I’m thinking something pre-made, by my good buddies at Campbell’s.

There are several varieties of Campbell’s Supper Bakes to choose from if you’ve seen these in the store.

I chose the Garlic Chicken with pasta variety, due to it’s lack of cheese and simple name. Probably a pleaser for all the tastes sitting at the table.

Campbell’s says: Plump and tender rotini pasta cooks at the same time as your chicken, in the same dish. Campbell’s® creamy baking sauce, with a light parmesan cheese flavor and a savory touch of garlic, gives you a deliciously moist, perfectly seasoned supper. A zesty sprinkle-on crumb topping completes the dish.

Susanna says: Supper Bakes was really simple to put together. It called for 4 boneless skinless chicken breasts, but I had a package of boneless skinless chicken tenders. No problem. It was very easy to work around this small discrepancy. Nothing that three chicken tenders side by side couldn’t fake. They, in my mind, became one chicken breast and I repeated the 3 for 1 deal for all of the 4 chicken breasts, Perfect! I topped them with the can of creamy baking sauce, covered tightly with foil and baked. After a certain amount of time specified on box, the foil was removed and the chicken breasts were topped with a crumb topping which added a cool crunch.

The flavor overall was tasty. The garlic was not to the capacity to give you monster breath all night, but it was apparent enough to add a nice flavor. The rotini pasta held up very well, which was a big plus for the extended cooking time which I put it through. (never got mushy)

Campbell’s Supper Bakes Garlic Chicken with pasta was low fat with a little vitamin A, calcium and iron even.

If there is a sale, Supper Bakes are a great way to get dinner on the table pretty quickly without a lot of messing around in the kitchen. I’ll try another variety another time, but the Garlic Chicken with pasta definitely passed the challenge…

Check it out for yourself.

Fish (salmon) is also a good source of protein and does not have the high saturated fat that fatty meat products do.

So tonight I thought I would try baking Maple Salmon…

• Maple Salmon
  • 1/4 C maple syrup
  • 2 Tbsp soy sauce
  • 3 cloves garlic, minced
  • 1/4 tsp garlic salt
  • 1/8 tsp black pepper
  • 1 lb salmon
  • In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt and pepper.
  • Place salmon in a shallow glass baking dish and coat with the maple syrup mixture.
  • Cover the dish and marinade salmon in the refrigerator for 30 minutes, turning once.
  • Preheat oven to 400°F
  • Place baking dish in oven and bake salmon uncovered for 20 minutes, or until easily flaked with fork.

The salmon fillets are marinaded now so into the oven they go…

And 20 minutes later out they come…

Maple Salmon was simple to prepare and quite tasty. The maple syrup adds a nice, sweet flavor to the salmon fillets, while the garlic is making them happy, happy happy! The crispy, dark edges were a bonus.

If I could do it again, I would have grilled the salmon instead of baking it. Mainly because the pan gets pretty crazy with baked on maple madness, not because the outcome wasn’t tasty.

Next sale on salmon I’m going for it…

A key ingredient amongst all the other good stuff is Salad Supreme Seasoning

Let me introduce you to Spaghetti Salad…

• Spaghetti Salad
  • 1 pkg. spaghettini
  • 16 oz. bottle Italian Dressing
  • 1/8 bottle Salad Supreme Seasoning*
  • any or all of the following:
  • 1 red onion, chopped
  • 1 cucumber, cut into pieces
  • 1 can mushrooms
  • celery
  • olives
  • green pepper
  • Cook spaghettini.
  • Drain and rinse with cold water.
  • Add all other ingredients.
  • Chill.

Very simple assembly. With a satisfying result.

Put all vegetables in a large bowl.

Pour some dressing over them.

Top with noodles, Salad Supreme Seasoning and the rest of the dressing. Mix it all together.

Shake a little Salad Supreme Seasoning on the top and chill.

Yum…Spaghetti Salad…

I tend to favor a cucumber, celery, mushroom and red onion combination. The red onion is almost a must for adding beautiful color to the salad. And the mushroom, mmm…self explanatory. Don’t get me started. All the other ingredients add a fresh, crisp crunch that no pasta salad should be without.

Tonight though, I absentmindedly forgot the celery. I think because I was on a Spaghetti Salad making marathon of some sort today, making it for my Grandpa’s 89th birthday party in the morning then running out of time, I set aside some of the cut-up vegetables to prepare another batch later for my own crew at home. Some. Poor neglected celery. Apparently I couldn’t be bothered to cut up a couple extra stalks this morning, nor could I be bothered with it tonight. D’oh. The Spaghetti Salad still tasted great, but it was lacking it’s crunch capacity.

* I’ve found that a good way to measure 1/8 of a bottle of McCormick Salad Supreme Seasoning is to mark the side of the bottle with a Sharpie in 8 as equal as you can portions. This especially comes in handy if you’re an avid Spaghetti Salad maker.

So how do you like your pretzel?

Thick or thin?

Straight or twisted?

Crisp and crunchy, or soft?

Salted?

Unsalted?

With a dip? Mustard flavored, perhaps?

There is no shortage to types of pretzels and that’s all I have to say about that.

• Chocolate and Vanilla Pretzel Rods
  • 12 oz. semi-sweet chocolate chips
  • 16 oz. pkg. vanilla flavored candy coating
  • 24 pretzel rods
  • Assorted sprinkles, if desired
  • Melt semi-sweet chocolate chips in the microwave, stirring every 15 seconds until melted. Do not overcook!
  • Dip half of the pretzel rods into the melted chocolate and lay on waxed paper to harden. Set remaining chocolate aside.
  • Add sprinkles (if desired) before the chocolate is set.
  • Meanwhile, melt vanilla candy coating in the microwave. (according to package directions) Cook 1 minute, stir, then cook 15 seconds at a time, until melted.
  • Dip the other half of the pretzel rods into the vanilla coating and lay on waxed paper to harden.
  • Dip a fork into the remaining vanilla candy coating and drizzle over the chocolate dipped pretzels.
  • Dip a clean fork into reserved chocolate (hopefully still melted) and drizzle over the vanilla candy coated pretzels.
  • Refrigerate the chocolate-dipped pretzels on a wax paper lined plate for about 20 minutes to harden. (The vanilla works like magic.)

Dipped pretzel rods are simple and fun to make. Depending on your preference, whether it be tons of colorful sprinkles or a cool opposite pattern effect…or straight up dipped with no messing around, you can’t lose. It’s trial and error time, people. And pretty much all errors win here.

But dang, this is a lot of topping…woops. Luckily I had some regular pretzels on hand. We mixed the remaining chocolate and vanilla together to make…um…chocolate-vanilla dipped pretzels…pretzels with a nice tan. I think the mix of the two flavors together tasted best, but all of the dips were good.

I was wishing I had some strawberries. This vanilla coating would be perfect for them. Not to mention, when the remaining levels of what’s left over get lower, you need smaller objects to dip. All simple physics. So if you’re out of pretzel rods, grab whatever you’ve got….cause this stuff is not flushable!

Which got me thinking about my son’s recent requests for some breads or muffins using orange juice. He told me you can substitute orange juice for the water or milk in any bread/muffin recipe. I asked how he found this out and he said he learned it from the reading portion of his AIMS test, our state’s standardized test. Ha! I know he seeks and retains a lot of info, but how funny is that? Pretty cool too, seeing as how reading comprehension was my least favorite thing to test on when I was in school, even though I loved to read.

How can you deny your loved ones asking for a slightly healthier alternative?! You can’t. And I won’t. Let’s have a go at this Zucchini Bread made with orange juice and applesauce…

• Awesome Zucchini Bread
  • 2 C sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 tsp. vanilla
  • 2 C shredded zucchini
  • 1/2 C applesauce
  • 1/3 C orange juice
  • 3 C flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1-3/4 tsp. nutmeg
  • 1-1/2 tsp. cinnamon
  • 1 C chopped walnuts
  • Preheat oven to 350°
  • In large bowl mix sugar, oil, eggs and vanilla. Beat until well blended.
  • Add zucchini, applesauce and orange juice; stir well.
  • In another bowl, combine flour with dry ingredients; baking soda, baking powder, salt, nutmeg and cinnamon.
  • Add flour mixture to zucchini mixture; stir well.
  • Add nuts; stir gently to combine.
  • Pour into 2 greased and floured 9″ loaf pans.
  • Bake for 60-70 minutes; until toothpick comes out clean.
  • Let cool in pans for 10 minutes. Remove from pans onto wire rack and cool completely.
  • Makes 2 loaves

I made a slight change to the recipe and used 1 cup wheat flour and 2 cups white flour.

To ensure even cooking, half way through the cooking time I moved the left pan to the right side of the oven and vice versa. This is always a good idea when baking 2 pans of anything.

The bread browned very early on in the cooking process, but it was a dark colored batter to begin with. I admit I was a little worried. Then when the zucchini bread was done baking my husband said, “That’s the best smelling bread I’ve ever smelled…it smells like *sniff sniff* pizza and pancakes at the same time.” Maybe the oddest kitchen compliment I’ve ever received.

Either way, my conclusion is that this recipe makes a really awesome, moist zucchini bread that will not disappoint.

I’ve found a way to cancel out the being bad part of a milkshake with a being good part. At least I like to pretend. It’s sort of similar to eating a really healthy vegetable and then smothering it with cheese or butter, but backwards.

The being good part involves wheat germ, so let’s talk about it.

Wheat germ is a very small part of the wheat kernel. Don’t be alarmed by the term germ. It has nothing to do with bacteria, it simply refers to germination. The germ is the reproductive part that germinates and forms the wheat grass.

The amount of nutrients that are contained in wheat germ seem endless. Wheat germ is very high in protein. It has riboflavin, calcium, zinc, magnesium and vitamins A, B1 and 3. Vitamins B1 and 3 are very important to maintain energy levels and maintain healthy muscles, organs, hair and skin. Another important vitamin found in wheat germ is vitamin E. Vitamin E is an important antioxidant. Vitamin E also helps prevent blood clots and is needed to strengthen the body’s immune system. Wheat germ contains 23 nutrients in all.

Oh, and wheat germ tastes really good too. It makes an awesome topping for ice cream, yogurt or milkshakes.

Here’s my version of a chocolate milkshake, Frosty-style, with a little extra on top…

• Awesome Chocolate Milkshake (Frosty-style)
  • 1 C vanilla ice cream
  • 1/2 C milk
  • 2 Tbsp. Nesquik Powder
  • 2 Tbsp whipped cream
  • 2 tsp. wheat germ
  • Put ice cream in blender.
  • Top with Nesquik.
  • Pour milk in and blend well.
  • Pour into a glass and top with whipped cream and sprinkle with wheat germ.

Enjoy!

That’s where I come in. (ahem)

I have a love/hate relationship with chicken. I love chicken prepared by others mainly. When I cook the chicken, I pick on it too much. I rarely feel pleased. It’s overcooked and it’s undercooked. I keep trying though…I’m a trooper.

Something to keep in mind though, when you cook chicken breasts it’s good to have them even sized. You can accomplish this by pounding them with a meat tenderizer. If you don’t have a meat tenderizer, place the chicken breasts into a large Ziploc bag and pound/roll with a can or rolling pin until the breasts are equal in thickness. Now that everything is equal, the chicken breasts have a better chance of cooking evenly.

Tonight I’m trying out some baked boneless skinless chicken breasts with barbecue sauce. Really simple, just lightly salt and pepper each side of the chicken breasts, put them into a preheated 375° oven and bake for 20 minutes. Take the chicken breasts out of the oven and pour an 18 ounce bottle of any barbecue sauce you like over them. Continue to bake for another 10-15 minutes.

I kicked up the heat to 400° during the last 10 minutes of cooking to try to make the coating of barbecue sauce on the chicken thicker, but I guess this sauce just didn’t have the umph. It kept sliding off. And I kept scooping it back on. And it slid off. And I scooped it back on…Fine, fine…be that way. You leave a lovely little glaze upon my chicken breasts’ tops but you are a weakling Mr. Kraft Honey Barbecue Sauce.

Regardless, you tasted yummy Mr. Kraft Honey Barbecue…

I was pleased with the outcome. The chicken breasts were pretty bulky so the meat ended up moist, but also well cooked.

To accompany our tasty barbecue chicken breasts, we had steamed broccoli and saffron* rice.

* The saffron rice is a whole other story, I may go into another time.

So now I am thinking I better make this. See what all the fuss is about.

There’s a thousand fancy ways to make Tuna Noodle Casserole. Adding chopped celery and onion, pimiento, chopped parsley…cheddar, sliced mushrooms, even broccoli…the possibilities are endless and mouthwatering.

Oh well. I’m going to go about this the old skool way and only the the most basic ingredients are allowed!

I hear you can make Tuna Noodle Casserole with these simple ingredients…

And a really simple recipe, so let’s check it out.

• Tuna Noodle Casserole
  • 1 large can tuna (drained)
  • 1 can cream of chicken soup
  • 1 small can peas
  • 4 C wide egg noodles, cooked
  • 1/2 tsp. salt
  • 3/4 C milk
  • 1 C breadcrumbs
  • Grease an 8″ square casserole dish.
  • Flake tuna into the dish.
  • Mix soup with milk and salt then pour into casserole dish.
  • Add noodles and peas and mix all together.
  • Top evenly with breadcrumbs, sealing exposed noodles
  • Preheat oven to 350°F and bake for 30 minutes.

This casserole was really easy to assemble. All that was required was to pre-cook pasta, measure and stir. No knives needed, even. Good deal. Get the kids involved for some harmless, skill teaching fun.

I know you are on the edge of your seat wondering how was it?? Here’s how it looked…

It tasted alright. Tuna Noodle Casserole is what I expected it to be, although I had hoped it would taste better. If I were to bake this again the things I would change would be to use the small can of tuna, instead of large and I would use herb-flavored breadcrumbs, instead of plain breadcrumbs.

Tuna Noodle Casserole is the kind of thing a mom should bring to the table once in awhile. It’s all part of growing up…coming to the table and getting this warm casserole-type-thing on your plate and that’s what’s for dinner. I am proud to be a part of that. Go Tuna Noodle Casserole!

Taste is the most obvious difference between olive oil and vegetable oils such as corn, soybean, and canola. These oils are tasteless fats! I mean, you wouldn’t want to eat a piece of bread dipped in vegetable oil, so why add that tasteless fat to the food you prepare?

Nutritionally, olive oil contains more monounsaturated fat than any of the vegetable oils. A tablespoon of olive oil contains 120 calories, 14 grams of fat and no cholesterol. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E.

Vegetable oils are industrial, processed foods. Vegetable oils are generally extracted by means of petroleum-based solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients. Ew?

Extra virgin olive oils are not processed or refined. They are essentially “fresh squeezed” from the fruit of the olive tree, without alteration of color, taste or nutrients. Because of the integrity of olive oil, and it’s antioxidant components, olive oil will keep longer than all other vegetable oils.

Olive oil is more expensive than vegetable oil, but it is worth the extra cost to have a healthier frying method that tastes so much better.

So onto the chimichangas…my frying method doesn’t involve completely immersing the them into oil. I find using that much oil to be totally unnecessary. With the proper flipping method you can achieve a pleasing result with about 6 Tablespoons of olive oil and further pleasing, simple clean up after dinner!

• Bean & Cheese Chimichangas
  • 1 Large (30 oz) can Refried Beans
  • 4 Extra Large Tortillas
  • 1 C Cheddar
  • 6 T Extra Virgin Olive Oil
  • Heat refried beans according to package directions.
  • Place tortillas on a plate, between 2 slightly moistened paper towels and microwave for 30 seconds.
  • Scoop 5-6 tablespoons beans onto a tortilla. Sprinkle with 1/4 cup cheddar.
  • Roll into a burrito shape, making sure the sides are sealed. Repeat with remaining tortillas.
  • Heat 6 tablespoon olive oil on med-high heat in a pan.
  • Place burritos, seam side down into pan and cook for about 2 minutes. Flip and cook for 2 more minutes or until browned.
  • Place chimichangas onto a paper towel lined plate to remove excess oil and serve.

How to roll a burrito and keep it rolled:

Scoop the beans onto lower edge of tortilla.

Top with cheese or any other fillings you may be using.

Fold outer edges towards the center.

Roll bottom edge up around the beans and tuck under a bit.

Fold the outer edges towards the center once again.

Continue rolling the burrito until you are out of tortilla to roll.

Pretty easy, right?

This recipe will make 4 very nice-sized chimichangas, but since we are a family of three I only make 3. Everyone is full after one. And since my son likes his chimichanga cheeseless, being the health-nut that I am, I upped the cheddar on my husband and I’s chimichanga for a cheesy good time.

All those yummy toppings…what to do with them?! Load up your taco, of course. Whether you like to be different and put the cheese under the lettuce and tomatoes or not, it’s okay. There are no rules with tacos…except one…

My personal rule, guacamole is a must! I never thought to try guacamole on a taco, but oh boy! Taste overload. Avocado goodness meshing with the chopped lettuce, cheese and tomatoes…mmm.

If any of you are familiar with Chipotle Mexican Grill, you may know that is a place you can get a big ol’ burrito and many other things with a lot of guacamole. Chipotle is definitely not shy when you want to add some. And why would they be? They have some of the best food chain guacamole around. Even better…I came across the recipe for Chipotle’s Guacamole.

• • Chipotle Guacamole
  • 1 large ripe Hass avocado, peeled and pitted
  • 2 tsp. fresh lime juice
  • 2 T chopped fresh cilantro
  • 1/4 C finely chopped red onion
  • 2 cloves garlic, finely minced
  • 1 serrano chili, seeded and chopped
  • 1/4 tsp salt
  • Mash up avocado with a fork or electric mixer.
  • Add lime juice.
  • Add all other ingredients and blend well.

And now for my fully loaded taco….