil pie pans and sprinkle generously with a cinnamon and sugar mixture. 

Bake about 10 minutes until golden brown. 

  No fresh peaches - no problem. Use frozen or canned and omit the lemon juice and water rinse. I usually slice or chop the peaches a little if using these. 

Basic one pot pasta

 16 Oz pasta uncooked

2 Tbsp olive oil

1/2 stick butter

4 tsp minced garlic

1 to 2 tsp seasonings 

12 Oz to 1 lb meat or seafood 

4 cups broth

Vegetables such as spinach, mushrooms, canned tomatoes, broccoli, peas, bell pepper - 4-6 cups total 

Shredded cheese 

Shrimp, Mushroon and spinach fettuccine. 

16 Oz fettuccine uncooked

2 Tbsp olive oil

1/4 cup butter (1/2 stick) 

4 tsp minced garlic

1/2 tsp red pepper flakes

1 tsp oregano 

12 Oz package of small frozen shrimp

8 Oz fresh mushrooms, sliced. 

4 cups broth 

5 Oz baby spinach 

1/4 cup shredded parmesan 

Salt and pepper 

Combine oil and butter in large skillet.  Add garlic and sauté for a few minutes.  Add pepper flakes, oregano, shrimp, and mushrooms.  Sauté until shrimp is pink and cooked through. 

Add broth and bring to a boil.  Add pasta and continue boiling, stirring frequently until pasta is cooked.  Stir in spinach.  Top with parmesan. 

Roasted beets and carrots

 Roasted beets and carrots

Preheat oven to 420 F.  Line baking sheet with foil and spray with Pam  

Dice approximately equal amounts of uncooked beets and carrots.  Toss with softened margarine or butter and honey. Season with a little salt and black pepper. 

Spread in baking sheet.  Roast 20 minutes until tender.  

Chipotle ranch chicken and veggies

Chipotle Ranch Chicken 

1 1/2 lb chicken 

1/4 cup mayonnaise (Duke’s)

3 tbsp chipotle ranch seasoning (divided)

Pam oil spray

2 bell peppers

1/2 medium white onion

1 cup grape tomatoes

Preheat oven to 420 F

Line baking sheet with aluminum foil.  Spray with Pam. 

In mixing bowl combine diced peppers, onion, and tomatoes.  Spray with a little Pam then toss with 1 tbsp. Chipotle ranch seasoning.  Spread in one half of the baking pan.

Cut chicken into bite size cubes. Add to the mixing bowl and toss with Mayo to coat.  Add 1 1/2 to 2 tbsp Chipotle ranch seasoning and toss to coat well.  Spread in the other half of the baking sheet in a single layer.

Roast in oven for 20 minutes.   Place under broiler for a few minutes to brown chicken and char the vegetables.