Tag Archives: cheap

Meatball Cups outta thin air……

This evening I found myself in the kitchen, mentally twirling the recipe carousel in my mind, searching for something I could make for dinner. I had 1 lb. of ground beef to work with. I’ll spare you all the boring details of what ideas were turned down because I lacked the ingredients (yes, I am way overdue to go actual grocery shopping)…eventually I landed on meatball cups.

What the hell is a meatball cup?! You ask.
A meatball cup is a fun way to convince your kids to eat meatloaf! It is a cheap go-to if you have a small amount of meat (like 1 lb,) & a big taste for meatloaf! It is an American classic with a modern twist & an interesting title that makes people wonder “What the hell is a meatloaf cup?!”. Simply put, it is meatloaf smashed into a muffin tin.
Here we go:

Meatloaf Cups
1 lb. ground beef (or more; 1 lb, only yields about 10)
breadcrumbs
1/4 c. milk (or water)
2 eggs (or egg whites)
Salt, pepper, garlic powder, onion powder
BBQ sauce (ahem, KC Masterpiece Honey bbq sauce is my recommendation) or ketchup, whichever you prefer
1-2 muffin pans, depending on how much meat you’re using.

Now first we need to get a couple things straight:
1) ground beef shrinks
2) you should basically make this meatloaf in the way you typically would. The only difference comes with the shaping-instead of making a mound of raw meat you’ll be separating it into portions. My meatloaf recipe varies depending on what I have on hand (although apparently I manage to keep good form: I’ll never forget the time my Aunt complimented me by saying that my meatloaf “actually held together” & that hers never did) so just do what you’re used to.

Anyway…for me, I throw my raw beef into a bowl, then I add a couple eggs (or just egg whites…a good thing to keep on hand is:
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I know, it’s more of a “rich people” food but it comes in handy if you’re like me & forget to buy eggs but then you need one here or there; I have no idea how much this stuff is or where it can be found, this is courtesy of our house-mate), I add my spices-usually garlic & onion powders, seasoned salt, regular salt & pepper-then I start mixing it all together. If it seems a little “off” I’ll add a touch of water (or milk) here & there as needed. I also just eyeball the breadcrumbs…I could be wrong about this but the breadcrumbs serve to suck up the grease and to stretch the meat, so I add enough to cover those jobs but not so much that I’ll end up with a loaf of bread in the end.

Still with me? For some reason this post seems even more discombobulated than my posts usually do; Maybe because it’s been a lot of stop-go-stop-go. Thanks for hanging in there!

Okay, now once you’ve gotten your hunk of meatloaf mixed, take a normal dinner-ware sized spoon, scoop out some meat mix & start filling those muffin cups. Some meatloaf cup recipes end up putting mashed potatoes on the top but I’m going the quick & easy (read: lazy) route today; we’ll be topping these with BBQ sauce. Remember: ground beef shrinks (unless you can afford the fancy-schmancy lean beef…kidding, kidding) so don’t gip your eaters with the cups. I managed to get (almost) 11 & a couple were on the smaller side but hey, everybody ate dammit. You should end up with something like this:

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Yes, I did bbq all of them...

Next I pour some BBQ sauce into a measuring cup-so I don’t make a mess & the whole bottle plops out & drowns the meat-cups-and use the same spoon I scooped with to put enough sauce to cover each top. For those of you obsessed with measurements, I’d figure it’s about 1-2 Tbsp, if that. Place in a 350° oven for…about 30 minutes. I’m truly sorry; for me, cooking is something of a second nature now & I’m always forgetting to jot important info like times & measurements down so that I can input them on the blog. I just cooked mine until they were done, checked on them a couple times. You end up with:
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Ta-da! The dinner I pulled out of thin air.

A closer look at the meatloaf cup:
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They were delish! Granted I wish I would’ve had more meat so we could’ve had more cups, but the basis of this recipe was working with what I had on hand (I still have not been to the store! I definitely don’t get the Mom-of-the-week award this week…)

On a side note, I’ve heard of people using sour cream in their mashed potatoes to make them creamier. I happened to have a half a tub left so I decided to try it out as opposed to throw it out.
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I honestly didn’t notice a taste or texture difference, however because you can’t taste the sour cream, that’s exactly why you should sneak it in if you have it on hand…everyone can use some extra vitamins & all that, so just sneak it in there without telling anyone . 😉

Thoughts are welcome, ALWAYS.

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Alert: it’s apparently still winter. (So bring on the vegetable soup!)

Unbeknownst to me, it is still winter. I was fooled into thinking spring had finally sprung when we had those glorious few days of warm, sunny, breezy weather. I broke out my flip-flops (well, not really…I never really packed them away but no, I didn’t walk through snow in them-what kind of dummy do you think I am?) & the kids ran free without jackets. It was a wonderful time, full of laughter and smiles and hopes for a plethora of sunshiny days ahead.

And now this.

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Admittedly, not the best snow picture ever. 2 things you should know about this photo: #1 It was not taken at night (unfortunately the camera fairy still hasn’t blessed me with a dslr); #2 There is a lot more snow than depicted. Not mountains, or even enough to coat the roads, but it’s flurrying hardcore (which is actually pretty if also unwanted).

Of course the kiddos were out today-news I relished at 6 a.m. when I realized I didn’t have to get up but somehow that news loses it’s charm halfway through the day & after 45 “Can I….?”.

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This latest snow assault puts me in the mood for something warm & filling for dinner. I’m hoping (if I can get C to go get the stuff) to turn to a family classic, my Mom’s Vegetable Soup. It holds a special place in my heart not only because it came from my momma, but also because it was the first thing I made C & I when we first started out; and because my sister asked me for the recipe, which makes me feel useful, traditional & generally warm-n-fuzzy. The list of great things about this recipe is not short:
*it’s cheap
*it’s easy
*it’s super versatile
*it’s freezable
*it’s comforting
*it’s semi-healthy
*it’s tasty
*it appeals to different taste buds
I could keep going but you’re probably bored to tears. This soup can be whatever you want it to be, really. You can use whatever vegetables you like, whatever meat you prefer; you can make it more tomato-y or more beefy tasting; you can make it overloaded with veggies or just a few. It’s totally customizable for those who are looking to start their own traditional family soup recipe.

Judy’s Old Fashioned Vegetable Soup

1 lb. ground beef
1 lg (or 2 small) bag frozen mixed vegetables (sometimes labeled as “soup mix”)
1 small onion, sliced or diced
2-4 beef bouillon cubes (depending on your taste…I like a lot)
1 can whole tomatoes, undrained
1 can tomato sauce
Salt, pepper, garlic powder to taste
Water, as needed

1) In a medium skillet cook the ground beef over med-high heat. While beef is cooking, in a large pot add vegetables, tomatoes, seasonings & water (the amount of water you use will determine how much soup you end up with). Drain grease from meat well.

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Cooked, crumbled ground beef.

2) Add meat to soup pot; add salt, pepper & garlic powder to taste; put a lid on it & let it cook (aka turn fabulous) on low for one or two hours.
While cooking you can taste-test & add flavors accordingly. Since soup has so much water sometimes you have to add more seasonings than you’d normally use. Also, since it’s so versatile, you can add whatever would taste good to you:
Beef stock.
A ham bone.
Beans…cannellini (spelling?) or kidney or whatever!
You could use a different type of meat, like beef stew or cut up strip steak.
More tomatoes.
More vegetables.
Whatever…you…want.

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All together. Kinda gross now but not for long!

When it’s done melding flavors, serve piping hot with peanut butter crackers or sandwiches. Mmm-mmm good!!

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Dip that sandwich in & you're in 7th heaven!

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PS…sorry for posting a pic of my ice foot after a pic of that deiciousness-in-a-bowl…I took it specifically for the blog & felt bad leaving it out. 😉

PPS…this is one of those recipes that’s even better the next day! If you believe in leftovers, that is.

PPPS….feel free to add some pasta (elbow, ziti, the ABC pasta if you’re lucky enough to find it, whatever’s in the cabinet), just wait until the soup is hot/completely reheated so you don’t overcook the pasta & then it turns to mush. You may have to add some extra water also, depending on how much your pasta sucks up.

PPPPS….this apparently also makes good chow for pugs & mixed breed cats! Our 3 cats & 1 pug thoroughly enjoyed the remaining soup after we had leftovers with it. So, you’re welcome for that little tip.

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This princess currently has a furry belly full of warm, yummy, vegetable soup!

Stealing from other’s menus-Teriyaki Chicken Bowls

I am signed up for several different blogs/sites to send me their daily/weekly recipes & one of my favorites is Mommy’s Kitchen. The recipes usually meet my 3 goals:
Cheap
Easy
Tasty
I also use the monthly menu plans & various recipes to inspire our meals & get fresh ideas. In a way this could be considered stealing but then again that’s what they are meant for, so that sort of undermines the whole concept of stealing…you can’t “steal” what someone is giving you, eh?

Okay, so we recently tried:
Teriyaki Chicken Noodle Bowls & man were they good! I had gotten a huge pack of chicken leg quarters for $4, resigning myself to de-skinning/fatting/boning it all myself in order to save a few bucks (the prices on the packs of boneless skinless chicken are ridiculous!). Because of this, it took me awhile to make this but if you choose the easy route it shouldn’t take too long. This recipe is also versatile, which I like a lot; you can interchange the vegetables and/or pasta to whatever your favs are or whatever you have on hand. You can even switch out the noodles for quinoa or rice if you prefer. And let me just say…the leftovers the next day are delish! After the teriyaki sauce has had time to sink in?? Mmm-mmm! Click the Teriyaki Chicken link above (which takes you to another recipe site, not Mommy’s Kitchen, which you should still make sure to check out) for the full recipe with step-by-step instructions. Then, after you get your belly full, be sure to stop back by here & let me know your thoughts!!

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My meat prep.
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Look at that freshly deskinned shhhicken! 😉
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Saute the mushrooms & onions; what an amazing smell!
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Make sure to chop your veggies on the small side for easy eating.
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My teriyaki sauce as it is cooking.
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Almost finished!

I’m too much of a pig (& I’m compelled to eat when it’s hot) to remember to get photos of finished recipes, which is something I strive to remember but never fail to forget. No-finished-product-photo aside, just plop your noodles (or rice) in a bowl & top with the teriyaki chicken mixture, then enjoy!

Update
I just received a rare email from Kikkoman & there is a link to their version of a Teriyaki Shrimp Noodle Bowl; I thought I’d share it here because shrimp is amazing & it seems easy enough to make. You could double the teriyaki sauce you’re making, instead of using theirs. Just sayin’. Good luck!

Ranch House Chicken…you won’t believe how easy!

This recipe is one I recently received in one of my routine “recipe emails” & I’m pleased as punch (isn’t that a cute yet annoying saying?) that it meets my Big 3 (requirements):
      *Versatile: you can cook it via the oven or the crockpot
      *Easy: I managed to reduce it to 3 steps. Oh yea.
      *Cheap: less ingredients=less money…yay!

I like to give credit where credit is due, so here is where I got the recipe from. I’d hope-however-that you’d do the right thing &take pity on me for taking the time and making the effort to compose this post, and continue where you started…nice & cozy right here. 😀

Okie doke, let’s get to it!

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Step 2: prepare your soup concoction.

Ranch House Chicken
1 pkg chicken pieces (I found a “variety pack” on sale & decided to save a couple cents by de-skinning the chicken myself; the pieces were legs & thighs; the original recipe suggests using 4-5 boneless & skinless breasts but I’m a cheapskate)

2 cans cream of mushroom/celery/potato/chicken/whatever you prefer soup

1/4 c. sour cream

1 pkg Ranch dressing mix

Oven Method:
      1-Remove skin from pieces then arrange chicken in casserole dish.

      2-In a medium bowl combine the soups, sour cream & 3/4 of the Ranch mix; stir well then pour evenly over each piece of chicken. (I ended up adding about 6 Tbsp of milk just to increase my liquid & loosen up the consistency a bit. Use your best judgement.) Sprinkle the remaining Ranch mix over all.

      3-Bake at 375° for about an hour (or until juices run clear) then serve & enjoy!

(Crockpot Method:
Everything is basically the same: put the chicken in first, then the soup mixture, etc; cook on low for 5-6 hours.)

I enjoyed the ease, overall cost & taste of this recipe…chicken is my “go-to” meat & there are gobs of chicken recipes out there. I felt like maybe next time I’ll double the Ranch mix because while it had a good taste it wasn’t necessarily a ranch taste. I didn’t include it in the recipe (hey, I’m proud of getting it down to 3 steps-I don’t wanna ruin it!) but I finely chopped some green onion & mixed it into the soup concoction; this would be totally your call…do you like green onions or not? While the original recipe suggest mashed potatoes & green beans (I think?) as sides–which does sound delish–we just had mashed potatoes so I subbed fried eggplant & cooked carrots.

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Surprise--it's eggplant, not potatoes!

I’ve been wanting to try a simple fried eggplant recipe anyway! As usual, Allrecipes didn’t disappoint & (I’ll be honest) I was surprised…fried eggplant is gggooooooddd! I know, I know…eggplant…ick–what the hell?! It can’t possibly be good because it sounds so weird.
      Except it is.
I can’t explain it: it’s almost like squash. It wasn’t what I expected but in a good way. I got a huge one for $1.34 at Walmart so you should try it…at least if you don’t like it, it won’t of cost much so you won’t lose much. One of our family sayings is “Try new things one time” & I’m proud to report each little duck took a bite. Reviews were mixed but I think that’s due more to the odd name than the subtle taste.

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Let's eat!

*Meat-Y Monday!*

You often see recipe blogs/posts/emails/articles entitled “meatless Monday” so I thought I’d do something a little different, albeit not much…

In defiance of meatless Monday, may I present…Meat-Y Monday!! I cook not exactly healthy mostly carnivore-ish recipes/meals & my family does enjoy their meat, so suffice it to say “meatless” is just not a term that fits comfortably in our mouths, much less with any semblance of regularity to where I would make various posts. Did that make sense?

Probably not. Moving on….

The recipe I’ve chosen for this 1st installation of meaty Monday is: meatball enchiladas . I chose this because:
1) It’s a new recipe from the latest Good Housekeeping that I wanted to try anyway.

2) It requires few ingredients, which = inexpensive to make.

3) I wanted to find a meal idea that would use up all/most of the leftover ingredients from taco salads last night. Fortunately this does.

I don’t have enchilada sauce but I do have 1 lone (yet humongous) tomato that I’m going to attempt to make ‘sauce’ out of, which I can then combine with a tiny can of Rotel that’s in the cabinet. I will have to make the meatballs myself but that’s okay, not a big deal. As for the tortillas we have a big pack leftover that I wanted to use because they’re good & not cheap.

Side Story: We have the tortillas because C can be quite a thoughtful husband & a few weeks ago he picked up a pack of those “as-seen-on-TV” tortilla bowl pans for me. I hadn’t had a chance to use them until last night, for taco salads.

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$10....can't beat that!

The directions made them seem easy to use & they actually were! The tortillas practically situated themselves in the pans. The only minor complaint I have is that at the end of cooking they bubbled up; maybe my tortillas were too small? Maybe I should’ve poked each one with a fork prior to baking? Who knows….it was an easily solved problem, I just murdered poked the bubbles.
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Look how cute they are!

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Mmm....delicioso!

So, in my humble opinion, the Perfect Tortilla Pans are $10 well spent.

Anyway….I got sidetracked….I don’t have any photos of the meatball enchiladas as I haven’t made them yet but I will be sure to get some & update this post. Now I’m off to try my hand at this….we’ll see if this recipe is a keeper!

Without further ado–

MEATBALL ENCHILADAS
Yield: 4 servings
From: Good Housekeeping, February 2014

1 8 oz. can tomato sauce
1 Tbsp. chili powder
1 bag meatballs
8 corn tortillas
10 oz. enchilada sauce
2 c. mexican blend

Mix tomato sauce, chili powder & meatballs together in a large bowl. Fill the tortillas with this mixture, then place seam side down in a casserole dish. Top with enchilada sauce & cheese; bake at 400° for 30 minutes.

If you try this let me know your thoughts!

*UPDATED*
I laid each tortilla out then lined up meatballs, added a little sprinkle of cheese, then rolled ’em up! They turned out so good (& I’m such a dummy) that I didn’t think to get a picture of the final product before we scarfed them down!

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I nestled them in a Pam'd casserole dish then alternated layers of cheese (I like a lot of cheese) & sauce on the top.

**Updated** Tastes like home in my mouth. And it will yours too.

Some of my tried & true recipes have been passed down from my mom’s side of the family.  Things like potato salad, sausage gravy, green beans, chicken & dumplings.  Since my paw-paw (whom they originated from), nanny, & mom are all gone now these recipes have become even more sacred to me and I’ve made a point of keeping them in rotation so my kids will grow up remembering them.  Hey, I’m kinda crazy when it comes to food okay?

So the other day I saw 2 different pins (on Pinterest, just in case you’ve been under a rock for the past year) but I believe they’re the same link/recipe.  One says something about “crock pot chicken & dumplings”, one says something about “cracker barrel chicken & dumplings”.  It looks like the same picture on both so I said what the hell & went with the crock pot one.  However my subconscious likes to stress me out so I didn’t get the urge to make it until it was too late to do in the crock pot.  Of course.  So I put my big cook panties on & decided I’d try to convert it to a stove top recipe.  The entire time I was expecting failure.  Seriously…the whole time.  And then they get done & with the first bite I knew that it would be my new go-to chicken & dumplings recipe.  I felt a twinge of guilt towards my “family tradition” but I can’t help it…these fuckers are goooooood.  They taste like home in my mouth.  So despite the fact that I’ve already posted like 65,000 blogs today, I wanted to make a post about this one before I forgot all the steps I had to convert & tinker with.  I am one of those cooks who does “pinches” & “dashes” so I’m gonna attempt to be as clear & understandable as possible but if I cause confusion please leave a comment & I’ll try to clarify.  Obviously I’m not a raging popular blog so I’ll have plenty of time to answer you.  Now, whaddya waitin’ for–get to cookin’!!

PS: all of the pics are at the end; I didn’t want to confuse things even more by interjecting photos everywhere!

Delicious Home Tasting Chicken & Dumplings from Pinterest or Cracker Barrel but who really cares because they’re so damn good

First, the HOMEMADE CREAM OF CHICKEN SOUP.
You will need:
4 T. Butter
4 T. Flour
2 c. Liquid (broth, milk, water)

Throw all your butter into a saucepan or skillet over med-high heat; melt completely. Toss all the flour in then stir with a whisk to combine with the butter. It should end up resembling a pliable, soft, play-doh like mixture. Let this cook for a couple of minutes then begin to add your liquid. Now: this is the part that requires patience & concentration. You must add the liquid a little at a time. What type of liquid you add is up to you; the first time I made this I was low on milk so I did half milk/half water; the next time I did 3/4 chicken broth/1/4 milk. It’s totally up to you, just make sure it’s 2 cups. Anyway…I always add just a splash of liquid at first then whisk everything together; as you’re adding the liquid the “play-doh” is soaking it up & expanding. Splash, whisk, splash, whisk…you get the idea. Once your mess mixture starts to resemble a soupy liquid it’s generally pretty safe to dump the rest of your liquid in, whisk & cook for a few minutes. Variations on this are easy too: for cream of celery just toss some finely chopped celery in with your melting butter; for cream of mushroom add finely chopped mushroom to your butter; for a stronger chicken taste sprinkle some chicken bouillon in. You just made homemade cream of chicken soup-take that, Campbell’s!!

Alrighty…once you’ve made the soup just set it aside. If you’re more organized than myself, you could actually do this next step before making the soup but…eh, whatever.

The Chicken
You will need:
2-4 lbs. Boneless, skinless chicken
(You can use any type you want, I prefer breast because you don’t have to trim the fat; also a little chicken goes a loooong way in this recipe so if you don’t have much that’s a-okay)
2 T. Butter
2 c. Cream of Chicken soup (what you just made)
1 c. Chicken broth
1 onion, diced

What you do:
Place the chicken in a pot, cover with water, dump some salt in & bring to a boil. You can move on to other tasks while the chicken is boiling but don’t forget about it…you don’t want it to start falling apart. Thoroughly cook the chicken, reserve the water (which is now homemade chicken broth!), and place the chicken aside. In another large pot combine over medium heat the 2 cups of soup you made earlier, 1 cup of chicken broth (yes that’s right: get it from the reserved “boiling” water!), the onions & butter. Whisk all ingredients until thoroughly blended, then add the chicken pieces. Cook this mixture-stirring occasionally-for about 20 minutes/while preparing dumplings to blend flavors.

The Dumplings
You have 2 options here: use Bisquick, or follow the recipe listed below. You could also cut up refrigerator biscuits if you’re crunched for time or just lazy as hell. I promise you that rolling out dough is SO SO worth it & really doesn’t take long at all. You can absolutely taste the difference over fridge biscuits & you will be super glad you took the time to do it. If you opt for Bisquick they always have their biscuit recipe on the box, just follow it & jump back in here for the rolling part. If you’re going the distance for your dough you’ll need this recipe:

You will need:
2 c. Flour
3 t. Baking powder
2 T. Sugar
1 t. Salt
1/3 c. Oil (veggie, canola)
2/3 c. Milk

What you do:
Mix all the dry ingredients together. Measure out oil & milk in separate measuring cups, then gently add milk to oil. DO NOT STIR. Add oily-milk to the bowl of dry ingredients; using your hands gently mix together. Try to get it mixed up thoroughly yet in as few moves as possible. I know this is confusing but the more dough is handled the tougher it gets. After mixing pat into a giant ball; I usually stick mine in the freezer for a few minutes just to firm it up a bit. Now for the rolling:
-Sprinkle some flour on a clean, flat surface (ie: your kitchen table).
-Place your dough ball on top then knead a couple of times, sprinkling a tiny bit of flour as needed if it has stickiness.
-Sprinkle a tiny bit of flour (this should be abbreviated to S.T.B.F., lol!) over your rolling pin & start rolling out your dough. Make it as thick or as thin as you want (mainly because I never measured my dough thickness, I just always eyeball it) but keep in mind the dough will puff up once it becomes a dumpling. In other words you don’t want dumplings the same thickness as a porterhouse. Or maybe you do. Again, your call.
-Use a pizza cutter (genius, right?!) to cut horizontal & vertical lines, forming little rectangles. Or, if you’re feeling adventurous, you can use a small cookie cutter like I did last time (a little star!). Or, you can make small strips. Your preference.
-Gather up your uncooked dumplings & place on a plate; repeat these steps until all of your dough is used.

The Final Result
Finally, you’re at the finish line! Increase the heat on the chicken/soup mixture to medium-high; remove the chicken pieces. While you’re waiting on the soup to get a little hotter shred all of your chicken & set aside. Some recipes call for you to put it back in the pot but this is my recipe & I say set it aside because it’s easier to cook your dumplings. You should be seeing the occasional heat bubble in your soup pot; when this happens start adding your dumplings one by one all around inside the pot. After you add a whole “layer” of them wait a minute then stir gently to make sure they’re not sticking. Cook for a few minutes until they’re puffed up, probably 5-6 minutes. You probably don’t have any free space to add more dumplings so remove the cooked ones (I always just dump them in with my shredded chicken) with a slotted spoon, then repeat the process until all dumplings have been cooked. Finally, gently re-add all the dumplings & chicken, stir to mix it all in with the soup, and let it cook a few minutes so the mouth watering yumminess can blend together. To be fancy like me you can sprinkle some parsley on top after dishing into serving bowls.

And wah-la, you have the best chicken & dumplings ever. After you come down from your chicken & dumpling euphoria, let me know what you think! Oh, and you’re welcome. 😉

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Fancy C&D with rectangles dumplings & parsley.
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Homemade cream of chicken soup.
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Shredded chicken.
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Dumplings as they're cooking.
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Cutesy star dumplings! They were the perfect thickness too.

Mozzarella Chicken & Rice Skillet

This recipe was passed on to me from my best friend in the world, and she found it on the Kraft website under the “1 Bag 5 Dinners” section (which I recommended to her!). I made it tonight & it turned out delicious! Give it a try…even if it doesn’t seem like your thing…it ends up being a one-pot belly-warming dish that’s excellent for chilly nights.

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Ingredients
1 T. oil (I used olive oil)
4 small boneless, skinless chicken breasts (I only had 3 on hand & I cut them into bite sized pieces)
1 can (10 3/4 oz) cream of chicken soup
1 soup can of milk
2 c. fresh (or thawed frozen) broccoli
1 1/2 c. instant white rice, uncooked (I goofed here but it turned out okay…I prepared my rice according to the package but it didn’t affect the recipe at all)
3/4 c. shredded mozzarella cheese (or more to your liking if you’re a cheese lover like we are!)

What to do
Heat oil in large skillet on med-high heat. Add chicken (I also tossed in some onion powder & paprika…I’m a spice lover), cook 5 minutes on each side or until cooked through. Remove & cover to keep warm. Add soup & milk to skillet, blend well with whisk, bring to a boil. Stir in rice & broccoli; top (or stir in the pieces) with chicken. Cover & reduce heat to low (if you opted to cut your chicken into pieces occasionally stir the mixture so it doesn’t stick/burn). Cook 5 min.; sprinkle with cheese. Remove from heat; let stand 5 min. or until cheese is melted.

Variation
You can use whatever fresh/frozen vegetables and cheese you have on hand. Peas sound like a good choice!

Information to take note of
From: Kraft Recipes
Yield: 4 servings
Cook time: 35 minutes

Leave me a comment & let me know how you like it!