I must be crazy.

July 10 , 2011 by: Marga Munson Main Dish, Side Dish, Vegetables

I think I may be a glutton for punishment. Here I am complaining about how it’s so hot, and we don’t have AC and bla bla freaking bla. And what do I go ahead and do for dinner? I turn the OVEN on. You know, that big box of HOT DEATH in your kitchen?? Yea. Did I mention its still 93degrees out here???Anyways. 


Cream of Mushroom Chicken & Roasted Asparagus


Serves 2
Ingredients:
1 giant boneless/skinless chicken breast or 2 normal sized 
1 can reduced fat Cream of Mushroom soup
1/4 cup reduced fat milk
1 tablespoon granulated garlic
1 teaspoon crushed rosemary
3 good cranks of freshly cracked black pepper


1lb of fresh asparagus
2 tablespoons olive oil
2 teaspoons granulated garlic
salt and black pepper to taste


Heat up your box of death (AKA oven) to 350degrees. 
In a saucepan, place the soup, milk, garlic, rosemary and pepper and heat until lightly simmering.
In a baking dish, place the chicken and then smother it with the sauce.
Bake the chicken for 25-30 minutes or until juices run clear.
Rinse the asparagus and snap off the ends of the stalks.
Place them on a baking sheet that you have oh so smartly covered in foil and sprayed for easy cleanup.
Drizzle the olive oil, garlic and salt/pepper on the asparagus.
Bake for about 20 minutes.


When all is said and done, it’s a pretty simple dinner.  And tasty too. I serve it with a green salad. Just..you know. Wish I had planned something not involving said box of death. 
But you can’t win them all. 


At least Mike is home, and this type of meal suits him just fine. Actually, thanks to me, now he loves asparagus. I’ll go ahead and call that a win.

1 Comments

  • i do the same thing with asparagus, except i use cajun seasoning and/or jamaican jerk seasoning. delicious.

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