- When I cook, I use every utensil in the house! It's such a big mess but it never effects the way the food tastes so I guess that's a good thing.
- I always get so wrapped up in cooking that I forget to take pictures.
- I still haven't gotten down the whole time management thing. I start cooking, taking pictures, and the kids are screaming, "feed me now" in the background. Who wins? The kids...LOL
So I'm going to start trying to post a family meal I cook with only a few pictures and a recipe each Friday. If it's not a meal I actually cook, I'll post a recipe of a meal that I want to try or have already tried with the family. Sound good? I'm trying to set a reasonable goal and go with it!
This week's meal (one I cooked and I do have pics):
- 2 boneless chicken breasts
- 1/3 of an onion
- 1 small can of mild diced geen chilies
- 1 can of diced tomatoes (any flavor- I used regular)
- 2 cans of cream of chicken soup (tastes better if it's NOT fat or sodium free)
- Garlic powder, cayenne pepper, salt, pepper to taste
- corn or vegetable oil
Cut chicken breasts and onion into small cubes. Pour about 2 tablespoons of oil into a skillet and cook the chicken, onions and green chilies on medium heat. Use the four seasonings to flavor the chicken to your liking. Cook until chicken is no longer pink.
Take a large soup or pasta pot and transfer the chicken mixture. Add the can of diced tomatoes, the two cans of cream of chicken soup, and two cans of water (use the soup cans to make it easy). Stir until well blended and then reduce heat to a simmer.
Simmer for the next 45 minutes to one hour. Ever 10-15 minutes stir, taste and season as needed. Serve with cheese, tortilla strips or tacos!