Adapted from Once a Month Mom.
4 cups shredded cooked chicken
12 oz egg noddles
26 oz can cream of chicken soup
1 ladle-full water
Garlic salt
Onion powder
Black pepper
Boil egg noodles; drain. In a stock pan, heat chicken, soup, water and seasonings over medium heat, until hot. Stir in noodles. Enjoy!
Saturday, October 31, 2009
Brown Sugar Chicken
Yum! That's all I can say! We had this over rice, with broccoli on the side. Can't wait for the leftovers tomorrow!
Recipe adapted from Make It Fast, Cook It Slow
2 lbs boneless skinless chicken breasts
1 c firmly packed brown sugar
1 tsp black pepper
3 cloves minced garlic
2 tbsp soy sauce
2/3 c white vinegar
1/4 c lemon-lime soda
Place chicken in slow cooker. Cover with brown sugar, pepper, garlic, soy sauce, vinegar and soda. Cover; cook on low 6 hours, or until chicken is cooked through.
Recipe adapted from Make It Fast, Cook It Slow
2 lbs boneless skinless chicken breasts
1 c firmly packed brown sugar
1 tsp black pepper
3 cloves minced garlic
2 tbsp soy sauce
2/3 c white vinegar
1/4 c lemon-lime soda
Place chicken in slow cooker. Cover with brown sugar, pepper, garlic, soy sauce, vinegar and soda. Cover; cook on low 6 hours, or until chicken is cooked through.
Tuesday, October 27, 2009
Roasted Pumpkin Seeds
Thank goodness for $5 dinners! I've never roasted pumpkin seeds. Man, I've been missing out! I tried it for the first time tonight, and I can't stop eating them! :) I only used salt, and they're excellent. Enjoy the flavors of fall!
Easy Slow Cooker Roast
Easiest thing ever.
3-4 lb. beef roast
1 envelope onion soup mix
1/2 c water
Place roast into the slow cooker. Stir soup into 1/2 c water, then pour over roast. Cover; cook on low 8 hours, or until cooked through.
I shredded all of the meat, and divided it into three bags for the freezer. All of the "drippings" were poured into a bowl, then put into the fridge. The next morning I spooned off the fat, then divided the liquid into two containers for the freezer. This will all make for super easy meals later! If you want the roast that night, you can add potatoes, onions and carrots to the slow cooker before putting in the roast and soup/water.
3-4 lb. beef roast
1 envelope onion soup mix
1/2 c water
Place roast into the slow cooker. Stir soup into 1/2 c water, then pour over roast. Cover; cook on low 8 hours, or until cooked through.
I shredded all of the meat, and divided it into three bags for the freezer. All of the "drippings" were poured into a bowl, then put into the fridge. The next morning I spooned off the fat, then divided the liquid into two containers for the freezer. This will all make for super easy meals later! If you want the roast that night, you can add potatoes, onions and carrots to the slow cooker before putting in the roast and soup/water.
Saturday, October 24, 2009
Honey chicken legs & Homemade applesauce
My friend Molly was on Facebook this morning asking about applesauce. Immediately I wanted to make some. SO easy and delicious! Tonight's chicken is inspired by $5 dinners.
2 lbs chicken legs (I got them on sale for $0.91/lb!)
1/2 c honey
3 tbsp olive oil
1/4 tsp minced ginger
1/4 tsp cinnamon
1 tsp minced garlic
Place chicken in a gallon bag. Whisk together honey, olive oil, ginger, cinnamon and garlic. Pour over chicken. Seal bag, and shake. Let sit in fridge for 30+ minutes (ours sat for two hours.) Preheat oven to 375 degrees. Place chicken in a baking dish, and pour whatever marinade remains in the bag over the chicken. Bake for one hour.
5 red apples
2 tsp lemon juice
1/4 c water
cinnamon (optional)
Peel apples, remove core, and dice. Place into a slow cooker. Pour lemon juice and water over apples, and stir to coat. Add cinnamon as desired. Stir. Cover; cook on low 4-6 hours, until apples are very soft. Mash with a potato masher. Chill in refrigerator.
*I added too much water, so I used a slotted spoon to remove the apples, then mashed them in a separate dish. I've scaled down the amount of water here to what appears to be the correct amount. :)
2 lbs chicken legs (I got them on sale for $0.91/lb!)
1/2 c honey
3 tbsp olive oil
1/4 tsp minced ginger
1/4 tsp cinnamon
1 tsp minced garlic
Place chicken in a gallon bag. Whisk together honey, olive oil, ginger, cinnamon and garlic. Pour over chicken. Seal bag, and shake. Let sit in fridge for 30+ minutes (ours sat for two hours.) Preheat oven to 375 degrees. Place chicken in a baking dish, and pour whatever marinade remains in the bag over the chicken. Bake for one hour.
5 red apples
2 tsp lemon juice
1/4 c water
cinnamon (optional)
Peel apples, remove core, and dice. Place into a slow cooker. Pour lemon juice and water over apples, and stir to coat. Add cinnamon as desired. Stir. Cover; cook on low 4-6 hours, until apples are very soft. Mash with a potato masher. Chill in refrigerator.
*I added too much water, so I used a slotted spoon to remove the apples, then mashed them in a separate dish. I've scaled down the amount of water here to what appears to be the correct amount. :)
Friday, October 23, 2009
Pasta with Pink Sauce
As I said earlier, I'm on day seven of a cold. I've been exhausted. Twice I put something in the slow cooker, once I went through the drive-thru, and the rest of the meals have been pulled from the freezer. Tonight was the first night that I've cooked in a week, if you can even call this that. ;) The groceries that I bought last weekend are still sitting on the counter. In that pile, is my good deal of last week. The store up the street had Classico sauce 2/$5 PLUS you got two boxes of pasta for free if you bought two sauces. So, this meal (which will feed us twice) was only $2.50 total! Can't wait to tell hubby that his dinner was only $1.25! :)
1 lb. pasta (I used bow-tie)
24 oz. meat-less spaghetti sauce (store-bought or homemade)
1/2 pint heavy whipping cream
Boil pasta in salted water. Meanwhile, heat sauce in a sauce pan. When warm (but not yet hot), stir in heavy cream. Heat through, without boiling. Toss pasta and sauce together, and enjoy!
*Usually I'd make French bread in the bread machine during naptime, so that it was hot and ready for dinner, but I'm just not feeling it today. Maybe next time.
1 lb. pasta (I used bow-tie)
24 oz. meat-less spaghetti sauce (store-bought or homemade)
1/2 pint heavy whipping cream
Boil pasta in salted water. Meanwhile, heat sauce in a sauce pan. When warm (but not yet hot), stir in heavy cream. Heat through, without boiling. Toss pasta and sauce together, and enjoy!
*Usually I'd make French bread in the bread machine during naptime, so that it was hot and ready for dinner, but I'm just not feeling it today. Maybe next time.
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