Mushroom and Chicken RisottoIngredients-
1 box of mushroom risotto
1/2 lb. chicken tenders cut into small pieces
1/2 box of raw mushrooms of your choice (I use baby bellas)
Cook the risotto according to the box. In a large pan, cook chicken and mushrooms on a low heat in 2 t. olive oil. Add a bit of salt and pepper to taste. When cooked through, and risotto is cooked, combine. I serve this with broccoli and a bit of rustic bread.
Chili and CornbreadIngredients-
1 package of Bear Creek chili mix
(which calls for)
1 lb. of ground beef cooked
1 small can of tomato paste
1 pkg. of Jiffy cornbread mix
which calls for milk and an egg
(and I put 1 c. of shredded cheddar in the mix, along with 1/2 c of sliced jalapenos to add some flavor.)
Cook/bake everything according to directions. Both can be made ahead of time so you can just heat it up! Super easy!