I know that for many people out there, adventurous means things like unusual spices and 33-step-recipes.
For me, it just means making things I don’t generally make. And actually using recipes.
I tend to get stuck in a rut, but I’d rather be in a rut than not cook for my family.
Monday – Chicken Pot Pie (I discovered an only-recently-expired pie crust while cleaning out the fridge, so I need to use it before it’s too late.)
Tuesday – Pizza Casserole (My aunt made this for us last summer, and the kids loved it. It requires biscuits, which I have PLENTY of right now due to a recent sale.)
Wednesday – Creamy Spinach and Chicken Enchiladas
Thursday – BBQ Chicken Sandwiches (Didn’t have them last week.)
Friday – Out to eat.
Saturday – Meatball/Spinach Soup
Check out more menu plans over at Orgjunkie.com‘s Menu Plan Monday.
We had chicken pot pie last week. I use a cheat version. Makes 2 pies. I boil chicken(2-3 lbs for two pies, but you could get by with less.) Cut it into small pieces and place into a bowl. Then I dump two drained cans of whatever veggie I have on hand, but recipe calls for mixed veggies. Then I dump 1 can each cream of onion and cream of celery. Mix everything together and pour mixture into pie crusts. I use deep dish cause I like extra crust. Cover mixture with pie crust and pinch closed. Cut steam holes in the top. Bake at 350 until crust is golden, about 30 mins or less. We sometimes eat salad with it, but usually we eat just pie. One feeds us and the other goes in the freezer. When cooking from frozen, bake at 350 for about an hour.
P.S. Have you eaten your potato soup? 😉
I also have a real quick and delish Chicken or Turkey Pot Pie receipe that I got off of All Recipes.com
Here is the link http://allrecipes.com/Recipe/Turkey-Pot-Pie-II/Detail.aspx
Ha! So funny that you remembered the potato soup! No, we ended up going out on Saturday night.
Thanks so much for the recipes, ladies! I'm excited to try one, as I didn't actually have a recipe that I was going to use!
It makes me feel better to know that I’m not the only one who can’t quite sick to the menu. Since I started menu planning 6 weeks ago (inspired by this blog) I’ve had one item one the menu EVERY week, and it would have happened last night, but then I discovered a key ingredient had molded.