It's a really handy little book. Do real people actual cook dinners using more than 6 ingredients? I guess they do, but quite frankly, I'm not interested. I spend enough time in the grocery store as is. Well, this week we jumped back into this book and cooked a couple dinners worth sharing. How about some pasta? Well, we tried...
Ben's Broccoli Cheese Pasta
8 ounces thin spaghetti (we used whole wheat)
1 tablespoon butter
1/4 cup finely chopped onion
1 can Broccoli Cheese soup (we used Campbell's 98% fat free)
1/2 cup milk (we used skim)
3 tablespoons freshly grated parmesan cheese (we used a sprinkle of fat free mozz)
Cook pasta according to package directions; drain and return to pot. Meanwhile, melt butter in small saucepan. Add onion and saute until soft. Add soup; stir in milk until blended. Cook over low heat until heated through. Pour over pasta; toss to mix. Place on serving platter (um, no.) and sprinkle with Parmesan cheese.
8 ounces thin spaghetti (we used whole wheat)
1 tablespoon butter
1/4 cup finely chopped onion
1 can Broccoli Cheese soup (we used Campbell's 98% fat free)
1/2 cup milk (we used skim)
3 tablespoons freshly grated parmesan cheese (we used a sprinkle of fat free mozz)
Cook pasta according to package directions; drain and return to pot. Meanwhile, melt butter in small saucepan. Add onion and saute until soft. Add soup; stir in milk until blended. Cook over low heat until heated through. Pour over pasta; toss to mix. Place on serving platter (um, no.) and sprinkle with Parmesan cheese.
It also suggests adding chicken as a variation. I think next time I might add in some cooked broccoli for more veggies. It was a yummy change to our typical spaghetti nights and we hope we kept it healthy. Let me know if you try it out!
We also made a quiche for the first time this week. It was an adventure.
We also made a quiche for the first time this week. It was an adventure.
Country Chicken Cobbler
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1 can(s) (10 3/4-ounce) condensed cream of potato soup
3/4 cup(s) skim milk
1/8 teaspoon(s) ground black pepper
2 cup(s) (1/2-inch pieces) rotisserie chicken meat
1 package(s) (10- to 12-ounce) refrigerated buttermilk biscuits , each cut into quarters
Preheat oven to 400 degrees F. In nonstick 12-inch skillet, combine frozen vegetables, undiluted soup, milk, and pepper; cover and cook over medium-high heat until vegetables are thawed, stirring once. Stir in chicken. Transfer chicken mixture to shallow 3 1/2- to 4-quart casserole or 13" by 9" ceramic or glass baking dish. Top with biscuit quarters, leaving space between pieces. Bake 20 to 25 minutes or until biscuits are browned and mixture is heated through.