Cornbread Chicken Pot Pie

We roasted a chicken for Saturday night's dinner and had enough leftovers to cook up one of our favorite meals for dinner last night - Cornbread Chicken Pot Pie. I first found this recipe in a Campbell's cookbook I received years ago from my mother-in-law and I tweaked it just a bit. It's quick, it's easy, and it's in one dish so there's not much to clean up.

Cornbread Chicken Pot Pie

Ingredients

1 can Cream of Chicken soup

1/4-3/4 cup milk (as needed to moisten chicken mixture)

12 oz frozen corn (or more if you like it chunky)

3/4 cup shredded Cheddar cheese

4 cups cubed cooked chicken or turkey

1 package corn muffin mix

3/4 cup milk

1 egg

Method

Preheat oven to 400 degrees. Mix soup, corn, cheese, chicken and milk (if needed) in 9-inch pie plate.

Mix muffin mix, milk and egg. Pour over chicken mixture.

Bake for 30 minutes or until golden.

Enjoy!

Linked up at The King's Court IV: What's Cooking Wednesday.

Chocolate Chip Oatmeal Squares

I have a pretty serious sweet tooth and LOVE dessert. If I'm in the mood for a treat but don't want to spend a bunch of time in the kitchen, I'll whip up a batch of Chocolate Chip Oatmeal Squares.



Now, this isn't Chris' favorite recipe; he actually groans when I make it. This and pasta were on the menu quite often when I was pregnant with Charlie and even though that was three years ago, I think he's had enough. He prefers something a little more gooey.... think brownies, cookies, Seven Layer Bars.

This is a recipe I've had since high school and got it from my best friend's mom. The first time I made it was at my best friend's house; her mom put out the ingredients for me and none of us realized until we were eating it that she put out powdered sugar instead of flour. I like sweet, but that was a bit too much!

When I made these tonight, I decided to try to "healthify" the recipe by substituting wheat flour for half of the white flour. The resulting squares were a little more dry than normal, but they crisped up quite nicely and I liked it.... so much that I ate two, no make that three squares! So much for staying on track today! lol

Chocolate Chip Oatmeal Squares

1/2 cup (1 stick) butter
1/2 cup flour
1/2 cup wheat flour (or additional 1/2 cup white flour)
1/4 tsp salt
1/2 tsp baking soda
1/2 cup packed brown sugar
1 cup oatmeal
1/2 cup chocolate chips

Preheat oven to 350 degrees. While oven is heating, place stick of butter in 8x8 pan and pop the pan into the oven to melt the butter (and save you from having to wash an extra dish!). Once butter is melted, remove pan from oven and add all ingredients, except chocolate chips, to the pan. Mix with a fork. When ingredients are combined, add chocolate chips and mix. Press mixture with fork to flatten. Bake for 20 minutes or until lightly browned. Enjoy!

Linked up at The King's Court IV: What's Cooking Wednesday.

Cranberry-Bulgur Stuffed Peppers

I try to do at least one meatless meal per week. Not only does it save us money not having to buy meat, but it typically forces us to eat more veggies. One of our favorite meatless meals is Cranberry-Bulgur Stuffed Peppers.

Cranberry-Bulgur Stuffed Peppers
from Better Homes & Gardens New Cook Book

14 oz vegetable or chicken broth
1/2 cup shredded carrot (1 medium)
1/4 cup chopped onion (1 small)
3/4 cup bulgur
1/3 cup dried cranberries, cherries or raisins
2 large or 4 small sweet peppers
3/4 cup shredded Muenster, brick or mozzarella cheese
1/2 cup water
2 tbsp sliced almonds or chopped pecans, toasted

In a large skillet, stir together the broth, carrot and onion. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in bulgur and cranberries. Remove from heat. Cover and let stand for 5 minutes. Drain off excess liquid.

Meanwhile, remove the tops from the sweet peppers and remove the seeds and membranes. (I had some cutting issues last time I made these (see pictures below). The stems on two peppers ended up falling out, but it actually worked out pretty well because they were easier to eat!)

Stir shredded cheese into bulgur mixture; spoon into sweet pepper bottoms, dividing evenly. Place sweet peppers (and their tops) in skillet. Add the 1/3 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until peppers are crisp-tender and bulgur mixture is heated through. Sprinkle with nuts.


Enjoy!



Linked up at The King's Court IV: What's Cooking Wednesday.