Chicken Dinner Tonight
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Music is a great kitchen tool when dancing from the sink to the chopping block, to the stove. Tonight, I listened to my favorite Jazz radio station while I prepared dinner. I love Jazz, I can listen to it and not listen to it all day long.
I highly suggest playing music that suits the style of food you're preparing. If you don't know what tunes go with dinner, then just play whatever helps your mind relax. Try it out, you'll see.
Onto the main topic, dinner. Last night, we had a meatloaf with mashed potatoes and green beans, followed by homemade biscotti. It was chicken's turn tonight. Do you alternate chicken, beef, chicken, too? I try not to get into a pattern, so I throw in a vegetable plate night and a soup night to mix it up.
TONIGHT'S CHICKEN DINNER 4:58pm
- Preheat oven 350F degrees.
- Defrosted 3 chicken breasts in microwave
- 1 small onion, roughly chopped
- 2 teaspoons coarse salt
- garlic pepper, as much as you like
- 2 pinches of dried parsley
- 1 Roma tomato, chopped
- 1 can Campbell's Cream of Mushroom/Chicken soup combo
- 1 8oz. package of cream cheese, softened
- 5 corn tortillas torn into bite size pieces
- 1/2 cup shredded Mexican blend cheese
Heated nonstick pan with a tablespoon of olive oil on medium high heat. Chopped chicken into 1 inch pieces then added to pan with onions, salt, garlic pepper, parsley. Covered and cooked until all pink was gone from chicken.
In a 13×9 inch dish coated with nonstick spray, combine soup and cream cheese. Add cooked chicken, torn tortillas, then mix until evenly coated. Top with tomatoes and cheese and bake uncovered for 25 minutes. Warmed a can of Ranch Style black beans in the microwave and served as a side, with chips and a dollop of sour cream.
5:48pm - We were waiting on Dad to walk in the door so we could eat together.
While I waited for my Sweet Pea to come home, I took advantage of the over ripe bananas I had on the counter and made banana bread. It was an awesome dessert!
