I consider myself a decent cook.  However, when I first got married I was slightly challenged in my culinary efforts.  One night I tried to make my mother in law’s special beef  stroganoff  and accidentally used cinnamon instead of pepper.  No amount of rinsing or ketchup could help the situation.  In my defense the containers looked almost identical and I had a toddler under my feet.  Yeah I’m pretty sure we ordered a pizza that night.  Mr.007 and I still laugh about it.

These days I am by no means a chef or even close but I plan our weekly menus and we have a tasty and healthy meal on the table most nights.  I am always looking to find new recipes to try because we get bored with eating the same stuff.  But there are a few recipes I keep on the rotation more often than others.

Chicken Pot Pie is a meal we rarely get tired of eating.  It is my Grandma’s recipe and it is comfort food plain and simple.  It’s especially good during the fall and winter when you want something warm and filling.  We usually add a salad and some fruit too.

Ingredients:

1 box Pillsbury Pie Crust ( I have tried the off brand but it’s just not as good.  That little dough boy knows what he’s doing!)

2 cans cream of chicken soup ( I have also used cream of  potato)

2-3 chicken breasts cooked and cut up ( You can use left over chicken, canned or rotisserie)

1 large can Veg-All drained

Put one crust in the bottom of pan and prick with a fork ( I use a 2 qt round glass Pyrex pan)

In a large bowl mix soup, chicken and Veg-All together- add salt and pepper or other spices to taste ( I like white pepper and garlic)

Pour into pie crust.  Place second pie crust on top.  Seal and prick with fork

Bake at 375 for 45 minutes or until nicely browned and bubbly

Here is the actual recipe card my Grandma gave to me at my bridal shower.  My favorite part is where she reminds me not to forget the love.

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Hey peeps.  You hungry?  I have another recipe for you.

I make 2 different types of enchiladas.  One is creamy and one is not.  One thing I have observed in my 27 years on earth is that creamy is usually better.  In most cases anyway.

Ingredients:

10 soft taco size tortillas

1 cup of sour cream

2 cups chopped cooked chicken

1 can cream of chicken soup

1 cup Pace picante sauce

2 cups Monterey Jack cheese

2 tsp chili powder

Garnishes : tomatoes, green onion, black olives, shredded lettuce

Directions:

First you gather all of your ingredients and take a picture for your blog.  What’s that?  I’m weird for taking pictures of grocery’s and food prep?  Ok well…if taking pictures of recipes for my blog is wrong….well I don’t want to be right!

Mix soup, sour cream, picante sauce and chili powder

Hey….you have to stir it

Take one cup of this sauce mix out and mix it with the chicken and one cup of the cheese

Spoon chicken mixture on each tortilla

Place tortilla’s seam side down in a greased 13×9 dish

Pour remaining sauce mix over enchiladas and sprinkle with the rest of the cheese

Cover and Bake at 350 for 40 minutes.

Garnish as needed and enjoy!

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I love Fall!  As soon as it feels even the littlest bit like Autumn is coming I bust out my soup recipes.  I would love to share a few!  The first one is called Chicken and Wild Rice soup.  I  didn’t create this soup, but whomever did is a genius in my book.  We made it last week and we took some pictures.  It is easy to make and delicious.  It’s not the healthiest soup around, but it could be worse.  This particular recipe won my husband first prize in a soup cookoff at work last year.  It was one of 17 soups, so you know it is good!  Enjoy!

Yummy Ingredients:

1 small onion chopped

1 cup shredded carrots ( i just chop them into tiny pieces using this)

5 cups water

Uncle Ben’s “fast cooking” long grain & wild rice mix ( 1 pkg)

1 pkg frozen broccoli 10 oz ( after it softens a bit I use this to chop it into smaller pieces)

2-3 cups shredded or chopped chicken ( I buy a rotisserie chicken and pull the meat off)

8 oz velveeta cut into cubes

1 can cream of chicken soup

Directions Ya’ll:

Saute onion and carrots over medium heat in some buttah until soft ( about 5 minutes)

Add 5 cups of water

Next add the seasoning packet from rice mix and then the cream of chicken soup

Then add the broccoli and chicken

Add the velveeta and stir until melted

Stir in rice and reduce heat

Simmah and enjoy!

Serve with salad and/or whole wheat Italian crusty bread to make this meal feel healthier

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