Recipe :: creamy chicken and pasta

Looking for a quick meal that's full of flavor? Then look so further! This is fast, easy, and ready to eat in hardly no time! And you only need a few ingredients.

Ingredients

2 tbsp of oil

2 lbs of chicken, cut into cubes

1 can (26 oz) cream of chicken

1 cup water

2 bags (16 oz each) frozen vegetable and pasta blend

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

2. Stir the soup, water and vegetable pasta blend into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken and pasta are done.

My Thoughts

I only used 1 lb of chicken, and since I couldn't find the vegetable/pasta blend, I used half a box of the cork-screw pasta and half a bag of 16 oz, frozen vegetable mix. Other than that, we loved it! Even my 3 year old, who is the pickiest eater EVER, ate this and loved it! I actually made up more just to keep (froze some) for him when he wants it.

Before, with all the ingredients just put together.

After, all set up and ready to eat!

Sponsor(s) of the month:

Recipe :: spinach and cheese stuffed chicken

Ingredients
4 boneless, skinless chicken breasts
Salt and pepper (to taste)
1 tbsp. butter
1 small onion, chopped
About 1 1/2 cups uncooked spinach - or peppers, which I used cause I was out of spinach
1 1/2 cups shredded cheddar cheese

Directions
1. Preheat oven to 400 degrees.

2. Put each chicken breast between two sheets of waxed paper, and pound to 1/4-inch thick, then season with salt and pepper. Set aside. 

3. Cook spinach and onion in butter over medium heat. 

4. Remove from heat and in a bowl mix with cheese. 

5. Place some spinach mixture on each chicken breast, and fold edges over. use toothpicks to secure. 

6. Bake 15 min or until juices run clear.

   

Recipes :: Cooking Squash

Grilled Squash

1. Cut into slices.
2. Add salt and pepper for taste.
3. Cook on grill, flipping every now and then, until they are golden.

 Fried Squash

1. Cut into slices.
2. Mix in a bowl with flour, and salt and pepper to taste.
3. Put some olive oil in the skillet to cover the bottom.
4. Start frying, flipping now and then, until they are golden.

Recipe :: natural vitamin water

I love flavored water. So why pay lots of money for the ones sold in stores with extra stuff added that your baby doesn't need? Make your own! Fresh fruits add natural sweetness and beautiful colors to your plain water.

I made my first batch with apples, oranges, and strawberries. It's what I had at the time, haha. And no herbs. Didn't have any, at the moment.

Ingredients
1 quart filtered water
1-2 cups fruit/veg (strawberries, oranges, watermelon, cucumber, etc.)
2-3 tablespoons fresh herbs (mint, rosemary, lavender, etc.)
ice

Instructions
1. Slice fruit into very thin slices and add to a large pitcher.
2. Lightly smash them with a wooden spoon to help release their juices.
3. Gently bruise the herb leaves and add to the pitcher.
4. Add ice, then fill pitcher with water.
5. Allow to infuse for at least 3-4 hours, or overnight.
6. Water will stay fresh in the fridge for up to 3 days.

Recipes :: teriyaki chicken

Ingredients
Medium – Large bag of carrots (cut into slices)
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves (minced)
4 Chicken Breasts
1 cup teriyaki sauce

Directions
Split everything into two gallon freezer bags. Shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice.

Recipe :: let's make some fries!

Rosemary potatoes (#1 - used red potatoes)

Cheesy potatoes (#3)

Looking for a better and tasty way to make some fries? Try these baked fries recipes! I know my kid is not the only one who loves his fries! 

Better-For-You Baked Fries

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil; brush with 1 tbs olive oil; set aside. Cut 1 lb potatoes into sticks or wedges; don't bother to peel them (the skin is packed with nutrients!). In a large bowl, toss potatoes with 2 tbs olive oil, salt, and pepper, or follow the variations below. Arrange potatoes in a single layer on prepared baking sheet. Bake for 40 to 45 minutes or until browned and tender, turning twice. Allow to cool slightly on the baking sheet on a wire rack before serving.

1. Rosemary: Use russet potatoes and sprinkle with 1 tsp snipped fresh rosemary before baking.

2. Chili-Spiced Sweet Potato: Use sweet potatoes and add 1/2 tsp chili powder to the oil mixture.

3. Cheesy: Use red potatoes and toss with 2 tbs parmesan cheese.

4. Golden: Try yukon gold potatoes; use 1/2 tsp sea salt.

5. BBQ: Omit the salt and add 2 tbs barbecue sauce to the oil mixture.

Recipes :: Let's make some broccoli!

Tomato-parmesan (#1)

Looking for a way to help your kids eat their broccoli? How about trying to change it up a bit? Add some extras to it... give it more color, more flavor! And enjoy!

Yummy Roasted Broccoli

Preheat oven to 400 degrees F. Lightly coat baking pan with cooking spray or line with parchment paper; set aside. Cut 1 1/4 lbs of broccoli into florets, discarding stems. Arrange florets in prepared pan. Drizzle with 2 tbs olive oil. Roast for 10 minutes, stirring once. Once done, follow the instructions below, and season with salt and pepper to taste.

1. Tomato-Parmesan: Add 1/2 cup cherry tomatoes, quartered, 1/4 cup shredded parmesan cheese, 2 cloves garlic, minced, and 1/4 tsp ground black pepper.

2. Raisin-Sunflower: Stir together 1/4 cup golden raisins, 1 tbs honey, and 2 tsp lemon juice. Toss with 1 tbs roasted sunflower seeds.

3. Plum Sauce: Toss with 1/4 cup shredded carrot and 1/4 cup plum sauce. Sprinkle with 1 tsp toasted sesame seeds.

4. Bacon-Cheddar: Toss together with 2 slices turkey bacon, crisp-cooked and finely chopped, and 1/2 cup reduced-fat or low-fat shredded cheddar cheese.

5. Lemon-Garlic: Mix with 1/2 tsp lemon juice, 1/4 tsp lemon peel, 1 tsp minced garlic.

Recipes :: chicken, rice, veggie casserole

Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
1 (6 ounce) package seasoned long-grain and wild rice mix
1 (16 ounce) bag frozen vegetable combination (broccoli, carrots, water chestnuts)
1 cup shredded Cheddar cheese
6 (4 ounce) skinless, boneless chicken breast halves
Paprika


Directions
1. Stir the soup, water, rice and seasoning packet, vegetables and half the cheese in a 3-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika. Cover the baking dish.
2. Bake at 375 degrees F. for 1 hour or until the chicken is cooked through and the rice is tender. Uncover the dish and sprinkle with the remaining cheese.



My Thoughts

I didn't have broccoli or chestnuts... so I just used carrots and corn (would have added peas, but were out of those). And I only used plain white rice and a blended cheese. Still very yummy! 

Recipe :: Beef Stew Skillet Meal

Ingredients

1 lb lean ground beef

1 14oz can mixed vegetables

1 envelope beef stew seasoning

1 c water

3 c egg noodles

shredded cheese, (I used colby jack)


Directions:

Boil egg noodles according to pkg directions. While noodle are cooking brown ground beef in a large, deep skillet. Add in vegetable, beef stew seasoning, and water.

Add cooked noodles to the beef mixture and stir together. Sprinkle with cheese and enjoy.

My thoughts:

Now this was quick and easy! With 2 kids, I love meals that can be thrown together real quick and doesn't dirty a lot of dishes. And it's good too! I liked a bit more cheese in mine, haha.


Thanks to MommyDsKitchen.com for recipe!