Happy Wednesday friends! We tried a new recipe a few weeks ago and liked it enough to add it to our meal planning rotation. I wanted to share it with you. Sometimes we have to tweak things to make it a little more WW friendly. 2 oz/2 Tbsp of KerryGold Butter 4 Pepperoncinis peppers with about a Tbsp of the juice 1 oz of McCormick's ranch dressing seasoning 1 packet Chicken gravy mix packet 2 pounds boneless skinless chicken breast 1/2 cup water 1. Place all the ingredient in your slow cooker 2. Cook on low for 8 hours. 3. Remove and shred chicken. We had it with some steamed broccoli and mashed potatoes made with Fat Free Greek Yogurt. We all enjoyed this greatly and ate leftovers until they were gone! I hope you enjoy as much as we did! I used this recipe as my guide . This can be done in the InstantPot as well, but we've done it in the Crock-Pot. Although she says it isn't necessary to add the water, because I didn't add all the juice, I added the water.
Monday already? Well, yes, it is! I am feeling more prepared for this week than last week! I am on MyWW Purple. Breakfasts this week: Mom-lets with Canadian Bacon, bacon bits and a little cheese with cheesy hash browns for 2 days. I will have 2 Mom-lets and then a serving of the hashbrowns. I will likely have oatmeal 2 days and then will probably "wing it" with an egg in a basket for a day. Lunches will likely be leftovers from dinner. Dinner plan this week is as follows, but as always is subject to change without notice. Monday: Pumpkin Soup, possibly some crescents on the side. Tuesday: Chicken Fajita Pasta (Instant Pot) Wednesday: Cheeseburger and Tot Casserole (Casserole Crock) Thursday: Chili Mac (Instant Pot) Friday: Chicken Ranch Bake with veggies I really don't have a plan for Saturday and Sunday yet. Having a plan is going to be a big help for this week and keeping me on my plan. How are you setting yourself up for success? Have a great week, friends!
From my 1914 Recipe book: This recipe is handwritten. Although, not all of the recipes are and it appears that some are from a later time period (1934, specifically) and are cut from the newspaper. As I began to type out this recipe, I realized that she only listed the ingredients, nothing more. No instructions on how to combine or what temperature to bake it on and for how long. So, I winged it. Peanut Butter Bread 2 cups Flour 1 teaspoon Baking Powder 1 teaspoon Salt 1/2 cup Sugar (or less) 1/2 cup Peanut Butter 2 Large Eggs Milk to make stiff batter (about 1/2 cup) Directions: 1. Preheat oven 350 degrees. 2. Grease loaf pan and set aside. 3. Combine Dry ingredients (flour, baking powder salt, sugar). 4. Beat your eggs and add them to your dry ingredients. 5. Add your peanut butter. 6. Mix together. 7. Then add your milk approximately 1 tablespoon at a time until you get a stiff batter. 8.