Chicken pot pie cupcakes

I wouldn't recommend eating these as dessert, but I guess you can if you hate chocolate.   These are good, if you're looking for a change from store bought ones and they are quick and easy to make.

Chicken pot pie cupcakes
  • 1 chicken breast diced cooked
  • 1 (14.5 oz) can cream of chicken soup
  • 1/2 cup cut carrots
  • 1/2 cup cut celery
  • 1 cup shredded cheddar cheese
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 (10 oz) cans Pillsbury biscuits
  1. Preheat your oven to 400.
  2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies and cheese.
  3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
  4. Evenly spoon the pot pie mixture into each biscuit cup.
  5. Slide into the oven and bake for about 15 minutes.
  6. Check at the 12 minute mark.
  7. Let rest for about 3 minutes and enjoy!        
Stay hungry my friend!

Crockpot Tofu Chili

This recipe surprised me.  I would've never thought to add tofu to the recipe, but it adds some texture to the bean heavy recipe.

16 oz. extra firm tofu, drained and cut
2 tsp. chopped garlic
1 tsp. cumin
2 tsp. chili powder
1 can (15 oz.) white kidney beans, drained
1 can (15 oz.) black beans, drained
1 can (15 oz.) corn, drained
1 can (28 oz.) diced tomatoes
1 can (7 oz.) diced green chilies

Place all ingredients into the crockpot, turn on low and let cook for 6 hours.

Stay hungry my friend!