Skillet Garlic Chicken

I am always looking for FAST recipes, especially during the summer.  I don’t want to spend my evening in the kitchen, plus, I have about 45 minutes until Brian gets home from work, and WHEN (yes, when) I cook dinner, I want it to be ready when he gets home.  I cook more in the winter than in the summer, because I would rather be outside playing than inside cooking.  We make a lot of sandwiches in the summer.  Anyway, I found this recipe and it says it takes 20 minutes to cook, so it is right up my alley, and it looks delish, can’t wait to try it:

Skillet Garlic Chicken
from Campbell's Kitchen
Prep Time: 5 min.
Cook Time: 20 min.

1/4 teaspoon ground sage

1/4 teaspoon dried thyme leaves, crushed

4 skinless, boneless chicken breast halves  (about 1 pound)

Vegetable cooking spray

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup

1/2 cup water

Parslied Rice

1. Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
2. Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
3. Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice.
4. Parslied Rice: Toss 4 cups hot cooked long-grain white rice with 1 teaspoon chopped fresh parsley.
Makes: 4 servings.

Sliced onions and mushrooms make great additions to this sauce. Sauté them with the garlic until the mushrooms are soft and onions are caramelized, then proceed with the recipe.

Deep Dish Taco Squares

 

This recipe looked really good, and fast, think I will have to try this one.

Try this ground beef recipe made with Old El Paso® chopped green chiles from Betty Crocker.

Prep Time: 25 min
Total Time: 55 min
Makes: 6 servings

 

1/2 lb lean (at least 80%) ground beef

1/4 cup chopped onion (1 small)

2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1 cup Original Bisquick® mix

1/4 cup cold water

1/2 cup sour cream

1/3 cup mayonnaise or salad dressing

1/2 cup shredded sharp Cheddar cheese (2 oz)

1 medium tomato, chopped (3/4 cup)

1 can (4.5 oz) Old El Paso® chopped green chiles

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 8-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix until blended.

2. In medium bowl, stir Bisquick mix and water until soft dough forms. Using fingers dipped in Bisquick mix, pat dough in bottom and 1/2 inch up sides of baking dish.

3. In same bowl, mix sour cream, mayonnaise and cheese until blended. Layer beef mixture, tomato and chiles over dough; spoon sour cream mixture over top.

4. Bake 25 to 30 minutes or until edges of dough are light golden brown.

We are hooked…

We are so hooked on this new fajita meat we got.  It is absolutely delicious!  It is called John Soules Beef Fajita meat.

I have been making quesadillas with it, but last night we had fajitas with it.  Gracie eats it like any other steak, with sour cream.  I would definitely try it if you haven’t yet.