One Pan Honey Garlic Chicken and Veggies

INGREDIENTS

5 medium potatoes 2 Tbs olive for the potatoes salt and pepper to taste Sauce ingredients 2 Tbs olive oil 1/2 cup honey 6 cloves garlic, minced 1/4 cup soy sauce 4 Tbs brown sugar 2 Tbs dijon mustard 6 large bone in skin on chicken thighs 2 Tbs butter, sliced into six slices 2 cups cut up broccoli (I used up some frozen green beans instead, and defrosted them a little while the chicken was cooking) INSTRUCTIONS -preheat oven to 400F -cut potatoes into even bite size pieces, transfer to baking pan, drizzle olive oil over potatoes, season with salt and pepper then mix together. -Partially bake potatoes for 25 minutes. While it's cooking, you can clean the chicken and prep the sauce. -Mix together all the sauce ingredients and set aside -When potatoes come out of the oven, place chicken thighs over, then pour sauce mixture over chicken and potatoes -Bake for 30 minutes -Take chicken and potatoes out of oven then add broccoli, baste the broccoli with sauce then bake for extra 20 to 25 minutes, until chicken is cooked through and veggies are tender.

Chicken and Biscuits

 This is a great, comfort food recipe. I make this when I have leftover rotisserie chicken or leftover turkey after Thanksgiving.

The original recipe calls for baking the biscuits on top of the chicken mixture. I bake homemade biscuits separately. I am adding a recipe to the blog for the biscuits I make.

*Originally on Campbells.com

Ingredients:

1 can cream of potato or cream of chicken soup  (I use the homemade, dairy-free version)

1 1/4 c. milk (or almond milk)

1/2 tsp dried thyme

2 C frozen or canned mixed veggies

2 cups cubed cooked chicken or turkey

*1 pkg refrigerated biscuit dough. (Instead of baking the biscuits on top, I bake homemade biscuits separately and serve them on the side. Some of my kids like to keep food separated!)

 

Directions:

1. Heat oven to 400 F. While oven is heating, stir soup, milk, thyme, veggies and chicken in ovenproof skillet. Season with salt and pepper. Heat over medium high to a boil, stirring often.

2. If you are baking the biscuits on top, arrange them over the chicken mixture.

3. Bake for 20 minutes or until the biscuits are golden brown.

Shepherd's Pie

*Originally from Foodnetwork.com

For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk

For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas

Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.

Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.

Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.

Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.

Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.

Baked Oatmeal Casserole

This is our go-to for a special breakfast. You can make it ahead of time and bake it the morning of. It is delicious, seems fancy but is pretty easy to assemble!

2 c. rolled (not instant) oats

½ C. walnuts, toasted and chopped

1/3 c. sugar or maple syrup

1 tsp baking powder

1 ½ tsp ground cinnamon

½ tsp fine grain sea salt

2 c. milk

1 large egg or 2 medium/small eggs

1 ½ tbs unsalted butter, melted plus some to grease the pan

2 tsp vanilla extract

2 ripe bananas, sliced into pieces

1 ½ c. fresh or frozen berries

 

1.       Preheat oven to 375 with rack in top third of oven. Butter an 8x8 inch baking pan.

2.       In a bowl, mix together oats, half the walnuts, sugar if you are using it (not syrup), baking powder, cinnamon and salt. In another bowl, whisk together maple syrup, if using, milk, egg, butter and vanilla.

3.       Arrange bananas in a single layer in bottom of prepared baking dish. Sprinkle 2/3 of the berries over top. Cover the fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on countertop to make sure milk moves through oats. Scatter remaining berries and walnuts on top.

4.       Bake 40-60 minutes, until top is golden and oats have set.

Homemade Cream of _____ Soup Substitute - Dairy Free

I know at least one of you had asked for this recipe, and I am adding it here so I can find it again in the future. It is SO yummy and easy to make. It also uses ingredients that I usually have in my house. I used this to make a dairy-free chicken and rice casserole, and it was delicious. Just to kind of creamy comfort food that I miss on our dairy-free diet. Can be gluten free if you use a gluten-free flour.

The original recipe is for Cream of Chicken, but if you look at the end, there are notes for making Cream of Mushroom or Cream of Celery, too.

Originally from mywisemom.com

Ingredients (yields 4 cups, approx 2 cans)

• 2-1/2 cups organic chicken broth
• 1-1/2 cup almond milk
• 3/4 cups flour (gluten-free, if needed)
• 1 teaspoon real salt
• 1/2 teaspoon pepper
• 1/2 teaspoon parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 cup cooked mushrooms (optional)
• 1/4 cup cooked celery (optional)

Instructions

1. Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
2. Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
3. Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
4. Continue whisking 5-10 minutes until the mixture is smooth and thick.

For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.

Baked Oatmeal

We make this the night before and then bake it in the morning. This is the dish I brought to Christmas brunch. Enjoy! *Original recipe by Heidi Swanson*

2 c. rolled (not instant) oats
1/2 c. walnuts, chopped
1/3 cup sugar or maple syrup (plus more for serving)
1 tsp. Baking Powder
1 1/2 tsp. Ground cinnamon
1/2 tsp fine-grain sea salt
2 c. milk (room temperature works best)
1 large egg (we usually use 2)
1 1/2 Tbs butter melted, plus some to grease the pan
2 tsp vanilla extract
2 ripe bananas, sliced
1 1/2 c. fresh or frozen blueberries
(*We have also added copped apples to this as well as raisins*)

1. Preheat oven to 375F with rack in top third of oven. Butter 8x8 in pan.

2. In a bowl, mix together oats, walnuts, sugar (NOT maple syrup if using), baking powder, cinnamon, and salt. In another bowl, whisk maple syrup (if using), milk, egg, butter and vanilla.

3. Arrange bananas in a single layer in the bottom of prepared baking dish. Sprinkle 2/3 of berries over top. Cover fruit with oat mixture. Slowly drizzle milk mixture over oats. Gently give baking dish a few thwacks on the countertop to make sure the milk moves through oats. Scatter remaining berries on top.

Bake 35- 45 min, until golden brown and oats have set. (Ours always takes at least 45 min. - 60 min.) Serve with extra syrup.

Baked Spaghetti

Here's an old classic. I have had so many people ask for the recipe that I'm posting it on here so I don't have to keep retyping it! If I am making to bring to a friend, I often bake it in two square pans instead of a 9x13... one for them and one for us!

Ingredients:

1 lb. spaghetti, cooked according to package instructions
2 eggs
1/2 c. milk
3 c. Mozzarella cheese, grated
1 lb of bulk sausage, cooked in a pan until brown and crumbly
32 oz of spaghetti sauce

Procedure:
1. Preheat oven to 400. Spray a 9x13 pan.
2. Beat eggs in large bowl. Add milk and 1 1/2 c. of cheese.
3. Add spaghetti into the egg/milk mixture. Pour into sprayed pan and bake for 15 min.
4. Turn oven down to 350. Cover spaghetti with sauce. Make sure that all of the spaghetti is covered. Add the remaining cheese and then sprinkle the sausage on top.
5. Bake for 30 min. at 350.