Tuesday, September 28, 2010
Sunday, September 19, 2010
Thursday, September 16, 2010
As FlyLady says: put it away, give it away or throw it away. I just HAD to take a picture...because as we all know...it will look back to "normal" tomorrow.
This what I started with. It seems there was everything feom dishes, to computer software, to sunglasses that had been forsaken in the kitchen "Drop Zone."
Wednesday, September 15, 2010
Tuesday, September 14, 2010
Saturday, September 11, 2010
Another pantry creation. I knew I should have snapped a photo straight out of the oven! Enjoy!
4 chicken thighs, cooked and de-boned *any left over chicken will do approx 3 cups*
1 package frozen broccoli florets *or fresh, approx 3 cups*
1.5c brown rice
3 cubes chicken bullion *or cook rice in broth*
1 can low sodium Cream of Mushroom Soup
1c. shredded 2% Colby Jack Cheese
1/2c. light sour cream
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp garlic powder
1/2 c. bread crumbs
1 TBSP butter
Preheat oven 350.
Cook rice according to package directions, adding bullion cubes to water. Meanwhile, steam broccoli according to package directions. Chop de-boned chicken into small pieces and transfer to large mixing bowl.
When broccoli is done steaming to tender crisp, put on cutting board and chop florets into smaller pieces, transfer to bowl with chicken, combine.
Add soup, cheese, sour cream and spices to the broccoli and chicken mixture. Mix well. Add the rice and stir. Transfer to 2 quart casserole dish. Top with bread crumbs and dot with butter pieces.
Bake, uncovered, for 30 minutes. Serve with a big salad.