One way I found to make that cream of soup thing more healthy is to use a better brand. I buy Pacific boxed stock (the only one that sells 8 oz sizes) but I recently tried their cream soup - pretty clean ingredients and a good taste.Dinner tonight/future dinners:
I imagine people will probably find this gross, but I’ve found it’s a decently reheatable meal I can prep all at 1 time, & freeze to eat once a week each month.
It’s just a variation of cream of mushroom chicken...
4 small boneless/skinless chicken breasts
1 can 98% fat free Campbell’s cream of mushroom condensed soup
1 can [no salt added] mushrooms
1 tsp McCormick Cajun seasoning
- I rub the seasoning onto the chicken & place it into a deep Corning Ware covered baking dish & top it with the can of condensed soup & mushrooms. Bake at 350F for 45min
While that’s cooking, I prepare 1 cup brown rice & 1 cup quinoa. I mix the two together.
-I also steam a big bag of frozen kale. Then I dump that in with the quinoa/brown rice blend & mix that all up.
When the chicken is done, I separate it all equally into 4 individual freezer-safe containers, topping each one with any remaining ‘sauce’ (the soup roux) & mushrooms, before storing.
Relatively healthy (unless you’re watching your salt intake), & always reheats perfectly.
Oh yeah! We have this over in New England, too! I think I bought their squash soup before. It was fantastic. I’ll have to try this kind for the chicken. Thanks for the tip.One way I found to make that cream of soup thing more healthy is to use a better brand. I buy Pacific boxed stock (the only one that sells 8 oz sizes) but I recently tried their cream soup - pretty clean ingredients and a good taste.
I've given up ever using cream soups for this sort of thing. I make my own white sauce.Dinner tonight/future dinners:
I imagine people will probably find this gross, but I’ve found it’s a decently reheatable meal I can prep all at 1 time, & freeze to eat once a week each month.
It’s just a variation of cream of mushroom chicken...
4 small boneless/skinless chicken breasts
1 can 98% fat free Campbell’s cream of mushroom condensed soup
1 can [no salt added] mushrooms
1 tsp McCormick Cajun seasoning
- I rub the seasoning onto the chicken & place it into a deep Corning Ware covered baking dish & top it with the can of condensed soup & mushrooms. Bake at 350F for 45min
While that’s cooking, I prepare 1 cup brown rice & 1 cup quinoa. I mix the two together.
-I also steam a big bag of frozen kale. Then I dump that in with the quinoa/brown rice blend & mix that all up.
When the chicken is done, I separate it all equally into 4 individual freezer-safe containers, topping each one with any remaining ‘sauce’ (the soup roux) & mushrooms, before storing.
Relatively healthy (unless you’re watching your salt intake), & always reheats perfectly.
That’s ideal, honestly. I’d like to make my own more consistently, but the canned stuff is my substitute when I’m low on time/energy. I’ve made roux from scratch once or twice, but it came out chalky. I’ll have to remember to bug you for some pointers once I try to take a whack at it again.I've given up ever using cream soups for this sort of thing. I make my own white sauce.
I would be happy to tell you how I make it. It is really quite simple.That’s ideal, honestly. I’d like to make my own more consistently, but the canned stuff is my substitute when I’m low on time/energy. I’ve made roux from scratch once or twice, but it came out chalky. I’ll have to remember to bug you for some pointers once I try to take a whack at it again.
That’d be great! I bet a lot of people here would like to see a basic roux recipe, as welk... it works for so many different dishes.I would be happy to tell you how I make it. It is really quite simple.
I agree. Once mastered, there is an entire world of sauces and reductions that make food amazing.That’d be great! I bet a lot of people here would like to see a basic roux recipe, as welk... it works for so many different dishes.
I had to google tajin... that actually sounds freaking delicious on a pickle.Not much actual cooking involved, but I dumped a bunch of Tajin in my pickles and a few red pepper flakes. 10/10 for the pickle juice.
It's really nice, it's mostly really tangy tasting with a hint of salt. I like it sprinkled on pasta, and it's really good with different fruits. I'm in this Facebook group that's devoted to just pickles, and I'm watching them just pour a whole thing of seasoning into their pickle jars and that's what inspired me. I wanna try ranch pickles next, also wanna try dehydrated pickles.I had to google tajin... that actually sounds freaking delicious on a pickle.
Made this again last night, but I used chicken instead of shrimp. Made my own taco seasoning this time— just kind of eyeballed a blend of chili powder, paprika, cumin, salt, onion powder, garlic powder, (extra) cayenne pepper, oregano, & black pepper. Came out really well.Last night, I made some kinda delicious southwest shrimp & rice thing.
I had some leftover hot pico de gallo from nachos the other night.
I sautéed some shrimp in avocado oil & some lower-sodium ‘taco seasoning’ I had kicking around.
-added a little frozen corn
-added brown rice
-added spicy pico de gallo
-added chopped jalapeños
-added a little kale for extra greens
I let all of that heat up together in my giant skillet.
It was surprisingly good. I topped it with a little dollop of plain Greek yogurt, to temper the heat a bit, though I love spicy things.