The other option is to start making recipes. That is what I'm doing this week. I went to the grocery and bought ingredients for four recipes.
Slow Cooker Chicken Breast appealed to me because of the slow cooker part. A working gal like me can get it going before going to work and then finish it when I get home.
The recipe:
1 25 ounce marinara pasta sauce - I used Newman's - all profits go to charity and it is good stuff.
5 chicken breasts - I cleaned and cut into small pieces.
1 pkg (10 ounces) frozen broccoli cuts - the recipe says to put the broccoli in the slow cooker. Wouldn't that turn the broccoli to mush? I used fresh and steamed it just before serving.
1 pkg (16 ounces) penne rigate
1/4 cup ricotta cheese
Basil to garnish
Place marinara sauce, chicken and broccoli in a slow cooker. Turn to low heat and cook 6 to 8 hours or until chicken reaches a safe internal temperature of 165 degrees F. Before serving, boil pasta; drain and divide into 4 bowls. Remove chicken from slow cooker; shred with a fork and place over pasta. Top with remaining sauce and broccoli and a spoonful of ricotta cheese. Garnish with torn fresh basil Refrigerate leftovers. Makes 4 servings.
This dish is very filling. My chicken was fall-apart tender. I shredded with 2 forks on a plate - returning it to the crock pot. The chicken soaked up the sauce and I feel it either needs more sauce or, I believe I will add chunky Italian tomatoes to it - and mushrooms, basil and oregano. I always feel I can improve a recipe - but I like to make it first and see what it is like. As it is sometimes, it was difficult for me to make it as it was. Once it was on my plate I stirred it all together. The ricotta was good - even though I bought cheap low fat ricotta. This was an accident - I never eat low fat because your body doesn't process that stuff I had the good stuff - something Italian in my cart and it was almost $6.00 in a small container - the Kroger brand low fat stuff was something like $ 2.99.
Next time it will be better.
