(i'd like to add that i take the easiest route when putting these together and often times that means ready made crust and frozen veggies...)
the first is a chicken pot pie, salad and banana bread.
chicken pot pie
1 pkg. of pillsbury pie crust
2-3 cups chicken breast (cooked and diced)
16 oz. cooked mixed veggies
1/3 cup butter
1 1/3 cup chicken broth
1/3 cup chopped onion
2/3 cup milk
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
melt butter & add onions until they are tender. add flour, salt, pepper, broth and milk and cook over med heat until thick. remove from heat and add chicken and veggies. spread crust in pie plate and add mixture. cover with top crust and flute edges (cut away excess dough) with excess dough roll and cut out a cute shape with cookie cutter. cover edges of pie crust with foil and bake at 425 for 35 min.
my notes: i always double this and make two. i only use pillsbury pie crusts, the others are yuck! i only use the bags of frozen skinless, boneless chicken breast tenders. (don't ask) i haven't always been too thrilled with my fluting and you might feel the same way. don't worry no one notices!
the banana bread recipe is so yummy!!!
i actually got it from here!
i'm SuPeR excited because presentation is ReAllY impotant to me and i found a great way to dress up the bread! penny from sew take a hike has an amazing blog full of great ideas and tutorials like this one. so nice!
and if it's a new baby your visiting, she has a great tutorial to make a changing pad.
ok, so that's the first...
the second meal is just as easy. it's an enchilada casserole, spanish rice and a 'sante fe' salad.
16 oz. sour cream
16 oz. jar of salsa
1 can (10.75) cream of chicken soup
1/4 cup diced onion
6 (12") flour tortillas, cut into strips
6 boneless, skinless chicken breats cooked and shredded
4 cups shredded cheddar cheese
mix sour cream, salsa, cream of chicken soup and onion. layer the bottom of a 9 x 13 baking dish with 1/3 of the tortilla strips, 1/3 of the chicken, 1/3 of the mixture and 1/3 of the cheese. repeat layering with remaining ingredients. bake at 350 for 20-30 min. or until bubbly. enjoy!!!
i make spanish rice to serve with it. i got a great recipe here!
the salad is a pack called 'sante fe' salad.
it's pretty darn good.
and for a yummy treat make this canned corn casserole.
15 oz can drained whole kernel corn
15 oz. can creamed corn
1 box jiffy corn bread mix
1/2 cup sugar
2 eggs, well beaten
1 stick of margarine, melted
8 oz sour cream
mix all ingredients together in a bowl. pour into a well greased 9 x 13 baking dish. bake at 350 for 45 min. or until center is firm.
well that's it. i hope you weren't disappointed.