Sunday, November 13, 2011

Tuna & Pasta Cheddar Melt

This was a good, fast, an hearty meal. The best part may be that there was very little dishes to clean up. If I made this again, I would mix the peas and carrots into the tuna/pasta dish instead of having it on the side. The girls all ate it, except for Anna. She thought it tasted bad (I don't think she actually tried it).

Grade: B+

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 soup can water
3 cups uncooked corkscrew-shaped pasta (rotini)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 can (about 6 ounces) tuna, drained and flaked
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons Italian-seasoned dry bread crumbs
2 teaspoons butter, melted

1. Heat the broth and water in a 12-inch skillet over medium-high heat to a boil.  Stir in the pasta.  Reduce the heat to medium.  Cook until the pasta is tender, stirring often.  Do not drain.
2. Stir the soup, milk and tuna in the skillet.  Top with the cheese. Stir the bread crumbs and butter in a small bowl.  Sprinkle over the tuna mixture.  Cook until the cheese is melted.

Lucyliked her tuna pasta.

Emily ate all of hers.

Like pulling teeth with Anna!

Sarah doing her best "Emily" face.

Thursday, November 3, 2011

Beef and Chipotle Burrito

This slow cooker meal was great for the adults, not so much for the girls however. It was a little spicy for the girls under six needed a lot of sour cream to dip their burritos in order to eat it. Anna and Emily did their best to finish it. The adults enjoyed it greatly. Hindsight, I would have only put half of the chipotle peppers in. Jen did teach me how to properly fold a burritos so the insides, remain inside.

Adults: A-
Kids: D

1 ½ pounds boneless beef round steak, cut ¾ inch thick
1/3 cup chopped onion (1 small)
1 14 ½ ounce can diced tomatoes, undrained
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 tsp dried oregano, crushed
¼ tsp ground cumin
1 clove garlic, minced
6 9-10 inch tortillas, warmed
¾ cup shredded sharp cheddar cheese

1.       Trim fat from meat. Cut meat into 6 pieces. In a 3 ½ or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2.       Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortilla, spooning it just below the center. Top with cheese.

Anna ate all of the spicy burrito!

Emily gave it a good try.

You can tell by the look on Lucy's face, she's not liking it.

Sarah started out on "fire" by did not finish.

Wednesday, November 2, 2011

Chili Rice with Chicken

No pictures. Worst meal I have ever cooked! I don't know if the tomatoes were rancid or maybe the chicken, but it was horrible. I ate a few bites and then threw out the rest. I strongly do not recommend cooking this, or maybe it was just a bad batch.

Grade: F

1 Tbs olive oil
12 oz boneless skinless chicken breast halves, cut into 2-inch long by ¼ inch wide strips
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped (I used 1 green instead of ½ red)
½ cup minced onion
1 tsp minced jalapeno pepper (I omitted this)
1 tsp minced garlic
1 tsp chili powder
2 tsp minced fresh oregano (or ½ tsp dried oregano)
½ tsp ground cumin
3 cups cooked rice (long-grain white or brown)
1 (14oz) can diced tomatoes, with juice
½ tsp pepper

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, for about 2 to 3 minutes or until it is no longer pink on the outside. Stir in the bell peppers, onion, jalapeƱo pepper, garlic, chili powder, dried oregano (if using), and cumin. Cook, stirring occasionally for about 5 minutes or until the vegetables are tender and the chicken is cooked through.

Reduce the heat to medium. Stir in the rice, tomatoes with juice, fresh oregano (if using), and pepper. Heat through, stirring occasionally for about 5 minutes. Adjust the seasoning to taste.