Easy Chicken Pot Pie

(photo by me)

We had this delicious meal at a friend's house for dinner (Thanks Molly!) We asked her for the recipe and found out it is a simple 30 minute dinner by Kraft. Original recipe here.


1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 cups chopped cooked chicken or turkey
1 pkg. (10 oz.) frozen mixed vegetables
1 can (10-3/4 oz.) less sodium condensed cream of chicken soup 1 cup milk


In a large bowl, add hot water to stuffing mix and stir just until moistened. Set aside.

Open bag of frozen vegetables and spread evenly in a 9x13 baking dish. Add chicken and mix with vegetables.

In a small bowl, whisk soup and milk together and then pour evenly over chicken mixture. Spread stuffing on top.

Bake at 375F degrees for 30minutes. That's it!

SUPER EASY and quick!

Spinach and Ham Strata

This smells so good while it's baking. We made it for dinner, using up leftover Christmas dinner ham the first time I made it. The sourdough bread is a must to make this recipe really stand out!

1 large loaf fresh sourdough bread, cut into 1" chunks

1 glug of oil (I use canola)

1 pkg (10oz) frozen spinach, thawed and drained very well

1/2 onion, finely chopped

1 red bell pepper, finely chopped

1+ cup ham, cut into small bite size pieces

7 eggs

2 1/2 cups milk

2 handfuls Italian mix shredded cheese (parmesan & mozarella mix)

1/4 tsp salt

1/4 tsp pepper

2 shakes of ground nutmeg

In a saute pan, add oil, red bell pepper and onion. Cook until just tender. Add spinach and ham and cook for about 3 minutes on med-high heat. Set aside.

In a large bowl, whisk together eggs, salt, pepper, and nutmeg. Then whisk in milk. Set aside.

In another very large bowl, combine bread chunks with the spinach/ham mixture with 1 handful of cheese. Spread mixture into a 9x13 baking dish.

Pour egg mixture evenly ontop of bread/spinach in pan. Sprinkle remaining cheese on top.

Bake at 350F degrees for 45-55 minutes or until set. YUMMY!

New York Cheesecake

photo by me
Recipe by Kraft

This is a delicious recipe and wasn't as hard as I thought it was going to be! I'm definitely going to be making more cheesecakes in the future...which is good for my mouth but not for my waistline!

1 cup graham cracker crumbs (smash in a plastic ziplock for no mess)

3 tbsp sugar

3 tbsp butter, melted

5 pkg (8oz each) cream cheese, softened (take out of pkg and microwave for a few seconds)

1 cup sugar

3 tbsp flour

1 tbsp vanilla

1 cup sour cream (I use light)

4 eggs

1 can (21oz) cherry pie filling

Mix crumbs, 3 tbsp sugar and butter; press firmly onto bottom of 9 inch springform pan. Bake at 325 F degrees for 10 minutes.

In a large bowl, mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325 F degrees for 1 hour 5 minutes, or until center is ALMOST set if using a silver springform pan. (Or bake at 300 F for 1 hour 5 minutes if using a dark non stick springform pan). The cake will look really tall in the oven, right when you remove it. It will gradually settle down a few inches while cooling.

Loosen cake from side of pan; cool before removing rim of pan. Refridgerate 4 hours or overnight.

Top with pie filling right before serving. Store leftovers in fridge.

Makes 16 servings.