Saturday, September 13, 2014

Cheesy Italian Chicken Pot Pie

Cheesy Italian Chicken Pot Pie | Aunt Bee's Recipes

       My sweet baby girl hurt her knee playing soccer and she requested one of her favorite comfort food dinners and of course I was more than happy to oblige!  This Cheesy Italian Chicken Pot Pie is a Betty Crocker recipe I have been making for years.  It is SO easy and a great way to use up leftover chicken!  We served it with our favorite Southern Style Green Beans with Tomatoes & Bacon and it was a huge hit as always!

Cheesy Italian Chicken Pot Pie
Ingredients
1 1/2 cups chopped or shredded cooked chicken
2  cups shredded mozzarella cheese (divided)
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/2 tsp garlic powder
1 (8 oz) can  tomato sauce
1/2 cup Bisquick™ mix
1 cup milk
1/4 teaspoon pepper
2 eggs
Directions
Heat oven to 400ยบ.  Spray bottom and sides of pie plate with Pam. Mix chicken, 1/2 cup of the mozzarella cheese, the Parmesan cheese, salt, oregano, basil, garlic powder and tomato sauce.  Spoon evenly into pie plate.  In a separate bowl, stir bisquick, milk, pepper and eggs until well blended.  Pour over chicken mixture.  Bake uncovered for 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 more minutes.  Allow to rest for 10 minutes before slicing.  Enjoy!  

Cheesy Italian Chicken Pot Pie | Aunt Bee's Recipes



Thursday, September 11, 2014

Honey & Balsamic Braised Chicken Breast

Honey & Balsamic Braised Chicken Breast | Aunt Bee's Recipes

       I have no idea what brought this craving on, but I was sitting in the living room playing Wii with the kiddos, and the next thing I know I was tearing apart my pantry looking for my balsamic vinegar and honey.  (and no I'm not pregnant... ha)  My only regret is I forgot to sprinkle it with fresh basil before I snapped a picture.  It was SO pretty with the basil.  I also regret not doubling the onions.  WOW the onion was so good.  If you love honey and balsamic vinegar, you need to make this.  If not, then make it for me ;-)  And whatever you do, snap a pic AFTER you sprinkle it with the chiffonade basil!  

Honey & Balsamic Braised Chicken Breast
Ingredients
4 boneless skinless chicken breast
2 Tbsp oil 
2 Tbsp butter
salt & pepper
1 onion, thinly sliced (I will use 2 next time!)
3 cloves garlic, minced
1/4 cup balsamic vinegar
1/4 cup honey
1 cup chicken broth
fresh basil chiffonade 
Directions
Heat butter and oil in a dutch oven over medium high heat.  Season chicken breasts generously with salt and pepper.  Brown chicken breasts 2 at a time for 3 - 4 minutes on each side.  Remove chicken to a plate and add onions to pot.  Cook for 3  minutes then reduce heat to medium and add garlic and cook for 1 minute stirring constantly.  Deglaze the pan with balsamic vinegar, stirring up any little bits of flavor in the bottom of the pot.  Stir in honey and chicken broth.  Add the chicken back to the pot down in the sauce.  Cover and simmer for 30 - 40 minutes.  Every 10 minutes, turn the chicken over and baste in the pan juices.  Sprinkle with chiffonade basil and serve!





Chicken 'Philly Cheesesteak'

Chicken 'Philly Cheese Steak' | Aunt Bee's Recipes

  
        Chicken Philly Cheese Steaks are my husband's FAVORITE sandwich.  They are also incredibly easy to make at home and make a perfect quick weeknight meal.  Give them a try!

Chicken 'Philly Cheese Steak'
Ingredients
2 Tbsp oil
2 Tbsp butter
2 chicken breast, thinly sliced
garlic powder
salt & pepper
2 bell peppers, thinly sliced
1 large onion, thinly sliced
1 Tbsp brown sugar
1 Tbsp Worcestershire
Provolone Cheese
White American Cheese
Hoagie Rolls 
Mayonnaise
Directions
Add oil and butter to a large skillet over medium-high heat.  Season thinly sliced chicken generously with garlic powder, salt, and pepper.  Add chicken to the skillet and cook for 5 minutes stirring every minute.  Add bell peppers, onions, brown sugar and worcestershire and continue cooking, stirring occasionally, for 15-20 minutes,  or until any liquid is absorbed and chicken and veggies are done.  Top chicken and veggies with slices of provolone and white american cheese and cover with lid for 1 to 2 minutes or until cheese is melted.  We like to serve ours in warm hoagie rolls by putting mayo on both sides of rolls and then put chicken, cheese and veggies inside.  Wrap each hoagie in aluminum foil and stick them on a pan and place in oven at 350 degrees for 5 minutes or until bread is warmed.  Serve in the foil with your favorite chips and a large dill pickle spear! Better than your favorite sandwich shop! 

Chicken 'Philly Cheese Steak' | Aunt Bee's Recipes



Wednesday, September 10, 2014

Sour Cream & Onion Mashed Potatoes

Sour Cream & Onion Mashed Potatoes | Aunt Bee's Recipes


 Boy does my husband love mashed potatoes!  He would eat them every day if he could!   I wanted to change them up a little, so I tried my hand at Sour Cream & Onion Mashed Potatoes and boy were they delicious!  With only 5 ingredients plus seasoning, they couldn't be any easier either! 

Sour Cream & Onion Mashed Potatoes
Ingredients
3 lbs potatoes, peeled and cut into chunks
1 stick butter
1 cup sour cream
1/4 cup milk 
6 green onions, white and green parts chopped small
salt & pepper to taste
Directions
In a large pot of water, boil potatoes for 20 - 30 minutes or until tender.  Drain and put potatoes back in pot over low heat. Add butter, sour cream and milk and mash or use a hand mixer.  Remove from heat and stir in green onions.  Season with salt & pepper to taste.  Serve and ENJOY!  





Busy Bee's Workouts Week 5


        
        Howdy!  Week 5 of my workouts really surprised me!  This week I ran 8 minutes without stopping AND did a 90 second plank.  WOAH!  I find myself really looking for to my workout every day AND really looking forward to my 1 off day a week whenever it rolls around.  Ha.  Recovery FTW!  
Here were my workouts this week:


        My 4th grader (my running buddy) hyper-extended her knee at P.E. playing soccer today and after spending the afternoon at her pediatrician, then the orthopedic doctor getting x-rays, they told us she will have to have an MRI and will call to set that up tomorrow.  She can't bear any weight on it or straighten it.  We are so sad!  Baby girl loves to run and play, like most kids her age.  Oh what I wouldn't give for her energy!!!  So it looks like this week (and maybe longer), I will be running by myself.  I guess I will have to get some good running music downloaded to listen to since I wont have my speedy 4th grader to inspire me!!! Please send prayers and positive thoughts that her injury is nothing serious!  It kills me to see her in pain!  

Here's to another week of exercising!  

<3 Aunt Bee
   

Sunday, September 7, 2014

Greek Chicken & Vegetables


Happy Sunday!  Today I am sharing one of our favorite Sunday Dinners!  It is a one pan meal that you marinate the night before with all 'from scratch' ingredients, then just dump it all in a roasting pan the next day.  Since all the prep work is done the night before, it doesn't get any easier than this! 

Greek Chicken & Vegetables 
Ingredients
4 Bone in, skin on chicken breast
2 lbs potatoes, each cut into 6 pieces
12 oz bag of baby carrots
3 onions, quartered
For the marinade
8-10 cloves garlic, minced
juice of 3 lemons
3 Tbsp fresh rosemary or 1 Tbsp dried 
3 Tbsp fresh oregano or 1 Tbsp dried
2 tsp salt
1/4 tsp black pepper
1 cup olive oil
Directions
Place chicken, potatoes, onions and carrots in a gallon size freezer bag.  Make marinade and pour over chicken and vegetables.  Place bag inside a large bowl in the fridge to marinade overnight.  Turn the bag over at least once halfway through to redistribute the marinade.  When ready to roast, place the vegetables in the bottom of a large roasting pan.  Put the chicken on top, skin side up.  Pour the marinade over the chicken and vegetables.  Roast for 1 hour at 350 degrees.  Stir the vegetables underneath the chicken then cook for 45 minutes to 1 hour longer, or until chicken is done and potatoes are tender.  Serve chicken and vegetables topped with pan juices.  (I usually need to add a little extra salt to the potatoes when I serve it!)  Enjoy!  


Thursday, September 4, 2014

This Busy Bee's Workouts: Week 4




        Hello!  I am late posting last week's workouts, but I am STILL going strong!  I finished up week 4 of couch to 5 K, and I am feeling so much stronger every day!   This week, the runs got a lot longer so I changed up my strength training to alternate days than my runs.  I upped my strength training a lot too, I even did a 1 minute plank!  1 month ago I could only hold plank for 15 seconds, so that is a huge improvement for me!  I am using Wii Fit for my body weight strength exercises right now, which is so easy for me to do and fun to do with the kids as well!  
       I have had some questions regarding what I will do next after the couch to 5K training is over.  (It only goes for 8 weeks so I am over halfway through!)  Well, to be honest, I am not sure what I will do after this is over.  I found a 'bridge to 10K' program that picks up where the 5 K left off, but since I am doing this with my kiddos, I dont think I will have the extra time to do that program at the moment.  I may try to work on improving my speed instead, because, lets face it.... I am a SLOW RUNNER right now.  


Here is what my week looked like!  


Here's to another week of exercising!!!! Thanks for reading!  <3 Aunt Bee