Meals for the Week, Oct 28 – Nov 3

  1. Spaghetti Squash  (cooked in Instapot) Garlic Parmesan Spaghetti Squash with Mushrooms 
  2. Sausage and Potato Roast with Arugula
  3. Roasted Cranberry Brown Sugar Pork Chops  with Roasted Carrots with Brown Butter Vinaigrette
  4. Ground Beef Taco Casserole on tortilla chips
  5. Asian Chicken salad with Ramen, Mandarins and Shredded Cabbage, along the lines of this.

Meal for the Week, Oct 14-20

  1. Chipotle Sweet Potato Noodle Salad with Roasted Corn and Shredded Chicken
  2. Fettuccini with salad that we skipped last week
  3. Burgers with Apple-Bacon Slaw
  4. Chopped Broccoli Salad
    • Broccoli
    • Avocado
    • Cucumbers
    • Green beans
    • Dressing
    • Grilled Chicken
  5. Colorful Beet Salad with Carrot, Quinoa and Spinach with Apple Cider Pork Loin

Chicken Potpie Skillet Pizza

It’s been a while since I’ve added any recipes to the site. That’s not because we haven’t discovered amazingly delicious recipes–almost every week we’ve found something that’s a “keeper”! Mostly, finding time to post is challenging, and with so many sites with great recipes, I always seem to find enough new recipes that we are don’t repeat too many recipes–when we do, it’s easier to just look back at a few weeks’ menus and pick to best ones.

But I have a few photos from some recent meals and this Chicken Pot Pie Skillet Pizza from Cooking Light was so good we’ve already done it a couple of times.

Chicken Potpie Skillet Pizza
Prep time
Cook time
Total time
A delicious mashup of chicken pot pie and pizza. Makes two pizzas.
Recipe type: Main Course
Cuisine: Pizza
Serves: 6-8 servings
  • 2 Tbs Olive oil, divided
  • 1 Onion, chopped
  • Handful of baby carrots, cut into matchsticks, about 1 cup
  • 2-3 Stalks celery, chopped
  • 1 Cup Frozen peas, thawed
  • 3 Tbsp Flour
  • 2 cup Chicken stock
  • Pizza dough for 2 pizzas
  • 2 Chicken breasts, diced
  • 2 Cups shredded mozzarella cheese
  • ½ tsp Dried thyme
  • ¼ tsp black pepper
  • Cooking spray
  1. Place 12in cast-iron skillet in oven and preheat to 450˚F
  2. Heat another skillet on stove with 1 tsp oil
  3. Sautée onions for 2 min
  4. Add the Chicken and sautée
  5. Add carrots, celery and peas, sautée for another couple of minutes
  6. Remove veggies to a plate
  7. Add 1 Tbs oil to skillet and add flour, stirring for 30 seconds
  8. Add the chicken stock and bring to boil stirring often
  9. Cook until sauce thickens, about 3 minutes
  10. Split the Dough in 2 pieces
  11. Roll the pizza dough out to fit the bottom and sides of the skillet in the oven.
  12. Take the preheated skillet out of the oven and spray with cooking spray
  13. Place 1 of the dough rounds in it covering the bottom and going up the sides.
  14. Bake the dough for about 5 minutes
  15. Add ½ the veggie and chicken mixture to the cooked pizza dough
  16. Pour ½ the sauce over the toppings
  17. Top with 1 cup cheese and sprinkle with thyme and grating of paper
  18. Change the oven to broil and broil for a couple of minutes until the cheese is melted and browned.
  19. Remove from oven and slide the pizza out of the pan
  20. Allow to cool while you cook the second pizza
  21. Slice and eat!


Meals for the Week, Oct 7-13

We have a couple of new toys in the kitchen! Pasta rollers and spiral cutter attachments for out Kitchen Aid. So, we have to test them out…

  1. Shrimp Florentine with Zoodles and Bread
  2. Homemade fettuccine with sauce and salad
  3. Thai [Sunflower] Chicken and Sweet Potato Noodles
  4. Buffalo Chicken Bowls with Zucchini and Carrot Noodles
  5. Sausages with Orzo with Caramelized Fall Vegetables & Ginger
  6. Black Bean & Sweet Potato Chicken Enchilada Skillet