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sandy

1 can black beans, rinsed and drained
baby spinach
shredded pepper jack cheese
salsa
tortillas
sour cream (optional)

Put all of the fillings except sour cream on the tortillas, microwave 45 seconds or so to wilt the spinach, and enjoy! It’s so simple, but it’s filling and very yummy! Even the manly husband thinks this veggie entree is filling enough for him. Sometimes I serve a salad on the side made from chopped fresh tomatoes, avocado, cilantro, salt, and a little lime juice.

This is my current fav. It’s a Rachel Ray recipe.

Buffalo Chicken Pot Pie

3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), cut into bite-sized pieces
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces
3 stalks celery, chopped into bite-sized pieces
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (add more if you want more of a kick!)
Salt and freshly ground black pepper
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup of milk
1 cup crumbled bleu cheese

Yields: 6 servings

Preparation
Preheat the oven to 375º F.
Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown. Remove chicken chunks from skillet and reserve on a plate.

Add another 2 tablespoons of EVOO, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.

While the veggies are cooking start the sauce: In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.

Return the reserved chicken chunks to the skillet with the cooked vegetables and add the gravy, stirring to combine. Transfer everything to a 9×11″ casserole dish and set aside while you prepare the topping.

In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.

3/4 box of Bowtie Pasta (more of less depending on your love of pasta) OR pkg of angel hair pasta…it is delicious either way!
2 (small) cans of Hunts Basil, Oregano, Garlic tomato sauce
1/4 can of Hunts diced tomatoes (more or less depending on your love of pasta)
1 stick of butter
2 or 3 whole chicken breasts (diced)
salt, pepper, seasonings to taste
2 cups of shredded cheddar (more or less depending on your love of cheese)

DIRECTIONS:
*Preheat oven to 400^F
*Cook and drain pasta
*Cook the chicken breasts in skillet with a little butter and salt/pepper to taste, set aside
*Simmer 1 stick of butter, tomato products for 10-15 minutes
*Mix chicken, noodles, 1 1/4 cups of cheese, tomato mixture in a casserole dish
*Cook for 20-25 minutes at 400^F
*Remove and sprinkle remaining cheese on top, cook for 10 minutes longer

Serve with garlic bread or yummy rolls!

5 lb. (8-10 med/large) potatoes
1/2 stick margarine
8 oz. sour cream
8 oz. cream cheese
salt
pepper

Pare and cut potatoes. Boil potatoes in water until done. Drain and mash until smooth. Add all other ingredients to potatoes and beat until light and fluffy. Put in casserole dish and bake at 350 degrees for 30 min. When potatoes have 5 min left, cover potatoes with grated cheddar cheese.