It is Fix-it Friday!
Eliza's Mum has returned, although if you are looking for the second cutest sous chef ever, (barring my Pea of course) you will have to do without, Eliza is on strike again... but the recipe, oh, my, you must go partake!
Katie from the view from the hill has an idea to keep your kiddos happy on a summer's day for a LONG time, so be sure to give her a visit. By the way Katie, I LOVE your new header, the picture is too, too pretty!
Be sure to visit the links and see what other Fix-it Fridayers have to say.
Fix-it Friday
I made this recipe for our Sunday Dinner and it was a HUGE hit. We are kind of backwards. I use my crockpot in the summer when it is too hot to turn on the stove. This week I even put the crockpot out on the balcony so the heat generated wouldn't affect the apartment.
Crockpot Chicken, stuffing and mushrooms
Ingredients:
1 package herb-seasoned stuffing mix, prepared
4 to 6 boneless chicken breast halves or boneless thighs, without skin
1 can cream of chicken soup or cream of mushroom
1 lb sliced mushrooms sauteed
Preparation:
Prepare packaged stuffing mix with butter and liquid as directed on package. Layer stuffing in the bottom of greased slow cooker. Place the chicken pieces on top. Chicken can overlap some, but try to arrange with as little overlap as possible. If there is room, you could use more chicken. On top of the chicken, pour 1 can of cream of chicken soup, or you could use cream of mushroom, or cream of celery, whatever you like. Just don't add the liquid the soup can says to use. Add the mushrooms. Be sure to stir the mushrooms around a little so they are coated with the soup.
Cover and cook on low for 6 to 8 hours.
3 Kids Who Want To Play:
YUMMY !
Great idea about the crock pot too :)
If you are going to share such yummy Friday recipies you need to figure out a way to make them for your friends who don't cook and just need one, teeny, tiny single serving....
Wonderful Idea! My idea for fix-it, uh, sunday. When they're on sale buy those frozen peeled shrimp and stash them in the freezer. When on sale, buy a jar of artichoke antipasto. Then, in a pinch, open jar of artichoke antipasto, add about 1/2 stick (i sometimes add a whole one if feeling daring and fat) of unsalted butter (don't tell anyone without bypass surgery) and a dash of olive oil. Dump in frozen peeled shrimp; cook, briefly, until shrimp are done. If shrimp are uncooked will require slightly longer cooking time. Serve over pasta and wait for compliments.
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