So I'm not that Bright....

I am sitting in my family room not moving as my "wonderful" husband keeps turning on the security system while I am home. It is my own fault as my phone has been dead for two days. He is trying to get my attention to turn my phone on and call him back. Kind of hard when he turned on the motion sensors and I can't get up to get my phone or even go to the bathroom.

So I either blame myself for being stupid and having my phone off or chew him out for turning the system on almost 30 minutes ago and not turning it back off!

Gurr....I sent him a Facebook message but as he never checks Facebook I think I am in trouble...:( Today I am not a fan of our house being secure.

Quick Recipe that is delicious

I used to cook a lot! I made tons of recipes up in college using items I got on sale or from the farmers market. My best friend for instance says she uses recipes I made up all the time. Alas I don't cook fun things anymore as my husband is never home at a normal time. He calls me when he leaves work which gives me about 25 minutes to whip something up.

Right now I really like this recipe app from Campbell's Soup that I downloaded to my phone. It lets me send my hubby a few recipes I am thinking about making so he can pick what he wants to eat. Super Easy! So I thought I would share his new favorite recipe, Chicken Crunch. Below the recipe I have added some of my alterations.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup milk

4 skinless, boneless chicken breast halves (about 1 1/4 pounds)

2 tablespoons all-purpose flour

1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed

2 tablespoons butter, melted

• Heat the oven to 400°F.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.  Coat the chicken with the flour.  Dip the chicken in the soup mixture.  Coat the chicken with the stuffing.  Place the chicken onto a baking sheet. Drizzle with the butter.
• Bake for 20 minutes or until the chicken is cooked through.
• Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling.  Serve the soup mixture with the chicken.

The above recipe isn't enough for many leftovers but is a great size for just a dinner of two people. We need leftovers in this house to save money on my husband eating out for lunch.

- I double the amount of chicken but use tenders because they are cheaper and don't get dried out cooking (sometimes I get ten pieces using the batter).

-I use two cans of Cream of Chicken Soup (one is not enough) and add 1 can full of milk into a pot with them. After mixing it up I pour about 1/2 cup in a bowl to use for the batter.

-Seasoned bread crumbs work just as well as stuffing and you don't have to crush them.

-I cut out the butter all together.

-I spray my glass baking dish before baking. I also have found that it needs to cook about 25 minutes but that may be my oven. Just cut into the center of a chicken tender to see if it is cooked. FYI don't let your color blind husband tell you if it's done, he will try and feed you partially raw chicken. :)

I may not be making many new recipes up these days but I am trying new ones out that are time efficient, budget friendly, and adhere to me not eating beef. Enjoy!