Julie at Peanut Butter Fingers blog is doing a Crockpot Challenge that I thought I'd attempt to participate in.
The gist is that you cook 10 crockpot meals by the end of February. You can read more about it here.
The first meal I made is one I've actually already posted. But I will post it again for you, because it's just that dang good.
This soup is healthy
and hearty with a little spice. Feel free to add more buffalo sauce if
you like it really spicy.
Crockpot Buffalo
Chicken Soup
makes about 6 cups
4 small carrots
4 stalks celery
1/2 yellow onion
small red pepper
3-4 large chicken
breasts
1 box chicken broth
(32 oz)
Chop all the veggies
(I did this the night before for quick preparation), toss them and the other
above ingredients in the crockpot. Cook on low for 8 hours.
Once everything has
cooked for 8 hours, shred the chicken using two forks, drain a little broth
into a small bowl and whisk in 1 tbsp of flour then stir it back in the crock.
You'll also need:
1/4 cup buffalo wing
sauce
1 handful of shredded
jack cheese
1 handful of shredded
parmesan cheese
Toss all this in the
crock and stir around. Give it a taste & add more sauce or cheese if
you want.
Garnish with reduced
fat bleu cheese and serve with bread.
Original post here
My next meal is an Asian marinated pork loin and pickled veggies. I think I'll tell you all about it on Friday.
See you guys for What I Ate Wednesday :)
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