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Garden Mash
If you need a quick meal that is healthy and carb friendly, this is for you. It will cost you about $30 to buy all the ingredients and you will have things leftover. This will be 6 large servings.
Equipment
- 9×13 sprayed baking dish,
Ingredients
- 1 lb ground turkey
- 2 pks zucchini noodles
- 1 bag California Blend
- 1 can Chili ready tomatoes
- I large can tomato sauce
- Mozzarella cheese
- Parmesan cheese, grated
- 4 oz cream cheese
- spices and seasonings to taste
Instructions
- Preheat oven to 375°
- Brown turkey. Add tomatoes and tomato sauce. Add Italian seasonings. I used the Italian blend, oregano, parsley, and a touch of basil and pepper. Simmer while noodles are cooking. Cook zucchini noodles in the steam bag for 6 minutes each and the California Blend for 5.Drain. In a 9×13 sprayed baking dish, add your noodles followed by the California Blend and then the turkey sauce mix. Top with spoonfuls of cream cheese. Spread cream cheese around with a knife or spatula. Sprinkle parm and Mozzarella on top. I used about 2 cups of Mozzarella, but you can add more or not use that much. Bake for 15-20 minutes. Cool for a few minutes on top of the stove if possible.Serve using a slotted spoon or spatula as noodles give a lot of juice while cooking.
Notes
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9×13 dish- https://a.co/d/bHggnZf
Creamy Chicken and Veggies
A layer of red potatoes, veggies, and creamy chicken topped with cheese. Filling and hearty
Equipment
- 1 9×13 dish https://a.co/d/cxYENkY- freezer safe so you can make it ahead of time!!
- 1 small skillet https://a.co/d/6mGt6u3
- 1 mixing bowl https://a.co/d/heHFE0V
- 6 bowls https://a.co/d/f4pmL7x
Ingredients
- 3 chicken thighs or 2 chicken breasts, about 1 lb chicken diced
- 1 sm bag frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 8 oz cheese, shredded
- 5 red potatoes roughly cubed
Instructions
- Preheat oven to 375 °F
- In a small skillet, season and brown your chicken cubes. I browned mine in a little bit of butter, with garlic, onion powder, poultry seasoning, and white pepper. Once these are cooked, put them in a medium sized mixing bowl.
- In your greased 9×13 dish, placed your potatoes in the bottom and spread them out evenly.
- In your mixing bowl, add the two cans of soup and frozen vegetables to the chicken and mix. Pour over the potatoes.
- Cover dish with foil and bake at 375 °F for 30 minutes. Remove foil and bake for another 20 minutes.
- Sprinkle cheese over you chicken and potatoes and bake for another 10 minutes or until melted. (I measure the cheese with my heart. More or less is fine, just adjust your time so nothing burns)
- Let stand for 5 minutes so the soup mixture isn't molten lava in your mouth, spoon into a dish and enjoy.
Notes
The only thing I would possibly add to this dish is maybe some drop biscuits to bake into the mix, but honestly it was great without it. This will be added to our monthly rotation of meals. Its comfort food, but your getting your vegetables in too. My 5 year old ate 2 bowls of it. He isn’t picky but he does struggle with his appetite. So going back for seconds, was a huge deal for him. He also asked if we could have it again for dinner tomorrow, so it must be good. And for $30 and 3 chicken thighs leftover to use for your next meal, its a winner. Let me know if you have any questions and tag me if you make it!
Links are affiliate links that will help us continue to make content and pay us a small commission on purchases you make. Just know, we I see the notification that someone bought something I recommended, I do a little happy dance and maybe even cry a little that I will be able to support my family.