Monday = Me working from 8:30 to 6:30, making dinner, taking a walk with the hubster, and going to bed.
Tuesday = MUCH more important post about our brave hero SPC Jergens, a post about the twinsies, a HUGE to-do list around the house, and the lights in the dining room AND the bedroom going out (which maintenance has to come fix on Friday).
I can't show off our apartment very well without any light...so...the vlog will just have to wait a little while longer.
Anywho, today I promised that I'd have TWO Recipe Ratings for you, so here's Numero Uno.
(P.S. I apologize for the lack of pictures on quite a few of these upcoming Recipe Ratings. I made a lot of them during my blog break and didn't think to take pictures. Sorry! I promise to do better.)
Without further ado, Crock-Pot Cashew Chicken with Brown Rice!
6 thawed chicken breasts
2 tablespoons butter
1/4 cup green onion, chopped
1 cup mushrooms, sliced
10 3/4 ounces cream of mushroom soup, canned
1 cup celery, sliced
1 1/2 tablespoons soy sauce
1 1/2 cups cashews
1. Combine all ingredients (except cashews) in slow-cooker and stir well.
2. Cover; cook on LOW 6-8 hours, or on HIGH 3-4 hours.
3. Add cashews during last 30 minutes for a nice, even crunch.
4. Serve over brown rice.
I love scouring the Crock-Pot website for recipes and when I found this one, Joshua MADE me experiment with it. We've had it 3 times since trying it about a month ago and LOVE IT. It's got such a good flavor and texture. I've even had it taste-tested by a few of Josh's friends who love it as well.
Crock-Pot Cashew Chicken served over brown rice definitely gets and A+ in my book!
A+, hubby's fave aside from jambalaya.