Yogurt Pie

Ok, this one is just too easy and probably one of those desserts you should make that everyone will absolutely love as it's perfect when you're short on time.  I actually decided to make this recipe to use up all the little individual blueberry Greek yogurt cups in my fridge before they expired.  What my kids didn't eat in a yogurt cup, they ate easily from a pie!  I bought to graham cracker shells and just doubled the recipe.  Feel free to taste it's deliciousness as you go!  I'll put the original recipe here, but feel free to use up yogurt leftovers using this great recipe!

1- 8 ounce container of Cool Whip whip cream (they actually didn't have any at the store, so I just got Nutri-Whip which is without sugar and was just as great, though unlike Cool Whip which is all ready to go, you'll need to whip this one with an electric mixer)

18 ounces or three individual Greek yogurt cups (I used blueberry, but any flavours would be amazing)

Maybe 2 packs of Splenda or a tsp. of sugar (optional) if yogurt is too tart for little taste buds

1 Graham Cracker Crust.

Fold the whip cream and yogurt together and add a little sweetener if need be.  Pour into an already made graham cracker crust and pop into the freezer for about 1/2-1 hour, slice and serve.  Absolutely divine!  Can also make it very low in fat.  Feel free to decorate the top with fruit or a few cake decorations.

Canned Mushroom Soup Chicken Casserole (It's amazing, don't laugh)

OK, it's completely possible to add mushroom soup to a dish and have it turn out, fanblastintastic let me tell you.  I watched an episode of Anna and Kristina the other day and they were cooking from The Best of Bridge Cookbook and whipped up some, "Classy Chicken" that looked anything but with it's neon orange melted cheese.  I happen to love the Best of Bridge Cookbooks, and I can understand how at times people may think that using a can of creamed soup to a dish is old fashioned, but it's a great way to get kids to eat something and it's nostalgic and comforting too.  I only ever use mushroom soup if I'm going to open up a can of whup and find it's always delicious when you add wine to it.

Preheat the oven to 350.


Season one cut up whole chicken (for a nice variety of pieces) with salt and pepper and brown in a little olive oil over medium heat.  Once both sides of all the chicken are browned, remove from the pan, put on a plate  and add about 10 large sliced mushrooms and one sliced red pepper to the pan and saute for about 5 minutes over medium heat adding a little more oil if you need to.  Put the chicken in a 9 X 13 casserole dish (just an estimate, as it never really matters does it, just so long as you have room for the chicken and the sauce).  Put veggies over chicken.

Now, in a separate dish add 2 cans of mushroom soup with 1/2 cup of milk, and 1/2 cup of white or red wine.  Completely blend and then pour over evenly over chicken and garnish with some parsley and pop into the oven for about an hour.  Check the chicken periodically to make sure you don't over bake.  I generally cut into the chicken breast to check because I don't want them to dry out.

Succulent Green Beans With Nugget Potatoes and Bacon

I am a little embarrassed to admit that it's been way too long since I enjoyed a nice slender and fresh green bean or in this case a nice bowl of them.  I also added some left over nugget potatoes and some bacon as well, and my kids devoured them.

Wash and trim the ends of your green beans and put them in a microwave proof bowl with about 1/4 cup of water and cover with saran wrap, leaving just a little opening for the steam to get out.  I cooked the beans for 6 minutes and that seemed to leave them just right.

Chop up four slices of bacon and add to a medium sized pan and cook over medium heat until 1/2 way done - don't drain.  Then add, 1/2 cup of chopped onion and cook until the onion is translucent.  Add sliced nugget potatoes, or any quarter potatoes, beans and season with marjoram, salt and pepper.  Simply divine!