It's a Keeper!

I don't think I've posted about a recipe before . . .

Life is crazy-busy as usual. One of my kitchen appliances that I love and rely on 2-3 times a week is my crockpot. I have 4 different crockpots and use them all frequently. Since January is filled with evening activities, in order to feed my people before 8:00 p.m. I have planned a number of crockpot days into our menu. I tried a new recipe yesterday in my crockpot that I simply must share. If you are fond of Chinese type dishes this is a good one for you. A big thank you must go out to Toni Gibbons for putting this one in our family cookbook last year. (Actually, Toni must be thanked for a couple of "keepers" from this book. Yeah for Toni!)

Cashew Chicken -- crockpot
1 can Golden Mushroom soup
2 Tbsp. soy sauce
1/2 tsp. ground ginger
1 1/2 to 2 pounds boneless skinless chicken breast tenders or breasts sliced thin
1 (8 oz.) can water chestnuts, drained
1 (4 oz.) can sliced mushrooms, drained
1 cup sliced celery
1 cup shredded carrots (or 2" long julienne strips)
1/2 cup cashews

In crockpot combine soup, soy sauce and ginger. Stir in chicken, mushrooms, celery, carrots and water chestnuts. Cover; cook on low 6 to 8 hours or on high for 3 to 4 hours. Stir in cashews into chicken mixture before serving. Serve over rice.

For my family, I boosted amounts of celery and carrots and added a few strips of onion. Everyone loved it despite a few first impressions of "gross, Mom!" Anyway, give it a try. Couldn't be easier. I am also adding this one to my "stored food" menu. The changes will be using canned chicken, dehydrated celery and carrots. Probably have to add a bit of water or broth.

Happy eating, everyone!