I hope you all had a wonderful New Year's Eve! Ours was exceptionally low-key. We caught up on our DVR'd Vampire Diaries, drank champagne (Thatboy) and sparkling peach juice (me), and prepped the house for our big New Year's Day Feast.
I love New Year's Day. It feels like such a fresh start. The promise of "new." Don't you feel like the beginning of the year holds so much promise?
I'm keeping my resolutions simple this year. You know, like finishing that stack of books that seems to continue to grow on my bedside table?
I also want to really soak up our time as a family of three while we can.
Which means I need to try to find a balance between filling our weekend with fun activities and not overdoing it to the point of...well, my usual.
Which means, this year, you're going to probably be seeing a lot of fall-back recipes. I think I have pizza on the meal plan for every week from here to eternity. And making use of my crockpot. Like this hearty and warm country stew. Which means spending time with the people you love, and not in the kitchen.
Crockpot Chicken Stew
1/3 cup nonfat dry milk powder
4 Tbsp cornstarch
1 chicken bouillon cube
1/4 tsp onion powder
1/4 tsp garlic powder
1 cup water
1 onion, chopped
4 carrots, sliced
4 celery stalks, csliced
10 oz mushrooms, sliced
2 chicken breast
1 1/2 tsp herbes de provence
1 tsp thyme
1/2 cup white wine
- Combine milk powder, 2 Tbsp cornstarch, bouillon, onion powder, garlic powder, and water. Stir until smooth.
- Place onions, celery, and carrots in crockpot.
- Top with mushrooms.
- Place chicken breasts on top of mushrooms.
- Sprinkle the herbes de provence, thyme, and some salt and pepper over the chicken.
- Pour the milk mixture over all and cook on low for 8 hours.
- Mix the wine with the remaining 2 Tbsp of cornstarch. Stir into the stew. Cook for another 20 minutes.