So, how did you do with the recipe from last week? It actually turned out pretty good for us - let me show you.
First, I placed my chicken breasts (thawed) into the crock pot)
Chicken Broth and Cream of Chicken Soup
Measure out 1 cup of broth and save the rest for a later date
(I actually put the extra in an ice tray - froze, then placed in a zip lock bag.)
Mix Cream of Chicken Soup and the broth.
Salt and pepper chicken
Pour broth and soup mixture on top of chicken
(notice, no mushrooms)
Set timer for 4 hours on high.
Ahhh! Now we have mushrooms
(okay, I confess, I didn't have any mushrooms - so Mountain Man made a trip to the grocery store - with a list of other things we needed too- haven't been to the grocery store at all this month)
Looks pretty yummy.
Okay, I did make some changes - I originally said I was going to have mashed potatoes, but a "game day substitution" was made to pasta. Bad idea - it would have been much better with the mashed potatoes - oh well, you live and learn.
(BTW - this is Mountain Man's plate NOT mine! LOL!!)
Mountain Man thought that this was a keeper, but also thought that it would have been better with mashed potatoes.
Okay, I get it!
Next time I'll fix mashed potatoes!
Good grief, Charlie Brown!
Okay, let's move on to this weeks menu -
Monday, September 17 - Skillet Macaroni & Beef
Tuesday, September 18 - Crock pot Italian Chicken, Noodles, Vegetables
Wednesday, September 19 - Mexican Chicken, Tortillas, Lettuce & Tomatoes
Thursday, September 20 - Baked Southwest Tilapia, Rice
Friday, September 21 - Homemade Pizza
Saturday, September 22 - Crispy Cheddar Chicken, Baked Potatoes, Broccoli
Sunday, September 23 - French Onion Pork Chops, Noodles, Steamed Cabbage
Now, let's look and see what recipe we want to do this week -
well, how about the Mexican Chicken recipe? It's another Crock pot recipe, but they seem to be the way I'm rolling right now. This recipe also comes from the Gooseberry cookbook "Super Fast Slow Cooking" and it's a new recipe for me too.
15-oz can black beans, drained
2 15-1/4 oz. cans corn, drained
1 c. picante sauce, divided
2 lbs. boneless, skinless chicken breasts
12 8 - inch flour tortillas
Garnish - shredded Cheddar Cheese
Mix together beans, corn, and 1/2 cup picante sauce in a slow cooker. Place chicken on top; pour remaining picante sauce over chicken. Cover and cook on high setting for 2-1/2 hours, or until chicken is tender. Shred chicken and return to slow cooker. Sprinkle with cheese; cover and cook until melted.
Serve with tortillas.
Sounds good to me - how about you?
Just to let you know.......
I'm trying to pull together the other recipes that I have 'highlighted' on the blog so you can go to one place to see them, if you are interested. Give me a couple of weeks to get this together (the 'wee one' seems to take up a lot of my day during the week - I'm not as young as I used to be - LOL!)
I'll be excited to see how things went for you guys! So, Please share.
See ya in a couple of days!