Gamer Friendly Foods for MoP Leveling
With Mists of Pandaria releasing on Tuesday, many people are trying to figure out how to level as quickly as possible. This means that they might not always be reaching for the healthiest of food options as they search for quick and convenient eats.
One of my big hobbies outside of WoW is cooking. I love entertaining friends and family and cooking memorable meals for their taste buds! I regularly Tweet what I make for dinner (with pictures), so people can live vicariously though them!
That being said, I’m very focused on making meals that are healthy and satisfying.
As I pondered what I would fix for MoP leveling, I decided to share my recipes with everyone for meal ideas!
The recipes below are conducive to making ahead of time, and then are easily able to be pulled out of the fridge or freezer and into the oven. That way, all you have to worry about doing is pulling the food out when it dings!
I hope you enjoy these recipes as much as I do!
I grew up on these and they are so good! Lots of flavor! I usually serve them with minute rice and some fat free refried beans. They are great on their own if you don’t want to deal with sides.
- 2 cups chopped cooked chicken (you can shred this too. I usually boil the breasts and let them cool. Then cut them into thirds and shred up the meat)
- 2 cups light sour cream
- 1 can Cream of Chicken soup
- 2 cups (8 oz) shredded Monterey Jack cheese
- 2 cups (8 oz) shredded Cheddar cheese
- 2 Tbsp chopped onion (can be fresh or dried)
- 1/8 tsp salt
- 1/4 tsp pepper
- 1 cup (4 oz) shredded Cheddar cheese
- Flour tortillas
- Combine first 9 ingredients, mix well.
- Place a heaping 1/2 cup of chicken mixture inside each tortilla.
- Roll and place in baking dish.
- Cover and bake at 350° for 20 minutes.
- Sprinkle tortillas with remaining 4 oz cheddar and cook for an additional 5 minutes.
- I usually get 4 pans of 4 enchiladas out of this. These freeze very well. If frozen, let them defrost in the fridge before baking. Number of enchiladas will be based on how full you fill the tortillas.
You can never go wrong with a crock pot! Crock pot cooking was my convenient way to make dinners when I knew it would be a long day in the office. Here’s a chance to take advantage of the slow cooking method while you instance or quest your way to 90!
- 2 lbs chuck roast, fat trimmed
- Small red potatoes, whole, or if they are larger than bite size, halved
- 3-4 carrots, peeled and cut into big chunks
- 2 large onions, peeled and cut into eighths
- 1 can Cream of Mushroom soup
- 1 package Lipton Onion Soup Mix
- Season chuck roast with salt and pepper. Place in bottom of crock pot
- Surround roast with potatoes, carrots, and onions.
- Add in Cream of Mushroom soup and Lipton Onion Soup mix packet.
- Add a touch of water to crock pot.
- Turn on low and let cook 8-10 hours.
- If you’ve got the time, gently coat the roast in flour, salt, and pepper and sear in oil in a pan on all sides before adding it to the crock pot. This will create a nice crust on the meat.
- If you don’t have a crock pot, sear the roast (as outlined in the first bullet) and place into a dutch oven type pan. Add ingredients as listed and cook at 350° for 4-5 hours.
- The soup gives a creamy gravy for the meat. I like my roasts done this way, but if you aren’t interested in a creamy sauce, feel free to skip and add in beef broth in place of the water (use a touch more due to lack of moisture). Same with the Lipton packet, use if you like!
Cream Cheese Chicken
Courtesy of my cotank, this recipe is sure to be a winner! Lots of flavor and another convenient meal from your crock pot!
- 4 chicken breasts brushed with butter or lightly coated with cooking spray
- 1 can Cream of Mushroom soup
- 1/2 cup sherry
- 2 Tbsp Italian Dressing mix (Good Seasons)
- 1 package light cream cheese
- Combine all ingredients in a slow cooker.
- Cook on low 6-7 hours.
- This can be served over rice or egg noodles–since we’re looking for quick and easy cooking, I’d probably fall back on Minute Rice because I don’t have to babysit it once the water boils.
Chicken/Pork Rice Casserole
Another old family recipe, I’ll be making this Monday night in preparation for dinner on Tuesday night!
- 1 can Cream of Mushroom soup
- 1 package Lipton Onion Soup mix
- 1 soup can full milk
- 1 soup can uncooked long grain rice
- 4 chicken legs/thighs or 4 bone-in pork chops
- Preheat oven to 350° and butter a 9×9″ pan.
- Mix up first 4 ingredients in pan.
- Place meat on top of mixture and cover dish with aluminum foil.
- Cook for 45 minutes to 1 hour. Begin checking regularly at 45 minute mark for doneness.
Notes: I’m making mine with pork chops! This would go great with some fresh green beans and a hot roll!
This is probably my laziest recipe on here! But you can never go wrong with a meatball sub!
- 1 cup panko bread crumbs
- 2 large eggs
- 1/2 cup water
- 1/3 cup grated Pecorino Romano cheese
- 2 tsp minced garlic
- 2 Tbsp minced fresh parsley
- 1 tsp McCormick Italian Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb 80% lean ground beef
- Spaghetti sauce (homemade or bought)
- Fresh sub rolls
- Sliced mozzarella cheese
- Preheat oven to 450°.
- Add panko, eggs, water, cheese, garlic, parsley, seasoning, salt, and pepper to large bowl; stir to combine. Add beef, mix by hand until just combined.
- Scoop up 3 Tbsp of meat mixture to form balls; smooth by rolling in cupped hands. Arrange meatballs on baking sheet, about 1 1/2″ apart.
- Bake 15-17 minutes or until internal temperature reaches 160°.
- Heat meatballs in spaghetti sauce over low heat (or put them into a small crock pot with the sauce to warm on low).
- Cut open sub rolls, leaving half of the sub roll attached and line with a piece of cheese (I fold mine in half).
- Spoon meatballs with a little bit of sauce into bread.
- The meatball recipe is courtesy of Wegmans! They are a great grocery store with lots of fabulous recipes and foods! Feel free to poke around their site and gather lots of other yummy meal ideas!
Black Bean, Sweet Potato, and Quinoa Chili, adapted from Bon Appétit
This recipe came to me from Nyx! It sounds delicious and I can’t wait to try it.
- 1 Tbsp olive oil
- 1 onion, chopped
- 5 garlic cloves, chopped
- 1 1/2 Tbsp chili powder
- 1 Tbsp ground coriander
- 1 14.5 oz can fire-roasted tomatoes
- 1/2 lb dried black beans, rinsed well
- 1 chipotle chile from a can of chipotle chiles in adobo, minced
- 1 tsp dried oregano
- 2 tsp kosher salt, plus more to taste
- 1 1/2 cups sweet potatoes, cut into 1/2 inch cubes
- 1/4 cup quinoa, rinsed and drained
- Sour cream (optional)
- Green onions, chropped (optional)
- Fresh cilantro, chopped (optional)
- Heat the oil in a heavy large pot over medium heat. Add the onion and cook until soft and beginning to brown, 6-7 minutes. Add garlic, chili powder, and coriander and stir. Cook together for 1 minutes.
- Stir in the tomatoes with their juices, beans, chipotle pepper, and oregano. Add 5 cups of water and bring to a boil. Reduce heat to low, cover with lid slightly ajar and simmer until beans are flavorful and tender, anywhere from 2-4 hours.
- After 1 1/2 hours of cooking, add the sweet potatoes, quinoa, and salt. Place the pot’s lid back on slightly ajar and allow to simmer on low hear until the beans are soft and the sweet potatoes and quinoa are cooked through. Add more water if the chili becomes too thick. Season to taste with salt and pepper. Serve with sour cream, cilantro, and green onion.
- Can be made two days ahead. Can be frozen!
Just because you’re leveling to 90 doesn’t mean you need to eat poorly! I hope you enjoy these recipes and find them good enough to add to your collections! Happy dining!