Whether you're missing your family's at home cooking or just looking for a hearty meal, these recipes will bring back old memories and remind you of some classic homemade favorites.
1. Chicken Pot Pie
Ingredients: (Makes 2 pies)
- 4 sheets refrigerated pie crust
- 2 cups diced and peeled potatoes
- 4 cups cubed cooked chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 3/4 cups sliced carrots
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups whole milk
- 1 cup cubed butter
- 1 3/4 teaspoons salt
- 3/4 teaspoon pepper
- 1 teaspoon dried thyme
Instructions:
- Preheat over to 425 degrees
- Put carrots and potatoes in large saucepan, add water, and cover
- Bring to boil, reduce heat, and cook covered for 8-10 minutes then drain
- Heat butter in large skillet. Add onion and cook until tender
- Stir in flour and all seasonings until well blended
- Stir in milk and broth, gradually
- Bring to boil. Cook and stir for 2 minutes
- Add chicken, peas, corn, and potato mixture. Remove heat
- Unroll 2 pie crusts in 9 inch pie plates. Add mixture
- Unroll other 2 crusts and place on top
- Bake 35-40 minutes. Let stand 15 minutes before cutting
2. Meatloaf
Ingredients:
- 3 slices bread
- 1 1/2 pounds ground beef
- 1 cup shredded cheddar cheese
- 1 finely chopped onion
- 1 large egg, beaten lightly
- 2/3 cup milk (2% recommended)
- 1/2 cup finely shredded carrot
- 1 teaspoon salt
- 1/4 teaspoon pepper
GLAZE:
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon mustard
Instructions:
- Preheat oven to 350 degrees
- Tear bread into 2 inch pieces, put in blender to get coarse crumbs
- Put bread crumbs in large bowl. Stir in egg, milk, cheese, onion, carrot, salt, pepper, and beef
- Mix lightly and transfer to greased 9x5 inch loaf pan
- In small bowl, mix all glaze ingredients and spread over loaf
- Bake 60-75 minutes. Let stand 10 minutes before cutting
3. Pot Roast
Ingredients:
- 1 boneless beef chuck roast (3-4 pounds)
- 2 onions, cut in 1-inch pieces
- 2 chopped celery ribs
- 3 minced garlic cloves
- 4 parsnips, peeled and cut in 2-inch pieces
- 6 carrots, cut in 2-inch pieces
- 1 pound small red potatoes, cut in quarters
- 1 tablespoon tomato paste
- 1 tablespoon dried thyme
- 2 tablespoons minced parsley
- 2 bay leaves
- 3 cups reduced sodium beef broth
- 2 tablespoons canola oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions:
- Preheat oven to 325 degrees
- Dry roast with paper towel and tie at 2 inch intervals
- Sprinkle roast with pepper and salt
- In Dutch oven heat oil over medium heat, add roast, and brown on all sides and remove from pan
- Add onions, celery, and salt to same pan. Cook and stir for 8-10 minutes (or until onions are brown)
- Add garlic, tomato paste, thyme, and bay leaves. Cook and stir for 1 minute
- Add wine and stir in broth
- Return roast to pan and put potatoes, parsnips, and carrots around it
- Bring to a boil and bake, covered for 2-2 1/2 hours (until meat is fork-tender)
- Remove roast and vegetables from pan. Discard bay leaves and skim fat juices
- Bring juices to boil and cook 10-12 minutes. Stir in vinegar and parsley.
- Remove ties and serve with vegetables
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