{"id":1826,"date":"2009-02-17T15:38:46","date_gmt":"2009-02-17T20:38:46","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=1826"},"modified":"2009-02-17T15:38:46","modified_gmt":"2009-02-17T20:38:46","slug":"eating-one-guilty-pleasure-remains","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/eating-one-guilty-pleasure-remains\/","title":{"rendered":"Eating; one guilty pleasure remains"},"content":{"rendered":"

Tuesday, February 17, 2009.<\/em> Ok, I have to fess up. As healthy a diet as I have, and as little processed food and meat that I eat, I have retained one guilty pleasure.\u00a0 In fact, I have just rediscovered it after several years away.\u00a0 I used to never cook with canned soup.\u00a0 I would eat Campbell’s canned cream of mushroom soup as a soup but never cooked with it.\u00a0 Except this one dish my mom used to make.\u00a0 Now that Campbell’s has changed their soup recipe, it is a relatively low fat dish. <\/p>\n

I take a package boneless, skinless chicken thighs and chop them in thirds.
\nOne can of Campbell’s Cream of Mushroom with Roasted Garlic soup.
\n1\/4 can of water.<\/p>\n

Put the soup and water in the bottom of a shallow baking dish and mix it up.
\nPut the chicken into the mixture and coat it well with the soup.
\nTurn the oven on to 450 degrees.<\/p>\n

Wash your hands and everything the chicken touched, including the oven dial.<\/p>\n

Sprinkle on top of the chicken casserole dish some:
\nsea salt
\ncoarse ground black pepper
\n1 tbsp. oregano flakes
\n1 tbsp. powered garlic<\/p>\n

Put in the oven for 30 minutes at 450 degrees
\nThen turn the chicken over in the pan
\nCook for another 20 minutes at 350 degrees<\/p>\n

This is really good served over rice or noodles.<\/p>\n

You can even quarter some potatoes and put in the pan with the chicken.<\/p>\n

I’ve even put carrots, bell pepper and onion in for the last 20 minutes.<\/p>\n

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