Tonight we're having a Chicken & Stuffing Casserole.
Layer in a casserole dish:
1 box Stove-Top, prepared as directed
1 cup frozen peas, heated (I just throw them in with the stuffing mix when I make it)
Chopped cooked chicken
1 can Campbell's chicken gravy poured over the top
Everything's already cooked, so all you have to do is pop it in the oven (350^) for a few minutes until the gravy is hot and dinner is served! I'm giving John a treat with it tonight....canned cranberry sauce (the jellied kind). He loves that stuff. :-)
Tuesday, March 31, 2009
Monday, March 30, 2009
Veggie Cheese Soup 3.30.09
Veggie Cheese Soup
1 16-oz pkg frozen broccoli, cauliflower and carrot combo
48 oz box chicken broth
1/2 medium onion, chopped
1/2 tsp celery seed
1 tsp garlic seasoning
1 Tbsp Mrs. Dash Tomato, Basil & Garlic Blend
Salt & Pepper to taste (a tiny bit is all I used)
1 can Campbell's Cream of Chicken Soup
8-oz jar Cheez Whiz
1 slice swiss cheese, torn into small pieces
3 slices American cheese, also torn into small pieces (I was too lazy to shred the cheddar!)
1 cup frozen mixed vegetables (the kind for soup with corn, peas, carrots, green beans, etc)
Combine the broccoli combo, broth, onion, celery seed and Mrs. Dash and bring to a boil. Cook for 30 - 45 minutes until veggies are tender, then mash them into smallish pieces with a potato masher. Add the chicken soup, Cheez Whiz, swiss and American cheese pieces (or a handful of shredded real cheddar, if you aren't as lazy as I am!) and simmer gently for about 20 minutes, stirring frequently so the cheese doesn't stick to the bottom of the pan. Add 1 cup of frozen soup veggies and keep over low heat for about 15-20 more minutes (or until your hubby gets home for dinner), stirring often. Serve with:
Cuban-Style Crescent Sandwiches
Mayonnaise
Yellow Mustard
Dill Pickles, chopped
4 slices Publix Sweet Ham
6 slices Publix Spanish Roast Pork
2 slices Swiss Cheese Slices
1 can Pillsbury Crescent Dough (without the seams!)
Make a sauce using equal parts of the mayonnaise, mustard and chopped pickles. Open the crescent dough and cut in half. Spread the mayo mixture in the middle of each dough rectangle and layer half the pork, swiss and ham on each one. Fold each side of the dough over the meats and seal the edges (if you have fingernails be careful not to poke a hole in the dough) Also seal the ends so the filling doesn't leak out. Place each sandwich, seam side down on a cookie sheet sprayed well with Pam and bake at 350^F for about 20-25 minutes or until golden brown.
My inspiration for the soup was a recipe at allrecipes.com called "Vegetable Cheese Soup II" and the sandwich, "Cuban-Style Sandwiches with Green Chile au Jus" was on the Pillsbury.com website.
My opinion: The soup was OK....would have been better if I'd made it with real cheese and it could have been a tad thicker. The sandwich tasted good, but was too gooey with the mayo mixture cooked inside. I might re-try it one day and serve the sauce on the side instead. And of course, imho, nothing is better than a REAL squashed and toasted Cuban Sandwich!
John's only complaint was that the sandwich fell apart when he tried to eat it AS a sandwich. He had to use a knife and fork, but said it was good with the soup, which he thought was a little too salty.
1 16-oz pkg frozen broccoli, cauliflower and carrot combo
48 oz box chicken broth
1/2 medium onion, chopped
1/2 tsp celery seed
1 tsp garlic seasoning
1 Tbsp Mrs. Dash Tomato, Basil & Garlic Blend
Salt & Pepper to taste (a tiny bit is all I used)
1 can Campbell's Cream of Chicken Soup
8-oz jar Cheez Whiz
1 slice swiss cheese, torn into small pieces
3 slices American cheese, also torn into small pieces (I was too lazy to shred the cheddar!)
1 cup frozen mixed vegetables (the kind for soup with corn, peas, carrots, green beans, etc)
Combine the broccoli combo, broth, onion, celery seed and Mrs. Dash and bring to a boil. Cook for 30 - 45 minutes until veggies are tender, then mash them into smallish pieces with a potato masher. Add the chicken soup, Cheez Whiz, swiss and American cheese pieces (or a handful of shredded real cheddar, if you aren't as lazy as I am!) and simmer gently for about 20 minutes, stirring frequently so the cheese doesn't stick to the bottom of the pan. Add 1 cup of frozen soup veggies and keep over low heat for about 15-20 more minutes (or until your hubby gets home for dinner), stirring often. Serve with:
Cuban-Style Crescent Sandwiches
Mayonnaise
Yellow Mustard
Dill Pickles, chopped
4 slices Publix Sweet Ham
6 slices Publix Spanish Roast Pork
2 slices Swiss Cheese Slices
1 can Pillsbury Crescent Dough (without the seams!)
Make a sauce using equal parts of the mayonnaise, mustard and chopped pickles. Open the crescent dough and cut in half. Spread the mayo mixture in the middle of each dough rectangle and layer half the pork, swiss and ham on each one. Fold each side of the dough over the meats and seal the edges (if you have fingernails be careful not to poke a hole in the dough) Also seal the ends so the filling doesn't leak out. Place each sandwich, seam side down on a cookie sheet sprayed well with Pam and bake at 350^F for about 20-25 minutes or until golden brown.
My inspiration for the soup was a recipe at allrecipes.com called "Vegetable Cheese Soup II" and the sandwich, "Cuban-Style Sandwiches with Green Chile au Jus" was on the Pillsbury.com website.
My opinion: The soup was OK....would have been better if I'd made it with real cheese and it could have been a tad thicker. The sandwich tasted good, but was too gooey with the mayo mixture cooked inside. I might re-try it one day and serve the sauce on the side instead. And of course, imho, nothing is better than a REAL squashed and toasted Cuban Sandwich!
John's only complaint was that the sandwich fell apart when he tried to eat it AS a sandwich. He had to use a knife and fork, but said it was good with the soup, which he thought was a little too salty.
Beginning
I've been told by friends and family over the years that I should start writing my kitchen experiments with food down....so, I've decided to do that. Here. It sounds like a good idea at the moment, though I can promise you I will not be consistent with this. Also, please be aware that you will never find any fancy, gourmet recipes on this blog. I like fast, simple and easy!Occasionally I might get overly zealous and try something that's labor intensive but that will be rare. I'm basically a lazy cook. These recipes are all my own creations...I can't seem to follow a written recipe without changing everything about it. I'll try my best to always tell you where I got the original inspiration from, in case you'd like to try whatever that would have been. So, I'm going to jump right in and list what I made for dinner tonight....in the very next post! Kisses!
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