Perfect Chicken Pot Pie

I can't believe I haven't blogged this recipe yet.  It's been a staple in our house for at least the past 4 years.  I absolutely love the flaky golden crust!  As usual, I have adapted the original recipe to include some great time conserving short cuts :)  I almost always make this meal earlier in the day, so it's ready for someone else to pop into the oven, and perfect to eat once we all get around the dinner table.  Great meal to use up leftover chicken.  Since I use frozen rather than fresh vegetables, it's also a terrific quick fix meal when I haven't had time to plan anything else.

Perfect Chicken Pot Pie
1 cup (1/2 package) Tastefully Simple Perfectly Potato Cheddar Soup
3 cups water
1 pkg (two crusts) rolled pie crust (found in refrigerator section by biscuits)
12 oz frozen mixed veggies (I use BirdsEye SteamFresh blend of corn, carrots, green beans & peas)
2 cups cooked chicken, diced or shredded
1/2 tsp thyme
1/4 tsp pepper

Combine soup and water.  Simmer on stove top for 30-40 minutes until thick.  Set out pie crust to thaw to room temperature.  Microwave vegetables to steam.  Combine soup, veggies, cooked chicken, thyme & pepper.  Roll one pie crust into 9 inch pie plate and then pour in soup/vegetable mixture.  Roll other pie crust on top and pinch together edges to seal.  Beat egg and brush on top of second pie crust.  Cut few slits into crust.  Bake at 375 degrees for 40 minutes or until crust is golden brown.

My tips:  My experience is that the crust cooks and browns more evenly in a glass pie dish.  You can easily substitute canned vegetables and/or chicken.  I prefer the above listed for the fresher taste.  Trust the pie crust package that you SHOULD NOT microwave to thaw - makes a gooey mess as I know first hand - ha!  Use remaining half of Tastefully Simple Perfectly Potato Cheddar Soup to make the below quiche recipe!


Perfectly Potato Cheddar Quiche
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 cup dry Perfectly Potato Cheddar Soup Mix
1 1/4 cups hot water
3 slightly beaten eggs
Salt and pepper to taste
1 cup shredded Cheddar cheese
3 - 4 strips cooked, crumbled bacon
9-inch prepared pie crust

Directions
Whisk first 3 ingredients in medium bowl; season with salt and pepper. Let stand 5 minutes. Place cheese and bacon in pie crust. Pour egg mixture over bacon mixture. Bake at 400° for 45 minutes. Let stand 5 minutes before cutting. Makes 4 servings.

Note: Quiche will puff up but will flatten out as it cooks.

Balsamic & Basil Slow Cooker Chicken

Have to say...I was pleasantly surprised with my family's reaction to this meal!  Many of you have probably noticed the slow cooker sites that have appeared on Facebook recently.  I LOVE slow cooker meals, so follow a couple of these sites myself.  Came across this one for a healthy slow cooker meal, and thought it blended in perfect with some of our Tastefully Simple products - namely Balsamic & Basil Dipping Oil.

With a few tweaks...decided to give it a try!  Now, I knew I had a couple strikes against me with the family, because #1 - my family "thinks" they don't like tomato chunks...and #2 - there is no cheese in this meal :)  That being said, I decided to press my luck anyway.

Results?  First comment was "Hey - this stuff's actually pretty good".  Here's a pic of one of my boys on his 3rd helping! :)  So, needless to say I felt this recipe worthy of posting for all of you!  Excuse my lack of photo and food presentation skills :)

Balsamic & Basil Slow Cooker Chicken

2-3 boneless, skinless chicken breasts
2 Tbsp Tastefully Simple Roasted Garlic Infused Oil
1 capful (about 2 Tbsp) Tastefully Simple Onion Onion
3/4 capful (about 1 1/2 Tbsp) Tastefully Simple Garlic Garlic
1/2 cup Tastefully Simple Balsamic & Basil Dipping Oil
14.5 oz. can of petite diced tomatoes
Rice or pasta (I used brown rice)

Pour Roasted Garlic Infused Oil in bottom of crock pot and then add chicken breasts.  Add Onion, Garlic and Balsamic & Basil Dipping Oil then top with tomatoes.  Cook on low about 6 hours.  When ready to eat, take out chicken and shred.  Serve over rice or angel hair pasta and spoon some of the oil & tomatoes over the top.  Enjoy!

Chicken Tortilla Soup

Being the 1st day of Tastefully Simple's Fall-Winter selling season, I wanted to debut my FAVORITE of our new products.  (Well...favorite so far that is :)  My only disappointment was that there were absolutely NO LEFTOVERS :(  I have to say I was a bit surprised, considering all my boys asked for seconds - and they're generally not big soup eaters.  It was probably about 7 years ago that we had a tortilla soup in our catalog (anyone remember Cha Cha Enchilada?), and I've been begging for it back.  Very happy to introduce you to our NEW Chicken Tortilla Soup - and have to say I like this one even better!

Package directions:  Add 4 cups water and 2 cups canned or cooked chicken and simmer 20 minutes.

I added a can of diced tomatoes and a 1/2 can of black beans (rinced and drained) simply to add more bulk.  To maximize my time I placed 3 chicken breasts in the crockpot (with a little water - you could use chicken broth too I just didn't have any on hand). I let this cook on low for 5-6 hours then shredded chicken, added soup mix, water and other ingredients - gave it a whisk and then cooked for another hour or so.  Served with a dollop of sour cream, shredded cheese and tortilla chips.  SO GOOD!!!


 

Cheesy Bacon Potatoes & Bayou Glazed Ham

Yesterday's rain and colder temps were a perfect excuse for me to break out one of our new Fall products from Tastefully Simple!  I've been anxious to try the NEW Bountiful Beer Cheese Soup and came across this recipe - and in my book...cheese, potatoes and bacon are always a good combination!  Rounded out the meal with some ham slices (drizzled with Bayou Bourbon Glaze & baked in the oven until warmed through) and some beautiful fresh fruit.  Meal was much enjoyed by all!

Cheesy Bacon Potatoes Au Gratin
Bountiful Beer Cheese Soup Mix™
4 cups milk
2 lbs. thinly sliced Yukon Gold potatoes, peeled or
unpeeled
8 oz. shredded sharp Cheddar cheese
¼ cup cooked, crumbled bacon

Combine first 2 ingredients; whisk until smooth. Place
1/3 of sliced potatoes in the bottom of a greased
2-quart baking pan; top with about 1 cup soup mixture
and ½ cup cheese. Repeat layers of potatoes,
soup mixture and cheese. Top with remaining potatoes
and soup mixture; reserve remaining cheese for later.
Bake at 375º, uncovered, for 55-60 minutes or until
potatoes are tender. Top with remaining cheese and
bacon; bake an additional 15 minutes or until cheese
melts. Let stand 10 minutes before serving. Makes 10-12
servings.

Chicken Broccoli Quiche

This recipe was handed over to me from a dear friend, and is a staple in our family menu.  I sometimes mix it up using Ham & Swiss if I don't have all the ingredients on hand.  However, the chicken & broccoli version is my favorite.  For those of you who may be intimidated by the word 'Quiche'....DO NOT let the fancy sound intimidate you.  It is such an easy dish to make!

Shortcuts:  Here are some short-cuts you can use with this recipe to make it even easier.

*  Chicken - you can use canned, but I'm not a big fan of canned chicken.  Instead I toss a couple chicken breasts in the crock pot in the morning and let them cook on low until I'm ready to assemble the meal.
*  Broccoli - If it's on sale, I buy fresh and steam in the microwave.  Otherwise, I get the frozen steam packs and use them for a quick fix!
* USE pre-made, rolled pie crusts!!!  You find them in the refrigerated section next to the biscuits, crescent rolls, etc.  I recommend using these over the frozen crusts in a foil pan - these tend to burn more.  (Plus, baking it in your own dish gives it a homemade feel!)
*  Make ahead and refrigerate until ready to bake.

BEFORE BAKING:

 FINISHED MEAL:

Chicken Broccoli Quiche
1/2 cup Mayo-lite
2 Tbsp flour
1/2 cup milk
2 eggs, beaten
8 oz. grated cheddar cheese
1 tsp Tastefully Simple Seasoned Salt
2 cups diced cooked chicken (or 10 oz. can)
1/4 cup green onion, chopped with some stalks
1 cup frozen broccoli, cooked
9 inch deep dish pie crust, unbaked

Combine all other ingredients and pour into unbaked pie crust.  Bake at 450 degrees for 30 minutes or until set.

Classy Chocolate or Absolutely Almond Mug Cake

Perfect for those nights you want a little sweet after dinner, but didn't have time to whip up any desserts!  Based on a recipe from a popular weight-loss company, this delicious dessert can be made in under 2 minutes!  Great low-fat option that tastes fabulous!

 

Classy Chocolate Coffee Mug Cake
Ingredients:
One package angel food cake mix
One box Classy Chocolate Pound Cake Mix or Absolutely Almond Pound Cake Mix™
 

Directions:
Empty pound cake mix into a big plastic storage container.
Add angel food cake mix and mix well. (Store at room temperature to use as needed.)
Spray a coffee mug with non-stick spray. Add 1/3 cup of the blended cake mix and 3 tablespoons of water. Stir thoroughly.
Microwave (yes … microwave) for 60 seconds.
Carefully remove to a plate and enjoy.

Tempting Taco Grilled Pizza

Here's a great meal to help involve your kids in the kitchen.  Everyone loves getting to customize their own pizza!  I added chopped avacado and tomatoes to the adult pizza's - YUM!

Tempting Taco Grilled Pizza
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
Tempting Taco Cheese Ball Mix™
8 oz. softened cream cheese
1 lb. ground beef
2-3 tsp. Simply Southwest™ Seasoning & Rub or to taste
1 cup finely diced tomato
1 cup finely shredded Cheddar cheese
8 (6-inch) pita breads
Olive oil

Directions
Combine first 2 ingredients; chill 2 hours. Prepare barbecue grill(medium heat). Sauté ground beef in a large skillet over medium-high heat with Simply Southwest Seasoning & Rub until cooked through; drain. Let cheese ball mixture soften at room temperature to make spreadable. Lightly brush 1 side of each pita bread with oil. Grill, oiled side down, until bottom is crisp, about 2 minutes. Transfer to work surface, grilled side up. Spread each pita bread with cheese ball mixture; top with ground beef mixture, tomato and cheese. Return pita pizzas to barbecue grill. Grill, covered, until heated through; about 2 minutes. Makes 8-10 servings.