d. Chicken

4 boneless, skinless chicken breast halves
1 cup fine dry bread crumbs, plain
1 teaspoon plus 2 tablespoons Dijon mustard, divided
3 tablespoons honey
2 tablespoons butter

Slice chicken into strips. In a shallow bowl or pie plate, combine bread crumbs and 1 teaspoon of the mustard. In another shallow bowl, combine honey and remaining 2 tablespoons mustard. Dip chicken in the honey-mustard mixture, then coat with crumbs. In a nonstick skillet over medium heat, melt butter; cook chicken for about 4 to 5 minutes on each side, until lightly browned and juices run clear.

Serves 4.

I recently had a fully packed afternoon and foresaw that I would not have much time to cook dinner when I got home. I wanted a good, home-cooked meal that would be simple to serve to my new hubby.

I got my brand new crock pot out and began to fill it with food. I started with chicken, potatoes, and onions, then continued to empty the pantry and my refrigerator into the pot. Pretty soon, I was left with a crock pot full of food, all within a low budget. I turned it on the rest of the day and anxiously waited to find out what my newly created dish would taste like. It was absolutely delicious! The seasoning was perfect (tangy, but not too hot), the chicken fell apart with a fork, and it was thoroughly enjoyed over brown rice with my husband, Ryan. In fact, the pot was so full that we had several meals off our dish. I was very proud of my dish that I created and, after long deliberation, Ryan and I named it “Fiesta Chicken Stew.”

1 cup water
6 chicken breasts, cut in half
1 onion, cut in large chunks (~ 1-2 inch pieces)
3 potatoes, cut in large chunks (~ 1-2 inch pieces)
2 (14.5 ounce) can diced tomatoes
2 cups salsa
2 tablespoons fresh cilantro (or 3/4 teaspoon dried)
1 can black beans

Place all ingredients in order given in a 5-6 quart slow cooker. Cook on high for 2 hours, then change to low for 4 hours (if you will be gone all day, cook on low for 7-8 hours). Check temperature of chicken (should reach 170 degrees for doneness) and serve.

To serve: Serve over brown rice and top with sour cream and cheddar cheese, as desired