Monday, November 17, 2014

Easy Chicken Casserole

I was in the mood for a chicken casserole one night so I looked up Campbell's chicken casserole ideas and decided to go off of that. Since my fiance loves peppers and onions I decided to add to that recipe and make my own version.

1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup or Campbell's Cream of Chicken Soup (I used cream of chicken)
1 cup water
3/4 cup uncooked rice or quinoa (I used quinoa for a healthier touch)
1/4 teaspoon paprika
1 pound skinless, boneless chicken breast halves
1/2 cup red onion
1 small green pepper
1/2 a can (15 1/4 ounces) of whole kernel sweet corn

Mix quinoa, soup, water, onion, pepper, and corn together and pour into a cake pan.

Cut the chicken breasts in half and place on top of the quinoa soup mixture. Sprinkle paprika on top of chicken.

Bake at 375°F for 45 minutes or until chicken is cooked through and quinoa/rice is tender. Let sit for 5-10 to cool and Enjoy!

Thursday, November 13, 2014

Clean Eating Blueberry Muffins

Do you love muffins but also like eating healthy? Well I found the perfect combo with these clean eating blueberry muffins. I am not normally a big fan of blueberries but blueberry muffins I love! Perfect for breakfast or a yummy snack thanks to Little House Living!

1 c. blueberries fresh or frozen
2 c. flour (I used half wheat flour and half white flour)
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. dark brown sugar (or sucanat if you have some)
1 c. milk (Any milk will do but I used Almond Milk - my fav!)
1/3 c. oil

Preheat oven to 350 degrees. Mix together the baking soda, salt, and flour. Then add in the dark brown sugar and mix well.

Next add in the milk and oil and mix together.

Lastly, add in blueberries (Batter may turn a little blue from the berry juice). Lightly grease muffin pan or fill with cupcake liners. Fill about an inch form the top with the muffin mix.

Bake for about 20-25 minutes or until toothpick comes out clean. Enjoy!