Friday, March 23, 2012

Menu Friday

Happy {beautiful} Friday!

The weather in Dallas is absolutely gorgeous today, and it's supposed to stay this way all weekend. I love weekends, but when the weather is fabulous to accompany them, I love them even more!

Anyway, here's Menu Friday.:

I had my crazy schedule last week and was dead tired, but I was really craving a homecooked meal. Enter Penne Pasta Pie. This dish makes a monthly appearance in our home. It's cheesy, baked and is comfort food at its finest. Brandon absolutely loves it and calls it "The Cheesy Thing."

Modifications: I didn't add chicken to it this time, simply because I was too lazy to roast it and chop it up. {Trust me, it's just fine without it.} I also add a touch more Italian seasoning.

We went to my brother- and sister-in-law's house for a Mexican fiesta on St. Patty's Day {and to watch the Baylor men's basketball game}. My contribution? Skinny Girl Margaritas.

Because we live in Texas {and Brandon and I are crazy about Tex-Mex} we can never get enough food with Mexican flair. So, I made chicken avocado enchiladas and black beans.

Y'all. Y'all, y'all, y'all. These were so good. The picture doesn't do them justice. And, they made a ton. Not kidding when I tell you I'm most likely eating these tonight for leftovers.


Can I tell you a little story? Before we got married, I would eat goat cheese and crackers for dinner with a side of white wine. Wish I were joking. But now that we are married, I feel like I need to contribute more to this relationship than just cheese and crackers for supper. So, with a nod to my love of goat cheese, I try to make dishes that sneak it in every now and then. And this dish is no exception. It's easy {literally 20 minutes start to finish}, yummy involves goat cheese.

Can I tell you another story? This salad, affectionately named "the" salad by Jessica and me, is wonderful. It involves pecans {which I normally hate, but not in this salad}, pears, field greens, and WAIT FOR IT! Goat cheese. Topped with French vinagerette dressing. How can you not love it?

My mother-in-law's homemade chicken pot pie*

With all the rain in Dallas earlier this week, I wanted some cozy comfort food. And this {easy, cheap} chicken pot pie never disappoints. Hubs loves it, too. Duh, it's his mother's.

It's by no means a pretty dish, but it sure is a tasty one.

Wednesday - Friday:
Brandon is in Nashville for his company's annual conference, so it's just me and the cat. I've been eating lots of leftovers. Womp-womp.

And even though I didn't sleep last night with Brandon gone, I'm so energized by the gorgeous weather outside. So much so, I ran to Sephora and got a car wash over lunch. I'm so excited for my walk with Jessica tomorrow and my massage tomorrow night. Can't wait!

Happy weekend!!!

*Chicken Pot Pie

3 chicken breasts, boiled and shredded
1 pkg. (2) Pillsbury pie crusts
1 can cream of potato soup
1 can cream of chicken soup
1 can Veg-All, drained
Salt and pepper, to taste
Cooking spray

1. Preheat oven to 350*. Remove pie crusts from refridgerator and let stand for about five minutes.

2. Boil chicken breasts for 25-30 minutes. Remove from boiling water and shred using a hand mixer or the paddle attachment on a stand mixer {or your hands, but this is much easier}.

3. Once shredded, mix together: chicken, soups, Veg-All and salt and pepper, to taste.

4. Spray the bottom of a pie dish with cooking spray. Lay one pie crust in the bottom of the pie dish. Pour filling into pie dish. Top filling with second pie crust. Using a fork, crimp the sides together; poke a few holes in the top.

5. Bake at 350* for 30-35 minutes or until top and sides are browned. Cut using a pie cutter and serve immediately.


1 comment

  1. Thank you so much for posting the recipe for the Chicken Pot Pie! I plan on making this during the week!


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