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!
Friday, January 30, 2009
Monday, December 15, 2008
Leftovers, the yummy way
So, I pulled out our frozen Thanksgiving leftovers, and made a cute and yummy dinner last night!
Spray mini muffin cups.
Layer potatoes, chicken/turkey, stuffing, then cheese. Smoosh down to mold into shape. Bake at 350 for 20 minutes. Pop into mouth............
I also made a casserole for us big folks, but the cute muffin casseroles were more fun!
I am sure this would work for other leftovers too.
This was an easy Sunday dinner (desperately needed) and helped us work through those leftovers in a new and yummy way.
Spray mini muffin cups.
Layer potatoes, chicken/turkey, stuffing, then cheese. Smoosh down to mold into shape. Bake at 350 for 20 minutes. Pop into mouth............
I also made a casserole for us big folks, but the cute muffin casseroles were more fun!
I am sure this would work for other leftovers too.
This was an easy Sunday dinner (desperately needed) and helped us work through those leftovers in a new and yummy way.
Friday, December 5, 2008
Best Ever Crock-Pot Chicken
A few weeks ago Greg and I ate at my Mom's and she made this delicious chicken that was so easy to make. So I told her I needed the recipe to put up here. It's easy and you just leave it in the crock-pot! Awesome, huh?
"Best Ever Crock-Pot Chicken"
The "best ever" got my attention, plus the fact that it called for five ingredients -- EASY!
6 chicken breasts
1 8 0z pkg cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg Good Seasons Italian dressing mix
Put chicken in crock pot. In a separate sauce pan, add next four ingredients and heat until melted together. Pour over the chicken that is in the crockpot. Cook on LOW all day. Serve with rice, pasta or potatoes. You can also use chicken tenders instead of the breasts.
"Best Ever Crock-Pot Chicken"
The "best ever" got my attention, plus the fact that it called for five ingredients -- EASY!
6 chicken breasts
1 8 0z pkg cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg Good Seasons Italian dressing mix
Put chicken in crock pot. In a separate sauce pan, add next four ingredients and heat until melted together. Pour over the chicken that is in the crockpot. Cook on LOW all day. Serve with rice, pasta or potatoes. You can also use chicken tenders instead of the breasts.
Tuesday, December 2, 2008
Homemade tomato soup
Oh yeah, this is gooooooood.
Tomato soup
1 T olive oil
1 small onion, chopped
1 medium carrot, grated
Garlic or garlic powder to taste
1 can 28 oz tomato crushed tomatoes
1 can 14 oz chicken broth
½ tsp salt
½ tsp thyme
¼ tsp pepper
1 T red-wine vinegar (I left this out cuz I didn’t have it!)
Optional: sour cream on top
Heat oil and sauté onions and carrots with garlic powder.
Stir in crushed tomatoes, chicken broth, salt, thyme, and pepper.
Heat to boiling and then simmer for 15 minutes.
Let cool and stir in vinegar.
Makes 4 cups
Nutrition per cup: 109 cal, 3 g protein, 4 g fat, 18 g carb, 87 mg calcium, 2 g fiber
Tomato soup
1 T olive oil
1 small onion, chopped
1 medium carrot, grated
Garlic or garlic powder to taste
1 can 28 oz tomato crushed tomatoes
1 can 14 oz chicken broth
½ tsp salt
½ tsp thyme
¼ tsp pepper
1 T red-wine vinegar (I left this out cuz I didn’t have it!)
Optional: sour cream on top
Heat oil and sauté onions and carrots with garlic powder.
Stir in crushed tomatoes, chicken broth, salt, thyme, and pepper.
Heat to boiling and then simmer for 15 minutes.
Let cool and stir in vinegar.
Makes 4 cups
Nutrition per cup: 109 cal, 3 g protein, 4 g fat, 18 g carb, 87 mg calcium, 2 g fiber
Thursday, October 23, 2008
Chicken enchiladas
Chicken enchiladas
You can half the recipe, or make a ton and freeze for a future busy night's dinner.
Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese
Take 1/3 of filling and set aside for topping
Add 1 pound cooked diced chicken to the 2/3 mixture
Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!)
Put some filling from the “aside” bowl in pan (usually I use 2 pans)
Place tortillas in pan(s) and top with the “aside” filling
Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!
Bake for 30 minutes at 350 and serve with rice.
You can half the recipe, or make a ton and freeze for a future busy night's dinner.
Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese
Take 1/3 of filling and set aside for topping
Add 1 pound cooked diced chicken to the 2/3 mixture
Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!)
Put some filling from the “aside” bowl in pan (usually I use 2 pans)
Place tortillas in pan(s) and top with the “aside” filling
Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!
Bake for 30 minutes at 350 and serve with rice.
Wednesday, October 8, 2008
Broccoli Ham Quiche
This may be more of a breakfast dish, but I made it for dinner tonight. We had ham for Sunday dinner and I had some left overs I needed to use. Anyway, it was very well received by everyone. That's right, it pleased 7 out of 7 people. The kids didn't even know there was potatoes in it. I guess it's a keeper. Next time I make it I will have to double it and cook it in a 9x13 inch pan. It is a microwave recipe too, and though I prefer to cook in the oven...sometimes in a pinch it's nice to have a quick microwave recipe. Hope you like it!
2 cups frozen shredded hash brown potatoes
1 cup (4 oz.) shredded cheddar cheese
1 cup diced fully cooked ham
1/2 cup chopped fresh broccoli
4 eggs
1/2 cup milk
1 teas. dried minced onion (I didn't add this because I didn't have it on hand, but I'm sure it would be good in there)
1/2 teas. garlic powder
1/2 teas. salt
1/2 teas. pepper (I only added 1/4 teas. since we are not big pepper fans.)
1. Place hash browns in a greased 9 inch microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes or until thawed. Press onto the bottom and halfway up the sides of the plate. Microwave, uncovered, on high for 3 minutes. Sprinkle with cheese, ham and broccoli.
2. In a large bowl, beat the eggs, milk and seasonings; pour over ham mixture. Cover with waxed paper. Microwave at 70% power for 10-12 minutes, or until set. Let stand for 5 minutes before cutting. Makes 4-6 servings.
2 cups frozen shredded hash brown potatoes
1 cup (4 oz.) shredded cheddar cheese
1 cup diced fully cooked ham
1/2 cup chopped fresh broccoli
4 eggs
1/2 cup milk
1 teas. dried minced onion (I didn't add this because I didn't have it on hand, but I'm sure it would be good in there)
1/2 teas. garlic powder
1/2 teas. salt
1/2 teas. pepper (I only added 1/4 teas. since we are not big pepper fans.)
1. Place hash browns in a greased 9 inch microwave-safe pie plate. Microwave, uncovered, on high for 4 minutes or until thawed. Press onto the bottom and halfway up the sides of the plate. Microwave, uncovered, on high for 3 minutes. Sprinkle with cheese, ham and broccoli.
2. In a large bowl, beat the eggs, milk and seasonings; pour over ham mixture. Cover with waxed paper. Microwave at 70% power for 10-12 minutes, or until set. Let stand for 5 minutes before cutting. Makes 4-6 servings.
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