Sunday, February 28, 2010

Sweet & Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

from: My Kitchen Cafe blog

Lion House Creamy Chicken Noodle Soup

2 chicken breasts
5 c. chicken broth
1 c. chopped carrots
1 c. chopped celery (optional)
1 c. frozen peas
1 c. potatoes, diced
½ c. chopped onion
2 cans cream of chicken soup
1/4 c. evaporated milk or ½ c. whole milk
8-12 oz uncooked egg noodles (homestyle)
salt and pepper to taste

Boil, then shred chicken. Heat broth, add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper, peas and shredded chicken. Simmer until heated through and ready to serve.

from: Dinner's Ready, adapted from Lion House

Sunday, February 14, 2010

Carrot-Lime Salad

zest and juice of 2 limes
3 T. extra-virgin olive oil
2 T. honey
1/2 t. dry mustard
1/4 t. crushed red pepper
salt
1 1/4 lbs carrots, peeled & sliced crosswise
1/2 c. dried apricots, sliced
3 small scallions, sliced

In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.

In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.

Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.

from: Country Living magazine