~Easy Chicken Pot Pie~

~Easy Chicken Pot Pie~ 

🛒 Ingredients (Makes 3–4 ramekins (Ramekins 16 oz Oven Safe))

    • 1 can Swanson Premium White Chunk Chicken Breast in Water, drained

    • 1 can condensed cream of chicken soup

    • (Option: condensed cream of celery soup)

    • ⅓–½ cup chicken broth

    • 1–1½ cups frozen peas & carrots

    • ½–1 cup frozen white pearl onions

    • 1 cup frozen corn

    • 1 sheet Pillsbury Original Crescent Dough Sheet

    • Salt & pepper to taste

    • Butter or 1 egg (for brushing the tops)

🔥 Instructions

Preheat oven to 375°F (190°C).

Make the filling:

    • Rinse the canned chicken and break apart with fork

    • In a large bowl, mix: Chicken, Cream of chicken soup, chicken broth, Peas & carrots, Pearl onions, and corn. Add seasonings and stir well (no need to thaw vegetables).

Fill the ramekins:

    • Lightly grease 3–4 oven-safe ramekins.

    • Spoon filling into each, filling about ¾ full (leave room so it doesn’t bubble over).

    • Add the dough tops

    • Unroll the crescent dough sheet.

    • Cut circles slightly larger than the tops of your ramekins.

    • Lay each piece over the top and gently press around the rim to seal.

    • Cut 2–3 small slits in each for venting.

Bake

    • Place ramekins on a baking sheet (in case of overflow).

    • Bake 20–25 minutes, until tops are golden brown and filling is bubbly.

    • Rest 5–10 minutes before serving — the filling thickens as it cools.

✨ Optional upgrades:

    • Sprinkle a little flaky salt or cracked pepper on top before baking.

    • Add shredded cheddar into the filling for extra richness.

    • Add diced potatoes: Par-cook potatoes by boil or steam diced potatoes 5–7 minutes until just tender. This prevents them from being undercooked after baking.

🥧       % Daily Value (Per 1 Ramekin)

Nutrient             Amount     % Daily Value*

Calories                ~500     25%

Total Fat              ~24g             31%

Saturated Fat      ~9g     45%

Cholesterol      ~70mg     23%

Sodium              ~1,250mg     54% ⚠️

Carbohydrates      ~48g             17%

Fiber      ~5g             18%

Protein      ~28g               56%

*Based on standard U.S. Daily Values.

~Pineapple Teriyaki Chicken Kabobs~

🍢 Pineapple Teriyaki Chicken Kabobs

🔹 Ingredients

For the Marinade (Savory Base):

For the Glaze (Sweet Finish):

• 1/2 cup pineapple juice

• 2 tbsp brown sugar

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp cornstarch + 2 tbsp water (to thicken)

For the Kabobs:

• Chicken Breasts

• Fresh pineapple chunks

• Bell peppers (red, yellow, green – mix it up)

• Pearl onions (parboiled for 2–3 min if you want them tender)

• Skewers (soaked in water 30 mins if wooden)

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🔪 Step-by-Step

1. Marinate the Chicken (2–24 hours ahead)

• Whisk together all marinade ingredients.

• Toss chicken in it and refrigerate, covered. More time = more flavor.

2. Make the Pineapple Teriyaki Glaze

• In a small saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, and sesame oil.

• Stir cornstarch + water in a small bowl, then add to the pan.

• Simmer, stirring often, until thickened and glossy (5–7 minutes).

• Set aside to cool slightly.

3. Assemble the Kabobs

• Alternate chicken, pineapple chunks, bell peppers, and pearl onions on skewers.

• Pro tip: Start and end with something sturdy (like onion or pepper) to anchor the skewer.

4. Grill Time

• Preheat grill to medium-high.

• Grill kabobs for ~10–12 minutes total, turning every few minutes.

• In the last 5 minutes, brush with the teriyaki glaze, letting it caramelize but not burn.

• Optional: Give a final brush just before serving.

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📝 Optional Garnishes

• Sprinkle of sesame seeds

• Chopped green onions

• Lime wedges on the side

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This recipe was generated by ChatGPT, the instructions that I gave it was: "Okay what I want to do is make chicken kabob. I want to marinate the chicken and coat them with a sweet sauce. I thought some type marinade that will compliment the sweet." And this is the recipe that it come up with!

~Creamy Pork Tenderloin Medallions~

 ~Creamy Pork Tenderloin Medallions~

Ingredients:

• 1 pound pork tenderloin cut into 1 inch medallions
• Flour for coating the pork
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic minced
• ½ teaspoon Dijon mustard
• ¼ cup low salt chicken broth (or dry white wine)
• ¼ teaspoon Italian seasoning or for a more Mediterranean flavor use Herbes de Provence
• 1 cup heavy/whipping cream
• 2 tablespoons of Tomato Paste
• 2 shallots chopped
• ½ tablespoon fresh parsley chopped

Instructions:

1. Trim off excess fat and slice the pork tenderloin into about 1" thick pieces. Pat dry with a paper towel.
2. Season the pork with Italian seasoning and coat each piece in flour.
3. Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
4. Stir in the garlic, Dijon mustard, chicken broth, Italian seasoning, the shallots, and then return the pan to the heat until the shallots turn transparent. Deglaze the bottom of the pan by scraping up any brown bits. Continue stirring  for about a minute.
5. On low heat stir in the cream and add the tomato paste, and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
6. Sprinkle the fresh parsley over top and season with extra salt & pepper if needed. 

Substitutions:

• Chicken for the pork