Recipe: Easy Chicken Pot Pie

Weeknight meals, if not already prepped and frozen, need to be easy.  Easy to assemble and easy to get to the table.  Delicious helps too!

This recipe is all those things and more.  Versatile, easy to assemble, hands off once in the oven, one-dish kid friendly dinner -- yep, winner winner chicken pot pie dinner :-)

Easy Chicken Pot Pie
     serves: 4-6
     time: ~45mins total

Ingredients
- 1 box (2 crusts) pre-made refrigerated pie crusts
- 1 can of cream of chicken condensed soup
- chicken
   * 1 large can of chicken breast, drained
   * leftover chicken from a previous meal
   * raw chicken, cut into 1/2inch pieces and cooked
- frozen mixed vegetables

Directions
0. Preheat your oven to 400* and place your pie crusts on the counter to come to room temperature.
1. If using raw chicken, cook the chicken through in a skillet and season as desired (see Notes).
2. Place one pie crust in the bottom of a 9" pie plate.
3. In a medium bowl, stir to combine the condensed soup, chicken and vegetables. 
4. Dump the filling mixture into the pie plate.  Unroll the second pie crusts and place it on top, sealing the edges together.  Use a knife to cut a couple of slits in the top crust to allow any steam to escape.
5. Bake at 400* for 35-45minutes until desired shade of golden brown. 
6. Allow to cool slightly before serving.

Notes

• I didn't include measurements for the chicken or frozen mixed vegetables in this recipe because you can make it as meaty or veggie-full as you want.  This is a fantastic recipe for using up any meat that might have been left on a rotisserie chicken or those scrappy looking chunks of chicken that you get when you clean up any boneless, skinless chicken breasts from the supermarket.
• The filling and chicken can be seasoned however you desire.  I usually stick to "traditional" chicken flavors -- poultry seasoning, rosemary, herbs de Provence, montreal chicken, etc but have definitely made this before with curry powder.  
• For easier removal from the oven, and clean up if there is any spill-over, place your pie plate on a cookie sheet.
• Do NOT add any additional liquid to the filling mixture.  It will loosen up on its own while cooking, adding liquid will result in a soupy mess instead of a thicker filling.
• This recipe expands nicely to feed a crowd.  Feel free to up the filling amounts, dump everything in a large casserole dish and top with a pie crust either whole or as lattice strips.

Recipe FAIL: Instant Pot Spaghetti & Meatballs

Just keeping it real friends...

Let me tell you, I had this blog post all drafted in my mind before I even put any ingredients in the pot.  I was going to tell you how I was a mom-hero and arrived home from gymnastics practice to perfectly cooked spaghetti and meatballs.  How I dumped everything in, set the time delay, and basically won the internet. 

Except I didn't.  There was no #winning

I dumped everything in, set the time delay, we didn't go to gymnastics since the athlete wasn't feeling well so I checked the pot the instant it beeped and I was dismayed to find that nothing had cooked.  The meatballs were even still a bit frosty and the pot had not come to pressure.

Luckily, since we didn't go to gymnastics, I had accelerated the timer by half an hour so I had some wiggle room on the expected serving time and the three hungry bellies that were sure to start growling.  So, what did I do -- add more water (not coming to pressure is usually a product of not enough water).

I went through the motions again.  [Manual] 5 minutes.  And when it showed the timer starting I checked the pressure valve...not at pressure AGAIN.  Seriously?!  This was to be my weeknight success.  Spaghetti and meatballs!  How can you screw up spaghetti and meatballs?  If anything I am stubborn persistent so I added another cup of water and repeated the process.  Again no pressure. FAIL.

The Culprit of My Failure

The Final Product

At this point, I had corndogs about to pull out of the freezer and heat up for dinner but decided to taste test the final product.  The sauce was bubbly and hot, the meatballs heated through and the pasta tender.  All in all, it resembled school cafeteria spaghetti in terms of sauce and consistency.  Given that I was feeding little people who think buying lunch at the school cafeteria is awesome, I served it for dinner and the night was saved.

After serving dinner, I discovered the culprit of my failure -- the burnt mass of spaghetti and sauce at the bottom of the pot.  A thick crust of burnt goo will prevent heat from transferring well from the bottom heating element which would prevent the contents from being able to reach pressure.

In retrospect, here is what I think led to this partial failure (we still ate spaghetti and meatballs for dinner so not a total loss):

• not starting with enough liquid
• I originally started with 1 28oz can of pasta sauce, 1 14.5oz can of diced tomatoes and 1 14.5oz can of water.  The second go round I added another 14.5oz can of water and for round 3, I added another 8oz of water.
• I should have started with 28oz of water.  I think by round 3, the bottom was so burnt over that additional water didn't matter.

• using the time delay
• having the time delay meant that the pasta had time to sink to the bottom of the pot and absorb some of the much needed water which was minimal to begin with

•  not giving up sooner
• let's face it, running the cook cycle 3 times just added to the burnt goo at the bottom

Will I try this again?  Maybe, if pasta and sauce are on a screaming good sale and I've got time to spare and a back-up plan for dinner, maybe.

Happy Cooking!

Recipe: Black Bean Taquitos

This recipe is a family favorite and freezes well which makes it a mom favorite too.  If you partake in Taco Tuesdays, think about having Taquito Tuesdays next time; your family will thank you! :-)

Much like my recipe for Lentil Empanadas, I always make a double batch of these and since this is a handheld main dish I generally serve it with apple slices, cucumber slices or some other hand-held side dish so that I don't have to worry about utensils.

Black Bean Taquitos [Double Batch]
     Serves: 4 - 6 people/10-11 taquitos per batch
     Time: ~45 mins total (prep and cook)

Ingredients [these amounts are for a DOUBLE BATCH]
- 1 lb dry black beans, soaked overnight and cooked (see Notes)
- 1 16oz jar of salsa (buy the large 24oz jar and use the remainder for serving)
- 1 bunch of cilantro
- 4 Tbs chili powder
- 2 tsp fresh minced garlic
- 2 tsp ground cumin
- 1-3 tsp salt (see Notes)
- 2 packets of 'soft taco' size flour tortillas (approx. 8" diameter)

Directions
1. Preheat oven to 400* and spray a large baking tray with cooking spray.
2. Working in batches, use a food processor to chop/puree your ingredients together.  Scoop into a mixing bowl to ensure a uniform mixture.  Add salt at the very end, tasting to determine your preferred amount.
     - I like to puree about half the beans with the salsa to make a smooth paste and leave the other half in a rough chop to add texture to the mixture.
3. Once the filling is a uniform mixture, scoop it into a gallon sized zip-top plastic bag.  Squeeze out the air and use scissors to snip off one of the bottom corners to create a piping bag.
4. Pipe a line of filling across the top edge of the tortilla then roll up tightly.
5. Place the taquito, seam side down, on your baking tray.  A double batch makes between 20-22 taquitos depending on how generous you are with the filling.
6. Spray the tops of the taquitos with cooking spray and bake for 12-15minutes until lightly golden brown and crispy.  Feel free to sprinkle shredded cheese on top during the last minute of cooking.
7. Serve with condiments of your choice: sour cream, guacamole, shredded cheese, and salsa are excellent choices.

Notes

• I use dry black beans and cook them in my Instant Pot.  I find it more economical, for cost and pantry space, than buying canned.
• To cook your beans in a 6 qt Instant Pot, cover them with water and allow to soak overnight or at least 8hrs.  Drain off the soaking water, cover with fresh water by at least 1 inch, add some salt and a splash of vegetable oil.  Lock the cover in place and seal the steam nozzle.  Press [Manual], adjust to low pressure, set the timer for 8 minutes.  Once the cook time is done turn the Instant Pot off and allow to sit for 15minutes then release any remaining pressure.  Drain the beans and store for use.  Yields about 6 cups of cooked beans.
• If using canned beans, 1 15oz can is approximately 1.5 cups of beans.  You'll need 4 cans for a full double batch or two cans for a half batch.

• The amount of salt to add is variable based on your own tastes preferences.  If you are using canned beans which already have salt as a preservative you'll want to use less.  If using dry beans you'll want to use more.  Start small and then add as you taste. 
• You can also scoop the filling onto the tortilla with a spoon instead of using the piping bag approach.
• To freeze the second batch: simply place on a baking tray (or allow to cool and keep on the one you cooked on) and flash freeze flat.  Once frozen, place in a labeled gallon size freezer storage bag.

Recipe: Lentil Empanadas

You've got lentils sitting around in your pantry and you use them regularly, right?

This recipe today is the main reason I keep lentils in my pantry.  Who doesn't love a slightly sweet (hmm..is that cinnamon and raisin) but truly savory handheld pie for dinner?!  After the first time I made this and tasted it's awesomeness, I now always make a double batch because for just a little more effort I have a great meal ready to go in my freezer for those busy nights when I need dinner fast!

Lentils are nutritional powerhouses, packed with a ton of vitamins, minerals and fiber.  They are a great substitute for ground beef as they have a similar appearance and can take on flavor easily.  In addition to this recipe, I use lentils to make Sloppy Lenny's (lentil sloppy joes) as well as to stretch the ground beef and add nutrition to my meatloaf.  If you buy a bag for this recipe you'll have enough left to experiment on your own!

Lentil Empanadas
     Serves: 8 empanadas
     Time: ~50mins total (prep and cook)

Ingredients
- 1/2 heaping cup of dried brown lentils, soaked overnight and drained (see Notes)
- 3/4 tsp salt
- 1/2 tsp garlic powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/8 tsp ground cloves
- 1 Tbs balsamic vinegar
- 1/2 cup raisins
- 1 box (2 crusts) pre-made refrigerated pie crusts

Directions
0. Preheat oven to 375* and place your pie crusts on the counter to come to room temperature.
1. Place soaked/drained lentils in a sauce pan, cover with water and bring to a boil.  Reduce to simmer and cook for about 8-10 minutes until cooked through and soft.
2. Drain off any excess water and add spices, vinegar and raisins to lentils.  Mix and mash gently to form a cohesive mixture.
3. Unroll each pie crust and cut into 4 equal quarters.
4. Fold each quarter in half gently to determine the middle and fill with a heaping spoonful of the lentil mixture.  Fold over and seal the edges by pressing with a fork.  Poke holes in the top to allow steam to escape.
5. Place empanadas on a parchment lined or lightly greases baking sheet.
6. (optional) Spray tops of empanadas with cooking spray and sprinkle with kosher salt.
7. Bake at 375* for 20-25 minutes until golden brown.

Notes

• This recipe calls for a "heaping" measuring cup of lentils as I've found you need slightly more than 1/2 cup but not quite 3/4 cup of lentils to make 8 empanadas.  If you are doubling the recipe, use a very generous 1 cup scoop.  The amount you need also depends on how much your lentils expand during cooking and how generous you are filling your empanadas.    
• It may seem like an extra step to soak your lentils but it saves a ton of time.  Unsoaked lentils take about 40 minutes to cook once boiling whereas soaked lentils take about 10 minutes.  It's worth the night-before effort!
• To freeze, simply cook as directed above and flash freeze flat on a baking sheet.  Once frozen solid, store in a labeled gallon freezer bag.   
• Because this is a handheld main dish, I like to keep the sides simple and usually stick to apple slices or other eat-by-hand fruit.  It make the meal fun for the whole family.

Recipe: No-Bake Peanut Butter Balls

Baking season is upon us but that doesn't always mean you have to fire up the oven.  Today's recipe is made with ingredients you probably have in the pantry and can be pulled together in just a few minutes.  Little hands are great at shaping these sticky treats and enjoy eating them just as much too.

I keep a baggie with these No-Bake Peanut Butter Balls in my freezer and throw them in lunchboxes or keep them around for a quick afternoon snack.  With protein, whole grains, coconut and chia seeds they are a snack you can feel pretty good about indulging in.

No-Bake Peanut Butter Balls
     makes ~32 small balls
     time: 15 minutes (minus freezing)

Ingredients
- 1 cup creamy peanut butter
- 1 cup quick oats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup mini chocolate chips
- 1/4 cup honey
- 1Tbs chia seeds
- pinch salt

Directions
1. In a mixing bowl, combine all the ingredients and mix well.
2. Using a small dough scoop, scoop into balls and place on a parchment lined tray.
3. Freeze until firm.  Keep in the freezer in an airtight container until ready to eat.

Notes

• I use unsweetened shredded coconut because I find the honey and peanut butter to be sweet enough as is.  If you can't find the unsweetened variety, feel free to substitute sweetened shredded coconut.
• Mini chocolate chips are the perfect chip for this recipe!  Since these are being made into small bite size balls you'll get a ton of chips per ball by using the mini variety and it feels more indulgent for the same amount (or less) of chocolate as regular chips.
• This recipe can be a blank canvas.  Feel free to experiment with other mix-ins that your family might enjoy.  Some ideas would be: raisins, craisins, and cinnamon chips.

I made frozen pizza for dinner and nobody died!

Last night my menu plan said stir-fry vegetables with brown rice.  Instead I served frozen cheese pizza, pineapple chunks, cucumber slices and baby tomatoes.

Frozen pizza for the win!

As I sit to write this, I can think of quite a few rationalizations and justifications for the pizza dinner
- I'm 6.5 months pregnant and didn't feel like cooking
- I was tired
- Hubby is away on a work trip
- I had pizza on the menu plan for later in the week so moving meals around is "allowed"
- It was Monday and we had just had guests over the weekend
- My three kids and I were playing a rousing game of 'kick the soccer ball around' and it was already getting dark and I didn't want to shorten the fun by having to go cook

But here's the long and short explanation -- I fed my kids dinner and they ate it.

It doesn't matter what it was or whether or not it included a rainbow of fruits and vegetables, what matters is that I did my job of preparing and serving a meal to my family.

Last night was a win for me in the constant and continuous mom battle of living up to my own high expectations.  Tonight I may stick to my menu plan and serve a well-plated "at least two vegetables and a protein" meal but I'm going to try to gauge my success by the question Was my family fed and satisfied? instead of Was this meal pinterest worthy?

Keep up the good fight moms and keep pizza in the freezer!

Recipe: Instant Pot Porcupine Meatballs

Was Black Friday/Cyber Monday good to you?  Did you finally buy the Instant Pot you've had on your Amazon wishlist for months?  If so, congratulations! 

You may find once you've unboxed your new prize and quickly skimmed the owner's manual/recipe book that comes with it that it is sorely lacking in recipes that you'd actually include in your meal rotation.  Never fear, I've got another classic to share with you today.

This recipe falls under the nostalgia category for me (much like Sausage and Rice Casserole).  Porcupine Meatballs is the only reason that I had a pressure cooker on my wedding registry.  I fondly remember my mom making it when I was growing up and knew that she cooked it in her original stovetop pressure cooker.  The recipe came from the Presto Pressure Cooker cookbook included with the pressure cooker.  The original recipe has a tomato based sauce; my mom made it with a cream based sauce and so do I.

Instant Pot Porcupine Meatballs
    serves: 4-6
    time: ~35 minutes

Ingredients
- 1lb of ground beef
- 0.5 cups of white rice, uncooked
- 1 cup of Pictsweet Seasoning Blend (frozen) or fresh diced onion and celery
- 1 packet dried onion soup mix
- 1 can cream of mushroom soup
- 1 cup of water

Directions
1. In a mixing bowl, combine the ground beef and uncooked white rice.  Season as desired with salt and pepper.  Form into small meatballs, 1-1.5" diameter.
2. In the inner pot, mix together the remaining ingredients.
3. Place meatballs on top of soup/vegetable mixture.
4. Lock cover into place and seal the steam nozzle.
5. Press [Manual] and set timer for 8 minutes.
6. Allow to [Keep Warm] for 10 minutes then turn off the release any remaining pressure.
7. Serve over cooked white rice.

Notes

• the name "porcupine" is derived from the fact that the uncooked rice with poke out of the meatballs once cooked
• plan ahead and cook your rice for serving in the Instant Pot prior to cooking your porcupine meatballs.
• The Pictsweet Seasoning Blend is a great time saver -- it's a pre-chopped, frozen blend of onions, celery, green and red peppers and parsley flakes.  Look for it with frozen vegetables.
• This recipe is a great way to use of any leftover vegetables you might have in the refrigerator.  You'll notice my picture of the finished plate has quite a few carrots.  At the time, I had about 1/2 a bag of baby carrots which had passed their lunchbox prime so I diced them up and added them to the mix!

Recipe: Instant Pot Pork Loin and Potatoes

As promised in my Favorite Quick Serve Dinners post, below is my recipe for cooking a whole Pork Loin Roast and Potatoes in the Instant Pot.  The ease of the recipe is unsurpassed and it is so tasty -- I've made it twice in the past month!

Instant Pot Pork Loin and Potatoes
   serves: 4-6
   total time: ~1hr

Ingredients
- one 2.5-3lbs pork loin roast
- 5-6 baking potatoes, scrubbed and cut in half
- 1 cup of water or chicken broth
- seasonings of your choice

Directions
1. Pat dry and generously season your pork loin on all sides.  I like to use salt, pepper and herbs de Provence. 
1.1 (Optional) Using the Instant Pot [Saute] function, brown the pork loin on all sides making sure to crisp up the fat cap as much as desired.  Remove pork loin to a separate plate while you assemble the rest of the dish.  If you skip this step, no biggie, your exterior just won't be crispy.
2. Scrub each potato and cut in half.  Layer potatoes in the bottom of the inner pot, stacking and overlapping as necessary.
3. Pour in one cup of water or chicken broth.
4. Place seasoned pork loin on top of the potatoes.  The potatoes will act as a rack to keep the meat elevated.
5. Lock cover into place and seal steam nozzle.
6. Press [Meat] and set the timer for 25-30minutes depending on the size of your pork loin.
7. When cooking time has finished, allow to [Keep Warm] for 10 minutes and then turn off and release the pressure.
8. Remove the pork loin to your carving board and use tongs to remove the potatoes.
9. Serve and Enjoy!

Notes

• because of the extended cooking time needed for the meat, the potatoes are only halved and the skin is kept on.  This helps prevent them from falling apart into mush at the bottom of the pot.  When it is time to serve, the skins will slip right off and they can be mashed with a fork, cut into chunks or served as it.
• Using a 3lb roast and 30minute cooking time, my roast's internal temperature was 158*F prior to carving.  If you like your pork loin roast a little more pink in the middle, feel free to experiment with slightly less cooking time.
• For a true one dish meal, have a half-head of cabbage chopped and ready to go when the meat and potatoes are done.  Once you've removed the meat and potatoes, toss in the cabbage, reseal your Instant Pot and let it come to pressure for 1 minute on [Manual].  Quick release the pressure and you'll have an additional vegetable ready to go!

Book Review: Fearless Feeding by Castle/Jacobsen

There are very few books that stay on the bookshelf in my bedroom for quick reference and easy access and today I wanted to share one of them with you.

Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School

Written by Jill Castle and Maryann Jacobsen

Published in 2013, this book has some great insights and helpful tips on raising well-rounded eaters at all ages and stages of development.  I love that it is written by two registered dietitians with experience in the realm of pediatric and family nutrition, in other words, a knowledgeable team to provide advice.  What also makes the authors credible in my mind is that both are moms who have sat in the trenches of motherhood and wrestled with what to serve their families.

Chapter 1 is the must-read introduction into the Fearless Feeding Strategy.  It takes some time to consider the WHAT, HOW and WHY of feeding our kids.  Here's my quick summary:

• WHAT: picking foods based on nutritional needs, balancing nourishing and "fun" foods, using variety and paying attention to portions
• HOW: structure of meal/snack times, parental attitude toward food choices and consumption
• WHY: stages of development can be predicted but every child has a different food personality

The next four chapters can be read as needed since they are broken into age groups (infancy, toddler, school age, teenager).  When I first bought this book in 2013, I only read the infant and toddler chapters since my oldest was a mere 4 years old.  Recently, I picked the book off the shelf again to read through the school-aged section since I have two kids in that category.

The final three chapters, in my mind, focus on the troubleshooting and "what do I do with this information".  They help you as a parent identify how your own childhood relationship with food could be affecting how you parent, how to determine if maybe your child has a food issue that could use professional intervention and also tips and recipes to help with meal planning and execution.

So there you have it, I highly recommend looking this book up either on Amazon or at your local library.  I've found it to be a resource worth having around the house!