I read this article today on how to cut your grocery bill by eating what’s in your pantry. I thought that’s why we had pantries in the first place, isn’t it? I know I always stock up when things are on sale and even if we got snowed in for a month we’d still be fine. We’d run out things like milk and eggs and fresh veggies, but we’d have lots of other food we could eat in the meantime. Considering the weather here the past couple of weeks, we may end up putting that to the test!
Anyway, I took their advice and created this recipe from food in my freezer and cupboard. Try it out and let me know what you think!
Ingredients:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 onion, diced
- 2 ribs celery, diced
- 1 clove garlic, minced
- 1 cup frozen green beans
- 1 cup frozen mixed veggies
- 1 1/2 cups elbow macaroni (uncooked)
- 1/2 teaspoon dried rosemary
- salt, pepper
Set crockpot to highest setting. Put all ingredients in the crockpot and stir. Let cook about an hour. Add a little water if it seems dry. Cook another 5 hours. Adjust seasoning to taste.
Of course you can use different soups if you want, and different veggies. If I had frozen broccoli I’d probably use that along with cream of broccoli with cheese soup. And I used rosemary because it seemed like a good idea at the time. If you hate rosemary or don’t have any, use something else instead like thyme or marjoram.
Bon appetite!
