Last week was kind of a boring food week, but this week we are trying some new things. We started out with a super easy, cheap and quick meal last night – Delicious Chicken Skillet. I get these weekly e-mails from Campbell’s that sometimes have some good ideas. This one was a real winner because Madden loved it! He hasn’t been willing to eat a whole lot of what we eat lately, so I was so excited that he ate a whole bowl of this. He even took some broccoli off of my plate and ate it – he has never TOUCHED broccoli before! He had his own serving after that and ate it all up 🙂
Sweet & Tangy Chicken
Cook: 15 minutes
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces)Campbell’s® Condensed Tomato Soup (Regular or Healthy Request®)
1/4 cup water
1 tablespoon packed brown sugar
1 tablespoon vinegar
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you’re using larger chicken breasts they may require a little longer cooking time.
Tonight we had another recipe from the Paula Deen magazine that I stole from my mother-in-law 🙂 Layered Tex-Mex Casserole was a hit tonight! Aside from the fact that I had forgotten tomato sauce at the grocery store and had to run back for it, it was quick and easy. This is a keeper for our family.
Layered Tex Mex Casserole (we cut this in half and used an 8×8 pan)
2 pounds ground chuck
1 onion, chopped
1 15.5 oz can black beans
2 10 oz cans enchilada sauce
1 8 oz can tomato sauce
14 (5 inch) corn tortillas – I used 4 large flour tortillas (for the 1/2 serving) because I had them on hand
2 8 oz packages shredded Mexican four cheese blend
Garnish: Mexican crema, chopped tomatoes, minced fresh cilantro
In a large skillet, combine ground chuck and onion. Cook oer medium heat until beef is browned and crumbly; drain. Return beef mixture to skillet. Stir in beans, enchilada sauce, and tomato sauce; bring to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes.
Preheat oven to 350. Spray a 13×9″ pan with nonstick cooking spray.
Tear tortillas into bite-size pieces. Layer half of pieces in bottom of prepared baking dish. Top with half of beef mixture. Sprinkle 1 package of cheese over beef mixture. Repeat layers, ending with cheese.
Bake for 25 to 35 minutes (20 for 1/2) or until hot and bubbly. Garnish with Mexican crema, chopped tomatoes and minced cilantro, if desired.
Note: This casserole can be assembled up to 2 days before baking. Store, covered, in the refrigerator. Increase the baking time to 25-45 minutes if the casserole is going directly from refrigerator to oven.
We’re also having this Cheesy Ham and Hash Brown Casserole one night this week – it was one of my Daily Dish e-mails recently and sounded tasty. I thought about subbing cream of mushroom for the cream of potato, but some of the reviews said that was a key ingredient, so we’ll see.
Tomorrow is gymnastics, so we needed something quick and easy. I’ll run home at lunch and put this Slow Cooker Pork Cacciatore in the crock pot.
I hate mustard plain, but love it in recipes. I can never turned down French-fried onions, so I’m going to try this Mustard Chicken. Doesn’t get much easier than that!
One night we’re having meatloaf and mashed potatoes because I am really craving gravy. That will also be a quick one that I can prepare in the morning and just pop in the oven after work. Hopefully, Madden will eat it, too.
We’re also going to have Baked Teriyaki Chicken again, because I love it. It’s another one that can be prepared in the morning and just tossed in the oven after work. These days, that is my kind of meal!
Hopefully it will all taste as good as it sounded when I was planning the menu on Saturday!