Chicken Mushroom Risotto

This recipe was super easy and so good. I made this when one of my friends from the school I work at was coming over for dinner. She had to work past the girls' dinner time, so they ate something else (I think macaroni and cheese). All three of us liked it. The next time I make it I would add some cheese to it, I am thinking some Swiss or white cheddar. Also, I added some extra pepper to it and Jen thought it had too big of a "kick" to it. However, ever since the triplets were born, her sensitivity to spice has been heightened.
Sorry...No pictures of the girls since they didn't take part in this meal.

Grade: A

3 skinless, boneless chicken breast halves (about 3/4 pound), cut into cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, chopped (about 1/4 cup)
1 cup uncooked regular long-grain white rice
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1 3/4 cups Swanson® Chicken Stock
1/8 teaspoon ground black pepper
1/2 cup frozen peas

1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.

2. Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.

3. Stir in the soup, stock and black pepper and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

4. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Makes: 4 servings (about 1 1/2 cups each).

Mexican Pizza

Way better than Taco Bell's Mexican Pizza

I stumbled upon this recipe in the Campbells email and I decided to try it. It was amazing. I love the Mexican pizza from taco bell, but most of the time I am disappointed in the lack of ingredients and time the workers spent on slopping the pizza together. This was a pleasant surprised at both the ease of making it and the taste. Everyone liked it and Jen said that it was great and the next day she ate a piece cold and said that it was even better cold. I did not try it cold because I do not like pizza cold, but I will take her word on it. As you can see from the pictures, but triplets were very interested in the sour cream that was on their plate!

Grade: A


1/2 pound Italian pork sausage, casing removed
1 can (about 14.5 ounces) whole peeled tomatoes, drained and cut up
3/4 cup Pace® Picante Sauce
1 teaspoon ground cumin
12 (6-inch) corn tortillas
4 ounces shredded Monterey Jack cheese (about 1 cup)
2 cups shredded lettuce
1 medium tomato, chopped (about 1 cup)
Sliced pitted ripe olives

1. Cook the sausage in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.

2. Stir the canned tomatoes, picante sauce and cumin in the skillet and heat to a boil. Reduce the heat to low and cook for 10 minutes or until the sausage is cooked through.

3. Place the tortillas on a 14-inch pizza pan or large baking sheet, overlapping to form a 14-inch round. Spread the sausage mixture over the tortillas to within 1/2-inch of the edge. Bake at 350°F. for 25 minutes.

4. Top the sausage mixture with the cheese. Bake for 5 minutes or until the cheese is melted. Top with the lettuce, chopped tomato and olives. Cut the tostada into 8 wedges. Serve with additional picante sauce, if desired.

Anna, probably singing/talking instead of eating


Lucy seeing how far the cheese will stretch!


Sarah loving the tomatoes!


Emily eating before the sour cream is introduced.

Meatloaf cupcakes with peas and carrots sprinkles

Cupcakes for Dinner!!!

It has been a long time since I have added any meals, recipes, and pictures, but I am back on board. I have been cooking almost as much but I will not be catching up on all of the meals that I missed. This post is one of the favorite meals that I have cooked. It was fun to make and the girls loved it. I am not going to post the recipe that I used because it was a while ago and I cannot remember what one I used.

What I did was make the meatloaf and put it in a muffin pan to cook. I made mashed potatoes to use as the frosting for the cupcake and frozen peas and carrots for the sprinkles. Enjoy.

Grade: A