Once a week, our local Whole Foods has a one-day sale. Usually, the featured item is some sort of cut of meat. GF Guy and I, like many of you, are on a budget. In order to eat high quality, organic foods, we keep a close eye on the sales and plan our meals accordingly. This week, split chicken breasts were majorly discounted so we stocked up.
I got all kinds of up close and personal
with the chicken breasts as I taught myself how to debone and skin them. It took a little courage, but, in the end, it wasn’t that difficult, and the savings made the extra effort well worth it
On a fun note, GF Guy and I had a “down-home” adventure day yesterday. We drove to Golden, CO and toured the Miller-Coors Brewery. I didn’t get to taste or touch anything, but had a great time learning about the brewing process.
Today’s Question: How do you cut costs in the kitchen without compromising quality?
Slow Cooker Apple Cider Dijon Chicken
- 2 boneless, skinless Chicken Breasts
- 1 tsp Curry Powder
- 1 tsp Poultry Seasoning
- 1/2 Yellow Onion, sliced
- 2 Tbsp Dijon Mustard
- 1 Tbsp pure Maple Syrup
- 1/2 cup Cold Pressed Apple Cider
- Season chicken breasts with curry powder and poultry seasoning and place in a slow cooker.
- Place onion slices on and around chicken.
- Combine remaining ingredients in a small bowl and pour over chicken.
- Cook on low for 4-5 hours.