Well, it's March and I successfully cooked my way through February without having to spend an arm and a leg on groceries. I must say, I felt pretty resourcefull and my February meals were very rewarding. I didn't have a lot of time to blog about them, but I threw a few in for you.
March will probably be a different all on its own. I'll be doing a lot of weekend traveling and with the change of weather, our mood starts to lean towards fresh produce and, weather permitting, the grill.
My first documented meal came by way of the slow cooker, or Crock Pot. I know what you're thinking, I'm too modern and creative to use such an old-fashioned cooking appliance like the Crock Pot. I mean, come on, I received six of them, in a variety of sizes, as wedding gifts. I seldomly use the slow cooker because they're not very hands-on, but they're easy to use and make wonderful food.
I mixed the barbecue sauce with onion, green pepper and garlic. I put three chicken breasts in the slow cooker, covered it with half of the barbecue sauce, put down two more pieces and poured the rest of the sauce over the top. Then I let it cook on low for 8 hours. That's it. I also made a side of rice.
The chicken had a terrific flavor. I was expecting an Asian taste, but it was a sweet backyard barbecue taste instead. It was very good. The chicken was moist and soft. It went very well with rice, but would probably be better with some broiled vegetables next time.
Ingredients:
5 skinless, boneless chicken breasts
2 bottles of Sweet Baby Ray's barbecue sauce
1 can (20 oz.) crushed pineapple with juice
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
Weather: 40-degrees and sunny!
Music: Train - Soul Sister
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