{RECIPE} Our Favourite Meatloaf

I’m not sure why I don’t make meatloaf more often. It’s so simple to make, and my kids love it! It’s like a giant meatball packed with veggies and protein, topped with sweet tomato sauce – perfect for picky palates.

This was quite possibly the easiest dinner I have ever made for my family. You just toss the ingredients into the bowl, mix them up, place the mixture in a loaf pan, cook it, and serve it up! I chose to serve this version of meatloaf with roasted potatoes and baby carrots, and a delicious pear and gorgonzola salad, but this meal would also work well with rice and broccoli, or just about any combination of carb and veggie.

Meatloaf

Ingredients:

Meatloaf

Directions:

  • Preheat oven to 325°F (160°C). Combine beef, 1/2 can of soup, onion, breadcrumbs, parmesan, eggs, black pepper, and garlic.
  •  Transfer to a nonstick 9×5 inch (2 L) loaf pan. Spread remaining soup over top. Bake for 60 minutes or until instant read thermometer registers 165°F (74°C) when inserted into the center of the meatloaf.
  • Let stand for 5 minutes before serving.

Meatloaf

Bee’s Take:

  • Try adding diced carrots and celery to sneak in some added veggies.
  • I found the sauce slid off the top once the meatloaf had fully cooked, try saving 1/4 of the sauce and adding it for the last few minutes of cooking time.
  • Use extra lean ground beef to cut down on fat.

Meatloaf

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.

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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} 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} Slow Cooker Spaghetti Sauce

I’m going to be completely honest with you, when it comes to making spaghetti sauce, I’m as lazy as it gets. My sauce usually consists of 2 ingredients; a jar of pre-made, store-bought sauce, and ground beef. And as a working mother of three, you would think that I would have become an expert at using my crockpot for most of our family meals by now, but truth be told, I’ve used it once.

It’s not that the ease of using a slow cooker doesn’t appeal to me; the problem is that I’m terrible at pre-planning my meals. Prepping the last meal of the day before I’ve had my second cup of morning coffee seems a little outrageous to me. Thawing out my meat before my usual 2pm “oh crap, what am I going to make for dinner tonight” panic attack seems like a lofty goal, and deciding what I’m going to want to eat before the day of consumption seems nearly impossible to me.

The thing I love most about being a Cook With Campbell’s Blog Ambassador is that it forces me to step outside of my dinner-making comfort zone, and it provides me with quick and easy meal alternatives that I might not have tried otherwise! This recipe was so delicious, and it has motivated me to try more slow cooker meals in the future.

Spaghetti Sauce

Ingredients:

1 lb (454 g) lean ground beef
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 garlic cloves, chopped
1 can (284 mL) CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
¼ cup (60 mL) tomato paste
1 can (796 mL) crushed tomatoes
1 cup (250 ml) CAMPBELL’S® Ready to Use 30% Less Sodium Beef Broth
1 tbsp (15 mL) dried oregano
¼ tsp (1 mL) ground black pepper
1 bay leaf
parmesan cheese, grated, if desired

Spaghetti Sauce

Directions:

1. In a large skillet brown ground beef over medium-high heat until there is no visible pink. Add onions, carrots, celery and garlic and cook for a further 3 to 5 minutes or until vegetables are soft.

2. Stir in soup and tomato paste until combined. Transfer contents of pan to slow cooker. Add remaining ingredients (crushed tomatoes, broth, oregano, black pepper and bay leaf) to slow cooker, cover, turn slow cooker to low setting and cook for 6 to 8 hours. Stir to combine, remove the bay leaf and serve with parmesan cheese, if desired.

Spaghetti Sauce

Bee’s Take:

At first I thought I could just as easily combine the ingredients in the sauce pan and serve immediately, but using the slow cooker really does accentuate the flavour and tenderize the meat, so it’s worth the wait!

I chose to add extra veggies to make this a complete meal without having to serve it with a veggie side.

Parmesan (as all cheese) is definitely a must, yum!

Spaghetti Sauce

 

This recipe was so delicious, I had leftovers for both lunch and dinner the next day. A definite addition to my regular rotation of dinner recipes.

Give this recipe a try and let me know what you think!

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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 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: 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.

Recipe: Pan Braised Brussels Sprouts

It happens to me every year: I’m invited to a Christmas dinner, and when I ask what I should bring, I’m cursed with the same response: a veggie dish. In my opinion, the veggie dishes are just showy sides – included in the meal only “for looks”. For many (like me), it’s all about the turkey, cranberry sauce and stuffing. So being tasked with a side dish like Brussels sprouts can be a challenge to say the least.

I was a little hesitant to try this dish because of the obvious unpopularity of the main ingredient – Brussels sprouts. But when I made this super simple, bacon-sprinkled delight, I was very pleasantly surprised (I even went back for seconds!).

Brussels Sprouts

Pan Braised Brussels Srouts

Ingredients:

5 slices bacon, cut into small pieces
1 can (284 mL/ 10 oz) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) mustard powder
¼ tsp (1 mL) ground black pepper
1 lb (500 g) Brussels sprouts, trimmed and finely sliced (about 4 cups/1 L)
1 tbsp (15 mL) chopped fresh sage leaves

 

Brussels Sprouts

Directions:

1)  Cut bacon into bite-sized pieces and cook until crisp in large non-stick skillet at medium-high heat. Reduce heat to medium.

2)  Drain excess fat, leaving about 2 tablespoons (30 mL) in skillet.

3)  Stir in soup, lemon juice, mustard powder and pepper. Heat mixture to a boil. Reduce heat to low and simmer for 1 minute.

4) Add Brussels sprouts and sage and stir well. Cover and cook for 15 minutes, stirring occasionally.

I chose to add a bit more bacon (because, BACON!), and served this delicious side dish with Italian sausages and sticky rice. This would of course also complement a turkey or ham dinner quite nicely! Give it a try and let me know what you think!

*****

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.