Philly Cooking Creme

I recently got a coupon for the new Philadelphia brand Cooking Creme.  This is a flavored cream that you can use in a variety of dished (Philly has some awesome recipes on their website for them).  The recipe I chose from the website was the Southwest Pasta Skillet.  It was pretty good so I wanted to share it with you!

Ingredients

 Shopping List:
1 lb. chicken breast, cut into bite sized pieces
1/2 medium onion, chopped (I used onion instead of the green pepper it called for)
1 can corn, drained
1 can black beans, rinsed and drained (not in original recipe but who doesn't love them?)
1 can diced tomatoes, drained
2 cups hot cooked Rotini pasta
1 container Philadelphia Santa Fe Cooking Creme
1 cups shredded Cheddar cheese

Directions:
-Cook and stir chicken and onion in a large nonstick skillet on medium high heat until chicken is done and onion is soft.  Add corn, beans, tomatoes, and creme.  Stir and cook for 3 minutes.
-Add pasta and 1/2 cup shredded cheese. Cook and stir for 1-2 minutes until cheese is melted.
-Top with remaining cheese. Remove from heat, cover, and let stand until cheese is melted.

The Veggie/Chicken Mix

The finished pasta!



As you can tell, I took a few liberties with the recipe ( onion instead of pepper and black beans!).  Feel free to do the same when you create your dish!

Happy Eating!

Super Simple

One of my favorite simple meals growing up was Goulash. It has now become one of my husband's favorites as well. And when I say simple, I mean simple. Also, sorry for the crazy layout, the blog program seemed to be on the fritz, and I didn't feel like messing with it today.

The Ingredients:

Shopping List: 1 box elbow macaroni 1 lb. ground beef 1 can tomato soup 1 can corn, drained 1 tsp. sugar Salt to taste

Directions: -Cook pasta according to directions on box (we usually use 1/2 - 3/4 of the box and always have way too much left over for the two of us). Drain. -Meanwhile, cook ground beef until no longer pink. Drain off excess grease if needed. -In a large pan (your pasta pan will work well for this) combine all of the ingredients (beef, pasta, corn, soup, sugar, salt). Stir and heat over medium until well combined and piping hot. -Enjoy!

The Goulash

There aren't really mess ups with this dish because I've made it so many times. I guess you could add other things to it if you wanted, but it seems to work perfectly the way it is. Straight, simple, and to the point.

Happy Eating

Chicken Tortilla Soup

Chicken Tortilla Soup is a new recipe at our house! We just love the taste of this when we are out to eat, so I decided to create my own version at home. The best part about this recipe? Most of the ingredients are from a can so it is mainly a open, pour, and stir meal!

Please let me know if and when you try this in your own home!

Ingredients

The canned and packaged items

The fresh items

Shopping List

1 medium onion, diced
1 orange sweet pepper, diced

2 Tbsp. butter

2 cloves garlic, minced

2 cans cream of chicken soup

1 can cream of potato soup

1 can chicken broth

1 can Rotel tomatoes and chillies, with juice

1 can corn, drained

1 can black beans, drained and rinsed

2 cups chicken, cooked and shredded

1/2 packet taco seasoning

1/2 packet chili seasoning

1 cup 2% milk

1/2 cup sour cream

Tortilla Chips

Shredded Cheddar Cheese

Directions

-Saute onion, pepper, garlic, and butter in a large pan until tender.

-Add soups and broth to onion mixture. Stir well.

-Add Rotel, corn, beans, and chicken; stir and let heat through

-Add taco and chili seasoning with 1 cup of milk. More or less milk can be used according to desired thickness. Add sour cream and heat through; stirring often.

-Spoon into individual bowls and top with crushed tortilla chips and shredded cheese.

We ate our soup with a tasty grilled cheese (with turkey). Please be warned, this recipe make enough to feed an army (about 8 large bowls). We like to freeze the leftover soup in separate containers so we have a few quick meals at our fingertips later on!

I also did a little calculating because I really wanted to know how good (or bad) this soup is for you. With all of its cheesy, creamy, rich goodness I must admit I was a little afraid. However, with a serving size of 2 large ladles it only worked out to be 475 calories! I may have done a small happy dance at that revelation.

So there you have it. The first recipe of what I hope is many to come.

Happy Eating!