Monday, April 30, 2007

What's on the Menu Monday

well girls i hope you had a spectacular Monday! mine was a little crazy and busy but oh so much fun! Today's items on the menu are two delicious and healthy meals that take NO time and very little clean up! Both are crock pot meals, for those days that everyone is going in different directions or you just will not have time in the evening to get dinner ready.

BBQ Chicken Sandwiches

Place however many chicken breast you need to feed your family in the crock pot. You can put them in totally frozen or thawed. Add enough water to cover the bottom of your crock pot (approx 1/4 cup) on top of chicken pour your favorite BBQ sauce (we use KC masterpiece Spicy Hot) then spice how ever you would like. I put Liquid smoke, a little mesquite and some cracked red pepper. You don't have to spice and it is still great.
If you put the chicken in frozen, cook on high for 4-6 hours. If you put them in thawed on high for 2-4 hours. You will know it is ready when you can put your fork in and it just falls apart. ( i like to turn the chicken breast over 2 or 3 times during the cooking hours but you dont have to)
Serve on Bread or some sort of fun bun or hogie with barbecue sauce.

Peppercini

Place a London Broil (a very lean piece cut of beef) in the crock pot with 1/4 cup water. Pour one can of Peppercini Peppers (juice and peppers) over the beef. Cook on high for 4 hours or on low for 6. Serve on bread, bun or hogie. We like to put provolone on a hogie and bake it until it melts then add the beef...delightful. (you can find peppercinie peppers next to the pickles in any grocery store and London Broils are usually around the roasts)

enjoy!

3 comments:

courtney said...

This can be made relatively low-fat - it's delicious!

Eggplant Parmesean Bake
(serves 4)
1 medium eggplant (choose one that's firm & shiny)
2 egg whites
1 c or more, dried breadcrumbs
grated parmesean cheese
low-fat mozzarella cheese, grated
1 jar spaghetti sauce

Preheat oven to 350. Slice eggplant no thicker than 1/4". In separate bowls, put egg whites and breadcrumbs. Season breadcrumbs with salt, pepper, parmesean, and garlic powder if desired. Dip eggplant slices in egg, then coat with breadcrumb mixture. Lay on foil-lined cookie sheets sprayed w/non-stick cooking spray. Bake for 30 min. When done, spread a thin layer of sauce in the bottom of an 8x8 glass pan. Layer with eggplant slices, overlapping if necessary. Top with sauce, mozzarella, then repeat layers, ending with cheese. Cover with foil and bake 30 minutes.

The Sanders House said...

love the recipes! thanks friend!

wetherell said...

Thanks my kind of cooking!