Yesterday, my husband and I, with a friend, manned the booth at our Garage Sale all day, while my daughter nannied for our friend’s 4 children. Today my daughter and I have a bridal shower brunch to attend, and then I have to buy the muffins to be served after church on Sunday, so my husband will be alone for a few hours until after the shower when my daughter will man the booth with him. It was a busy week to have a garage sale, and I’ve felt overwhelmed, I have to admit. To temper the craziness a little, I planned for meals that were simple, and could be prepared easily or ahead.
Our sale went very well on our first day yesterday (thank you, Lord!), but I was every bit as tired as I thought I was going to be at the end of the day. In the evening we had a customer come to look at something we had listed on Craigslist, and we sold that, too! Praise the Lord! So, I was grateful the Lord had prompted me to make a crockpot dish, and real comfort food, Crockpot Mac-n-Cheese.
Tonight my daughter is cooking and she will make a choice between two recipes, both new to us, which I’ll share with you. They both come from cookbooks which I absolutely love and use often! One uses the crockpot and the other the oven. Because my daughter enjoys cooking more than I do, and is young and full of energy, I think she will pick the one that puts her in the kitchen later in the day:) But she gets to choose. These both sound like wonderful recipes, but I’ll let you know after we try them!
Recipe for Southwestern Chicken
(From the Fix-It-and-Forget-It-Lightly Cookbook)
- 2 (15-1/4 oz) cans corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (16 oz) jar chunky salsa, divided
- 6 boneless, skinless chicken breast halves
- 1 cup low-fat shredded cheddar cheese
Combine corn, black beans, and 1/2 cup salsa in slow cooker.
Top with chicken. Pour remaining salsa over chicken.
Cover. Cook on high 3-4 hours or low 7-8 hours.
Sprinkle with cheese. Cover 5 minutes for cheese to melt.
Per Serving: 370 calories (50 calories from fat), 6g total fat (2g saturated, 0g trans), 75mg cholesterol, 1210mg sodium, 43g total carbohydrate (7g fiber, 7g sugar), 39g protein, 6%DV vitamin A, 10%DV vitamin C, 15%DV calcium, 20%DV iron.
We’ll serve this over brown rice, or chips, or both, and add lettuce and sour cream.
Recipe for Chicken Piccata
(From Eating Well Through Cancer. Don’t let the title fool you: these are recipes your whole family will love, which are healthy, simple and everyday, not just for if you have cancer!
Serves: 6 to 8 servings
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1 tsp dried oregano leaves
- 2 lbs boneless skinless chicken breasts
- 3 Tbsp olive oil
- It calls for 2 cups canned fat-free chicken broth, but because I’m extremely sensitive to MSG, we use 2 cups water with salt, onion and Italian seasoning
- 1 tsp minced garlic
- 1/4 cup lemon juice
- 2 Tbsp chopped parsley, optional
In a small bowl, combine flour, salt and pepper, and oregano. Coat each chicken piece with mixture; set aside. In a skillet coated with nonstick cooking spray, heat oil and cook chicken breasts on each side until golden brown over medium-high heat. Remove chicken from pan as needed to brown all pieces. Add chicken broth, garlic, and lemon juice to pan, scraping sides of pan. Return chicken to pan and bring to a boil. Reduce heat, cover, and simmer for 10 to 15 minutes or until chicken is done. Sprinkle with parsley, if not neutropenic, and serve.
Nutritional Information per serving (using the original recipe):
Calories 205, Protein 28g, Carbohydrate 7g, Fat 7g, Calories from fat 30%, Saturated Fat 1g, Dietary Fiber 0g, Cholesterol 66mg, Sodium 229mg. Diabetic Exchanges: 3 very lean meat, .5 starch, 1 fat.