So, I haven't been doing so well with my resolution to make at least one extra meal each week to freeze and use a frozen meal for one week each night to save on $$$, sanity and dishes...
But hey, I've got excuses! The holidays were, of course, super busy with a baby and multiple parties in multiple states, we traveled with two infants to Alabama (in the car!) and I've been up to my EYEBALLS in cootie catcher orders (thank you, REAL SIMPLE magazine. :)
There's always tomorrow...
But seriously, I am going to try to get back on the horse next week. In the meantime, here's a really good recipe for a delicious meal that doesn't work well for freezing, but is simple, and that's almost as good!
Asian Chicken and Rice Bake
(courtesy of Campbell's with a little tweaking by moi)
1 C uncooked long grain rice
4 chicken breasts
1 can Campbell's golden mushroom soup
1 Cup water
1/4 C soy sauce
2 TBSP cider vinegar
(I used red wine vinegar in a pinch & it worked fine)
3 TBSP honey
1 tsp garlic powder
1/2 tsp onion powder
dash salt
dash pepper
paprika
1 can diced water chestnuts, optional
Spray 2 qt. baking dish with Pam. Spread rice in the bottom of dish and place chicken breasts on top. Mix soup, water, soy sauce, vinegar, honey, garlic powder, onion powder, salt and pepper in a bowl. Whisk until smooth and add water chestnuts if desired. Pour over chicken and sprinkle with paprika. Cover.
Bake @ 400 for 45-60 min, or until chicken is no longer pink and rice is tender. Serve with additional soy sauce, if desired.
I think this pairs great with snow or sugar snap peas.
Enjoy!
But hey, I've got excuses! The holidays were, of course, super busy with a baby and multiple parties in multiple states, we traveled with two infants to Alabama (in the car!) and I've been up to my EYEBALLS in cootie catcher orders (thank you, REAL SIMPLE magazine. :)
There's always tomorrow...
But seriously, I am going to try to get back on the horse next week. In the meantime, here's a really good recipe for a delicious meal that doesn't work well for freezing, but is simple, and that's almost as good!
Asian Chicken and Rice Bake
(courtesy of Campbell's with a little tweaking by moi)
1 C uncooked long grain rice
4 chicken breasts
1 can Campbell's golden mushroom soup
1 Cup water
1/4 C soy sauce
2 TBSP cider vinegar
(I used red wine vinegar in a pinch & it worked fine)
3 TBSP honey
1 tsp garlic powder
1/2 tsp onion powder
dash salt
dash pepper
paprika
1 can diced water chestnuts, optional
Spray 2 qt. baking dish with Pam. Spread rice in the bottom of dish and place chicken breasts on top. Mix soup, water, soy sauce, vinegar, honey, garlic powder, onion powder, salt and pepper in a bowl. Whisk until smooth and add water chestnuts if desired. Pour over chicken and sprinkle with paprika. Cover.
Bake @ 400 for 45-60 min, or until chicken is no longer pink and rice is tender. Serve with additional soy sauce, if desired.
I think this pairs great with snow or sugar snap peas.
Enjoy!
No comments:
Post a Comment