Sunday, January 20, 2013

Week 3- Crock Pot Beer Chicken & Baked Potato Casserole

I am really starting to like this whole cooking thing. It makes me feel more accomplished and I have leftovers that I can take for dinner at work! I only ate 1 Lean Cuisine this week!!! That's a huge deal for me.

This week I made Crock Pot Beer Chicken and Baked Potato Casserole. Both were wonderful and simple to make! I warmed up some cream corn and then we had a complete meal. I was able to prepare these two dishes earlier in the day while Rob was at work, which is really nice. Less mess to clean up after dinner!

We will start with the Crock Pot Beer Chicken. I found my recipe from LaaLoosh. It is a Weight Watchers +3 points, if you are into that thing. (I am not sure what that means!)

Crock Pot Beer Chicken
2 lbs skinless, boneless chicken breasts (thawed)
1 bottle/can of your favorite beer (I used Guinness Extra Stout)
1 tsp salt
1 tsp garlic powder
 1 tbsp dried oregano
1/2 tsp black pepper

Place all ingredients in the crock pot. Cook on high for 4-5 hours or low for 6-8 hours.


It was a yummy dish. Rob made a gravy from the leftover beer in the crock pot by just adding cornstarch to it in a saucepan and stirring. Rob rates this dish a 7 out of 10. It was a little dry, so we will try it with thighs instead of breast next time. I didn't really prefer the chicken, but the gravy helped out a lot. There just wasn't much flavor to it in my opinion.

Now for the Baked Potato Casserole. Potatoes are one of my favorite things. I can eat them any way, all the time. So I love this creative dish! I found it from Very Best Baking. It was simple and I was able to prepare it when I did the chicken and refrigerate until ready to cook.

Baked Potato Casserole
8 medium potatoes
1 cup evaporated milk
1/2 cup light sour cream
1 tsp salt
1/2 tsp ground black pepper
2 cups shredded cheddar cheese
6 slices of bacon
sliced green onions (optional)

1. Peel and cut potatoes into 1 inch chunks. Then place in large saucepan covered with water. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
2. Pre-heat oven to 350 F. Grease a 2 1/2 - 3 quart casserole dish.
3. Return potatoes to saucepan; add evaporated milk, sour cream, salt, and pepper. Beat with hand mixer until smooth. Stir in 1 1/2 cups of cheese and half the bacon. Spoon into prepared casserole dish.
4. Bake for 20 to 25 minutes or until heated through. Top with remaining cheese and bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.


5. If you want to prepare it early, you can. Just refrigerate it after step 3. When ready to cook, cover with foil and preheat oven to 350 F. Bake for 40 to 45 minutes or until heated. Uncover and top with cheese, bacon, and green onions. Bake for an additional 3 minutes or until cheese is melted.


This was amazing to me! Rob gave it a 7 out 10. He thought it was too cheesy. I had left the skins on the potatoes and he liked that. I will definitely be making this one again! We have a lot of potatoes leftover so next time I might half the recipe.


On side note, Rob made a wonderful Cedar Plank Salmon for dinner last night! He used the leftover potatoes as one of his side dishes and cooked them in our individual Staub pots. He fixed his salmon two different ways; one with the Tony's Creole spice from my previous dish and one with Old Bay. The one with Tony's was significantly better! So if you every make Salmon, try it with Tony's Creole Seasoning!


Aren't the pots adorable!

3 comments:

  1. I tried this crockpot chicken recipe a couple of months ago as well and had the same disappointment! I wish we knew about a gravy recipe at the time to liven it up! I would like to try this potato recipe at some point!

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    1. The potato recipe is definitely a winner! And easy too!

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