Way behind!

Things are really CRAZY around here with our extra kids but we are LOVING having them!! Friday I made steaks for Mike, Blake and our exchange students per their request and Emily and I had Chicken and veggie kabobs. Saturday night we went to a cookout/birthday party! Sunday night it was barbeque at the Hoe Down Party!! Monday night we had a quick dinner before heading out to the Astros game....Brown Sugar Chicken in the Crockpot and last night I made Easy Beef Stroganoff over rice and steamed broccoli.

Brown Sugar Chicken

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

The Directions.

Use a 5-6 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.


Beef Stroganoff

Ingredients:
- 1 to 1-1/2 lbs. ground beef
- 1/2 med. onion, diced
- 1 clove garlic, minced
- 1 can cream of mushroom soup
- 1 c. sour cream
- 1 packet dry onion soup mix
- 1 can (8 oz) sliced mushrooms, drained
- cooked noodles or rice

Directions:
- Cook meat in a large skillet with onion and garlic.
- When meat is done stir in mushroom soup, sour cream, mushrooms and onion soup packet until well mixed.
- Reduce heat and continue stirring until heated through.
- Serve over noodles.