Monday, March 22, 2010

Monday Meal-Easy Peasy!

Happy Monday to you all!! Leila here to share some more deliciousness from my kitchen. Since today is my eight anniversary and my husband's birthday, I'm posting his favorite dinners. Fortunately, the rest of us love them too!!

First up is the super easy Salsa Chicken. Only take out is easier than this--but trust me, this is so much better!

Salsa Chicken:

4-6 boneless skinless chicken breasts
1 packet taco seasoning
1 cup salsa
shredded cheese


  1. Preheat oven to 350°F 
  2. Very lightly coat a 9x13 baking dish with non-stick cooking spray. 
  3. Place chicken in dish then coat with taco seasoning packet. 
  4. Pour 1 cup salsa (or more if you want--we always use the whole jar) over the chicken.
  5. Bake for 30 minutes or until done.
  6. Remove from oven and top with cheese. Place back in the oven for 5 minutes or until cheese is melted.
We like to shred this up and serve it as a taco filling. Add a side or yellow rice and black beans and you've got a great quick and easy meal!

And now for the other favorite. If there's any one dish that Andrew requests the most, it's this one. He loves it so much he even makes it on his own!

courtesy Campbell's

1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)
3/4 cup milk
1 package (1 ounce) ranch salad dressing mix
Paprika Ranch-Style Rice
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
  • Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.
  • Serve with the Ranch-Style Rice.
  • Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil.  Stir in 1 cups uncooked regular long-grain white rice and cook according to the package directions.
  • Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.

This one is great as is though I do use cream of chicken soup to appease my dislike of all things mushroomy. We do serve it with stuffing instead of rice. It just gives it this seriously warm comfort-food feel. Veg of choice? Green beans.  YUM!

So there you have it: Andrew's favorite meals. Happy happy 'birtheversary' to my wonderful husband! I can't wait to see what the rest of our lives will bring!


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