Don’t you just love a meal that comes together quickly, and not only that all in one pan. This chicken dish was one of the easiest dishes I have ever made, and as an extra bonus the family absolutely loved it. I have been all about the comfort food this past snowy and cold week, and this meal fits that bill for sure.
Recipe from Campbell’s Kitchen
- 1 Tbsp vegetable oil
- 1 1/4 pound chicken breasts (or one per person)
- 1 can cream of chicken soup
- 1 1/2 cups water
- 1/4 tsp paprika
- 1/4 tsp pepper
- 2 cups uncooked minute rice
- 2 cups chopped broccoli
1. Heat oil in large skillet, and add chicken breasts. Cook for 10 minutes, turning once, until nicely browned. Remove to a plate and cover.
2. Add water, soup and spices to skillet and bring to a boil. Stir in rice and broccoli, reduce to a simmer. Top with chicken breasts, sprinkle with additional paprika and pepper. Cover and cook for 5 minutes.
3. Eat and enjoy!
It is time for me to get back to the kitchen. I have some delicious plans for the week. Last night after we got home from art class, I made this yummy supper. Now, let me tell you this recipe looked nothing like the picture in the cookbook after I made it. But hey that happens sometimes. It was at least delicious, and between looks and taste I would pick taste every time. I found the recipe in an Ocean Spray advertisement. One of those little recipe books you sometimes get in the mail, or pick up at the grocery store. Yup, I actually used one!
- 1 Tbsp oil
- 1 onion chopped
- 1 clove garlic, minced
- 1/4 cup craisins
- 1 cup chopped mushrooms
- 2 cups shredded mozzarella cheese
- 2 large cooked, mashed and cooled potatoes
- 1/4 cup chopped toasted pecans
- 2 double, unseparated, skinless boneless chicken breasts
- 1/2 tsp each salt and pepper
- 1/2 cup ocean spray cranberry sauce
- 2 Tbsp chopped fresh sage
- 1 Tbsp Cranberry Cocktail
- 1 Tbsp Balsamic Vinegar
1. heat oil in large skillet, add onion, garlic, craisins and mushrooms. Saute for about 7 minutes until vegetables are tender. Set aside let cool slightly.
2. Mix together potatoes, cheese, sautéed vegetables, and half of the pecans. Scoop into greased 7×11 inch casserole dish.
3. Melt cranberry sauce in small skillet. Remove from heat. Add sage, cranberry cocktail and balsamic vinegar.
4. Sprinkle chicken with salt and pepper and place on top of potato mixture in casserole. Top with half of cranberry sauce mixture.
5. Bake for 45 minutes at 350 degrees. Baste with remaining cranberry sauce mixture during cooking time.
6. Sprinkle with remaining pecans before serving.
7. Eat and enjoy!
I was really hoping that when I woke up today I would be miraculously better. Well, I am a little better, but it seems like I have had this cold forever. Apparently when sick, 5 days is an eternity. Slowly, slowly, I seem to be getting better every day. My throat hurts a little less, wasn’t up all night coughing and blowing my nose. These are all very promising signs. When I made the menu plan for the week (pre-cold) I planned all really healthy meals. Lots of sweet potatoes, broccoli, dark greens. I must have known what was coming, all the meals have been really quick to put together (especially since I made a big batch of sweet potatoes puree on Monday), plus really, extraordinarily healthy. I got almost all of this weeks recipes from the cook book Double Delicious, including this recipe for Chicken and Biscuits. I did get this cook book from the library, however I have definitely added it to my owner list, as all the recipes from it so far have been incredible!
- 1 Tbsp Olive oil
- 1 lb chicken breasts, cut into small chunks
- 1/8 tsp ground black pepper
- 1 can reduced fat cream of celery soup
- 1/2 cup milk
- 1/2 cup sweet potato puree
- Biscuit topping :
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup soft tub margarine ( I don’t generally use this product, so I used softened butter)
- 1 large egg, beaten
- 1/4 cup honey
- 1/2 tsp cream of tartar
- 3/4 cup low-fat buttermilk
1. Heat olive oil in large skillet, cook chicken and pepper until chicken has cooked through. Stir in celery soup, milk and sweet potatoes. Mix well. Pour into greased casserole dish (about 11×7).
2. Make biscuit dough by mixing together the dry ingredients. Slowly mix in margarine (or butter). Add remaining wet ingredients. Drop dough using large spoonfuls on to chicken mixture. ( I got 8 large biscuits).
3. Bake for 25 minutes at 375 degrees.
4. Eat and enjoy!
Good morning everybody! Today is the day that life gets back to normal around here. School is starting up again, and wouldn’t you know it, I have a cold. Now that really doesn’t make me that motivated to home school my kids, but I better get the ball rolling anyways. Not that they wouldn’t enjoy an extra day off, I am sure they would love it, but why postpone the inevitable. I had this cold all weekend, and let me tell you it made me kind of grumpy. I very rarely get sick, and I was super annoyed that it happened on the weekend when I had to miss fun things….like chocolate eating. Luckily I wasn’t sick when I made this delicious meal. It was so good! The original recipe comes over from Food.com. I found it on Pinterest!
If you would like to follow me on pinterest, just click on the link above, if you would like to get Facebook updates, go ahead and like me here : Our Eating Habits Facebook Page
And now on to the recipe:
- 1 lb chicken breasts, diced
- 1 medium onion, chopped
- 1 Tbsp vegetable oil
- 8 flour tortillas
- 1 1/2 cups Monterey Jack cheese, divided
- 1/4 cup butter
- 1/4 cup flour
- 1 can (15 ounce) chicken broth
- 1 cup sour cream
- 1 can (4 ounce) green chiles
1. Heat oil in large skillet, cook chicken and onion until onion is tender and chicken is cooked through. Evenly divide this mixture between the 8 tortillas. Set aside 3/4 cup of the cheese for topping. Divide remaining cheese between the tortillas. Roll up , and place in a greased 13×9 inch baking dish.
2. To make the sauce, melt butter in saucepan, whisk in flour to make a roux. Gradually add the chicken broth, bring to a boil, stirring often until mixture has thickened. Remove from heat and stir in sour cream and chiles. Pour over enchiladas. Top with 3/4 cup of cheese that you set aside.
3.Bake for 20 minutes at 400 degrees.
4. Eat and enjoy!