After putting this week’s menu together, I realized it could be called Repeat Week! This is the first week since I started cooking regularly in January that every meal is something that I’ve already made.
Archive for April, 2009
I have had this recipe saved for awhile now, and decided that it was finally time to try it! After having it, though, I was mad at myself for waiting so long! It was very good. Rick said it’s definitely on our list of favorite meals. I have a feeling I’ll be making it again very soon!
4 chicken breast halves
1/2 cup white wine
1 can cream of mushroom soup
4 oz. can mushrooms (or more, if you prefer, but 1 can was all I had)
1 cup sour cream
1/4 cup flour
pepper to taste
paprika to taste
rosemary to taste
garlic and wine seasoning, to taste (optional, or use garlic powder instead)
Put chicken breasts in your crockpot, and sprinkle with seasonings.
In one mixing bowl, combine wine, soup, and mushrooms. In a separate mixing bowl, combine sour cream and flour. Pour sour cream mixture into wine mixture and stir to combine. Pour this over the chicken.
Cook on low for 6-8 hours. We served ours with spaghetti and french bread rolls! (My first time making bread, and I am very proud of myself for how they turned out!)
When we were cleaning out the fridge, I found some applesauce that I had forgotten I had. I remembered a recipe that I found on A Year of Crockpotting for applesauce chicken, so I decided it would be the perfect time to try it! Rick and I both really liked it. The cinnamon gave it a nice flavor, although if I made it again, I’d probably add a bit more.
4 chicken breast halves
1 1/2 cups applesauce
1 T minced onion
1 T apple cider vinegar (I used regular vinegar)
1/4 tsp cinnamon (I would suggest adding more if you want the sweetness to be added)
1/2 tsp black pepper
2 cloves garlic, minced
1/4 tsp red pepper flakes, optional (Rick added some to his portion, and said he preferred it that way. I’m not a fan of overly spicy things, so I left them out of mine.)
Place chicken breasts in crockpot. In a bowl, mix the applesauce, vinegar, garlic and spices. Pour over chicken.
Cook on low for 5-7 hours or on high for 3-4. We served ours with white rice.
(I really need to learn how to take better pictures of food. Trust me, it tastes a lot better than it looks!)
Adapted from A Year of Crockpotting
With moving last week and spending the week before that packing, blogging (and cooking in general, for the most part) was put on hold. But now that things are finally started to settle down again, Crockpot Tuesdays is back!
Because we haven’t had time to do a real grocery run and our cupboards are pretty bare, I wanted to find a soup that was fairly simple to make that would provide a lot of leftovers for the week. This recipe seemed like the perfect fit. It tasted great, and the pepperoni gave it a little kick of spicy flavor.
1 jar (14 oz) of pizza sauce
3 empty jars full of water
1/2 red onion, chopped
1 cup sliced mushrooms
1 can diced tomatoes, drained (I used diced tomatoes with chiles because it’s all I had)
2 already-cooked Italian sausages
1 cup sliced pepperoni, sliced in quarters
8 fresh basil leaves, chopped; or 1/2 T dried (I used dried)
1 T dried oregano
1/2 to 1/3 cup of dried pasta (according to the Crockpot Lady, if your pasta is tiny, use 1/3 cup; if it’s big, use 1/2)
Put veggies in the crockpot. Cut up the sausage into small pieces. Add to crockpot. Add the pepperoni, basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.
Cook on low for 7-9 hours.
Thirty minutes before serving, add the dry pasta, and turn to high. When finished, top with mozzarella cheese and enjoy!