Crock Pot Orange Chicken First off, I apologize that I don't know where this recipe came from. If it's yours, please let me know and I'll give you credit. And now to this awesome dinner we had the other night... Ingredients:• 3-4 boneless chicken breasts, chopped into small chunks• 1/3 cup flour• olive oil• 1/2 T salt• 1 teaspoon balsamic vinegar• 3 T ketchup• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)• 4 T brown sugar In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl.Cover the chicken breast chunks in flour and shake off the excess. Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot. After the chicken is done cooking, pour the pieces into the crock pot.Then cover the chicken with your sauce mixture and give the pot a stir. Cook on low for 5-6 hours or on high for 2-3.
Cheap Cooking Walkthrough part 21 - God of War 2 Wiki Guide Hold up, buddy. To edit this page, you'll need a username. (It's free and only takes a sec.) Approach the door to the Temple of Euryale and immediately press and hold L1 to intercept the piercing gaze of the statue on the door. You'll need to follow by mashing CIRCLE to reflect the stone-turning gaze, destroying the statue. Finish breaking down the door by attacking the ruined leftovers. There are a few undead legionnaires in the early part of the temple. When the room's clear, look for an open passage right of the tall ladder that leads you into the chamber. When lowering the platform, lower it only just enough so that Kratos can barely slip under the gate at the bottom. If you noticed, there's a matching platform directly across from the one with the handle. Walkthrough part 21
Crockpot Chicken Tortilla Soup Be sure and join me on Facebook for the latest updates on new recipes! 2012 is tomorrow! WOW! To me, there is nothing more comforting on a cold winter day than a nice warm bowl of soup. Pin It 2 chicken boneless skinless chicken breasts2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)1 can black beans, rinsed and drained1 can kidney beans, rinsed and drained1 can corn1 onion, chopped2 cans low-sodium chicken broth1-2 cups of water1 Tbsp garlic powder*1 Tbsp chile powder*1 Tbsp ground cumin*1 Tbsp dried cilantro*tortilla chipssour creamshredded cheddar or Mexican blend cheese Instead of these spices, you could include a packet of Taco seasoning if you prefer Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy!
No Boil Freezer Manicotti – Guest Post Do you want to make a casserole without a bowl, a spoon or a pot? You do? Then this is the casserole for you. You DO NOT cook the manicotti prior to filling and freezing, and that’s what makes this recipe so easy. You start by preparing your pans with sauce in the bottom. You dump the filling into a gallon size FREEZER bag and gently knead until it is mixed up. Then you cut a small corner of the bag; about 1/2″. Fill all the shells dividing between two 8×8 pans or one 9×13. Cover all the shells with the marinara sauce. Sprinkle the reserved cheese on top. Cover the pans with heavy duty foil labeled with thawing and cooking instructions. Shells are $1.50 at Wal-mart and the sauce is $1. Three Cheese Manicotti Filling Ingredients (gallon bag) 2 cups cottage cheese1 ½ cups mozzarella cheeseAdd: 1 ½ teaspoons Italian Seasoning¼ teaspoons salt¼ teaspoon pepper Remaining Ingredients: Jackie Brown is a mom of four freezer cooking for her family while opening her arms to the poor and needy.
Chicken & Avocado Enchiladas I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
About Us « The Crockin' Girls Disturbed Radio - Listen to Disturbed, Free on Pandora Internet Radio CrockPot Chicken Tortilla Soup I love CrockPots because they simultaneously make my life easier and make it seem like I've put a lot more effort into dinner than I actually did. Anything that can do that is definitely a winner in my book. Because we're finally experiencing some fall weather around here, I decided to use the trusty CrockPot today to make some chicken tortilla soup, yum! And because it was so easy, so delicious, and I haven't posted a recipe in a long time, I thought I'd share with all of you! Ingredients 2 boneless skinless chicken breasts 2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine) 1 can black beans, rinsed and drained 1 can kidney beans, rinsed and drained 1 can corn or two cups frozen corn 1 onion, chopped 2 14.5oz cans low-sodium chicken broth 1-2 cups of water 1 Tbsp garlic powder* 1 Tbsp chile powder* 1 Tbsp ground cumin* 1 Tbsp dried cilantro* tortilla chips sour cream shredded cheddar or Mexican blend cheese fresh cilantro Enjoy! Jennifer
Food So Good Mall: Spicy Indian Butter Chicken Indian food is highly spiced and full of flavor. Many think that Indian is too complex for the home cook however, that is just not the case. It's just a matter of a little prep work and an understanding of the flavor profiles. Ingredients: 1 lb boneless skinless chicken breast1 lb boneless skinless chicken thighYou may also use a whole chicken skin on if desired.
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