Company Chicken

I have my friend Mary to thank for this recipe!When we lived in Indiana, she had us over for dinner, and this is what she made! Apparently this is what she made for a lot of people who she had over for dinner, and it was always a hit! I had to get the recipe, and we have made it often too. It has been a while since I have made it though, so I am anxious to eat it!

I made a few small changes to my version that are slightly different from Mary's.I use two cans tomatoes instead of one, and I used 1 cup broth instead of a half. Mainly because I usually use a boullion cube which makes a cup. I also only had ground thyme, so I use between 1/4 and 1/2 tsp. of that. I believe this recipe is actually an adaptation from a recipe in the Fix-It and Forget-It Cookbok, although I don't know what it was originally called.

Company Chicken

6 chicken breasts
1 lb. fresh tomatoes, or 1 (15 oz.)can stewed tomatoes
1 bay leaf
1/4 tsp. pepper
2 garlic cloves, minced
1 onion, chopped
1/2 cup chicken broth
1 tsp. dried thyme
1 1/2 tsp. salt

Cook in crockpot on low 8-10 hours.

After cooking, remove chicken and tomatoes/onions to a serving plate. Pour remaining juices into a saucepan, and thicken into gravy by adding some cornstarch.

Serve with mashed potatoes and "gravy". Rice or even noodles might be good too, although Mary served it with mashed potatoes, so that is what I usually do.

Eat up! Yum!

Menu 3/29-4/3

Here is the menu for the week!

Saturday- Taco Soup

Sunday- Company Chicken, mashed potatoes, steamed broccoli, rolls, jello

Monday- leftovers

Tuesday- Creamy Spinach Ravioli- April 2008 Kraft magazine pg. 14

Wednesday- Chicken Rolls, salad, fruit

Thursday- leftovers

Friday- out to dinner?

I will post the recipes in the next few posts!

Vanilla Lime Sprite

This is a recipe I got from my friend Heather. She calls it Vanilla Lemonade, but since there isn't lemonade in it at all, I decided to call it something different.

It's really easy, and very yummy!

Vanilla Lime Sprite

1 can frozen limeade concentrate
1/4 cup vanilla syrup
1 2-liter bottle Sprite

Mix all ingredients togther in a punch bowl, or large pitcher! Enjoy!

This would be cute with some limes floating in it too, to make it pretty!

Chicken Fajita Tostadas

This recipe is from my new copy of Martha Stewart's Everyday Food magazine.The picture is on the cover of the April 2008 issue. The recipe is on page 98. My friend Christy had a give-away on her blog at the beginning of the year, and I won the subscription to this! I was so excited to finally get it!

This recipe was seriously so good! I wiill definitely make it again.

Chicken Fajita Tostadas

2 medium onions, thinly sliced
2 bell peppers ( ribs and seeds removed) thinly sliced
1 box (10 oz.) frozen corn kernels
1 cup prepared fresh salsa
2 Tbls. olive oil
coarse salt and pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar cheese

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 Tablespoon olive oil; season with salt and pepper.

2. Roast, tossing occasionally, until vegetables are tender and ightly browned, 15-20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. transfer chicken and vegetable mixture to a serving bowl, discarding foil. Reserve sheet.

3. Arrange tortillas on sheet. Dividing evenly, rush with remaining Tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5-8 minutes.

4. Dividing evenly, top tortillas with chicken- vegetable mixture and remaining 3/4 cup salsa.

* I made my own salsa with 2 roma tomatoes, diced up, a little minced garlic, and some chopped cilantro. I seasoned it with salt and pepper, and a splash of lime juice. It was tasty! I also topped my tostadas with a bit of sour cream. This was a bit hard to cut into with a knife, so if you want to eat it with your hands, don't pile it so high. I was also able to get about 6 tostadas instead of the suggested serving size of 4.It was really good. The veggies became almost sweet. I did use shredded chicken from a rotisserie chicken, so that was easy.

This said it was about 472 calories per serving. If you stretch it to 6, it might be a bit different.

Anyway...try it! They are good!

Menus

This is late, but here it is!

Sunday- Chicken Spaghetti from Pioneer Woman

* This was really good. Avery loved it too! Logan wouldn't even try it.

Monday- leftovers

Tuesday- Chicken Fajita Tostadas
Cilantro Lime Rice from my new Everyday Food magazine

* This was soooooooo good! I will definitely make this again! Yum!

Wednesday- Sweet and sour meatballs, rice and roasted green beans

Thursday- Pasta, spinach, and chicken salad
fruit

Friday- going out for pizza with the kids

This week's menus

Sunday- ham (cooked in the crockpot)
glazed baby carrots
red potatoes
apple dumplings/vanilla ice cream

Monday- Kimber haystacks

Tuesday- Chicken Tortilla Soup

Wednesday- homemade mac and cheese
60 second Brussels sprouts
fruit

Thursday- leftovers

Friday- Utah!