Somewhere between the kids' hockey practice, homework, dance class, figure skating, swimming, and after-school programs we have to fit meals into our busy schedules each week. This is no easy task.
When paired with the fact that I strive to serve my family delicious and nutritious meals AND try and involve my kids in food preparation, this task is nearly impossible.
To be honest, that's what this whole column of mine on Yummy Mummy Club is about. Trying to share good, easy recipes that you can make with and for your family.
Campbell's has always been synonymous with this same line of thinking. Quick, easy dinners done right. While that includes the classic "open can of soup, heat can of soup, serve can of soup." model, Campbell's has a whole repertoire of ways to take dinner to the next level for meals your family will love. Their Cook With Campbell's website is filled with recipe ideas that can be searched by ingredient, or sorted by convenient themes based on what your family likes to eat.
I'm always a big fan of slow cooker recipes like this one for chicken stroganoff. If you are tight on time and want to make it even simpler, simply skip the browning instructions and throw everything into the slow cooker as-is.
Go on, I give you full permission.
It will be every bit as delicious, and SO much simpler too. I also love this recipe because I was able to get my kids involved in preparing the meal. My older two are busy chopping (with supervision), and measuring, while my youngest is in charge of pouring everything into the slow cooker. Made with everyday ingredients, and quick to throw together—it was really a breeze.
The end result is a hearty and delicious sauce ready to serve up over egg noodles. My kids always eat twice as enthusiastically when they are involved in the food prep. Give it a try and let me know what your kids think!
Brown chicken well in heated oil in a large skillet, over medium-high heat, about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer cooked browned chicken to slow cooker.
Add leeks and mushrooms to pan and sauté for 3-4 minutes or until soft. Add white wine and simmer for 2-3 minutes. Add flour and stir to combine and transfer to slow cooker. Add soup and broth, cover and cook on low for 7-9 hours.
Before serving, stir in sour cream and tarragon. Serve over cooked egg noodles.
Find more quick and easy meal ideas right here on YMC and even more on the Cook With Campbell's website.
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friends at Campbell Company of Canada
Find kid-loved and time-saving recipes at CookWithCampbells.ca
This post reflects the blogger's personal opinion about the information provided by the sponsor.
Despite the cold weather in Toronto, nothing signals the arrival of spring like Opening Day at the baseball stadium. I've followed the Blue Jays since as far back as I can remember and can mark where I was for so many Blue Jays moments (many of them AT the ballpark). I've already got a half-a-dozen games lined up for this year and look forward to taking my kids down to the dome this summer.
Preheat oven to 325 degrees F. In an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternately, add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake until the tops are brown and a toothpick comes out clean, about 25 to 35 minutes. Allow to cool in the pan, about 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing (coloured if desired) and decorate with sprinkles and candy
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