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We just got home from a day of running from one place to the next: I just got the cukes in the brine for canning and the next couple of days will be work, work, work, so I have no idea about tonight, but think we will do shrimp kabobs on the grill, have a small fruit salad and maybe squash.
I'm not excited about turning on the oven for an hour -- I assembled the casserole this afternoon, when I didn't realize how warm it would get outside -- but I'll be happy to eat it when it's done.
I'm not excited about turning on the oven for an hour -- I assembled the casserole this afternoon, when I didn't realize how warm it would get outside -- but I'll be happy to eat it when it's done.
Sounds good!
Our usual Saturday night dinner: Steak on the grill-tonight is New York strip. We are also cooking a boneless pork loin to make pulled pork sandwiches for lunch tomorrow.
I love pasta primavera. What is your recipe?
Thanks!
Its so good! This feeds 4-5 people easily.
1.5 lbs chicken (cut in strips)
3/4 box pasta, cooked (I use penne)
2 cans undiluted cream of chicken soup (98% fat free - I found it to be much lighter with this)
1/2 c grated parmesan cheese
1 green bell pepper, sliced
1 red bell pepper, sliced
1 can chicken broth
1/4 c white cooking wine
3/4 t dried basil
1/8 t black pepper
3 T lemon juice
2 T olive oil
2 T minced garlic (or however much you like, we like a lot)
1. Heat oil in large skillet over medium heat
2. Saute chicken and minced garlic until ALMOST cooked
3. Add 1/2 can broth and peppers and bring to almost a boil
4. Add remainder of broth, soup, lemon juice, wine, and spice. Bring back to almost a boil, stirring often.
5. Simmer for 5 minutes to let flavors meld.
6. Add pasta, mix well while still heating through
7. Serve and Enjoy with a nice salad!
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