Good Morning! Here are a few recipes I found from Pillsbury that look pretty easy and sound pretty good too.
Cheeseburger Biscuit Pie
INGREDIENTS
1 can (12 oz) Pillsbury® Golden Homestyle® refrigerated buttermilk biscuits
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion (1/2 medium)
1/3 cup ketchup
3 tablespoons yellow mustard
1/4 teaspoon salt
1/4 teaspoon pepper
7 slices (3/4 oz each) American cheese
DIRECTIONS
1. Heat oven to 400°F. Grease 9-inch pie pan with shortening. Separate dough into 10 biscuits. Press 6 biscuits in bottom and up side of pie pan to form crust. Cut remaining 4 biscuits into quarters; set aside.
2. In 10-inch skillet, cook ground beef and onion over medium heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in ketchup, mustard, salt and pepper. Cook uncovered until bubbly. Spoon into biscuit-lined pan.
3. Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down, around edge of hot beef mixture.
4. Bake 15 to 17 minutes or until biscuits are golden brown.
Classic Chicken Pot Pie
INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag), thawed
DIRECTIONS
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Creamy Turkey and Broccoli Cobbler
INGREDIENTS
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
6 cups Green Giant Select® frozen broccoli florets (from two 14-oz bags), thawed
3 1/2 cups cubed cooked turkey breast (about 1 lb)
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits
DIRECTIONS
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, mix soup and milk until well blended. Stir in thawed broccoli, turkey and cheese. Cook, stirring occasionally, until mixture is hot and bubbly. Pour into baking dish.
2. Separate dough into 10 biscuits; arrange on hot turkey mixture.
3. Bake uncovered 20 to 28 minutes or until biscuits are deep golden brown.
High Altitude (3500-6500 ft): Add 1/4 cup water to skillet with soup and milk.
And how about some dessert recipes from Pillsbury to go along with the dinners.
Elegant Fruit Wedges
-We call it Fruit Pizza
INGREDIENTS
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 package (8 oz) cream cheese, softened
2 tablespoons milk
1/4 cup powdered sugar
1/2 teaspoon grated orange peel
2 to 3 cups assorted cut-up fresh fruit
DIRECTIONS
1. Heat oven to 450°F. Remove crust from pouch; unroll on ungreased cookie sheet. Flute edge, if desired. Generously prick crust with fork. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2. In small bowl, beat cream cheese, milk, powdered sugar and orange peel with electric mixer on medium speed until smooth. Place cooled baked crust on serving plate; spread with cream cheese mixture to within 1/2 inch of edge. Arrange fruit on cream cheese mixture. Store in refrigerator.
Choose-A-Fruit Mini Pies
INGREDIENTS
1 can (21 oz) cherry, blueberry or apple pie filling
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 teaspoon all-purpose flour
Sugar
DIRECTIONS
1. Heat oven to 450°F. Spoon 1/3 cup pie filling into each of six 6-oz custard cups.
2. Remove pie crust from pouch; place crust flat on work surface. Sprinkle flour over crust. Place crust, floured side down, on cutting board or pastry cloth.
3. With 3 1/2-inch cookie cutter, cut 6 rounds from edges of dough. Place each over pie filling. Cut slits on top of each. Sprinkle with sugar. Place custard cups in 15x10x1-inch pan.
4. Bake 20 to 25 minutes or until golden brown. Serve warm.
I've made the Biscuit version of Cheeseburger pie and my kids really liked it. This version is even easier since you don't have to mix up the biscuit. I also made the Biscuit version of Chicken pot pie. We loved that, although the ol' guy in the house didn't like it. He said we used too much corn. Mmm, but the kids and I loved the corn in it. We didn't care for pea's & carrots in it, so yeah, there probably was too much corn, lol.
I have a doctor appointment today. He's gonna re-check me. I guess to see how the pleurisy is, which I barely even noticed after he gave me the anti-inflammatory. I guess he'll want to double check my blood pressure too. It was up last time and he upped my script again. (((sigh))) I don't understand why we can't seem to get that under control. Although I have a few ideas. I wish it would just get normal and stay that way.
Rylie only got one "naughty" 
This week we will be working towards being naughty face free. I've found that, sometimes, I just have to threaten to stamp the naughty face and she will straighten up. LOL Is it mean to love being able to manipulate your kids into behaving? I don't know...I guess I don't really consider it manipulation. It is just plain parental survival as far as I'm concerned.
Have a good day & hugs to all my friends!
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