EASY & YUMMY SLOW COOKER CHICKEN
This very easy recipe is great for a busy workday... just throw it all in the slow cooker in the morning, and have a wonderful hot and yummy sit-down dinner that night! I use frozen chicken breasts and add 2 cans of soup for lots of sauce. I make extra for a great work-day lunch for the next day. Enjoy!
Provided by esm4877
Categories One Dish Meal
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put frozen chicken into slow cooker.
- In a bowl, mix soup, onion mix, and milk. Stir. Add into slow cooker.
- Add cut vegetables to the slow cooker and mix.
- Cook on low for 7-9 hours, or high for 4-5 hours.
Nutrition Facts : Calories 429.6, Fat 9.7, SaturatedFat 2.5, Cholesterol 78.4, Sodium 1596.9, Carbohydrate 52.9, Fiber 6, Sugar 4.6, Protein 32.6
SUPER EASY AND YUMMY DOUGHNUTS
A really easy to make breakfast treat. Made these for my kids today and they were so delicious that they begged me to make more and more.
Provided by Lois4533
Categories Breads
Time 20m
Yield 10 doughnuts, 10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil (about an inch) to 375 degrees Fahrenheit in skillet.
- Put granulated sugar and cinnamon in a quart or gallon size plastic bag. Shake to mix then set aside to sugar the fried doughnuts.
- Put the powdered sugar in a separate quart or gallon plastic bag and then set aside to use to sugar the fried doughnuts.
- Open the tube of biscuits and separate each one, then poke a hole in the center of each with your finger and then carefully stretch it open some.
- Place each piece in the hot oil and fry until puffy and golden brown (about 2-3 minutes).
- Turn with a fork and fry the other side until golden (another 2-3 minutes). Lift out and drain on paper towels.
- Promptly shake them, one by one, in the cinnamon sugar and then in the powdered sugar.
- (The cinnamon may be omitted if desired or you may frost the doughnuts with icing instead).
Nutrition Facts : Calories 138.1, Fat 4, SaturatedFat 1, Sodium 324.7, Carbohydrate 24.2, Fiber 0.7, Sugar 13.1, Protein 1.8
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