Chicken Pot Pie

Yummy!!!

2 refrigerated pie crusts
2 small baking potatoes, peeled and diced
2 c cooked, chopped chicken
1-2 c frozen mixed vegetables
2 cans cream of chicken soup

Preheat oven to 350 degrees.

Boil potatoes until tender but not crumbly. Meanwhile, place frozen vegetables in a colander in the sink. Place one pie crust in a 2-quart dish. When potatoes are done, strain in colander (pouring them over the frozen vegetables will thaw them for the most part). Place potatoes, chicken, veggies and soup in pan that the potatoes were in. Mix well, then pour into pie crust. Top with second crust, taking care to tuck the edges into the bottom crust. Dish will be very full. Bake for 25 minutes, covering with foil if crust begins to turn too brown.

Tuna Casserole

Just the way my Mama made it!

1 can tuna, drained
1 c uncooked macaroni
3 oz cream cheese, softened
1 can cream of celery soup
1/3 c milk
1 tbsp prepared mustard
Potato chips

Preheat oven to 350 degrees. Cook macaroni according to package directions; drain. Combine cream cheese, soup, milk and mustard. Stir in tuna and cooked macaroni. Pour into a greased 2-quart casserole dish. Bake for 20 minutes. Crumble potato chips over casserole, then bake for an additional 5 minutes.

Menu Plan Monday

As I stated, things went a tad haywire this past week, so we didn't have everything that we were planning to. Let's hope for better this week! :)

Tonight we're having Italian Chicken Pasta. I've got it chilling in the fridge right now.
This week we also plan on having:
Tacos (using ground turkey that I got buy one, get one free!)
Pancakes or eggs
Unfried Chicken Legs
Tuna Casserole
Chicken Pot Pie
As usual, we'll also eat at my parents' house one evening.

School starts back here tomorrow. My daughter wakes up around 8, but has to be at school at 9. It's a mad rush to get her up, dressed, fed, and to school within an hour's time. I like to make big batches of mini-muffins and freeze them in snack bags (I can get 4-5 in a bag), and pull them out the night before to thaw out in time for breakfast. I also read somewhere recently (I can't remember where, sorry to whomever blogged it!), that some like to prep their pancake batter the night before, then just pour it out in the morning. I've tried doing overnight breakfast in my slow cooker, but it just about always burns, unfortunately. Do you have any other quick ideas for breakfast on the go?

Once again...

...life is crazy. My Mom's aunt passed, and my very close friend had a death in her family. I'm hoping to get up a menu plan anyway tomorrow. Happy Labor Day weekend! Stay safe!

Menu Plan Monday

This week for dinner we'll be having:
Pasta with Sunday Sauce
Italian Chicken Pasta Salad
Tacos
Pasta with buttered crab
(Dinner at my parents' house)
Breakfast (pancakes or eggs)
Unfried Chicken Legs

Streusel Pound Cake

Adapted from Rival Crock Pot Recipe Card Collection

1 package (16 ounces) pound cake mix, plus ingredients to prepare mix
1 tbsp pure vanilla extract
1/4 c brown sugar
1 tbsp. all-purpose flour
1/4 chopped pecans
1 rounded tsp. ground cinnamon
Raspberries
Powdered sugar

Spray the inside of a 2-4 quart slow cooker with non-stick cooking spray.

Prepare cake mix as directed on box, mixing in vanilla as well. Stir in brown sugar, flour, pecans and cinnamon. Pour into slow cooker. Cover; cook on HIGH 3-4 hours, or until done. (Mine took three hours.)

Serve with berries and powdered sugar.

Chicken Cheddar Broccoli Soup

I grabbed a package of Bear Creek Cheddar Broccoli Soup one day, just because it sounded good at the moment. Here it is beefed up:

1 package Bear Creek Cheddar Broccoli Soup mix
8 c water
1/2 lb. chicken breast, cooked and diced
1 tbsp butter
2 garlic cloves, minced
1/2 white onion, minced
1 c shredded cheddar

Prepare soup according to package directions. Meanwhile, saute garlic and onion in butter. When both are finished, combine all ingredients, and simmer until cooked through. Enjoy!