Three Months of Food Storage Recipe of the Week

Chicken Salad
1-13 oz can chicken
2 Tbsp Mayonnaise (approx. can use Miracle Whip and/or yogurt)

Optional additions - add what you have and like
1/2 cup craisins or raisins
1/4 cup chopped nuts (almonds, peanuts, cashews, etc)
1/4 cup wheat berries
pickles
celery
grapes cut in half
mandarin oranges
water chestnut
seeds like pumpkin, sunflower
1 tsp. flax seed

salt and pepper

Drain and shred chicken. Add mayonnaise, seasonings and additions. Mix together and serve or chill until ready to eat. Makes approx. 4 sandwiches--Serve in pitas, rolls, bread, or eat plain.

This is quick and easy. I tried it and it took me less than 15 minutes to make!



Cajun Curry Chicken
2 tsp curry
1/3 cup honey
3 Tbls prepared mustard
2 Tbls marg or butter (optional)
2 tsp Cajun Seasoning
1 tsp lemon juice
1 clove garlic, minced
Boneless skinless chicken breast (up to 6)

Combine ingredients and pour over chicken. Bake at 375 for approx 45 minutes.
Serve chicken and dripping over rice. I like brown rice.


7/21/08

Thai Chicken Crock-Pot
These ingredients should be easy to store. The only fresh ingredient is the ginger. You could use powdered ginger if you don't have fresh or freeze some shredded ginger should work.

Cook Time: 9 hours,
Ingredients:
8 boneless, skinless chicken thighs
1 cup salsa
1/4 cup peanut butter
2 Tbsp. lime juice
1 Tbsp. soy sauce
2 tsp. ginger root
1/8 tsp. white pepper
1/3 cup chopped roasted peanuts
Preparation:
Place chicken in 3-4 quart crockpot. In medium bowl, combine remaining ingredients except peanuts; mix well. Pour this mixture over chicken in crockpot. Cover slow cooker and cook on low for 8-9 hours or until chicken is thoroughly cooked. Sprinkle with chopped peanuts and serve over hot cooked rice or couscous. 4 servings