Wednesday, November 16, 2011

Slow-Cooker Cranberry Chicken

So gets my vote this week on quick, easy kid-friendly meals.  Tonight we had this recipe and again this new recipe got a thumbs-up from the kids.  You have to understand that I do not put recipes on this blog that my kids don't approve of or that are too hard to do for a working mom. 

2 1/2 to 3 pounds chicken thighs and/or drimsticks, skinned (I used boneless/skinless)
1 16 oz can whole cranberry sauce (I made fresh cranberry sauce)
2 T dry onion soup mix
2 T quick-cooking tapioca
3 cups hot cooked rice

Place chicken pieces in a slow cooker.  in a small bowl, stir together cranberry sauce, dry soup mix, and tapioca.  Pour over chicken.

Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2-3 hours.  Serve chicken and sauce over hot cooked rice. Makes 6 servings.

If you want to make fresh cranberry sauce (super easy and yummy):

12 oz bag of cranberries
1 cup sugar
1 cup water

Rinse cranberries and pick out bad cranberries.  Bring water and sugar to a boil, stirring occasionally.  Add cranberries and return to a boil.  Boil for 3-5 minutes, stirring the whole time. 

Picante Beef and Bean Skillet

This is another yummy recipe that we tried new from  It was so good and the kids started eating before Dad got home.  Before I knew it I had to tell the kids to save their Dad some because they were all going back for seconds and thirds.  VERY easy and VERY kid friendly.  Next time I will try to substitute the tortillas for chips, but it was still really yummy with the tortillas.

1 lb ground beef
1 large onion, chopped
1 jar (16 oz) salsa
1 can red kidney beans, rinsed and drained
6 flour tortillas (6in), cut into 1 inch pieces
1/2 cup shredded cheddar cheese

Cook the beef and onion in a skillet over medium-high heat until the beef is well browned, stirring to break up the meat.  Pour off any fat.

Stir in the salsa, beans and tortillas and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the mixture is hot and bubbling, stirring often.  Top with the cheese.

Chicken Tetrazzini

Tried a new was a toss up on whether or not the kids liked it or not, but it came to that they liked it after they picked out the peppers and mushrooms.  I concluded I would cook it with them still (this is where all of the taste comes from) and will strain out the veggies for them and just add them back into the adults portions.  Overall, I LOVED this recipe!  I found this recipe at


6 oz cooked spaghetti
1-1/2 cups sliced fresh mushrooms
3/4 cup chopped red or green sweet pepper
1/2 cup cold water
1/4 cup all purpose flour
1 12oz can evaporated milk
1 tsp chicken boullion
1/4 tsp black pepper
1/8 tsp salt
1 cup cooked chicken or turkey
1/4 cup shredded parmesan
2 T milk
1 T sliced almonds


In a large covered saucepan cook the mushrooms and sweet pepper in a small amount of boiling water about 3 minutes or until the vegetables are tender.  Drain well; return to saucepan.

In a screw-top jar combine 1/2 cup cold water and flour; cover and shake well.  Stir into the vegetable mixture in saucepan.  Stir in the evaporated milk, bouillon, black pepper and salt.  Cook until thickened and bubbly.  Stir in the cooked spaghetti, chicken, parmesan cheese and 2 T. milk.

Lightly coat a 2-quart square baking dish with non-stick cooking spray.  Spoon spaghetti mixture into dish.  Sprinkle with almonds.  Bake, uncovered, in a 400 degree oven about 10 minutes or until heated through and nuts are lightly toasted.  Makes 4 servings.