Recipes

As a busy mom, I am always on the lookout for a new recipe that is quick and easy.  Don’t get me wrong.  I love to really take my time and cook something delicious from scratch, but after work, that is the last thing I feel like doing.  I decided it might be a good idea to post some easy recipes that the whole family enjoys.

I hope you find something that appeals to your senses.  If you give one a try, let me know what you think.  I’d love to hear some of your go-to recipes as well!

4 Ingredient Chicken Pot Pie

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1 2-pack frozen deep dish pie crusts

1-2 chicken breasts cooked and shredded or 1 large can of  chicken

1 bag frozen mixed veges (carrots, corn, green beans, green peas)

1 1/2 cans cream of chicken soup

Place pie crusts in the fridge to thaw throughout the day.  I like to cook my chicken the night before  or I just use a can of chicken if I’m in a time crunch.

Boil the frozen bag of veges for 10-20 minutes depending on preference so that they will be more tender.  When veges are done boiling, drain in a colander.

Place all veges, chicken, and 1 1/2 cans of cream of chicken soup in one of the pie crusts.  Dump the other pie crust out of the pan and place on top, covering the entire top of the pot pie.

I like to put the pie pan on a cookie sheet or some other pan just in case it boils over.

Bake at 375 degrees for 30-45 minutes or until the top is golden brown.

The best part about this meal: VERY FEW DISHES and it gets the kiddo to eat lots of veges, which I love.

Flourless Banana Pancakes with Fresh Apple Syrup

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I originally got the idea for the pancakes on Pinterest.  You can find the original post here.  I added the topping due to experimentation and empty cabinets.

Ingredients:

1 ripe banana

2 eggs

1 apple, I used Gala

About 1 tbsp. sugar

About 4tsp. Water

Cinnamon to taste

The pancakes are very easily made my mashing the ripe banana using a fork.  You then beat in the two eggs mixing well.  Cook the pancakes on a griddle or in a frying pan that’s been lightly coated with cooking spray.

Peel, core, and chop your apple into bite size chunks.  Put them into a saucepan.  Sprinkle the sugar on top.  Pour in the water and add cinnamon to your liking.  I turn my stove on medium high to high.  Bring this mixture to a boil, stirring frequently, until it begins to thicken.  Don’t overcook the simple syrup that you’ve made since it will thicken upon standing.

Pour the fresh, hot syrup over warm pancakes and enjoy.

This breakfast took about 10-12 minutes to prep and cook.  According to My Fitness Pal, the calorie counting app I use, the breakfast totaled about 360 calories.  Not your lowest calorie breakfast, but it’s all fresh and is delicious for a weekend splurge.

 

 

Barbecue Chicken Sandwiches

BBQ Chick

Ingredients:

Several chicken breasts or tenderloins

1 can chicken broth

Garlic powder to taste

Rendezvous Dry Seasoning to taste

BBQ sauce of your choice

Hamburger Buns

I put the frozen chicken breast tenderloins in the crockpot with the broth and dry seasonings. I think that some sliced onions could be a yummy option for some added flavor.  Cook the chicken in the crockpot on low for 6-8 hours.  When finished cooking, remove the chicken.  Dump the liquid out of the crockpot.  Shred the chicken with a fork and place back into the empty crockpot.  Mix the BBQ sauce into the chicken and leave it in the crockpot until it warms back up to the desired temperature.  Serve on warm buns.

Approx. 270 Calories per sandwich

 

 

Italian Spinach

Italian Spinach

Ingredients:

One bag frozen chopped spinach

1-2 garlic cloves, chopped finely

olive oil

1 egg

grated parmesan cheese (not the powdered kind)

Salt and Pepper

Place small amount of olive oil in a skillet.  Saute your chopped garlic until it begins to lightly brown.  Do not let it burn as it will have a bitter taste.  Add the spinach and saute until it begins to get tender.  When you think the spinach is about finished cooking, crack one egg into the pan.  Allow the egg to firm up.  Chop the egg and mix with the spinach.  Add about 1/2-3/4 cup of grated parmesan cheese salt and pepper.  Remove from heat and sprinkle additional cheese on top.

If you’d like to make this a bit creamier, add a bit of fat free ricotta cheese to the mixture.

 

 

 

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