I had a couple requests for the Brunswick Stew recipe. Here it is. I'll be back later with stitching updates.
From Light Cooking for Two
4 - 4 oz. chicken breasts, skinned and boned
2 c. water
2 tbsp. chopped fresh parsley
1/2 tsp. salt
2 tsp. minced fresh thyme
2 bay leaves
1 1/2 c. cubed potato
1 c. sliced celery
1 c. chopped onion
1 14.5 oz. can no-salt-added whole tomatoes
1 10 oz. pkg. frozen Lima beans, thawed
1 10 oz. pkg. frozen whole kernel corn, thawed
1 tsp. Worcestershire sauce
3/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. hot sauce
Combine first 5 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat and simmer 20 minutes or until chicken is tender.
Remove chicken from broth; skim fat from broth, reserving broth. Remove and discard bay leaves. Shred chicken and return to Dutch oven. Add potato and next 5 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally. Yield 2 quarts. Serving Size 1 cup.
To Freeze: Place 2 cups stew in each of 4 heavy-duty, zip top freezer bags. Freeze up to 1 month.
To Serve 2: Thaw one bag in refrigerator or microwave oven. Place stew in saucepan and cook over medium heat until thoroughly heated, stirring occasionally.
I generally freeze 1 cup single serving portions as this is often our work lunch meal.