We're having friends over for dinner tomorrow and I'm making Cheesy Ranch Chicken Stroganoff in the crock pot. You'll want to figure about 1 chicken breast per person for this recipe so adjust as needed. I'll serve this over noodles. For the side, I'm going to make a Broccoli Salad. It's very basic and easy to follow. And then I'll make Whole Wheat Cheddar Beer Bread. I didn't get a chance to do bread on Monday so we're doing it today. This bread is great because it doesn't require any rising time. You just mix it and bake!
Here's tip, I've said this before but never let your produce go to waste. When I have a recipe (like the chicken dish below) that calls for 1/2 of an onion, I dice the entire thing and throw the half I don't need into the freezer. Then, I have it on hand when I need it for the next recipe. If you just stick it back in the fridge, often times the unused portion will go bad before you remember that you need to use it. Just yesterday, I diced up a ton of celery and green onion that I had and threw it in the freezer. I also do the same with cheese. I buy the cheese in big bricks, shred it, then freeze it in quart sized bags. Then I keep the smaller bags in the fridge and the cheese never goes bad. I buy the giant bags of parmesan cheese at Costco and portion that into quart freezer bags too.
Cheesy Ranch Chicken Stroganoff
op - ?
4-6 boneless chicken breasts
2 tblsp butter, melted
1 pk dry ranch dressing mix
1/2 cup onion diced
1 small can mushrooms
1 can cream chicken soup
1 1/2 cups velveeta cheese, diced
1/4 cup parmesan cheese
Rinse and pat chicken dry. In crock, place melted butter and onions; place chicken on top and sprinkle with seasoning salt. Sprinkle dry ranch over that; layer mushrooms and soup on top of that. Cook on low 6 hours. About 30 mins before serving, stir in Velveeta chunks, and allow to melt. Stir, breaking up chicken a little, and serve over noodles. Add parmesan to top of dishes.
4-5 cups Broccoli flowerettes
1/2 red onion, sliced
1/2 cup cheddar cheese, grated
1/2 lb. bacon, fried and chopped
Combine all ingredients except dressing. For dressing, combine 1 cup Miracle Whip (no substitutions), 2 Tablespoons vinegar, and 6 Tablespoons sugar. Mix well, and pour over salad ingredients. Mix. Chill and serve.
Whole Wheat Cheddar Beer Bread
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer (I used Guinness!)
1/2 c finely shredded cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. Mix in cheese. It may be necessary to mix dough with your hands (I used a dough hook and my stand mixer). Scrape dough into prepared loaf pan. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Today I'm including a Chicken Soup recipe that I love. It's very salty but if you know me, you know that's right up my alley! This is very easy too.
Susan’s Homemade Chicken Noodle Soup
1-2 packages Chicken Noodle Soup Starter (now Mrs. Grass’s)
3-5 breasts of chicken
2 - 49.5 oz cans of chicken broth OR 3 - 32 oz "boxes" of broth.
1/2-3/4 cup chopped carrots (or however much you like)
3-4 stalks chopped celery
1/2-1 chopped onion (optional)
1/3 bag of egg noodles
In large saucepan, pour chicken broth in pan and add chicken. Cook/Boil chicken in broth until done and REMOVE chicken from broth. If needed, add a little bit of water so the broth completely covers the chicken while it is cooking. Then, add soup starter to broth and veggies. Cook this until veggies are nice and very tender. This can take up to 30-45 minutes. (to really speed up the process, I've been known to either saute the vegies in a little butter in a pan until they are a little bit tender or cook/steam in the microwave until tender). Next, start tearing up the chicken into small, bite-size pieces, chunk, etc...it doesn't have to be pretty -and add chicken to broth. Then add egg noodles. Cook an additional 10 minutes or until noodles are done. Serve immediately or store in refrigerator to serve later. This recipe does NOT freeze well.