Life Update + “Cheap Stroganoff”

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Exciting news! We’re moving into a new apartment next month! It’s been an adventure the last couple of days trying to figure out what to keep, donate, and get for the new place. We bought the comfiest, most beautiful emerald reading chair a couple days ago and have basically been showing strangers pictures of it in grocery store check out lines ever since, like proud parents. We feel like such adults. As excited as I am about the big move, it’s a double edged sword because it is another thing added on top of the chaos we already have going on, so it’s made our already hectic schedules that much more crazy. Tonight we threw together a quick dinner I was pretty proud of (we’ve affectionately dubbed it Cheap Stroganoff), so I knew right away I wanted to share it with y’all. Enjoy!

INGREDIENTS: 2 thawed chicken breasts (diced), 1 can of Cream of Mushroom soup, 2 garlic cloves (diced), pinch of dried oregano, tarragon, basil, and parsley, salt and pepper to taste, 2 cups of pasta of your choice (We used penne, in hindsight egg noodles would probably make a more appropriate Stroganoff, but we work with what we have!)

DIRECTIONS:

  • Add pasta to boiling water with a pinch of salt
  • In a large pan over Medium-High heat, add diced garlic and cook for about a minute, add thawed chicken
  • Once chicken has cooked (approximately 6 minutes each side), add can of Cream of Mushroom soup to large pan, along with all seasonings. Cook for 2-3 minutes
  • After pasta has boiled to desired texture, drain and combine ingredients in large pan. Let ingrdients mix well and serve warm.

Senioritis + White Chicken Chili.

Am I the only one that was dreading going back to school this semester? I feel like this is the first term since I’ve been in college that I really just didn’t want classes to begin. Sam and all my friends were so excited, but it’s taken me a little while to warm up to going back. Getting some new school supplies helped, and we got most of the wedding preparations done over winter break so I have less to worry about on top of classes and work. Unfortunately, poor Sam has caught the flu, so I’ve been spending the last couple of days nursing him back to health.  I’ve finally gotten sick of grilled cheese and tomato soup, so I pulled out some recipes from my Aunt Sharon and decided to try one I’ve had stored away for a while, it was so simple and came out even better than I expected so I knew I had to share with you guys, enjoy!

WHITE CHICKEN CHILI

INGREDIENTS: 4 cups cubed cooked chicken, 3 cups chicken broth, one cup of salsa, one small can of green chili, 1/2 large white onion chopped, 3 minced garlic cloves, 2 cans of Northern Beans, 1 can of Northern Beans blended in blender (for thickness), 1 teaspoon cumin, 2 teaspoon dried basil, 3 tablespoons of butter

DIRECTIONS: 

  • Melt butter in a large pot, add garlic and onions, cook for about 2 minutes.
  • Add remaining ingredients, simmer on medium heat for 25-30 minutes.
  • Serve warm. (We added a little shredded cheese and sour cream after dishing it up, optional but highly recommended)