Tuesday Tip: TS Tuesday

Do you hear, "What’s for dinner?" just about every night in your household? It can be stressful figuring out what to make in between running from soccer practice, piano lessons and every other activity the kids are involved in. Whew – sound familiar?  

Here’s the answer: Tastesfully Simple-ize your Tuesdays by making a Tastefully Simple recipe on Tuesday nights! (Hint: You could even make them ahead and freeze them so they’ll be ready to go when you need them.) TS Tuesdays could be the start of a new fun, family tradition.

This week, why not try these Mini Chicken Pot Pies from the Family Faves 10 Meals & More Collection? Your kids will love this one! We all usually have chicken in the freezer. So thaw a few chicken breasts and bring your family back to the dinner table.

Bonus - you’ll be able to answer, "What's for dinner tonight?" with a great, big "ta-da!" 

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Mini Chicken Pot Pies

Ingredients

Directions

Serve tonight: Preheat oven to 375°. In large skillet, heat 1 Tbsp. Roasted Garlic Infused Oil over medium-high heat. Add next 3 ingredients and sauté until chicken is browned.

Meanwhile, unroll crescent dough on a piece of aluminum foil and press to make 10 x 13-inch rectangle. Cut dough into 12 squares. Lightly grease a 12-count muffin pan with remaining 1 tsp. Roasted Garlic Infused Oil; press dough into the bottom and up the sides of each cup.

Add remaining ingredients to the chicken mixture in skillet and spoon mixture into each cup. Bake 12-15 minutes or until nicely browned. Let cool 5 minutes before removing from muffin pan. Salt and pepper to taste. Makes 6 servings. Serve with fresh fruit.

Freeze for later: Combine 1 Tbsp. Roasted Garlic Infused Oil and next 3 ingredients in a gallon resealable freezer bag. Combine soup and vegetables in a quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

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