Chicken Skillet Pie

This is my new standby fave...Cudos to Mary Ostyn and a fellow homeschooling friend who passed this along. I really have enjoyed using this recipe for my one meal, two dinner goal. My next attempt will be tweaking this recipe ala Southwest Style with cornbread, beans, chili, ect. I'll keep you posted.

http://youvegottotastethis.myrecipes.com/taste_this/2010/04/chicken-skillet-pie.html

Today's Dish-My invented Greek Chicken in the Crock Pot...

One whole chicken cut into parts, salted with sea salt
1 small can of diced tomatoes
1 small can of chick peas, drained and rinsed
1/2 small jar of Kalamata Olives, drained and rinsed
1/2 white onion, sliced
3 garlic cloves, crushed
olive oil
1/4 c. water-optional
2T of Greek Spice blend--I use one from Cost Plus

Place salted chicken in the crock pot, top with diced tomatoes, chick peas, Kalamata Olives, olive oil, onions, garlic and spice blend. Cook for 4-5 hours until chicken is done.

Remove extra liquid and reserve 1/3 c. to saute chard.

Served with mashed potatos.

Ode To The Whole Chicken

One of my favorite, versitile foods is the whole chicken. You can roast, bbq, cook it in the crock pot or boil for a multitude of uses. This week, one sad little chicken became 3 meals to feed a family of 6 (counting the babe). Day 1, boil the chicken in a pot of water with sea salt, pepper, celery, onion, garlic and carrots. Use half the shreaded chicken for my Mexican Chicken and Rice Soup garnished with avocado and sides of warm corn tortillas. Day 3, use the other half of the shreaded chicken to make chicken salad sandwhiches using more celery, onion and apple. Day 4, use the frozen chicken broth to make a pot of lentils with yes, carrots, celery and onion. This time I added some some Indian Spices and served with flat bread.