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Maybe it’s the chilly temps or the three inches of snow already on the ground (um, excuse me?) but I have been in a cooking and baking MOOD lately. And based on all the Instagram stories I’ve been tagged in recently, it seems like all of you are, too! So many of my recipes from the past have been popping up and it’s reminding me of a few tried-and-true recipes from the Hello Adams Family archives that are too good not to share again. Whether you’re feeding a family of five, entertaining out-of-town guests or just cooking for yourself, all of these dishes are ones that you’ll definitely want to add to your list this season!
Skinny Chicken Pot Pie
Ingredients:
3-4 boneless, skinless chicken breasts
3 carrots, chopped
3 celery stalks, chopped
1 white onion, chopped
1 cup frozen peas
1 15oz can cream of mushroom soup
1 28oz can cream of chicken soup
salt + pepper to taste
chicken stock (just in case it gets dry)
Instructions:
Preheat oven to 375 degrees. Season the chicken breasts with salt and pepper and bake for 20 minutes or until cooked through. Let cool, shred and set aside in a mixing bowl. In a sauté pan, heat 1-2 tablespoons of olive oil and cook the onions for 5 minutes. Add the carrots and celery and cook until everything is soft. Season with salt and pepper. Add the veggie mixture to the mixing bowl with the chicken. Add the frozen peas. Add both soups and combine until everything is evenly coated. Season with salt and pepper (we like a lot of pepper!). Transfer the mixture to a casserole dish and bake at 375 for 40-45 minutes, just until heated through. It should come out bubbling hot! Serve with a biscuit and jam if you’re feeling indulgent or just with a simple side salad. We also like to add a little hot sauce. Enjoy!
*If you feel like the dish is getting too dry in the oven, you can add a little chicken stock and mix to moisten.
Ps. Here’s a tip for anyone who feels like they’ll miss that “bready” aspect of chicken pot pie but still wants to keep it low-calorie—top the mixture with a couple of tortillas (any kind of tortilla or wrap will do) before you pop it in the oven. The tortillas will come out perfectly crisp and make it taste even more like a traditional pot pie!
Turkey Sausage, Spinach, and White Bean Soup
Ingredients:
2 tbsp. extra virgin olive oil
4-5 sweet Italian/hot Italian sausage (I use turkey sausage)
1 medium onion, diced
2 cloves of garlic
2 15oz. cans of cannellini beans
4 roma tomatoes, diced
1 tsp kosher salt
1/4 tsp black pepper
2 bunches of spinach
2-4 cups of chicken broth (personal preference, if you want more of a soup or more of a stew)
Yia-Yia’s greek seasoning or Cavenders seasoning to taste
Grated parmesan to top
Instructions:
In a large soup pot, saute sausages until cooked through (remove from casings first). Remove sausage from the pot and set aside. In the same pot, saute the garlic and onion until translucent, add one carton chicken broth, tomatoes, salt and pepper and greek seasoning to taste. Rinse and drain beans and add to soup. If soup is too thick you can add more broth. Add grated/shaved parmesan to taste (I use a lot!). Add spinach to pot until wilted. Add more salt and pepper, greek seasoning and parmesan if needed! Enjoy!
Chicken Pesto Ravioli
Ingredients:
cheese ravioli (you can usually find this in the refrigerator section at your grocery store)*
red and orange bell peppers
boneless, skinless chicken breast (or rotisserie chicken)
chicken broth
extra-virgin olive oil
pesto sauce (we love Gotham’s if you live in Chicago!)
parmesan cheese
Instructions:
In a wok or large skillet, heat olive oil and saute chicken until all the pieces are cooked through. Remove from pan.Saute chopped peppers in the same pan using a bit more olive oil, if needed, and add to the chicken.Heat the chicken broth in a separate pot and cook ravioli according to package instructions (the broth just takes the place of what would usually be water). Once the pasta is cooked, drain the broth and pour a little more olive oil (about 1 TBsp) back into the skillet.
Heat up the skillet and add the chicken, peppers, pesto sauce, and ravioli. Mix everything together and allow it to brown a little bit—you want the ravioli to get a bit gooey and caramelize slightly! Add Parmesan cheese on top and stir thoroughly to combine. We will serve it up with a little extra cheese on top, too!
*Note: if you want to make this dish a little lighter, you can easily swap out some of the ravioli for sauteed zucchini or zucchini noodles. You can also swap in any other type of pasta—the key is to cook it in chicken broth for richer flavor!
Easy Weeknight Turkey Meatballs
Ingredients:
1 lb ground turkey (I like to get this from the butcher and do 1/2 lb ground turkey thigh and 1/2 lb ground turkey breast)
1/2 cup grated parmesan cheese
2 tbsp of your favorite pesto
1 cup of baby spinach, chopped
1 egg
garlic powder
oregano
salt + pepper
red pepper flakes (optional)
Instructions (Makes about 12 meatballs):
Preheat your oven to 350 degrees. Combine the ground turkey, 1/2 cup grated parmesan cheese, 2 tbsp of your favorite pesto, 1 cup of baby spinach chopped, 1 egg, a couple dashes of garlic powder, oregano, salt + pepper. Roll into equal size balls and set aside
In a medium saute pan, heat extra virgin olive oil over medium heat. Add meatballs and brown on both sides (about 3 mins each side). Transfer to a baking tray lined in aluminum foil. Bake for 18-20 minutes until cooked through. Serve however you’d like!
When we are limiting our carb intake, I will I saute some mushrooms and top with our favorite pasta sauce (we love Rao’s!). We also love these meatballs over quinoa, roasted tomatoes and basil, over spaghetti, tucked into a pita with tomato sauce and mozzarella or just alone from the refrigerator. Ha! They are so so good. I swear pesto is a GAME CHANGER and I prefer meatballs without the bread crumbs because I think it keeps them moister.
Corn and Pancetta Chowder
Ingredients:
3 TBSP butter
5 oz pancetta, cubed
1 onion, sliced
2 carrots, finely chopped
10 oz. new potatoes, unpeeled + thinly sliced
2 TBSP flour
2.5 cups whole milk
1 2/3 cups low sodium vegetable stock
3 dried bay leaves
2.5 cups corn kernels (thawed if frozen)
3 TBSP heavy cream
salt + pepper
Instructions (Serves 4):
Heat the butter in a large saucepan and sauté the pancetta until crisp. Add the onion, carrots and potatoes, cover, and cook on medium/low heat for 15-20 minutes until soft. Stir occasionally.
Sprinkle the flour into the pan and cook for 1 minute, stirring it into the vegetables. Pour in the milk gradually, blending it with the flour, then add the stock and bay leaves; bring to a gentle simmer. Add the corn and cook for 5 minutes.
Remove from heat, discard the bay leaves, stir in the cream and season with salt. Divide the soup between 4 bowls and serve with a fresh grinding of black petter!
Note: I originally got this recipe from one of my favorite cookbooks, Easy Soups!
Simple and Quick Homemade Enchiladas
Ingredients:
rotisserie chicken, shredded
2 pre-made enchilada sauce packs (we love Frontera Grill sauces)
your favorite kind of tortilla
Mexican cheese
toppings of your choice – salsa, cilantro, sour cream, jalapeño
Instructions:
Preheat your oven to 375. In a casserole dish, pour 1/2 of 1 enchilada sauce packet to coat the bottom. Combine the remaining sauce from the packet with shredded chicken to coat evenly. Evenly fill your tortillas, roll them up and place side by side in the casserole dish. Pour the remaining enchilada sauce over the top of the enchiladas. Top with a good amount of cheese and whatever else you’d prefer! We like adding jalapeño (unless the kids are enjoying too). Bake for 25 minutes until the cheese is melted and golden brown.
I hope you enjoy all of these recipes—they are some of our family’s all-time favorites! Be sure to tag me on Instagram @lizadams if you make any of them for yourself. I love to see what you are cooking!
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