Crock Pot Dijon Chicken with Mushrooms

This recipe is a renovation of a recipe we’ve been working for several years, acquired from a recipe swap online with some fellow moms. The original recipe (which we modified for our needs) relied on cream of mushroom soup and canned mushrooms. Well, that works…but only for so long. The kids seem to prefer fresh mushrooms to canned (no argument from me) and the response to the chicken itself has only ever been tepid, where the little ones are concerned.

So, when dh suggested that we make the usual recipe, I balked and asked if anyone minded if I switched things up. Thankfully, I have a patient family that’s willing to endure my experimentation. After all, we humans are learning machines and I try to incorporate what I’ve learned works (and remove what doesn’t).

As luck would have it, this overhaul worked out splendidly! The flavor factor increased exponentially, and the acceptance rate from the kids went up by quite a bit. For example, dd usually picks at her “no thank you helping” of chicken, and this time out she asked for seconds: both the first night we had the dish AND the night when we served it as leftovers. This is a very good sign. Our ds did great with the mushrooms, so this is definitely a win in my book. It also doesn’t hurt that this recipe requires almost no prep time; I purchase mushrooms pre-washed and pre-sliced to save time, and that always works wonderfully.

I will note that the Healthy Request cream soup listed below is my standard answer for “cream of” soup recipes. While you can make it with a full fat/sodium/calories soup, I choose not to – and I haven’t found that the flavor lacks at all. Also, as with many of the other crock pot recipes I’ve posted, this one can cook longer. I had this one in the crock for about 11hrs, and it wasn’t overcooked or dry. So, consider the cook times below the minimums and know that you can go longer without things going awry.

 

Crock Pot Dijon Chicken

Chickeny mushroomy goodness!

 

Prep Time: 5 mins

Cooking Time: 6-8 hrs on LOW, 3-4 hrs on HIGH

Serves: 4

 

Ingredients

2 cans Campbells Healthy Request Cream of Chicken Soup

4 Tb dijon mustard

8 oz water

16 oz washed & sliced mushrooms

1-1/2 lb boneless, skinless chicken breasts (4 breasts, approximately 6oz each)

Non-stick cooking spray

 

Make it Happen

1. Coat the inside of a 4qt crock pot with non-stick cooking spray.

2. In a bowl, stir to combine the soup, mustard and water.

3. Place the chicken in the crock pot, then pour half of the mixture from the bowl on top of the chicken.

4. Place the mushrooms in the crock post and pour the remaining half of the mixture from the bowl on top.

5. Cover and cook on LOW for 6-8 hrs or on HIGH for 3-4 hrs.

6. Serve immediately, over rice, butter noodles or pasta.

20 books & 20 lbs (week 2): Planks for the memories

I figured that if I get into the habit of doing weekly updates, it’ll force me into some measure of discipline about things, and there’s no way that my goal to read 20 books and lose 20 lbs in 2013 will work if I don’t have some discipline about it. So, here’s an update…and if you’re playing along at home, feel free to comment below with YOUR updates. This game’s open to anyone who wants to participate, although you should only set goals that work for you. My goals work for ME because I set them. And, while it should go without saying, I can’t let it go: don’t set ANY weight loss goals and/or exercise without having talked to your primary care physician first. I’m not a doctor, I don’t play one on TV, and I don’t have any designs on being a doctor. On the plus side, you don’t need to talk to an English teacher before you set your own reading goal…so, that saves you at least one phone call.

20 books: still on book #1. Okay, it’s not a ton of progress, BUT it’s still only the second week of the year and, to be fair, it’s Charles Dickens. It’s not like I picked the standard beach read. I will say that the story of “A Tale of Two Cities” is a pretty amazing book so far. It’s a slog, much as Neal Stephenson’s “Baroque Cycle” was, but if the payoff is half as good as what I got from Stephenson, then I’ll probably come out a Dickens-lover. We’ll see. Some days, I really love having a chewy read. Other days, I just want something mindless that I can breeze through without thinking. The next book may be something a bit more lighthearted…lest I weigh myself down (no pun intended) with too much depressing material.

20 lbs: hard to say, but I clocked in on Sunday AM at 221.4lbs. Not knowing where I was on January 1st (primarily because of a near-pathological fear of what the scale may say), I’m using that as my starting point. This means that I should be ending the year no higher than about 201lbs. It’s still far away from where I want to be, but every journey begins with a single step…and every weight loss begins with a willingness to admit that you NEED to lose weight. When I go for my physical in a few weeks, I’m hoping that I will be back down to where I was when I went last year; it would be disappointing to have to come in higher than where I was back then.

I haven’t yet gotten my exercise program in order; dh and I still need to sort out a schedule that allows us both to work out in an equitable fashion. He has all of his triathlon training and conditioning to do, and I know he doesn’t get as much time to do that as he wants. I haven’t yet set aside any time, and that has more to do with my lack of interest in losing any sleep than anything else. There isn’t a ton of time in the evenings for working out yet, but we can get back to alternating days when we do kiddo pickup & dinner in order to make it work. We just haven’t gotten back into that groove yet. Having two drop-offs in the morning and two pick-ups in the evening really has thrown us off a lot more than I expected.

So, what have I done, then? Well, I’m not being a complete schmoo. Last week, I started participating in the #plankaday challenge – the brainchild of Dr. Sherry Pagoto, a licensed clinical psychologist and Associate Professor of Medicine at UMass Medical School. She started the Plank A Day Revolution as a way to get people to make small change. All you have to do is perform just one “plank” per day. It’s great exercise for your core muscles, and you can do variations on it to give yourself more of a challenge. The basic move looks and feels like a pushup, except that you keep your forearms on the floor. I’m up to about a minute before my body is shaking enough that I feel like I need to take a break. It seems like the majority of folks who participate on Twitter tend to add the picture snapped from their phone of the timer, so that’s what I’ve been doing.

 

Whew!

 

If you want to join in, feel free to give it a shot! Just make sure you are up to the physical activity and talk to your doctor and yadda yadda YOU KNOW THE DRILL BY NOW. Make sure that you use the hashtag #plankaday on your tweet and expect a visit from the Plank Police if you fall off the wagon for a few days. You can even get a plank penalty if you’re behind…so make sure you’re able to keep up!

Also, massive props on this to Elizabeth Comeau, the author of the Get Moving blog and a driving force behind the @BeWellBoston Twitter account, as well as RadioBDC. She celebrated her one year blogiversary on RadioBDC earlier this week, which is a pretty awesome milestone. If I didn’t follow RadioBDC on Twitter (and listen to them during the day), I wouldn’t know about Elizabeth’s work and wouldn’t have caught on to #plankaday, much less been bitten by the bug to participate. Elizabeth talking up #plankaday on RadioBDC and Twitter inspired me to give it a shot, and I’m glad I’m doing at least something until I can do more. See, radio will save us all…or at least that’s my hope.

Faux Remoulade

This simple and quick sauce goes very nicely on “pink” fish, like salmon and trout – and it was my solution to a funny dinner problem. DH had a tooth for cornbread, and since it was on sale at the store we decided to make some barbecue later in the week as an accompaniment. With one dinner still open on the meal plan, what to do? I was pleasantly surprised to find steelhead trout available at our store’s fish counter, and since it’s one of the few sustainable pink fishes we can get here in New England, I jumped all over that. I figured that I’d need a meaty fish to hold its own with cornbread, since whitefish – baked or fried – is just not the most flavorful thing in the world.

Hitting the interwebs whilst watching my beloved Redskins imploding versus the Seahawks, it came to me: I’ll make a remoulade! There are any number of great remoulade recipes out there, including the ones in my cookbooks and ones from folks like Emeril. However, I didn’t have all the ingredients for any of THEIR remoulades, and I didn’t have the time to let mine sit for the several hours that one recipe suggested.

This is the point in the story where I told DH, “I’m going to wing it and I hope this works!” He looked at me with a mix of skepticism and hope, as he always does whenever I say I’m going experimenting in the kitchen. Thankfully for both of us, this one worked out. Better still, it’s quick to put together and takes only five ingredients that should be in any house ANYWAY. I recommend pairing this with pink fish, and the prep I did for the trout was really simple (poached in lemon juice and champagne). I suppose you could pair this with a breaded and fried whitefish, but don’t be surprised if it overwhelms the blander fish that typically are just used as sauce-delivery-vehicles anyway.

I’m SURE this could be tweaked to rely on fresher ingredients (homemade mayo, homemade ketchup, etc.) but if you don’t have those on hand already, there’s no need to spend the time on it. Also, please note that I list “organic ketchup” below. We use the Heinz Organic ketchup in our house specifically as a way to avoid High Fructose Corn Syrup, which I loathe. If you use ketchup with HFCS in it, make sure you taste the sauce and adjust the spices as needed to counteract the hyper-sweetness the HFCS imparts to the ketchup. Note also that this is easily veganized if you have a mayo-ish spread that’s egg-free. Just make sure, again, to adjust the spices to taste.

 

Faux Remoulade

So simple…so yummy!

 

Prep: 5 min

Cooking Time: NONE!

Serves: about 4

 

Ingredients

6 Tb low-fat mayonnaise

2 Tb organic ketchup

1/2 tsp garlic powder

1/4 tsp cayenne pepper

1/8 tsp paprika

 

Make it Happen

Stir to combine all ingredients in a small bowl; serve immediately.