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Saturday, October 27, 2012

Pinterest to the rescue!

Today was beautiful in Central Florida. Well, probably not to some. It was cloudy and pretty gray, but really breezy so it felt like Fall! In case you haven't been watching the news, we had Hurricane Sandy blow by for a visit really late in the season...not much rain, but I really appreciate the drop in temperature. Hopefully we're on a downward swing and we won't be creeping back up toward the 90s again. When we get fall and winter type weather, I actually WANT to cook...or bake.

Dinner this evening was compliments of a Pinterest Challenge. Well, not really a challenge...just one of many recipes i've pinned recently.

In my on-going battle with organizing the Paisley Cottage- I noticed the chest freezer was due for a defrost. So we are working on using stuff from the freezer so we don't have to borrow a bunch of coolers in order to defrost.

I found a bag of Tyson boneless skinless chicken breasts (the ones that aren't individually wrapped) that had 3 large breasts. Chicken it is!

I used this recipe from Christy Jordan's Southern Plate and it was pretty darn good. Chicken, cheese, cream soup, yellow rice and a few hours with a crockpot. Delish.

I threw the 3 chicken breasts in the crockpot, topped with a can of Campbell's cream of mushroom soup and some onion flakes (I don't really like onions and Mr. Paisley doesn't like cooked onions...only raw onions). I figured it would need the onion flavor and we can both manage with the flakes.  Cooked on low for 4 hours and dumped in a can of corn (drained). Then I cooked the yellow rice according to the box. When the rice was done, I tossed that in, and dumped in a bag of shredded double cheddar blend cheese. It was an open bag, I would guess it was a little over a cup of cheese. Gave it a quick stir to break up the chicken and let it sit on warm for 20 minutes while the cheese melted.

I served it with a couple of King's Hawaiian sweet rolls. Normally I would also add a green veggie, but I skipped that tonight.  It would probably be good with chopped broccoli thrown in...but I'd serve it on the side.

There is easily enough of this left over for lunch tomorrow and probably Monday for at least one of us. I'm calling dibs!

Next time I make this, I will use reduced fat cheese and reduced fat / low sodium soup. This dish is really rich!    


Liberty Hudson said...

Yummy!! Adding this to my list of recipes for a marathon cooking session tomorrow.