Italian Marinated Chicken

Don't have any good marinade on hand? This is a simple marinade that tastes great!

Italian Marinated Chicken

1 3/4 cups chicken stock
1 Tbsp. canned diced tomatoes, drained
1 tsp. grated Parmesan cheese
1/2 tsp. Italian seasoning, crushed
1/4 tsp. garlic powder
6 skinless, boneless chicken breasts

Mix everything but the chicken in a resealable plastic bag. Add chicken and shake gently to coat. Seal the bag and refrigerate for 30 minutes.

Grill chicken for 15 minutes or until cooked through, brushing often with stock mixture.

Oriental Chicken

Another Campbell's recipe that's worth trying.

Oriental Chicken

4 boneless, skinless chicken breasts
1 can condensed cream of chicken soup
1/3 cup water
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1 pkg. (10 oz) frozen green beans
2 green onions, chopped

Saute chicken in oil over medium-high heat for 10 minutes or until golden brown. Stir in the rest of the ingredients, heat to boil. Reduce heat to low and simmer for five minutes. Serve over rice.

*Try assorted oriental veggies or add carrots!

Campbell's Week: Chicken and Cheese Enchiladas

Super easy!

Chicken and Cheese Enchiladas

1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese (Monterey Jack is great!)
6 flour tortillas, warmed
1 small tomato, chopped (opt.)
1 green onion, sliced (opt.)

Heat oven to 350. Stir soup, sour cream, salsa, and chili powder in a medium-sized bowl.

Stir 1 cup of the sauce mixture with chicken and cheese in a large bowl. Divide this mixture up between the six tortillas. Roll tortillas and place them seam-side up in a 2 quart shallow baking dish. Pour the remaining sauce over the rolled tortillas. Cover.

Bake for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

Add a little protein and fiber by stirring in 1/2 cup rinsed black beans with chicken before filling tortillas.

Campbell's Week: Lemon Asparagus Chicken

Lemon Asparagus Chicken

4 boneless, skinless chicken breasts
1 can condensed cream of asparagus soup
1/4 cup milk
1 Tbsp. lemon juice
1/8 tsp. ground black pepper
lemon slices (optional)

Saute chicken in 1 Tbsp. oil until brown. Add soup, milk, lemon juice, and pepper. Heat to a boil. Cover and cook 5 minutes on low heat. Serve with lemon slices. Serves four.

Serve with pasta!

Campbell's Week: Citrus & Salsa Pork Roast

Citrus & Salsa Pork Roast

1 jar (11 oz.) chunky salsa
1 large can (11 oz.) Mandarin orange segments, drained
2 lbs. pork tenderloins (or chicken, if that's what you've got!)
1 tsp. olive oil
2 tbsp. chopped fresh cilantro
1 lime, cut into wedges (optional)

Heat over to 425. Stir salsa and oranges in a small bowl. Place meat in a shallow 3 quart pan. Rub meat with oil, pour on salsa mixture. Bake for 35 minutes or until meat is cooked through. Remove from pan and let stand for 10 minutes. Sprinkle with cilantro and serve with lime.

Try this with peach slices or pineapple chunks! Serve with rice.

On a budget? Check the manager's special section of the meat department for great deals on cuts you wouldn't normally buy.

Campbell's Week: Tomato-Basil Chicken

Another Campbell's recipe--a great way to turn basic soups into great dinners!

Tomato-Basil Chicken

4 boneless, skinless chicken breasts
1 can condensed tomato soup
1/2 cup milk
2 Tbsp. grated Parmesan cheese
1/2 tsp. basil
1/4 tsp. garlic powder
4 cups hot cooked tube pasta

Saute chicken in 1 tbsp. oil until browned. Add soup, milk, cheese, basil, and garlic. Heat to a boil. Cover and cook on low heat for 5 minutes. Serve with pasta.

Campbell's Week: Green Bean Casserole

This week features some Campbell's recipes that are on my "to try" list.

Green Bean Casserole

1 can cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
4 cups cooked green beans (use 1 16-20 oz. frozen package or 2 cans)
1 1/3 cup french fried onions
dash of black pepper

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

Serves 6.

Try this with broccoli instead of green beans, or omit soy sauce and add cheddar cheese instead. This can be made a day ahead--just cover and refrigerate!

Cocoa-Peanut Butter-Banana Smoothies

This is a Betty Crocker recipe. Perfect for adding some health into dessert, right?

Cocoa-Peanut Butter-Banana Smoothies

1 1/2 cups vanilla yogurt (buy a 2 lb container)
1 cup chocolate milk (or skim milk and chocolate syrup)
1/4 cup creamy peanut butter
2 small bananas, sliced
3-5 ice cubes
1 cup Cocoa Puffs cereal, coarsely crushed (optional)

Place all ingredient except cereal in blender. Cover, blend on high speed about 30 seconds or until smooth. Pour into four glasses, sprinkle with cereal. Serve immediately and enjoy!