Great news! The house is all back together. In addition to hot water and heat, we now have plenty of propane as well. My stove and I will be getting re-acquainted over some minestrone today and possibly some brownies. Yippee! Zena (my cat) is pretty psyched as well — she may never leave her spot in front of the fireplace again. She was quite vocal about missing that this week. God bless the Siamese. They sure can make their needs known.
Many thanks to all who sent me alternate recipe ideas while I was without a stove. It is much appreciated. I have lots of great tastes to try in the near future. This recipe is from my friend, Janine. I modified it a bit to fit my family’s tastes (i.e. crushed pineapple instead of chunks, and I omitted the zucchini). Then, stumbling over a long-forgotten spaghetti squash in the pantry, decided to cook that up and serve the chicken on top.
Everyone love this. It is saucy with a sweet/spicy flavor, and is so easy to make that I feel a little guilty calling it ’cooking.’ With only three ingredients going in the crock pot, the most time-consuming part was trimming the chicken. I am kind of particular about that because I like to eat just the chicken, not the pieces of skin, fat, and sometimes cartilage left attached. Ick. If this is you, do what I should have done and just buy chicken cutlets instead of boneless chicken breasts. So much simpler!
Pineapple Salsa Chicken over Spaghetti Squash
1.25 pounds boneless chicken breasts
24 ounces of a fruity tomato salsa (like Santa Barbara Mango & Peach Salsa or Newman’s Own Mango Salsa)
8 ounces crushed pineapple, undrained
1 small spaghetti squash
Put chicken in the bottom of a crockpot. Add salsa and pineapple. Cover and cook on low for 7-8 hours or high for 4 hours. When chicken is fully cooked, remove them from the crockpot and transfer to a large cutting board. Shred the chicken breasts with two forks, then transfer the meat back to the crockpot. Stir to combine. Cover and leave on low to heat through.
Cut the spaghetti squash lengthwise. Scoop out the seeds with a large spoon. Place both halves, cut side up, in a microwave-able dish with a little water in the bottom of it (I use an 8×8 glass pan, and cut one of the squash in half to make them fit). Cover loosely and microwave on high for 10 minutes. When done, you should be able to scrape the squash easily out of its shell with a fork.
Serve chicken atop squash, or add a layer of baby spinach if you like.