Monday, October 15, 2012

Ok, ok, so I totally was slacking... well, no... actually, I have just been super busy and preoccupied with the four kiddos and all that comes with them. Busy, busy, busy.

But I want to get back to it. So this blog is undergoing a little reno at the moment. I have decided to simplify and instead of a week of recipes, I am going to post any news ones that I have tried or tested recently that have been a success with my family.

To kick things off, here are two brand spanking new ones.

The first was from a Taste of Home magazine. My husband RAVED about this one and my kids ate it up (literally). It was easy, but a bit of work. This would be a great one to make after you have mashed potatoes for dinner one night... just make sure you do extra to use towards this meal sometime later in the week.

Cottage Pie

Prep: 30 min
Bake: 20 min
Makes: 6 servings (I got more out of this recipe)

2 lbs. ground turkey (you could use beef or lamb)
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
2 T. all purpose flour
1 T. minced fresh sage (I used a little under a T. of dried)
1 T. minced fresh thyme (I used a little under a T. of dried)
2 t. minced fresh rosemary (I used 1 1/2 t. dried)
2 t. worcestershire sauce
1 1/2 t. salt
1/4 t. pepper
1/2 c. chicken broth
1 c. frozen peas
2 1/2 c. mashed potatoes with added milk and butter, warmed
1/2 c. shredded cheddar cheese (optional, but I like it)

1. In a dutch oven or very large pot, cook the first 5 ingredients over med. heat until turkey is no longer pink and veggies are tender. Drain (I didn't since I used turkey and there was little liquid fat)
2. Stir in flour, herbs, worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 min or until broth is absorbed. Stir in peas; heat through.
3. Transfer to greased 9-in. deep dish pie plate (I used a 3 quart casserole dish). Top with mashed potatoes and if desired; cheese. Bake at 400 for 20-25 minutes or until filling is bubbly.

This next one had great flavor. I might double the sauce recipe next time so there is more of it to go over rice.

Creamy Swiss Cheese Chicken Bake

2 lbs boneless, skinless chicken breasts
6-8 slices swiss cheese
1/2 c. light mayo
1/2 c. plain greek yogourt
3/4 c. grated parmesan/divided (I grated my own with a zester, so much better!)
1/2 t. salt
1/2 t. black pepper
1 t. garlic powder
hot cooked rice to serve with

Preheat oven to 375.
Spray a 9x13 pan, add the chicken to pan and salt and pepper it.
Layer cheese over chicken. 
In med. bowl, whisk mayo, yogourt, 1/2 c. parm. cheese, salt and pepper and garlic powder. Spread over chicken.
Top with remaining 1/4 c. parm.
Bake 45 min. till hot and bubbly and serve over rice.

That is it! So easy and sooo delish!

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