Sunday, October 30, 2011
Monday, September 5, 2011
My first recipe I am trying out from my Deceptively Delicious Cookbook! Chad picked this one out, and I liked it because I really wanted Cole to try Cauliflower now since he is almost 9 months old. Puree is fun and easy to make...I just wish I had more time on my hands to make all of Cole's baby food!!!
Wednesday, August 24, 2011
Tuesday, February 1, 2011
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves
- Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
- Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
- Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
- Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.