Wednesday, April 8, 2009
8 skinless, boneless chicken breast halves
4 tablespoons butter
1 large family size can cream of chicken soup (you can use lowfat)
2 (10.75 ounce ) can of cream of celery soup
1 med onion, finely diced (I use dry minced onion)
2 teaspoons minced garlic (I use garlic salt as a substitute)
4 teaspoons dried parsley or basil
2 teaspoons poultry seasoning (or cumin)
pepper to taste
2 cans mixed peas and carrots
1-2 cans chicken broth (I added water to cover chicken, then added 3 chicken bouillon cubes)
2-3 (10 ounce) package of refrigerated biscuit dough, torn into pieces
Place the chicken, butter, soup, onion, garlic, poultry seasoning, pepper and parsley in a slow cooker, and fill with enough chicken broth (or water) to cover.
Cover, and cook for 5 to 6 hours on High. ( I cooked for 8 and made bisquits in the oven). About fours hours into it place peas/carrots and the torn biscuit dough in the slow cooker. Cover and cook another two hours...
* I cook the bisquits in the oven when the chicken is done and serve it over the bisquits warm.
* Because I cook bisquits seperately, I shred chicken and add it back into the crockpot.
Saturday, April 4, 2009
1-8ounce cream cheese, softened
1 tablespoon milk
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup onion, finely chopped
1 small garlic clove, pressed
1 medium tomato, seeded and chopped small
1/2 cup green pepper, chopped
4 ounces flake or leg-style imitation crab meat, coarsely chopped
2 tablespoons fresh parsley, snipped
Pillsbury french bread or crackers of your choice
Combine cream cheese, milk, lemon juice and salt. Finely chop onion. Add to cream cheese mixture along with garlic. Mix well. Mix in tomato, pepper and crab. Sprinkle parsley over top. Serve with bread made in bread tubes. (the tubes I use are from Pampered Chef. If by chance you have these tubes, cook the tubes staight up and not on their sides. The bread should bake perfectly then.) Can also toast the bread in the oven and that tastes good too.