Tuesday, November 17, 2009
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
Monday, November 9, 2009
We tried this recipe tonight and we absolutely LOVED IT! I have found using Kraft Foods recipes (from their magazine) has been a "hit and miss" with finding tastey foods. This one was easy, fast and good. :)
What You Need!
1 lb. boneless skinless chicken breast halves (4 small breasts)
1 jar (16 oz.) Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese
COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Prepare using 8 boneless skinless chicken thighs.
Monday, November 2, 2009
1/4 c. diced tomatoes
2 T. shredded mozzarella
1 T. chopped fresh basil (1/2 t. dried)
2 t. shredded parmesan cheese
2 t. zesty Italian dressing
2 thin slices French bread (1/4 in. thick)
Combine tomatoes, mozzarella, basil, Parmesan and dressing and spoon evenly over bread. Broil until cheese is melted. Watch closely because bread burns quickly.
2 lbs. plum tomatoes, seeded and diced (I just use grape tomatoes from Costco cut in halves with seeds and everything)
1 oz. fresh basil leaves, minced
1/3 C. olive oil
3 oz. parmesan cheese
12 oz. dry angel hair pasta, cooked
¼ tsp. pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of parmesan cheese. Serve immediately and pass remaining parmesan.