2 New Recipes

In order to spice up our dinner routine, and to give me a new hobby, I decided to try all new menu items this week.  I found new recipes for every night this week.  So far, I am pretty happy with the results and have enjoyed the time in the kitchen (so much I've even cleaned up after without grumbling).  :)  Here is what I made tonight:
One Pan: Chicken Broccoli and Rice

Ingredients

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves (about 1 pound)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 2 cups uncooked instant white rice *
• 2 cups fresh or frozen broccoli flowerets

Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though. Yield: 4 servings.
  
  *For a creamier dish, decrease the rice to 1 1/2 cups.

I used 1 1/2 cups of rice and let it sit longer on the stove after returning the chicken to the pan.  I think the flavors blended together more this way giving everything a little more flavor.  Even Addison got to enjoy parts of this dinner.  
  
Here is what I made on Monday night.  It was good and very filling.  It made plenty of leftovers for Cody and I too.  Addison did not get any of this dish (little too much spice for her and of course the hot dogs are too big of a choking hazard, even when they were cut small).  

Ingredients

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon Crisco® Olive Oil
• 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
• 1 can (15 ounces) chili with beans
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 cup (4 ounces) shredded cheddar cheese, divided

Directions

• Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside.
• In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese.
• Spoon over corn bread batter; top with remaining corn bread batter. Sprinkle remaining cheese over the top.
• Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving. 

I used two packages of corn bread because I may have used more than half as the base, and there wasn't enough to cover the mixture.  I also used a round pan instead of square, because it's all I had.  I would recommend a bigger pan, because an 8 inch round pan caused a lot of spilling in the oven.  Lucky for me, I thought to put a cookie sheet under the round pan, so my mess was a little easier to clean up.  I also didn't use the garlic powder.  I thought I had some, but didn't.  I did not notice it missing at all.  I think this will be a great dish in the fall, or maybe even for a Superbowl Party this winter because it just reminds me of comfort food and football!

Happy cooking everyone!!!!