Hope you voted today! Or sometime previous to today. We’re big dorks and will probably stay up and watch this until the end. So exciting! Means so much more to us now that we are small business owners and working in the health care field.
I am really not doing my part at keeping our local grocery Fareway in business. I went to Super Walmart yet again today. That’s two times within two weeks. Today I needed some non-food items, so it was an easy choice. It’s just so tempting with all the new choices.
Like this Gouda- it’s so good-a! haha
I also got a small container of some fire-roasted corn chowder to go with a sandwich for lunch. It was just ok. Definitely not worth all the sodium in that one container.
Much better when it’s homemade. Another motivation for going to Walmart was I needed a bunch of kale for an upcoming recipe, and they have tons of fresh produce.
Speaking of homemade, I have a couple recipes for you today, as it’s back to my week for meal plans. At lunch time, I prepared the potatoes and put them in the crockpot. This is a super super easy recipe- watch out, not so healthy.
Crock Pot Hash Brown Casserole (adapted from Mommy’s Kitchen)
1 – 26 – 32 ounce bag frozen hash browns
1 – 8 oz container plain Greek yogurt
1 – 10.5 oz can cream of chicken soup
1/4 cup onion, chopped fine
1 1/2 cups shredded cheddar cheese
1/2 cup butter, melted
salt and pepper, to taste (about 1/4 teaspoon each)
In a large bowl add the hash browns thawed or frozen, yogurt, soup, onion, shredded cheese and melted butter. Mix to combine. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout.
Oven Version: Place hash brown mixture into a lightly greased baking dish (9 x 13 x 2 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 – 50 minutes. Let cool and serve.
So the original recipe used sour cream, but I substituted with some Greek yogurt. Big surprise, I know. It still had piles of cheese and a stick of butter, which made it oh so good. This was so super easy too, but I would use a crockpot liner next time since the edges get really crispy, even with cooking spray.
That was a horrible picture, sorry. To go with the potatoes, I made some chicken nuggets. Finally tried a Pinterest recipe, but changed it up a little. Instead of frying them, I baked them. Here’s the original recipe:
Chick-fil-a Bites (from Iowa Girl Eats)
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)
- Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
- Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
- Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
- Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
That was the original recipe, but like I said, I baked the nuggets on cookie sheets in a 375 oven, for 24 minutes, flipping halfway through. I also sprayed them with a little olive oil before baking.
I really liked the flavor (love the pickle juice!!), but they should really be fried. Hubby confirmed it, since he is a former Chick-fil-a employee. He said the peanut oil makes the nugget. So there you go, if you try this recipe, don’t change it up like I did. I’ll definitely make these again, and make them the right way.
We also had some veggies on the side with this meal.
Notice a couple of the nuggets got a little crispy, still tasted ok.
This last picture is for my friend Steph. She complained my last picture of my baby belly was not good enough, since I was wearing a baggy shirt. Here’s a special close-up, just for you Stephie. This shirt used to be baggy.
26 weeks tomorrow- 99 days to go!