Mini Chicken Pot Pies

I don't like pot pies because I don't like the crust. I can't say that I LOVE these either to be perfectly honest, but I can eat them. Matt really enjoys them though! 

INGREDIENTS:

1 can Pillsbury biscuits (not the large ones)

1 cup cooked chicken, diced

1 can cream of chicken soup

2/3 cup shredded cheddar cheese

1 cup frozen mixed veggies

1 teaspoon dried parsley flakes

1 teaspoon onion powder

black pepper, to taste

DIRECTIONS:

Lightly grease a muffin pan. Place a biscuit in each cup. Press down and push up the sides.

In a medium bowl, combine remaining ingredients, mixing well.

Divide mixture evenly among biscuits.

 

 Bake at 400 degrees until golden brown, around 12 minutes. Enjoy!

Taco Bread

This stuff is good! And the best part about it is that it's good fresh out of the oven, at room temperature, cold from the fridge, or reheated in the microwave! My favorite is reheated and Matt's is cold....but we usually end up eating most all of it as soon as its out of the oven.

The recipe calls for French bread, but I had to use Italian this time thanks to the awesome commissary here ;)

INGREDIENTS:
1 loaf french bread
8 oz cream cheese
1 lb ground beef
1 pack taco seasoning
2 cups shredded cheese (I have used cheddar and mexi-blend, both are good)

DIRECTIONS:
Cut loaf of bread in half. Scoop out the bread on one half (I never manage to cut it in half, so I usually scoop the bigger side).  Spread cream cheese on the bread.

Brown the burger. Add taco seasoning (no water) and mix until burger is evenly coated. Add about 1/2 cup of cheese, stirring until melted.
Spoon meat onto the bread. Top with remaining cheese.

Put top piece of bread on. Wrap in foil. Bake @350 for 35 minutes, or til heated through.

Hot Antipasto Poor Boys

Anything with artichokes has to be yummy!!

INGREDIENTS:
1/4 cup Italian salad dressing
2 Tablespoons grated Parmesan Cheese
14 oz can artichokes, drained and quartered
1 cup quartered cherry tomatoes
5 oz thinly sliced pepperoni
2.25 oz can sliced black olives, drained
Hoagie Rolls (3-4)
1/2 cup mozzarella cheese

DIRECTIONS:
In large bowl, mix Italian dressing and grated Parmesan cheese together. Add the artichokes, tomatoes, pepperoni, and black olives. Toss to coat.
Slice each roll in half. Place cut side up on baking sheet. Broil 3-4 minutes until golden brown.
Spread filling over the buns. Sprinkle with mozzarella. Broil another 3-4 minutes, til filling is hot.

NOTES:
We use 4 hoagie rolls, and make 2 of them with a small amount of filling for the kids. If it was only adults eating, I think 3 would be better.