Broccoli-chicken almondine (crockpot)
Because I am a new gardener, can someone please tell me if it is normal in Northern Illinois to have broccoli sprouting around Thanksgiving?
Broccoli-chicken almondine fantastico...
3 pounds of chicken breasts, cooked and cut up in decent size chunks. Set aside
1 stick of butter
1 small onion sliced lengthwise
1 cup of fresh mushrooms
4 cups of broccoli pieces
1 T flat leaf parsley
Saute the veggies in the butter until the broccoli turns a bright green and onions are soft
1/2 cup of white flour
1T. of chicken base ( better than bouillon, brand)
2 t. salt (or less)
Stir until a roux forms
Add: 4 cups of milk slowly, thickening it into a sauce
Take it off the heat and add: 1/2 cup mayonaise and 1/2 cup of cream cheese (technically you could eliminate these if you want to be healthier)
Pour all ingredients into crockpot container,
Garnish with: 1 cup of slivered almonds
Cook on High for 3 hours or low for 6
Or: in a conventional oven for 1 hour at 325*
Serve with: whole wheat spaghetti noodles or fettucini. YUMMY!
Menu for the week:
Monday: agape stew/ bread sticks (working on a recipe for this one)
Tuesday: black beans and rice
Thursday: Asian style (haven’t decided yet!)
Friday: ham/ potatoes/ fresh salad
Hope your menu planning is going well. Go to organizing junkie’s for more MPM.