(I was vegetarian when I met Shannon and for the first year or so that we were together. I don't remember how I managed to eat vegetarian back then. Maybe he didn't have the food sensitivities at the time. I still have the same ethical objections to eating meat, so I've often wished that I could go back to being a vegetarian and see if I still had the meat cravings I had last time -- which was why I stopped -- but being vegetarian would be difficult with Shannon, unless I cooked just for myself and let him eat frozen dinners, which wouldn't seem right.)
The recipe I'm making should provide enough for 6-8 servings, but it'll probably still be more expensive than frozen dinners. Healthier, though. A lot healthier. Fresher, low sodium, etc.
* 2 pounds boneless, skinless chicken breasts, cut in 1-inch cubes (I bought 1.71 lbs, because that was the largest package they had and it cost a mint anyway)
* 2 large onions, quartered and cut into 1/2-inch slices
* 1 cup baby carrots, or 2 large carrots cut into 1-inch slices
* 3 medium potatoes, cut into 1-inch cubes
* 3 1/2 cups chicken broth
* 1 teaspoon celery seed
* 1 teaspoon dried thyme
* 1/2 teaspoon black pepper or seasoned pepper mix
* salt to taste
* 8 ounces sliced mushrooms
* 1 cup frozen corn, thawed
* 1 cup frozen peas, thawed
Combine all ingredients, except peas, in the slow cooker/Crock Pot; stir well. Cover and cook on low 6 to 8 hours, until chicken is done and vegetables are tender; stir in peas the last 30 minutes.
Serves 6 to 8.
I'm going to do all the prep work tonight, so that I can just toss it all into the Crock-Pot in the morning before I leave for the city.