Chicken Pot Pie

Oh. My. Goodness. This was so delicious, so amazing, Dan and I literally could not stop eating it. We stuffed ourselves silly. I used to love eating the little frozen chicken pot pies from Marie Calendar's, but never again. This was better in every way! I got the recipe from HERE.



Chicken Pot Pie

• 1 pound skinless, boneless chicken breast halves - cubed


• 1 C carrots, sliced


• 1 C frozen green peas


• 1 C celery, sliced


• 1 C frozen corn


• 1/3 C butter


• 1 small onion, chopped


• 1 clove garlic, minced


• 1/3 C all-purpose flour


• 1/4 tsp black pepper


• 1/4 tsp celery seed


• 1 3/4 C chicken broth (potentially less)


• 2/3 C milk


• 2 (9 inch) unbaked pie crusts


• About 3 tsp chicken bouillon

Preheat oven to 425° F.

In a saucepan, combine chicken, carrots, peas, corn and celery. Add water and chicken bouillon to cover and boil for 15 minutes (about 1 tsp bouillon to 1 C water). Remove from heat, reserve as much broth as possible, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, pepper and celery seed. If needed, make more chicken broth with bouillon to add to the reserved broth until you have 1 3/4 C. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Stir in chicken and vegetables.

Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts

Serving Size 346 g

Amount Per Serving

Calories 272 Calories from Fat 121

% Daily Value*

Total Fat 13.4g 21%

Saturated Fat 7.4g 37%

Trans Fat 0.0g

Cholesterol 73mg 24%

Sodium 462mg 19%

Total Carbohydrates 18.7g 6%

Dietary Fiber 3.2g 13%

Sugars 5.5g

Protein 21.3g

Vitamin A 75% • Vitamin C 23% Calcium 6% • Iron 6%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin A

Bad points

• High in saturated fat

Not too unhealthy, compared to a store-bought pot pie! Healthier and much tastier. Serves 4-6.

Georgian Spicy Roast with Pomegranate Sauce

This recipe from Georgia (the country, not the state) was amazing. It comes from the same Russian cookbook I mentioned HERE. I made a few changes since not all of the ingredients are readily available in the U.S. I'll give you the recipe straight from the book with my changes noted.

Georgian Spicy Roast with Pomegranate Sauce


Spice Paste

• 3 Tbsp sweet Hungarian paprika (I could not find Hungarian paprika ANYWHERE. I read you have to purchase it at a specialty store or online. I used regular paprika).
• 2 tsp hot Hungarian paprika (same problem as before. I found a smoked paprika by McCormick Gourmet and used that. I was a little worried, but ended up really liking the flavor ... even though it's not really any more spicy).
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek (another specialty or online ingredient. I omitted this, but I've read you can substitute ground mustard).
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt

• 1 picnic pork shoulder, 6 lbs (I used a 3lb pork tenderloin and cut everything else in half).
• 6 large cloves garlic, slivered
• 1/2 C beef broth
• Pomegranate sauce (recipe follows)
• Fresh cilantro, chopped for garnish

In a small bowl, combine all the spices for the paste. By teaspoonfuls, add just enough cold water to get a medium-thick paste. 

Remove the skin (if you use a tenderloin, this is not necessary) from the roast and trim off all but a thin layer of fat (this will keep the roast moist during cooking). Make deep slits all over the pork.

Add the garlic slivers to the spice mixture and stir to coat. Insert the coated garlic slivers, as deep as possible, into the slits in the roast. With a spatula, spread the remaining mixture all over the meat. Cover and refrigerate for at least 12 hours (I only had time for 4 1/2 hours and it still turned out great). 

Preheat oven to 400° F.

Place the roast on a rack in a roasting pan (if you're doing the 3 lb tenderloin, you can cook it in a 9 x 13 in. Pyrex). Add the stock to the roasting pan and roast for 30 minutes (I found that I still needed the entire 1/2 C broth even with a smaller roast). Reduce the oven temperature to 325° F and roast for another 3 1/2 hours, basting with the pan drippings. Test the roast by pricking it with a skewer. When it is cooked, the skewer should slide in easily and the juices should run clear (internal temperature should reach at least 160° F).

Remove the roast from the oven and let it stand for 15 minutes before carving. Carve the meat and arrange on a serving platter. Spoon the Pomegranate Sauce over the meat and sprinkle with cilantro.

Original recipe serves 6. My variations serve 4-5.


Pomegranate Sauce

• 3 1/2 C pomegranate juice
• 2 cloves garlic, crushed in a garlic press (I would honestly omit the garlic. With the garlic inside the roast, it's just too much).
• 1/8 tsp red pepper flakes
• 2 Tbsp cilantro, finely chopped
• Salt, to taste
• Pomegranate seeds

In an enameled saucepan, reduce the pomegranate juice over high heat to 1 1/2 C, about 20 minutes.

Stir in the garlic, pepper flakes, cilantro and salt and allow to cool to warm or room temperature. Before serving the sauce, add a fistful of pomegranate seeds. 

Makes about 1 1/2 C. 

Nutrition Facts

Serving Size 677 g

Amount Per Serving

Calories  454 Calories from Fat  90

% Daily Value*

Total Fat  10.0g 15%

Saturated Fat  3.3g 17%

Trans Fat  0.1g

Cholesterol  199mg 66%

Sodium  383mg 16%

Total Carbohydrates  14.6g 5%

Dietary Fiber  0.9g 3%

Sugars  11.5g

Protein  72.1g

Vitamin A 22% • Vitamin C 3% Calcium 3% • Iron 21%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in niacin
• High in phosphorus
• High in riboflavin
• Very high in selenium
• Very high in thiamin
• Very high in vitamin B6

Bad points

• High in cholesterol

Thai Coconut Sticky Rice with Mango

I really love Thai food. I would love to learn more Thai recipes. This is one of our favorite desserts ever -- it's so amazing! I encourage you to try it. Tonight. HERE is where I found the recipe.

Thai Coconut Sticky Rice with Mango

• 1 C uncooked jasmine rice
• 2 C water
• 1 C coconut milk
• 2/3 C white sugar
• 1/3 tsp salt
• 1/3 C coconut milk
• 2/3 Tbsp white sugar
• 1/6 tsp salt
• 2/3 Tbsp tapioca starch
• 2 mangoes, peeled and sliced

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

While the rice cooks, mix together 1 C coconut milk, 2/3 C sugar, and 1/3 tsp salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Make a sauce by mixing together 1/3 C coconut milk, 2/3 Tbsp sugar, 1/6 tsp salt, and the tapioca starch in a saucepan; bring to a boil.

Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds.

Serves 4.

Nutrition Facts

Serving Size 385 g

Amount Per Serving

Calories  554 Calories from Fat  174

% Daily Value*

Total Fat  19.4g 30%

Saturated Fat  17.0g 85%

Cholesterol  0mg 0%

Sodium  308mg 13%

Total Carbohydrates  94.8g 32%

Dietary Fiber  5.6g 23%

Sugars  53.4g

Protein  5.4g

Vitamin A 16% • Vitamin C 52% Calcium 3% • Iron 16%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol

Bad points

• High in saturated fat
• Very high in sugar

All about Peyton

My baby is getting so big.

Let me tell you a little bit about my rapidly-growing, sweet little boy:

On Wednesday, he turned SIX MONTHS OLD. I can't believe how quickly the time has flown by.

For his 1/2 birthday, we took him to the doctors. He weighed in at 17 lbs 8 oz and measured 27 inches long. That's the 50th and 70th percentile, respectively.

Peyton LOVES to explore EVERYTHING. He crawls (no more scooting for this little man) everywhere and gets into everything. He finds any wire that's not carefully tucked away and tries to chew on it. He tips over baskets and toy boxes and is not deterred by any sort of obstacle -- he'll knock it down, climb over it -- he'll do whatever it takes to get to whatever catches his eye.

Peyton pulls himself to standing and even walks with a walker. He and the walker have somewhat of a love-hate relationship, though. Peyton has fallen a couple times and so he gets a little scared of it. He'll only walk around with it if mommy or daddy is right next to him to help if he gets stuck/falls. Unfortunately, this awesome new talent means the couch is no longer the perfect hiding place. I need more tall surfaces. Ha.

Peyton now has one lonely little tooth. He's no longer defective, and it's super cute.

Peyton loves to say, "Dadadada Babababa Blahblahblahblah Gagagaga," all day long.

Peyton gives the best hugs and kisses. If you're sitting on the floor, he'll grab your knees, stand up, reach for your shoulders, climb onto your lap and hug you around the neck. When you get him from his crib or lie on the floor, he'll grab your face and plant a big, open-mouth wet one on the lips. I love it.

Peyton's favorite time of day is dinner. Sweet potatoes, carrots, apples, peaches, squash and banana puffs are among his favorite things. Oh, and water -- but it has to be from a cup. And don't even think about feeding him green beans.

Peyton enjoys singing time and loves a good massage. He sits very still and smiles really big when you rub his little feet.

If you want to see Peyton laugh, act like a monkey. I'm not even kidding.

Peyton knows what, "No!" means ... and he totally ignores it. And smirks while doing so.

Peyton wants to be able to feed himself so badly. He loves to play with his spoons and put them into his mouth over and over again, as if he's eating. He also likes to use them as drum sticks.

I love my little Peyton!

Pizza without the Red Sauce

I got most of this recipe HERE. Boy, was it tasty. I made a couple changes, including my own recipe for sun-dried tomato pesto. Check it out!

Pizza without the Red Sauce

• 2 Tbsp butter, melted
• 3 Tbsp olive oil
• 3 Tbsp minced garlic
• 3.5 oz sun-dried tomatoes
• 1/4 C fresh basil leaves
• 3 tsp fresh oregano
• 3 Tbsp grated Parmesan cheese
• 1 unbaked pizza crust
• 1 tomato, sliced
• 1 bunch fresh spinach, torn
• 1 onion, sliced
• 1 fresh jalapeno pepper, chopped
• 2 oz feta cheese, crumbled
• 3/4 C mozzarella, grated 

Preheat oven to 375° F.

Combine the butter, olive oil, garlic, sun-dried tomatoes, basil and 2 Tbsp Parmesan in a blender. Blend until mostly smooth, adding water as needed to form a medium-thick pesto paste. 

Spread the pesto mixture onto the pizza crust. Top with torn spinach, onion, oregano and jalapeno. Sprinkle feta and mozzarella on top. Top with slices of tomato. 

Bake at 375° F, until cheese is melted and crust is cooked, about 15 minutes.

Nutrition Facts

Serving Size 225 g

Amount Per Serving

Calories  310 Calories from Fat  224

% Daily Value*

Total Fat  24.8g 38%

Saturated Fat  10.6g 53%

Cholesterol  43mg 14%

Sodium  440mg 18%

Total Carbohydrates  11.8g 4%

Dietary Fiber  3.6g 14%

Sugars  3.6g

Protein  12.7g

Vitamin A 177% • Vitamin C 59% Calcium 39% • Iron 19%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• High in manganese
• Very high in vitamin A
• High in vitamin C

Bad points

• High in saturated fat

California Grilled Veggie Sandwich

This sandwich was so good! I love meatless entrees, especially ones with big, bold flavors. This was awesome! HERE is where the recipe came from.



California Grilled Veggie Sandwich:

• 1/4 C mayonnaise
• 3 cloves garlic, minced
• 1 Tbsp lemon juice
• 1/8 C olive oil
• 1 C sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced (I used yellow)
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, cut in half like sandwich rolls (I ran out of time to make my own focaccia bread this time ... but I've found a recipe I'd like to try for next).
• 1/2 cup crumbled feta cheese

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator for at least 1 hour.

Preheat oven to 375° F.

Preheat the grill for high heat (I used the George Foreman). 

Toss vegetables with olive oil in a large bowl. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them (If you're using a Foreman, you can just pile on the veggies and close). Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, sprinkle each one with feta cheese and layer with the vegetables. Wrap sandwiches in aluminum foil and place on a baking sheet. Bake for 5-10 minutes. Remove and enjoy as open faced grilled sandwiches.

Nutrition Facts

Serving Size 185 g

Amount Per Serving

Calories  198 Calories from Fat  143

% Daily Value*

Total Fat  15.9g 24%

Saturated Fat  4.5g 22%

Cholesterol  21mg 7%

Sodium  322mg 13%

Total Carbohydrates  11.3g 4%

Dietary Fiber  1.7g 7%

Sugars  5.0g

Protein  4.2g

Vitamin A 19% • Vitamin C 73% Calcium 12% • Iron 3%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin C

Bad points

• High in saturated fat  

Ratatouille Pasta

We've all seen the movie, and this dish is actually very tasty!



Ratatouille Pasta:

• 2 C diced peeled eggplant
• 2 C sliced zucchini
• 1/2 tsp salt
• 1 1/3 C uncooked spiral pasta
• 1 C sliced onion
• 1 Tbsp olive oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 Tbsp tomato paste
• 3 tsp fresh oregano
• 1/2 tsp garlic powder
• 3 tsp fresh basil
• Dash pepper
• 1 C shredded part-skim mozzarella cheese

Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.

Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted.

Nutrition Facts

Serving Size 272 g

Amount Per Serving

Calories  175 Calories from Fat  87

% Daily Value*

Total Fat  9.6g 15%

Saturated Fat  4.2g 21%

Cholesterol  15mg 5%

Sodium  461mg 19%

Total Carbohydrates  14.6g 5%

Dietary Fiber  4.6g 18%

Sugars  7.1g

Protein  10.2g

Vitamin A 27% • Vitamin C 47% Calcium 26% • Iron 8%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• High in dietary fiber
• High in phosphorus
• High in potassium
• High in vitamin A
• Very high in vitamin C

Bad points

• High in saturated fat
• High in sodium