Saturday, September 24, 2011
There are two ways to make this - in the oven or via crockpot. I generally do it in the crockpot on days that I have busier afternoon/evenings!
6 regular sized Chicken Breasts
Can of Cranberry Sauce (I like mixed berry)
1 packet of Lipton Onion Soup Mix
8 oz of French Dressing
1 Can of Cranberry Sauce, the Lipton Onion Soup Mix and 8 oz of French Dressing. Grease a baking pan, lay out the chicken breasts and pour over the mixure over the chicken.
Bake at 350 for 1 1/2 hours!
I generally start it around lunch time - noonish or so. I put the chicken in frozen, add all the other ingredients and start it on high for the first hour or two. That is mainly to help the chicken thaw! Then I turn it to low until it's time to eat! We eat around 6:00 usually. The chicken has always been good - never dry!
I serve it with rice and a veggie or a green salad! We call it Candy Chicken to the kids and they totally believe us! It's that good! Seriously delish!
Sunday, September 4, 2011
Thanks to my friend, Lisa, for actually taking the time to Google and learn how to cook a Chuck Roast properly. We have freezers full of meat thanks to my dad. We always have a lot of Chuck Roasts and it is always the roast that we kinda don't know what to do with it. Thanks to Lisa, I will no longer have a problem coming up with things do cook with them. Because Chuck Roasts have lots of fat in them you have to cook it on LOW in a Crockpot for 10-12 hours. It DOES NOT dry out. It takes that long for the fat layers to all melt down and it helps the roast have a great flavor.
So, here's what I did: I put a Chuck Roast into my crock pot and dumped 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. It ended up cooking about 11 hours. At the end of the 11 hours it literally was FALLING APART! All I had to do was take the fork and smash it and it was shredding itself. BEAUTY I tell you!
I used half the meat to make these Beef Enchiladas and saved the other part of the meet and the juice and we had Au Jus sandwiches the next night.!
I don't love super traditional red sauce, so I came up with this little version:
1 packet McCormick Enchilada Sauce
1/3 cup sour cream
1/3 cup heavy whipping cream
|Sauce before adding Sour Cream and Whipping Cream|
|Sauce after adding Sour Cream and Whipping cream|
Then you can make up the enchiladas however you want... here are some things you can add into your meat:
My husband doesn't like very much in his enchiladas, so I generally make them quite plain and do everything as toppings.
All I do for the inside is lay out a tortilla, put the meat, in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. If it was just up to me I would add sauteed onions and some green chili's to the meat too. You could also layer the olives, beans, and rice here too. I always coat the pan with some cooking spray and like 1/2 cup of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty of sauce and sprinkle the cheese on!
Cook on 350 for 20 or so minutes. Make sure the cheese has melted. Serve with whatever toppings you and your family like (lettuce, sour cream, rice, beans, etc)! ENJOY!