Search Results for: chicken and broccoli

{RECIPE} Chicken And Broccoli Alfredo

In a house full of picky eaters, it’s challenging to find dinners that satisfy the taste buds of my little babes. And while their palates have varying preferences, there are two ingredients that always seem to appease the whole gang – chicken, and broccoli. A meat, and a veggie. It could be worse, right?

Before I became a Campbell’s Ambassador, my roster of recipes had included only one go-to chicken and broccoli dish, but I can happily say that I now have another delicious dish to add to my list – Chicken And Broccoli Alfredo.

This recipe is surprisingly easier to make than my old standby, and the added flavours of sundried tomatoes and basil give it a twist – differentiating this dish from the list of other chicken and broccoli recipes that I’ve tried in recent months.

Recipe

Ingredients:

10 oz (284 g) fettuccini
3 cups (750 mL) broccoli florets
2 tbsp (30 mL) butter
4 (750 g) boneless, skinless chicken breasts, cubed
1/4 tsp (1 mL) salt and ground black pepper (each)
3 cloves garlic, minced
1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
1/2 cup (125 mL) 1% milk
1/3 cup (80 mL) sundried tomatoes, chopped
2 tbsp (30 mL) fresh basil, chopped
1/4 cup (60 mL) parmesan cheese, grated

Recipe

Directions:

1) Cook fettuccini according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain and set aside.

2) Meanwhile, heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook, stirring often, for 5 minutes or until golden brown. Add garlic and cook for 1 minute or until fragrant.

3) Add soup, milk and fettuccini with broccoli. Cook, stirring often, until heated through. Stir in sundried tomatoes and basil. Serve with parmesan cheese.

Recipe

I’m happy to say that everyone at the table truly enjoyed this dish – and the leftovers made the perfect lunch too! Give it a try and let me know what you think.

Want to discover more easy, family-friendly recipes that your whole family will enjoy? Check out the new Cook With Campbell’s Mobile App! Now you can peruse their meal ideas while you stroll through the grocery store, and your list of ingredients will be accessible in the palm of your hand. I can’t wait to try this for last minute meal ideas.

Bee’s Take:

I think this recipe would be extra delicious with some sautéed mushrooms and crispy bacon bits, yum!

Pasta 5

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Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

{RECIPE} Easy Chicken & Broccoli Divan

While February is technically the shortest month of the year, I find it drags on – it’s a lull between two seasons. The excitement of Christmas has passed, but the chirping birds and blooming florals of Spring have yet to appear. The days are still fairly short and dark, and the rain falls a bit more frequently. And with the wet and dreary days, I turn into a bit of a recluse. I want to curl up, eat comfort food, and wrap myself in a blanket on the couch until Spring arrives.

And while I would love to order in seven days a week and hunker down until this dull month comes to a close, that’s simply not an option for me – so I go for the next best thing: I rotate through a repertoire of easy, delicious, comfort food recipes to warm up my family during these final months of Winter.

The Easy Chicken & Broccoli Divan was so simple to make, it’s no wonder “Easy” is its first name. This Cook With Campbell’s recipe is a delicious, creamy comfort food dish that will have your whole family asking for more (both of my picky eaters asked for seconds – a dream come true for this mama!).

chicken broccoli

Ingredients:

3 cups (750 mL) hot cooked broccoli florets
2 cups (500 mL) cubed, cooked, skinless chicken breast
1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
1/3 cup (75 mL) 1% milk
1/2 cup (125 mL) shredded light Cheddar cheese
2 tbsp (30 mL) dry bread crumbs
1 tsp (5 mL) butter or margarine, melt

Chicken Broccoli

Directions:

1. Arrange broccoli and chicken in 1.5 qt (1.5 L) baking dish.

2. Pour mixture of soup and milk over broccoli and chicken. Sprinkle with cheese. Top with mixture of bread crumbs and butter.

3. Bake at 425°F (220°C) until heated through – about 25 minutes.

Bee’s Take:

– sauté the chicken with a little seasoning salt, ground pepper and garlic powder to add extra flavour.

– you can never have too much cheese!

– serve with sticky rice (either on top, or as a side).

Chicken Broccoli

*****

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Cheesy Chicken Quesadillas

My kids are very picky eaters. So picky, that if the daily dinner menu were up to them, we would be rotating between 3 dinner favourites: my homemade mac n’ cheese, my famous chicken broccoli bake, and my super-simple cheese quesadillas. Are you seeing a common theme here? Cheese. And bread.

And while I can’t blame them for loving two of my most favourite food groups, the mom in me feels as though they need more substance (and healthier ingredients) in their meals. Cue my pick for this month’s Cook With Campbell’s easy & delicious recipe: Cheesy Chicken Quesadillas.

(Spoiler Alert: despite the misleading title, vegetables are aplenty in this one)

Quesadillas

 Ingredients:

1 tbsp (15 mL)    canola oil
1/2    red onion, sliced
1    red pepper, sliced
1    green pepper, sliced
1 tsp (5 mL)    chili powder
1 can (284 mL)    Campbell’s® Cheddar Cheese Soup
3/4 cup (185 mL)    Pace® salsa, plus additional for serving
3 cups (750 mL)    shredded cooked chicken
1/4 cup (60 mL)    chopped green onion
4    large flour tortillas
1/4 cup (60 mL)    sour cream

Quesadillas 

Directions:

1) Heat oil in a large, nonstick skillet set over medium heat. Add onion, red pepper, green pepper and chili powder. Cook for 5 minutes or until softened. Reduce to medium-low heat. Stir in soup and salsa.

2) Cook, stirring often, for 5 minutes or until peppers are tender-crisp. Stir in chicken. Cook for 2 to 3 minutes or until heated through; cool for 10 minutes. Stir in green onion.

3) Spread a quarter of the chicken filling over half of a tortilla; fold tortilla over to enclose filling. Repeat with remaining chicken filling and tortillas.

4) Set a clean skillet over medium heat; coat with nonstick cooking spray. Toast quesadilla, in batches, for 3 minutes per side or until golden brown. Cut each quesadilla into wedges. Serve with additional salsa and sour cream.

Bee’s Take:

1) Don’t forget to cook the chicken first! I was so wrapped up in the oozy gooey deliciousness of the vegetable/sauce mix, that I almost forgot to cook up some chicken to complete this delicious meal.

2) I found it to be a bit tricky to eat these yummy quesadillas without losing some of the contents – I suggest wrapping the delicious filling like a burrito to keep it all tucked in.

3) Next time I’ll add a little hot sauce to my portion to spice things up a bit!

*****

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

What The Eff Should I Make For Dinner?

There are two things that I dread each and every day as a busy mommy of two:

1) Making lunches.
2) Trying to decide what the eff to make for dinner.

For you chef extraordinaires, there’s an awesome site with a similar title to my blog post that gives you some great dinner ideas (you can check it out here: What The F*&# Should I Make For Dinner). But if you’re anything like me, you won’t have the time, ingredients, or energy to make things like “Herbes de Provence Roasted Chicken with Lemon and Garlic Fennel-Stewed Lentils” every night. Sounds delish, but my kids would gag and dry heave if I even said that dinner suggestion to them.

If you’re looking for a quick, simple meal using basic ingredients that you’ll probably already have in your cupboard, try this one on for size! I can’t get enough of this dinner, and my kids love it too!

Chicken Broccoli Bake
Ingredients:
2-3 boneless skinless chicken breasts
2 heads of broccoli
2 cups of grated mild cheddar cheese
1 can of cream of chicken soup
1/2 cup of mayonnaise
1/4 cup 2% milk
2 tbsp curry powder

Serves: 4.

Cooking time (including prep): Approx 20 minutes.

Directions:

1) Preheat oven to 410 F.

2) In a pot or rice cooker, cook 2 cups of Basmati rice.

3) Chop up the broccoli into bite-sized pieces.

4) Cut up chicken breasts into small pieces.

5) Cook the chicken in a frying pan with a little butter until light brown on both sides.
6) Add the broccoli to the chicken in the frying pan, and cover it with a lid to steam until the broccoli is tender and bright green (approx 2-3 minutes).
7) In a mixing bowl, combine cream of chicken soup, mayonnaise, curry powder, and milk. Mix with a hand mixer or whisk until creamy.
8) Pour chicken and broccoli into a small casserole dish, and pour the creamy sauce evenly on top.
9) Sprinkle grated cheese evenly on top, place in the oven.
10) Bake until cheese is melted and light brown.
11) Serve on rice and enjoy!
Thumbs up from some very picky food critics!
There you go, easy peasy!
Try it out and let me know what you think 🙂

{FOOD} What To Feed Your Child’s Gluten-Free Friends

Let me preface this by saying that until recently, I had no idea what ‘gluten’ even was. I figured it had something to do with bread, but other than that, I was completely (and embarrassingly) clueless.

A few of my children’s friends have celiac disease (an intolerance t0 gluten). And while eating a gluten-free diet has become somewhat of a trend these days, celiac disease is not a lifestyle choice, and definitely not something to be taken lightly.

When one of my daughter’s friends came over for a play date the other day, I wanted to make sure that I only offered gluten-free snacks, but I didn’t know which foods to avoid. After a series of lengthy texts with her mother (and with a little help from ‘Dr. Google’) I did my research, and was surprised by some of my discoveries.

Some sneaky foods that actually aren’t always gluten-free (check the labels!):

  • chocolate
  • pickles
  • hot dogs
  • soy sauce
  • sushi (not just soy sauce, but imitation crab and wasabi)
  • liquorice
  • french fries

What to look out for:

With so many foods on the “not safe” list, I found it helpful to reference a list of ingredients to avoid when preparing food for my child’s gluten-free friend. Here’s a great resource for both ingredient-checking, and learning more about the impacts of celiac disease: Celiac Disease Foundation.

With all this new information in mind, I wanted to feed my daughter’s friend without making a big deal about her dietary restrictions. For snacks, I stuck with fresh fruit (strawberries and blueberries are definitely a safe option), and a bowl of Boom Chicka Pop sweet & salty kettle corn (it says “certified gluten-free right on the bag – easy peasy for moms like me!).

For dinner, I grilled some chicken on the BBQ (lightly seasoned – but no BBQ sauce, because upon reading the label I discovered that was out too!), served with broccoli and plain rice.

 

I was happy to have fed my daughter’s friend without slipping up on the gluten-free front, but I felt as though I could have done better. I’m sure the dinner was bland and thought I could definitely have done better to satisfy her palate. So to prepare myself for next time, I’ve pulled together a great list of gluten-free recipes from some of my favourite mom bloggers. I’m going to file them away, and hopefully this will give you all some new gluten-free snack ideas too!

4 delicious gluten-free recipes to bookmark for later:

(click on the images to link to the full recipes)

Recipe: Cheesy Beef Skillet Dinner

Despite the repetitive menu requests from my kids – we can’t have quesadillas for dinner every day, so I’ve tried another cheesy, delicious, Cook With Campbell’s recipe that incorporates some of my children’s favourite ingredients: meat, cheese, and macaroni noodles -> the Cheesy Beef Skillet Dinner.

As all Campbell’s recipes, this one was super easy to make – requiring only one pot (for the noodles), and one pan/skillet (for everything else). This was the perfect meal for a busy evening packed with extracurricular activities (post-soccer game dinner perfection) – and super tasty too!

Cook With Campbell

Ingredients: 

1 tbsp (15 mL) canola oil
1 lb (454 g) lean ground beef
1 tbsp (15 mL) steak spice
1 onion, chopped
1 green pepper, chopped
2 cups (500 mL) button mushrooms, sliced
1 can (796 mL) tomatoes, diced
1 can (284 mL) CAMPBELL’S® Low Fat Cream of Mushroom Soup
1 tbsp (15 mL) Dijon mustard
2 cups (500 mL) macaroni, cooked to al dente and drained
3 cups (750 mL) aged Cheddar cheese, shredded and divided
1/4 cup (60 mL) green onion, chopped

Directions:

1) Heat oil in a large, nonstick skillet set over medium-high heat. Crumble in ground beef; season with steak spice. Cook, breaking up into small pieces, for 5 to 7 minutes or until browned. Add onion, green pepper and mushrooms. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.

2) Stir in tomatoes, soup and mustard. Reduce heat to medium-low. Simmer for 5 minutes or until slightly thickened. Stir in cooked macaroni and 1 cup (250 mL) cheese until well combined.

3) Sprinkle the top with remaining cheese and green onion. Cover and remove from heat. Let stand for 5 minutes or until cheese is melted.

vscocam-photo-1

Bee’s Take:

1) I like my cheese a little brown and crispy. If you do too, I would suggest popping the finished skillet meal into the oven for a few minutes under the broiler.

2) For picky eaters who aren’t crazy about mushrooms, I think this dinner would be equally as delicious using Campbell’s Cream of Broccoli Soup, and perhaps replacing the mushrooms with fresh broccoli.

3) The leftovers made the most delicious lunch the next day, perfect for a work-from-home mom like me. I may have added some extra melted cheese on top.

4) Don’t forget to cook the macaroni noodles first so they’re all ready to add at the end!

*****

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Stuffed Pork Chops

As a mom to two very picky eaters, I often run out of dinner ideas. My kids won’t eat anything with potatoes, or tomatoes, or seafood, or red peppers…the list goes on and on. And while they’d be perfectly happy to have my chicken broccoli bake every night of the week, that’s just simply not happening in this bee’s hive.

I try to make balanced meals that we can enjoy without the take another bite’s or mommy this is gross’s, so unfortunately, my diverse palate has to take a back seat, and simple, easy-to-make recipes are on the menu on a daily basis.

To mix things up a bit, I like to stuff my meats with various ingredients – this is both a great way to change up the taste, and to sometimes hide those not-so-desired foods from the kids.

Tired of chicken and steak every night? Why not try my prosciutto and provolone stuffed pork chops.

Prosciutto & Provolone Stuffed Pork Chops

Ingredients:

  • 6 boneless, skinless pork loin chops
  • 6 thick slices of prosciutto
  • 6 thick slices of provolone cheese
  • Thick teriyaki sauce
  • Montreal chicken seasoning

Serves: 4

Prep + cooking time: 30 minutes

Directions:

  1. Preheat the oven to 400F.
  2. Butterfly pork loin chops, and place on aluminum foil lined baking sheet.
  3. Place sliced prosciutto and sliced provolone in the centre of each butterflied pork chop, and fold in half, ensuring that all the cheese is tucked in.
  4. Drizzle thick teriyaki sauce over the top of each folded pork chop, and sprinkle sparingly with Montreal chicken seasoning. Do this on both sides for extra flavour.
  5. Place in oven and bake for 20-25 minutes.

Recipe: Stuffed Pork Chops

Tonight, I served my stuffed pork chops with sprouted rice and quinoa (topped with butter, coarse salt and pepper, and grated parmesan), asparagus, and warm rosemary and olive oil bread, but this dish is a great fit for almost any side.

Recipe: Stuffed Pork Chops

DEE-LISH. And as always, kid-approved.

Linked up with a monthly recipe swap – Why Fake It? Just Make It!