By Stephanie Boyle
This is great to serve with potatoes or even rice.
Ingredients:
1 lemon
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) Condensed cream of broccoli soup
1/4 cup milk
1/8 tsp pepper
Directions:
1. Cut 4 thin slices of lemon and put aside for future use. Squeeze 2 tsp fresh lemon juice from the remaining lemon and set aside.
2. Heat oil over medium-high heat. Add chicken and cook for another 10 minutes or until browned. Set chicken aside and pour out fat.
3. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to pan and top with lemon slices. Reduce heat to low, cover and cook for another 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Sunday, January 6, 2008
Country Skillet Supper
By Stephanie Boyle
Quick, great tasting meal, all made in one pan!
Ingredients:
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/8 tsp garlic powder or 1 glove of garlic, minced
1 can (10-3/4oz) Condensed Golden Mushroom Soup
1 can (10-1/2oz) Condensed beef broth
1 can (14-1/2oz) diced tomatoes
1 small zucchini, sliced (about 1 cup)
1/2 tsp dried thyme leaves, crushed
1-1/2 cups uncooked corkscrew pasta
Directions:
1. Over medium-high heat, cook beef, onion, and garlic powder until beef is browned, stirring to break apart meat. Pour out fat.
2. Add soup, broth, tomatoes, zucchini and thyme. Heat to a boil and then stir in pasta. Reduce heat to low and continue to cook for 15 minutes or until pasta is done.
Makes 4 servings.
Variation: Top this dish with pitted ripe olives to add some extra flavor.
Quick, great tasting meal, all made in one pan!
Ingredients:
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/8 tsp garlic powder or 1 glove of garlic, minced
1 can (10-3/4oz) Condensed Golden Mushroom Soup
1 can (10-1/2oz) Condensed beef broth
1 can (14-1/2oz) diced tomatoes
1 small zucchini, sliced (about 1 cup)
1/2 tsp dried thyme leaves, crushed
1-1/2 cups uncooked corkscrew pasta
Directions:
1. Over medium-high heat, cook beef, onion, and garlic powder until beef is browned, stirring to break apart meat. Pour out fat.
2. Add soup, broth, tomatoes, zucchini and thyme. Heat to a boil and then stir in pasta. Reduce heat to low and continue to cook for 15 minutes or until pasta is done.
Makes 4 servings.
Variation: Top this dish with pitted ripe olives to add some extra flavor.
Chicken & Broccoli Alfredo
By Stephanie Boyle
Ingredients:
1/2 pkg uncooked linguine (8oz)
1 cup fresh or frozen broccoli flowerets
2 tbsp butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10-3/4oz) Cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp freshly group pepper
Directions:
1. Prepare linguine according to package directions. When there is only 4 minutes left for cooking, add broccoli.
2. Heat butter over medium-high heat. Add chicken and cook until browned stirring often. Drain.
3. Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.
Ingredients:
1/2 pkg uncooked linguine (8oz)
1 cup fresh or frozen broccoli flowerets
2 tbsp butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10-3/4oz) Cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp freshly group pepper
Directions:
1. Prepare linguine according to package directions. When there is only 4 minutes left for cooking, add broccoli.
2. Heat butter over medium-high heat. Add chicken and cook until browned stirring often. Drain.
3. Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally. Serve with additional Parmesan cheese.
Easy Beef & Pasta
By Stephanie Boyle
Ingredients:
1 pound boneless beef sirloin steak, 3/4 inch thick
1 tbsp vegetable oil
1 can (10-3/4 oz) condensed tomato soup
1/2 cup water
1 bag (about 16 oz) frozen side dish seasoned pasta and vegetable combination
Directions:
1. Slice beef into very thin pieces. Heat oil over a medium-high heat. Add beef and cook until beef is browned and juices evaporate, stir often.
2. Add soup, water and vegetable combination and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until beef and vegetables are done, stirring occasionally.
Makes 4 servings.
Tip: For easier slicing, place beef in the freezer until it is partially frozen for about 45-60 mins then remove from freezer and cut into thin slices.
Ingredients:
1 pound boneless beef sirloin steak, 3/4 inch thick
1 tbsp vegetable oil
1 can (10-3/4 oz) condensed tomato soup
1/2 cup water
1 bag (about 16 oz) frozen side dish seasoned pasta and vegetable combination
Directions:
1. Slice beef into very thin pieces. Heat oil over a medium-high heat. Add beef and cook until beef is browned and juices evaporate, stir often.
2. Add soup, water and vegetable combination and heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until beef and vegetables are done, stirring occasionally.
Makes 4 servings.
Tip: For easier slicing, place beef in the freezer until it is partially frozen for about 45-60 mins then remove from freezer and cut into thin slices.
Hearty Chicken Noodle Soup
By Stephanie Boyle
Ingredients:
2 cans (10-1/2 oz each) Condensed chicken broth
1 cup water
dash pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 skinless, boneless chicken breast halves, cut up
1/2 cup uncooked medium egg noodles
Directions:
1. Mix broth, water, pepper, carrot, celery, and chicken in a saucepan and heat to a boil over medium-high heat.
2. Stir in the noodles and reduce heat to medium. Cook 10 minutes or until noodles are done stirring often.
Make 4 servings.
Tip: To save time buy precut celery and carrots from a supermarket salad bar.
Ingredients:
2 cans (10-1/2 oz each) Condensed chicken broth
1 cup water
dash pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 skinless, boneless chicken breast halves, cut up
1/2 cup uncooked medium egg noodles
Directions:
1. Mix broth, water, pepper, carrot, celery, and chicken in a saucepan and heat to a boil over medium-high heat.
2. Stir in the noodles and reduce heat to medium. Cook 10 minutes or until noodles are done stirring often.
Make 4 servings.
Tip: To save time buy precut celery and carrots from a supermarket salad bar.
15 Minute Herbed Chicken
By Stephanie Boyle
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4oz) condensed cream of chicken with herbs soup
1/2 cup milk
Directions:
1. Heat oil over medium-high heat. Add chicken and cook 8 minutes or until brown. Set chicken aside and pour out fat.
2. Add soup and milk and heat to a boil. Return chicken to pan and reduce the heat to low. Cover and cook for 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Tips: You can substitute the soup for other flavors to change the taste of the chicken. Try substituting Condensed cream of mushroom with roasted garlic soup to make a Creamy Mushroom Garlic Chicken.
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4oz) condensed cream of chicken with herbs soup
1/2 cup milk
Directions:
1. Heat oil over medium-high heat. Add chicken and cook 8 minutes or until brown. Set chicken aside and pour out fat.
2. Add soup and milk and heat to a boil. Return chicken to pan and reduce the heat to low. Cover and cook for 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Tips: You can substitute the soup for other flavors to change the taste of the chicken. Try substituting Condensed cream of mushroom with roasted garlic soup to make a Creamy Mushroom Garlic Chicken.
Saucy Pork Chops
By Stephanie Boyle
Ingredients:
i tbsp vegetable oil
4 pork chops, 1/2 inch thick about 1 pound
1 can (10-3/4 oz) cream of onion soup
1/4 cup water
Directions:
1. Heat oil over a medium- high heat. Add chops and cook 8 minutes or until browned. Set pork chops aside and pour out fat.
2. Add soup and water, heat to a boil. Return pork chops to pan and reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink.
makes 4 servings.
Ingredients:
i tbsp vegetable oil
4 pork chops, 1/2 inch thick about 1 pound
1 can (10-3/4 oz) cream of onion soup
1/4 cup water
Directions:
1. Heat oil over a medium- high heat. Add chops and cook 8 minutes or until browned. Set pork chops aside and pour out fat.
2. Add soup and water, heat to a boil. Return pork chops to pan and reduce heat to low. Cover and cook 5 minutes or until chops are no longer pink.
makes 4 servings.
Lemon Asparagus Chicken
By Stephanie Boyle
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) condensed cream of asparagus soup
1/4 cup milk
1 tbsp lemon juice
1/8 tsp pepper
Directions:
1. Heat oil over medium-high heat and add chicken. Cook for 8 minutes or until browned. Set chicken aside and pour off the fat.
2. Add soup, milk, lemon juice and pepper. Heat to a boil. Return chicken to pan, reduce to low heat. Cover and cook 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) condensed cream of asparagus soup
1/4 cup milk
1 tbsp lemon juice
1/8 tsp pepper
Directions:
1. Heat oil over medium-high heat and add chicken. Cook for 8 minutes or until browned. Set chicken aside and pour off the fat.
2. Add soup, milk, lemon juice and pepper. Heat to a boil. Return chicken to pan, reduce to low heat. Cover and cook 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Quick Beef Skillet
By Stephanie Boyle
Ingredients:
1 pound ground beef
1 can (103/4 oz) Condensed tomato soup
1/4 cup water
1 tbsp Worcestershire sauce
1/4 tsp pepper
1 can (about 15 oz) sliced potatoes, drained
1 can (about 8 oz) sliced carrots, drained
Directions:
1. Cook beef over medium high heat until golden brown, stirring to separate meat. Pour out the fat.
2. Add soup, water, Worcestershire sauce, pepper, potatoes, carrots and reduce to low and heat through.
Makes 4 servings
Ingredients:
1 pound ground beef
1 can (103/4 oz) Condensed tomato soup
1/4 cup water
1 tbsp Worcestershire sauce
1/4 tsp pepper
1 can (about 15 oz) sliced potatoes, drained
1 can (about 8 oz) sliced carrots, drained
Directions:
1. Cook beef over medium high heat until golden brown, stirring to separate meat. Pour out the fat.
2. Add soup, water, Worcestershire sauce, pepper, potatoes, carrots and reduce to low and heat through.
Makes 4 servings
Asian Chicken Stir Fry
By Stephanie Boyle
Ingredients:
1 tbsp vegetable oil
1 pound skinless, boneless chicken breasts cut into strips
1 can (10-3/4oz) Golden Mushroom Soup
3 tbsp soy sauce
1 tsp garlic powder
1 bag (16oz) any frozen vegetable combination, thawed
4 cups hot cooked rice
Directions:
1. Heat oil over medium high heat in a medium skillet. Add chicken and stir fry until browned and juices evaporate.
2. Add soup, soy sauce and garlic powder. Heat to a boil. Reduce heat to medium, add vegetables and cook until they are tender and crisp stirring often. Serve over rice.
Makes 4 servings.
Ingredients:
1 tbsp vegetable oil
1 pound skinless, boneless chicken breasts cut into strips
1 can (10-3/4oz) Golden Mushroom Soup
3 tbsp soy sauce
1 tsp garlic powder
1 bag (16oz) any frozen vegetable combination, thawed
4 cups hot cooked rice
Directions:
1. Heat oil over medium high heat in a medium skillet. Add chicken and stir fry until browned and juices evaporate.
2. Add soup, soy sauce and garlic powder. Heat to a boil. Reduce heat to medium, add vegetables and cook until they are tender and crisp stirring often. Serve over rice.
Makes 4 servings.
Seafood Tomato Alfredo
By Stephanie Boyle
I love Alfredo, and it you like seafood this is a great alternative to your Fettuccine Alfredo.
Ingredients:
1 Tbsp margarine or butter
1 medium onion, chopped (about 1/2 cup)
1 can (10-3/4 oz) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
1 pound firm white fish (cod, haddock, or halibut) cut into 2 inch pieces
4 cups hot cooked linguine (about 8oz uncooked)
Directions:
1. Heat margarine in a medium skillet over medium-high heat. Add onion and cook until tender.
2. Add soup, milk, tomatoes and heat to a boil. Add fish and reduce heat to low. Cook for an additional 10 minutes or until fish flakes easily when tested with a fork. Serve over linguine.
Makes 4 servings.
I love Alfredo, and it you like seafood this is a great alternative to your Fettuccine Alfredo.
Ingredients:
1 Tbsp margarine or butter
1 medium onion, chopped (about 1/2 cup)
1 can (10-3/4 oz) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
1 pound firm white fish (cod, haddock, or halibut) cut into 2 inch pieces
4 cups hot cooked linguine (about 8oz uncooked)
Directions:
1. Heat margarine in a medium skillet over medium-high heat. Add onion and cook until tender.
2. Add soup, milk, tomatoes and heat to a boil. Add fish and reduce heat to low. Cook for an additional 10 minutes or until fish flakes easily when tested with a fork. Serve over linguine.
Makes 4 servings.
15 Minute Chicken & Rice Dinner
By Stephanie Boyle
Ingredients:
1 Tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) cream of chicken soup or 98% fat free cream of chicken soup
1-1/2 cups water
1/4 tsp paprika
1/4 tsp pepper
1-1/2 cups uncooked Rice
2 cups fresh or thawed frozen broccoli flowerets
Directions:
1. Heat oil over medium-high heat in a medium skillet. Add chicken and continue cooking for another 8 minutes or until browned. Set chicken aside and pour off fat.
2. Add soup, water, paprika, and pepper. Heat to a boil.
3. Stir in rice and broccoli. Place chicken on rice mixture, season chicken with additional paprika and pepper. Reduce heat to low and cover. Cook for an additional 5 minutes or until chicken is no longer pink.
Makes 4 servings.
Ingredients:
1 Tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) cream of chicken soup or 98% fat free cream of chicken soup
1-1/2 cups water
1/4 tsp paprika
1/4 tsp pepper
1-1/2 cups uncooked Rice
2 cups fresh or thawed frozen broccoli flowerets
Directions:
1. Heat oil over medium-high heat in a medium skillet. Add chicken and continue cooking for another 8 minutes or until browned. Set chicken aside and pour off fat.
2. Add soup, water, paprika, and pepper. Heat to a boil.
3. Stir in rice and broccoli. Place chicken on rice mixture, season chicken with additional paprika and pepper. Reduce heat to low and cover. Cook for an additional 5 minutes or until chicken is no longer pink.
Makes 4 servings.
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