Chicken & Veggie Pot Pie

I'm not sure where this recipe came from, but it is so easy and really good!

1 lb chicken breast, cooked and cut up

1 Tbs. olive oil

1 onion, chopped

3 carrots, sliced into small pieces

3 Tbs. flour

1/2 cup dry white white (this could probably be omitted)

2 cups milk

1 package frozen peas

1/2 package frozen corn or 1 can drained

1 Tbs. thyme or rosemary or whatever you have

2 9-inch store bought piecrusts, thawed

Heat oven to 400.  Heat oil in saucepan over medium heat; cook onions and carrots 6-8 minutes.  Sprinkle flour over veggies and cook stirring 1 minute.  Add wine and cook until evaporated.  Add milk and simmer until sauce starts to thicken (about 2-3 minutes).  Stir in cooked chicken, peas, corn, thyme and S&P to taste.  In a 2 quart dish, place one pie crust on bottom and up sides.  Pour mixture into dish.  Lay 2nd piecrust on top, pressing to seal.  Cut several vents in crust.  Place pot pie on baking sheet and bake until bubbling and crust is golden - about 30 minutes.

Note - you could easily substitute a package of frozen mixed vegetables.  I sprayed my dish with Pam before putting my bottom crust in . . .

No-Pain Lo Mein

Ingredients:
2 tablespoons vegetable oil
3-4 chicken breasts cut into thin strips
1/2 cup snow peas
1 red bell pepper, seeded and cut into match stick size pieces
1 can of water chestnuts, drained
1 small onion, chopped
1/4 pound mushrooms
4 green onion, thinly sliced on a diagonal
2 T ginger
2 cloves garlic, minced
red pepper flakes
1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
1/2 soy sauce
2 tablespoons toasted sesame oil
sesame seeds
salt to taste


While the pasta is cooking, brown meat in wok or large skillet over high heat in 1 T sesame oil. Remove from pan. Add vegetable oil and crushed red pepper. Stir fry snow peas, onion, mushrooms, red pepper, mushrooms, and water chestnuts for one minute. Remove from pot with a slotted spoon and add to meat. Dump drained, cooled pasta into wok. Add green onions and half your cooked veggies and meat. Toss and fry the mixture until noodles and veggies are combined. Drizzle with a couple tablespoons soy sauce and 1 T sesame oil. Combine well. Sprinkle with salt to taste. Dump into serving dish and top with remaining meat and veggies.
Adapted from a Rachael Ray recipe

Lasagna Pizza Cups

Yield:Makes 10 cups

Ingredients
1/2 pound lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 (15-oz.) jar pizza sauce
1 (7.5-oz.) can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup (3 oz.) shredded mozzarella cheese

Preparation
1. Preheat oven to 375°. Cook first 3 ingredients in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain well. Return meat mixture to skillet; stir in 1 cup pizza sauce. Remove from heat.
2. Press biscuits on bottom and up sides of lightly greased muffin cups. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.
3. Bake at 375° for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.
4. Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.
Southern Living, AUGUST 2008