Slow Cooking Thursday February 26th Edition

What has happened this week so far: Lots of time with people in the congregation; not enough time with family at home

What’s up for the weekend:

Music Man has his second round of auditions; euchre with friends; maybe a visit from a college friend

Song In My Head:
“Jai Ho” from Slumdog Millionaire
Progeny Story of the Week
a GREAT pre-contest concert tonight for both sons!
I am procrastinating about:
sorting out my closet

Scripture I am trying to wrap my head (and heart) around:
Mark 5:36 Overhearing what they said, Jesus told him, “Don’t be afraid; just believe.”

Favorite TV minute this week:
Seeing the Tribe on TV again…baseball season is here!

Unfavorite moment: didn’t really watch enough TV to have one of these

What I intended to served for dinner tonight (but got too far behind this week to lay the ingredients in for): Chicken and White Bean Stew

  • 2 pounds skinless, boneless chicken thighs
  • 2 tsp. ground cumin
  • 1/8 tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 2 10-oz. pkgs. refrigerated light Alfredo sauce
  • 1 15-oz. can Great Northern or white kidney beans (cannellini beans), rinsed and drained
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup chopped red onion (1 medium)
  • 1 4-oz. can diced green chile peppers
  • 4 cloves garlic, minced
  • 1/4 cup shredded Monterey Jack cheese (1 ounce) (optional)
  • Fresh parsley leaves (optional)

Directions

1. Cut chicken into 1-inch pieces. Sprinkle chicken with cumin and pepper. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until brown. Place chicken in a 3-1/2- or 4-quart slow cooker. Stir in alfredo sauce, beans, broth, onion, chile peppers, and garlic.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, sprinkle each serving with cheese and parsley. Makes 8 servings.

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