Easy Chicken Or Turkey Pot Pie (using Frozen Veggies)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 refrigerated pie crust
• 2 cups chicken or 2 cups turkey, cooked and chopped
• 1 (16 ounce) bag mixed vegetables (veg-all)
• 1 (12 ounce) can cream of mushroom soup
• 1 (12 ounce) can cream of chicken soup
• 1 pinch salt and pepper
• 1 dash garlic powder
• 1/4 cup milk

Recipe

• 1 in a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper , garlic powder and milk; stir well. spoon mixture evenly into one large casserole dish or 4 small round baking dishes.
• 2 roll out pie crust dough large enough to fit the top of the bowl. press dough against sides of bowl. bake @ 425 for 30 - 45 minutes or until crust is golden. place cookie sheet on bottom rack of oven to catch any drips.

Easy Chicken Pot Pie

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/2 lb chicken breast, cut into cubes
• 1 carrot, peeled and sliced
• 1 celery rib, sliced
• 1/4 cup mushroom, sliced
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 sarah lee frozen pie crust
• 1/8 teaspoon ground pepper
• 1/4 teaspoon basil
• 1/4 teaspoon garlic powder

Recipe

• 1 add all ingredients together in the pie shell.
• 2 take the 2nd shell out of the pie pan, flip upside down, and seal on top of the other shell.
• 3 cook for 1 hour at 350 degrees.
• 4 to crisp the top more turn on broiler for 3 minutes.

French's Original Green Bean Casserole

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 (9 ounce) packages frozen cut green beans
• 1 (10 3/4 ounce) can cream of mushroom soup
• 3/4 cup milk
• 1/8 teaspoon pepper
• 1 1/3 cups french's french fried onion rings

Recipe

• 1 mix all ingredients except 2/3 c onion rings.
• 2 pour into buttered casserole and bake at 350 degrees for 30 minutes.
• 3 top with remaining onion rings and bake 5 minutes more or til onions are golden brown.
• 4 i'm going to try it with low fat cm of mush soup. i'll let you know how it turns out.
• 5 ps - the french fried onions are in the canned vegetable aisle!

Crockpot Meatballs And Gravy

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 lbs frozen meatballs, fully cooked and thawed
• 1 (10 3/4 ounce) can condensed condensed cream of mushroom & garlic soup
• 1 cup water
• 1 (1 ounce) package dry turkey gravy mix
• 1/2 teaspoon dried thyme
• 2 bay leaves

Recipe

• 1 place meatballs in a 3-1/2-4 quart crockpot. add remaining ingredients.
• 2 cover crockpot and cook on lo heat for 6-8 hours or on hi heat for 3-4 hours. discard bay leaves before serving.
• 3 serve over hot mashed potatoes or buttered egg noodles.
• 4 variation: add 2 packages of brown gravy mix, fresh mushrooms, and 2 cups of water.

Festive Frittata

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup green onion, chopped
• 1 cup sliced mushrooms
• 1/2 lb deli ham, sliced thick, diced
• 3 cups potatoes, cooked, diced
• 1 cup cheddar cheese, grated
• 3 eggs, beaten
• salt
• pepper

Recipe

• 1 preheat oven to 350°f, then use butter to grease 13x9-inch baking dish.
• 2 in small skillet, sauté onions & mushrooms in olive oil until tender.
• 3 spoon onions & mushrooms into baking dish.
• 4 add ham, potatoes & cheese to baking dish.
• 5 add beaten eggs to baking dish, & mix well.
• 6 salt & pepper to taste.
• 7 bake uncovered 25-30 minutes or until eggs have set.
• 8 nice served with toast & fresh fruit.

Frieda's Spinach And Mushroom Rice

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1/4 cup wild rice (read *note)
• 1/2 cup long grain rice
• vegetable broth, to cook rice (or chicken broth)
• 2 tablespoons butter
• 3 shallots, peeled and sliced
• 5 ounces fresh mushrooms
• 5 ounces fresh spinach, chopped
• 1/4 teaspoon freshly grated nutmeg
• salt, to taste
• 1/4 teaspoon freshly grated black pepper

Recipe

• 1 cook rices separately in vegetable or chicken broth according to package directions. (*note: wild rice usually take close to an hour to cook. if you use long grain *brown* rice then both rice varieties can be cooked together; consequently one less pan to clean).
• 2 in a skillet on medium heat, melt the butter and sautè the shallots until just they begin to soften. add the mushrooms and continue cooking for another 1-2 minutes or *just* until the mushrooms begin to soften. do not overcook!
• 3 when both rices are done cooking, stir in the chopped spinach and sautèed vegetable mixture.
• 4 heat through about 1 minute, season with nutmeg, salt and pepper.

Giant Stuffed Mushrooms

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• extra virgin olive oil, for liberal drizzling, plus
• 1/4 cup extra virgin olive oil
• 5 large portobello mushroom caps
• 2 tablespoons finely chopped fresh rosemary leaves, a couple of sprigs
• salt and pepper
• 1 cup diced stale chewy bread
• 2 plum tomatoes, chopped
• 2 celery ribs, from the heart with green tops very thinly sliced
• 1/2 small onion, chopped
• couple handfuls flat leaf parsley, leaves chopped
• 1 lemon, juiced
• 1 small chunk parmigiano-reggiano cheese, to shave on salad

Recipe

• 1 preheat grill pan over medium-high heat.
• 2 drizzle extra-virgin olive oil over 4 mushrooms and season with rosemary and salt and pepper. grill 5 minutes on each side then remove from grill.
• 3 while the portobellos cook, cut the remaining portobello into 4 thick slices then thinly slice each piece across. mix the shaved fresh mushrooms with bread, tomatoes, celery, onion and parsley and dress the salad with the juice of 1 lemon and about 1/4 cup extra-virgin olive oil. toss and season the salad with salt and pepper, to taste.
• 4 top grilled mushrooms with mounds of the salad and shavings of parmigiano-reggiano.