It is officially fair week , and the weather has not cooperated. We attended Deerfield Fair on Saturday and Fryburg Fair started Sunday. It has been raining all week, and not expected to clear till Sunday. I am writing fall menu's, with a formula of one double purpose meal (left overs, one soup night and one crock pot. Additionally we are still doing "fast" food made at home Friday's.
Friday: French Dip Rolls
Saturday: Beef Fajitas
Sunday: New England Boiled Dinner
Monday: Soup in Bread Bowls
Tuesday: Ham Quiche
Wednesday: Cob Salad
Thursday: Crock Pot
3 pounds chicken breasts, boneless, skinless
Kosher salt and pepper to taste
2 onions, chopped
2 cloves garlic, minced
1/4 cup flour
1 cup chicken broth
2 tablespoons tomato paste
1 14 1/2-ounce can diced tomatoes, drained
Fresh basil to garnish
Hot cooked linguini
Grated cheese, Pecorino Romano or Parmesan
Add chicken to Crock-Pot® slow cooker, and then top chicken with remaining ingredients. Cover and cook on Low 7 to 9 hours or on High 4 to 5 hours.
Garnish with fresh torn basil, and serve over linguini and pass the cheese.
Size: 4-7 quart