Sweet and Spicy Chicken

This recipe begged me to try it, really it did!  I took a day to think about whether I wanted to make this.  I even dreamed about it.  So, after a night of dreaming about this chicken...I knew I had to try it.  Let me tell you, this is not spicy at all. I guess I should have used a spicy bbq sauce.  I really liked it,  plus it was an easy freezer meal.  Yippee!!!


Servings:4

Ingredients:

2 lbs. boneless, skinless chicken thighs, sliced
3 cloves garlic, minced
1 onion, chopped
1 cup purchased sweet and sour sauce
3/4 cup purchased barbecue sauce
1-2 Tbsp. cornstarch, if needed
2 Tbsp. water, if needed

Directions:

Combine all ingredients in 4-5 quart slow cooker. Cover and cook on low for 4-6 hours until chicken is thoroughly cooked. If you'd like a thicker sauce, mix the cornstarch and water in a small bowl and add to the liquid; cover and cook 10-15 minutes until thickened. If adding a bag of frozen vegetables, add an hour before serving.  Serve over hot cooked rice or couscous.  I added an egg roll!!

*For Freezer crockpot directions- place all ingredients (excluding the cornstarch and water in a bag).  Label freezer bag, seal well and freeze.

Budget Break down- 2 bone in breast, bones & skin removed (that's what has been on sale here). $3.21, 1 jar sweet and sour sauce $2.16, 3/4 cup bbq sauce $.46, 1 onion $.34, 3 cloves garlic $.28, 1 bag frozen Japanese style vegetables $2.16.  Total for ingredients, minus rice and egg roll $8.61 for 4 servings or $2.15 per person.

Now- I don't figure out the rice, because we buy our rice in bulk from sams club or costco & cook in our rice cooker.

Southwest Chicken Chili Mac

Since we are still having some cold days, I thought I would try this recipe out.  It was awesome.  Of course, now as I write this post up, I realized I messed up and added way to much ranch.  Oh well, it was yummy the way I made it. I will be making this again, but maybe with some corn bread.

Servings- 6

Ingredients:

8 ounces pasta noodles (whatever you have on hand works great, I used mini shells)

2 Tablespoons extra virgin olive oil

1 cup finely chopped white onion
1/2 cup finely chopped sweet peppers (or bell peppers)
1 tablespoon minced garlic
2 cups cooked shredded chicken breast
10 ounce can Rotel diced tomatoes, mild
1 1/2 cups chicken broth
1 can corn, fresh or canned
1 can white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 package dry Ranch seasoning (original recipe called for 1 teaspoon)
1/4 cup finely chopped fresh cilantro

Directions
Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.