Saturday, November 14, 2009

Chicken Pot Pie

Source: My Aunt Janice

Serves: 4


  • 2 tablespoons Unsalted Margarine
  • 2 tablespoons Flour
  • 1 teaspoon Salt
  • 1/8 teaspoon Thyme
  • 1/2 cup Chicken Broth (or more)
  • 2 cups Chicken, cooked, cubed
  • Cooked Vegetables (I like to use frozen mixed vegetables)
  • Pie Crust (click for recipe)
  1. Preheat oven to 425°.
  2. Prepare pastry and arrange it in a pie pan.
  3. Melt the butter with the flour, salt, pepper and thyme.
  4. Cook over low heat, stirring until mix is smooth and bubbly. 
  5. Remove from heat and stir in chicken and broth.
  6. Heat to boiling, stirring constantly - for approximately 1 minute.
  7. Stir in vegetables.
  8. Pour into pastry, and cover with a crust top.
  9. Bake for 35-40 minutes, until crust is brown.

Tuesday, November 3, 2009

Pasta Carbonara

Source: Emeril Lagasse

Serves: 2

  • 1/4 lb. Bacon (we didn't have any, so I used pepperoni)
  • 1/2 tbsp. chopped garlic (I omitted)
  • Ground Black Pepper
  • 1/2 lb. spaghetti
  • 2 Carrots, shredded
  • 2 Eggs
  • 1/4 cup Parmigiana Cheese
  • 1/2 cup Peas
  1. Cook spaghetti in lightly salted boiling water.  Drain and set aside.
  2. In a large skillet, cook bacon until crispy. Remove and drain on paper towels.
  3. Leave approx. 1 tbsp. of oil in the skillet and add garlic.  Season with pepper.
  4. Saute for 30 seconds.
  5. Add the bacon (or pepperoni) and pasta. I also added peas, to add a vegetable to the meal.
  6. Saute for 1 minute.
  7. Season the scrambled eggs with salt (I omitted because I try not to add any sodium to my diet).
  8. Remove the pan from the heat and add the eggs, whisking quickly until they thicken, but do not scramble.  The eggs will simply coat the pasta and meat.
  9. Add the cheese and more salt and pepper if desired.
Our Reviews:

Shelley: Good. Quick to make. Easy because all of the ingredients are staples, so it's something that would be good to make in a pinch.

Ryan: Not overly filling, maybe would be better with the bacon, or something hardier.

Monday, November 2, 2009

Chicken, Egg Noodles and Gravy

Source: Me

Serves: 2


  • 1/3 bag of Egg Noodles
  • 2 Chicken Tenderloins
  • Beef Gravy
  1. Cut chicken into bite-sized chunks.  Brown chicken.  Add a couple spoonfuls of gravy to skillet.
  2. Arrange cooked noodles on a dish, with chicken on top. Serve with warm gravy on top.
Our Reviews:

Shelley: The quickest dinner I have ever made! The combination of the beef and chicken flavors was actually really good.

Ryan: A good way to use up the leftover gravy!

Sunday, November 1, 2009

Slow Cooker Roast Beef

Source: Fix-It and Forget-It Cookbook

  • 2 1/2 - 3 lbs. bottom round roast
  • 2 cups water
  • 2 beef bouillon cubes
  • 1/2 tsp. cracked pepper
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 3/4 cup water
  1. Cut roast into 6-8 pieces and place in slow cooker.  Add water and bouillon cubes.  Sprinkle with pepper.
  2. Cover.  Cook on High for 2 hours.  Reduce heat to Low and cook for 4-5 hours, or until meat is tender.
  3. Dissolve flour and salt in cold water.  Remove roast from cooker and keep warm.  Stir flour paste into hot broth in cooker until smooth.  Cover and cook on High for 5 minutes.  Serve gravy with sliced roast beef.
Our Reviews:

Tip: Less tender, less expensive cuts of meat are better suited for slow cooking than expensive cuts of meat.

Shelley: Very delicious! Tasted really good with the gravy. Served with butternut squash and a baked potato.

Ryan: A tiny tiny bit dry, but the gravy really helped.  Perhaps next time cut the time down to 4 hours (I did 4 1/2 hours this time).