Tuesday, February 26, 2013

Easy Mushroom Pizza Pie

This past week I've started doing something I've heard about but never done. I've started to "celebrate" Meatless Mondays. Every Monday I'll be a vegetarian for one day. I'm hoping it will help me make better choices of what I eat, plus it makes me eat my fruits and veggies rather than starches and meat.

So yesterday I made a recipe which I have done before but haven't shared on here. It's called Easy Mushroom Pizza Pie. It's very easy to put together, although I may tweak a few things the next time I make it. Here we go!


  • 1 (4 oz) can mushroom pieces and stems, drained
  • 1/3 cup grated Parmesan cheese
  • 1 1/2 cups milk
  • 3 large eggs
  • 3/4 cup Original Bisquick mix
  • 1/2 cup pizza sauce
  • 1/4 cup grated Parmesan cheese
  • 1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz)


  • Heat oven to 425°F. Spray 10-inch glass pie plate with cooking spray. Sprinkle mushrooms, and 1/3 cup Parmesan cheese in pie plate.
  •  In medium bowl, stir milk, eggs, and Biquick mix with fork or wire whisk until blended. Pour over vegetable mixture in pie plate.

  • Bake 20 minutes. Spread pizza sauce over top. Top with remaining ingredients. Bake 15 to 20 minutes longer or until cheese is light brown. Let stand 5 minutes before cutting.
My Take

What I love most about how this turns out is the egginess of it. Reminds me of a souffle, but a lot quicker and easier. The original recipe called for onions both on the bottom and top, but since I don't like onions, I just took them out. If you would like to add them back in, then for the bottom, add 2/3 cup chopped and for the top put 1/3 cup cup. You can also add 1/2 cup chopped green bell pepper for the top as well.

I think next time I make this, I'm going to use fresh mushrooms and sauté them before putting them into the pie plate. I think that will give it more flavor than just using the canned mushrooms.

So, have you ever done a Meatless Monday, or anything like that? How did it work out for you. Was there any recipes you turned to?

Monday, February 18, 2013

Slow Cooker Chicken Pot Pie

I recently had a couple of boneless skinless chicken breasts hanging out in my freezer that I wanted to use up. I know chicken is healthy for me, but I get burned out on it super fast, and I don't like eating just a chicken breast. So, I scoured the Internet, searching for something I could make with the few ingredients I had on hand (didn't do a good job this week on thinking ahead grocery-wise).

What I came up with was a slow cooker chicken and dumplings. I found a few recipes, and then I noticed some of them added veggies, so to me, it seemed more like a slow cooker chicken pot pie. I thought, "Hey, I have some canned veggies that have been lounging around my pantry for a long time. This'll be a good time to use them! There's also some baby carrots which need to be used up too!" So I did some more digging. I found a recipe that seemed good to me, but I decided to change it to suit what I had on hand. So the following is what I put in mine. In the "My Take" section, I'll let you know what I liked, didn't like, and what I would change next time I make it.

A few of the ingredients you'll need

  • 2 large skinless boneless chicken breasts
  • 1 cup chopped carrots
  • 2 (10.5 oz) cans condensed cream of chicken soup
  • Garlic salt
  • Celery salt
  • Ground black pepper
  • Mrs. Dash's no-salt original recipe
  • Onion poweder
  • 1/2 can sweet peas
  • 1/2 can green beans
  • 1 1/3 cup Bisquick mix
  • 6 tablespoons milk

Throw everything except for the Bisquick mix and milk into the crock pot, just sprinkling the garlic salt, celery salt, ground black pepper, Mrs. Dash's, and onion powder onto the chicken breasts to season them. Cook on Low for 5 hours. After 5 hours, shred the chicken in the crock pot. Cook for 1 more hour on Low. Mix the Bisquick and milk together to make dumplings. Drop the dumplings, spoonful by spoonful, into the crock pot. Cook on High for 45 minutes to 1 hour. Dish is done when the dumplings are cooked all the way through.

After the chicken has been shredded

My Take

I was pretty unsure as to how this was going to turn out, but my fears were proved wrong. This was amazing! I was worried that it would be too salty or the dumplings wouldn't cook right, but nope! I was pretty amazed that the dumplings cooked so well in the slow cooker.

I initially made the dumpling recipe as listed on the Bisquick box, but it didn't look like enough, so I doubled it. I'm glad I did.

People have also used canned biscuits, but since I didn't have any on hand, I just did the dumplings. It's also said that you should cut the chicken into chunks before you put it in the crock pot, but I've found that if you leave the breasts whole, they hold their juices better and stay more moist.

If you love home made chicken pot pie, I highly encourage you to make this. Feel free to substitute your own veggies and add some more. I think next time I make it I may add a bit of water, as I wanted it a bit more soupy. The biscuits/dumplings tend to suck up the moisture once added.

In conclusion, this will be added to my crock pot recipes and I will definitely make this during the winter months. Especially when the temperatures are as cold as they are today: 1 with a windchill of  -2!

Tuesday, February 12, 2013

Spicy Chicken Taco Soup

I love chicken tortilla soup and recently I've been craving a bowl. So I jumped online to check out a few recipes. I knew I wanted to cook it in the slow cooker, as Lucy screaming through the baby gate makes it difficult to spend a lot of time cooking in the kitchen. Because I was looking for a specific flavor, I took different ideas from several different recipes. I had bought a smoked chicken from which I made a stock from and used the meat in this recipe. The meat added a very delicious flavor to the whole soup.


  • 2 boneless skinless chicken breasts
  • 1 (8 oz) can tomato sauce
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans
  • 1 (16 oz) can chili beans
  • 1 can kernel corn (I used about a cup of frozen)
  • 1 cup chicken broth
  • 1 tablespoons homemade taco seasoning
  • Cilantro to taste
  • Sour cream, yellow corn tortilla chips, shredded cheese, avocado, etc. for garnishing

Dump everything expect for the cilantro into the slow cooker and mix well. Cook on Low for 5 hours. Shred the chicken and add the cilantro. Cook for another 30 minutes. Serve topped with whatever garnishes you wish.

My Take

I called this "spicy" because to me, all I could taste was heat unless I dumped quite a bit of sour cream into it. I'm not quite sure where it came from, so I'm going to make some tweaks to it and make it more tame for me. I'm also not sure if the cilantro being cooked into the soup really added anything, so next time I may just save it for a garnish.

Because I used pre-cooked chicken, the cooking time may have to be extended if you're using raw chicken breasts.

Have you been craving any soups this winter? Have you done any experimenting with recipes you've found? Do you have a favorite taco/tortilla soup you make every time? Let me know in the comments. I love hearing from you guys. :)

Tuesday, February 5, 2013

Passing of a Modem

So sorry for no recipes. This past weekend our modem died, so no Internet at the moment. Also, my daughter and husband both succumbed to a nasty 24 hour bug.

But fear not! I have been experimenting with recipes and actually have 3 that I'm currently working on. 2 of them just need to be written down, while the other one is currently cooking away in my slow cooker. All of them are slow cooker recipes, which I'm currently loving.

Be looking forward to those, and I'll get them up as quickly as I can (once we get internet back)