Well, my two girls are sick with sore throats and coughs. Not the best circumstances for testing new recipes - I had cereal for dinner tonight (BTW, my husband was a saint and stayed with the girls today. Took them both to the doctor and the pharmacy and lived to speak of it! Brilliant!!).
Yesterday, I implemented a recipe from dwlz.com: Chicken Stroganoff (Crockpot method). I have a crockpot, and I wanted an excuse to use it before the weather moves beyond comfort food.
I had some frozen chicken and some fat free sour cream to use, so I threw it into the crockpot with an envelope of onion soup mix and a can of low fat cream of mushroom soup. Seven hours later on low, and it was done. The dish serves 6, and it is 4 pts. per serving plus points for the macaroni.
The chicken was very tender - no knife necessary. My husband cooked some hi-fiber elbow macaroni to accompany the dish, and the dish looked and smelled great. Imagine my surprise when the taste did not quite live up to my visual and olefactory expectations. The first bite made me think of tuna casserole. Very salty. I should have expected it given the ingredients, but it was still a slow acceptance of the truth - leftovers would have to be endured instead of savored.
I had the leftovers today for lunch, and the extra day did nothing to mellow out the salt. Oh well, at least I am cooking...
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