Slow Cookin'

I'm trying a new recipe in the crockpot for tonight. I put it on at 7:30 this morning and it has been simmering away all day. The house smells absolutely delicious! Here's what's for dinner tonight. What are you having?

Hungry Girl's Slow Cookin' Pulled Chicken

1 1/2 lb. raw boneless skinless lean chicken breasts, halved (I use the frozen ones and you don't even have to thaw them!)
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS


Sweet Restaurant Cole Slaw (from AllRecipes.com)

1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil (I used only 2 Tbsp canola oil)
1/2 cup white sugar (I substituted 12 packets Splenda and it was too sweet, so I'll try less next time)
1 tablespoon white vinegar (I used cider vinegar)
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Busy Day

Today has been (is) such a busy day. Jason and I are taking the IHS class (new members class) at our church, but we missed last week's class due to our trip to the mountains. So we had to make up the class today at 8:00 (early for us!!), then we attended the regular class at 9:00. We finished up at church around 11:30 and headed to McAlister's for a quick lunch. Then it was off to the soccer fields where Ethan *almost* scored a goal in his game. (This bigger, faster kid on our team swooped around Ethan and stole the ball!! Grrrrrr.....doesn't he know you aren't supposed to steal the ball from your own teammate???) Now I have about 15 minutes before my stamping group arrives for a class. I'll sooo be ready for an early bedtime tonight!

So that leads me to my recipe for today. I want something easy that you can make on a busy day like I had today. A slow-cooked crock pot recipe would be perfect. Looking through our index of recipes though, I don't see very many crock pot recipes. (So, if you have any you'd like to pass along, please e-mail me. *hint*hint*) I LOVE MY CROCK POT! Here is a great crockpot recipe that is absolutely delicious. It's one of mine and Jason's all-time favorites. And you can't even tell it's another Weight Watcher's recipe! Make it this week and let me know what you think.

Slow Cooker Chicken Paprikash
2 cups mushrooms, coarsely chopped
1 small onion, chopped
1 garlic clove, minced
1 sweet red pepper, diced
1 teaspoon paprika
¾ teaspoon salt
½ teaspoon black pepper
½ cup chicken broth
1 lb. uncooked boneless, skinless chicken breasts
1 Tablespoon all-purpose flour
½ cup fat-free sour cream

Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and red pepper. Sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4-5 quart slow cooker. Add broth.

Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting 5 to 6 hours.

Stir together flour and sour cream in a cup (to prevent the cream from curdling in slow cooked dishes). Stir mixture into slow cooker. Cover and cook on low until the mixture is thick and hot, about 10 minutes more.

Note: Weight Watchers – makes 4 servings at 4 points per serving.

Cheap Eats

With today's economy in the slumps like it is, I figured I would post some recipes that are budget friendly as well as delicious. Dave Ramsey says when you are trying to save money you should eat beans and rice, rice and beans. So, here are two delicious bean recipes to help you through these tough economic times. When I want to beef up the recipe a bit, I'll add some sliced smoked sausage (turkey smoked sausage when I'm being good) in the last 30 minutes of cooking time instead of adding the grease or oil to the recipe. Serve over white rice and add a side of cornbread and you will be in Southern Heaven. (By the way, don't ask me which of these recipes is better - they are both fantastic!)

Sarah’s “Famous” Cilantro Beans
submitted by my aunt, Sarah Jones

2 lb. bag of pinto beans
1 can Rotel tomatoes
1 large clove garlic, minced
Cilantro leaves, chopped
Salt and pepper
1 Tablespoon bacon drippings (health conscious cooks may substitute olive oil)

Sort and rinse beans thoroughly in colander. Soak for about 30 minutes (minimum), then place in a crockpot filled with water. Turn on the crockpot and let it work, adding water as needed. (I usually put them on late at night before going to bed on low and add water as needed in the morning; otherwise cook on high.) When beans are completely cooked, add Rotel, cilantro leaves, garlic, salt and pepper to taste, and bacon drippings. Stir and let simmer for another 20 minutes or so. Voila! Buen Probecho!!!

Abbie's Pinto Beanssubmitted by my dad, Abbie Linsenbardt

2 pounds dry beans, washed and sorted
5 full slices bacon, plus grease from cooking
1 Tablespoon garlic powder
1 Tablespoon paprika
1 Tablespoon cilantro
1 teaspoon salt (may need more later)
1 teaspoon pepper
chopped onion

Soak beans overnight. Rinse and put into crock pot. Cover with water.

Fry bacon, crumble and put into pot. Add 1 Tablespoon of bacon grease and remaining ingredients. Cook on high heat until beans are tender. Continue to check water level and add more water to keep beans covered.