Simple meals without a lot of ingredients that are quick and easy to prepare are what I live for. After working all day the last thing you want to do is come home and struggle with a recipe that has a plethora of ingredients, half of which you don't have on hand. Most of the meals prepared at our home have five ingredients or less and take about thirty minutes to cook and less than fifteen to prepare. Colourful food also helps perk you up after a long day and helps to whet your appetite.
Green Chicken and Rice
- 4 boneless, skinless chicken breasts
- 1 package of frozen spinach, thawed
- 1 can of cream of chicken soup plus 1 can of water
- 1 jar or can of asparagus tips
- 1 1/2 cup of Minute rice
- salt and pepper to taste
Drain spinach on paper towels. Place spinach, soup and water in the blender and spin till smooth. Slice chicken breasts into strips. Grease a casserole dish. Place chicken strips on the bottom. Sprinkle the rice over the chicken. Toss the asparagus tips over the chicken and rice. Pour the soup mix over the top of everything. Bake in a 350 degree F oven for 30 minutes. Serve hot. Serves 4.
Red Chicken and Noodles
- 6 Chicken Thighs Without Skin
- 1 can sliced mushrooms
- 2 cups Kraft Catalina Dressing
- 1/2 cup brown sugar
- 1 package egg noodles
Spray a casserole dish with cooking spray. Lay the chicken pieces in the bottom in a single layer. Drain mushroom slices and toss over the chicken. Pour the Catalina Dressing evenly over the chicken. Flip the chicken pieces a couple of times to make sure they are well coated. Sprinkle the brown sugar over the top. Cook at 350 degrees F. until the chicken is cooked, about 30 minutes. While the chicken is cooking, cook the noodles as per package directions and set aside. When chicken is done remove from oven and serve. Spoon sauce over the noodles and serve with a green side salad. Serves 4
Yellow Chicken and Scalloped Potatoes - The Ultimate Instant Meal
- 3 boneless, skinless chicken breasts cut into bite size cubes
- 2 boxes of Dr. Oetker Scalloped Potatoes
- 1 can of niblet corn
- 1 tablespoon of turmeric
Dice the chicken. Make up the 2 boxes of potatoes in an casserole dish that is at least 6 inches deep or more. The deeper the casserole the better chance that you won't have a spill over. Mix the potatoes with the turmeric and corn. Throw in the chicken and mix well. Bake at 350 degrees F. until the potatoes and chicken are done. About 30 minutes. Serves 4
Heather O'Neil - Published poet, children's book author, mixed media artist and retired newspaper columnist. I am also the sole owner/operator of O'Neil ...
