Tuesday, Mark picked up Chipotle on his way home from his track workout and on Thursday he had a work event. And if there is no Mark, I have no motivation to really cook. [That's right, honey.]
You will see that reflected here...
Monday:
Pork tenderloin stir fry
Brown rice
Salad
Tuesday:
Mushroom rice pilaf
Apple slices
Yup. That's it.
Wednesday:
Tilapia with dried tomato garlic oil
Baked Potato
Navy Beans, carrots and spinach in garlic sauce
Salad
Thursday:
A little embarrassed to even say. I think we ate popcorn, apple slices, cheese. All while watching Space Buddies. And called it dinner.
Friday:
Homemade Chicken Pot Pie
Salad
Easy Chicken Pot Pie
(Sometimes I make individual sized ones.I just use small corning ware dishes)
Pie Crust. Betty Crocker is my favorite recipe. Or you can use pre-made. You can use one crust (top is best if you do that) to make it lower in fat, or two crust. Your preference.
Filling
(Basically creamed chicken and veggies. Also tasty served over biscuits)
1 lbs of cooked chicken breast, cubed
1 can of cream soup. (I like cream of 98% fat free mushroom, but you can use cream of celery, or chicken if you have it on hand)
Cooked Veggies, cubed (I like corn, potato, carrots, mushrooms, peas, baby Lima beans)
Half and Half/cream/ milk
V8
Salt and Pepper to taste.
Combine soup, half and half (enough to be a little runnier that you would want in a pot pie) and veggies in a pot. Add a splash of V8 (enough to add a little flavor but not a lot of color) Reduce slightly.
Pour filling into pie shell and bake at 350 degrees for about 30 minutes or until pie crust is golden. I recommend placing this on a baking sheet. It tends to bubble over. But really yummy.
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