Ingredients:
12 boneless, skinless Chicken Tenders
2 cups of chicken broth
2 small cans of pineapple rings
2 red bell peppers sliced into thin strips
1large onion sliced into strips
Provolone cheese
Whole wheat buns or lettuce wraps
Directions:
Divide all contents evenly into two bags except cheese and buns/lettuce. Cook on low for 8 hours. Serve chicken topped with pepper and onions under melted provolone cheese on a bun or lettuce wrap.
Friday, January 18, 2013
January Meals - Brown Sugar Garlic Chicken
Ingredients
4-5 chicken breasts cut up
1 cup brown sugar
2/3 cup vinegar
1/4 cup lemon lime soda
2-3 TBSP minced garlic
2 TBSP soy sauce
1 TSP blk pepper or cayenne (if you prefer hotter)
Directions
Place Chicken in crock pot, mix other ingredients and pour over top of chicken, cook on low 6-8 hrs. Serve over rice.
Tuesday, January 8, 2013
November Meals - Country Chicken Pot Pie
This makes enough for two pot pies - divide into freezer bags and freeze for a quick meal later - sometimes I double this recipe so that I can have three pot pies for later.
Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup melted butter/margarine
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (found in the baking section0
4 cups cooked, chopped chicken
1 cup frozen green beans or green peas, thawed
1-1/2 tsp salt
1/4 tsp pepper
4 Pie crusts (folded Pillsbury or similar off brand type) - 2 crusts per pie
Steps:
Saute onions, celery and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken and peas or green beans, salt and pepper.
Freezing Directions:
cool and divide filling in half. Place in one-gallon freezer bags. Seal, label and freeze. Keep frozen pie crusts on hand in their original packaging.
Serving Directions:
Thaw filling. Bring pie crusts to room temp. (If I am going to make this for dinner, I just put a bag of the filling and two crusts from the freezer into the refrigerator that morning and they are thawed by the time I am ready to make dinner.) Shape bottom pie crust into pie plate. Add filling. Cover with top crust. Pinch the edges of the two crusts together and crimp. Make a few slits on the top of the crust for the the steam to escape. Bake uncovered for 30 minutes at 350 degrees. Then bake covered with foil for 30 more minutes. Let stand 10 minutes before serving.
Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup melted butter/margarine
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (found in the baking section0
4 cups cooked, chopped chicken
1 cup frozen green beans or green peas, thawed
1-1/2 tsp salt
1/4 tsp pepper
4 Pie crusts (folded Pillsbury or similar off brand type) - 2 crusts per pie
Steps:
Saute onions, celery and carrots in butter in a large skillet over medium heat until tender. Add flour and stir until smooth. Cook one minute, stirring constantly. Add chicken broth and evaporated milk. Cook, stirring constantly until thickened and bubbly. Stir in chicken and peas or green beans, salt and pepper.
Freezing Directions:
cool and divide filling in half. Place in one-gallon freezer bags. Seal, label and freeze. Keep frozen pie crusts on hand in their original packaging.
Serving Directions:
Thaw filling. Bring pie crusts to room temp. (If I am going to make this for dinner, I just put a bag of the filling and two crusts from the freezer into the refrigerator that morning and they are thawed by the time I am ready to make dinner.) Shape bottom pie crust into pie plate. Add filling. Cover with top crust. Pinch the edges of the two crusts together and crimp. Make a few slits on the top of the crust for the the steam to escape. Bake uncovered for 30 minutes at 350 degrees. Then bake covered with foil for 30 more minutes. Let stand 10 minutes before serving.
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