I had about 6 gift cards to use up after Christmas (I'm not kidding), so last week I went online and ordered books - 7 to be exact! And you all should be SO proud, only two of them where cookbooks. Has anyone read any of these?
- Love the One Your With - Emily Giffin
- True Colors - Kristin Hannah
- Y'All Come Eat - The Deen Bros.
- Fortune's Rocks - Anita Shreve
- A Three Dog Life - Abigail Thomas
- The Glass Castle - Jeanette Walls
- Top 100 Baby Purees - Annabel Karmel
Now on to my Freezer Challenge Day #3 = mushrooms. I had a 1/2 bag of these frozen beauties in a Ziploc left over from something.....hmm.....can't quite remember what it was, but I know it wasn't from long ago. Tip: Always date your Ziploc bags! I knew exactly what I was going to make, as it is one of our FAVES.
1/2 lb. pasta (I used bow ties)
2 boneless, skinless chicken breasts
1 can cream of mushroom soup (98% FF, low sodium)
1/2 bag mushrooms
1 T. minced garlic
2 c. shredded cheddar cheese
1 c. broth
salt/pepper, to taste
Fill saucepan with water and place chicken breasts and garlic in water and bring to a boil. This will need to boil for at least 10 minutes or until chicken is cooked all the water through. In another pot, boil noodles till al dente. Meanwhile combine soup and 1/2 of the cheese in a large mixing bowl. When noodles are done, add to mixture. When chicken is done, shred with fork and combine to mixture. Keep the broth that the chicken was cooking in and put mushrooms in broth, just for a minute. This helps them to "unfrost" and soak in some of the good flavor. Add mushrooms and 1 c. of the broth to the mixing bowl. Stir all to combine and place in greased casserole dish. Cover with foil and bake at 375 degrees for 30 min. Take foil off, top with remaining cheese and bake an additional 10 minutes or until browned and bubbly.After this meal I only have two more items in my Freezer Challenge to use up....ravioli and pork cutlets. Which one should I make tonight?