Thursday, September 6, 2007

Who's in control here?

I've been preparing for Peanut's birth, I want things taken care of, the pantry stocked. I made a huge pot of potato soup last week, froze 3 bags of that. Will attempt a chicken pot pie soon. Will go to Co.stco in the next few days for paper goods, other bulk items we can use. Need to buy a new printer cartridge so I can print out Peanut's birth announcements. Need cat treats for Brody who has become whinier in the past few weeks - it's like he knows he will be demoted soon. I want bills to be paid. Yeah, I consider myself organized. I know when Peanut's born that trait will go out the window. I'm OK with that. I'll give up some control over our household. Anything for Peanut.

8 comments:

Monica H said...

Chicken pot pie is so easy! Buy the P.llsbury refrigerated roll out crust, 2 cans cream of chicken, a bag of brozen veggies, and 2 chicken breasts (cooked and cubed). Roll out one crust, layer in pie dish one chicken breast, half the veggies and one can soup. Repeat and top with other crust. Bake @ 350 degrees for about an hour. It's so good! I never used to like pot pie until I made this one. Enjoy!

Monica H said...
This comment has been removed by the author.
Monica said...

Does it freeze well.. the pot pie?

I have so much stuff to do to, but lately I feel paralyzed. Whenever my energy and will to accomplish something actually meet, it's usually for something unnecessary and slightly obsessive. Like counting rolls of toilet paper, or digging around trying to find an eyeliner I knew I had five years ago. Yeah, I know eyeliner has shelf life shorter than five years. I guess I'm gonna have to make a, "to do list". I just hate those.

Kristi said...

I usually use the same recipe as Monica H for my pot pie - but I've never frozen it. Today I decide to try a new recipe from a magazine - much more time consuming - boo. And I didn't read through the recipe thoroughly. I had the right ingredients - doubled - one for dinner tonight, one to freeze. I get to the step to pour the soupy mixture into the pie crusts, it says to use a 9 X 13 baking dish!! I filled up 3 pie pans & still have enough soupy stuff for dinner tonight! I'll let you know how well it freezes in a few hours. I'm sure as long as it's on a flat surface & not crushed, it'll be fine frozen.

Monica H said...

When you buy pot pies at the grocery store they're frozen, so I don't forsee a problem. It might take a bit longer to cook, or you could alway let it thaw prior to baking. I think as long as the pot pie is frozen solid and wrapped really well, it should keep. About your "soupy mixture", does it consist of meat and veggies as well? You could freeze it and thaw and top with biscuits at a later date, or use it as a soup base in the future. What magazine did you get this recipe from? It sounds like it's going to be a "crowd" pleaser :)I hope it's good!

Lori said...

I'm curious about the freezing of the pot pie as well. What a great idea! Eric loves pot pies and that would be a treat for him once I'm too exhausted to cook anymore.

I haven't even thought about being prepared like that. I guess since I've not been to that stage of pregnancy, I really didn't think about it. Now I have something new to obsess over!

Kristi said...

Monica H - that's what I did for dinner - added biscuits to the soupy mix - YUM!
I found the recipe in Coo.king Li.ght. I'll bring copies to group. It was yummy, but I should have stuck with my tried & true method for time.

Monica H said...

It's always fun to try out new recipes. You never know, you might find something you like better. It find it a little odd to get a chicken pot pie recipe from C.ooking Light. It kind of defeats the purpose, no? You now have me craving pot pie, I'm going to have to make one in the next couple of days, but tonight I'm trying out a new recipe - garlic rosemary chicken with artichoke hearts. I'll let you know hoe it turns out :)