Monday, January 4, 2010

Cranberry Chicken Revisited

4 Comments

For Thanksgiving I made Cranberry Chicken for the first time. It was really good.

Now that I'm participating in the Eat From the Pantry Challenge, I discovered I had the stuff to make another batch. I made it a little differently this time, though.......

I didn't have the whole berry sauce, so I used the jellied that I had on-hand. I diced the chicken this time.

I doubled the cranberry sauce and amount of chicken, but not the French dressing or onion soup.

I poured the sauce over the chicken from the beginning. The other recipe said to add it the last half hour of cooking.

The result was fabulous. It was nice to have all the flavors incorporated. It wasn't too sweet, but the biggest difference was the French dressing didn't overpower the dish like the last time. I definitely missed the whole berry sauce and will buy that next time. I'm happy I used up my jellied sauce, though.

There was enough for 5 meals for me. I ate one and packaged the rest in Ziploc containers, labeled and put in the freezer for later meals.

I'm enjoying this challenge! Today I made hamburger helper with ground turkey for the toddler lunch. They LOVED it! I don't know why making hamburger helper with turkey never crossed my mind before? That's what this challenge is all about--thinking out of your box.

I have made a list of what I hope to use up in my pantry. You can find it here. Check back to Leftovers On Purpose to find out how I use up the stuff.






Cranberry Russian Chicken on Foodista


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4 comments:

Sweet and Savory January 5, 2010 at 8:43 AM

Looks like a real tasty dish. Cranberry sauce must really enhance the chicken.

heartnsoulcooking January 5, 2010 at 10:10 AM

WOW!!! GREAT!!! combination of flavors.
Geri

Lisa@BlessedwithGrace January 5, 2010 at 1:37 PM

Sounds really good. Love the idea of making some freezer meals out of this! Thanks for linking to TMTT.

Brenda January 5, 2010 at 5:37 PM

My husband would love this!

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