You’ll Never Order Takeout After This Nutty Rice Dish, Again!
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, cashew chicken, casserole, chicken breast, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, ginger, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Slow Cooker Cashew Chicken, Slow Cooker Chinese, Take Out, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
The other night my husband and I were talking about takeout vs. homemade meals. We both agreed homemade is usually a lot healthier, as you can adjust the amount of fat and sodium. We also agreed that quite often homemade is also just as tasty, if not even more delicious than takeout. So why were we getting takeout meals so often, then? It’s because we’re too busy to cook! Or maybe just too lazy… Anyway, that made me search for easy-to-make recipes that would help us cook more!
Usually when we’re ordering Chinese food, it’s because the house doesn’t want to do anything but sit back and relax. Well, you can still do that with this recipe, and save money too! Grab your slow cooker for this one. Although most Chinese food is actually cooked in a wok, you’ll be astonished at how tender this meat comes out, but still remains crispy as well. It’s a true weeknight, set-it and forget-it, dish!
Recipe and photo courtesy of The Recipe Critic.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS