Recipes from M.O.M.

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A domestic diva, I’m not… so quick and easy is my favorite way to cook. Healthy is important too, but even healthy tastes better when it’s quick and easy.

I’m all about Rachel Ray’s 30 Minute Meals but when cooking isn’t you’re thing and recipes don’t come easy, the term “concoction” seems to be what best describes the food situated on your plate.

Today, I’m going to share with you a concoction that may be thrown together to make a one-dish meal but is definitely quick – definitely easy – and almost definitely healthy. You will notice by the flexibility of the recipe that there are no ‘exact’ measurements in this ‘recipe-challenged’ girls meals. 🙂

Baked Chicken and the Works

Chicken (4-6 breasts and/or chicken leg quarters – or a whole chicken cut up or a whole chicken with a deep enough baking dish to put a lid on it)

Potatoes (dice enough to feed your family)

Celery (1-2 stalks depending on how much chicken you are cooking and how much you like celery)

Onion (1/2 a large onion… unless you don’t really like onion)

Baby Carrots (use 1/2 to a whole 16 oz bag… unless you don’t like carrots)

2 Can Campbell’s Cream of Mushroom Soup (best to use Campbell’s Healthy Request because it doesn’t have MSG, can also use Cream of Chicken soup instead)

1 Soup Can of Water (as you empty your soup cans, add about 1/2 a can of water and clean out the remaining contents of each can)

8 oz Your Favorite Cheese (mild cheddar is good but so is a light white cheese)

Salt, Pepper & Garlic (quantity depends on personal taste… my husband salts his salt, so we tent to use more salt than others)

Preheat oven to 375°.  Place chicken in baking dish and other ingredients in baking dish. Cover with lid or with aluminum foil. Bake for 50 minutes to an hour. Check to make sure chicken is completely cooked. Remove from oven and let cool for about 10 minutes and eat up.

Add a salad and you’ve got a meal.

Sausage and Kale Soup

This was originally a recipe given to me by my friend Carmela. Poor thing… every time she gives me a recipe I reinvent it. Her version is definitely better but I can’t seem to follow instructions. Occasionally, she even likes my version of her recipe. 🙂

16 oz Package of Polska Turkey Sausage (cut into bite-size pieces – I slice mine)

2 – 15 oz or 1 – 30 oz Can Cannellini Beans (drained and rinsed)

1 – 15 oz Can of Corn (drained and rinsed)

1 – 15 oz Can of Diced Tomatoes (do not drain)

2 – 32 oz Chicken Broth (without MSG)

5 – 7 Red Potatoes (diced)

1 Onion (diced small)

1 Clove Garlic (minced or use 1 teaspoon powdered garlic)

3 Tbsp Olive Oil

1/2 Package Fresh Kale (rinsed)

1 Tbsp Salt (depending on your taste buds, you may want more or less salt)

Sautee sausage and onion in olive oil until done. Boil potatoes in chicken broth. Add all ingredients (except for kale) in the broth. Slowly add kale, cover and simmer for 20 – 25 minutes (until kale is done).

Makes plenty of soup to feed 4 – 6 people.

There you have it. Two sort-of detailed recipes from a girl who doesn’t do well reading them. How about you? Are you recipe challenged? Or do you feel like you need a recipe when you cook?

By Stephanie Shott

Stephanie Shott
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