It’s been another week fraught with worry. The markets are not looking good AGAIN and I’ve stopped going to cnn.com more than once a day. It’s just too painful.
So, in the spirit of comforting things, I’m putting two of my favorite recipe here to share with all of you.
Amy’s Favorite Chicken Pot Pie
-2 chicken breasts, cooked and cubed (I boil mine to keep them moist)
-2 cans cream of potato soup
-1 can Veg-All vegetables
-1 refrigerated pie crust (use can use either Pillsbury or the store brand)
Place bottom crust in a pie plate. Mix together chicken, veges and soup and pour into bottom crust. Top with second crust and crimp edges. Poke air holes in top of pie. Bake @ 375 degrees for approximately 45 minutes or until golden brown and bubbly.
Note – I’ve never tried a vegetarian version of the chicken pot pie, but I suppose you could just omit the chicken and add an extra can of soup.
Easy Pumpkin Muffins – makes 12 muffins
-1 boxed cake mix, any flavor (my favorite is spice or yellow, but even chocolate tastes good)
-1 15 oz can pumpkin puree (Libby’s or the store brand, both are okay)
-2 egg whites
Grease cupcake cups or line with cupcake papers. Fill each cupcake cup 3/4 full. Bake @ 350 degrees for 20 minutes. These are low-fat and yummy.
Wishing you all a warm and fuzzy weekend.