Easy Skillet Dinner and a twist on Chocolate Cake

by | Aug 16, 2011

It is gorgeous here today, I am looking forward to attempting to accomplish a lot today!  Please pray for me as I battle a parasite I picked up in Africa!  This thing has really put up a fight and I need it to be gone!  Bill is on the road this week working hard to raise money for Christian Radio, I look forward to his return on Friday but until then my goal is to see what I can accomplish around here while he is gone.  I don’t know about you ladies but it is always easier for me to do deep cleaning or my Fall or Spring cleaning etc, while he is on the road.  🙂  In fact I think I will do a blog later this week just on tips I have found over the years for organizing and cleaning.  (hmmmm, not sure if that sounds like fun but we all know it does inevitably need to be done.)

Cheesy Tomato Chicken Skillet

Prep Time:  20 Min   Total Time: 25 Min


2 cups uncooked pasta nuggets or radiatore (7 oz)
3/4 lb chicken breast strips for stir-fry
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/2 cups chopped plum (Roma) tomatoes (4 to 5 medium)
1/2 cup milk
2 tablespoons chopped fresh basil
1 cup shredded mozzarella cheese (4 oz)


1Cook pasta as directed on package. Drain; cover to keep warm.2Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to medium; stir in soup, tomatoes, milk and basil.3Stir in cooked pasta. Cook about 8 minutes, stirring occasionally, until bubbly and thoroughly heated. Sprinkle with cheese. Remove from heat. Cover; let stand until cheese is melted, 2 to 3 minutes.
Italian plum tomatoes, also called Roma tomatoes, are small, oval tomatoes that retain their shape when cooked.
Zucchini Chocolate Cake
Prep Time: 25 Min  Bake Time:  45 Min  + Cooling


  • 1/2 cup butter, softened
  • 1-3/4 cups sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup 2% milk
  • 1/2 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup semisweet chocolate chips
  • Confectioners’ sugar


  • In a large bowl, beat the butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Combine milk and buttermilk. In another bowl, combine the flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini.
  • Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar. Yield: 15 servings.
Have blessed day today and look for the Meringue Topped Banana pudding later this week!
God Bless,
Janet Scott