Recipe: Tomato Soup Chicken

This morning was weigh-in day at Weight Watchers, and I lost another 1.8 pounds! Woo-hoo! I am now at 230.8 pounds, which means I am right around the weight I was at before I got pregnant with my son. I finally lost the baby weight, and it only took five years! Go me! Meeting was fun today because a friend of mine came along for the first time. She's joining up and we're going to exercise together, so that'll be excellent. It's always good to have a weight-loss buddy.

Anyhow, after WW, I went to the gym for another dose of Zumba (did one last night as well, I'm starting to learn the steps of the new release now), then had Subway for lunch. I love their sweet onion chicken teriyaki with tons of spinach and cucumber to bulk it up, and I gave my oven-baked Cheetos away to my ravenous child.

Dinner tonight was a variant of a  recipe I pulled off the back of a soup can label many long years ago, but it incredibly simple and surprisingly good. Even Bug will eat it, and he tend to avoid anything that has meat and rice and sauce all together.

Tomato Soup Chicken and Rice

3 large chicken breasts, thawed
2 cups (1 family-size can) condensed tomato soup
1/2 cup water
2 tbsp brown sugar
3 tbsp apple cider vinegar
Cooking Spray
1.5 cups brown rice, uncooked (about three cups cooked)

Cook your rice in a separate pan according to package directions.  Cut chicken into 9 or 12 large chunks. In a saute pan or deep skillet, liberally spray cooking spray, then cook chicken until light brown on all sides, about 8 minutes, turning as needed. When chicken is browned, sprinkle brown sugar evenly into pan, then sprinkle with vinegar. Pour condensed soup over chicken, then use water to rinse out the can and pour it over top as well. Stir everything, including chicken, thoroughly, and allow to simmer 10-15 minutes, stirring occasionally until sauce is thickened. Dish out brown rice, then top with chicken and sauce. Serves 6, each serving is 9ppv.

This recipe is very versatile and can be changed up in lots of ways. I like to make it with just two chicken breasts but keep the sauce the same, then just have leftovers of rice and sauce. If you don't like the sauce as much, you can halve the ingredients and use a small can of tomato sauce with the same amount of chicken.

Here are tonight's leftovers, ready for tomorrow!