Lunch: French toast with peaches
Dinner: Chunky Mediterranean Chicken Soup, dinner salad, Chicken Cacciatore with angel hair pasta, whole wheat dinner rolls, cookies
Today was the day of Daddy and Eva's recital. Since I knew we wouldn't be home until sometime between 5 and 6, I cooked the soup ahead of time and put it in the slow cooker. I prepared the Chicken Cacciatore and put it in my Nesco, on 250 degrees. When we got home, I reheated the rolls and steamed some broccoli and VOILA! dinner was on the table by 6. We did not have the pie as I didn't have time to make it before, and afterwards, we brought home so many cookies from the reception after the recital, that I didn't see it neccessary to make the pie. The soup was AWESOME! We will have it again for dinner Monday night as I have plenty left over. Joey was the only one who ate the soup and the chicken. The other kids wouldn't try the soup and didn't like the chicken and only ate the angel hair with spaghetti sauce. Dad and I thought the chicken was awesome too! Joey especially loved the mushrooms. I bought baby portabella's and they were really good in this.
1 tb Olive oil
1 md Onions -- chopped
1 md Bell pepper -- chopped
2 Cloves garlic -- minced
1 cn Stewed tomatoes -- (14 1/2 Oz)
4 c Chicken broth
2 c Water
1/2 c Rice
1 tb Basil
6 md Carrots -- sliced
1 lb Skinless boneless chicken
Breast -- cut into 3/4 Cubes
1 pk Green beans -- (10 oz)
1/4 ts Black pepper
In a large pan, heat oil over moderate heat. Add onion, green pepper, and garlic and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Stir in tomatoes, broth, water, rice, and basil and bring to a boil. Adjust heat so the mixture simmers gently, cover, and cook for 10 minutes. Add carrots, and cook 5 minutes longer. Add chicken and green beans and cook, uncovered, for 5 minutes or until chicken is just cooked through. Stir in the black pepper.
Recipe By : Readers Digest Live Longer Cookbook
(I cooked everything in the skillet, then put it into a slow cooker. I added the broth and the water, then cooked it on high for several hours)
* 2 cups all-purpose flour for coating
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (4 pound) chicken, cut into pieces
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 (14.5 ounce) can diced tomatoes
* 1/2 teaspoon dried oregano
* 1/2 cup white wine
* 2 cups fresh mushrooms, quartered
* salt and pepper to taste
1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
3. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
(I did not fry the chicken first. I pulled all the skin off first. Then I layed half the cooked onions and green peppers in the bottom of my Nesco, then layed the chicken on top, then the rest of the onions and green peppers. Poured the wine on the chicken and set it to 250 degrees and let it cook for several hours. An hour before I was to serve, I put on the sliced mushrooms and let it cook for another hour.)