When you are away at college, you tend to build your own family of friends. With Thanksgiving right around the corner, here are some Friendsgiving recipes.
Mini Thanksgiving Chicken
Serving size for this is for four people
- A handful of baby carrots
- Two celery stalks
- Four chicken breasts
- A box of chicken broth
- One shallot
- One white onion
- Gravy packet
Cut up the celery and a few carrots to make them bite-size if you wish. If not, you may use the carrots as well. Then, quarter the onion and dice the shallot.
Add the box of chicken broth to the crock pot, then add the vegetables into the pot as well. Unwrap the chicken and cut any excess fat off the chicken breast. Once all ingredients are in, sprinkle a pinch of salt and pepper into the mix. Let the ingredients stay in the crockpot for three hours with occasional stirring. When not stirring, keep container covered.
Once it is done, set aside two cups of the broth without any vegetables. Then preheat oven to 400 degrees. Place the chicken breast in a pan with a little broth and all the vegetables. Let the chicken cook for 20 minutes or until golden brown skin starts to appear.
While you wait for the chicken to cook, follow the instructions on the back of the gravy packet you picked out.
Plate the chicken breast on top of a helping of the vegetables. Then pour the gravy on top.
Mini Potato Soup Bread Bowl
Serving size is for four people
- 2 large potatoes or 3 if they are small
- Two green onions
- Colby Jack cheese
- Small rolls from local bakery
- One cup of broth from the thanksgiving chicken recipe above
Chop up the potatoes in cubes and cut up the green onions. Fill a medium pot with enough water to cover the potatoes. Bring the water to a boil and add in half the green onions to the pot.
Once potatoes are fully cooked, drain the water out of the pot and place the potatoes into the blender. Add the rest of the green onions into the blender and the cheese.
Then add the blended mixture into the pot, and add the two cups of chicken broth into the pot. Stir the pot constantly to keep from sticking to the bottom of the pot. Once the soup has thickened, remove from the eye. Add the soup into the bread bowl.
Cut the top off the top of the roll and scope out some of the inside. Add a small amount of butter to top and the bread bowl. Bake in the oven for 10 minutes at 350 degrees.
Deconstructed Pumpkin Pie
Serves up to four people
- A can of squash pumpkin
- A small can of condensed milk
- ½ a teaspoon of cinnamon
- 2 tablespoons of brown sugar
- ½ cup of mini marshmallows
- A bag of snickerdoodle cookie mix
- 1 ½ sticks of butter
- A tablespoon of water
- (add an egg if you want a fluffy cookie)
Pour half the condensed milk into the blender, then add the pumpkin, brown sugar and cinnamon. Blend the ingredients up and pour into a bowl or mug. Cook at one-minute intervals before the top changes texture. Set aside to cool.
Next, follow the steps on the bag of cookie mix. If you want thin cookies, add the extra ½ of soften butter. If not then follow directions.
Once cookies are made, scoop some of the pumpkin mix that was made earlier onto the cookie, then melt some marshmallows in the microwave to be placed on top.
These recipes will give you that homelike Thanksgiving feeling while on a college budget. Enjoy your holidays and spend time with those you are thankful for during this season.