November's Try a New Recipe Thread

weird because the link works for me.  Here is the recipe.  hope you like it

Author: Alyssa

Serves: 4-6

Ingredients

2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces

3 Tablespoons Cornstach

½ tsp black pepper

1 Tbsp canola oil

½ cup low sodium soy sauce

4 Tbsp rice wine vinegar

4 Tablespoons ketchup

2 Tablespoons sweet chili sauce

2 Tbsp brown sugar

2 garlic cloves, minced

1 tsp grated fresh ginger

¼ tsp red pepper flakes

1 cup cashews



Instructions



Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.

Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process, if you want more of a crunch, add them right before serving)

Cook on LOW for 3 to 4 hours.

Serve over rice. Makes 4-6 servings

I tried this recipe tonight for Slower Cooker Four Cheese Mac and Cheese from Damn Delicious and it came out just too thick. I added another cup of milk to the finished product, but I think all of the starch in the macaroni is just too much for this dish. Shame...it's expensive to make with all of the cheeses.  I won't make this again.

oooh, these sound good! also the fact that it only makes about 2 dozen cookie-- since there's only two of us, recipes that make 5-6 dozen cookies are way too many to have around the house.

Going to be making a Churro chex mix later in the week..will post recipe tomorrow

www.iwashyoudry.com/parmesan-roasted-cauliflower/

Tried this tonight as a side dish with salmaon (and salad). I really liked it. DH who doesn't like cauliflower said it was a better way of having cauliflower but it was still cauliflower. DD17 who isn't a vegetable fan said it wasn't bad for a vegetable. DD11 ate salad instead

I made this recipe tonight for dh and ds. Chicken parmigiana.

I added more seasoning to the sauce. They liked it.

I made The Pioneer Woman’s Sour Cream Enchiladas for the first time last night.

Changes: Because I was making this dish to share with our DDs family (I use 2 smaller baking dishes and divide the meal in two), I had to make one pretty significant change. Mexican food purists will be appalled to know I substituted the corn tortillas with flour tortillas. Oh, quelle horreur!! (Oh wait - that’s French ). In any event, it was a legitimate and necessary substitution because my grandson has an allergy to corn and corn products. I also backed off on the cayenne pepper a tiny bit, so it wasn’t as spicy for the grandkid.

Also, The PW does suggest adding shredded chicken. I added about a cup and a half of shredded chicken from the whole chicken my daughter had cooked in the crockpot the night before.

The verdict: The Pioneer Woman’s sour cream and chicken enchiladas were a big hit. My grandson (he’s 10), texted me saying that he wants me to make it again soon except add more chicken! LOL

This recipe will go into regular “rotation” for quick and easy weeknight meals.

This is the recipe I use to make Chicken Gnocchi soup also.

I found it to be way too thick for us.  Because of this,  I eliminated the flour and increased the chicken broth. I did use a lower-sodium chicken broth to avoid having too much salt content.  In addition, I now only use mini-potato gnocchi.  Since the recipe makes enough for more than one meal, I found reheating the soup can make it really thicken.  By using the mini-gnocchi and adding more broth, the soup is less thick than even the 2nd time around. 

ETA -  I use a Costco rotisserie chicken for the shredded chicken. It really works great. 

Would love to hear how this turned out? Please share the recipe too. 

Thanks, freecharlie for making this thread and for allowing change-ups. I will definitely be adding to it. I've also seen several recipes that I'd like to try.

Tried this last night....family LOVED it
www.buzzfeed.com/pierceabernathy/one-pot-creamy-chicken-bacon-pesto-pasta?bffbtasty&ref=bffbtasty&utm_term=.pwvNk6Vkk#.vbXOmNVmm

I made a big bunch of pulled pork in the crockpot over the weekend and wanted a way to use the left overs (we made them for nachos for the first meal).  Oh...My...Goodness!  This was amazing!


www.bunsinmyoven.com/2016/03/28/pulled-pork-enchilada-skillet/

So tonight I'm trying Roasted Butternut Squash soup from Damn Delicious. I picked up frozen bnut squash at CostCo so I've got two individual bags defrosting all day in the fridge. Seems easy enough. I just hope it's filling enough with not a whole lot of protein in it. I'm staying away from bread but I'll serve with some.
damndelicious.net/2014/12/10/roasted-butternut-squash-bacon-soup/

ROASTED BUTTERNUT SQUASH AND BACON SOUP
YIELD: 6 SERVINGS PREP TIME: 15 MINUTES COOK TIME: 40 MINUTES TOTAL TIME: 55 MINUTES
By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!

INGREDIENTS:

1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
1 onion, diced
1 red bell pepper, chopped
4 slices bacon, diced
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
FOR THE SOUP

4 slices bacon, diced
1/2 teaspoon dried thyme
2 1/2 cups chicken stock, or more, to taste
1/4 cup crumbled goat cheese
2 tablespoons chopped chives
DIRECTIONS:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until butternut squash is tender, stirring at halftime.*
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Heat a large stockpot or Dutch oven over medium heat. Add butternut squash mixture and thyme, and cook, stirring occasionally, until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock and puree with an immersion blender.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
Serve immediately, garnished with bacon, goat cheese and chives, if desired.
*Baking time may need to be adjusted depending on the size of the squash.

oh yvonne that one has been on my list to try for a while now, can't wait to hear how it tastes!

So many of these look delicious but I'm working very hard on my blood glucose levels so I've filed them for future cheat meals