Grocery Bag

We have lots of warm, yummy meals to help us get through the last full week of February--I mean, January!  Here is my plan for our dinners this week.

Day One

Beef stew from Everyday Food

with steamed broccoli  and oatmeal irish soda bread

This is my go-to, easy beef stew recipe.  The flavors are awesome.  I sometimes store the ingredients in my freezer, dump them in a pot in the afternoon, and 2-3 hours later we are ready to eat.  I also only use one to two pounds of meat instead of the 3 pounds called for, and it turns out great every time.

Photo and recipe from MarthaStewart.com

Day Two

Bacon mac from Cooking Light Magazine

with broccoli slaw salad

Nothing fancy, but quick and tasty for a weeknight meal.

Photo and recipe from MyRecipes.com

Day Three

Chicken tortilla pie by Happily Ever Johnson

with corn salsa and spinach salad

This dish is a quick way to use leftover chicken.

Photo and recipe by Happily Ever Johnson

Chicken Tortilla Pie by Happily Ever Johnson

5 corn tortillas

3/4 cup corn, drained (thawed if frozen)

1 1/2 cups cooked chicken, chopped

1 cup best quality salsa (I used Trader Joe's pineapple salsa)

1/2 cup ricotta cheese

3 eggs

1 1/2 reduced fat milk

1 tsp salt

 pepper

1.  Preheat the oven to 375 degrees

2.  Butter a 10 inch pie plate or cake pan, and layer the tortillas 

so that they cover the entire base and sides of the pan.

3.  In a medium bowel, beat the eggs, milk, salt and pepper until well combined.  

4.  Layer the corn, salsa, and chopped chicken evenly over the tortillas.  

Drop tablespoons of ricotta cheese evenly over the salsa layer.  

5.  Pour the egg mixture over the layered pie, 

and do not worry if some of the custard runs under the tortillas.

6.  Bake at 375 for 45 minutes or until the custard is set 

(when a knife inserted into the middle comes out clean).

7.  Enjoy!

Day Four

Pesto chicken mozzarella pizza with homemade pizza dough

with fruit salad and carrot sticks

Day Five

Shepherd's chicken pot pie by Happily Ever Johnson

with apple slices 

Save this recipe for when you need to use leftover mashed potatoes and chicken. 

Photo and recipe by Happily Ever Johnson

Shepherd's Chicken Pot Pie by Happily Ever Johnson

3 Tbs butter

1/2 cup carrots, finely chopped

1/2 cup corn, drained and thawed if frozen

1/2 cup peas or baby lima beans, thawed if frozen

1 Tbs fresh sage, chopped

1 Tbs fresh thyme, chopped

3 cups cooked chicken, chopped

3 Tbs all-purpose flour

3 cups reduced fat milk

1 Bay leaf

Salt, Pepper

3 cups prepared mashed potatoes

1 cup shredded cheddar cheese  (optional)

1.  Preheat the oven to 350 degrees.

2.  In a large saucepan, melt the butter over medium heat.  Saute the carrots, corn, and lima beans, with the sage and thyme until tender and cooked through, about 5 minutes.  Add chicken and saute until heated through, 2 minutes more.  Season well with salt and pepper.

3.  Sprinkle flour over veggies and chicken.  Slowly mix in the milk, one cup at a time, stirring well with each addition.  Add the bay leaf, season with salt and pepper.  Bring mixture to a boil and then reduce heat to low, simmering for 15 minutes, stirring occasionally.  Taste and season with salt and pepper.

4.  Pour chicken mixture into a 10 inch pie plate or 8x8 baking dish.  Spread mashed potatoes evenly over the top.  Sprinkle with cheese, if desired.

5.  Bake at 350 degrees for 30 minutes or until hot and bubbly.

Blessings on your kitchen this week!