killing_rose: I'm not on no yellow brick road. I've got a mind and a heart and guts of my own. (Yellow Brick Road)
[personal profile] killing_rose posting in [community profile] batchlunch
So, last night, [personal profile] katarik  informs me that Thursday's dinner tasted even better on day two, and therefore it was a batch lunch recipe that we needed to keep.

I raised an eyebrow, and [personal profile] sharpest_asp  went, "Too late."

"It was probably too late at 6:25 yesterday morning," said an I, as I'd actually prepped dinner Wednesday night and just shoved the crock into the plugged in crockpot on our way out the door. If you don't get me to write it down immediately... well, hell, like I'm going to remember what I did.

But I am making the best guess as to what I did. (Actually, after writing it down, I am pretty certain I remembered everything I did. Go me!)

Chicken-bacon-casserole in the crockpot:

*Three chicken breasts
*Two or three cucumbers, chopped (yes, I said cucumbers. No, I don't mean zucchini.)
*One eggplant (dark purple), chopped
*1 box Pacific cream of chicken soup
*~1/2 cup of bacon crumbles
*1 cup red onion (mine is precut and frozen)
*Chicken boullion
*Beef boullion
*Mudflats (dutched cocoa with salt and brown sugar)
*Smoked paprika
*One or two cups rice (in this case, precooked on Wednesday night with chicken boullion, smoked paprika and onions and then shoved in the fridge)

You can probably do this as a casserole; however, as I pretty much only cook with an electric pressure cooker or a crockpot, I would not have the foggiest clue as to how to convert it to an oven meal.

In your crockpot, layer the chicken on the bottom, add the onion and soup, then the bacon and cucumbers and eggplant. Add the cream of chicken and all spices except for boullion. (I used between 1/4 of a teaspoon and a teaspoon of all spices; it's one half-"how much will taste right" and eyeing it and going, "...That looks like enough.")

Then add the water, until it is blended with the cream of soup, and it looks like enough to cook the food in. Add boullion based either on what the container says, or, if you're me, until it looks like it's be flavorful. (I actually didn't blend it until Thursday morning; I just kind of shoved everything in, shoved it in the fridge, and then stirred it together before we left for work.)

I let everything go on low until someone turned it off, so probably 8 hours, as opposed to the 4 that it actually probably cooked in. Once it's cooked, cut/tear the chicken into pieces, add rice, and let the rice warm up.

This made enough for four people for dinner and three lunches; were I making this for batch lunch, I'd probably double it, and it'd easily last the first three to four days of the week for lunches. (Three of us who routinely do leftovers for lunch, and another who does very occasionally.)


Batch Lunches

May 2016


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