Cream Cheese Chicken with Broccoli

Cream Cheese Chicken with Broccoli
Ingredients: 4 lbs. boneless, skinless chicken breasts cut into 1/2 inch pieces
1 tbsp. olive oi
l 1 package Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can cream of mushroom soup
1 bag frozen broccoli florets, thawed
1 pkg. low-fat cream cheese,
cubed 1/4 cup dry sherry
Hot cooked pasta

Directions: 1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in crock-pot and cook on low for 3 hours.
2. Coat large skillet with no-stick spray. Add mushrooms and onion; cook 5 minutes until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet.
Cook until hot.
Transfer to crock-pot.
Cover; cook on low 1 hour.
Serve chicken and sauce over pasta.

Burgundy Beef Po' Boys

Burgundy Beef Po' Boys with Dipping Sauce


Ingredients:
1 boneless beef chuck or bottom round roast (3 lbs.)
2 cups chopped onions
1/4 cup dry red wine
3 tbsp. balsamic vinegar
1 tbsp. beef bouillon granules
1 tbsp. Worcestershire sauce
3/4 tsp. dried thyme
1/2 tsp. garlic powder
Italian rolls, warmed and split


Directions:
1. trim excess fat from beef. Place onions on bottom of crock-pot. Top with beef and remaining ingredients, except rolls.
Cover; cook on high 8-10 or until beef is very tender.

2. Remove beef from crock-pot; cool slightly. Trim excess fat and discard. Shred with 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim of fat and discard. Spoon beef into rolls. Serve cooking liquid as dipping sauce.

Chinese Cashew Chicken

Chinese Cashew Chicken

Ingredients:
1 can bean sprouts, drained
2 cups sliced cooked chicken
1 can cream of mushroom soup, undiluted
1 cup sliced celery
1/2 cup chopped green onions with tops
1 can mushrooms, drained
2 tbsp. butter
1 tbsp. soy sauce
1 can water chestnuts
1 cup cashews
Hot cooked rice

Directions:
1. Combine bean sprouts, chicken, soup, celery, onions, mushrooms, water chestnuts, butter and soy sauce in crock-pot. Mix well. Cover and cook on low 4-6 hours or high 2-3 hours.

2. Stir in cashews just before serving. Serve over rice.

Slow Cooker Chicken and Rice

Ingredients:

1 can cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
2 cups uncooked instant rice
1 cup water
1/2 soup can of sherry or white wine
1 pound skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery

Optional toppings at serving time:
Parmesan cheese
slightly steamed peas--frozen or fresh

Directions:
Combine soups, rice, water, wine in slow cooker. Add chicken; sprinkle with salt, pepper and paprika. Sprinkle celery over chicken. Cover and cook on low, 6-8 hours or on high for 3-4 hours.

Spicy Sausage Hash Browns

Ingredients:
1 package (16 oz.) pork sausage
1 package (30 oz.) frozen shredded hash browns, thawed
2 cups sour cream
1 jar (16 oz.) double-cheddar cheese sauce ( Ragu brand)
2 cans (4 oz. each) chopped green chilies
1/2 tsp. crushed red pepper flakes--optional

Directions:
In a large skillet, cook sausage over medium heat until no longer pink; drain. In a 4 quart slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through.
(9 servings)

Spicy Italian Beef

Spicy Italian Beef Sandwich

Ingredients:
1 boneless beef chuck roast(3-4 lbs.)
1 jar (12 oz) pepperoncini
1 - 14 1/2 oz can beef broth
1 bottle of beer
1 onion, minced
Ing
2 tbsp. dried Italian seasoning
1 loaf French bread, cut into thick slices
provolone cheese

Directions:
Trim fat from beef. Cut beef, if necessary, to fit in crock-pot, leaving beef in as many large pieces as possible.,

Drain pepperoncini; pull off stem ends and discard. Add pepperoncini, broth, beer, onion, and Italian seasoning. Do not stir. Cover and cook on low, 8-10 hours.

Remove beef, shred with 2 forks. Return to cooking liquid. Mix well. Serve on French bread, topped with cheese. Add additional sauce and pepperoncini, if desired.

chicken tortilla soup

Chicken Tortilla Soup

Ingredients:
4 uncooked boneless, skinless chicken breast halves
2- 15oz cans black beans
2- 15 oz cans of petite diced tomatoes
1 cup salsa
1- 4 oz. can of green chilies, undrained
1- 14 1/2 oz. can of tomato sauce
1 large can of black olives, chopped
1 can of corn, drained
chopped onion, to taste (I do a whole medium sized one)
1-2 cloves garlic--to taste
handful fresh cilantro
2-3 tbsp. chili powder (however much you want to add)
2-3 tsp. tumeric
1-2 tsp. cumin
1/4 cup brown sugar or Splenda brown sugar mix--this cuts the acidic nature of the tomatoes which I don't care for.

Toppings:
Tortilla chips (The best are the Lime Tortilla chips)
Avocado
Sour Cream
Shredded Cheese
Chopped green onion

Directions:
Combine all ingredients, except toppings, in large slow cooker
Cover and cook on low 8 hours
Just before serving, remove chicken and chop into bite sized pieces. Stir back into soup.