23th DAY OF CHRISTMAS (Chicken Stew)

Spicy Crockpot Chicken Stew

Ingredients

2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 green bell pepper, thickly sliced
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
11/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips

Preparation

Place potatoes, corn, celery, carrots, bell pepper, onion and garlic in crockpot. Stir in salsa, salt, cumin, chili powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Mix tortilla strips into stew. Serve warm. Cook stew on high for 4-6 hours, transfer chicken to a plate and shred with two forks into bite-size chunks; return to clockpot. Mix tortilla strips into stew. Serve warm

22th DAY OF CHRISTMAS (Bake Chicken)

Honey Baked Chicken

Ingredients

1 (3 pound) whole chicken, cut into pieces or thighs and legs
1/4 cup butter, melted
3/4 cup honey
1/4 cup *prepared mustard
1 teaspoon salt
1 teaspoon paprika
* Dijon mustard or spicy brown mustard

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and paprika and pour the mixture over the chicken. Bake in the preheated oven for 1 hours, Cover for half of the cooking time and then uncover, basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
Serve with rice or noodles

21th DAY OF CHRISTMAS (Pork Chop)

Fried Pork Chop

Ingredients

1 cup vegetable oil for frying
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt, or to taste
1/2 teaspoon paprika
1/2 teaspoon garlic powder
salt and pepper to taste
4 (3/4 inch) thick pork chops

Directions

1. Heat oil in a large skillet over medium-high heat. Combine flour, seasoning and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
2. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.
Served this with apples sauce and mac-n-cheese.

20th DAY OF CHRISTMAS (Chicken Casserole)

Cheesy Chicken Casserole

1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen broccoli flowerets
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese

1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and broccoli in a 2-quart shallow baking dish.
2.Top with the chicken. Cover the baking dish.
3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

19th DAY OF CHRISTMAS (Chili)

Black Bean Chili

Ingredients
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
1 (15.5 ounce) cans black beans, drained
1 cup chopped onion
1 cup chopped bell pepper
1 cup thick and chunky salsa
1 (15 ounce) can canned diced tomatoes
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 cup water or chicken broth
1/4 teaspoon crushed red pepper (optional)
Garnish: sour cream, shredded Cheddar cheese (optional)

Directions
Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.