Thursday, November 26, 2015

Happy Thanksgiving!

We have so much to be thankful for this year!  As I sit here, the turkey is in the oven, the pies are made, the stuffing is ready for making and there are giant, fluffy snowflakes falling from the sky.  What JOY!


My beautiful little turkey is taking her nap and we are counting our blessings of the amazing things God has done in our lives, and in the lives of our family members and friends this year.  We are blessed.


Hope you have a wonderful Thanksgiving.

Friday, November 6, 2015

Italian Chicken Pie

This Italian version of a baked pie is really quite tasty.  Kind of like a stuffed cheesy-bread, yet more like your favorite Italian meal tucked between some bread.  We really enjoyed it, and think you will too. 

Italian Chicken Pie – Adapted from Been There, Baked That


  • 1 C shredded, cooked chicken
  • 1/3 C shredded Parmesan cheese
  • 1/2 C shredded Mozzarella cheese
  • 1 tsp. basil
  • 1 tsp. oregano
  • pinch of red pepper flakes
  • 1/2 tsp. minced garlic
  • 1 can (14.5oz) diced tomatoes
  • 1/2 C white whole wheat flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/8 C olive oil
  • 1 1/8 C milk
  • 2 eggs


Begin by combining the shredded chicken, 1/4 C of each cheese (Mozzarella and Parmesan) along with all the spices – 1 tsp. basil and 1 tsp. oregano, a pinch of red pepper flakes and 1/2 tsp. minced garlic – together in the bottom of a well-greased 9-inch pie plate. 

Drain the diced tomatoes and layer those on top of the chicken. 

Mix together the 1/2 C white whole wheat flour, 1 tsp. baking powder (measure that just slightly under 1 tsp.), and 3/4 tsp. salt.  Whisk in 1/8 C olive oil, 1 1/8 C milk and 2 eggs.  Pour that mixture over the top. 

Bake, uncovered, at 375 for 35ish minutes until nicely golden brown and a knife inserted into the center comes out clean.  Add remaining mozzarella cheese in the last 5 minutes of baking.  Allow the dish to set for 10-minutes before slicing to serve. 


Tuesday, November 3, 2015

Tortellini Primavera

This delicious and creamy casserole is perfect for a weeknight dinner. 

Tortellini Primavera – Adapted from Pioneer Woman


  • 2 T minced onion
  • 1/2 tsp. minced garlic
  • 1 C diced/sliced carrots
  • 2 C cauliflower florets
  • 1/2 C chicken broth or stock
  • 1 1/2 C frozen peas
  • 1/2 C diced, cooked ham
  • 2 C frozen tortellini
  • 1 tsp. dried basil
  • salt and pepper, to taste
  • 1/4 C whipping cream
  • 1/4 C Parmesan cheese


Start the tortellini cooking in a large stockpot following the package directions.  Drain and rise when al dente.  Set aside. 

Meanwhile, sauté the carrots, onion, cauliflower and broccoli over medium heat for 3-4 minutes.  If needed, add a spray or two of olive oil.  Then, add in the chicken stock and simmer for 4-5 minutes until crisp-tender. 

Add in the diced ham and peas.  Simmer for 2-3 additional minutes.  Then, add in the tortellini. 

Season with basil, salt and pepper.  Top with the 1/4 C heavy cream and stir until combined and warm throughout. 

Mmmmm…  Serve warm and enjoy! 

Sunday, November 1, 2015

Menu Plan–November 1

I can’t believe we are in November already.  I guess our lovely weather hasn’t helped much to mark the seasons.  This week, the forecast says 60+ degrees nearly all week long; I’ll take it! 

We had a good Halloween weekend, although our little one has had a rough time over the past few days.  She isn’t feeling the greatest and the time change… oh my!  4:30am was early this morning.  Hopefully we’ll be ready to go tomorrow morning. 

Our menu still consists of many fall flavors – it’s my favorite time of year and some of my all-time favorite flavors. 

Apple Danish
Maple Oat Scones
Cinnamon Roll Toast
Apple Cinnamon Rolls
Cinnamon Raisin French Toast
Pumpkin Spice Granola

Chicken Stew, green beans

To do: Make cookies for Life Group, thaw Italian sausage for soup

Meatball Tortellini Soup, French Bread {freezer}

To do: Thaw chicken

Crockpot Chicken Parmesan, broccoli

Calzones {freezer}, salad

Sweet Potato Risotto with Kale Chips

Have a great week!

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