This is a sponsored post about simple meals.
It's easy to get overwhelmed when making meals for the family. Who knew that are two new favorites would start with soups?
Both of these new recipes in our rotation start with Campbell's Soups for Easy Cooking and are less than 5 ingredients, which make them two perfect simple meals.
If our weekdays weren't crazy enough, the weekends get jam packed. We have not one, but TWO birthday parties this weekend, one for Edison, and then Quincy is headed to a friend's party. The last thing I need is to be spending a ton of time in the kitchen.
Being in the Seattle, we have lots of fabulous options for seafood. Salmon is an obvious favorite, but we tend to stick to the same recipes, which is BORING.
I usually bake our salmon, but with Campbell's Soups for Easy Cooking I came up with a yummy 3 ingredient dish (yes 3) that is ready in just about 30 minutes, which is pretty darn awesome if you ask me. The biggest thing about salmon, or any fish is not to overcook it and it's about a million times better if it is fresh.
Sweet Onion Salmon Over Rice
Ingredients:
½ cup prepared rice per person (I use brown rice, but you can use white too. This is a great way to use up leftover rice)
1 pound fresh salmon
1 carton Sweet Onion Campbell's Soups for Easy Cooking
Directions: Preheat oven to 400. Place salmon skin side down in a oven proof baking dish. (You can remove the skin before hand, but I just leave it on and remove it after baking). Pour the entire carton of Sweet Onion over salmon. Bake uncovered for 30 minutes or until salmon flakes easily with a fork.
Carefully remove skin if necessary (it should come right off if it was baked long enough) and serve over rice. Spoon more Sweet Onion over the fish and add a garnish if you'd like.
The other thing that happens when our days are packed is I forget to get Alan's lunches ready for him (sorry!) so I'm relying on Campell's to make life easier for me and make him some grab and go lunches that he just needs to reheat at work. This is such a simple recipe that I popped it in the oven after I finished the salmon.
Crustless Chicken Pot Pie
Ingredients:
1 lb boneless chicken breast cut into bite size pieces
1 cup of your favorite frozen veggie mix
1 carton Creamy Herb & Garlic with Chicken Stock Campbell's Soups for Easy Cooking
Directions: Preheat oven to 400. Combine chicken, veggies and Creamy Herb & Garlic with Chicken Stock in a large bowl and stir until combined. Divide into 2-3 lunch size overproof containers (or one larger casserole). Bake for about 30 minutes until chicken is cooked through. Once cool, place lids on containers and put them in the refrigerator for an easy grab and go lunch.
Two simple meals, 30 minutes or less each. I suppose I could have even baked them at the same time, but you know, kids. I blame the kids for not thinking of that. 🙂
Do you already have a favorite recipe that calls for soup as an ingredient? Check out these easy swaps! Recipe calls for Cream of Chicken? Swap it for Creamy Herb & Garlic with Chicken Stock? Normally add Condensed Tomato Soup next time try Mexican Style Tomato!
Pickup the Campbell's Soups for Easy Cooking at your local Walmart, in the soup aisle. Before you head out though, make sure to print out this coupon to save 75 cents! Don't wait, it's only good for the next month (launches 3/13/15)!
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Cristi Comes
Ooh nice, crustless chicken pot pie. Great for us gluten free types. Quick and easy recipes like this are exactly what I need. Pinning for later!
Amy
I don't do carbs. Well...I'm trying. So, good job on keeping off that crust. And keeping it so simple!
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