Winning Recipes of the Week

I've decided to post recipes I try that turn out reeeeeally good. Here we go:

Honey Mustard Chicken--slow cooker

4 boneless skinless chicken breasts

3/4 cup dijon mustard (I used spicy brown)

1/4 cup honey

Place chicken in slow cooker. Mix honey and mustard in separate bowl, pour over chicken. Cook 8 hours on low. I cooked mine on high for just under 4 hours. (Note: I never cook in my slow cooker on low, ever since our first roast that ended up as a shriveled bit of jerky. I cook for around 4 hours on high, everything always cooks thoroughly while staying tender and juicy.)

Green Bean Casserole

With the chicken, I made a cheesy variation of green bean casserole, with generic brand low sodium cream of mushroom soup and frozen beans for more flavor, texture, and nutrients:

http://www.campbellkitchen.com/recipedetail.aspx?recipeId=24099&fbid=pPoFjCCrh5o

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1/2 cup milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1 1/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.
  
  TIPS:
  Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans(about 16 ounces each) green beans, drained or about 1 1/2 poundsfresh green beans for this recipe.
  
  Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
  
  
  
  Homemade Macaroni and Cheese
  Agh, sorry, all the pasting and alien formatting has messed things up. Anyways, last recipe, for homemade MACARONI!!! It's as good as what you hope to get when you order macaroni from a restaurant:
  http://allrecipes.com/recipe/traditional-macaroni-and-cheese/detail.aspx

  Ingredients

  • 1 2/3 cups dry, small elbow macaroni, cooked and drained
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground black pepper
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
  • 1 cup water
  • 2 tablespoons butter or margarine
  • 2 cups shredded sharp Cheddar cheese, divided

  Directions

  1. Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
  2. Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
  3. Bake for 20 to 25 minutes or until cheese is melted and light brown.

  
  

  ENJOY!

  BEST. EVER. I didn't mess with the whole evaporated milk/water thing because that seemed sill to me, so I did it all with milk, which work out to be 2 1/2 cups of milk.