Chicken with Sun Dried Tomatoes

From: Campbell's Kitchen
Prep: 10 minutesCook: 20 minutes
Serves: 4

Ingredients:
~3 tablespoon olive oil
~4 skinless, boneless chicken breast half (about 1 pound)
~1 shallot, finely chopped
~1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
~3/4 cup water
~1/4 cup thinly-sliced sun-dried tomatoes
~1 tablespoon red wine vinegar
~2 tablespoon chopped fresh basil leaves
~4 cup hot cooked extra wide egg noodles
~1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)
~Thinly-sliced fresh basil leaves (optional)

Directions:
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.
Cost per recipe: $7.58Cost per recipe serving: $1.90
Tip: You can substitute 1 tablespoon finely chopped onion for the shallot.
Nutrition Information
Using Campbell's Cream of Mushroom Soup : Calories 531, Total Fat 18g, Saturated Fat 3g, Cholesterol 70mg, Sodium 670mg, Total Carbohydrate 55g, Dietary Fiber 5g, Protein 34g, Vitamin A 10%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 19%DV

PEPPERY BEEF STIR-FRY

MMMM So good! I found this recipe in Taste of Home magazine. It is quite similar to my Pepper Steak recipe, but I think this is more richer...with just enough kick with the Cayenne Pepper! I served this over Basmati rice. Enjoy ;)

Ingredients:
~8 ounces uncooked linguine (I served over Basmati Rice)
~1 tablespoon cornstarch
~1 teaspoon pepper
~1/4 teaspoon cayenne pepper (I didn't have so I used Chili Powder)
~1 cup water
~1/2 cup reduced-sodium soy sauce
~1-1/2 pounds boneless beef sirloin steak, cut into thin strips
~2 tablespoons canola oil
~1/2 cup julienned green pepper
~1/2 cup julienned sweet red pepper
~2 to 3 garlic cloves, minced
~2 cups fresh or frozen snow peas, thawed and halved (I omitted and added onion)
~2 cups sliced fresh mushrooms

Directions: Cook linguine according to package directions; drain. In a small bowl, combine the cornstarch, pepper and cayenne. Stir in water and soy sauce until smooth; set aside.

In a large nonstick skillet or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender.

Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and linguine; heat through.

Yield: 6 servings.

Nutrition Facts
One serving:
(1-1/3 cups)
Calories:
388
Fat:
12 g
Saturated Fat:
3 g
Cholesterol:
67 mg
Sodium:
879 mg
Carbohydrate:
36 g
Fiber:
3 g
Protein:
33 g
Diabetic Exchange:
3 lean meat, 2 starch, 1 vegetable, 1 fat.

I PROMISE....

I have totally deserted my cooking blog!! UGH! It has been a VERY busy summer....between all the wedding for hair & makeup we have been doing on Friday's & Saturday's, it is so easy just to say "let's get takeout"!!! Really....I am not proud of this ;( I am really excited to start seeing a downtime in the wedding season after October hits, but this month we have 2 wedding-free weekends! I promised my husband I would cook tonight...so off to check some recipes in my new Cooking Light Mag!!! See you soon!! xoJ

CROCK POT LEMON GARLIC CHICKEN

Yummm this was so good!! The chicken was so tender when it was done, and it was so easy....threw it in the crock pot while I ran errands all day!

3 lb Chicken (I used 3 large chicken breasts)
1/2 c Lemon juice
1/2 c Garlic cloves; crushed
1 ts Seasoned salt
1 ts Poultry seasoning
2 ds Tabasco
1 c White wine

Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesnt fall apart.