Frugal and Delicious

Here is a delicious meal I made using new recipes from my new Betty Crocker Whole Grains cookbook.

Chicken-Barley Stew

3 large carrots, sliced

2 stalks celery, sliced

1 large onion, chopped

2-3 boneless, skinless chicken breasts

5-6 C. water

1 C. uncooked barley

2 t. chicken bouillon granules

1 t. salt

1/4 t. pepper

1-2 cans diced tomatoes, not drained

2 T. parsley

1 t. dried thyme leaves

Combine ingredients in a slow cooker. Cook on low for 8-9 hours. Remove chicken and dice up and then add back into the stew and cook for another 15 minutes.

If you want to, you can make this on the stovetop and let it simmer for just an hour if you don't want to go the slow-cooker route.

Delicious!

Best-Ever Oatmeal Brown Bread

1.5 C. whole wheat flour

1 C. all-purpose flour

2/3 C. packed dark brown sugar (I used organic sucanat)

1/2 C. old-fashioned oats

1/3 C. flaxseeds

1 t. baking soda

1 t. salt

1 2/3 C. buttermilk (make your own by adding a teaspoon of lemon juice to milk)

Heat oven to 350. Spray a loaf pan with cooking spray. Mix all ingredients but buttermilk. Add buttermilk just until mixed. Pour batter into pan and spring with 1 T. oats.

Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan and cool on rack.

This bread is sooooo good I can't stop making it! My kids beg for it and call it "brownies" and will eat it for breakfast, for snack, and for supper!