Chicken Potpie

This took a lot of time to prepare--mostly because I've never made pastry. The Pastry Topper for this did not turn out as nice as I had wanted it (it was a little dry), but overall it was good. I think piecrust just takes some practice to get right.

What's Needed:
Pastry Topper (1)
*2 1/4 C. flour
*3 tsp. salt
*2/3 C. shortening (I used butter)
*9 T. cold water

3 T. butter or margarine
1 1/2 C. onion, chopped
1 1/4 C. celery, chopped
1 medium bell pepper (red or green), seeded and chopped
1/2 C. flour
1 1/2 tsp. herb de provance
1/4 tsp. salt
1/4 tsp. black pepper
2 1/4 C. chicken broth
1 1/2 C. milk (I used whole)
3 3/4 C. chopped cooked chicken
1 1/2 C. fozen peas and carrots

1. Prepare Pastry Topper; set aside. Preheat oven to 400.

2. In large saucepan, melt butter over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5-8 minutes or until vegetables are tender.

3. Stir in flour, poultry seasoning, salt, and black pepper. Add broth and whole milk all at once. Cook and stir until thickened and bubbly. Stir in cooked chicken and peas. Pour into ungreased 9x13-inch baking pan.

4. Place Pastry Topper over chicken mixture in pan or dish. Brush pastry with egg.

5. Bake, uncovered, for 35-40 minutes or until topper is golden brown. Let stand 20 minutes before serving.

Husband's Grade: A-
PointsPlus: 9 (for 1/8 of the casserole)

Inspired by: 9x13: The Pan That Can

Ham Mac & Cheese

Mac & cheese is one of my absolute favorite comfort foods. Ask my mom. When most brides are nervously pacing the halls of their home, I was scarfing down my mom's special, homemade mac & cheese.

Any time I see a recipe for mac & cheese, I need to try it. It's not a want--it's a need. I have to make it, mostly to compare it to my favorite family recipe. And while the old family mac & cheese is still my absolute favorite, this is definitely a close second. Leave yourself a lot of time for this one--it took about an hour start to finish. But boy, is it worth it!

What's Needed:
1 1/2 C. dried elbow macaroni (I used 3/4 C. macaroni and 3/4 C. wheat macaroni)
3 C. broccoli florets (I used frozen)
1 ham steak, cooked and then cubed
1 1/2 C. milk (fat-free to reduce points)
4 1/2 tsp. cornstarch
1/4 tsp. black pepper
1 1/2 C. cubed Cheddar cheese
1/2 C. soft bread crumbs (I used Italian seasoned)
1 T. butter or margarine, melted

1. Preheat oven to 350. Cook macaroni according to package directions, adding broccoli and bell pepper for the last 2 minutes of cooking; drain.

2. While the macaroni is cooking, start your sauce. In a small saucepan, stir together milk, cornstarch, and black pepper. Cook and stir until thickened and bubbly. Add Cheddar cheese; stir until melted.

3. Add macaroni mixture and cooked ham steak to a very large bowl. Stir sauce into macaroni mixture. Spoon into an ungreased 9x13-inch baking pan.

4. Bake, covered, for 20 minutes. In a small bowl, combine bread crumbs and butter. Uncover casserole; sprinkle with bread crumb mixture. Bake about 15 minutes more or until bubbly and crumbs are lightly browned.

Makes 6 servings

Husband's Grade: A+
PointsPlus: 9 (for 1/6 of the casserole)

Inspired by: Better Homes & Gardens: 9x13 The Pan That Can

Pizza Casserole

I will be honest--this did not exactly taste like pizza. I'd call it more of a Italian sloppy joe. That being said, it was very tastey. I would definitely make this again.

What's Needed:
1.5 lb. ground beef
1 C. chopped onion
1 C. chopped green bell pepper
1 clove garlic, minced
1 24 oz. jar pasta sauce
1/2 C. water
1 C. milk
2 eggs
1 T. olive oil
1 C. all-purpose flour
1/2 tsp. salt
1 C. mozzarella cheese
1/4 C. grated Parmesan cheese

1. Preheat oven to 400.

2. In a large skillet, cook ground beef over medium heat until cooked through. Drain off fat.

3. Stir onion, sweet pepper, garlic, pasta sauce into meat. Add the water. Cook and stir until boiling; reduce heat. Simmer for 10 minutes.

4. Meanwhile, in a medium bowl, beat milk, eggs, and oil with an electric mixer on medium speed for 1 minute. Add four and salt; beat for 2 minutes more.

5. Transwer hot beef mixture to an ungreased 9x13-inch baking idsh. Sprinkle with mozzarella cheese. Pour egg mixture evenly over top. Sprinkle with Parmesan cheese.

6. Bake, uncovered, for 25-30 minutes or until puffed and golden brown. Serve immediately.

Makes 9 servings.

PointsPlus 7 (1/9 of the casserole)
Husband's Grade: A-

Inspired by: 9x13 The Pan That Can

Cashew Chicken

Doing a lot of catching up with the recipes I've done in the past couple of weeks. Life has been hectic.

This Cashew Chicken was really good, but not as sweet as what I usually get at a Chinese restaurant. That being said, it was awesome for homemade Chinese :)

What's Needed:

1 10.75-oz. can condensed golden mushroom soup
3 T. soy sauce
1 tsp. ground ginger
1.5 pound chicken tenders (NOT fried chicken strips)
1 16-oz. package frozen stir-fry vegetables
1/2 C. cashews

1. Combine mushroom soup, soy sauce, and ginger in the crockpot. Stir in chicken and stir-fry vegetables.

2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

3. Stir cashews into chicken mixture. Serve over hot rice.

Husband's Grade: A+
PointsPlus: 6 (1/2 C. of rice and 1/6 of the recipe)

Inspired by: The Ultimate Slow Cooker Book