Once a Month Mom Faves

Chickpea Pot Pie

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

• 1 cup chickpeas, cooked
• 2 cups vegetable blend (carrots, corn & peas or any vegetable blend)
• 1.25 cups onion, chopped and caramelized
• 1 teaspoon Italian seasoning
• 10.5 ounces cream of mushroom soup
• 2 tablespoons milk or soy milk
• 2 9-inch pie crusts

Directions:

Mix all ingredients, except pie crusts. Place crust in pie plate. Fill pie with mixture. Top with additional crust, slitting to allow steam to release. Repeat for additional pies if necessary. Divide among freezer bags and freeze.

Bake at 425 for 30-40 minutes, until golden and bubbly. Tip: wrap crust edges with foil for the first 15 minutes to avoid burning.

Freezing Directions:

To serve: Bake at 425 for 30-40 minutes (thawed) or 50 minutes (frozen), until golden and bubbly.

Ireland fam review: EVERYONE GOBBLES THIS UP!!!

Grilled Cilantro Lime Chicken

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

• 1 pound chicken breasts, preferably organic
• 2 Tablespoons extra virgin olive oil
• 2 medium limes, juiced
• 2 medium garlic, cloves, minced
• 2 Tablespoons cilantro, fresh, chopped
• 0.25 teaspoons salt
• 0.125 teaspoons pepper
• 1 cups Salsa Verde

Directions:

Mix olive oil, garlic, lime juice, cilantro, salt and pepper in a bowl. Divide and pour into freezer bag with Chicken marinade for at least one hour or freeze until ready to use. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

Freezing Directions:

Divide and pour into freezer bag with Chicken. Freeze until ready to serve. TO SERVE: Thaw. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

Ireland fam review: EVERYONE GOBBLES THIS UP TOO, FLAVORFULLLLL!!

Cheesy Green Bean Skillet - Finding Joy in My Kitchen
{Print Recipe}

1 C brown rice
2 C chicken broth
8 oz mushrooms, sliced
1 C water
1 T minced onion
1/4 tsp. pepper
1/8 tsp. salt
1 C shredded extra sharp cheddar cheese
2 C green beans

 I have now made this recipe entirely in the rice cooker.  Cook the rice on the bottom, steam the veggies over the top in the steamer while the rice cooks.  Then, add the cheese to the rice.  Finally, stir in the veggies.  I love making it this way -- the rice cooker does all the work for me :)  

Ireland Fam Review: Mom and Kids LOVED this meal, dad thought it was ok

Farmers’ Market Skillet

Serves 2-3

Ingredients:
1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced (or half a large one)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta
2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

*If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.

Ireland Fam Review: We all were VERY PLEASANTLY Surprised with how delIC this dish is!! Try it!!

This creamy, quinoa-based dish utilizes in-season, locally grown produce including zucchini, sweet corn, and tomatoes, wrapped up in melty feta cheese, and seasoned with herby, fresh basil. Plus it’s made in just one skillet!

I used what’s available to me here locally, but use whatever produce you’ve got available in your area to make this a Farmers’ Market friendly meal wherever you live.

Start the Farmers’ Market Skillet by cooking 1 cup rinsed quinoa in 1 3/4 cups chicken broth. You could make this dish completely vegetarian by using vegetable stock instead. Cook the quinoa until the broth is absorbed, then fluff it with a fork, and let it cool slightly.

While the quinoa’s doin’ it’s thang, get to work on the Honey Lemon Vinaigrette for the skillet. Yeeeeah…it’s the same dressing I used on the Sweet Corn & Quinoa dish a few weeks ago. I am obsessed with it and can’t help myself, mmkay? 

Honey, lemon zest, lemon juice, garlic, salt & pepper swirl together to create the most magnificentflavor combo. I just love it!  *I used my LEMON ESSENTIAL OIL instead***

If you don’t think you can get into the honey flavor in here (I hate the flavor of honey, but I absolutely adore this dressing,) I would try any of the lemon vinaigrettes or balsamic vinaigrette dressings here, or a good olive-oil based Italian dressing would be divine as well.

After the dressing is made, heat 1 Tablespoon extra virgin olive oil in a very large skillet – the skillet in Farmer’s Market skillet – then add in 2 cloves minced garlic, and saute until they’re golden brown, about 30 seconds. 

Next, add in the veggies!

Like I said, my Farmers’ Market always has a plethora of sweet corn, zucchini, and green onions, so that’s what I used, but you can use whatever is in season and available locally to you. That’s the whole point!

Add the veggies to the skillet, season liberally with salt and pepper, then saute ‘em until they’re just barely tender, about 4 minutes.

Next, add in the cooked and slightly cooled quinoa, then drizzle in half the Honey Lemon Vinaigrette and let that cook for about another minute.

I happen to love the sweet-tart flavor contrast of raw lemon juice vs cooked lemon juice, like in Lemon Chicken Pasta, which is why I add half now, and half when the skillet is off the heat.

Now add 1 chopped tomato,

and 1/2 cup feta cheese.

Finish ‘er up with 2 Tablespoons chopped basil, then give everything a good stir, taste and add more salt & pepper if you need to. (AGAIN, I USED MY ESSENTIAL OIL)

Let the skillet cool for about 10 minutes, then dig on in!

Corn & Black Bean Pizza
Adapted from Eating Well

Ingredients
1 plum tomato, diced
1 cup cooked black beans, rinsed and drained
1 cup cooked fresh corn kernels (about 2 ears, or you could use frozen/thawed)
1 large pizza crust – store-bought, homemade, whatever you’re digging
1/3 cup BBQ sauce
1 cup shredded Mexican-blend cheese

1. Combine tomatoes, beans, and corn in a medium bowl.

2. Place cooked pizza crust on grill over medium heat. Spread with BBQ sauce, then top with tomato/bean/corn mixture. Sprinkle evenly with cheese.

3. Close the lid and grill until the cheese is melted, all ingredients are heated through, and the crust is slightly crispy – about 5 minutes.  

IRELAND Fam Review: LOVE LOVE