I don’t really love cooking, but I do love eating and apparently my children need to eat 100 meals a day. So I guess I’m into cooking now.
Some nights I really bring it: Quinoa, Salmon and asparagus or homemade baked French fries, homemade burgers and salad. You get the gist. Some nights I’m on automatic pilot scrounging through the freezer for a vegetable to pair with pasta and call it a night.
This week’s easy dinner is brought to you by a can of Cambells’ Cream of Chicken I found in my pantry and box of corn bread mix.
I followed Pioneer Woman’s recipe on Food Network . I sautéed celery and carrots in my dutch oven pan with butter over medium heat. Once they seemed softened (about 10 minutes or so) I added in the cream of chicken soup, along with an extra can of water. Once this simmered for another 20 minutes, I added frozen peas and some cubed chicken that I had baked earlier in the day. I realize now that I could have actually cooked in right in the dutch oven, but too late. I also didn’t have any onion so, oh well. I did add pepper, salt and turmeric to taste.
I served these with a corn bread muffin I had baked earlier in the day. Of course I wish I would have had biscuit mix or the stamina to actually make biscuits, but alas, this is an easy dinner and I take whatever shortcut my pantry gives me. Anyway, I figured I’d share this one, because not only was it SUPER EASY but my kids loved it and begged for more carrots for some reason so we had it again for lunch today, just with more carrots added.
More easy recipes to be continued….
