Tasty 2-Step Chicken

What You'll Need:

• 1 tablespoon vegetable oil 
• 1 1/4 pounds skinless, boneless chicken breast halves 
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup 
• 1/2 cup water 

How to Make It:

1. Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
2. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Source: Campbell's Kitchen

Creamy Parmesan Penne & Peas

What You'll Need:

• 4 slices bacon 
• 1 pouch (11 ounces) Campbell's® Creamy Parmesan Chicken Skillet Sauce 
• 1 cup frozen peas, thawed 
• 8 ounces (about 2 1/2 cups) penne pasta, cooked and drained, reserving 2 tablespoons cooking water

How to Make It:

1. Cook the bacon in a 12-inch skillet over medium-heat until crisp.  Drain the bacon on paper towels. Pour off the drippings.  Crumble the bacon.
2. Heat the sauce, reserved cooking water, peas and bacon in the skillet over medium heat until hot, stirring occassionally.  Add the penne and toss to coat.  Season to taste.

Source: Campbell's Kitchen

Farmer's Market Vegetarian Quesadillas

Ingredients:

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash 
• 1/2 cup chopped red onion 
• 1/2 cup chopped mushrooms
• 1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 
• 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions:

1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Source: http://allrecipes.com/

Beef Stroganoff III

Ingredients:

• 2 pounds beef chuck roast
• 1/2 teaspoon salt 
• 1/2 teaspoon ground black pepper 
• 4 ounces butter 
• 4 green onions, sliced (white parts only) 
• 4 tablespoons all-purpose flour 
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste

Directions:

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Source: http://allrecipes.com/

ZUCCHINI LASAGNA

Ingredients: 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Read more at http://www.skinnytaste.com/zucchini-lasagna/#t4QliVOifQTEGoCF.99