It can be a struggle sometimes to make all of my passions merge. Take for example my passions for cooking (and eating) and creating delicious homemade foods and my passion for #unprocessed cooking and healthy eating. Oh, and now that the temperatures are finally dropping delivering fabulous fall weather I am ready to create some passionately perfect soups and breads and other Autumn Awesomeness.
The past several weeks have been busy with work, family, and tacking my goals and goal posts (football pun). Today there was only one thing on my calendar that I had to do and that was go to a fundraiser breakfast for my nieces ballet troupe. Since it was an early event that left the rest of the day wide open for whatever else I wanted or needed to do.
While the girls worked on their Saturday chores I worked on today’s meal plan. I had already prepped our dinner when I made the weeks meals last Sunday: Philly Cheese Chickens. The main dish was in the slow cooker so I decided to make the Italian rolls and a side of homemade chips to go with it. Knowing how my family feels about 100% whole grain bread I decided not to push the #unprocessed thing too far today. I found a recipe for Italian bread that sounded like it would work out perfectly. I also made some homemade oven baked potato chips, which were incredibly yummy. All in all, the dinner was a huge success and I was able to combine some of my passions perfectly.
Philly Cheese Chicken Sandwich Filling
- 2 pounds boneless, skinless chicken breast, raw cut into strips
- 2 red peppers, thinly sliced
- 1 onion, thinly sliced
- 8 ounces chicken or vegetable broth
- Salt and Pepper
- Cheese slices (Provolone is my fave)
Add all of the ingredients to a freezer bag. Remove from the freezer 12-24 hours before cooking. Cook in slow cooker on low for 6-8 hours. Turn slow cooker to warm and top with provolone cheese for 30 minutes. Serve on Italian rolls or hoagies.
The bread recipe I used follows. I did substitute 1 cup white whole wheat flour for 1 of the cups of bread flour, and I mixed it up in my KitchenAid.
Oven Baked Potato Chips
- 2-3 Potatoes (russet or Yukon gold)
- Cooking Spray
- Sea Salt
Preheat the oven to 375 degrees F.
Spray 2 large baking sheets lightly with cooking spray. Use a mandoline (or a food processor with a slicing blade) to cut the potatoes 1/8-inch thick slices. Arrange the slices in a single layer on the baking sheets. Spray the sliced potatoes lightly with cooking spray and bake 5-8 minutes, turning over and baking for until golden brown and crisp. Check often since some of the chips will be done before others. Remove the chips from the baking sheet to a glass or metal bowl and sprinkle with sea salt while still hot. Cool before serving.
This meal was perfect for a fall Saturday evening. We all enjoyed it. And Daughter Number 2 just happened to stop by while the rolls were baking to talk to us about some college stuff, and snagged a hot one right off of the pan. I feel satisfied in knowing that I merged my passions together for homemade bread and a warm and delicious #unprocessed meal for my family! Scored one for my goals! (and a new post)