Another Meatless Monday post….with a yummy yummy spring-time salad!

This time I used a meat substitute: Quorn Naked Chik’n Cutlets.

Quorn is awesome. Check out their website. They have meatless and soy-free “chicken” “turkey” and ”beef” products (wings, burgers, tenders, etc) YUM!

They have GREAT recipes for you to try with their products too, which is helpful.

Little side note - I cooked this meal and NO ONE (hubby, my parents, my little siblings, my daughter) said anything about the taste of the chicken. They still don’t know it was meatless!!

Most of the time my Meatless Monday posts won’t have a meat substitute in them, but this was a quick and easy meal for me to make while we were so busy moving and traveling the last few weeks.

Chicken(less) Pot Pie

Ingredients

3-4 boneless skinless chicken breast (This time I used 4 Naked Chik’n Cutlets)

1 pkg (16 oz) mixed veggies (Usually I use fresh green beans, peas, corn, carrots. But again to save time I just used a couple 1/2 bags of those frozen veggies)

8 oz organic sour cream

2 cans organic Cream of Mushroom soup

1 1/2 c grated cheddar, divided

1 pkg crushed Ritz crackers (I use Back to Nature Classic Round Crackers)

4 Tbsp organic or unsalted butter

Mrs. Dash Original Blend Seasoning (Optional)

Directions

Preheat oven to 350º F.

Cook chicken breasts in skillet and cube with Pampered Chef Salad Chopper. In this case, I cooked the Chik’n Cutlets according to package directions. Whenever I cook chicken in a skillet I drizzle a bit of olive oil. For this recipe, I sprinkle a bit of Mrs. Dash Original Blend seasoning on top.

Mix chicken, veggies, sour cream, soup, and 1/2 cup cheddar cheese in a large bowl. Place in a casserole dish (I use my Pampered Chef Deep Dish Baker).

I bake this in the oven for about 40 minutes or until it is starting to bubble on the sides. Or you can put it in the microwave for 15 to 20 minutes.

While baking, melt butter in a skillet, and add crackers. Stir over medium-low heat to until crispy.

Sprinkle remaining 1 cup cheddar cheese over top and bake for an additional 5 minutes.

When it is done baking sprinkle the crackers over top.

Now for the side…..

Here’s the SCRUMPTIOUS salad that I made up. I just put in some veggies, fruit, and nuts that I thought would taste good together. Then topped it with some of our family’s favorite dressings.

So right now my husband is so busy he doesn’t have time to read my blog, so I can tell you guys this little secret without worrying he might find out

He claims to hate spinach. My trick: I buy 2 different kinds of lettuce. I get a bag of mixed greens usually with some romaine in it. Then I get a bag of spinach and use my Salad Chopper to cut it all up into tiny pieces so he can’t tell it is in there (hehehe sneaky!)

I peeled and seeded 2 cucumbers, then cut into small cubes. I cut 1 bag of grapes in half. Chopped up 1 bunch of green onions (scallions). Chopped some dried mango. Then sprinkled with slivered almonds.

Mixed it all up and topped with our favorite dressings: Lemon Poppyseed OR Raspberry Vinaigrette.

ENJOY!!