Bargain Blessings

Ingredients
1/3 Cup Butter
1/3 Cup All Purpose Flour
1/3 Cup Chopped Onion
1 tsp. Seasoned Salt
1/4 tsp. Pepper
1 3/4 Cup Chicken Broth
2/3 Cup Milk
2 Cups Cooked and Cut-up Chicken
10oz Frozen Vegetables

I use pre-made pie crusts, but you can make your own if you'd like!

Instructions
Heat butter over low heat until melted and blend in flour, onion, salt, and pepper. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat and stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir a minute. Stir in chicken and frozen vegetables. Place one pie crust into a pie dish (use glass if you have it). Pour filling into crust. Top with second crust and seal. Cut slits in center to allow steam to escape. Cook uncovered in 425 degree oven until the crust is brown (about 30-35 minutes).

Did you stock up on Strawberries this week at King Soopers? If not, you still have one more day. The sale runs though Tuesday.

Here is a very simple but simply amazing recipe for Strawberry Dip. This is my usual go to dish when I have to whip something up for guests or a get together. It is a hit every time!

Mix Well:
(1) 8oz Container of Strawberry Cream Cheese
(1) 7oz Jar of Marshmallow Fluff

Serve with chilled strawberries and enjoy! Make sure to let me know if you decide to try it. I promise, you will not be disappointed.

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed
1/2 teaspoon salt
1 1/4 cups low-sodium chicken broth
1 (5.2 ounce) package pepper jack cheese
3/4 pound uncooked pasta shells
1 pound fresh asparagus, trimmed



Directions

1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and  cheese. Reduce heat and simmer, stirring constantly, until well blended.

2. Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.

Nutritional Information

Amount Per Serving Calories: 380 | Total Fat: 16.6g | Cholesterol: 35mg

This is one of my all time favorite recipes! I first of all, LOVE that I can just throw all off the ingredients into the crock pot and come home to a fully cooked meal. And I also love that the chicken gets put in frozen and whole! Cutting up chicken is one of my least favorite things to do in the kitchen. Hubby also is a huge fan of all of the amazing flavors in this soup. Really we are not big soup people because we like filling meals, but trust me, this soup is very filling...and it also goes a really long way and freezes great! Enjoy...and make sure to let me know if you decide to try it!



1 pound (aprox) Whole Frozen Chicken Breasts
2 Cans of Diced Tomatoes (or 4 fresh tomatoes)
1 (10 ounce) Can of Enchilada Sauce
1 Can Black Beans
1 Medium Onion, chopped
1 (4 ounce) Can of Chopped Green Chile Peppers
2 Cloves Garlic, Minced
2 Cups Water
1 (14.5 ounce) Can Chicken Broth
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Bay Leaf
1 (10 ounce) Package Frozen Corn
1 Tablespoon Chopped Cilantro

7 Corn Tortillas
Vegetable Oil

1. Place all the ingredients into a slow cooker (except for the tortillas and vegetable oil). Stir Well. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks a little bit before you serve it.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. (This are optional...if you feel like being lazy -like I do sometimes- just serve it with corn chips!)

5. I like to serve the soup with sour cream and cheese sprinkled on top!

For today’s Meal for you Monday I thought I would share my all time favorite cookie recipe: Meringues. My Mom makes these every Christmas and now they never last more than a day in my house. And, yes, we sure do consider them a meal!


2 Large Egg Whites-Room Temperature
1 tsp Vanilla
¼ tsp Cream of Tarter
¼ tsp Salt
2/3 Cup Sugar
Food Colorging
1 cup Finely Copped Pecans
1 cup mini Chocolate Chips

Preheat oven to 275°. Combine Egg Whites, Vanilla, Cream of Tarter, and Salt. Beat until soft peaks form. Slowly add Sugar and a few drops of Food Coloring. Beat until stiff glossy peaks form. Fold in Pecans and Chips. Place spoonfuls onto a greased baking sheet. Bake 20-25 minutes until cookies are set-up and dry to the touch. Let the cookies cool before removing them from the baking sheet. Enjoy!

We are officially starting a new tradition on Bargain Blessings...and it is going to be called Meal for You Monday! Each Monday we will share with you a favorite recipe of ours!

This week's Meal is....

This is one of my all time favorite meals. It is quick to throw together and so so so yummy!


8oz Cream Cheese 
8oz Sour Cream
1 14-15oz Can of Refried Beans


1 lb Ground Beef
1/2 Packet Taco Seasoning
1 Large Tomato (Chopped)


2 c Shredded Cheese
1 Can Cheese Soup or 3/4 Jar Nacho Chip Dip

1 Large Bag of Corn Chips



Mix first three ingredients and spread on the bottom of a "8 x 13" pan (or around that size). Cook Ground Beef and sprinkle that on top of the spread, sprinkle with Taco Seasoning, Onions, Black Olives, Tomato, and Shredded Cheese (in that order). Cover with foil and bake 15min at 350, remove foil and bake 15 more minutes. Serve with Chips!