Fervent Foodie

Easy Chicken Pot Pie

September 13, 2010 9 Comments

Holy comfort food!!!!

Ever since we stopped at Bob Evans last week for breakfast, I’ve been craving a pot pie with a vengeance. We’ve got a BIG deadline at work this week, so I’ve been working my little hiney off and have had zero time to cook. Tonight however I made time because I knew my body NEEDED a lil pot pie. I’ve never made a pot pie before, so I did a little googlin’ and found this recipe for Impossibly Easy Chicken Pot Pie. Sounded like a good place for me to start learning the art of potpiedom!

This recipe was incredibly simple to throw together, which made it all the more comforting and delicious. First up, I gathered the mixins.

And quickly threw a chicken breast seasoned with salt and pepper on the George.

Meanwhile, I threw the following items into a bowl:

1 bag frozen stew vegetables (pearl onions, potatoes, carrots, celery)
2 cups chopped broccoli … because I love broccoli and broccoli loves me!
1 can Campbell’s Healthy Request Cream of Mushroom Soup
1/4 tsp Salt
1/4 tsp Black pepper

Once the chicken breast was cooked through, I roughly chopped it into cubes, and added to the mix.

Yes… this is what I called a “cube” 😉

I gave everything a good mix and poured into a pie dish that I had sprayed with some cooking spray.

Next up, I mixed the following in a little bowl:

1 cup bisquick
1 large egg
1/2 cup almond breeze

If you are smarty pants, you may have noticed Bisquick is NOT the baking mix pictured in my ingredients pic… I had full intentions of using my Bob’s Red Mill Low-carb baking mix… but last minute I got a little nervous thinking the pot pie might be a pot-flop, and I wasn’t about to waste my last bit of low-carb baking mix on that. So I decided to use Bisquick instead and save the Bob’s Red Mill for pot pie round #2. (I foresee many pot pies in my future)

Once the batter was all mixed up, I dumped it on top of veggies.

Now, I can assure you that even though this looks like I just poured some paper-mache goopy gop concoction on my delicious veggies it did not taste like any sort of glue… Well at least not any glue I’ve ever tasted. I popped this pie into a 400 degree oven with apprehension, and let it hang out for 40 minutes until the top was nice and browned.

Voila! Pot Pie!

The pot pie was everything I had hoped for! Creamy, comforting, and oh-so delicious!

Not to mention this made four servings so now I have food for the rest of the week. Hooray!

Just a few more days to go folks, then life can return to its “normal” state.

Easy Chicken Pot Pie Ingredients List (makes 4 servings)

1 bag frozen stew vegetables
2 cups chopped broccoli
1 can Campbell’s Healthy Request Cream of Mushroom Soup
1/4 tsp Salt
1/4 tsp Black pepper
1 large grilled chicken breast (mine was approx 7 ounces)
1 cup Bisquick
1 large egg
1/2 cup Unsweetened Almond Breeze Vanilla Almond Milk

Myfitnesspal stats on 1 serving of Easy Chicken Pot Pie: 315 calories, 41g carbs, 7g fat, 19g protein, 4g fiber

Recipes

White Chicken Chili & Spaghetti Squash

September 8, 2010 10 Comments

I love spaghetti squash. I mean, what could be better than an all-natural version of one of my FAVORITE foods in the world? Lately I’ve been in a spaghetti squash rut. I’ve been searching high and low for something different than my standard Spaghetti Squash with Spicy meat sauce.

Luckily, I stumbled across this post by Green Dog Wine for some white chicken chili she tossed on top of spaghetti squash. Sounded like an awesome combo to me!

Since Monday was a holiday, my usual Sunday-Cooktacular was pushed back a day. Here’s a shot of some of my inventory:

That doesn’t even include the 2 turkey sausages and 1 chicken breast I grilled up along with the 4 servings of White Chicken chili this recipe makes! I’m a cooking machine!

Alright, on to the main event: White Chicken Chilli!

First up, I heated up a skillet that I sprayed down with cooking spray. Once the skillet was hot, I tossed in a cup of a chopped white onion and 2 cloves of minced garlic.

A few minutes later the onions were looking nice and caramelized, so I plopped three chicken breasts seasoned with S&P into the skillet right on top of the onions and garlic.

Once the chicken was cooked through, I added the following to the pan:

1 can Navy beans, drained and rinsed
1 can rotel tomatoes
1 packet McCormick’s White Chicken Chili seasoning
1 cup all-natural free range chicken broth

I gave everything a good stir, then popped the lid on and reduced the heat to a simmer.

Meanwhile, I halved two baby spaghetti squash and tossed them onto a cookie sheet. Into a 415 degree oven for 25 minutes (since these guys were so tiny, I shortened the cooking time).

While the squash was cooking, I pulled the chicken breasts out of the chili mix and gave them a rough shred using two forks (just like I do when I make my buffalo chicken dip). I tossed the shredded chicken back into the chili just in time for the spaghetti squash to be done.

I used a fork to scrape out all the squash noodles… Squadles, perhaps? 😉

Then, I divided the squash evenly between two containers to take to work for late-night dinners at the office:

When it was time to eat, I topped one of the containers of squash off with one quarter of the white chicken chili mixture:

This is going into my spaghetti squash roatation for sure! The chili was delicious even without the squash, but I like the extra texture and flavor that the squash adds.

White Chicken Chili Ingredient List (serves four)

1 cup white onion, chopped
2 cloves minced garlic
1 lb boneless skinless chicken breast
S&P
1 can Navy beans, drained and rinsed
1 can rotel tomatoes
1 packet McCormick’s White Chicken Chili seasoning
1 cup all-natural free range chicken broth
Spaghetti squash (optional)

Myfitnesspal stats on one serving chili: 293 calories, 39 carbs, 5g fat, 33g protein, 10g fiber

Recipes

White Chicken Chili & Spaghetti Squash

September 8, 2010 10 Comments

Luckily, I stumbled across this post by Green Dog Wine for some white chicken chili she tossed on top of spaghetti squash. Sounded like an awesome combo to me!

Since Monday was a holiday, my usual Sunday-Cooktacular was pushed back a day. Here’s a shot of some of my inventory:

That doesn’t even include the 2 turkey sausages and 1 chicken breast I grilled up along with the 4 servings of White Chicken chili this recipe makes! I’m a cooking machine!

Alright, on to the main event: White Chicken Chilli!

First up, I heated up a skillet that I sprayed down with cooking spray. Once the skillet was hot, I tossed in a cup of a chopped white onion and 2 cloves of minced garlic.

A few minutes later the onions were looking nice and caramelized, so I plopped three chicken breasts seasoned with S&P into the skillet right on top of the onions and garlic.

Once the chicken was cooked through, I added the following to the pan:

1 can Navy beans, drained and rinsed
1 can rotel tomatoes
1 packet McCormick’s White Chicken Chili seasoning
1 cup all-natural free range chicken broth

I gave everything a good stir, then popped the lid on and reduced the heat to a simmer.

Meanwhile, I halved two baby spaghetti squash and tossed them onto a cookie sheet. Into a 415 degree oven for 25 minutes (since these guys were so tiny, I shortened the cooking time).

I used a fork to scrape out all the squash noodles… Squadles, perhaps? 😉

Then, I divided the squash evenly between two containers to take to work for late-night dinners at the office:

When it was time to eat, I topped one of the containers of squash off with one quarter of the white chicken chili mixture:

This is going into my spaghetti squash roatation for sure! The chili was delicious even without the squash, but I like the extra texture and flavor that the squash adds.

White Chicken Chili Ingredient List (serves four)

1 cup white onion, chopped
2 cloves minced garlic
1 lb boneless skinless chicken breast
S&P
1 can Navy beans, drained and rinsed
1 can rotel tomatoes
1 packet McCormick’s White Chicken Chili seasoning
1 cup all-natural free range chicken broth
Spaghetti squash (optional)

Myfitnesspal stats on one serving chili: 293 calories, 39 carbs, 5g fat, 33g protein, 10g fiber

What I ate

The weekend in food

September 6, 2010 7 Comments

Friday night started off with a glass of:

Good way to start the weekend right? 🙂 The picture is not blurry due to the wine consumption, I promise! I can only find this Promisqous wine at Target (and it runs about $10 a bottle).

For dinner, the BF and I slapped together a quick pasta dinner. We used some Barilla Plus pasta with Classico Fire Roasted Tomato and Garlic Pasta sauce along with some roasted broccoli and blackened chicken:

Delicious, and only took 15 minutes from start to finish! Cannot complain! I also mixed up a side salad with random leftover veggies we had in the fridge:

Saturday morning we woke up bright and early to head to Columbus for a wedding. I LOVE weddings! Good food, drinks, dancing… it’s the perfect fun night out!

For breakfast, I had the new Peanut Butter Chocolate Chip Larabar:

WOW. I intended on only eating half of this sucker, but it was so good I was physically incapable of stopping. Even though it was slightly dry/crumbly, it tasted AWESOME!

While enroute to Columbus, we got stuck in traffic for a solid hour. So by the time we got to Easton, we were ready to down some serious food.

Enter giant martini glass full of bruschetta:

Are you kidding? Jarrod got this last time he was at Bar Louie in Columbus and was SUPER excited to order it again. I can see why!

For our main dish, we split a buffalo chicken sandwich:

Neither of us realized the sandwich was fried, which was kind of a bummer. But I guess the delicious melty blue cheese made up for it!

After Bar Louie it was time to head to the wedding! But first a pit-stop and Cheryl & Co. to pick up a cookie!

I love that everyone has their pumpkin flavors out!!! I’m obsessed! This cookie was delish, though it was pretty sugary. I’m pumped to make my special pumpkin cookies in the very near future! Keep an eye out for the recipe 🙂

On to the wedding:

The wedding was at the Four Seasons just outside of Columbus and it was so beautiful! Not only was the scenery and ambiance great, but the wait staff were super attentive and friendly!

Lake view:

After the ceremony, we headed inside the Four Seasons for some grub. I went with some cheese, fruit, spinach pie, and an unpictured shrimp wrapped in bacon (which was definitely the STAR of the show!):

Fall is in the air! Hooray!

Next up was the ceaser salad (BF’s favorite)

Then some photo ops:

Heehee!

Now for the serious “prom-picture”

This is more like it!

Tracy & Eric

You might not find this interesting, but this roll was dabomb.com. I love bread. Love I say!

Two options for dinner: Chicken and steak. Both with mashed potatoes….

I think I could have ate my weight in the mashed potatoes. Just sayin.

CAKE time! I think the cake cutting is one of my favorite parts of the wedding reception 🙂

Dancing newlyweds:

Annnddd back to the cake! It was a layered cake with chocolate and vanilla, and a chocolatey cherry goodness layer in the middle:

What a fun night! Congrats to Ashley and Eric!!!

Sunday, we woke up and headed to Bob Evans. Why Bob Evans you ask?

‘Nuff said. Coupon queen strikes again. BTW – if you sign up for BE mail, you too can have a BOGO Bob Evans coupon!

Get in mah belly:

Of course we ordered two decadent breakfasts to share:

Glorious.

After breakfast, we headed to Polaris to get our shop on. While there, I snagged my first Pumpkin Latte of the season from Starbucks:

Jeallouuussssss? 😀

For lunch we headed to Mellow Mushroom.

Remember when we went to Mellow Mushroom for the first time on our vacation to Charleston? We pretty much adored the restaurant, not only for the funky atmosphere but more importantly because the food is so downright delicious.

Since we tried their pizza last time, this time we went with the Spinach Artichoke Dip:

And then split a small chicken parmesan sub:

The dip and sub did not disappoint. I literally licked my spoon clean!

After lunch, we headed back to NE Ohio. Got caught up on a ton of work/errands, sold a car… you know, the usual Sunday evening type stuff.

By the time dinner rolled around, I had my heart set on one thing and one thing alone:

Ok make that two things. Wine and cereal! Sounds like a disgusting combo, but it’s one of the weird random things I crave late at night!

A few short hours later, Monday morning arrived and I was up and at ‘em. On the breakfast agenda today was some HOT oatmeal with brown sugar and 12 grain bread.

For some reason, oatmeal and brown sugar takes me back to my youth. Especially when I get overly excited and burn my mouth on the oatmeal. Oh life. 🙂

On that note… here are the winners of the Bruegger’s Bagel Giveaway!!!

#9 Katie @ Healthy Heddleston

#6 Leashieloo

#1 Liz Runs DC

#18 Poiseinparma

#22 Jessie

Send you mailing addresses to: ferventfoodie@gmail.com !

What I ate

Hallelujah it’s Friday!

September 3, 2010 3 Comments

With September here already (where the heck did August go, by the way?), I’ve already got my head in “fall mode”. My favorite time of the year is BY FAR the last quarter – October, November, and December. I love the weather, the excessive parties and family activities, and I also love how things just seem to slow down from the fast pace of summer. Speaking of fast-paced summers, it saddens me that I haven’t been doing much cooking lately. The good news is I’ll have plenty of time to cook… in two more weeks!

Breakfast #1

Ever since last weekend’s awesome breakfast fit for vacation, I’ve been craving the spinach and tomato breakfast burrito. (Let’s be honest, I’ve been craving the potatoes and pancakes too) … So last night instead of doing my usual batch-scrambled eggs, I made a double serving of the spinach and tomato scrambled eggs.

First up, I chopped up:

2 tbsp red onion (I used white onion last time, but didn’t have any on hand)
1 clove garlic, minced
1/2 cup chiffonade spinach
1/2 a roma tomato, diced

I sprayed a skillet down with some cooking spray, and once it was hot I tossed in the garlic and onions.

While these guys were cooking I whisked together the following in a bowl:

2 whole eggs
6 egg whites
Splash of water

Once the onions were soft, I poured the egg mixture on top and seasoned everything up with S&P and red pepper flakes. I let the eggs start to cook up, and when they were about 1/2 way done I added the tomato and spinach:

Look how delicious:

While the eggs were getting their groove on, I also roasted up some broccoli that was seasoned with black pepper and garlic salt:

Is it just me, or does that broccoli look really happy to be here?

2 happy campers:

One of which I brought to work with me today to introduce to my friend Heinz:

Stats on B#1: 205 calories, 15g carbs, 5g fat, 23g protein, 2g fiber

B#2 = OO 😀

OVERNIGHT OATSSSSSSSSSSSSSSSSSSS! What a great way to end the workweek!

Doesn’t that just bring a smile to your face??? 😀

YUM.

Stats on B#2: 233 calories, 44g carbs, 5g fat, 6g protein, 7g fiber

Lunch

What better way to end the Bruegger’s Bagels giveaway, then to have Bruegger’s for lunch, of course!

Today I went with the Spinach & Lentil soup, and a half sandwich with turkey and lots and lots of veggies. I can’t believe this is the HALF sandwich. It was HUGE!

The Bruegger’s Giveaway ends tonight at midnight (eastern time), so get your posts in!

« Previous 1 … 81 82 83 84 85 … 115 Next »