I’ve never been one to use my Crock-Pot much during the spring and summer months, but we are changing that today! Join me as I prepare three easy and delicious family dinners, plus a strawberry pie! I hope you enjoy this What’s for Dinner video and get plenty of dinner inspiration!
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0:58 Subbie Supper Intro
1:57 French Onion Chicken & Green Beans
recipe typed below
7:47 Southwest Chicken Tacos
14:34 Sausage & Potato Crockpot Casserole
19:16 Strawberry Pie
Marvette’s French Onion Chicken and Green Beans
2 Lbs. Chicken (Boneless Skinless B reasts/Thighs, Bone in Skin on B reasts/Thighs)
1 Medium Onion chopped
2 regular (14 oz) or 1 (28 oz) canned Green Beans (any style Italian, French Style, or regular)
1 package french onion soup mix (or a can of french onion soup omit cup of water)
1 cup water
2 Tbls Oil
1 package of French Fried Onions
Salt and Pepper
1. Pre- heat oven to 400 degrees. Heat a 4qt. 12 inch oven safe skillet with the oil to brown the salted
and peppered chicken. Once browned on the first side and the second is down add the chopped onions.
Once the second side is browned pour the soup in (either the can or the package mix dissolved in the
water). Add the can of Green Beans (make sure they are drained).
2. Bake in the oven for 20 min until chicken is done (165 degrees). Add the French Fried Onions to the
top and bake an additional 10-12 min on the top oven rack until brown.
I like to serve the chicken with the sauce and the green beans on the side this is great with potatoes or
TACO SEASONING RECIPE:
1.5 cups chili powder
2 Tbsp ground cumin
1/4 cup kosher salt
1 Tbsp onion powder
2 Tbsp garlic powder
1.5 cups all-purpose flour
2 tsp sugar
.5 tsp salt
1/2 cup vegetable oil
2 tbsp milk
Preheat oven to 400 F. Place all ingredients in 9 inch pie pan. Stir together with a fork. Pat mixture into bottom and up the sides of the pan. Poke holes in the crust (I forgot to do this today!). Bake for 15 minutes at 400, until light brown.
1 (9 in) pie crust
1 qt fresh strawberries
3/4 cup white sugar
3 tbsp cornstarch
3/4 cup water
Arrange half the strawberries in baked pastry shell. Mash remaining berries and combine with sugar in med. saucepan. Heat over med. heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer until thickened – 5-10 minutes, stirring constantly. Pour mixture over berries in the pastry shell. Chill for several hours before serving.
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