A different Pot Pie

2 deep dish frozen pie crusts, thawed
1 box long grain & wild rice with flavoring packet (I prefer herb & butter)
1 c. water
1 can cream of broccoli cheese soup
1/2 c. grated cheddar cheese
1 boneless skinless chicken breast, diced
1/4 tsp. minced garlic
1 small can mushrooms, drained

Preheat oven according to directions on pie crust package.In a shallow sauce pan, combine rice and water and bring to a boil. Cook for 10 minutes, then remove from heat and drain. Put rice in one of the pie crusts and mix in soup, garlic, mushrooms, chicken and sauce packet. sprinkle cheese on the top. Cover with the other pie crust, crimping the corner and cutting a vent hole in the top. Bake for 40 minutes, or until chicken is done and crust is golden.

prep time: 15 minutes
cook time: 40-50 minutes
serves: 4-5 people

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Potato Cheddar Soup

This is a soup that my family just loves! It also works great with leftover mashed potatoes.

5-6 medium potatoes, peeled, diced and boiled OR 4-5 servings worth prepared instant mashed potatoes
1 large can chicken broth (or 3 small cans vegetable broth for vegetarian version)
1/2 lb. grated cheddar cheese
1 Tbsp. minced garlic
1 c. milk (or more if needed to make soup less thick)
1 c. diced, cooked bacon (optional)

In large soup pan, mash potatoes. Stir in broth, milk and garlic. Heat on medium heat, stirring constantly until bubbly. Add cheese (and bacon) and stir. Reduce heat. Simmer on low until soup is bubbly again and cheese is melted (not a large glob in the bottom of the pot).

prep time: 5-30 minutes
cook time: 10 minutes
serves: 4-5 people

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Ranch Pork Chops

Boneless pork chops, tenderized (I use packages with the pork medallions that have about 10 in them)
2 c. water
2 Tbsp. olive oil
1 Tbsp. minced garlic (or 1 tsp. garlic powder)
1 /2 c. diced yellow onion
dash pepper
1/2 c. ranch dressing

In high-sided pan, cook pork chops, garlic & onion in water on medium heat until cooked through. Drain water & remove the pork chops. Return pan to the stove and heat up olive oil. Brown pork chops on both sides. dredge pork chops in ranch dressing and return to heat to brown both sides again. Sprinkle pepper on the top side of the pork chops & serve.

prep time: 10 minutes
cook time: 40 min.
Serves: 4-5 people

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Steak Stroganoff

1-2 lb. lean round steak, tenderized & diced*
1 yellow onion, diced
2 pkg. sliced mushrooms
1 Tbsp. minced garlic
2 Tbsp. olive oil
1 can cream of chicken soup+
1 container (16 oz.) sour cream

In a large pan, on medium heat, sautee steak, onion, and garlic in the olive oil until the onion is tender and steak is mostly done. Add mushrooms and cook until they are tender. Add soup and sour cream and stir well. Reduce heat to low and cook, stirring constantly, until bubbly. Serve over prepared egg noodles, or macaroni noodles.

*Substitute 3-4 large portobello mushrooms, diced & +1 can cream of mushroom soup to make this a vegetarian dish

prep time: 15 minutes
cook time: 20 minutes
serves: 4-5 people

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Mojito Shrimp Tacos

1-2 lbs. shrimp, peeled & deveined
1 pkg. sliced mushrooms
1/4 c. tequila
1-2 Tbsp. crushed garlic
1/2 c. minced cilantro
1-2 jalapeño peppers, diced
1/2 c. lime juice
1 Tbsp. sugar
1/4 c. diced green onions or shallots
1/4 c. chopped fresh mint
1-2 roma tomatoes, chopped
Steamed flour tortillas

In high-sided frying pan, sautee shrimp, mushrooms and garlic in tequila until shrimp is done. In a separate bowl, mix lime juice and sugar. Stir until sugar is dissolved. Add cilantro and mint and mix well. Add shrimp mixture and stir until coated. Spoon into tortillas and garnish with tomatoes and green onions.

prep time: 30 min.
cook time: 15 min.
serves: 5+ people

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Garlic Mashed Potatoes

8 red potatoes, diced
1 bulb garlic, peeled & diced
1/2 Tbsp paprika
dash salt
dash pepper
1 stick of butter or margarine (or 1/2 c. olive oil)
1 1/2 c. skim milk

Boil potatoes until soft, then drain. Add garlic and butter, begin mashing until butter is melted. Add milk, paprika, salt & pepper. Continue mashing until creamy.

prep time: 15 min
cook time: 40 min.
serves: 5-7 people

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Thai Chicken in Peanut Sauce

2 boneless skinless chicken breast butterflies, halved
2 Tbsp. Garlic, separated in halves
3 Tbsp. Olive oil
1 can coconut milk
2 c. peanut butter
1 Tbsp. grated fresh ginger
3 small limes
1/4 c. cilantro
1 bunch fresh, cleaned spinach (or bok choy)


Preheat oven to 425. In 9x13 baking pan, grease bottom with olive oil. Rub chicken with 1/2 garlic & place in pan. bake 20 minutes, flip over, and bake 20 minutes more, or until chicken is cooked through. In a large sauce pan, heat peanut butter and coconut milk on medium low heat stirring constantly, until smooth. Add the rest of the garlic, ginger & cilantro. Slice the limes in half and squeeze the juice into the sauce mixture. Reduce heat to low and stir constantly for 5 minutes or until smooth again. Serve with chicken layered over prepared Jasmine Rice and spinach leaves.

prep time: 5 min.
cook time: 40 min.
serves: 4-6 people

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Clam Sauce

I give credit for this one to my mom, who told me how she makes it... I have added a few things of my own.

2 c. milk
1/2 c. flour
1/4 c. olive oil
1 tsp. garlic powder
1 lg. can clams
1 tsp. Italian Seasoning
pinch salt
pinch pepper
1/2 c. grated Parmesan cheese (OK to use the kind in the shaker- I do!)

In large sauce pan, mix together milk, olive oil and flour. Whisk to get the lumps out. Cook over medium heat, stirring constantly until creamy. Add garlic powder, Italian Seasoning, salt, pepper, cheese and clams (including the juice that is in the can). Stir constantly over medium heat until creamy and bubbly again. Serve over prepared spaghetti.

prep time: 2 minutes
Cook time: 1/2 hour or so
serves: 5 people

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Quick Guacamole

2 large avocados (soft, but still slightly firm)
1/4 c. Italian Dressing
1/2 Tbsp. Tobasco Sauce
Dash salt
Dash pepper
Dash garlic powder

Peel and take out the pit of the avocados. In a medium bowl, mash the avocados and mix in remaining ingredients. Cover and chill if not using right away.

Prep time: 5-10 min.
Serves: 4-5 people

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Loaded Baked Potatoes

1 large potato per person
1 pkg. bacon, diced and cooked
1/8 tsp. chopped garlic for each potato
1/2 lb. grated cheddar cheese
1 c. diced chives or scallions
1 container of sour cream (we like the Mexican version)
1 tsp butter for each potato

Preheat oven to 400. Slice each potato down the middle, the long way, with enough room to keep the halves together. Place them on a cookie sheet with sides, or in a baking pan. Stuff them with bacon, garlic, chives & butter. Cover with foil and bake 45 minutes or until potatoes are tender. After removing from the oven, use a fork to mush the stuffings into the potatoes a little more and then top with cheese and sour cream.

*I am listing this as a side-dish, but we usually have this as a main dish with a side salad.

prep time: 10 minutes
cook time: 45 minutes (you may also microwave these at about 8 minutes per potato)

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3 Layer Lasagna

1 pkg. no boil lasagna noodles (I think American Beauty makes them)
1 jar pasta sauce (my favorite is Ragu roasted garlic)
2 small cans mushrooms
1 lb. Italian Sausage, browned (substitute with 1 large Italian squash, diced & sauteed for a vegetarian version)
1 lb. grated mozzarella cheese (I use pre-grated)
1 16 oz. container of ricotta cheese
1 diced onion
1 Tbsp. chopped garlic
1/2 tsp. Italian seasoning
1 c. sauteed spinach (optional)

Preheat oven to 375. In a large bowl, mix sauce, sausage, mushrooms, onion, garlic, Italian Seasoning & spinach. In a greased 9x13 pan, layer sauce, then cheeses, then a layer of noodles. This should give you three layers, with a layer of sauce and cheese on top. Cover with foil and bake for 30 minutes. Uncover and bake for 15 more minutes, or until cheese is golden & bubbly.

prep time: 20 minutes
cook time: 45 minutes
serves: 7 people

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Thai Soup

2 cans coconut milk
2 cans vegetable broth
1 carton fresh sliced mushrooms (optional)
1 Tbsp. grated fresh ginger
2 large limes
1/2 c. cilantro
Red pepper flakes (to taste)

In a soup pan, mix together coconut milk, vegetable broth, ginger, cilantro and mushrooms. Slice limes and juice into the soup. After juicing the limes, put the rinds into the soup (they will need to be removed later). Bring to a boil and reduce to medium heat. Remove lime rinds and simmer for about 10 minutes. Add pepper flakes to taste.

*My hubby likes to also cook up some Japanese noodles and put those in his soup.

Prep time: 5-10 minutes
Cook time: 20 minutes
Serves 4-5 people

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Shrimp & Red Potatoes

1 lb. large shrimp, peeled & deveined
5 medium sized red potatoes, diced with skins on
1 carton fresh mushrooms, sliced
1 whole bulb garlic, peeled
1/2 tbsp. Italian Seasoning
1 tsp. Cayenne Pepper (or to taste)
2 Tbsp. Olive Oil

Mix all ingredients in a large pan and sautee over medium heat until potatoes are soft and done. Add more oil only if you need it. Usually takes about 1/2 hour to cook through.

prep time: 15 min (can be longer if you have frozen shrimp)
cook time: 30 min or so
feeds: 5 people

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Creole Shrimp

1 lb. shrimp, peeled & deveined (I use salad shrimp usually)
1 diced red pepper
1 diced celery stalk
1 diced onion
2 diced garlic cloves (or 1 Tbsp. chopped garlic)
2 crushed bay leaves
2 Tbsp. Olive Oil
1 can Hunts Onion & Garlic Spaghetti sauce (or 1 large can of tomato sauce)
1 tsp. cayenne pepper (or more if you like it spicy)

In a high-sided frying pan, sautee onion, pepper, garlic & celery until tender on medium heat. Stir in spaghetti sauce, bay leaves, and shrimp. Bring to bubbly, then simmer over low heat for 15 minutes. Serve over rice.

prep time: 10 min.
cook time: 1/2 hour
Serves: 5 people

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Bleu Cheese & Bacon Stuffed Buffalo Chicken

1 c. crumbled bleu cheese*
1 c. diced, cooked bacon
5 chicken breasts, boneless, skinless
1 c. flour
1/2 Tbsp. garlic powder
pinch salt
pinch pepper
1/4 tsp. Cajun seasoning (optional- you may also use Cayenne pepper)
2 eggs, beat
1 c. BuffaloWing Sauce

Preheat oven to 425. Pound chicken breasts flat and sprinkle about 1 Tbsp. of cheese in the middle. Put an equal amount of bacon in the middle. Roll the chicken breast shut around the filling and secure with a toothpick (only needed if you over stuffed it and it won't roll easily). Coat in the egg by dipping it and rolling it around and then dredge in flour mixture. Place in the bottom of a well-greased baking pan. Bake for 30 minutes, then flip breasts over and bake for another 15 minutes, or until golden and chicken is no longer pink in the middle. Place baked breasts in a large bowl, pour Buffalo Wing Sauce over the breasts and roll them around until well-coated.

*If you are not a fan of bleu cheese, you may also use cream cheese (which my son likes).

Prep time: 15 minutes
Cooking time: 1 hour
Feeds: 5 people

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Mediterranean Pasta

1 box orzo pasta
2 cans white cannelini beans
1 Tbsp. diced garlic
1 diced onion
1 diced green apple
1 c. dried cranberries (Craisins)
1/2 c. diced celery (optional)
1/2 c. diced Italian Squash (optional)
1 c. water
1 Tbsp. Olive Oil

Preheat Oven to 400. In 9x13 baking pan, coat the bottom with olive oil. Mix together all ingredients into the pan. Cover with foil. Bake for 30 min. Uncover & bake for 10-15 minutes or until pasta is cooked thoroughly.

* Note: My husband likes when I make this with diced chicken in it. If you decided to make it with chicken, make sure that you dice into small pieces, raise the temperature to 425 and add 15 minutes to the cooking time.

Prep time: 10 min.
Cooking time: 45 min- 1 hour
Feeds: 5-6 people

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Welcome to my food blog

I ave noticed that a lot of the food I make seems to get comments for recipes, especially when I mention it on my Facebook, so I decided to start a blog with them. The intention of this blog is for easy recipes using normal things you wouldn't just buy for these recipes. I'm not going to say they are all healthy, only that my family enjoys them and that they are quick & easy to make. I hope you enjoy them & if you use them, leave me a comment so I know, too :)

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