What's For Dinner Wednesday!

Welcome back to What's for Dinner Wednesday! I will be your lazy pregnant Host Ninja Mommers. Today is going to be a full day.. We are going to the Zoo. Yep, I will take pictures as I am sure there will be a lot to blog about with an all day adventure such as this. And I also have some amazing news in the potty department... but that will have to be saved for later as I am running out the door balancing a carseat, a phone and apparently a computer trying to blog...

Tonight dinner is going to be as easy as possible.

Ninja's Smokey Burger

Stuff to use:

• 1 cup egg, beaten
• 2 tablespoons grated onion
• 2 tablespoons Worcestershire Sauce... (Who REALLY knows how to say that properly!)
• 1 clove garlic, Minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Cheddar Cheese, Shredded
• 1 pound lean ground beef
• Hamburger buns

Glaze For Yer Burger!

• 2/3 cup Ketchup
• 1 tablespoon brown sugar
• 2 tablespoons cider vinegar
• 2 teaspoons hot sauce

Directions

1. Whisk the egg with the onion, Worcestershire sauce, garlic, salt and pepper. Crumble in the beef. Mix gently. Chill the mixture for 15 minutes; then divide into 4 equal-sized patties. Preheat the grill to medium-high and grease the grate. Set the patties on the preheated grill and cook, covered, for 6 minutes.
2. Flip the burgers and reduce the heat to medium. Mix glaze ingredients. Brush burgers with some of the glaze. Grill, turning and brushing with glaze, for 6 to 8 minutes or until an instant-read thermometer registers 180 degrees F (90 degrees C) when inserted into the side of the patties. Brush with any remaining glaze and top with cheese before removing from the grill. Serve on buns with whatever you usually use as garnishes.

What's For Dinner Wednesday!

Today I felt like doing something different, I LOVE chili. LOVE and as long as I have a huge container of antacids on hand I can eat some! Here is a good hearty vegetable Chili, Helps me to get the family to eat a ton of vegetables... as they wouldn't otherwise.

Ninja's Totally Vegetable Chili

Stuff I Use:
3 tablespoons olive oil
2 large onions, diced
2 small zucchinis, chopped
1/3 jalapeno pepper, chopped (you can add more if you like a l
2 green bell peppers, chopped
2 red bell peppers, chopped
2 large garlic cloves, chopped
1 small sweet potato, peeled and chopped
3 tablespoons mild chili powder
1 tablespoon ground cumin
1 teaspoon sweet smoked paprika
28 oz can plum tomatoes
1 cup water
1 packed tablespoon brown sugar
1 1/2 teaspoons kosher salt
15 oz can kidney beans, drained and rinsed
15 oz can black beans, drained and rinsed
15 oz can corn, drained
1 1/2 cups frozen baby lima beans



Do This To Make It:

1. In a large, heavy pot over medium-high heat, warm the oil. Add the onion and saute it until it begins to brown, takes about 5 minutes. Add the zucchini, bell peppers, jalapeno and garlic and cook, stirring frequently, until the vegetables soften, usually about 10 minutes. Add the sweet potato, chili powder, cumin and paprika and cook, stirring, for about 3 minutes. Add the tomatoes, water, brown sugar and salt and bring to a simmer.

2. Partially cover the chili and simmer over medium-low heat, stirring occasionally, for 45 minutes. Add the kidney and black beans and simmer for 15 minutes more. Stir in the corn and lima beans and simmer until heated through.



Serve with a garnish of Chopped Red Onion, Cilantro, Sour Cream and TONS of cheddar Cheese! I also serve this with my homemade garlic bread and a spinach Salad! Enjoy!

What's For Dinner Wednesday!

Welcome back to "What's For Dinner Wednesday!" This week is going to be quite simple. Tonight I am just going to make some Canneloni and a Salad. Mmmmmm.

Spinach And Ricotta Cannelloni

• 1 3/4 cup Tomato Sauce
• 600g Low Fat Ricotta Cheese
• 250g frozen chopped spinach, thawed and drained.
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped basil
• 2 cups grated parmesan
• salt and cracked black pepper
• 6 fresh lasagne sheets
• 3/4 cup Tomato Sauce extra
• 1 cup grated low fat mozzarella 

What To Do:

1. Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in 1 cup Of Tomato Sauce, reserve the rest. Make sure to Spread it evenly over the base.
2. Place ricotta, spinach, parsley, basil,  1/4 Cup of Parmesan, salt and pepper in a large bowl, and mix to combine.
3. Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato sauce to coat. Sprinkle with cheeses and bake for 25 minutes or until golden.
   
   
   *Note: I like to serve this with a very light salad. It's a tasty dish. Yummy!

What's For Dinner Wednesday!

Welcome back to "What's For Dinner Wednesday!" Today is going to be a fun meal that Little Man can participate in creating!

Ninja's Homemade Pizza Recipe 

Pizza Ingredients:

• Olive oil

• Tomato sauce
• Mozzarella and Cheddar Cheese Shredded
• Thinly Sliced Mushrooms (But Only on 1/2 a pizza because Husband/Daddy will cry)
• Chopped fresh basil
• Pesto
• Pepperoni, thinly sliced
• Onions, thinly sliced

*These are just the toppings we chose to use, you are more than welcome to be creative and use whatever toppings you prefer!


Special Stuff You Require!

• A pizza stone, highly recommended if you want your pizza dough to be crusty like your Husband.
• A flat baking sheet
• A pizza wheel for cutting the pizza, which is not required just recommended.. Makes cutting the Pizza SO much easier!

What Ya Gotta Do!:

Creating The Masterpiece That Is Pizza Dough:

Honestly? Since I don't have a heavy duty mixer or any of that fun stuff I usually buy the prepared dough at the grocery store. It's already made and just ready be rolled out. Saves the trouble of making it yourself and gets dinner on faster. If you prefer to make your own dough then go on ahead and find a pizza dough recipe to use. I'm not stopping you, just jealous at all the time you have!

 

Making The Artwork Of Pizza:

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Follow the Directions on your dough package. Or if you chose to make your own follow the recipes for preparing the dough. Again, I commend your ambitious nature.

3 Get your favorite toppings ready. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way and then you will end up with mushy crust EWWW. About a third of a cup each of tomato sauce and cheese would be fine for one pizza.. (This coming from someone who could eat a brick of cheese in one sitting so trust me) One to two mushrooms thinly sliced will cover a pizza, so don't over do it and Prep too much!

4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip. This is usually universal no matter what kind of dough you use. But again, check the package directions or use your recipe for any dough prep.

5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. You can Repeat with the second ball of dough.

6 Lightly sprinkle your flat baking sheet with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spoon on the tomato sauce, sprinkle with cheese, and place the toppings you want on the pizza.

8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot, trust me I learned this the hard way!). Gently shake the baking sheet to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the baking sheet and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.




YUM Pizza! 


I will be serving this with Garlic Bread and A Salad!

What's For Dinner Wednesday!

Welcome Back to "What's For Dinner Wednesday!" Tonight I have decided to do something I haven't done in a long time. I have been thinking about it, and Husband/Daddy mentioned it a little while ago because he wanted me to make it.. so I Will surprise him tonight and make it.

 Homemade Cheese and Potato Perogies

First you need to make the Perogy Dough....

Stuff Ya Need:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 egg
• 3/4 cup water
• 2 tbsp vegetable oil

3cups(750 mL) 1 tsp salt 1tsp(5 mL) 1 egg 1eggs3/4 cup water , (approx)3/4cup(175 mL) 2 tbsp vegetable oil 2tbsp(25 mL)

Do This:

1. In bowl, whisk flour and salt together.
2. Whisk together egg, water and oil; stir into flour mixture, add up to 2 tbsp more water if needed to make soft but not sticky dough.
3. Turn out onto a lightly floured surface; knead until smooth, about 10 times. Halve the dough; cover with plastic wrap or a damp towel and let rest for about 20 minutes.

Then Move Onto the filling... and actual cooking of said recipe:

More Stuff Ya Need:

• 2 tbsp butter
• 1 onion, sliced
• The Perogy dough you just made

Filling:

• 1 lb russet potatoes, peeled and cubed
• 2 tbsp butter
• 1/3 cup finely chopped onion
• 1/2 cup shredded Cheddar cheese
• 1/4 tsp salt
• 1/4 tsp pepper

2 tbsp butter 2tbsp(25 mL) 1 onion , sliced1onions 1 lb russet potatoes , peeled and cubed1lb(454 g) russet potato2 tbsp butter 2tbsp(25 mL) 1/3 cup finely chopped onion 1/3cup(75 mL) 1/2 cup shredded Cheddar cheese 1/2cup(125 mL) 1/4 tsp salt 1/4tsp(1 mL) 1/4 tsp pepper 1/4tsp(1 mL)

Now, Do this:

1. Filling: In a large pot of boiling salted water, cook the potatoes until they are tender, which usually takes about 15 minutes. Then drain and transfer them to a large bowl. Make sure to Mash them well.
2. In a saucepan, melt the butter over medium heat; cook the onion until its golden and tender, which takes about 5 minutes. Add mixture to the potatoes. Stir in the cheese, salt and pepper. Then Set aside.
3. Working with 1 portion of dough at a time and keeping the remainder covered, roll it out on lightly floured surface to 1/4-inch thickness.
4. Using a 3-inch  round cutter, cut into rounds. Place 1 tsp filling on each round. Lightly moisten the edge of half of the round with water; fold over filling and pinch the edges together to seal it.
5. Place perogies on flour-dusted cloth; and cover with tea towel. Repeat this process with remaining dough and filling, rerolling scraps, to make about 36 perogies.
6. In large pot of boiling salted water, cook the perogies, in batches and stirring gently, until floating and tender, takes about 5 minutes.
7. With a slotted spoon, remove them  to colander to drain.
8. In a skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Then, Add perogies; cook them until golden.

Now, you are done! I usually do up some bacon and cut it into little pieces. Portion some sour cream and grate a small amount of cheddar cheese for the top. I will be serving this with a garden salad with Balsamic dressing. Enjoy!

What's For Dinner Wednesday!

What's for dinner Wednesday was done last minuet from my phone tonight! I had the kind of day that will make for a long blog post tomorrow! But I will leave that for tomorrow because today is almost over and I am sleepy and sitting in bed writing this.  So, this is what we had for dinner tonight.... You can make it tomorrow if you want to! If you don't, then fine.

Asiago and Broccoli Pasta

Stuff you require to make said pasta:

• 1 cup cooked Penne Pasta
• 1-2 tsp olive oil
• 1-2 tbsp Asiago cheese
• 1/4 cup  steamed broccoli
• Salt
• Pepper 

What to do to cook your food:

1. Cook the pasta in boiling water with some salt.

2. Drain it, add olive oil, toss it.

3. Add the cooked broccoli and cheese, toss again. Season and stuff your face!! Serious! Yummy!

Pair with garlic toast and a salad. YAY!

Whats For Dinner Wednesday!

Well, Wednesday is back with a vengeance and I feel like I could eat everything on the planet today... But I won't.. I Will save some for everyone else.

So, Here I am. I am actually going to admit what's for Dinner tonight and I am NOT embarrassed one little bit.

Tonight's menu will include but not be limited to the following:

NINJA'S INCREDIBLY CHEESY SPINACH CASSEROLE

 Stuff to put in this Casserole:

• 1 package medium seashell pasta
• 1 package frozen chopped spinach, thawed
• 2 eggs
• 1/4 cup olive oil
• 1/2 cup Italian bread crumbs
• 1 1/2 jars tomato basil pasta sauce
• 4 Cups shredded Cheddar Cheese
• 4 Cups shredded Mozzarella Cheese

Do this to cook the stuff:

1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
4. Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned. 

I will be serving this with a VERY LARGE salad to make myself feel better about all the carbohydrates and cheese that I will be consuming.. Pfft, Who am I kidding? I don't care! 

Whats For Dinner Wednesday!

Well, now that I have gotten my confession off my chest I am ready to tell you what we are having for dinner... And you'd think that it was something more interesting like pickles and olive topped pancakes.. but NOPE.. we are having just a regular old Slow Cooker Roast.

Ninja's Slow Cooker Roast

Stuff You Will  Require:

• Roast (Beef Rib Roast Tonight)
• 3 Tbsp Worcestershire Sauce
• 2 Large Onions Sliced
• Water
• Salt & Pepper
• 2 Large Potatoes Cubed
• 3 Cups Baby Carrots
• 2 Cloves Garlic grated or pressed
• BBQ Sauce

Things To Do:

• Stick Roast in Slow Cooker
• Add Worcestershire Sauce
• Add sliced Onions
• Add 2 Cubed Potatoes
• Add Baby Carrots
• Add Garlic
• Add Salt and Pepper to your discretion
• Cover Roast in BBQ Sauce
• Fill Slow Cooker with Water until Roast and Vegetables are covered. 
• Cook on Low for 8 Hours
• EAT THE ROAST AND VEGGIES

SO simple.

Whats For Dinner Wednesday!

Welcome back to "What's For Dinner Wendesday!" Please check out the recipe!

 

Garlic (Yep I LOVE Garlic) Chicken

Ingredients

• 3 to 4 pound whole roasting chicken
• salt and pepper
• 40 cloves garlic, peeled
• 2 tablespoons of olive oil
• ½ cup chicken stock

1. Sprinkle the inside of the chicken with salt and pepper. Stuff garlic cloves into the cavity. Tie legs together. Tuck wing tips behind chicken's back.
2. Place chicken, breast side up, on a greased wire rack in a roasting pan. Brush chicken with oil. Pour stock into pan.
3. Roast chicken at 350° for 25 minutes per pound (1¼ to 1¾ hours for an average bird), basting often with juices and stock from the pan.
4. Transfer chicken to a serving platter. Discard string. Remove garlic cloves and mash.
5. Garlic cloves can be spread on the chicken or on toasted rounds of French or Italian bread for an extra 
6. Makes enough to serve 4-6 people.

I will be serving this with Mashed Potatoes and a salad!

Maybe I will thaw some cupcakes for dessert! Enjoy!

What's For Dinner Wednesdays!

Welcome back to "What's For Dinner Wednesday!"

Today is going to be a quick and easy meal as usual. I have come to Wednesday wondering what I am going to do. Husband/Daddy is still sick. Little man has decided he doesn't eat again and I have decided that this battle is all downhill from here.. because if things don't improve I will launch myself down a hill.

Easy Beef Stroganoff

Crap you need to buy at the store:
2 tbsp. non-hydrogenated margarine
1 lb. beef stir fry strips
2 cups sliced mushrooms (husband/Daddy HATES mushrooms, but at this point I don't care)
1 envelope Onion Soup Mix
2 cups water
2 tbsp. all-purpose flour
1/2 Cup sour cream

Cook it this way because a Ninja Said so:
Melt margarine in large skillet over medium-high heat and brown steak with mushrooms. Remove from skillet; keep warm.

Stir Onion Soup Mix, water and flour into same skillet. Bring to boil over high heat, reduce heat to low and simmer, stirring constantly, until sauce is thickened. Return steak and mushrooms to skillet. Stir in sour cream and heat through. Serve, if desired, over hot cooked noodles.. I usually use egg noodles because they cook fast. I am also serving this with a garden salad.

That was this weeks "What's for Dinner Wednesday!" Stay tuned for next week!

What's For Dinner Wednesdays!

Welcome Back To "What's For Dinner Wednesdays!" We are the midst of moving so everything is kind of hectic. Not to mention I forgot that it was Wednesday because "family day" this week threw me off. So here is what's for dinner this Wednesday, its quick, its easy and it fills my family's tummy.


Chicken Cacciatore in My Slow Cooker...

Stuff to Use:
1 large onion, thinly sliced
2-3 lbs of boneless skinless chicken breasts, cut into chunks
2 (6oz) cans of tomato paste
1 (4oz) can of sliced mushrooms, drained
1/4 cup of dry white wine (I use unsweetened white grape juice and a squeeze of Lemon Juice instead as I don't like cooking with alcohol.)
2 garlic cloves, I like to use the small side of a grater and grate them in.
1 teaspoon of salt
1/4 teaspoon of pepper
2 teaspoons of dried oregano
1/4 teaspoon of dried basil
1/2 teaspoon of celery seed
1 bay leaf

Place onions in the bottom of your crock pot. Add cut chicken on top.

Combine remaining ingredients and pour over chicken. Cook on LOW for 8 hours or HIGH for 4 hours.

Serve over spaghetti.

Now how easy is that? Seriously! Your taste buds will thank you.

What's for Dinner Wednesday!

Welcome to Another Edition of "What's for Dinner Wednesday!" today on the menu will be Chicken Fettuccine. Little man LOVES noodles and Sauce and for some reason really does prefer a creamy sauce as opposed to a tomato sauce so this is a Little man approved recipe.

Chicken Fettuccine

Stuff you Need:
10 oz uncooked fettucine, broken in half
3 cups broccoli florets
2 tbsp of Butter
4 boneless, skinless chicken breasts, cubed
1 can of Cream of Chicken Soup
1/2 cup Milk
2 Cloves of Garlic, grated
1/4 cup grated Parmesan cheese
A Pinch of ground black pepper

The Stuff Ya Need To Do To Cook It:
-Cook fettuccine according to package directions, leave out the salt. Add the Broccoli for the last 4 mins of cooking time. Drain and set aside.
-Heat butter in large skillet over medium-high heat. Once heated add garlic.
-Cook chicken until well browned, stirring often.
-Add soup, milk, cheese, pepper and fettuccine mixture and heat. Make sure to stir often.

I usually serve this with Homemade Garlic Bread:

What ya Need to cook it:
1 loaf of french crusty bread cut open
6 tbsps of melted margarine/butter
4 cloves of garlic grated/pressed
2 cups of Grated Cheddar Cheese

Melt Margarine in microwave or on stove top. Pour into a bowl and mix in garlic. Refrigerate until solid. Pre-heat oven to 400. Remove from refrigerator, mix well, using a butter knife spread evenly onto French Bread halves and put in pre-heated oven for 10 mins. Remove from oven, sprinkle with cheese and put back into oven on broil for approx 1 minute.

I also serve it with a Cesar Salad.

Hope you enjoyed today's "What's for Dinner Wednesday!" Check back next week!

What's For Dinner Wednesdays!

Well I am back yet again for another "What's For Dinner Wednesday!" This will be a very boring one because I literally got frostbite this morning standing in front of the Freezer trying to figure out what we were going to have for the dreaded "Wednesday Dinner". This is what has been decided upon:

"Cheesy Tex Mex Chicken"
1 can of Cream of Chicken Soup
1 full can of 2% milk
3/4 uncooked regular long-grain white rice
1 1/2 tsp chili powder
1 1/2 cups mixture of red and green pepper strips, chopped onion
4 boneless, skinless chicken breast halves
1/2 cup shredded Cheddar and Monteray Jack Mixture (YES, I DO put cheese on and in EVERYTHING)

Do this or the Chicken won't cook, and then you will get salmonella and be very ill and I am NOT going to work for you:
~Mix soup, milk, rice and chili powder in a shallow baking dish. Spread it evenly with vegetables.
~Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover it please :D See? I have manners.
~Bake at 400°F until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir the rice before serving. YUM!

I am again serving this one with "texas toast" and a store bought tex-mex salad.

Well everyone, That was "What's for Dinner Wednesday!" Stay tuned for more to come today!

What's For Dinner Wednesdays!

Welcome to the 2nd What's For Dinner Wednesday!

Well, I predicted it, I am feeling lazy again! Like last week I want to cook something with little ingredients, that takes little time and makes A LOT of food.

So, Here is the recipe:

Funny Texas Pasta
Ingredients

2 pound ground beef
2 cans Condensed Beef Broth
2 2/3 cups water
4 cups uncooked medium shell-shaped pasta (I actually like to use Rotini or fusili)
2 can Condensed Cheddar Cheese Soup
2 cups Thick & Chunky Salsa.. (I use mild because my stomach can't handle it too hot, but you can use whatever you want no one is telling you what to do! 2 cups is also just a guideline but I usually just add the initial two cups and then add more if I want to, Which I usually do.. NOM NOM NOM!)

Ok, Do The following because if you don't it won't be cooked and someone will get sick and then you could have a lawsuit on your hands:

Cook beef in a large skillet over medium-high heat until browned, stirring to separate meat. Pour off fat.
Add broth and water. Heat to a boil. Add pasta. Cook over medium heat 10 minutes or until pasta is done, stirring often.
Add cheddar cheese soup and salsa
Mix well, heat through then serve.

I usually cover it with Grated Cheddar Cheese and Parmesan.. Because I am a cheese monger... Serve it with Garlic Bread Texas Toast and a Pre-Bagged Tex Mex Salad.

This makes enough that we can put it in separate containers so that Husband/Daddy can take to work for lunch for a week.

So Ladies and Gentleman, That Was What's For Dinner Wednesday.. You're welcome!

What's For Dinner Wednesdays!

Oh, There you are. Well, today is Wednesday and I have decided that I am going to start something new on my Blog for this ever so lazy day. Every Wednesday seems like a struggle for me. I usually have a weekly meal plan drawn out, so that I am not left wondering every night of the week: "What am I going to make for dinner?" By Wednesday I usually have no interest in following it because it just seems like too much work. Tonight I have an exercise class to go to with my Sister in Law/Tia... so, I don't particularly feel like putting on an apron and playing "Betty Crocker" Tonight.

I will now share with you.. whether you like it or not... My Decided meal for this evening...

This is What's For Dinner This Wednesday:

Yummy Broccoli and Chicken Bake...

6 cups hot cooked broccoli (You Can use Fresh Or Frozen...)
4 cups cooked, skinless chicken breast cut into little squares
2 cans Low Fat Cream of Broccoli Soup (Doesn't matter what brand, I am cheap AND Lazy so I use No Name Brand)
2/3 cup 1% milk (I am exercising tonight so I guess no 2%.. but you can use whatever, no ones making YOU exercise)
1 cup shredded light/regular Cheddar cheese (I usually use "Full Fat" But Not tonight.. Damn Sister in law/Tia)
2 tbsp onion powder
4 tbsp dry bread crumbs, add salt, pepper, and some other seasoning crap thats in your cupboard to the bread crumbs... ie: Garlic Powder and Oregano.. (Thats RIGHT sister in law... I AM EATING SOME BREAD CRUMBS)
2 tsp butter or margarine, melted (Yep.. You guessed it.. tonight I will be using Margarine.)

Do This Stuff To Cook It.... Or it Won't cook... and then there will be no dinner....

1. Arrange broccoli and chicken in Large sized baking dish.
2. Pour mixture of soup, onion powder and milk over broccoli and chicken. Sprinkle with cheese. Top with mixture of bread crumbs and butter.
3. Bake at 425°F (220°C) until heated through - only takes about 25 minutes.

Cook whatever else you want with it as a side... we are having Steamed Long Grain Rice, and A Pre-Made bag of Spinach Salad that I bought just in case I had another one of these Wednesdays.. NO, I don't even feel like making my own salad... leave me alone :D

Well.. I am off....