A few months ago, a Pita Pit opened at the end of our street. Hubby and I have a great love for the chain, mostly because of the many post clubbing meals we had there in university!
The food is delicious and fresh and our favourite item is the complimentary pita chips they serve while you wait. I decided to try making my own, they looked pretty easy! This recipe turned out great and serves well with cold dips!
– one package of pita pockets
– olive oil
– salt and pepper
– spices of choice
Cut pita pockets into small triangles, then place in mixing bowl (you could also split the pitas in half so the pieces are thinner – lessen baking time so they don’t burn). Drizzle olive oil over the pieces and toss. They should be evenly covered but not dripping wet. Sprinkle salt and pepper and spice of choice (I used Cajun) and toss to coat. Spread pitas in a single layer on a baking sheet and bake for about 10 minutes, or until crispy and golden. Allow to cool before enjoying!
Last night I made Slow Cooker Spicy Chicken, from 13 Freezer Meals In Three Hours, the recipes for which I found on Saving You Dinero).
- 1.5 pounds boneless skinless chicken breasts (about 3)
- 1.5 cups salsa
- 2 tbsp taco seasoning
- 1 tbsp maple syrup
- 1 tsp lime juice
- 1 tbsp butter
- 4 oz cream cheese (1 brick)
Add everything but the cream cheese to the crock pot. Cook on high for 5-6 hours or low for 6-7 hours. 30 minutes before serving, remove and shred chicken, then return to pot and mix in. Then cut up the cream cheese into small pieces and add to the pot and cover. Allow cream cheese to melt for about 15 minutes. Stir well before serving over rice.
Freezer prep: add everything to the bag except cream cheese, then freeze.
This was really good, however it tasted a lot like the Southwest Chicken recipe, without the vegetables, and spicier! Once again it cooked fast, after about 5 hours on low. So you would need to be careful with cooking times or the chicken will dry out. Next time I will combine this recipe with the Southwest Chicken so it has the vegetables but is spicier. But if you aren’t fond if beans and corn, this is a fantastic recipe!
A few weeks ago we tried Simple Beef Stew from Saving You Dinero. It turned out very well, but the sauce was very thin and I had to thicken it at the end. A few readers suggested removing the lid for half an hour before it was ready. I tried that, but it didn’t work.
So I decided to try the roux again: melt two tablespoons of butter in a pan, then whisk in two tablespoons of flour and cook until it’s a light golden colour. Then add sauce from the crock pot and heat until bubbling. It thickened fairly quickly. As an experiment, I also decided to add some Bisto gravy thickener, which I found when I was cleaning out my pantry on the weekend. What a difference these steps made! It immediately looked like gravy. I brought the pot to a boil and then poured it over the meat and vegetables in the crock pot.
I’m not sure if there’s a way to thicken the sauce DURING the cooking process, but this method isn’t too time intensive (it took less than 10 minutes) and worked like a charm. Hubby and I like thick, gravy like sauce and this did the trick. I would love to hear any suggestions for achieving this without the extra steps. Please share if you have any tips!
I made two other adjustments to this recipe this time around. I added a packet of Club House Beef Stew seasoning at the beginning. It added a lot of flavour! Hubby always adds HP Sauce and he pointed out that this stew had so much flavour, he didn’t need to add anything. That’s quite the compliment! The other adjustment was the addition of more vegetables. I added some extra carrots, a cup of frozen peas and a cup of green beans. The beans were pretty soggy by the time the stew was ready, but the new vegetables tasted great!
Now to find the ultimate chicken stew recipe…any recommendations? Thanks for reading!
On tonight’s menu was Creamy Chicken & Broccoli, from 13 Freezer Meals In Three Hours, the recipes for which I found on Saving You Dinero).
1 -½ lbs boneless, skinless chicken breasts (2-3 medium/large)
1 – .6 oz package Italian dressing, dry mix
½ cup water
1 10.75 oz can cream of mushroom soup
8 oz brick of cream cheese
1 – 12 oz package frozen broccoli
Add chicken, dry mix, soup and water to crock pot. Cook on high for 4-5 hours or on low for 7-8 hours. About an hour before it’s ready, add broccoli and a bar of cream cheese and mix well. Serve over rice.
Freezer Bag Instructions – Place chicken, Italian dressing, and water in a large freezer bag. Keep broccoli and cream cheese separate.
This was another hit! It was really easy to prepare and tasted fantastic! I’m not a big broccoli fan but I really enjoyed this. I accidentally bought ranch dressing mix instead of Italian and it tasted just fine. Two thumbs up!
On tonight’s menu was Southwest Chicken, from 13 Freezer Meals In Three Hours, the recipes for which I found on Saving You Dinero).
1 can of corn, drained
1 can of black beans, drained
1 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)
1 8oz brick of cream cheese
Add the corn, black beans, salsa, and chicken to the crock pot. Cook on high for 6-7 hours or low for 7-8 hours. 30 minutes before serving, remove and shred chicken, then return to pot and mix in. Then cut up the cream cheese into small pieces and add to the pot and cover. Allow cream cheese to melt for about 15 minutes. Stir well before serving over rice.
Freezer prep: add everything to the bag except cream cheese, then freeze.
This was absolutely delicious. I put it in before I left the house and when I returned 4 hours later, it smelled heavenly. I had three chicken breasts and everything was ready after cooking it on high for 5 hours, so start with a shorter time perhaps so it doesn’t overcook. The chicken was super easy to shred, it was so moist it fell apart. I spread out the cream cheese bits so it could melt faster. We both thought it would be nice in a tortilla, or perhaps as an enchilada. You could spice it up a little if you like some heat, I thought it was great.
I will definitely make this again!
Tonight we tried another of our 13 Freezer Meals In Three Hours recipes – BBQ Ranch Chicken (from Saving You Dinero).
This was the easiest recipe to prepare, anyone can handle this one!
- 2-3 chicken breasts
- ½ cup ranch dressing
- ½ cup barbecue sauce (I used Diana Chicken & Rib sauce)
Measure sauces and pour over chicken. Cook 5-6 hours on low or 4-5 hours on high.
If prepping for the freezer: put chicken breasts in ziplock, measure and pour sauces over chicken, seal bag. You may have to tear the bag to get the frozen “blob” out to put it in the slow cooker.
This was so easy and super tasty, I wouldn’t change a thing! I made a little extra sauce, I just kept the ratio 1:1 when I measured the dressing and BBQ sauce. I served it with mashed potatoes and vegetables and ended up going back twice for more sauce, which I poured over everything. YUM!
Tonight we tried the first of the slow cooker meals I found on Saving You Dinero – Simple Beef Stew. Here’s how to make it:
2 pounds cubed stew meat (I split a large Costco pack in half, basically eyeballed it)
1/2 white onion chopped (I use chopped frozen onions from M&M Meat Shops – huge timesaver!)
2 garlic cloves, diced (I used minced garlic)
3 cups water
2 beef bouillon cubes
Bag of baby carrots (I chopped some large carrots I had in the fridge)
2-3 large potatoes, cut into large chunks
Salt & Pepper to taste
Add the beef, onion, garlic, water, bouillon, potatoes and carrots to the crock pot. Cook on high for 6-7 hours or low for 7-8 hours.
For freezer bag prep: add everything except the potatoes and carrots to the freezer bag and freeze. Potatoes and carrots go in fresh.
Review: this recipe turned out great. It was very tasty and the meat and veg were super tender. I would add peas and more carrots next time to bulk it up. My only complaint is the sauce is very thin. I scooped out two cups of juice an hour before it was done (I used the low cooking option) and thickened it with a roux (3 tablespoons of butter melted on low, mix in 1/4 cup flour and whisk till smooth, then whisk in juice) and added it back to the pot. Then I turned it up to high for an hour. It was definitely better and more gravy like, but could’ve been thicker. Any suggestions for how I could fix it from the beginning so I can avoid this step at the end?
I will definitely make this again, if I can fix the sauce it will certainly be a keeper. What else do you put in your stews? I’m not a fan of mushrooms or onions, but I know they would probably add even more flavour!