Uh, Oh. It’s the 5 O’clock Dinner Dilemma

You have probably heard me complain about having boring weeknight dinners and how it always seems like a 5 o’clock rush to figure out what will be on the table. I am pretty sure I speak for a lot of families when I say I have the “Dinner Dilemma” just about every day on my way home from work.

This added stress can be easily avoided with a little planning but who has time for that?! I thought I would make at least one day of your week a bit easier by sharing a great recipe, which can easily be made during the 5 o’clock rush to the dinner table. It comes from a great food blog named Picky Palate. It’s an extremely popular mom blog written by a lovely stay at home mom, Jenny. She shares all her highs and lows as a mother all while serving up some really good food! I made this last night and it was quick and delicious. Thanks, Jenny!

Penne With Fancy Chicken Sausage and Basil Ribbons
From Picky Palate

Ingredients:

½ lb whole wheat penne pasta, dry
2 Tablespoons extra virgin olive oil
½ white onion, finely diced
1 red bell pepper finely diced
3 cloves fresh garlic, minced
4 chicken sausage links, variety of choice, sliced into ¼ inch slices
10 fresh basil leaves, stacked, rolled and thinly sliced (chiffonade)
2-4 Tablespoons extra virgin olive oil
Salt and pepper to taste

Directions:

Cook pasta according to package directions, drain and set aside.

In a large skillet or medium dutch oven, heat olive oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Stir in garlic and sausage. Cook and stir for 5 more minutes. Stir in cooked pasta, basil leaves and 2-4 Tablespoons of olive oil.

Season with salt and fresh cracked pepper to taste.

Best, and until next time, Kaitlin!

Turkey Leftover Overload and Holiday Entertaining

Wow! Thanksgiving left as quickly as it came. Needless to say, I am completely over my leftovers. Every night this week included at least something that was made last Thursday. As much as I love the Ultimate Mashed Potatoes and the Green Bean Casserole, I am actually happy to say that I will be making dinner tonight that doesn’t include Thanksgiving leftovers.

December is a very busy month for everyone. Holiday parties are quickly filling my calendar and of course, Swanson is very popular this time of year! Over the next few weeks, I will be focusing on superb entertaining that will not only be easy on your wallet but will ease the stress of the season. My first recipe that I want to share is dinner tonight: Chicken and Vegetable Bake. It’s easy, delicious and really affordable (it’s less than $10 for 4 people)!

Chicken and Vegetable Bake
From Campbell’s Kitchen
Prep: 10 minutes
Bake: 30 minutes
Serves: 4





Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup cooked broccoli flowerets OR cauliflowerets
1 cup cooked sliced carrots
1 cup cooked cut green beans
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
dash Ground black pepper
1 can (2.8 ounces) French's® French Fried Onions (1 1/3 cups)
1/4 cup cooked red pepper strips (optional)

Directions:

Stir the soup, milk, broccoli, carrots, beans, chicken, black pepper, 1/2 can onions and red pepper, if desired, in a 1 1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Serving Suggestion: Serve with a tossed salad with ranch dressing with crusty Italian bread. For dessert serve pineapple chunks.

Best, and until next time, Kaitlin!

P.S. In case you are new to Entertaining Escapades, I want to remind everyone in the interest of full disclosure that I work with Swanson Chicken.

My weeknight dinner menus are becoming a drag…

I could probably speak for most households when I say that weeknight dinner can certainly become a drag. It’s the routine of taco Tuesday and pizza Friday that really starts to get to me after a while. I’ve been in a slump the past two weeks and I decided to pull myself out of it before I sink deeper.

Starting next week, I will be planning my entire weeknight dinner schedule on Sunday and I will stick to it! Of course, Campbell’s Kitchen is one of the best resources for quick, easy and delicious dinner. (Quick disclosure note – I work with Campbell Soup Company and am constantly exposed to these great recipes. It makes meal planning so simple)

As I searched the database for something new and interesting, I found one particular recipe that really stuck out and I wanted to share it with all of you! This is Chicken Tetrazzini, otherwise known as Tuesday night dinner this week.


Chicken Tetrazzini
From: Campbell's Kitchen
Prep: 20 minutes
Cook: 5 minutes
Serves: 4


Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup water
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1/4 cup chopped red pepper OR pimiento
1/2 packages (8 ounces) spaghetti, cooked and drained
2 can (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

Directions:

Heat the soup, water, cheese, parsley, pepper, if desired, spaghetti and chicken in a 2-quart saucepan over medium heat until the mixture is hot and bubbling.

Serving Suggestion: Serve with spinach sautéed with garlic and Parmesan cheese garlic bread. For dessert serve oatmeal raisin cookies.

Best, and until next time, Kaitlin!