It was brought to my attention that the burrito bowls from this week are very similar to the Zucchini, Black Bean and Rice skillet from a couple weeks ago. Looking closer, they are basically the same idea with only slight variations in spices and veggies included. Oh well, they both taste good!
This week, if you only take away one recipe, you have to try the Sausage Rigatoni. It's four ingredients, so easy, and really good. All of these recipes save well, so it doesn't really matter which you choose to eat on night one. There are only three recipes this week, but all three should give some solid leftovers to last through the week.
A few notes:
The chicken pot pie recipe calls for half a can each of cream of celery and cream of potato. I have no idea what you're supposed to do with the remaining half a can. I just put both full cans in and it tastes great! I also don't blanch the frozen veggies, just throw it all in together.
The rigatoni recipe calls for 8 oz of pasta. I didn't think that was quite enough and next time will likely do 3/4 a box instead of 1/2. Also, I did the rigatoni and the burrito bowls on separate nights because I only had one large skillet and by the end of day one cooking, I didn't want to continue.
Once again, start one cup of rice in your rice cooker or on the stone. Set aside.
Slice two chicken breasts, season with salt and pepper, spray with oil and bake at 350 for 18-20 minutes or until done. Set aside.
Remove pie crusts from fridge and let sit at room temperature for 15 minutes (set a timer!).
Bring a pot of water to boil and cook 3/4 a box of rigatoni (or your pasta of choice, I used Rotini since that was in the pantry already).
Chicken Pot Pie
Into large bowl 1 Mix:
1 can cream of celery soup
1 can cream of potato soup
16 oz bag frozen mixed veggies (straight out of the freezer!)
1 tsp thyme
Two pre-cooked chicken breasts, chopped into bite size pieces.
Take room temperature pie crusts and layer one on the bottom of a 9" pie plate. Pour in chicken filling from bowl 1, top with second crust, cut a few holes to vet steam, and then cover the edges with foil.
Remove the Foil.
Bake for 30 more minutes.
Allow to cool before serving.
Into large skillet:
1 lbs sweet Italian Pork Sausage, casing removed, cooked until just done.
Drain any fat (I didn't have any to drain).
While cooking the sausage, slice zucchini lengthwise into quarters and then slice crosswise.
Add zucchini to sausage, cover and cook for 5 minutes, stirring occasionally.
Add one box Campbell's Savory Portobello Mushroom Soup. Yes this is a real thing. I had to hunt for it a bit in the soup section but I found it.
Hiding in plain sight.
Box of Soup...
From here the recipe says to bring to a boil. I didn't really have enough liquid to really 'boil' but I let it start bubbling a little and then I added the pasta.
Cook for two or three more minutes to heat through. Top with Parmesan to serve.
The instructions on the site for this recipe are spot on, so I've copied them here. The only thing I don't do is stir the cheese into the mix. I add it as a garnish along with the green onions and tomatoes. It may, or may not result in using less cheese, but in my head I'd like to think it does. So that's what we go with.
Dice 1/2 a small yellow onion
Chop into small pieces 3 chicken breasts
After you add the rice to the skillet, use the cooking time to dice the tomatoes and green onions for serving.