But last week was also a great week for food. I made two different chicken dishes. The first was Crock-pot Hawaiian BBQ chicken and the other was Chicken Stuffed Croissant rolls.
Crock-pot Hawaiian BBQ Chicken
The BBQ Chicken was super easy to cook, and super easy to clean...just use a crock-pot liner.
What you will need: 3 boneless skinless chicken breasts, 1 can of pineapple chunks (with juices), 1/2 cup of teriyaki sauce, and 1/2 cup BBQ sauce.
All you have to do is put the chicken in the pot and dump the remaining ingredients over it. Then set on low for 5-6 hours. Afterwards, using tongs or forks pull the chicken out and shred. Then place chicken back in pot and stir. Ta-da! All done! I served mine over rice, but this can easily be used for a sandwich.
Chicken Stuffed Croissant Rolls
This dish took a little more effort but was easy and delicious.
Ingridents: 1-2 large chicken breast, 1 can cream of chicken, 1 cup milk, 1 can of large crescent rolls, shredded cheese, and Salt and Pepper (to taste).
To begin with, boil your chicken. In the mean time preheat your oven to 350 degrees. After boiling, drain chicken and let cool. While the chicken is cooling, make the cream of chicken soup in a separate pot using the milk. Once the soup is cooked and chicken is cool enough to handle, chop or shred it. I chopped mine, but next time I'll shred it. Next unroll the crescent rolls and separate. Place some chicken on the larger end of each roll. Then, place some cheese on the chicken, and proceed to roll-up. Once finished rolling, you want to be sure and pinch the ends of the dough together, so that the filling doesn't fall out. After you finish with each roll place it in the casserole dish. After all the rolls are placed, take the chicken soup and pour over the top of each roll. Then if you want, season the tops with salt and pepper ( I only used pepper, but I don't like salt either). Next place the dish in the oven and bake 15-20 minutes, or until top of rolls are a golden brown. Once finished serve with your favorite sides (I used vegetable medley and brown rice).
Both of these meals were pretty simple and not very time consuming. The crock-pot meal, I prepared one morning before going to sleep. That way, when I woke up to get ready for work that night, dinner was ready and my house smelt delicious. The second meal was quick, easy, and very versatile. If you wanted, you could add some vegetables into the soup mixture or just replace the chicken with vegetables or another meat.
The main thing for both of these meals, was that I already had the ingridents. Now I'm out of chicken breasts, and beings how Winn-Dixie, had chicken thighs on sell (buy 1 get 1 free), I now have two large packages of chicken thighs. Not to mention the fact that I have never fixed chicken thighs, but hey that's what Pinterest and all my cook books are for, right? My point is, cook what you have and don't over spend on a recipe. When I lived with my parents, I would cook fancy because I didn't have to pay bills, but now that I do pay bills, I try to cook economically. Which may or may not be healthy, but I always try to have a health conscious mind when grocery shopping.
Anyways rambling over. Until we meet again!
-Lesli
