Quick Fix

Anyone out there looking for something delicious and nutritious that they can throw together in about 15 minutes?  Then tonight's dinner is for you!  Maple Mustard Chicken is such an easy recipe even the kids could do it!  As I've told you before, I buy my boneless skinless chicken breasts in bulk and individually wrap and freeze for future use.  While I was home for lunch, I threw FROZEN boneless skinless chicken breasts in my small crock pot (you know, the kind usually used for dips).  I halved the following recipe since there is just the two of us at home and it turns out perfect! 

 

 

Maple Mustard Chicken

 

6 Servings

Prep: 5 min.

Cook: 3 hours

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)

1/2 cup maple syrup

1/3 cup stone-ground mustard

2 tablespoons quick-cooking tapioca

Hot cooked brown rice

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until meat is tender.

Yield: 6 servings

7 PP per serving

I served this with instant brown rice, 1/2 cup for 4 PP and sauteed asparagus with slivered almonds (1 PP).  When I was going through my fridge I found some asparagus that I had leftover from an earlier meal so I preheated a small skillet with 1 teaspoon canola oil, threw in the asparagus and 2 tablespoons slivered almonds, salt, pepper and nature's seasoning and cooked until asparagus was tender and nuts began to brown.  2 servings, 2 PP per serving.