My mom introduced me to this delicious and easy recipe that makes great leftovers. And she found it on the back of the Quaker Quick Barley box. I had a couple friends over to sample it and they approved. So give it a shot yourself.
Ingredients
1 (14 1/2 oz) can tomatoes diced, undrained
1 (16 oz) jar/can salsa or tomato sauce
1 (14 1/2 oz) can chicken broth
1 cup QUAKER Quick Barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 oz) can black beans, drained and rinsed
1 (15 1/4 oz) can whole kernel corn
3 cups chicken breast cooked and diced (about 3 chicken breasts)
Directions
1. Cook chicken in the oven for 30 minutes at 350. Dice into cubes and set aside.
2. In a large soup pot, combine the first 7 ingredients (tomatoes, salsa, chicken broth, barley, water, chili powder, and cumin)
3. Over high heat bring to a boil; cover and reduce heat to low.
4. Simmer for 20 minutes, stirring occasionally.
5. Add beans, corn, and chicken. Increase heat to high until chili comes to a boil.
6. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
Top with shredded cheese and sour cream and enjoy.
Credit to Quaker Oats for this recipe
Well it's back to work after the holidays. Personally, I'm feeling a little bummed...I took all of my Christmas decorations down yesterday (sad) and I have no scheduled time off of work until Memorial Day (unless I take vacation...and I just might, hehe). Oh and it was 11 degrees this morning on my way to work (yuck!).
BUT, one of my Christmas presents helped to cheer me up yesterday. I've never owned a crock pot until now (thanks mom and dad!). I feel super old getting as excited as I did about a crock pot, but oh well, I'm excited. So of course I tried my awesome Christmas present out yesterday. I figured, what better recipe to try out and help me warm up from the cold than this beef stew recipe. It was my mom's originally, but I've modified it a little to fit my tastes. Enjoy!
Ingredients
1 pound beef cubes/stew meat
1/2 cup flour (split into 2 1/4 cups)
1 cup diced carrots
1 cup diced celery
1/2 cup frozen corn
1 can diced tomatoes
2 medium potatoes cubed with skin
1 can low sodium beef broth
1/2 cup milk
Salt and pepper to taste
Directions
1. Place meat, 1/4 cup of flour, and a couple dashes of pepper and salt in a ziploc bag. Seal the bag and shake it to cover the meat in the flour mixture. Set bag aside.
2. Cut up all veggies and place in crock pot.
3. Place meat on top of veggies.
4. Pour beef broth over all ingredients.
5. Cook on low in crock pot for 8 to 10 hours. If you're home you can stir the mixture periodically. If you leave it, that's ok.
6. About 30 minutes before you're ready to serve the stew, mix 1/4 cup of flour with 1/2 cup milk and pour into stew. Stir and let cook for remaining 30 minutes.
Serve with corn bread and enjoy.
