Smile Me Pot Pie

I have yet to meet someone who hasn't at least tried a Marie Calendars pot pie. In my family growing up, these where one of the staples for on the go quick meals. However, as I'm trying to stick to home cooking vs. home microwaving I figured I would give this challenge a whirl.

This can be done with either chicken or steak, I just happened to have a steak sitting in the fridge that was already cooked. This is what happens when plans change and you had already cooked the steak, but suddenly have no time to actually eat it!

The end result was a burnt arm (sometimes we have to take our battle wounds) and a delicious dinner that everyone wanted seconds and thirds on. My guinea pigs have been asking for me to make them a second round of this dish for the past few weeks that's how much it was enjoyed!

Recipe

Prep-time:30

Servings: 4  

Ingredients

1 16oz cubed steak
1 cup chopped carrots
1/4 chopped onion
1/2 cup chopped celery
3 baked potatos
1 bag of frozen corn
1 bag of frozen peas
2 cups of beef broth
1 clove garlic
4 tbs select seasons
pinch of salt
pinch of pepper
1/3 cup flour
1 box of pre made pie crust (comes with two crust)

(I prepared the steak and potatoes the day before.)

Pre-heat oven to 350 degrees.

Cook steak to desired tenderness. Prepare baked potatoes.
Let both cool, cube the steak and potatoes (leaving skin on if desired, I decided to remove the skins).

In a large skillet add onions, carrots, celery, corn, peas and garlic. Cook until onions start to sizzle then add the cubed steak, beef broth, and seasonings (salt and pepper included), mix well. 

Slowly start stirring in the flour until the broth thickens. Let sit on medium heat for 10 minutes.

Grease pan and place first crust on bottom of dish, making sure not to leave any air pockets. Add contents from skillet into pan and top with second crust. Pinch close the crust, cut a few holes for ventilation and place in the oven for 35 minutes. 

Let cool and enjoy! This dish can be interchanged with chicken as well.

Pesto Chicken Pasta

Pesto Chicken Pasta

One of my favorite sandwiches during summer is a Capri sandwich. The combination of fresh Mozzarella and pesto on ciabatta bread... oh my yearning for summer makes my mouth water.

So I decided since Mother Nature has been testing all our nerves that I would take the idea of a fresh Capri sandwich and turn it into a hot pasta dish. The end result was something that may become a simple quick fix on the dietary train.

Any type of pasta would work (I'm thinking next time I'll try spaghetti) but for this dish I grabbed whole grain penne. Now you can make your own pesto's, but since I am lacking some serious kitchen credits (equipment) I'm sticking with the pre-made. To round out the food pyramid I used chicken thighs to provide the missing protein aspect.

Recipe

Prep-time:20 mins

Servings: 4

Ingredients

4 chicken thighs
1/2 box of pasta

4 table spoons of basil pesto

4 table spoons of tomato pesto

10 cherry tomatoes

1/2 cup of Parmesan cheese

pinch of salt

pinch of black pepper

1 table spoon of olive oil

2 cloves of diced garlic 
 

Start your water for the pasta. When water is boiling add pasta and let cook.

Place chicken in a skillet with garlic, salt and pepper and let cook in own juices. When at desired firmness set stove on warm and add tomato pesto covering the chicken all over.

Once the pasta is cooked and water is drained add olive oil to prevent sticking along with basil pesto and Parmesan cheese. Mix well. 

Place pasta on dish, add cherry tomatoes (do not cook they will become mushy, the heat of the pasta and chicken will bring to desired firmness) and chicken. Note: I cute my chicken into small chunks for easier storage of left overs.

Serve and enjoy!

Note: This actually made great leftovers, simple and quick reheat in the microwave for lunch!