Main Dishes

Chicken Pot Pie

by Shelley on January 29, 2013 · 1 comment

in Main Dishes, Recipes

chicken pot pie 2

 

Fall and Winter days call for warm comfort food for dinner. After a long day at work or for Sunday dinner this is comfort food the whole family will enjoy. This recipe is not “from scratch” this is a quick and easy recipe but still homemade, delicious and nutritious that you can have on the table in about an hour. This is perfect for the weeknight meal, just mix it up and throw it in the oven to bake while get a few things done in the house or unwind.

If you plan ahead cook extra chicken for dinner a day or two ahead of time and you will have it ready for this Chicken Pot Pie recipe….saving you some time.

Serve with some Fried Okra and Sweet Tea and you have a full meal.

Print
Chicken Pot Pie

Chicken Pot Pie

Ingredients:

  • 1 package Pillsbury Refrigerated Pie Crust
  • 1 cup cooked chicken cubed into bite size pieces
  • 1 1/2 cup frozen mixed vegetables, thawed
  • 1 tablespoon butter
  • 1/2 onion chopped and sauteed (optional)
  • 1 stalk of celery sliced in this pieces and sauteed (optional)
  • 1 can cream of chicken soup
  • 1/2 cup of chicken broth
  • 1 egg beaten
  • 1/4 teaspoon black pepper

Instructions:

  • Remove pie crust from fridge and vegetables from freezer to thaw.
  • Preheat oven to 425.
  • Saute chopped onions and celery until tender.
  • Lay bottom crust into a 9 inch pie pan.
  • In a bowl mix together all other ingredients and spoon into the pie pan with crust.. Top with second crust, crimp edges together and cut slits in top. Cover edges of crust with aluminum foil.
  • Bake 30-40 minutes until golden brown.10-15 minutes before pie is done remove foil from edges of crust to brown.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2013/01/chicken-pot-pie/

 

signature2211

Shared on:
Hearth & Soul Hop

Pin It

Tagged as: Main Dish

{ 1 comment }

Flat Out Halloween Pizza Party

by Shelley on October 18, 2012 · 1 comment

in Holidays, Main Dishes, Recipes

Monday evening we had a Halloween Pizza Party at my house.

The little ones came dressed for Halloween and ready for pizza.

The house was all decorated for Halloween.

 

 We found the cutest kit for a Ms. Potato Head Princess Pumpkin at Walmart and the girls had a blast fixing her up!

My daughter loves Philly Cheese Steak and I came up with a simple recipe for a Cheese Steak Pizza and also a recipe for Slow Roasted Tomato and Garlic  Sauce for and cooked these up using the new Flat Out Flat Bread Thin Crust®

 

You can find the new Flat Bread Thin Crust in the deli bakery display.

The crusts come in 3 flavors: Heritage Wheat, Rustic White and Spicy Italian

Spicy Italian is my favorite and they ain’t lying….it’s spicy!

Here are the recipes:

Slow roasting the tomatoes concentrates the flavor and makes an awesome sauce for any pizza.

 Slow Roasted Tomato and Garlic Pizza

Ingredients: 

6 tomatoes sliced
3-4 cloves of garlic
1/4 teaspoon thyme
olive oil
salt and pepper
mozzarella cheese
4 Flat Out Flat Bread Thin Crusts®

Directions:

Preheat oven to 300 degrees.

Preheat the oven to 300 degrees.  Coat a baking pan with olive oil and add the tomatoes in a single layer. Add 3-4 single cloves of garlic, sprinkle on some salt and pepper and 1/4 teaspoon of thyme.

Bake the tomatoes for 2-2 and 1/2 hours turning ever so often. Remove them from the pan crushing the garlic with a fork and stir mixing well.

****

Saute 1 chopped onion and 1 bell pepper.

****

Preheat the oven to 350 degrees. Place the Flat Out Flat Bread Pizza Crust on a baking sheet and bake 3-4 minutes. Remove from the oven and spread the Roasted Tomato mixture on the crust. Top with a generous portion of the peppers and onions. Cover with mozzarella cheese. Bake 4-6 minutes until the cheese is melted.

This recipe is quick and easy, great for a busy evening!

Philly Cheese Steak Pizza 

Ingredients:

1 jar of beef gravy
8 ounces of thinly sliced roast beef sandwich meat chopped
2 cups of shredded Italian Cheese (I used Kraft Italian  cheese)
1 onion chopped  and 1 bell pepper chopped sauteed
4 Flat Out Flat Bread Thin Crusts®

Directions: 

Preheat the oven to 350 degrees. Place crusts on the pan and bake for 3-4 minutes. Remove from the oven and coat with the crusts with the beef gravy. Sprinkle 1/4 of the roast beef on each pizza and then add 1/4 of the peppers and onions, top with the Italian Cheese and bake until cheese is melted.

 

 

 

 

 

A huge thanks to theMotherhood, Flatout, and Wal-Mart for sponsoring our party. This is a sponsored post, all opinions are my own. 

 

 

 

 

 

{ 1 comment }

Homemade Shake N Bake

by Shelley on August 16, 2012 · 2 comments

in Homemade Mixes, Main Dishes, Recipes

Believe it or not I live in the south and I don’t fry everything….I actually rarely fry at all. Most of my meats are baked in the oven or cooked out on the grill. On occasion I fry chicken tenders or hamburgers but for the most part I bake. It is great to throw meat in the oven and not have to keep that watchful eye while it’s sizzling away in the frying pan, plus it is so much better for you. Are you like me and feel like you cook the same thing all the time? Well, I had some boneless skinless chicken breast to cook for dinner and I wanted to do something different….I mean really, there are only so many ways you can bake chicken. I looked around online and found different ways of making homemade Shake N Bake and concocted my own little recipe.

This chicken was delicious, I think you will love it and you can tweek it and add seasonings that you know your family will like and it makes enough seasoning/coating for another dinner or two.

 

Print
Homemade Shake N Bake

Homemade Shake N Bake

Ingredients:

  • 5 cups of corn flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 seasoning salt (I happened to have a chicken seasoning salt)
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 beef bouillon cube (crushed)
  • Other options include:
  • 1/4 teaspoon cayenne pepper
  • Parsley
  • Sage
  • Whatever you like!

Instructions:

  • If you have a food processor throw it all in and process until all is blended and is a coarse powder.
  • No food processor:: Crush the corn flakes fairly well in a bowl. Add all the ingredients to a blender and process until all is blended to a coarse powder.
  • 1/2 cup will coat approx 3-4 chicken breast.
  • Preheat oven to 400 degrees.
  • Spray cooking sheet with cooking spray.
  • Add 1/2 cup to a quart size zip lock bag add chicken 1 piece at a time and shake until completely coated.
  • Bake:
  • Boneless skinless chicken breast for 20 minute
  • Chicken Tenders bake for 10-15 minutes
  • Bone in Chicken Breast bake for 45 minutes
  • Make healthier chicken nuggets by cutting up boneless skinless chicken and bake for 10 minutes....your kids will love them.
  • This mix makes approx 1 1/2 cups you can keep it in a zip lock freezer bag and use 1/2 cup for 3-4 breast and you will have some on hand for the next time your craving some oven fried chicken.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2012/08/homemade-shake-n-bake/

 

Use Gluten Free Corn Flakes and you have Gluten Free Oven Fried Chicken.

 

Enjoy,

Pin It

Tagged as: Homemade Mixes, Main Dish, recipe

{ 2 comments }

Spicy Cheesy Chicken Spaghetti

by Shelley on July 3, 2012 · 0 comments

in Main Dishes, Recipes

It has been hotter than blue blazes around here and the last thing I want to do is crank up the oven. My air conditioner is running 90 to nothing and barely can keep this house below 80 degrees.  When it’s this hot I try to think of recipes that don’t require baking and makes more than a enough for one meal so we can eat it another day and then it saves me from cooking and this one fits the bill and kind of like chili, it’s better the next day.

This is a wonderful recipe and doesn’t take that long to prepare. You can bake extra chicken a day or so before and have it ready, bake it early in the morning before the temp gets too high, or cook it on my trusty George Foreman Grill, like I did. If your chicken is already cooked you can whip this together in no time at all. So it’s great to prepare after a long day at work and kids usually love it!

         Serve this Spicy Cheesy Chicken Spaghetti

                                                                         with a tossed salad

                                                                                           and some garlic bread. 

 

Print
Spicy Cheesy Chicken Spaghetti

Spicy Cheesy Chicken Spaghetti

Ingredients:

  • 1/2 stick of butter or margarine
  • 2 tablespoons of Worcestershire Sauce
  • 1 medium to large onion chopped in chunks
  • Salt and pepper to taste
  • 3-4 boneless skinless chicken breast cooked and cut into bite size pieces
  • 1 can of cream of chicken soup
  • 1 10 ounce can of diced tomatoes with green chilies drained (like Rotel)
  • approx 1/3 of a block of a 32 ounce package of pasteurized prepared cheese (a.k.a Velveeta) cubed
  • 1 16 ounce package of spaghetti

Instructions:

  • Begin by cooking the spaghetti noodles according to package directions. While the spaghetti is cooking saute the onions in the butter and Worcestershire Sauce until tender, add the chopped and cubed cooked chicken and the can of cream of chicken soup and the drained tomatoes with green chilies. Combine well. When the pasta is done, drain the liquid and return the pasta to the cooking pot while the pasta is still hot. Add the ingredients from the frying pan and the cubed cheese, stir well until well combined and the cheese is melted. Serve.

Notes

You control how spicy this dish is depending on the type of diced tomatoes with green chilies you buy. Buy mild if you don't like it too hot...or add an extra can if you want to kick up the spiciness a bit!

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2012/07/spicy-cheesy-chicken-spaghetti/


Pin It

Tagged as: Chicken Recipe, Main Dish, recipe

{ 0 comments }

Cheesy Chili Mac Bake

by Shelley on June 18, 2012 · 0 comments

in Ground beef, Main Dishes, Recipes

I created this recipe today and I must say it is pretty tasty. Cheesy Chili Mac Bake is a homemade version of one of those box meals and takes just about as little time. Cook this up on the stove top, throw it in the oven and kick up your heels for 30 minutes after a long days work add a salad or a green vegetable and dinner is done!

Print
Cheesy Chili Mac Bake

Cheesy Chili Mac Bake

Ingredients:

  • 1/2 half of an onion chopped
  • 1/4 of a large bell pepper chopped
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 16 ounce can of tomato sauce
  • 1 cup of water
  • 1 can kidney beans drained
  • 1 tablespoon chili powder
  • 1 cup elbow macaroni
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese

Instructions:

  • Prepare 1 cup elbow macaroni 2 minutes short of package directions. Drain and set aside.
  • Preheat oven to 350.
  • Cook chopped onion and bell pepper in a large skillet until tender. Add ground beef and brown well. Drain off excess grease. Add tomato sauce, water, kidney beans, chili powder and salt and pepper, simmer for 10 minutes, Stir in macaroni and mix well. Pour into greases 8x11 baking dish, cover with foil and bake for 30 minutes. After 30 minutes remove the foil and top with cheese, return to oven for 5 minutes or until cheese melts. Allow to cool 5-10 minutes and serve with a salad or a green vegetable and your dinner is complete.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2012/06/cheesy-chili-mac-bake/

Pin It

{ 0 comments }

Crock Pot Pulled Pork BBQ

by Shelley on April 3, 2012 · 7 comments

in Crock Pot, Main Dishes, Recipes, Who Knows?

Pinit

Print
Crock Pot Pulled Pork BBQ

Crock Pot Pulled Pork BBQ

Sometimes you just want that hickory flavor and don't have the time to slave over a grill or a smoker. I have made this recipe for years. The liquid smoke gives the pork the taste of hickory smoked meat without the smoker. Here in the South we top our BBQ sandwiches with slaw! Delicious!

Ingredients:

  • Boston Butt Roast
  • 1/2 onion chopped fine
  • 1-2 cloves minced garlic
  • salt and pepper
  • 1/2 cup or more BBQ Sauce
  • 2 teaspoons or more Liquid Smoke

Instructions:

  • Salt and pepper the roast well. Place Boston Butt Roast, onion and garlic in a crock pot. Cook on low for at least 8 hours. Remove from crock pot and using a fork separate the pork, discarding any fatty pieces. Pour off the remaining liquid from the crock pot reserving 1/2 cup. Return the pulled pork to the crock pot, add BBQ sauce and liquid smoke to taste, mix well. You can use the reserved liquid if it seems dry. Allow to cook on low in the crock pot for at least 30 minutes and serve on buns topped with your favorite BBQ sauce and slaw.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2012/04/crock-pot-pulled-pork-bbq/

<script type=”text/javascript”><!–
google_ad_client = “ca-pub-1317703994799094″;
/* banner */
google_ad_slot = “6637768327″;
google_ad_width = 468;
google_ad_height = 60;
//–>
</script>
<script type=”text/javascript”
src=”http://pagead2.googlesyndication.com/pagead/show_ads.js“>
</script>

Pin It

Tagged as: BBQ Pulled Pork, Crock Pot, Slow Cooker

{ 7 comments }

Stuffed Bell Peppers

by Shelley on March 13, 2012 · 0 comments

in Main Dishes, Recipes

We love stuffed bell peppers around here. They are not always an economical option since the price for them has been increasing but if you catch them on sale grab quite a few. I always grab a few when they are on sale  and chop them up and to keep in the freezer for cooking. I use them in chili, spaghetti and other dishes. I love them sliced fresh on a salad or just to dip in Ranch Dip.

Print
Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients:

  • 1 pound of ground beef
  • 1 cup cooked rice
  • 1 egg beaten
  • 1/2 finely chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup ketchup + more for topping
  • Salt and pepper
  • 4-5 whole bell peppers.

Instructions:

  • Preheat oven to 350 degrees
  • Rinse peppers well. Remove the top then remove membrane and seeds. You may trim bottom of peppers so that they will sit level being careful not to cut into the interior of the pepper.
  • Mix the ingredients well except for the peppers. Fill the peppers with the meat and rice mixture.
  • Place in baking pan and bake 45 minutes. After 45 minutes remove from oven and cover top with ketchup. Return to oven and bake an additional 15 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2012/03/stuffed-bell-peppers/

Pin It

{ 0 comments }

Chicken Pot Pie With A Twist (Easy)

by Shelley on March 7, 2012 · 3 comments

in Main Dishes, Recipes

Well last night I planned on making a chicken pot pie from scratch and one thing lead to another and I just really didn’t have time so I compromised and created this Chicken Pot Something with ingredients I had on hand in my kitchen. 

Print
Chicken Pot With A Twist (Easy)

Chicken Pot With A Twist (Easy)

Ingredients:

  • 2 boneless skinless chicken breast cooked and cut into bite size pieces
  • 1 can cream of chicken soup
  • 1 can Veg All Mixed vegetables (drained)
  • 1 Package Bisquick Garlic Cheese Biscuit Mix
  • 1 cup shredded cheddar cheese
  • 1/2 cup of water + 2 Tablespoons water

Instructions:

  • Preheat the oven to 400 degrees. Spray a 9x9 baking dish with cooking spray.
  • Mix the baked bite size chicken pieces, cream of chicken soup, and the drained VegAll well. Pour into baking dish spreading evenly. Sprinkle the top with 3/4 a cup of the shredded cheese (reserving 1/4 cup for later). Mix the garlic cheese Bisquick with the water. Drop the biscuit mix by the spoonfuls on top of chicken and soup mixture try spread the biscuit mixture as well as possible to cover. Bake for 25-35 minutes until the top begins to brown. Remove from the oven add the shredded cheese and return to the oven until it melts.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2012/03/chicken-pot-something/

Pin It

{ 3 comments }

A Southern Staple ~ Pinto Beans

by Shelley on March 5, 2012 · 0 comments

in Main Dishes, Recipes, Side Dishes

Print
Pinto Beans

Pinto Beans

I grew up on pinto beans and cornbread and there is nothing like it. A Southern comfort food at it's finest. I have seen many recipes with all sorts of ingredients but but a little meat grease, bacon or ham bone and salt is Southern pure and simple. Using a ham bone if you have one is the best way to cook it. Small pieces of ham fall off the bone and makes these beans delicious.

Dry beans take time to cook but take very little effort on your part. Throw it in the pot and cook just check on them ever so often and see if they need more water. Dry beans are a very economical and a great source of protein.

Ingredients:

  • 1/2 pound dried pinto beans
  • 3 slices of bacon or 1 ham bone
  • salt to taste

Instructions:

  • "Look" your beans by pouring a small amount of beans into your hand removing and discarding any defective, broken or discolored beans.
  • Parboil: Rinse beans and add them to a large stock pot, covering them with 2-3 inches of water and boil rapidly for 10-15 minutes.
  • Reduce heat to a slow boil and add bacon or ham bone. Cover the pot with a lid and cook until tender (2-3 hours). Salt to taste when nearly done. (Check on beans ever so often and add water as needed, dry beans absorb a lot of water while cooking)
  • Slow cooker version: The night before parboil as instructed above. Add beans to a large crock pot and cover with 2-3 inches of water. In the morning cover with 3-4 inches of water add bacon or ham bone to the large crock pot. Cover with 3-4 inches of water. Cook 6-8 hours on low until done. Salt to taste.

Notes

If I am planning on making homemade chili in a day or two I cook the whole pound of pinto beans and omit the canned pintos.

Photo with crackling cornbread.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2012/03/a-southern-staple-pinto-beans/

Homemade Chili Recipe

{ 0 comments }

Cheesy Beef and Macaroni

by Shelley on February 24, 2012 · 0 comments

in Ground beef, Main Dishes, Recipes

Here’s the third recipe submission from Juanita from Juanita over at Juanita Cocina….Cheesy Beef and Macaroni. Here recipe submissions have came in so handy to post as I prepared for the Blissdom Conference and while I am here.

Thanks Juanita.

Print
Cheesy Beef and Macaroni

Cheesy Beef and Macaroni

Ingredients:

  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 2 tablespoons taco seasoning
  • 1 can Rotel
  • 2 cups beef broth
  • 1 cup uncooked macaroni noodles
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3/4 cup milk
  • 4 oz. (1 cup) shredded cheddar cheese
  • 1/2 teaspoon salt
  • pepper to taste

Instructions:

  • Brown ground beef and onion together until meat is cooked through, drain off any excess grease.
  • Add the taco seasoning, Rotel, broth and macaroni noodles.
  • Heat entire mixture to boiling. Reduce the heat to medium-low and cover, simmering for 12-14 minutes until macaroni is tender.
  • While the hamburger mixture is simmering, melt the butter in a saucepan. Whisk in flour and cook for 2 minutes. Slowly whisk in milk and bring to a boil. Whisk until smooth and thickened to a gravy-consistency. Remove saucepan from heat and stir in cheese until melted. Add the salt and pepper to the cheese sauce.Once the hamburger mix is cooked through, pour the cheese sauce over the top and blend to combine.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://groundbeefbudget.com/2012/02/cheesy-beef-and-macaroni/

Pin It

Tagged as: Cheesy Beef Macaroni, Ground Beef, recipe

{ 0 comments }

← Previous Entries