Keeping it simple but delicious!
Spring is here and with it comes a busier pace of life. The warmer weather means sports are back in action, the housing market is busy so I am out and about in the evenings, and there are lots of other activities happening. Quick and easy dinners are a must during this time, so I turned this blog over to the expert in family, my wife, for some ideas for pantry dinners for busy homeowners.
Pasta with Sausage and Broccoli
This is one of my favorite pantry dinners to pull together because it takes less than thirty minutes and requires things that you most likely already have in a pantry. It also reheats well if everyone is eating dinner at different times.
Ingredients
1 pound of elbow or shell pasta (any smaller pasta shape will do)
1 pound of sausage (we like Italian Jimmy Dean sausage)
1 pound of frozen broccoli florets
1 can of stewed tomatoes, chopped and drained
1 cup of chicken broth
1 tablespoon of chopped garlic
3 tablespoons of butter
½ cup of grated parmesan cheese (or Romano)
Salt and pepper to taste
Directions
1. Cook the pasta, drain, and set aside. (Doing this while you prepare everything else will save time.)
2. In a large skillet on medium high heat, cook the sausage until browned. Add the garlic and cook for one minute more.
3. Lower the temperature of the stove to medium. Add the frozen broccoli, stewed tomatoes, chicken broth, salt and pepper. Cook until the broccoli is warmed through (about 5-8 minutes).
4. Add the butter and cook for a few more minutes to reduce the liquids in the pan.
5. Add the pasta to the pan. (If your pan is not large enough, then use the pot you cooked that pasta in.) Stir in the cheese.
Enjoy!
Stove top Chicken Pot Pie Casserole
If you love the flavors of classic chicken pot pie, but don’t have the time then try this pantry dinners. It comes together in about thirty minutes and uses freezer and pantry staples.
Ingredients
1 package of frozen biscuits
2-3 cups of shredded chicken (from a rotisserie chicken or frozen pre-cooked)
1 medium onion
1 12 oz. bag of mixed vegetables
4 tablespoons of butter
¼ cup flour
2 ½ cups of chicken broth
1 cup half and half
½ teaspoon dried thyme
Salt and pepper to taste
Directions
1. Cook biscuits according to the package directions while you prepare the filling.
2. In a large skillet over medium heat, melt butter. Add onions and cook until translucent.
3. Sprinkle flour over the skillet and cook for one minute.
4. Using a whisk, slowly pour chicken broth into the pan and stir to get rid of lumps. Add half and half, thyme, salt, and pepper.
5. Let mixture simmer while stirring constantly. Turn heat to low and continue to cook until it thickens. Stir frequently while mixture thickens. (about ten minutes)
6. Add the bag of frozen vegetables and shredded chicken. Stir and cook until the vegetables are warmed through.
7. To serve, place filling mixture in bowls. Top with a biscuit and enjoy!
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