Food Minia

It's no secret that I hate winter, mainly because I really dislike being cold. If I had unlimited resources, I'd keep my house at a balmy 73 degrees all season long. In fact, I have fond memories of the apartment we had before we bought our house. Our rent included heat and air conditioning and since the buildings were old they required us to keep the heat at 72 or higher in the winter so the pipes didn't freeze. We used to walk around the apartment in shorts and t-shirts. It was glorious. But I digress. This recipe for No Peek Beef Tips has been on my radar for a while now, but I kept putting off making it due to the ingredients. Yes, I'm a bit of an ingredient snob and the various powders and cream of soup didn't sound appealing. The weather finally took a nosedive this weekend and the cold and wind had me craving comfort food. I also needed something easy for Sunday dinner with my parents. I didn't tell them what was in this until after they'd tried it. ...

A one dish dinner that takes just a few  minutes to put together. This casserole is just right for a busy fall day  when you're short on time and crave a homey comfort-food dinner.  A nice salad is all you may want to add.     You can use 2-3 garlic cloves, minced in place of the powder. Do that first and then cut the chicken into bite-size pieces. Mix it all together in a large bowl., I like to use the mixed vegetables in this because  it gives it a homey pot-pie taste. But you can also  use broccoli, green beans, peas and carrots, or  a mixture of whatever you have in the freezer.   Spread it into the bottom o a sprayed 9x13 pan  Prepare the stuffing mix in a saucepan on the  stove or in a bowl in the microwave. Spread the stuffing evenly over the top. Bake in a 400º oven for 30  minutes, until the stuffing is golden and the chicken is cooked. A bonus is the leftover for lunch the next day.  Chicken Stuffing Ca...