Frugal Cooking Corner

18 inch Doll Dance Clothing

2012-02-08T13:44:00.000-06:00

Well, I have been in a mood to sew some quick and easy projects. (I promise I will get back to cooking soon.)

Today, I decided to sew a dance outfit for my daughter's American Girl doll. I made her an outfit to match the one's she wears. This could also be used to make a swimsuit for the doll.

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The week ahead and meal plan

2012-02-06T06:32:00.000-06:00

This week is going to be a long busy boring week for myself. I have many goals for the week ahead and somehow I have to fit all of them in between work and school. UGH! I really will be glad when I am able to think again.

Goals for the week:
exercise 6 times this week (taking the kids to the pool is exercise if I walk in the water the whole time they are playing).

Make all dinners at home this week. I succeeded in this last week and would really like to do it again

Stop unexpected trips to the grocery store.

Get my papers written before the due dates

Make American Girl Doll Clothes to sell

WHEW!! A busy week for sure!

Menu Plan for the week ahead:

Monday: Sloppy joes and fruit kabobs

Tuesday: Mushroom Beef roast

Wednesday: Chicken Pot pie

Thursday: leftovers

Friday: (Not Sure) Have a benefit to attend

Saturday: Homemade pizza night

Sunday: Lemon chicken
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New American Girl Doll Clothing Project!

2012-02-04T13:25:00.000-06:00

I have a daughter, who dances competitively and also loves her American Girl Dolls. I have been wanting to make her a warm up that matches her competition team warm up and I took advantage of the snowy weather today to make her an outfit! Here are some pictures.

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Friday FInds 2/3/12

2012-02-03T17:29:00.000-06:00

It is Friday!! Yeah! I made it through this wonderful week. I am so excited to share my Friday finds with you this week. These are all baking recipes I hope to make this weekend for a bake sale on Tuesday!

Source: sixsistersstuff.com via Angela on Pinterest

Source: ourbestbites.com via Angela on Pinterest

Source: crazyforcrust.com via Angela on Pinterest

Source: browneyedbaker.com via Angela on Pinterest

Source: tastebook.com via Angela on Pinterest

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Greek Tomato Soup

2012-02-02T08:30:00.000-06:00

This is a hearty, rib-sticking soup. Just add hot rolls and you have a winter meal to
warm you body and soul.

3 Tbs. olive oil
6 C. cabbage, finely shredded
3 C. onion, finely sliced
2 - 14 oz. cans tomato soup
1 28-oz. can chicken broth
1 C. beef broth
2 Tbs. sweet pickle relish
salt and pepper to taste
feta cheese
Directions

In Dutch Oven, heat oil until it ripples. Add onion and cabbage and stir until the onion is soft and translucent. Add the soup and broths. Bring to boil, stirring occasionally.

Reduce heat and simmer for about 45 minutes or until the cabbage is VERY tender. Add pickle relish, salt and pepper, bring back to simmer and serve with feta cheese to sprinkle on top

Healthful HOT wings

2012-02-01T16:36:00.000-06:00

Just in time for the superbowl. This is a great healthy wing recipe. The wings are baked not fried. Try it you may like it!

BAKED BUFFALO WINGS

Makes 6 servings.

FOR THE DIP---

Salt and Pepper

1 tbs skim milk or buttermilk

2 tbs light mayonnaise

3/4 cup plain nonfat Greek yogurt

Juice of 1/2 lemon

1 clove garlic, chopped

1/4 cup crumbled blue cheese

FOR THE WINGS---

1 tbs honey

2 tbs paprika

1 cup fat free low sodium chicken broth

4 carrots, cut in half

3 pounds chicken wings, split at the joints, tips removed

2 tbs unsalted butter

1/2 cup hot sauce

2 bay leaves

4 stalks celery, cut into thirds

MAKE DIP---Pulse yogurt, blue cheese, mayo, garlic, milk and lemon juice in a food processor or blender until combined but still chunky. Season with salt and pepper. Cover refrigerate. MAKE WINGS---Heat oven to 425°. Coat a rimmed baking sheet with cooking spray. Put chicken wings in a skillet, add 3 pieces of celery, 3 pieces of carrot, bay leaves, broth, hot sauce, paprika, butter, honey and 1/2 cup water, bring to a simmer. Simmer until chicken is almost cooked through.

---Transfer wings to baking sheet and arrange in a single layer, reserve sauce in skillet. Bake wings until skin is golden and crisp, 35 min. Simmer reserved sauce until slightly thickened. Discard celery, carrot and bay leaves. Reserve one quarter of the sauce for serving. Return wings to skillet and toss with remaining sauce. SERVE wings with blue cheese dip and reserved sauce, cut remaining celery and carrot into sticks to serve on the side...

Cherries on the snow

2012-02-01T16:33:00.000-06:00

This happens to be my favorite candle of the year and also my favorite recipe! Great for Valentine's Day!

Cherries In The Snow

8 oz cream cheese, softened - fat free works fine
1 cup sifted powdered sugar
12 oz tub Cool Whip, thawed
8 cups 1" angel food cake cubes
20 oz can cherry pie filling

Beat cream cheese at medium speed of a mixer until smooth. Gradually add powdered sugar, beating until blended. Gently fold in whipped topping. Place half of cake cubes in a large glass bowl. Top with half the cheese mixture. Spread half of cherry pie filling over cheese mixture. Repeat layers in same order.

Cover and chill. A ready-made angel food cake will work just fine for this recipe.

Great Potato Side Dish

2012-01-31T19:17:00.000-06:00

I love making new potato dishes. My family loves potoatoes and we eat them in many different forms. Side dishes are not something I think of to make all the time, so I decided to make this the other night. My family loved them. Please try them and let me know what you think.

Crunchy New Potatoes

12 small new red potatoes
2 c crushed cornflakes
1 pack ranch dressing
8 T melted butter
Dash of pepper

Heat oven to 400 degrees. Cook potatoes 25 minutes in boiling water then drain. Cool
slightly then peel. Mix the dressing, pepper, and crumbs in a bowl. Dip potatoes in
melted butter and roll in crumb mix. Put in the bottom of a sprayed 8x8 dish and bake
25 minutes. These are great with grilled chicken, fish, or baked ham.

National Hot Chocolate Day

2012-01-31T17:29:00.000-06:00

Today is National Hot Chocloate day!! Yeah..except in Iowa it was in the 50's today. Not so much a hot chocolate day. Here is a great recipe if you are in the mood to have your own cup.

Mexican Hot Cocoa
3 1/4 cups 2% milk

6 ounces white chocolate, chopped

1 egg, beaten

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

Place the white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth.

Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. It will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at your desired temperature. Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

Change is Happening!

2012-01-26T12:34:00.000-06:00

This week the true reality hit me..a bit late for a New Year's Resolution, but somewhere over the last few years I have become FAT! Not just FAT, but OBESE. Yes, just like many American's. I never lost the weight from my babies, and just kept packing on the pounds.

I had a physical and my blood pressure was creeping into the high range. My mom has just been diagnosed with lung cancer and the prognosis is not going to be good. I am now under more stress than ever before and decided to make some life changes to become healthy in my mind, body, and spirit. I have adjusted my menus and am starting to change the way my family eats.

I also joined the Y. I feel so out of place in a gym. I have not been in one in about 15 years. Now, this may be part of the problem. I am following the babystep method of change by changing items monthly.

I am taking advantage of my wellness program at my work and now I have been exercising for the past week. I feel great and have a lot of motivation. I am going to be weighing in with all my readers weekly. This week I have lost 3 pounds. Yeah for me! I am now a whopping 183 lbs. I am hopeful that I will lose at least 30 lbs. by July because we have a large trip we are taking. Keep tuned in for my progress.
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My daughter's first ballet--THE SNOW QUEEN

2012-01-19T09:19:00.000-06:00

Today's post is a bit off the frugal cooking corner topics, but I just have to brag a little. My daughter has attended dance classes for the last 5 years. She started when she was three. This year she tried out for a ballet that is being put on by another school in my town. As an eight year old, I feel she has talent, but I really didn't know. That was until she stepped way out of her comfort zone and tried out for this ballet. She went into the audtition not knowing anyone. She was very nervous and wanted to leave. I told her to go ahead and try out and guess what she got a part! What a proud mom that made me. Week after week we have went to practices on Friday nights. She has missed birthday parties, but tonight marks the end of this journey. I am so proud of all her hard work. This weekend will be the show. There are two shows on Saturday. At 2 pm and 7 pm. If you are in the Des Moines area this show will be at adventureland and tickets are available at the door. Come see this wonderful Show! If you are interested in learning about the show check out this site: Principle Dance Corps

Homemade Playdough

2012-01-09T11:40:00.000-06:00

It is winter here in Iowa (even though it doesn't feel like it) and my children are starting to get the cooped up feeling. Today the playdough toys came out and we figured out that our playdough was no good. I had too much to do to warrant another trip to the store, so I looked up a recipe for homemade playdough and much to my surprise it was great. This recipe used items I already had in my kitchen and the bonus was the it was made from koolaid and this made it smell wonderful.

The bonus to this recipe is that it made a large rubbermaid container full. This will give us many hours of play.

Ingredients

2 1/2 cups flour
1/2 cup salt
2 (4 g) packages unsweetened Kool-Aid powdered drink mix
2 cups boiling water
3 tablespoons oil

Directions

Mix flour, salt, Kool-Aid until blended.
Add oil to boiling water, mix with spoon until cool enough to knead.
Continue kneading until color is blended.
Store in air tight bag or container in the refrigerator.

Menu Plan Monday January 9 2012

2012-01-08T18:27:00.001-06:00

Here is to another crazy week. This week we are fully back to busy in my house. We have church classes, I have classes, and my daughter has all her dance classes and extra classes for the ballet she is in. I have planned an easy meal week with crockpots and stir fries. This week all my recipes are new to me and I plan to share the keepers with all my readers.

Monday: Leftovers

Tuesday: Chicken Tortilla Soup Crock pot

Wednesday: Leftovers

Thursday: Gingered Beef

Friday: Fish Nicoise

Saturday: Homemade Pizza

Sunday: Apple Dijon Pork Roast Crock pot

As always I am linking with www.orgjunkie.com

Crab Stuffed Cannelloni

2012-01-08T18:18:00.001-06:00

http://WWW.FOODNETWORK.COM

This dish was super easy and delicious. It is a little more than I want to spend on a dinner, but I used canned crab meat and this saved my dollar amount from buying fresh crab. I think that the whole pan was around $6.00 to make. Still frugal when it lasts for at least two, maybe three nights. This dinner would classify in my book as a fancy dinner. It is something amazing that I would see at a high end restaurant. I took my inspiration for this dish from Giada. It screams Italian, and I wanted to transport myself to my roots. Here is this great recipe. I can't wait for you to try it also.

Crab Stuffed Cannelloni

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)

1 cup skim milk ricotta cheese

3/4 cup grated Parmesan, plus 1/4 cup for sprinkling

1 egg yolk

1 teaspoon basil leaves

1 can lump crabmeat

1/4 teaspoon salt and 1/4 teaspoon freshly ground white pepper

Bechamel Sauce, recipe follows

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce:

5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups skim milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 clove of garlic
1 cup smoked provolone cheese

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Add in the minced garlic and smoked provolone cheese. Remove from the heat and stir in the salt, pepper. If short on time this sauce canbe made ahead and refrigerated for 3 days.

Spinach and Ricotta Stuffed Chicken Breast

2012-01-05T05:41:00.000-06:00

I used this idea from Racheal Ray with a few modifications. I happen to love Chicken Marsala, but didn't have any wine on hand. I did have some white wine on hand and this is the dish I changed up a bit. I happen to love it and it is going to be a mainstay on my menu for this next year. So far, I have stuck to my menu of new meals to us.

Ingredients

Extra-virgin olive oil, for drizzling
4 tablespoons butter, divided
1/2 pound mushrooms, sliced
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
3/4 cup fresh ricotta or sheep's milk ricotta
1 box organic frozen spinach, defrosted, squeezed dry, and separated
flour, for dredging
2 cloves garlic, thinly sliced
1/2 cup marsala wine
1 1/2 cups chicken broth
A handful fresh flat-leaf parsley, finely chopped
almond pilaf, for serving, recipe follows

Directions

In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.

Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with salt and pepper. Roll the chicken into bundles and secure with toothpicks. Season the bundles with salt and pepper and dredge lightly in flour.

Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with white wine. Add the broth and garlic and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Almond Pilaf.

Almond Pilaf:

2 tablespoons butter
1/2 cup orzo pasta
1/4 cup almonds
1 cup long grain rice
2 cups chicken stock

Melt the butter in a saucepot over medium heat. Add the orzo and almonds and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.

Goals for 2012

2012-01-03T18:00:00.000-06:00

I have been sitting and thinking this year already what my goals are going to be.Each year, I try to find goals that I can attain throughout the year. This year, however, I am going to try to aim a bit higher. If I fail then that is okay. I am hopeful that 2012 will be my best year yet.

I want to grow in my professional realm this year. I will be graduating with my advanced nursing degree in August. I am so proud of myself and I have reached many academic milestones. I have been invited to become a member of the national nursing honor society (which I have gladly accepted). Now it is time to find the perfect job.

I also want to create a better blog. My goal is to post at least 5-6 posts each week. I am going to focus on mostly my frugal recipes, but will also throw in a frugal project or two that I work on in my household. I really want to create a place where people can come for a resource on frugal living.

I also need to lose 50 pounds and eat healthier. Therefore, I am going to try to find the healthiest frugal recipes I am able to find. I have a budget of $400 per month for food and toiletries for my family of 4. We live well and do not want for much. I also need to incorporate some exercise into my life. I am starting this by using zumba for my Wii. I will let you all know weekly how this is going for me. I am hoping the pounds will start to decrese. These updates will start beginning next week. I am currently battling some type of respiratory bug and am not able to exercise today.

Here's to a great 2012!

Hot Cocoa Mix-Homemade version

2012-01-03T17:48:00.000-06:00

I made hot cocoa this year for my children's friends. This recipe was very creamy and it is loved by all who have received it. I also have been asked for the recipe many times after someone has tasted the cocoa. If you live in an area where you have harsh winters, then please make some of this and relax in front of a warm fire.

Hot Cocoa Mix

Ingredients

2 cups powdered sugar
1 cup cocoa)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch

Directions

Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

Creamy Chicken and Homestyle Noodles

2012-01-02T16:53:00.000-06:00

I made roasted chicken breasts on Friday night. Saturday night we had a takeout fakeout at home for our New Year's celebration. Sunday night I made this great dish and we are eating leftovers tonight. If you like amish style chicken and noodles, you will LOVE this dish.

The part I loved about this dish is that I didn't have to roast a whole chicken and debone it. I used two leftover large chicken breasts and shredded the meat. I added some celery, onions, carrots, and broth and let it cook away. I then added parsley and the noodles and let it cook about 40 mins. VOILA! done. Not much effort and a great winter meal.

Creamy Chicken and Homestyle Noodles

leftover chicken shredded
2 cups onion chopped
2 cups celery chopped
2 cups carrots chopped
12 cups chicken broth, I use homemade
1 can evaporated milk
salt and pepper to taste
parsley for garnish
1 package frozen Raemes noodles

Cook onion, celery, and carrots until translucent. Add chicken and stock. Cook 1 hour to soften vegetables. Add noodles and cook about 40 mins. Add parsley and evaporated milk and heat till hot. Serve.

I served this with crusty garlic rolls. It was absolutely the best leftover meal I have ever tasted. I can't wait for the leftovers tonight.

Menu Plan Monday 1/2/12

2012-01-02T16:37:00.000-06:00

This year is off to a wonderful start and I have vowed to create a monthly meal plan. This past year, I have successfully planned a week at a time, and some weeks have went better than others.

This year I am tackling monthly meal planning, so that I am able to have a better budget. Sunday night I sat and made up a months worth of meals. I will continue to post my weekly meal plan and then add recipes as able to anthing new I have tried during my week. This month, I am trying many new meals and also have planned with my pantry in mind. I am doing a pantry challenge because I want to do out with the old and in with the new.

Week of Jan 2-2012

Monday: Creamy Chicken and Noodles

Tuesday: Tacos

Wednesday: Ricotta stuffed chicken marsala

Thursday: Orange Pork medallions with roasted carrots

Friday: Leftovers

Saturday: Braciole

Sunday: Ricotta stuffed shrimp canneloni

as always I am linking with www.orgjunkie.com

Cherry Cheese Crepes

2011-12-26T19:51:00.000-06:00

For Christmas morning breakfast, I wanted to cook something festive and a bit more fancy than what I normally do. I chose to make crepes and I had some cherry pie filling in the pantry which was begging to be used. I also found some cream cheese in the fridge and decided to use that. I absolutely love cherry cheese coffee cake and decided to give it a whirl...How hard could it be?

Well, they turned out wonderful. My children were a bit hesitant at first, but then after one bite they loved it. I was asked when I would make them again. I wonder how blueberry would taste?

Cherry Cheese Crepes

Ingredients

1-1/4 cups milk
3 eggs
2 tablespoons butter, melted
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 tsp. vanilla extract
1 can (21 ounces) cherry pie filling
1/4 teaspoon almond extract

Directions

In a large bowl, combine the milk, eggs and butter. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
For filling, in a small bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla until smooth; set aside. Heat pie filling in microwave for 45 seconds add almond extract and set aside.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Stack crepes with waxed paper between. Cover and freeze 10 crepes for another use. Crepes may be frozen for up to 3 months.
Place filling onto the center of each remaining crepe. Top with 2 tablespoons pie filling. Fold side edges of crepe to the center.

MERRY CHRISTMAS

2011-12-24T13:45:00.000-06:00

Wishing you a Merry Christmas...Thank you to all who read this little blog. I am planning for the next year. I hope everyone has a great 2012.

Here are a few of my favorite things:

Ballet/Music

Treats

Trees

Church

Here is to a wonderful holiday weekend

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Pecan Pie Surpise Bars

2011-12-22T13:34:00.000-06:00

This is a wonderful recipe to use for Christmas Dessert. I am giving these to my neighbors this year on my annual cookie tray. I was a bit afraid these failed because when I put the filling onto the crust, the crust ate up the filling. I am not sure if this was supposed to happen, but will definitely make these again to try and find out.

Pecan Pie Surprise Bars
18 1/2 oz yellow or butter cake mix (I used a caramel cake mix I had available)
2/3 c butter or margarine, softened
4 eggs
1/2 c brown sugar
1 1/2 c corn syrup
1 tsp vanilla
1 c pecans

Reserve 2/3 cup dry cake mix. Combine remaining cake mix with butter and 1 egg. Mix until crumbly. Press crumb mixture into a greased 13×9 pan. Bake 350° — 15 to 20 min. (golden brown).
Combine other 2/3 dry cake mix with 3 eggs, brown sugar, syrup, & vanilla. Beat (mixer) one to two min.
Pour over partially baked crust.
Sprinkle with pecans.
Return to oven 30-35 min (filling gets set)
Cool – cut into bars.

Crab Rangoon Dip

2011-12-22T08:16:00.000-06:00

Christmas time to me means great finger foods. I was at a Christmas party over the weekend and this scrumptious dip was served by my cousin. It was to die for. I had never had this before and the best part was that it was warm and gooey. I will definitely be making it this year for my Christmas Eve appetizer feast.

For those who don't know, my husband works every Christmas Eve until around 6 or 7 pm. This makes it difficult for us to have dinner. So, I make an appetizer feast and we eat at all different times. Then after everyone has eaten, we go to church and drive around and look at Christmas lights. A great way to celebrate our Christmas.

CRAB RANGOON DIP

8 ounces cream cheese , softened
1 garlic clove , pressed
1 cup swiss cheese , shredded
3/4 cup sweet and sour sauce
4 ounces imitation crabmeat
1/4 cup green onion , thinly sliced
32 wonton wrappers
vegetable oil

Directions:

In small bowl, combine cream cheese, crab and garlic. Add swiss cheese; stir until well blended. Spread cream cheese mixture over bottom of 1 quart baking dish. Spoon sweet and sour sauce over cream cheese mixture.

Bake at 350 degrees until outside edges are bubbly and dip is heated through about 15-20 mins.. Remove and sprinkle with thinly sliced green onions. Serve warm with crispy wonton chips.

Crispy Wonton Chips:.

Preheat oven to 375 degrees. Cut wonton wrappers in half diagonally. Arrange half of wontons in single layer on large pizza pan or stone. Spray with oil using kitchen spritzer. Bake 8-10 minutes or until golden brown and crisp. Remove chips from pan. Cool completely

Almond Spritz Cookies--A great tradition

2011-12-14T17:40:00.001-06:00

Ingredients:

1/2 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup shortening
1 large egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract

Preparation:

In a large mixing bowl with electric mixer, cream butter, shortening, and sugar until fluffy. Add egg; beat well. Add almond extract. Combine dry ingredients in a separate bowl, then add to creamed mixture gradually. Press cookies 1 inch apart on an ungreased cookie sheet. Bake at 350° for about 7 to 8 minutes. Cool butter cookies on a wire rack. Makes about 5 dozen almond spritz cookies.

Chicken Cacciatore--Crockpot

2011-12-05T06:27:00.000-06:00

I am super busy this time of the year and I look for wonderful recipes that will fill me up and are low in fat. With the holiday eating season in full swing, I try to cook something nutritious for dinner. I love this recipe because it cooks all day while I am at work.

Chicken Cacciatore

(adapted from Rival Crockpot Cookbook)

Ingredients:

3 lbs skinless chicken thighs (bone-in; if using boneless, 8 or 9 thighs)
1 cup chopped onion
1 medium green bell pepper, chopped
8 oz brown crimini or portobello mushrooms, roughly chopped
4 cloves garlic
1 teaspoon olive oil
1 can chopped tomatoes (about 14 oz)
2/3 cup dry wine (white or red)
1 Tablespoon Italian seasoning mixture, or 1 teaspoon each oregano, basil, and thyme
Salt and pepper
1/3 cup tomato paste
1 inch of Parmesan cheese rind (optional)

Preparation:

1. Season chicken with salt and pepper. Put in crock pot set to low, and cover. Alternatively, you can brown the chicken before or after removing the skin, and then pour off most of the fat before cooking the vegetables.
2. Spoon ingredients onto the top of the chicken, and cook for 3 hours on high or 6 to 8 hours on low. About half an hour before you are ready to eat, check and adjust seasonings one more time.