Given that thought, I'd like to share this recipe with you all because it's probably the easiest and best tasting new recipe I've made in a while. It wasn't too heavy or too filling, but it satisfied our hunger. And it's easy to make a low-fat version. I served it over rice, along with English peas. I will also include that recipe here. If anyone tries these, let me know what you think!
CROCK POT CHICKEN AND MUSHROOMS
Wash 4 boneless, skinless chicken breasts, and trim off the extra fat. Brush lightly with 2 tablespoons melted butter (or olive oil). Sprinkle with salt and pepper and place in the crock pot. Sprinkle 1 envelope of dry Italian salad dressing mix over the top of the chicken. Cover, and cook on low for 5 - 6 hours, making sure to turn the chicken every couple of hours to ensure even cooking. One hour before serving time, in a medium saucepan combine 1 can cream of mushroom soup (can substitute low fat soup), 1 block (8 oz.) of cream cheese cut into cubes (can substitute low fat or fat free cream cheese), and 1 small onion, diced. Cook and stir until smooth. Pour into the crock pot over chicken, then add 1 cup chopped mushrooms. Cook an additional 30 minutes on low. Serve over cooked rice or noodles.
ENGLISH PEAS
Blanch 1 pound peas just until tender. To Blanch: Fill a medium sized pot with salted water, and bring to a boil. Add the peas, bring the water to a boil again, and cook for approximately 3 minutes. Drain the boiling water from the peas and dump the peas into a bowl of ice water. Let sit in the ice water for 2 - 3 minutes, just until cool.
After blanching the peas, drain the ice water and return the peas to the pot. Over medium-low heat, toss the peas lightly with 2 ounces (1/2 stick) melted butter, 1 teaspoon chopped tarragon, 2 green onion stalks (chopped), 1 teaspoon dried, chopped chives, 1 1/2 teaspoons lemon zest, 1 1/2 teaspoons chopped thyme, and 1/4 teaspoon salt.
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