Typically we would have had at least 2 nights of take out by now... But since my 11 month old is refusing baby food, and only wanting "real" food, we have had to prepare meals at home.
This has been a challenge. Both my husband and I are employed full time, and neither of us are "cooks." We have had to put real effort into buckling down in the evenings and getting dinner on the table!
Sunday I made a dish that I found on Pinterest. Don't get me wrong, pinterest is where I get my recipes from but I have realized something. Many times when a pinterest user states that this recipe is "easy," it really should say that the meal is BLAND!! I made a dish that was supposed to bake, but it was waaaayyy to hot to turn the oven on. So, I decided to put the dish in the crock pot.
Chicken & Rice "No Peek Chicken"
Ingredients:
* 1 box Uncle Ben's Long Grain Wild Rice (original recipe) - I used a bag of long grain wild rice which was a big mistake -- some came out crunchy
* 1 can cream of mushroom soup
* 1 can cream of celery soup
* 1 can water (The rice absorbed all of the water so I had to use 2 cans of water, then I added 1 can of chicken broth)
(You can add another can of water for moister rice.)
* Chicken breasts or tenders (we used tenders)
* We added seasoning to ours (Montreal seasoning, pepper, Italian seasoning)
***** Another recipe that I just found today was almost identical to this one added a package of dry onion soup mix!!!! This would help the recipe so much!! And they used uncle ben's white minute rice instead of the long cooking grain rice!!!*****
Directions:
Grease the crock pot.
Add the canned soups, water, and rice into crock pot. Stir.
Add chicken into the crock pot.
Turn on LOW for 4-6 hours
If you are going to bake the dish then:
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water. Arrange the raw chicken on top of the rice mixture. Cover and seal with foil.Bake at 350 degrees for 2 1/2 hours and "Don't Peek!"
For more information on the recipe go to:
OR to see the recipe that sounds much more flavorful and just as easy!!!!
As the week went on we made spaghetti -- always a great hit with kids!
Last night I made an easy and delicious meal. Just 3 main Ingredients!!
PESTO CHICKEN
Ingredients:
* 1/2 cup of Pesto ( I used the Classico brand that comes in a small jar)
* 2 oz. (1/2 cup) of low fat Mozerella Cheese (we didn't have low fat)
* Chicken tenders
* salt & pepper to taste
Directions:
* Spray the casserole dish with non-stick spray, then spread 1/4 cup of basil pesto over the bottom of the dish.
* Then lay the chicken strips over the top of the pesto and season with salt and fresh ground black pepper.
* Spread another 1/4 cup of basil pesto over the top of the chicken strips. (I used a rubber scraper to spread the pesto in the dish and over the chicken.)
* Cover the dish with foil. Then bake at 375F/190C for 25-30 minutes, just until the chicken is barely cooked through. (Don't cook too long at this stage, or the chicken will be overcooked when the cheese is melted and browned.)
* When chicken is done, sprinkle 1/2 cup grated mozzarella cheese over the top and bake about 5 minutes more. (If your broiler is separate from the oven, start preheating it at this point.)
* Broil for about 5 minutes, just long enough to get some color on the cheese. Serve hot, maybe with rice or couscous to soak up the juice. (We used rice, although pasta would have been better).
***** For step by step -- and pictures detailing each step please visit the website*****
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