I thought that it would be fun to list a few more of my favorite stockpile recipes! These are some of our family’s favorites! I hope that you will enjoy them too!
Chicken Pot Pie
This recipe is actually from my mother, but it is the easiest and tastiest chicken pot-pie that I have had anywhere! You may also substitute cooked turkey cutlets for the chicken. This is a great recipe to use up that leftover Turkey around the holidays!
1 box Pillsbury Refrigerated Pie Crust (the kind that you roll out)
2 cans of Veg-All (even the store brand mixed canned veggies works great-whatever you have in your pantry is just fine!)
1 can of Cream of Chicken
2-3 cooked chicken breasts shredded (other chicken pieces work great as well, but I prefer the white meat!)
Salt/Pepper to taste
~Mix all ingredients together. In a pie pan, unroll one of the pie crusts. Place chicken/veggie mixture on top. Unroll the remaining pie crust on top. Flute the edges of the crust just as you would on a regular pie. Place a couple of vents in the center of the pie. Place the chicken pot pie in a 350` degree until crust is nice and golden brown. Normal cooking time is 30-45 minutes. Remove from oven-let cool-Enjoy!!! Your family is sure to come back for seconds!
Mexican Chicken
This recipe is taken from my favorite Slow Cooker cookbook- Super Fast Slow Cooking. This wonderful cookbook can be found at www.gooseberrypatch.com As I have mentioned previously, I absolutely love my slow-cooker and try to utilize it as much as possible! This recipe is so easy! Drop the ingredients in your slow cooker and you will be on your way to a Mexican Fiesta!
15 oz. can black beans, drained and rinsed
2 15-1/4oz. cans corn, drained
1 cup picante sauce, divided
2 lbs. boneless, skinless chicken breasts
12 8-inch flour tortillas
For Garnish: Shredded cheddar cheese, sour cream, other Mexican toppings if desired.
Mix together beans, corn and ½ cup of the picante sauce in a slow cooker. Place chicken breasts on top; pour remaining picante sauce over chicken. Cover and cook on high setting for 2 ½ hours, or until chicken is tender. Shred chicken and return to slow cooker. Sprinkle with cheese; cover and cook until melted. Serve with tortillas and garnish with sour cream and your other favorite Mexican toppings if desired. Enjoy!! Serves 6.
Easy Sausage & Egg Casserole
I wanted to make sure that I added a breakfast recipe to the list, so here it is! This recipe comes from one of my favorite online recipe sites- www.allrecipes.com
1 pound bulk sausage (I have used fully cooked sausage patties before and just crumble them up; works just fine too!)
6 eggs
2 cups milk
1 tsp. salt
1 tsp. ground mustard
6 slices of white or wheat bread cut into ½ inch cubes
1 cup of shredded cheddar cheese
In a skillet, brown sausage, drain, and set aside. In a large bowl beat eggs; add milk, salt, and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11x7x2 inch baking dish. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator for 30 minutes before baking. Bake uncovered, at 350` for 40 minutes or until a knife inserted comes out clean. Enjoy! We love to have breakfast for dinner some nights!
I hope that you will enjoy these recipes! I know that there are hundreds of other recipes out there, but these are easy, quick and
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delicious! Also, most of the things in these recipes should already be in your pantry if you are a stock-piler like me! Keep your comments coming to me please! I would love to hear more of your favorite recipes!


