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.
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!