Meat Dishes

All-American Classic Meat Loaf

2 eggs, lightly beaten

2/3 C. beef broth or dry red wine

1 T. Worcestershire sauce

3 slices sourdough bread, cubed (about 2 cups)

¼ C. gated Parmesan or Romano cheese

2 T. yellow mustard

4 cloves garlic, minced

¼ tsp. crushed red pepper

1 lb. ground beef sirloin

1 lb. ground beef chuck

1 med. Green sweet pepper, chopped

½ a med. Onion, chopped

½ C. ketchup

2 T. packed brown sugar

2 tsp. cider vinegar

Chopped fresh parsley, sliced green onions, and black pepper (optional).

• Preheat oven to 350º. In large bowl combine eggs, broth and Worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, 1 tsp. salt, ½ tsp. black pepper and crushed red pepper. Add meat, sweet pepper and onion. Using hands mix ingredients together well (do not over mix). Lightly pat meat mixture into 9x5x3” loaf pan. *With fingers lightly pull loaf away from sides of pan. (see Shape and Bake, below.)
• Bake, uncovered, for 1 ¼ hours. For topping, in small bowl stir together ketchup, brown sugar and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160º.
• Let stand 10 minutes. To remove, use two large spatulas inserted along short edges to lift loaf from the pan to a platter. Sprinkle with parsley, green onions and black pepper. Makes 8 to 10 servings.
• *Or shape the meat mixture in a 9” loaf in a baking dish. Bake as directed.

Shape and Bake: When shaping meat loaf, as in above recipe, in a 9x5x3” pan, use a light touch. Packing it tightly will make the loaf dense and tough. For even browning and to prevent drippings from pooling on the loaf, use your fingers to round the top while pushing the sides away from the edges of the pan.

Breakfast

Baked Egg Cups

Eggs

Canadian bacon or thinly sliced ham

Grated cheese

• Line muffin tin with a piece of Canadian bacon or ham.
• Crack egg into the piece of Canadian bacon or ham.
• Sprinkle with cheese.
• Bake at 375º for 15-17 minutes. The time will depend on how you like your eggs.
• Remove from pan and serve with toast and fruit.

Lynn’s Kitchen Adventures

Salads

Emily’s Crab Salad

1 (8 oz.) box small Shell macaroni

1 (16 oz.) pkg. imitation crabmeat, bite-size pieces

8-10 oz. baby sweet or petite frozen peas

1 C. mayonnaise

1 T. dill weed (we aren’t fans of dill, so I will probably not use)

1 hard-boiled egg, sliced (opt.)

• Cook the macaroni according to directions on the box. Rinse the cooked macaroni with cold water and drain. In a large mixing bowl, combine the macaroni, crabmeat and peas. Gently fold in mayonnaise and dill. If desired, you can add more mayonnaise or dill. Garnish with hard-boiled egg.
• Or combine crabmeat, peas, mayonnaise and dill. Stuff cooked large shell macaroni with crab mixture and serve as an appetizer.

“Spurs in the Kitchen” Cookbook

Pretzel Salad

Crust:

8 oz. pg. pretzels, crushed

¾ C. margarine, melted

¼ C. sugar

Jell-O Filling:

1 box strawberry Jell-O

1 C. strawberries, sliced

Topping:

1 C. cream, whipped

½ C. sugar

8 oz. cream cheese

Preheat oven to 350º. For Crust: Crush pretzels and mix in melted margarine and sugar. Press into 9x13” pan and bake at 350º for 10 minutes. Let cool. For Filling: Make Jell-o according to package directions and add in cut strawberries. Let Jell-O firm a little and pour over pretzel crust. Cover and refrigerate until Jell-O is firm. For Topping: In mixer, cream the cream cheese and sugar together and fold in the whipped cream (You can used Cool Whip too!) Spread over firm Jell-O layer. Yield: 12 servings.

Note: The recipe says that this is a salad but it makes a great dessert.

“Spurs in the Kitchen” Cookbook

Frozen Fruit Salad

8 oz. cream cheese

¾ C. sugar

16 oz. Cool Whip

16 oz. frozen strawberries, sliced

1 sm. Can crushed pineapple, drained

3 bananas, sliced

1 C. pecans, chopped

Mix cream cheese, sugar and Cool Whip together until well blended. Add in strawberries, pineapple, bananas and pecans. Put mixture into sprayed glass container and freeze for several hours. Take out about 15 minutes before serving.

“Spurs in the Kitchen” Cookbook

Chicken Dishes

Chicken Tacos

Nonstick cooking spray

½ C. chopped onion (1 medium)

1 clove garlic, minced

2 C. chopped cooked chicken

1 (8 oz.) can tomato sauce

1 (4 oz.) can diced green chile peppers, drained

12 taco shells

2 C. shredded lettuce

1 medium tomato, seeded and chopped

½ C. (2 oz.) finely shredded reduced-fat cheddar cheese and/or Monterey Jack cheese

• Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add the onion and garlic; cook until onion is tender.
• Stir in the chicken, tomato sauce and the chile peppers, Heat through.
• Divide chicken mixture among taco shells. Top with lettuce, tomato and cheese. Makes 6 servings.

Casseroles

Mexican Tortilla Casseroles

Nonstick spray

6 (6”) corn tortillas, each cut into 6 wedges

2 C. cubed cooked chicken

1 C. loose-pack frozen whole kernel corn

1 (16 oz.) jar salsa verde

3 T. light dairy sour cream

3 T. snipped fresh cilantro

1 T. flour

1 C. (4 oz.) crumbled Mexican Chihuahua or farmer cheese

Garnish: sour cream, fresh cilantro, chopped tomato, jalapeño pepper, thinly sliced (all are optional)

• Spray four 10-12 oz. baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350º oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, 3 T. sour cream, cilantro and flour. Divide mixture among dishes.
• Bake, uncovered, in a 350º oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minute more or until heated through. If desired, garnish with additional items. Makes 4 servings.
• To bake frozen casseroles: bake, covered, in a 350º oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese, bake for 5 to 10 minutes more or until heated through. Garnish as above.
• To microwave frozen casseroles: cover microwave-safe casseroles with waxed paper; microwave on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2, rotating the dishes once. Top with baked tortilla pieces and cheese, microwave, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Make Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture and vapor proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

Vegetables

Quick Baked Potatoes

4 potatoes, washed and scrubbed clean

3 T. butter, melted

Salt (about 1 tsp. or to taste)

3-4 T. grated Parmesan cheese (stuff in the green can works best)

• Cut the potatoes in half lengthwise.
• In a small bowl combine salt and cheese.
• Brush each cut half of potato with butter and dip in salt and cheese mixture.
• Place cut side down on an oiled cookie sheet. Bake at 375º for 30-40 minutes or until potatoes are fork tender.

Lynn’s Kitchen Adventures, September 2010

Soups

White Chili

1 T. olive oil

1 med. onion, chopped

1 tsp. minced garlic

2 (10 oz.) bags frozen oven-roasted diced chicken breast, thawed

1 (32 oz.) carton chicken broth

2 (15.8 oz.) cans great Northern beans, rinsed and drained

1 (1.25 oz.) pkg. white chicken chili seasoning mix

1 (11 oz.) can white shoepeg corn

Garnish: sour cream, shredded Monterey Jack cheese

In a large heavy-bottomed pot, heat oil over medium-high heat; add onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until tender. Stir in chicken, broth, beans, seasoning mix and corn. Bring to boil, reduce heat to low and simmer, stirring occasionally, for 30 minutes.

Green Chili

1 (18.4 oz.) pkg. pork tenderloin

1 lb. ground turkey

1 (12 0z.) pkg. andouille sausage, sliced

2 T. olive oil

1 lg. onion, chopped

2 lg. green bell peppers, chopped

1 tsp. minced garlic

1 (32 oz.) carton chicken broth

1 (16 oz.) jar salsa verde

1 (4.5 oz.) can chopped green chiles

1 (4 oz.) can diced jalapenos

Garnish: Sliced jalapenos, cilantro

• Preheat oven to 375º. In a baking pan, place pork. Bake pork tenderloin for 30 minutes. Let stand for 10 minutes. Coarsely chop pork.
• Heat a large skillet over medium-high heat; add turkey and sausage. Cook, stirring constantly, for 6 to 8 minutes, or until turkey is browned and crumbly, drain well on paper towels.
• In a large heavy-bottomed pot, heat oil over medium-high heat; add onion, pepper and garlic. Cook for 6 to 8 minutes, or until tender. Add pork, turkey and sausage to pan. Stir in broth, salsa, chiles and jalapenos. Bring to a boil; reduce heat to low and simmer, stirring occasionally, for 45 minutes.

Salads

Southwestern Cornbread Salad

1 (16 oz.) pkg. Mexican cornbread mix

1 (1 oz.) envelope Buttermilk Ranch Salad Dressing Mix

1 small head Romaine Lettuce, shredded

2 lg. tomatoes

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can whole Mexi-corn, drained

1 (8 oz.) pkg. shredded Mexican four-cheese blend

6 bacon slices, cooked and crumbled

5 green onions, chopped

• Prepare cornbread according to package directions; cool and crumble. Set aside.
• Prepare salad dressing according to package directions.
• Layer a large bowl with half of each cornbread, lettuce and next ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Serves: 10-12

Karen Williams, September 2010

Breakfast

Cutie Quiche Cakes

3 slices 100% whole wheat bread, cut into ½“ cubes

6 lg. eggs, beaten

1 (10 oz) box frozen cooked winter squash, thawed

1 C. pre-shredded reduced fat cheddar cheese

½ c. grated Parmesan cheese

2 T. real bacon bits or 2 slices cooked bacon, crumbled

• Preheat the oven to 375º. Generously coat a 12 cup muffin pan with nonstick cooking spray. Divide the bread cubes evenly and place into the muffin cups. Set aside.
• Whisk together the eggs, squash, cheddar cheese, Parmesan cheese and bacon bits. Using a ¼ C. measuring cup, pour the egg mixture into each of the muffin cups.
• Bake until golden brown, about 22 minutes.

Variation: for a sweeter alternative, replace the 3 slices of whole wheat bread with 3 slices of whole grain cinnamon raisin swirl bread (we like Pepperidge Farm) and replace the bacon bits with 2 T. of brown sugar.

Meal Makeover Moms, September 2010

Honey Butter

Blend 3 sticks room-temperature butter and ½ cup honey in a food processor until smooth. Divide between 3 pieces waxed paper, roll into logs and refrigerate.

Country Living, September 2010

Cakes

Blueberry Almond Cake

1 stick butter, melted

1 C. sugar

2 eggs

1 tsp. vanilla

1 C. flour

1 tsp. baking powder

¼ C. sliced almonds

½ C. blueberries

• Preheat oven to 350º.
• Butter a cast iron pan or a 9” cake pan generously – this helps attain the covered golden crust.
• Beat the butter and sugar together for 2 minutes or until light and fluffy.
• Add 1 egg at a time, until you find that the mixture looks homogenous and the eggs are thoroughly incorporated.
• Add the vanilla.
• Sift together the flour and baking powder and fold it into the egg mixture. Stir in the blueberries.
• Transfer the batter to the prepared pan, scatter the sliced almonds, and bake for 25-30 minutes (even lesser when using a small pan), until a skewer inserted in the center of the cake comes out clean.

Serve warm.

Summer Fruit Tea Cake

1 C. flour (or 1 ½ C. flour if you can’t find the almond flour)

½ C. almond flour

1 1/5 tsp. baking powder

2 ½ T. orange zest

¼ tsp. salt

½ C. butter, just melted

1/3 C. sugar + 4 T. sugar (or as per your taste)

2 eggs

1 tsp. vanilla

1 tsp. almond or orange extract

¼ C. milk

¾ C. cherries, pitted and halved

1 ½ C. blueberries

1 ½ C. peaches, about 3 peaches – chopped

Lightly toasted sliced almonds + confectioner’s sugar for topping

Butter and flour to grease and dust the pan

• Combine the flour, baking powder, orange zest and salt together in a bowl. Rub the zest with the flour to with your finger tips to release the oil.
• With a mixer/whisk, cream the sugar and butter together on medium speed for about 5 minutes, or until light and fluffy. Add the eggs one at a time, beating until fully incorporated between additions, while scraping down the sides of the bowl occasionally; whisk in the milk; then stir in the vanilla and the almond extract.
• Add the flour mixture in 2 or three shifts, mixing just until a lump free dough forms. It will not be a very runny dough. Refrigerate for about 40 minutes. While waiting, prepare your fruits.
• Preheat the oven to 350º. Butter a shallow 9” baking dish or tart pan. Divide the batter in such a way that one part is slightly greater in amount than the other. Spoon out the bigger amount of the batter evenly on the baking tin.
• Scatter the chopped fruits over the batter. Spoon over the other part of the batter over the fruits unevenly.
• Bake for 40-45 minutes or until lightly golden on the top. The toothpick inserted should come out clean.
• Cool completely before slicing. Sprinkle sliced almonds and confectioner’s sugar before serving.

Strawberry-Orange Shortcake Tart

1 ¾ C. flour

¼ C. plain yellow cornmeal

2 T. sugar

¾ tsp. baking powder

½ tsp. salt

6 T. cold butter, cut into pieces

1 lg. egg, lightly beaten

2/3 C. buttermilk

1 T. orange marmalade

1 (16 oz.) container fresh strawberries, cut in half

½ C. orange marmalade

2 c. heavy cream

2 T. sugar

Garnishes: fresh mint sprigs, sweetened whipped cream

• Preheat oven to 425º. Place first 6 ingredients (in order) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to large bowl.
• Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and up sides of a lightly greased 9” tart pan.
• Bake at 425º for 20 to 22 minutes or until golden and firm to touch.
• Microwave 1 T. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
• Stir together strawberries and ½ C. marmalade.
• Beat heavy cream with 2 T. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture.

Vegetables

Baked Beans

½ C. molasses

½ C. ketchup

¼ C. Dijon mustard

3 cans (15.5 oz. each) navy beans, drained and rinsed (or dried beans that have been cooked)

Salt and pepper

1 onion, chopped

4 slices bacon, cut into pieces (optional but good)

• In a pan cook bacon and onion together until onion is tender and bacon is cooked.
• Combine molasses, ketchup and mustard. Add beans and the onion bacon mixture and then season with salt and pepper. Mix well.
• Cover dish and bake 30 minutes. Uncover and cook 20-30 minutes more.

Lynn’s Kitchen Adventures, September 2010

Meat Dishes

Simply Delicious Shepherd’s Pie

1 ½ lb. lean ground beef (90% lean or higher)

2 lg. carrots, peeled and shredded (about 2 cups)

1 tsp. garlic powder

1 tsp. onion powder

1 (15.5 oz.) can pinto beans, drained and rinsed

1 (14.5 oz.) can tomato soup

1 ½ C. pre-shredded reduced-fat cheddar cheese

1 C. frozen corn kernels, thawed

Salt and pepper

3 to 4 mashed potatoes

2 T. grated Parmesan cheese

• Preheat oven to 375º.
• Place a large nonstick over medium-high heat. Add the beef, carrots garlic powder and onion powder and cook, breaking up the large pieces, until the meat is no longer pink and the carrots are tender, about 5 minutes. Drain any excess fat.
• Add the beans, tomato soup, cheese and corn and simmer until heated through, 2 to 3 minutes. Season with salt and pepper to taste.
• Spread the meat mixture evenly in a 9x13” baking dish. Top with the mashed potatoes, using a spatula to gently spread over the meat. Sprinkle the Parmesan cheese evenly over the potatoes.
• Bake until the meat mixture starts to bubble, about 10 minutes. Turn the oven to broil and broil until the top turns golden brown, 2 to 4 minutes.

Meal Makeover Meals, September 2010

Mexican Lasagna

1 lb. lean ground beef

1 lg. carrot, shredded (about 1 C.)

1 (16 oz.) jar salsa

1 (15.5 oz.) can black beans, drained and rinsed

1 (10 oz.) bag or box frozen corn kernels, thawed (about 2 C.)

1 tsp. chili powder

1 tsp. ground cumin

5 (8”) flour tortillas, cut in half

1 (16 oz.) container low fat cottage cheese

1 ½ C. pre-shredded reduced-fat cheddar cheese

• Cook the meat and carrot in a large nonstick skillet over medium-high heat, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
• Preheat oven to 375º.
• Add the salsa, black beans, corn, chili powder and cumin to the skillet and stir to combine.
• To assemble the lasagna, arrange a third (about 2 C.) of the meat mixture in a 9x13” baking dish. Layer half the tortillas over the meat, allowing them to overlap. Spoon half of the cottage cheese and ½ cup of the cheddar cheese over the tortillas and spread evenly.
• Place 2 more cups of meat mixture over the cottage cheese. Layer with the remaining tortillas and cottage cheese. End with the meat mixture.
• Top with the remaining cheddar cheese and bake uncovered until the cheese melts and the lasagna is heated through, about 25 minutes.

Meal Makeover Moms, September 2010

Skillet Pasta & Beef Dinner

1 tsp. canola oil

1 medium red bell pepper, finely diced (about 1 C.)

1 lb. lean ground beef (90% or higher)

1 (26 oz.) jar pasta sauce

2 C. water

8 oz. dried whole wheat blend rotini

1 C. pre-shredded part-skim mozzarella cheese (about 4 oz.)

¼ C. grated Parmesan cheese, optional

• Heat the oil in a large Dutch oven or saucepan over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, about 5 minutes.
• Add the meat and cook, breaking up the large pieces, until no longer pink, about 5 minutes. Drain excess fat.
• Stir in the pasta sauce and water, raise the heat to high, and bring to a boil. Stir in the pasta and return to a boil. Reduce the heat to medium and cook, covered, stirring occasionally, until the pasta is tender, about 15 minutes.
• Remove from the heat and stir in the cheese. Cover and let stand until the cheese melts, 5 minutes. Sprinkle with Parmesan cheese as desired.

Meal Makeover Moms, September 2010

Oven-Fried Pork Chops

4 (4 to 6 oz.) bone-in center-cut pork chops

¼ tsp. pepper

¼ tsp. salt

½ C. Japanese breadcrumbs (Panko)

¼ C. freshly gated Parmesan cheese

1 T. lemon zest

1 tsp. chopped fresh thyme

¼ C. vegetable oil (olive oil)

• Sprinkle pork chops with pepper and salt.
• Stir together breadcrumbs and next 3 ingredients in a large shallow dish. Dredge pork chops in breadcrumbs mixture.
• Cook chops in hot oil in a large skillet over medium-heat 5 to 6 minutes on each side or until done.

Southern Living, April 2010

Chicken Dishes

Tortilla Chip-Crusted Chicken

1 lb. chicken breast tenders

½ tsp. salt

¼ tsp. pepper

1/3 C. flour

½ tsp. dried oregano

½ tsp. chili powder

¼ tsp. ground cumin

2 lg. eggs

2 garlic cloves, pressed

Vegetable cooking spray

2 C. crushed tortilla chips

• Preheat oven to 425º. Sprinkle chicken with salt and pepper.
• Stir together 1/3 cup flour and next 3 ingredients.
• Whisk eggs just until foamy, and stir in pressed garlic
• Place a wire rack coated with cooking spray in a 15x10” jelly-roll pan.
• Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
• Bake at 425º for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.

Chicken & Broccoli Casserole with Crunchy Almond Topping

1 lb. boneless, skinless chicken breast halves, baked and cut into ½“ dice (about 2 ½ cups)

2 ½ to 3 C. small broccoli florets

1 (14.5 oz.) ready to serve all natural cream of chicken or cream of mushroom soup

1/3 C. light canola mayonnaise

¼ C. almonds, very finely chopped

¼ C. Panko breadcrumbs

2 T. ground flaxseed

2 T. grated Parmesan cheese

• Preheat the oven to 350º. Place the broccoli florets in a steamer basket and steam until crisp tender, about 3 minutes.
• Meanwhile, in a large bowl, whisk together the soup and the mayonnaise until well combined. Add the chicken and broccoli and stir gently to combine. Place in a 2 quart baking dish and set aside.
• To make the topping, mix together the almonds, breadcrumbs, flaxseed and Parmesan cheese. Spread evenly over the chicken mixture.
• Bake until the mixture bubbles and the topping turns golden brown, about 20 minutes. Serve over rice pasta or noodles.

Note: To cook the chicken, place in a baking dish, drizzle with olive oil and sprinkle with salt and pepper. Bake at 350º until the meat is cooked through and no longer pink in the center, 35 minutes.

Meal Makeover Moms, September 2010

Chicken Pot Pie Bundles

2 ½ T. extra virgin olive oil, divided

2 medium carrots, peeled and cut into ¼“ pieces (about 1 cup)

1 small onion, finely chopped (about ½ C.)

2 cloves garlic, minced

1 lb. boneless, skinless breast halves, cut into ½“ pieces

2 tsp. chopped fresh tarragon

½ tsp. salt

Pinch of black pepper

1 C. chicken broth

4 tsp. cornstarch

¾ C. frozen petite peas, thawed

¾ C. frozen corn kernels, thawed

2 T. grated Parmesan cheese

12 egg roll wraps (not the smaller wonton wrappers)

Preheat the oven to 350º.

• Heat 1 T. of the oil in a large nonstick skillet over medium high heat. Add the carrots and onion and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add 1 more T. oil and the garlic, and cook 1 minute more. Add the chicken, tarragon, salt and pepper. Cook until the chicken is no longer pink, about 5 minutes.
• Meanwhile, in a bowl, whisk together the chicken broth and cornstarch until well combined. Add to the skillet, along with the peas and corn, and bring to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
• To prepare the bundles, use a nonstick muffin pan with 12 medium size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous ¼ C. of the chicken mixture into each wrapper. Sprinkle the Parmesan cheese evenly on top. Bring the corners up and over the otp of the filling, pressing and folding to seal to the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.
• Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving.

Meal Makeover Moms, September 2010

Personal Pot Pies

2 (18.6 oz.) cans chicken pot pie-style soup, Progresso

1 (10 oz.) bag frozen mixed vegetables, thawed, Green Giant

2 C chopped cooked chicken

1 (14.1 oz.) pkg. refrigerated pie crust, Pillsbury

1 lg. egg

1 T. water

• Preheat oven to 450º. In a large bowl, combine soup, vegetables and chicken. Divide mixture evenly among 4 (8 oz.) ramekins or oven safe soup crocks.
• Pm a lightly floured surface, roll out both pie crusts into 16” rounds. Cut each into 2 (8”) circles, discarding remaining dough. Place dough rounds on top of ramekins, and crimp edges. Using a paring knife, cut 4 slits on top of dough to allow steam to escape.
• In a small bowl, whisk together egg and water. Brush top of each pie with egg mixture. Bake for 15 to 20 minutes., or until mixture is bubbly and crust is golden brown. Let stand for 5 minutes before serving.

Note: To make a 9” pot pie, prepare recipe as directed, placing soup mixture into a 9” pie plate. Gently place 1 pie crust on top, reserving the other pie crust for another use. Crimp edges and seal. Using a paring knife, cut 4 slits on top of dough to allow steam to escape. Brush top of pie with egg mixture. Bake as directed with egg mixture. Bake as directed.

White Chili

1 T. olive oil

1 med. onion, chopped

1 tsp. minced garlic

2 (10 oz.) bags frozen oven-roasted diced chicken breast, thawed

1 (32 oz.) carton chicken broth

2 (15.8 oz.) cans great Northern beans, rinsed and drained

1 (1.25 oz.) pkg. white chicken chili seasoning mix

1 (11 oz.) can white shoepeg corn

Garnish: sour cream, shredded Monterey Jack cheese

In a large heavy-bottomed pot, heat oil over medium-high heat; add onion and garlic. Cook, stirring occasionally, for 6 to 8 minutes, or until tender. Stir in chicken, broth, beans, seasoning mix and corn. Bring to boil, reduce heat to low and simmer, stirring occasionally, for 30 minutes.