"What's for dinner?" That's the $64,000 question at our house when I'm not doing my menu planning.
I need to start doing that again, but this summer has been a little crazy around here. Unless something happens, everything should be finished with our new siding on our house. There are just a couple of little things that need to be done, and the painter, David, will be doing some painting tomorrow and Saturday. It looks so-o-o-o good. It is just like having a new house. I'm actually excited about doing some of that "dreadful" work cleaning around the house that I so do not like to do. I have washed a couple of windows and removed the screens and washed them. (I don't want to over-do it...and I have to wait until the window is in the shade to clean it, too.)
Here is a recipe for a skillet dinner I cooked last week that was fast and easy and tasted good too. It is called a "15 - minute" dinner, but I used instant brown rice that said to cook it for 10 minutes so I took an extra 5 minutes. I wanted to make sure the brown rice was done. And it was. I also didn't have the broccoli and used some frozen peas and carrots. You could use any frozen vegetable you wanted.
I also cooked a dish with pork chops and apples one day when I thought the workers were going to work all night. The pork chops were so juicy and tender and the apples were an added side dish that was really delicious. I haven't had time to write it up, but will as soon as I can.
So for right now you will have to enjoy ....
1 tablespoon olive oil
4 small boneless skinless chicken breast halves or 8 chicken tenders (about 1 lb.)
1-1/2 cups water*
1 can condensed cream of chicken soup
1/4 teaspoon paprika
1/4 teaspoon black pepper
1-1/2 cups Instant rice, uncooked
2 cups fresh or thawed frozen broccoli florets (I used 2 cups thawed frozen peas and carrots.)
Heat oil in large nonstick skillet on medium-high heat.
Add chicken;
cover.
Cook 4 minutes on each side or until cooked through.
Remove chicken from skillet.
Combine water, soup, and seasonings in a large bowl with a whisk.* For creamier rice, increase water to 1 - 2/3 cups.
Pour into skillet and bring to a boil.
Stir in rice and vegetables.
Top with the chicken;
cover.
Reduce heat to medium - low and cook for 5 minutes. (I cooked mine for 10 minutes because I was using instant brown rice.)
Easily serves 4.
I need to start doing that again, but this summer has been a little crazy around here. Unless something happens, everything should be finished with our new siding on our house. There are just a couple of little things that need to be done, and the painter, David, will be doing some painting tomorrow and Saturday. It looks so-o-o-o good. It is just like having a new house. I'm actually excited about doing some of that "dreadful" work cleaning around the house that I so do not like to do. I have washed a couple of windows and removed the screens and washed them. (I don't want to over-do it...and I have to wait until the window is in the shade to clean it, too.)
Here is a recipe for a skillet dinner I cooked last week that was fast and easy and tasted good too. It is called a "15 - minute" dinner, but I used instant brown rice that said to cook it for 10 minutes so I took an extra 5 minutes. I wanted to make sure the brown rice was done. And it was. I also didn't have the broccoli and used some frozen peas and carrots. You could use any frozen vegetable you wanted.
I also cooked a dish with pork chops and apples one day when I thought the workers were going to work all night. The pork chops were so juicy and tender and the apples were an added side dish that was really delicious. I haven't had time to write it up, but will as soon as I can.
So for right now you will have to enjoy ....
15 MINUTE SKILLET CHICKEN & RICE DINNER
1 tablespoon olive oil
4 small boneless skinless chicken breast halves or 8 chicken tenders (about 1 lb.)
1-1/2 cups water*
1 can condensed cream of chicken soup
1/4 teaspoon paprika
1/4 teaspoon black pepper
1-1/2 cups Instant rice, uncooked
2 cups fresh or thawed frozen broccoli florets (I used 2 cups thawed frozen peas and carrots.)
Heat oil in large nonstick skillet on medium-high heat.
Reduce heat to medium - low and cook for 5 minutes. (I cooked mine for 10 minutes because I was using instant brown rice.)
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