Tuesday, December 29, 2009

Chicken Broccoli Divan

This was extremely easy to make, but I thought that it didn't have any taste. The girls didn't even think about eating it, but that seems to be their m.o. lately with dinner. Anna and I made gingerbread cookies earlier that they ate about an hour before dinner, so that did not add to their desire to eat the broccoli :).

Grade: B-


4 cups cooked broccoli flowerets
1 1/2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. butter, melted

Place the broccoli and chicken into a 9-inch pie plate.

Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumbs mixture over the cheese.

Bake at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling.

Anna looking oh so happy to eat

Emily actually escaping out of her high-chair so she wouldn't have to eat.

Lucy praying that I don't make her eat it.

Sarah...she looks like she is going to eat it, but she just set it down beside the bowl.

Sausage and Broccoli with Pasta

This dinner was very good. I made it during half time of a football game that a friend of ours came over to watch. It was quick and easy, like most of the dinners that I make are! Jen actually started to crave sausage after eating this dish. I used flower shaped pasta that Anna picked out instead of the corkscrew variety.

Grade: A-


1 1/2 lb. sweet Italian pork sausages, casing removed
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/2 cup milk
1 bag (about 16 ounces) frozen broccoli cuts
1/2 cup shredded Parmesan cheese
4 1/2 cups corkscrew-shaped pasta (rotini), cooked and drained
crushed red pepper

Cook the sausage in a 6-quart saucepot over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Reduce the heat to medium. Add the onion and garlic to the saucepot and cook until they're tender, stirring occasionally.

Stir the soup, milk, broccoli and 1/4 cup cheese in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the sausage is cooked through and the broccoli is tender, stirring occasionally.

Add the pasta and toss to coat. Sprinkle with the remaining cheese. Serve with the red pepper, if desired.

"Aunt" Jane posing for the camera
Anna taking a bite
Emily putting her milk aside.
Sarah guzzling her milk down.
Lucy is showing Jane that she is strong.

Sunday, December 20, 2009

Super Easy Toffee

This toffee recipe is amazing and easy you cannot ask for anything more. This recipe was circulated around the school that I teach at so I must give credit. there is not any pictures for this, but trust me, it is great.

Grade: A+

Easy Toffee
1 box of Saltines (any variety, I used multi-grain)
1 cup butter (NOT MARGARINE)
1 cup Brown Sugar
1 12 oz chocolate chips
1 cup chopped pecans

Grease an 11x15 in jelly roll pan very well with non-stick spray. Line the jelly roll pan with the saltines. Boil the brown sugar and butter to 235 degrees or for 2 minutes (forms all in cold water). Pour over crackers and bake for 10-12 minutes on 325 degrees.
Take out of oven and sprinkle the chocolate chips. When the chips turn glossy, spread over evenly and sprinkle with nuts. (Chill to set 10-15 minutes in the refrigerator)

Friday, December 4, 2009

Spinach Tortellini Soup

I made this soup when Jen and the girls were in Columbus. I put a little bit more pepper in it than it called for and it had a nice kick. It was easy to make and really good.

Grade: B+


4 cups Swanson® Natural GoodnessTM Chicken Broth
1/4 tsp. garlic powder or 1 clove garlic minced
1/4 tsp. ground black pepper
3/4 cup frozen or shelf-stable cheese-filled tortellini (about 3 ounces)
2 cups coarsely chopped fresh spinach leaves

Heat the broth, garlic powder and black pepper in a 3-quart saucepan over high heat to a boil.

Reduce the heat to medium. Stir in the tortellini. Cook for 10 minutes. Stir in the spinach. Cook for 5 minutes or until the tortellini is tender but still firm.

Time-Saving Tip: Use 1 cup frozen cut leaf spinach for the fresh spinach.