P's Chicken Pie

Pie crust for top and bottom of pie 
3 Cups of cooked chopped chicken
1 Tablespoon olive oil
1 Tablespoon flour
1 Cup chicken stock
1 Package cream cheese (8 oz), cubed
½ Teaspoon poultry seasoning or ¼ teaspoon each of thyme and sage
4 Cups frozen chopped veggies (I like the beans, carrots, corn and peas mix.)
Salt and pepper


Preheat oven to 375.


Warm up chopped chicken in large skillet on medium heat with with olive oil. Sprinkle flour over chicken and stir. Pour in chicken broth and stir. Add cream cheese and stir until heated and smooth. Add poultry seasoning and salt and pepper to taste. Add frozen veggies and stir until thawed. Place bottom crust in pie plate. Scoop chicken mixture into bottom crust. Place top crust. Pinch edges and make vents in top of crust.
Bake for 30 minutes at 375. Let cool for a few minutes before serving or you will burn your tongue!


Notes: 

• I like the refrigerated Pillsbury rolled crust if you don’t want to make Martha Stewart's pie crust recipe, which is the bomb.
• You can sauté three chopped largish chicken breasts in a little olive oil if you don’t have any leftover chicken to use.
• You can use fresh chopped veggies too, I recommend nuking the carrots to steam them before you put them in the pan if you use fresh.
• You might want to cover the edges with foil or a pie crust guard to keep the edges from getting too brown.
• If you want to go low calorie, you can leave the bottom crust off and use Neufchatel cheese in place of the cream cheese.

Spinach & Cheese Enchiladas

A friend of mine sent me this recipe. I thought it was great since she got it out of LDS living, so many of ingredients are from food storage options. This recipe can also be used w/ fresh ingredients.

Ingredients

1/2 Cup……..Chopped Freeze-Dried Onions*
1 Tbsp………..Olive Oil
1 1/4 Cup…..Freeze-Dried Spinach*
2 Cup………..Freeze-Dried Shredded Monterey Jack Cheese*
1 Cup………..Sour Cream
1 Can………..Enchilada Sauce
8………………Corn Tortillas

*Reconstitute before using OR use FRESH ingredients. Follow directions on #10 can to reconstitute.



Directions

1. Saute onion in olive oil until onion is transparent. Cook spinach according to directions.
2. Combine onion, spinach, cheese, and sour cream in a mixing bowl and mix well.
3. Fill tortillas with spinach-cheese mixture and roll up enchilada-style. Placing seam side down in a 13" X 9" baking dish.
4. Drizzle enchilada sauce over dish and bake for 15-20 minutes at 350° F.

Cook the onions until done, then add the spinach to the same pan for a couple of minutes.

Homemade Enchilada Sauce:

Ingredients

2 Tbsp……….Butter or margarine powder + 2 Tbsp water
2 Tbsp……….Flour
3-5 tsp……….Chili powder (depending on how spicy you want it)
1 tsp………….Cumin
1-2 tsp……….Garlic powder or garlic salt
2 tsp………….Tomato powder
2 cups………..Water
salt and pepper



Directions


1. Mix butter or margarine powder with 2 Tbsp water in saucepan; Heat over medium heat.
2. Add flour and mix well (will be kind of like a paste).
3. Add chili powder, cumin, garlic powder and tomato powder; Mix well.
4. Slowly add about 2 cups of water and mix well.
5. Continue to simmer for a few minutes; Add salt and pepper to taste.



Here is the link for pictures, etc.
http://ldsliving.com/story/66247-spinach-cheese-enchiladas

If you want to to purchase the Freeze Dried products, go to beprepared.com to place an order, or call 1-800-999-1863 or visit your local storehouse.

Baked Parmesan Chicken

Here is a chicken recipe to contribute to the eternal quest for new ideas to cook chicken.


Mix together:

3/4 Cup Mayonaise
1/2 Parmesan Cheese
1/2 tsp.Garlic Powder
2 TBS.Italian Dressing


Coat this mixture on 6 fist size pieces of boneless skinless chicken breasts, then coat chicken in italian seasoned breadcrumbs. A little messy, but yummy.


Bake on cookie sheet or baking dish at 400 degrees for 20-25 minutes until no longer pink.

Corn Salad

A friend of mine gave me this recipe. It is always a big hit at pot-lucks when she brings it.


3 cans of sweet yellow corn
2 cans of Mexicorn
1 diced green pepper
1 diced purple onion (small)

1 can black beans (rinsed)
1/2 c. mayo

Mix above ingredients together and refrigerate for a few hours or overnight if possible to allow flavors to blend.

Then 15-30 minutes before serving, stir in:

1 bag shredded cheddar cheese (2 cups)
1 bag crushed Chili Cheese Fritos

The salad is served cold and I also usually serve it with another bag of Fritos that are not all crushed up (to use as a scoop for the salad).

You can add more or less of anything you like. Sometimes I add a little extra mayo if it looks too dry

Black Bean Pie

Ingredients

2 Cans of Unseasoned Black Beans (drained well)
1/2 bag each of Mozarella and Cheddar ( I prefer Sharp) Cheese
3 cups Salsa (this is just an estimate-you want enough to coat the ingredients)
2 Pie Crusts

Combine beans, cheese and salsa in large bowl and mix well.

Add one half of each mixture into pie crusts and top with top layer of crust.

Bake at 425 until top is brown

Let stand for 2-3 hours before serving.

Great with sour cream on top and a side of salad

Family favorite!

Sweet Potato Casserole

from:  Brenda Chadwick
                         
3 cups cooked sweet potatoes, mashed
½ cup sugar
2 eggs, beaten
¼ cup melted butter
½ cup milk
1 tsp. vanilla

Mix together and out into a 9 inch (greased) casserole dish.  Sprinkle topping on top and bake at 350 for 40 – 45 minutes.  When toothpick comes out clean, casserole is done.

Topping:
1 cup brown sugar
½ cup flour
1 cup nuts, chopped
1 stick of margarine, melted

P.S.   Sweet potatoes are best if you cook them with the skin on and peel after cooking.

Upside-Down Apple Skillet Pie

I made this the other night it was so easy and yummy! There is no worries with a soggy pie bottom with this and it looks great in the pan. Next time we are going to try it with peaches.

•1 stick butter

•½ cup packed brown sugar

•1 teaspoon cinnamon

•1 can (21-ounce) apple pie filling

•2 cups presliced apples

•1 Refrigerated piecrust

•2 tablespoons apple juice concentrate, thawed *

•1 tablespoon granulated sugar

*I just used butter and it worked fine

1.Preheat oven to to 425 degrees F. In a 10-inch cast iron skillet or ovenproof pan, melt butter over medium-high heat. When butter has melted, stir in brown sugar and cinnamon. Cook until it begins to bubble. Stir in apple pie filling and apple slices.

2.Unroll piecrust and place over skillet. With a wooden spoon, push edges of piecrust into skillet. Brush with apple juice concentrate and sprinkle with sugar. Cut slit in top of crust to allow steam to escape.

3.Bake in preheated oven for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.

**Sandra Lee Semi-Homemade