Gail's Easy Chicken Pot Pie

SERVES: 4-6

PREP TIME: 20min (+ 30min bake time)

INGREDIENTS

2 deep-dish pie crusts (1pkg)
2 large chicken breasts
1 can cream of chicken soup
16-oz bag of frozen mixed vegetables (green beans, peas / lima beans, carrots, corn)

DIRECTIONS

Preheat oven to 450 degrees. Boil chicken breasts in heavily salted water. While chicken is boiling, thaw frozen veggies (use half power in microwave if desired). When chicken is cooked through, shred chicken breasts.

Let refrigerated crusts stand at room temperature for 15 min or microwave on 30% power for 15 seconds before unrolling. Spray pan with non-stick cooking spray. Press one pie crust into pie pan. Mix shredded chicken, veggies, and can of soup together in a large bowl. 

Pour mixture into pie pan. Place second pie crust on top and fold top edge over bottom crust edge, then crimp as desired. Use a knife to cut 4-8 vents in top crust.

Bake at 450 degrees for 15 minutes, then add foil around the edges of the pie crust (to keep from burning) and bake another 10 minutes or until top crust has a golden brown color and mixture inside begins bubbling through vents. 

Expert tip: To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking or as directed in the recipe. Use a 12-inch square piece of foil; cut out a 7-inch circle from the center, and gently fold the foil “ring” around the crust’s edge. Or, you can just cut 4-inch strips and place them around the outside if you don’t feel like folding. If the whole top is browning too quickly, cover the whole pie with foil while it finishes baking. Be careful—the pie will be hot!
https://www.pillsbury.com/everyday-eats/desserts/pies-tarts/how-to-make-pie 

Melanie & Jed's Lasagna

Prep: 30min assembly + 1hr cook time
Serves: 12

INGREDIENTS
2 lbs ground beef
1 yellow squash, chopped
1 zucchini, chopped
1 sweet onion, chopped
1.5 jars of marinara sauce (recommend mix of herb/garlic marinara & three cheese marinara)
32 oz ricotta cheese
2 eggs
garlic salt, to taste
dried oregano, to taste
lasagna noodles, 9
shredded mozzarella cheese
other shredded cheeses (like cheddar or parmesan)

DIRECTIONS
Preheat oven to 350 degrees. 

Meat mix: brown ground beef, add oregano & garlic salt, then add chopped veggies, and 1.5 jars of your favorite marinara sauce. 

Ricotta mix: mix ricotta and eggs with a whisk. When combined, add a dash of garlic salt & oregano.

Boil water and cook lasagna noodles according to package, 8-9 min.

The build: spray 9x13 pan. Place 3 lasagna noodles in the bottom. Spread a layer of the ricotta mix on top of noodles with a rubber scraper. Add a layer using half of the meat mix. Sprinkle shredded mozzarella on top.

Repeat noodles, ricotta, meat, mozzarella sequence once more. Then for the final layer, add noodles, ricotta mix, and other shredded cheeses (recommend cheddar & parmesan). Sprinkle oregano on top for color. 

Spray a piece of aluminum foil with nonstick spray and lightly cover lasagna. Place a cookie sheet under the pan to catch any drips if it bubbles over. Bake at 350 for 45 min. Remove cover and bake additional 15 min. 

Serve with salad & bread.

Roasted Summer Squash and Zucchini

*Adapted from eatingbirdfood.com.

PREP: 30 min
SERVES: 4

INGREDIENTS
1 cup carrots, chopped into 1/2" pieces
2 small or 1 large yellow summer squash, chopped into 1/2" pieces
2 small or 1 large zucchini, chopped into 1/2" pieces
1/2 cup red onion, roughly chopped
1 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried parsley
salt & pepper to taste

DIRECTIONS
1. Preheat oven to 425 degrees before chopping vegetables.
2. Cover a large rimmed baking sheet with foil. Spread carrots on the baking sheet and place in preheated oven for 5 minutes, then remove before roasting with the rest of the vegetables. (This is to slightly soften the carrots so they cook more evenly with the other vegetables.)
3. Place all ingredients in a large bowl, including the carrots. Toss until the veggies are coated.
4. Spread mixture out onto the baking sheet and roast for 15-20 minutes, or until veggies are starting to turn golden brown and are crisp tender.

Mediterranean White Bean Soup

From Feel Good Foodie.

Prep: 45 minutes
Serves: 6

INGREDIENTS
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 celery rib chopped
6 cups vegetable broth
1 tsp dried thyme
1/2 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
3 15-oz canned white beans, drained and rinsed
2 cups baby spinach
fresh parsley for serving
grated parmesan cheese for serving

DIRECTIONS
1. In a large pot or saucepan, heat olive oil over medium high heat. Add onions and cook until onions are translucent, about 3-5 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes.
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.

Edison's Chocolate Chip Cookie Cake

Adapted from Life is But a Dish.

PREP: 30 min
SERVES: 8

INGREDIENTS
10 Tbsp unsalted butter, at room temperature
2/3 cup brown sugar
1/3 cup white sugar
1 egg, plus 1 egg yolk
1 tsp vanilla extract
1 2/3 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp salt (*NOTE: I think this is way too much salt--reduce to 1/2 tsp next time.)
1 cup chocolate chips, divided

DIRECTIONS
1. Preheat oven to 350 degrees and grease a 9" cake pan. Set aside.
2. Using a stand mixer or hand mixer, cream the butter, brown sugar and white sugar together for 2 minutes and then blend in the egg, egg yolk, and vanilla.
3. Add the flour, baking soda and salt and mix until combined. Use a wooden spoon or spatula to mix in all but 2 Tbsp of chocolate chips.
4. Press the cookie dough into the cake pan until evenly distributed. If using your hands, wet your hands lightly so the batter doesn't stick. Sprinkle the remaining 2 Tbsp of chocolate chips on top and press them down slightly.
5. Bake for 22-25 minutes until the top is golden brown. Let the cookie cool completely and then run a knife along the edge to loosen. Transfer to a platter. Pipe on frosting along the edges and add the sprinkles. If you don't want to pipe frosting you can simply spread on top. 

Strawberry Shortcake

Adapted from here.

PREP: 45 minutes
SERVES: 6 servings

INGREDIENTS
2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste + 3 Tbsp sugar + 2 tsp sugar
4 cups flour
1/4 tsp salt
5 tsp baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 tsp vanilla extract

DIRECTIONS
1. Hull and slice strawberries. Mix 1/2 cup sugar with sliced strawberries, adding more if strawberries are more tart. Gently crush a quarter of the berries, if desired, to release juices. Set aside, covered, for 30 minutes to develop flavor.
2. Preheat oven to 450 degrees.
3. Into a large mixing bowl, sift together flour, 3 Tbsp sugar, salt, and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix into a soft dough.
4. Knead the dough for one minute on a lightly floured surface, then separate dough into 6 equal sections. Lightly roll dough into biscuit-shaped rounds.
5. Use a little butter to grease a baking sheet or spread parchment paper on a baking sheet. Place rounds spread apart on the baking sheet and brush a little butter on the tops of the rounds.
6. Bake for 10-15 minutes, or until golden brown.
7. Beat remaining cream until it thickens. Add vanilla and 2 tsp sugar, then beat again just until thick.
8. Remove from the oven and slice shortcakes. Plate shortcakes open with strawberries (and sauce) and top with fresh whipped cream.


Tips:
Do NOT overbeat whipped cream.
Keep whipping cream as cold as possible to help it thicken quickly--place bowl with cream in a pan of ice water while beating, just be careful to not get water into the cream.

Headmaster's Chocolate Chip Scones

*This recipe is from the headmaster at my kids' school. She always makes these when they have parent open houses.

SERVES: 8
PREP: 30 min

INGREDIENTS
2 cups flour
1/4 cups sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1 1/2 cups heavy whipping cream
2 Tbsp melted butter
2-3 Tbsp sugar for dusting

DIRECTIONS
Preheat oven to 425 degrees. Mix dry ingredients and chips in a large mixing bowl with a fork. Add the cream and mix with fork, incorporating a bit more cream until it is a sticky mass. Turn out onto a floured surface and knead a few turns (do NOT overdo!) and then pat into a 10" circle. Brush melted butter on top and sprinkle with sugar. Cut into 8 or 16 wedges and place onto an ungreased cookie sheet about 1/2" apart. (Baking stones produce the best scones.) Bake 12-15 minutes. Cool on a baking rack. Enjoy!

Variations: substitute other flavors of chips or cranberries and orange zest