Angie Gets Organized

This is why I'm trying to get organized...for my family. I am a strong believer in family meal time, but I know that without a little planning, it will be hard to keep us all together. It will also be easier to spend money foolishly on prepared foods or fast food. I love trying out new recipes, so this is my site to pass on recipes, while also organizing them into a meal plan. I hope it helps you to keep your family together. I would love to hear what others are having for dinner, or see a new recipe or two! Feel free to leave me some feedback in the comments least then I would know someone is reading this!

It's not gourmet...just good food!

Tuesday, June 14, 2011

Chicken Supreme

Here are two variations of the same for the crockpot and one for stove-top. Both recipes are from the "Meals for a Month" cookbook (Linda Larsen), which means they freeze well.

Crockpot Version:

4 slices bacon
1 onion, chopped
2 cloves garlic, chopped
1/2 c. apple juice
6 boneless chicken breasts
2 c. baby carrots
1 c. shredded or cubed cheese (gouda, muenster, or cheddar)
1 can condensed cream of mushroom soup
1/2 c. evaporated milk (or whole milk)
1 10 oz. package couscous (or rice)

1. Cook bacon until crisp. Remove bacon from pan, drain on paper towels.
2. Cook onion and garlic in remaining bacon drippings 2-3 minutes.
3. Add apple juice, milk, and soup to pan. Stir to combine.
4. Place soup mixture, chicken, and carrots into crockpot. Cook on low for 7-8 hours. Top with bacon and cheese and let melt.
5. Cook couscous (or rice) according to package directions. Serve chicken mixture over the couscous (or rice).

*If freezing for later use: Cook the bacon, then remove to drain. Cook the garlic and onion in the drippings. Add apple juice and chicken to pan, but do not cook. Stir to combine. Pour all into ziplock bag. Attach a bag with carrots, and a bag with the cooked bacon and shredded cheese. Keep together in the freezer with cooking instructions. Reserve soup and couscous in pantry. Reserve milk in refrigerator. When ready to cook, thaw in fridge overnight and then follow above instructions.

Stove-Top Recipe:
This recipe uses the same basic ingredients as the crockpot recipe, except it is reduced to 4 chicken breasts and their is no apple juice used.

1. Cook bacon until crisp, remove from pan to drain on papertowels.
2. Add chicken to drippings, cooking 2-3 minutes on each side.
3. Add onion and garlic to skillet, cooking 4-5 minutes. Add soup and milk, stir to blend.
4. Simmer until chicken is thoroughly cooked.
5. Add bacon and cheese, cover and cook until cheese is melted.
6. Serve over hot cooked rice or couscous.

*Freezing Instructions: Follow directions to step 4. Chill chicken and soup mixture. Place in ziplock bag. Attach separate bag with cooked bacon and shredded cheese. When ready to use: thaw in fridge overnight. Reheat chicken and sauce in pan, until hot. Add bacon and cheese, cover and cook until cheese is melted. Serve over hot cooked rice or couscous.

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