This month the ingredients were chicken breasts, leeks and cauliflower. I decided to prepare this menu for the game. Join us in future games at Cooking with Anne (you can also see other game players' entries).
Menu:
Italian Herb Chicken
Creamy Potato-Leek Soup
Ceasar Salad
French Bread
Italian Herb Chicken
1 pkg McCormick Slow Cookers Italian Herb Chicken Seasoning
2.5 pounds chicken parts
1 pkg (8 oz) fresh mushrooms, sliced or halved
2 cans (14.5 oz each) stewed tomatoes, undrained
1 can (6 oz) tomato paste
Place chicken and mushrooms in slow cooker. Mix seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving.
Prep Time: 10 minutes
Serves: 8
Creamy Potato-Leek Soup
3 large potatoes, peeled and diced
2 quarts chicken broth
1 head cauliflower
2 Tablespoons butter
1 leek
1 stalk celery, thinly sliced
2 garlic cloves, minced
1 medium carrot, shredded
1 cup fat-free half & half
1/4 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon basil
In large pot, place chicken broth and diced potatoes and cook until potatoes are tender. In a microwave-safe bowl, place cauliflower in an inch of water. Cover with saran wrap and heat in microwave 5 minutes until tender (but not mushy). Cut green tops off leek and chop white part. In small skillet heat over medium heat, add butter, garlic, celery and leek. Saute until tender.
When cauliflower is steamed, puree in blender all ingredients except half & half and grated carrots. Return to pot; add half & half and carrots. Reduce heat and simmer until flavors mix.
Hint: Using cauliflower as a substitute for potatoes in a soup allows for the same color and texture but eliminates the carbs.
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