Tasty, Easy and Cheap Recipes

Since we've moved into our new apartment, I've been working on my cooking skills. A few months back I got a Campbell's 1-2-3 Dinner recipe book and it is so good! Just with a few ingredients, it's amazing how tasty the food's ended up being. So here are just a few that I know you'll love!

CREAMY PESTO CHICKEN AND BOW TIES (soooooooo good!)
Prep/Cook Time: 20 minutes

Ingredients:
3 Cups uncooked bow tie pasta
2 Tablespoons butter or margarine
1 Pound skinless, boneless chicken breasts, cubed
1 Can (10 3/4 oz) Campbell's Cream of Chicken Soup (or knock off brand)
1/2 Cup Pesto Sauce
1/2 Cup Milk

Directions
1. Cook pasta according to package directions. Drain.
2. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
3. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

Makes 4 servings (but it was a lot... pretty big serving sizes I guess)

POLYNESIAN PORK CHOPS (sounds hard right? wrong!!)
Prep/Cook Time: 20 minutes

Ingredients:
4 Boneless pork chops, 3/4 inch thick
1 tsp garlic powder
1 tbsp vegetable oil
1 medium onion, chopped
1 Can Campbell's Golden Mushroom Soup
1 Can (8oz) Pineapple chunks
1/4 Cup water
1 tbsp honey
2 Cups cooked instant rice
Optional sliced green onions for garnish

Directions:
1. Season chops with garlic. Heat oil in skillet. Add chops and cook until browned. Add onion.
2. Add soup, pineapple with juice, water, soy and honey. Heat to a boil. Cook over low heat 10 minutes or until done.
3. Serve with rice and garnish with green onions.

Makes 4 servings. (I made this Tuesday and we still have leftovers)

FLASH ROASTED CRISPY RANCH CHICKEN (Definite repeat!!!)
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:
1 Can (10 3/4 oz) Campbell's Cream of Chicken Soup
1/4 Cup milk
1 envelope (1oz) ranch salad dressing mix
4 skinless, boneless chicken breast halves (about 1 pound)
1 1/2 Cups finely crushed tortilla chips
2 tbsp margarine or butter, melted

Directions:
1. In shallow dish mix soup, milk and dressing mix. Reserve 1 Cup for sauce.
2. Dip chicken into soup mixture. Coat with tortilla chips. Place chicken on greased baking sheet. Drizzle with margarine. Bake at 400F for 20 minutes or until chicken is no longer pink.
3. In small saucepan over medium heat, heat reserved soup mixture to a boil. Serve with chicken.

Makes 4 servings (I served it with rice and a mixture of cooked veggies. delicious!)


You all have GOT to try these recipes. They are SO easy and extremely tasty. I almost want to say I guarantee you'll love them! We've also discovered that grilled ham and cheese with pesto sauce is quite tasty (found that out from Zupas restaurant). Enjoy!