Comments on: Teaching Reflections: Year 9 (2020-2021)

By: JHardy

JHardy — Mon, 14 Sep 2020 19:24:41 +0000

i have to throw in my crock pot recipe…
Chicken breasts, chicken broth, seasoning (I use chicken seasoning, minced garlic, and season salt). 7 hours on low. Shred chicken while in the broth and drain. Broth can be used for gravy or my kids like chicken “French dip” sandwiches.
Chicken keeps in the fridge. When my kids were little, we used the chicken for “a plate of things I like” (meat, cheese, veggie/fruit, cracker). Now they like to have it to make themselves wraps (a plate of things they like in a tortilla)

By: Mary Anne Hardy

Mary Anne Hardy — Sun, 13 Sep 2020 13:28:12 +0000

Love this! Two comments:
#1 love the labels, I use the same containers for my baking supplies and have used them for over 20 years. I have a medium one with chocolate chips. Also a small one with baking powder.
#2 Two "go to" crockpot ideas:
A) chicken or boneless pork with a bottle of BBQ sauce. I put in crockpot in the morning before school on low and its ready for dinner
B) variation on OkieDrapers recipe: 5 frozen chicken breasts,1 15.5 oz can of black beans (drained), 1 15 oz can corn (drained), 1 15 oz jar of salsa. Cook on high 4 hours or low 7-8 hours. Add 1 8 oz package of cream cheese (throw it on top) and let it sit for 30 minutes. Stir together and shred the chicken. Great with chips or as a taco filling or on rice.

By: Nancy Swank

Nancy Swank — Sat, 12 Sep 2020 12:26:33 +0000

I love your organized baking supplies – they look beautiful! We returned to in person (hybrid) this week. Even though it's the 5th week of school, I definitely felt 1st week of school tired by Friday!

By: OkieDrapers

OkieDrapers — Sat, 12 Sep 2020 00:32:50 +0000

Super easy crockpot recipe: put frozen chicken breasts in the crockpot, cover with salsa, cook for at least 4 hours. I don't measure the salsa, just make sure there is a layer over the chicken breasts. About an hour before you want to eat, shred the chicken then let it continue to cook. This makes a great chicken taco filling. I like to add some instant rice when I shred the chicken–this keeps it from being too watery.