Dinner Menu: Better Late than Never, Spicy Chicken Stew

It has been a crazy week and I was going to skip the weekly dinner menu, except it falls completely inline with the Friday Recipe Exchange tonight.

Meanwhile in the kitchen right now I’m making a gluten-free Pumpkin Cake, I’ll post the recipe later, as soon as I know if it came out ok. Company on the way to taste test. 🙂 Although they do not know  it.

On the board tonight:

  1. Spicy Chicken Stew
  2. Sweet Potatoes w/Apples
  3. Tossed Salad
  4. Shortbread

Spicy Chicken Stew

Slow-Cooker Meal

  • 1 tbsp olive oil
  • 4 boneless breasts, large cubes
  • ½ lb smoked sausage, cubed
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 15 oz tomato sauce
  • ½ cup water
  • 2 tsp to 1 tbsp chili powder
  • 1 tsp salt
  • ¼ cup sliced almonds

Slow-Cooker

Combine all ingredients (except almonds) into Slow-Cooker, cook according to manufacturer’s directions (usually on low) for 8-10 hours. Add almonds, simmer 5 minutes & serve.

Sweet Potatoes w/Apples

  • 2 sweet potatoes, peeled & cubed
  • ¼ cup water
  • 2 apples, cored & sliced
  • 8 oz can sliced pineapple (including liquid)
  • 2 tsp butter
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ¼ tsp salt

2 qt casserole dish, greased

Add sweet potatoes and ¼ cup water to casserole dish and microwave for 3 to 5 minutes (until potatoes are fork tender, add more water if needed) Add remaining ingredients to casserole dish, stir gently and bake at 450° for 20 to 30 minutes, uncovered, until apples and potatoes are very soft.

UPDATE: I just received an email from a friend who said that you can actually put all the ingredients from the stew and the sweet potato recipes into the same slow-cooker and create a very popular Mexican stew called Mancha Manteles.  Who knew?  I knew the two dishes complimented each other nicely…all together would be interesting.

Shortbread

  • 1 cup butter
  • ½ cup sugar
  • 2 ½ cups flour

baking sheet

Cream butter and sugar until fluffy. Stir in flour. Chill for an hour. Divide in half. Place each half on baking sheet and pat each into approx. 7 inch circle. Prick each with a fork to make 16 wedges (total of 32). Bake for 30 minutes at 300°

Shopping List:

  • 4 boneless breasts
  • ½ lb smoked sausage
  • 1 medium onion
  • 1 green pepper
  • 15 oz tomato sauce
  • 1 tbsp chili powder
  • ¼ cup sliced almonds
  • 2 sweet potatoes
  • 2 apples (my new favorite are Jazz)
  • 8 oz can sliced pineapple
  • 4 oz orange juice
  • 1 1/4 cups butter
  • 3/4 cup sugar
  • 2 ½ cups flour

Also: olive oil, cinnamon, salt, pepper

Originally published on January 2010

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