Quick Coconut Curry

Phewf, we've had a long dry spell but we have still been cooking and are ready to rev things up. This proved to be a quick and tasty after-work-meal. That means little prep and a short cook time!

This mild coconut curry with just a very small kick of spice will please a crowd.

Prep time: 5 minutes
Cook time: 20 minutes

Serves approximately 4 adults

Ingredients

Combine a mix of your favorite veggies. To keep it quick, we used a frozen mix that included a few of our favorites:

Broccoli
Carrots
Green beans
Sugar snap peas
Water Chesnuts
Bell Pepper
Celery
Onion

We also quickly fried up and added a few mini sweet peppers to beef it up a bit.

Optional: Thai green basil


For the Curry:
1 Tablespoon coconut oil (can sub olive oil)
6 garlic cloves, diced
1 teaspoon ground ginger (or 1 tablespoon fresh)
1 tablespoon yellow curry powder
1 pinch Cayenne or 1 dried red chili pepper, diced (can add more if you want more heat)
1 cup vegetable stock
2 cans coconut milk (can use Light for thinner curry)
Salt, to taste
White pepper, to taste (can use black pepper too)
Coconut, shredded
Cilantro, to garnish


Coconut Rice:
1 cup rice, white or brown
1 cup coconut milk
1 cup water

*you can also use quinoa instead of rice


Directions

Add coconut oil and garlic to pan over medium heat. Once oil is melted add mixed veggies and fry for 2-3 minutes. You might need to fry for a few more minutes if veggies are frozen. Add ginger, curry powder, Cayenne, vegetable stock, coconut milk, salt and pepper. Bring to a simmer then reduce heat slightly and cook for 10-15 minutes or until curry is hot and vegetables are tender.

Once the curry is simmering, add all coconut rice ingredients to a rice cooker (making sure to rinse your rice first). For more details about how to make coconut rice without a rice cooker see our post here - however, a rice cooker is totally worth it, especially if you are looking to make quick meals!

Serve curry over coconut rice (or quinoa) and top with coconut flakes and fresh cilantro.

Zesty Chicken Tacos

Summer time is the perfect time to use the crock pot. Besides the fact that you don't have to heat your kitchen up to a million degrees, you can just throw a bunch of stuff in, turn it on, and walk away. Major bonus in my eyes!

These tasty tacos are a perfect example of crock pot ease, and they are delicious to boot! In fact, while we were cleaning up dinner, my husband said "those were great. Let's have them again."

I think I can manage that!

Zesty Chicken Tacos

4-6 Large Chicken Breasts {boneless/skinless}
1/2 of a small bottle of Kraft Zesty Italian Salad Dressing
1 packet of dry Ranch Dressing mix
1/2 Cup Water
1/2 TBSP Minced Garlic
1/2 TBSP Chili Powder
1/2 TBSP Ground Cumin

Place Chicken in crock pot. Mix the remaining ingredients in a bowl and pour over the meat. Cook on high for about 6 hours, or on low for about 8. When chicken is cooked through, shred and return to crock pot. Serve on tortillas as a chicken taco, or over a bed of lettuce as a salad. Delicious either way! We like to add cheese, avocado, tomato, and black beans... but the chicken is so flavorful, you can really eat it all by itself!

Garlic Ranch Chicken

I recently joined a freezer meal exchange group.  This is the meal I'm using for my swap tonight.  I tried it out last week and my family really liked it and the fact that it only has five ingredients and takes about five minutes to assemble were major winners in my book!

Garlic Ranch Chicken

Originally found at: fabulesslyfrugal.com

4-6 Chicken Breasts (boneless, skinless)

1 packet of Hidden Valley Ranch dressing

1 c. milk

1 c. mayonnaise

2 Tbsp dried minced garlic

Combine all ingredients, except chicken, in freezer bag.  Add chicken.  At this point you can either freeze the meal for a later date or let it marinate in the fridge. 

Cooking Instructions:

Thaw prior to cooking if you want to grill the chicken.  Grill it up and enjoy.

If you want to bake the chicken then thaw it just enough to remove the chicken from the bag.  Place chicken in 9X13 inch baking dish and bake at 350 degrees for approximately 1 hour.

Yummy sides:

Green salad

Corn on the cob

Steamed veggies

Teriyaki Bowls

This recipe is actually one of Andrea's, but I made it last week and thought I would share it here. It was so delicious! The sauce was amazing and I just wanted to keep putting more in my bowl! It came together fairly quickly and I was able to do all the chopping and preparation earlier in the day while my babies were sleeping. This will be one we make again and again!!

Teriyaki Bowls

Sauce:
1 Cup Water
1/4 Cup Soy Sauce
1/4 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger
5 tablespoons packed Brown Sugar
1-2 tablespoons Honey
Chili Paste or Oil to your liking, optional (I did about 1/2 tsp chili oil)
2 tablespoons Cornstarch
1/4 Cup Cold Water

Sliced variety of stir fry veggies, such as:
Broccoli
Carrots
Zucchini
Onions
Peppers
Water Chestnuts
Baby Corn
Asparagus
etc.

Hot Cooked Rice
Grilled and sliced Chicken Breasts (approx. 2-4 breasts)


In a sauce pan, heat all the sauce ingredients except cornstarch and 1/4 cup water. Dissolve cornstarch in water and slowly add to sauce mixture. Cook on medium heat, stirring until slightly thickened. If mixture gets to thick, just add more water to thin it to the consistency you like.

In a separate pan, sauté your vegetables until tender crisp.

Grill chicken to your liking. I went fairly basic because I wanted the flavors of the teriyaki sauce to be the boss in this dish. I just used a little salt, pepper, garlic and seasoning salt to give the chicken a little flavor. Slice up your chicken and layer it in a bowl with your hot cooked rice and vegetables. Pour the teriyaki sauce on top and enjoy!

Island Chicken Kebabs

I moved a few weeks ago, and my new oven seems to hate me. Every time I use it I am worried I will burn the house down. Seriously. I made rolls last night and cooked them for much less time than required, and guess what happened? Burned!! My sweet husband humored me and ate them, but they weren't great. I'm thinking its getting back at me for telling it I wished it was gas instead of electric. I will eventually figure this thing out, but for the time being, I am using my crock pot and my awesome little grill as much as possible.

In enter these kebabs. I have made them twice in the last 10 days. They are delicious and flavorful and don't require the use of that darn oven (did I mention there is no window on it? why would an oven ever even be designed without a window? I am seriously at a loss.) You can put any veggies on these kebabs, as long as they will hold up on a skewer. Just make sure you soak your sticks for a few hours before putting them on the grill... otherwise you may get a burned kebab!

Island Chicken Kebabs

1/3 cup oil
3 tablespoons freshly squeezed lemon juice 
2 tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3-4 chicken breasts, cut into 1-2 inch cubes

Fresh Veggies
we like:
pineapple
purple onion
red pepper/orange pepper
zucchini

Mix first 7 ingredients in a bowl or large ziplock bag. Add chicken and refrigerate for at least 3 hours, and up to 10 hours. Soak bamboo skewers for a few hours while the chicken is marinating. At this point I like to slice up all my veggies and set them aside in the fridge. When we are ready to eat, I pull everything out and layer them on the skewers. Grill for about 4-5 minutes per side, making sure chicken is cooked through and veggies are slightly crisp, but not raw. 

slightly adapted from Mels kitchen cafe

Zucchini Corn Cakes

With summer just starting, many of you will have a plethora of zucchini in that home garden you planted. When you get tired of eating it steamed and in bread form, this is a great alternative! We've been making this recipe for a few years now, thanks to my wonderful friend Meredith.  Thought you could use it when you are scratching your head over what to do with all that darn zucchini! Great as a side dish or as a meal by themselves. We love these!

Zucchini Corn Cakes

2 TBSp finely chopped fresh mint
4 seeded, diced tomatoes (I use Romas because they are so firm)
4 ears of corn, roasted and corn scrapped off (or two cans of corn drained)
4 small zucchini, grated
1/2 cup finely diced white onion
2 eggs, separated
1/2 tsp. salt
1 tsp. baking powder
2/3 c. flour
1/2 c. vegetable oil
Sour Cream

Combine mint and tomato in a small bowl.  Set aside.  Combine corn, zucchini, onion, egg yolks, salt, baking powder, and flour in a bowl until well incorporated.  Beat egg whites until stiff peaks form.  Fold egg whites gently into zucchini mixture. Heat vegetable oil in large pan.  Use a 1/3 measuring cup to scoop zucchini mixture into hot oil.  Flatten to form a pancake.  Flip when the side facing down in light brown and crisp.  Allow other side to do the same.  Serve warm topped with sour cream and tomato mint relish. Makes 12 cakes (you will always wish you made more!)



photo courtesy of my friend, Meagan.

Cream of Broccoli Soup

It's been a long time since I, or any of us for that matter, have posted on here. I thought I'd break the streak with one of my favorite winter recipes. I know we already have a Broccoli Cheddar Soup recipe on here, but this is quite different. The secret ingredient which makes this soup especially unique is the white pepper. The original recipe came from a friend, Jean A., in my ward here in Sugarhouse. Enjoy!

Serves 8

6 cups broccoli, chopped & steamed
5 medium potatoes, peeled, cubed & boiled
1 1/2 cups carrots, peeled, sliced & steamed
1 onion, chopped
4 tablespoons garlic, minced
1/2 cup butter
1/2 cup flour
1 tablespoon salt
1 teaspoon - 1 tablespoon white pepper (to taste)
1 teaspoon red pepper flakes (optional)
6 cups milk or half-&-half
2 cups broth, veggie or chicken
3 cups cheddar cheese

1. Steam or boil broccoli, potatoes & carrots until tender.
2. Saute onion and garlic in butter in stock pot until onion is translucent.
3. Slowly add flour to onion and garlic to form a roux.
4. Slowly add milk to roux until there are no more lumps.  Cook on medium heat, stirring often.
5. Puree broth and broccoli in blender. Add to soup base.
6. Add potatoes and carrots.
7. Add salt and pepper, and red pepper flakes if you choose to use them.
8. Simmer until thickens, stirring occasionally.
9. Stir in cheese until melted.

Poppyseed Chicken

This is one of those recipes I have had in my binder for years, and just never got around to sharing it. It is a really simple dish and is great for feeding large crowds.


MAIN INGREDIENTS:
cooked chicken
I can cream of chicken soup
1 cup sour cream
salt to taste

TOPPING:
1 sleeve crushed ritz crackers
1/4-1/2 cup melted butter
2 tsp poppyseeds

- Cook chicken tenders or breasts whichever way you wish.
- Mix Main ingredients together in a bowl, then spread in a baking dish.
- mix topping ingredients together in a medium bowl, then top your chicken mixture with it.
- Bake at 350 for 30 minutes
- Serve over rice

Butternut Squash Soup

Our neighbor brought over 2 ginormous butternut squash this week and we thought a good Autumn soup would be fabulous for such dreary weather we have been having here in Utah. I found a variation of this recipe and tweeked it a bit to my liking. It turned out SO spectacular, I had to share it. YUM!


Makes 6 servings

INGREDIENTS:
6 TBsp chopped onion
4 TBsp butter
6 cups (2 lbs) butternut squash
3-4 cups chicken stock
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
1 8oz pkg cream cheese

In order to make the squash a bit easier to work with, bake your squash in the oven at 350. Cut your squash in half and put face down in a pan. Bake at 350 for about 40 minutes (You can skip this step). Next, cube the squash.

In a large saucepan, saute onions in margarine until tender. Add squash,Chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

(Tip: If you are making excess, you can freeze your soup when complete. Just be sure to leave out the cream cheese. Then when you thaw it out, add the cream cheese and voila!)

Chicken Cordon Bleu

This recipe is also mom's, by way of her sister Andrea Pederson. We made this dish today when we had my mission President over for dinner. What a hit! I just had to share it with you all. I forgot to take a picture so the one I have is of a leftover.

Cream Cheese Filling
(note: this recipe is for around 20 chicken breasts. Be sure to modify to your group size.)

5-8 oz packages cream cheese
1 small pkg (5 oz) blue cheese
3/4 tsp salt
3/4 tsp pepper
1/2 tsp garlic powder
a few shakes of dried onion (1/2-1 TBsp)
a few sprinkles of dried parsley
3-4 strips of cooked and crumbled bacon (optionsl)

After pounding chicken down, add the following ingredients onto the chicken:

1/2 slice of ham
1/2 slice swiss cheese
2-3 TBsp cream cheese filling, and
a small pile of spinach leaves

Wrap the chicken around it, then roll in melted butter and bread crumbs (poultry stuffing or crushed corn flakes work great as well). Attach with a toothpick. Bake at 350 for 1 hour.

PF Changs Chicken Lettuce Wraps, copycat recipe

I made this recipe again this week, and really like it. I might add some chopped up peanuts and a little more spice to it next time. Maybe a touch of red pepper. This recipe calls for a couple of ingredients you may not typically have on hand, but once you buy them they last a long time. (for example rice vinegar, sesame oil, and red chili paste). This recipe is also a little more involved than the Spicy Ginger wraps posed previously, but once you have made it once, it is a breeze.

Ingredients:

3 TBsp oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 TBsp chopped onion
1 tsp minced garlic
4-5 leaves of iceberg lettuce

Special Sauce:

1/4 cup sugar
1/2 cup water
2 TBsp soy sauce
2 TBsp rice wine vinegar
2 TBsp ketchup
1 TBsp lemon juice
1/8 tsp sesame oil
1 TBsp hot mustard
2 tsp water
1-2 tsp garlic and red chili paste

Stir Fry Sauce:

2 TBsp soy sauce
2 TBsp brown sugar
1/2 tsp rice wine vinegar

DIRECTIONS:

1 - Make the special sauce by dissolving the sugar in water in a small bowl.
2 - Add soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil.
3- Mix well and refrigerate sauce until you are ready to use it.
4 - Combine the hot water and hot mustard and set aside.
5 - You will eventually add the desired amount of mustard mixture to the special sauce, and pour over the lettuce wraps.
6 - Bring oil to high heat in a wok or frying pan.
7 - Saute chicken breasts 4-5 minutes on each side until done.
8 - Remove chicken from the pan and cool.
9 - Keep oil in pan hot.
10 - As chicken cools, mince water chestnuts and mushrooms to about the size of a small pea.
11 - Prepare the stir fry sauce by mixing ingredients in a small bowl.
12 - when chicken is cool, mince it as well.
13 - With the pan still on high het, add another TBsp oil.
14 - Add chicken, garlic, onions, water chestnuts, water chestnuts and mushrooms to the pan.
15 - Add the stir fry sauce to the pan and saute for a couple minutes. Serve in the lettuce cups.
16 - Top with the special sauce.

Spicy Ginger Chicken Lettuce Wraps

I have been terrible about taking pictures lately, but decided I just needed to post these recipes anyway. This is Annalisa's recipe that we have been making for years and I have wondered for some time why it never made it's way to the blog. They are super fast to make and amazing!

15 min prep time
15 min cook time
yields 4 main dish servings

3 TBsp soy sauce
1 TBsp grated, fresh ginger (can substitute for ground)
1 tsp sugar
1/8 tsp crushed red (cayenne) pepper
1 garlic clove, minced
1 lb chopped up chicken (approximately 3 small chicken breasts)
2 medium stalks celery, chopped
1/2 cup chopped water chestnuts
1/4 cup chopped peanuts
8 - 12 large boston lettuce leaves or iceberg

1- In a cup combine soy sauce, ginger, sugar, pepper, and garlic. Set aside.
2 - Heat nonstick 10 inch skillet over medium-high heat until hot. Add hicken and cook4-5 minutes or until no longer pink.
3 - Add celery to chicken in skillet and cook 2 minutes, stirring occasionally. Add water chestnuts and soy sauce mxture. Cook 1 minute to blend flavors. Stir in peanuts.
4 - Divide chicken mixture among lettuce leaves, fold leaves over and enjoy!

Manicotti

I am no Italian Food expert, but this recipe in my opinion is delicious. I got it from a friend's recipe exchange 6 years or so ago and have made it a few times since. Last night I made it again but forgot to get pictures.

Sauce Ingredients:

1/2 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
2/3 cup tomato paste
1/2 tsp salt
1/2 clove grlic, minced
1 quart sized can diced, stewed tomatoes
1 tsp parsley
1/2 tsp pepper
1 tsp sugar
1/2 tsp Italian seasoning
2 cups water
1/2 tsp basil

Brown ground beef, onions and peppers. Simmer all ingredients together for 15 minutes.

Cook manicotti shells for only 4 minutes in boiling water.

filling ingredients:

1 container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese or romano cheese
1 egg
1/2 Tbsp parsley
1/2 tsp salt
1/8 tsp pepper

Fill shells with filling. Spread half of the sauce on the bottom of a 9x13 baking dish. Place shells in the dish, and pour remaining sauce on top. Cover and bake at 350 for 20-30 minutes.

Easy BBQ Pork Tenderloin (crock pot)

As we strolled through Walmart on Saturday my husband found a yummy looking pork tenderloin and since we hardly ever buy them he suggested we give it a try.  This meant I needed to do some research and find a good recipe.  I found yummy recipe on food.com and it seemed to be a hit at our house.  Even my 4 year old kept coming back for more {off of my plate!} :)  I hope you like it too.

BBQ Pork Tenderloin in the crock pot

3 lbs pork tenderloin

8 oz BBQ sauce (we used Sweet Baby Ray's)

1 small onion (minced)... (I used half of a big onion)

2-3 garlic cloves (minced)

a few dashes of hot sauce (I just used tobasco)

salt

pepper

Salt and pepper pork tenderloin and place in crock pot.  

Add garlic & onion.  

Pour BBQ sauce over the top of your meat and then stir to distribute evenly.  

Cook on low for 6-7 hours.

Meat will be very tender and very delicious.  

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Rosemary Pork Tenderloin

2 pork tenderloins
3 TBsp olive oil
1 TBsp white whine vinegar
1 TBsp soy sauce
1 tsp worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 TBsp chopped fresh rosemary

Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or over night in the refridgerator. Grill on the barbeque or broil in the oven, turning often, until internal temp reaches 145 degrees. Let stand 10 minutes, tented loosely with foil, before slicing (temp will rise to 155 degrees while standing). Slice and serve.

Chicken Feta Wraps

2 TBsp olive oil
1 onion, diced
1 (10 oz) pkg white mushrooms, sliced
3-4 cups cooked, shredded chicken
1 (10 oz) package frozen corn, thawed
1 cup salsa verde

flour tortillas, warmed
fresh baby spinach
crumbled feta cheese

Saute onion in olive oil over medium heat for 5 minutes, or until soft. Stir in mushrooms, cover and cook for 3-5 minutes more. Remove lid and cook uncovered until liquid evaporates and mushrooms begin to brown. Add chicken, corn and salsa verde. Cook until sauce thickens slightly, about 5 minutes. To serve, roll filling, spinach and feta in warm tortillas.

Rice Salad

Please, look past the fact that my table cloth looks like it just went through a tornado, and enjoy the deliciousness of this salad.


I first had this salad last summer when I was visiting a friend in Salt Lake. Her mama invited us over for dinner, and I totally shoveled this stuff in. I LOVE it! It is a delicious mix of veggies, rice, and a saucey dressing. I find that it tastes great the 2nd day, but it is best enjoyed the day you make it. This salad has got so much going on that you can serve it as a meal by itself, or smaller portions can be a side dish.


{& if you are feeling particularly lazy, buy one of those rotisserie chickens and pull the meat off the bone. Or the prepackaged chicken strips would also work well!}

Rice Salad


Salad
1 Package Uncle Ben's Rice (or equivalent of another brand)
1 Cup Brown Rice (cook with chicken broth)
Juice of one Lemon
3 Chicken Breasts, grilled & sliced
4 chopped Green Onions
4 ounces Pea Pods, cut into thirds
1 Avocado, diced
1 Cup Pecans, chopped
1 Red Pepper, chopped
 
Combine and toss in a large bowl.
 Dressing
2 Cloves Garlic, minced
1 TBSP Dijon Mustard
1 tsp Salt
1/2 tsp Sugar
 1/4 tsp Pepper
1/3 Cup Rice Wine Vinegar
1/3 Cup Olive Oil
 
Combine and dress the salad. 

Roasted Chicken with Peppers

I've been a bit absent lately...

You see, we are moving, and moving is a pain in the rear end!!

So all the time I want to spend cooking, I end up spending on a lot of other horrible practical things.

But, don't worry, I have still been sneaking some real cooking in.

I mean after all, you can only eat animal crackers for so long before you start to feel disgusting and realize you need some protein in your diet...

and if its protein you need, then this is a recipe I would highly recommend!

Our friend Dave made this delicious chicken for us last summer.
I could smell it as we walked up 3 flights of stairs in their apartment complex, and I just hoped that it was coming from their apartment. I was very happy when they opened the door and I was enveloped by the smell of roasting chicken & balsamic peppers. Its one of those recipes that I requested while I was eating it. Come to think of it, I may have requested it about 4 times by the time I had cleared my plate! Hey, if I like it, I'm just gunna ask you for it until I get it!! I'm pretty persistent like that.

Roasted Chicken with Peppers

3/4 tsp. Salt, divided
1/2 sp. Fennel Seeds, crushed
1/2 tsp. Black Pepper, divided
1/4 tsp, Garlic Powder
1/4 tsp. Dried Oregano
4 Chicken Breasts, boneless/skinless, thawed
2 TBSP Olive Oil, divided
2 Cups Red bell Peppers, thinly sliced
1 Cup Yellow Bell Peppers, thinly sliced*
1/2 Cup Shallots, thinly diced
1 1/2 tsp. Fresh Rosemary, chopped
1 Cup Chicken Broth
1 TBSP Balsamic Vinegar

If chicken breasts are very thick, take them and place {one at a time} in a thick ziplock bag. Pound them until they have thinned out. You don't want really thick chicken for this recipe. Preheat oven to 450 degrees.

Heat a skillet over medium-high heat. In a small bowl, combine 1/2 a teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with most of the olive oil, and then sprinkle your spice rub all over it. Add about 1-2 teaspoons oil to your pan. Add chicken and cook for 3 or 4 minutes, or until browned. Turn once and cook other side for about 2 minutes. Arrange chicken in a 9x13 inch baking dish that has been lightly coated with cooking spray. Bake in preheated oven for 10-20 minutes, or until done when sliced.

Heat small amount of olive oil in the same pan {if more oil is needed}. Add your peppers, shallots, and rosemary & saute for about 4 minutes. Stir in chicken broth, making sure to scrape pan to loosen all the little brown bits. Reduce the heat and simmer for about 5 minutes. Increase the heat to medium-high and stir in balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 3 minutes, stirring frequently. Immediately serve peppers over roasted chicken.

*Sometimes I use all red peppers. They are my favorite and what I usually have on hand.

Pantry Honey-Mustard Chicken

The other day I found myself at 6pm without dinner plans. Instead of running to Little Caesars immediately, I stopped to think for a minute. I remembered coming across this recipe while reading through a recipe book and decided to give it a shot. It is totally kid friendly, my 2 year old gobbled it right up. And an added bonus was that we had everything on hand. This is definitely not an entertaining recipe, but good for a quick, easy, last minute meal that your family will eat.


1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise, regular or light
2 (12.5 ounce) cans chicken, drained
2 TBsp honey
1 TBsp spicey brown mustard
1/4 tsp pepper

chopped peanuts
cooked white or brown rice

Place soup, mayo, drained chicken, honey, mustard, and pepper in a large skillet. Bring mixture to a simmer, stirring to break up chicken pieces. Serve over rice and top with lots of chopped peanuts.

Sunday Chicken

Tonight we are having one of our favorite crock pot recipes for dinner.  I love making dinner in the crock pot because I can put everything together in the morning when I'm in the groove and then forget about it all day long, especially when things get hectic as the boys all get home from school.  I hope you like this one too.

Sunday Chicken

desired number of chicken breasts (I use frozen...boneless, skinless)
2 cans cream of chicken soup
1 packet of dried onion soup mix
1/2 - 1 cup sour cream

In a bowl, mix your cream of chicken soup with your dried onion soup mix.  Pour over the top of the chicken you have put in your crock pot.  Cook on low for 6-8 hours.  (My crock pot cooks really hot and on low it only takes me about 4-5 hours.)

About 45 minutes before serving, add your sour cream.

Goes great with stuffing or rice-a-roni & green beans.  We also like having homemade rolls on hand with this recipe.  Enjoy.