Cookies and Catwalks

photo by enviralment.ca

I know I'll get back into my old habits after the news of the hydro increase sinks in. For now, I am on a hydro conservation frenzy! During these new 'peak time' rates, I can't help but notice every light, appliance and electrical device during the hours of 7am - 7pm. Our hydro bill has nearly doubled since the new format was implemented.

Dalton McGuinty, thanks for your ridiculous visions of a recession-riddled public carrying the province's load once again. Surely there are more creative ways to turn a buck when you have 33 million bucks in profit to work with from hydro alone?? (how many more months to the next election?? Not soon enough...)

Unfortunately, my beloved crock-pot has fallen victim to my latest energy rations. I just can't, right now anyway, bring myself to plug it in for 8 hours during peak time. So I opt for quick and easy meals on busy work days; something I can throw together fast and furious.

Tonight, I was pleasantly surprised at how good this one turned out! I highly recommend it and my entire family loved it too. Every parent can appreciate how rare that is! So without further ado, I pass along a new favourite for time-constrained days.


photo by Campbell's kitchen

Chicken with Chipotle Cheese Sauce
The chipotle chile pepper makes this recipe. It's a common spice found in most grocery stores. I picked mine up at Loblaws.

Olive Oil
5 boneless, skinless chicken breasts
1 onion; diced
1 can Campbell's Condensed Cheddar Cheese Soup
2 tblsp milk
1/2 teaspoon chipotle chile pepper
1/2 can diced tomatoes

Heat a little olive oil in skillet. Place chicken breasts in hot oil and fry until brown on both sides but not cooked through. Remove from heat and set aside.

Add a little more olive oil and fry onion until lightly browned. Add soup, milk, chile pepper and tomatoes. Stir until blended.

Place chicken breasts back in skillet and simmer until chicken is heated through.

I served this up with butternut squash and fresh buns on the side.