March 6 is National Frozen Food Day, so stay cool and clean out your freezer for this trio of delicious recipes.
Itty-Bitty Chicken Pot Pies
Ingredients
- 1 tablespoon butter
- 2 celery sticks, sliced
- 1/2 cup chopped onion
- 3 cups frozen mixed vegetables
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup 2% milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
- 2 cups cubed cooked chicken breast
- 2 tubes (12 ounces each) small refrigerated flaky biscuits (10 count)
Directions
- Preheat oven to 375°. Using a large skillet heat butter over medium heat; then sauté celery and onion 4 5 min. until tender. Stir in frozen vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat.
- Roll each biscuit into a 5-in. circle using a lightly floured cutting board or similar. Press each round on the bottom and then up the side of lightly greased muffin tin (20 cup), allowing edges to extend above cup. Fill each with about 3 tablespoons chicken veggie mix. Pull up edges of dough and fold partway over filling, pleating as needed.
- Bake until crusts are golden brown and filling is bubbly, 15-18 minutes. Cool a least 1 minute before serving.
Creamy-Dreamy Jalapeño Corn
Ingredients
- 2 packages (16 ounces each) frozen corn
- 1 package (8 ounces) cream cheese, softened and cubed
- 4 jalapeño peppers, seeded and finely chopped
- 1/4 cup butter, cubed
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
Using a three-quart slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until corn is tender, stirring occasionally.
Pinwheels with Spinach and Feta
Ingredients
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 cups crumbled feta cheese
- 2 large eggs, lightly beaten
- 1 package (17.3 ounces) frozen puff pastry, thawed
Directions
- Sauté the onion in oil in a small skillet until tender. Add oregano and garlic; cook for one minute. Add spinach; cook three more minutes or until the liquid is evaporated. Transfer spinach mixture to a large bowl; cool.
- Add feta cheese and eggs to spinach mixture; mix well. Unfold puff pastry. Spread each sheet with half the spinach mixture to within 1/2 in. of edges. Roll up jelly-roll style. Cut each roll into 12 even slices. Place cut side down on lightly greased baking sheets.
- Bake at 400° for 18-22 minutes or until golden brown. Serve warm.
