Honored Contributor
Posts: 9,807
Registered: ‎03-26-2010


I love Chicken Potpie....a comfort food in Fall/Winter.  This recipe makes two pies.  It is good..from Taste of Home.   I also like one of Mark Charles M of QVC one of his cookbooks!  It is very good also...makes one pie.


Golden Chicken Potpie


4 cups cooked chicken, cubed (about 4 breasts)

4 cups FROZEN cubed hash brown POTATOES, thawed

1 pkg. (16 oz) FROZEN MIXED VEGETABLES, thawed &   drained

1 can Cream of Chicken soup, undiluted

1 can Cream of Onion soup, undiluted

1 cup whole milk*

1 cup (8 oz) sour cream

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 pkg. refrigerated pie crusts

(* I used 1% milk)


Preheat oven to 400 degrees.  Combine all ingredients except pie crusts.  Divide between two 9" deep pie plates.

Roll out pie crusts to fit top of each pie.  Place over filling; trim, seal and flute edges.  Cut slits in top. Place on baking sheet.  Bake until golden brown, 35-40 minutes.


These can be frozen.  To freeze, cover and freeze UNbaked pies up to 3 months.  To use, remove from freezer 30 minutes before baking (do not thaw).  Preheat oven to 425.  Place pie on baking sheet; cover edges loosely with foil.  Bake 30 minutes.  Reduce heat to 350.  Remove foil and bake pie until golden brown, about 50-55 minutes longer.  Temperature check in center of pie should read 165 degrees.  







Esteemed Contributor
Posts: 6,602
Registered: ‎03-09-2010


Crockpot APPLE Sauce


4 Honeycrisp apples

4 Fuji apples

4 Gala apples 

Apple Pie Spice

Splash water


Peel and dice apples to as uniform a size as you can. Add to crockpot sprinkle apple pie spice on top. This is my recipe so I never measured how much just a guess a 1/2 teaspoon. Add a splash of water, I mean a really small amount. Maybe a half of a quarter cup. Not the quarter cup just half of it. Cook on high about 4 hours or until apples smash up easy. I use my immersion blender. 

Next ingredient Barley. 

Esteemed Contributor
Posts: 7,147
Registered: ‎11-15-2011


[ Edited ]

To me, a bowl of Roasted California Blend veggies is like the "Cosco chicken."  Just too good to pass up!





I use frozen California Blend.  

Put in a gallon sized plastic bag.

Add:  EVOO

         Sea Salt

         Garlic Pepper



Close bag and toss until all is well coated.


Put on a baking sheet (parchment paper makes for nice cleanup) 


Roast at 400 degrees until they reach the 'doneness' you like...crisp to well done!  Start with 20 mins.


Use "as is" like candy!  As a side dish for lunch or sandwiches, in omelets, to top soups, or to make soups!  I have put the roasted carrots in a pot roast.  Roasted, frozen and not mushy!  A staple for me!


I've also added Brussels sprouts to the mix.



Next ingredient:  Tarragon



Esteemed Contributor
Posts: 6,602
Registered: ‎03-09-2010


[ Edited ]

@Zhills  Thanks for moving this along. I was just coming to change the next ingredient. Great minds think alike. 

Next ingredient Terragon 

Honored Contributor
Posts: 9,807
Registered: ‎03-26-2010


Lemon and Herb Turkey Breast....(Crock Pot)



1 split turkey breast (about 3 lbs.)*

1/2 cup lemon juice

6 cloves garlic, minced

1/4 teaspoon dried parsley

1/4 teaspoon TARRAGON

1/4 teaspoon dried rosemary

1/4 teaspoon dried sage

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup white wine


Place turkey breast in 5 or 6 quart crock pot slow cooker.

Combine remaining ingredients in small bowl.  Pour over turkey breast.  Cover and cook on Low for 8-10 hours or High for 4-5 hours.  Transfer turkey to platter and let stand 10 minutes before slicing to serve.


* I have used a boneless turkey breast also.



Honored Contributor
Posts: 9,836
Registered: ‎03-09-2010


mustard sauce.jpg



I may have posted this recipe some time ago, but it's worth repeating. It's a staple in my house. We use it on sandwiches and burgers as well as for dipping chicken tenders and even French fries. I think it originated with Ina Garten, but it's been so long that I can't recall. It lasts about a month in the fridge.



Mustard Sauce


1 1/2 cups mayo

3 tbs dijon mustard

1 1/2 tbs whole grain mustard

1/3 cup sour cream


Next ingredient: canned tomato soup






~ house cat ~
Honored Contributor
Posts: 9,807
Registered: ‎03-26-2010


[ Edited ]

Sloppy Joes (grew up eating these)


1 1/2 lbs. ground beef

1 medium onion, chopped

1 cup celery, chopped

1/2 green pepper, chopped

1 can TOMATO SOUP, undiluted

1 pint (2 cups) chili sauce

seasonings (salt, pepper, etc)


Brown meat in skillet with chopped onion, celery and green pepper.  Drain.  Add seasonings SOUP, and chili sauce.  Simmer 1 hour.


* Add more or less of onion, celery and green pepper as desired....old recipe...nothing exact.  My bottle of chili sauce says 12 ozs...probably enough.



Honored Contributor
Posts: 10,408
Registered: ‎05-15-2016


Lemon Roasted Cauliflower with Cumin and Sumac

I've really been enjoying cooking with sumac lately. It really departs a nice citrusy taste to food. 

Course Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings as a side dish 
  • 1 large head of cauliflower , about 1 lb 11 oz, cut into florets
  • 1/3 cup olive oil
  • Juice and zest of 1 large lemon
  • 1 tbsp ground cumin
  • 1 tbsp ground sumac
  • 1 tsp garlic powder
  • Salt and freshly cracked black pepper
  • Lemon juice for drizzling , optional
  • Preheat the oven to 425 degree F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine the cauliflower, olive oil, lemon juice and zest, cumin and sumac. Toss until well combined and then season with salt and pepper. Place onto the prepared baking sheet in a single layer. Roast for 20-25 minutes or until crisp-tender and lightly browned.
  • Transfer roasted cauliflower on a serving plate. Drizzle with lemon juice, if using.

Next Ingredient: PINEAPPLE

Honored Contributor
Posts: 9,807
Registered: ‎03-26-2010


This may be a repeat for me but, a good repeat.....


Tangy Sweet and Sour Meatballs


1 can (20 oz) PINEAPPLE CHUNKS

1/3 cup water

3 tablespoons vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

30 frozen fully cooked Italian Meatballs (about 15 oz)*

1 green pepper, cut into 1"pieces

Hot cooked rice


Drain PINEAPPLE, reserving juice.  Set the PINEAPPLE aside.  Add water to juice...if measure 1 cup; pour into a skillet.  Add the 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.  Cook over medium heat until thick, stirring constantly.  Add PINEAPPLE, meatballs and green pepper.  Simmer, uncovered, until heated through...about 20-30 minutes.  Serve over rice.


* I usually make my own meatballs and add as many as I want to the sauce.





Honored Contributor
Posts: 10,408
Registered: ‎05-15-2016


Low Carb Chicken Pot Pies
Low Carb Chicken Pot Pies

Enjoy the flavors or a comforting chicken pot pie in low carb form! Made with cauliflower, these Low Carb Cauliflower Pot Pies are guilt free and highly delicious!

PREP TIME15 minutes
COOK TIME25 minutes
TOTAL TIME40 minutes
Ingredients For the Cauliflower Base:
  • 1 Medium Head Cauliflower (4-5 cups cauliflower rice)
  • 1/4 cup shredded Parmesan cheese
  • 1 egg
  • Pinch of salt and pepper 
For the pot pie filling:
  • 1/2 onion, diced
  • 1 1/2 cups chicken broth
  • 1/4 cup almond milk, unsweetened
  • 1 cup frozen mixed vegetables
  • 8oz cooked chicken, diced
  • 1 tbs onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbs cornstarch + 1/4 cup water
    1. Preheat oven to 400 degrees F. Add the cauliflower to the bowl of a food processor and pulse until you achieve a rice-like consistency. Transfer cauliflower "rice" to a bowl and microwave for 5 minutes. Set aside and allow cauliflower to cool for approx 10 minutes.
    2. Add the cauliflower rice to a cheesecloth and squeeze out as much of the juice from the cauliflower as possible. If you don't, the bases may end up soggy. (The key here is to really get as much of that juice out as you can. Once you have done a round with the cheesecloth. Repeat with another dry cheesecloth to ensure you have removed a majority of the liquid. I managed to get 1 1/2 cups of cauliflower juice).
    3. Add the dried cauliflower rice to a bowl with the egg, parmesan cheese, salt and pepper. Using your hands, combine all of the ingredients thoroughly. Spray a large muffin pan or 4 ramekins and gently press the cauliflower mixture to the sides, creating a cauliflower bowl. Bake for 20-25 minutes or until the centers are dry and the edges are golden brown.
    4. While the cauliflower bases are in the oven, spray a medium saucepan with cooking spray and saute the diced onion on high heat until slightly tender. Reduce heat to medium and add the chicken broth, almond milk, mixed vegetables, onion powder, salt and black pepper. Stir and cover for approx 5-8 minutes or until frozen vegetables are soft.
    5. Mix the cornstarch with the water to make a slurry and add to the sauce with the cooked chicken. Stir in the cornstarch mixture and increase heat to high and cook until sauce begins to boil. Remove from heat.
    6. Fill each cauliflower base with the pot pie filling and serve!
Nutrition Information Yield4 Pot Pies Serving Size1 Pot PieAmount Per ServingCalories205Total Fat6gSaturated Fat2gCholesterol73mgSodium491mgCarbohydrates17gNet Carbohydrates13gFiber4gSugar5gProtein20g

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