Mmmm Mmmm Chicken Pie

 

I made this after Samantha had her wisdom teeth taken out. I chopped everything up pretty fine so she wouldn't have to chew much. It's creamy and homey tasting.
Filling:
4 boneless skinless chicken thighs
2 boneless skinless chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of chicken with herbs soup
1 c. milk
8 oz mushrooms
1 T butter
1 T olive oil
1 medium onion, chopped
1 can peas and carrots (or just tiny peas)

Crust:
3 c. Bisquick
2 eggs
1-1/2 c milk

Preheat oven to 400.

Boil chicken till done and tender, then chop or shred.
Spray a 9 x 13 pan with Pam, then spread the chopped chicken in the bottom.

Saute the onion and chopped up mushrooms in 1 T olive oil and 1 T of butter till tender. Pour all of that, including oil, over the chicken.

Open a can of baby peas (or a can of peas and carrots). Drain it well, then pour it over the chicken.

Mix the soups with 1 cup of milk together. Pour it over the chicken stuff, then mix it all up. Spread evenly in pan.

Mix 2 eggs with 1-1/2 c milk and 3 c of Bisquick. Pour over chicken mixture.

Bake at 400 about 30 - 40 minutes till crust is golden and filling is bubbly.

Lilian's Lemon Bars

From cozy-mystery-with-recipes "Aunt Dimity Digs In" by Nancy Atherton.

Preheat oven to 350

Crust:
1/3 c butter
1/4 c sugar
1 c all purpose flour

Topping:
2 eggs
2 T all purpose flour
3/4 c sugar
1 T finely grated lemon peel
3 T fresh squeezed lemon juice
1/4 tsp. baking powder

Beat butter with electric mixer on medium to high speed for 30 seconds until creamy. Add 1/4 c sugar. Beat until well combined. Beat in the 1 c flour until mixture is crumbly. Press into the bottom of an ungreased 8 x 8 x 2 baking pan. Bake in a 350 degree oven for 15 to 18 minutes or just until golden.

While crust is baking, combine eggs, 3/4 c sugar, 2 T flour, lemon peel, lemon juice and baking powder. Beat for 2 minutes.

When crust comes out of oven, pour topping over hot crust.

Bake at 350 for about 20 minutes more or till lightly browned around the edges and center is set. Cool in pan on rack. Cut into bars.

If desired, sift powdered sugar over the top prior to serving.

Healthy Ranch/Cornflakes chicken

2 c Fat Free Ranch Dressing
1 egg
2 lbs chicken tenders
1/2 box of cornflakes, crushed
2 c flour

Spray a cookie sheet liberally with Pam.
Preheat oven to 425.
Rinse the chicken. Sprinkle with salt and pepper.
Pour ranch into a bowl, add egg, stir to combine.
Put flour in a bowl, add seasoning if you like - garlic powder, salt, pepper.
Put crushed corn flakes in a bowl.
Dredge the tenders in flour first, then dip in egg/ranch mixture to coat.
Roll in corn flakes till covered.
Place on cookie sheet so that the chicken pieces are not touching each other.
After all the chicken has been covered with flour, ranch, and cornflakes and placed on pan, spray the tops liberally with Pam.
Cook about 5 to 7 minutes till browned on bottom. Flip the tenders and cook another 3 to 5 minutes till done.

Swiss Steak

A Chuck Roast, about 3 or 4 lbs.
Lawry's meat tenderizer (comes in an envelope)
1 large onion
2 cans stewed tomatoes

Mix up the marinade according to directions on the package in a 9 x 13 baking dish.
Poke holes in roast with a fork, then place roast in marinade. Cover and let sit for an hour or two (not in the fridge. If you want to marinade it over night, put in the fridge.) Turn it a time or two during marinating.
After marinating, slice onion into rings over top of the roast (leave the marinade in the pan with the roast!). Pour both cans of tomatoes over all. Cover. Bake at 350 for about 2 or 2-1/2 hours till tender.
I serve this with egg noodles.

Extra Yummy Lower-Fat "Shepherd's Pie"

1 lb ground turkey
1 large carrot, peeled and diced,
2 ribs celery, diced
1 medium onion, diced
3 T canola oil
4 cups mashed potatoes (I use instant, mixed with skim milk and no butter)
1/2 tsp. dried thyme
1 T. flour
3/4 c. chicken broth

Put the oil in a large pan with diced carrot, celery, and onion. Cook over low heat for about 10 minutes - till soft.
Remove the vegetables from the pan, add the turkey. Cook until no longer pink. Add the veggies back in.
Turn heat up to med-hi and heat through.
Sprinkle with 1 T all purpose flour. Cook, stirring for 2 minutes.
Add the broth.
Turn off heat.
Pour into a deep round baking dish that has been sprayed with Pam.
Plop the potatoes on top, spread to the edges of pan to seal in the filling below.
Sprinkle with a handful on Panko bread crumbs if you have them.
Bake at 400 for about 45 minutes.
(I sometimes put in about 1/2 cup of frozen mixed vegetables including green beans and corn. If I'm adding that, I put it in right at the end of the carrot-celery-onion cooking so they heat through before I remove the veggies from the pan.)

Lasagna

1 lb ground beef
1 lb ground pork
1 onion
1 T of minced garlic (either from a jar or fresh minced garlic)
2 cans of spaghetti sauce (or homemade sauce which will be another recipe)
1 box lasagna noodles
4 cups shredded mozzarella cheese
1 package sliced provolone cheese
1 lb ricotta cheese
1 egg
Parsley flakes

Preheat oven to 400.

Boil noodles till almost done (not mushy) and drain very, very well.
Brown meat with chopped onion till meat is done. Add garlic and cook for about one more minute - just enough to warm the garlic up a bit. Pour in the spaghetti sauce. You don't have to use all of it. Add the sauce just till the ratio of meat to sauce looks good to you.

Put the ricotta in a bowl. Add 1 egg and about 1 tablespoon parsley and mix well.

Pour a little bit of the sauce in the bottom of a 9 x 13 pan - not a lot, just enough to make the noodles not stick to the bottom of the pan.

Lay the noodles in the pan, overlapping them a bit. You can put as many as nine (overlapping) on each layer. It's up to you to decide how noodly you want it. Take about half the ricotta, and plop it in blobs on top of the noodles, then gently spread it out to cover the noodles. Next pour about half the sauce on top of the ricotta. Lay five slices of provolone on top of that, then sprinkle with 2 cups of mozzarella.

Then do the same thing again, making another layer. Put in the oven and bake till the top is golden brown and bubbly (about 45 minutes or so). You might want to set your pan on a cookie sheet because sometimes it will bubble over and make a mess of your oven

Take it out of the oven and let it sit for 15 minutes before you cut it.

333 Candy

1 bag of the pretzels that are square and look like windowpanes.
1 bag of Rolo candy
1 bag of pecan halves

Heat oven to 300. Lay pretzels on a cookie sheet. Put a Rolo on top of each pretzel.
Bake for 3 minutes. Immediately press a pecan half on the Rolo, kind of smushing the candy down.

(Get it? 3 ingredients, 300 degrees, 3 minutes.....)