meals, meals, meals.

My commitment to meal planning + recipe-trying actually worked, at least for week one. I tried three new dinner recipes, and from the lack of leftovers, me thinks they turned out pretty well.

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Taco Skillet Pie: super easy. yields a ton. yummy. big win. recipe from parents magazine.

BBQ Pork Sandwiches: easy. healthy. first time at making my own barbecue sauce. tasty but wanted more spice. photo from when jonny took leftovers to work. recipe from parents magazine.

Chicken with Apples and Sage: peppers + apples = must-try combo. omitted sage due to picky eaters. served with rice. yummy but chicken was a little chewy (?). from bhg new dieter’s cookbook. [sorry, i can’t find a pic!]

Cool fall temps had me craving comfort food this week. These cravings led to a recipe, created by yours truly. It’s an all-in-one chicken dinner that is oh-so-simple to make. This is comfort food at its finest, folks. What can I say? I have mad skills with my skillet. (Word play fun! Or maybe word play fail.) Anywho. Ingredients: Three chicken breasts (fresh > frozen) Half bag of frozen peas & carrots One small onion One can of cream of chicken soup Shredded Colby-Jack cheese One half of a green pepper Brown rice (instant is easiest) Thyme Garlic Salt Salt Pepper Olive oil Prep: Cut green pepper into strips. Cut chicken into 2X2 squares. Dice onion. Directions: Drizzle olive oil in pan. Crank heat and sizzle that chicken. (Tongs make it easy to ensure even burning. Haha, I said tongs.) When the chicken is 3/4 done, add a touch more oil, along with thyme, salt and pepper, to taste. Add cream of chicken. Turn to medium heat. Flip chicken every couple minutes. Add vegetables. ( I added onions last so they would be more crunchy and less caramelized.) Prepare rice while chicken/vegetable combo is simmering. When chicken is done, sprinkle it with a few handfuls of cheese. Serve over rice and bon appétit.

Cool fall temps had me craving comfort food this week. These cravings led to a recipe, created by yours truly. It’s an all-in-one chicken dinner that is oh-so-simple to make. This is comfort food at its finest, folks.

What can I say? I have mad skills with my skillet. (Word play fun! Or maybe word play fail.) Anywho.

Ingredients:

  • Three chicken breasts (fresh > frozen)
  • Half bag of frozen peas & carrots
  • One small onion
  • One can of cream of chicken soup
  • Shredded Colby-Jack cheese
  • One half of a green pepper
  • Brown rice (instant is easiest)
  • Thyme
  • Garlic Salt
  • Salt
  • Pepper
  • Olive oil

Prep:

  • Cut green pepper into strips.
  • Cut chicken into 2X2 squares.
  • Dice onion.

Directions:

  • Drizzle olive oil in pan. Crank heat and sizzle that chicken. (Tongs make it easy to ensure even burning. Haha, I said tongs.)
  • When the chicken is 3/4 done, add a touch more oil, along with thyme, salt and pepper, to taste. Add cream of chicken.
  • Turn to medium heat. Flip chicken every couple minutes. Add vegetables. ( I added onions last so they would be more crunchy and less caramelized.)
  • Prepare rice while chicken/vegetable combo is simmering. When chicken is done, sprinkle it with a few handfuls of cheese.
  • Serve over rice and bon appétit.