Chicken and Rice

One of my favorite dishes is Chicken and Rice. I have recently added a few different items to this dish in order to get more veggies in our meals.

Ingredients:

6 Chicken Drumsticks, thawed

2 Cups of Brown Minute Rice

1 14.5oz can of Chicken Broth

1 10.5oz Can of Cream of Chicken

1 Cup of Frozen Peas, thawed

1 Cup of Frozen Carrots, thawed

2 Cups of Water

Start by preheating oven to 400*. In a casserole dish, I pour the rice in to cover the bottom of the dish. Then, I add the chicken broth. I place the drumsticks down the middle of the dish and top them with cream of chicken. I surround the chicken with the carrots and peas and mix it into the uncooked rice. Then, I bake it for about 1 hour or until the chicken is done. I typically will add the 2 cups of water after 30 minutes of baking so the dish does not dry out.

This dish is very minimal prep time and is a one dish meal. My toddler loves this meal as well. I pull the skin off the drumsticks and then pull the chicken off the bone for him to eat. It may be a little messy for him, but he enjoys eating it so I am okay with the mess.

I have made this with chicken breast as well, but tried drumsticks a few months back and prefer those now. I have found the drumsticks do not dry out like the chicken breast did.

This is by far my favorite dish! Enjoy!

Mexican Dish

We cook several different Mexican dishes in our household. Both my husband and I really love these dishes, plus there are always tons of leftovers...which means? One less day of cooking for me!

I had originally started this dish planning to make enchiladas, then realized that I forgot to buy enchilada sauce at the store. Never fear, I love to improvise!

I cooked the 1 lb of chicken breast in the skillet using Weber's Kickin' Chicken seasoning. This can be seasoned to your taste, I used 1/2 tbsp. I cut the chicken breast into small chunks once it was cooked. I purchased 1 bag of burrito size flour tortillas and stuffed them with 5 chicken chunks, 1 tsp of corn, and 1 tsp of cheese. You can do more or less depending on how much you like. Once I had the tortillas stuffed, I placed them on a baking dish and then I put 1 can of diced tomatoes and 1 tbsp of green chili's on top. I also added a small amount of cheese and corn to the top of the tortillas. Then, I baked it in the oven at *350 until it was crispy.

While this was cooking, I put on some Knorr's Spanish Rice.

They came out of the oven, and my husband and I were amazed at how good they were. I actually enjoyed them more than if I had used enchilada sauce. I liked that they were crispy.

Since we had a Mexican dish, Dakota had his usual lunch meat, cheese, bread, and veggie.