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January 24, 2011

Crockpot Chicken Stroganoff

1 Tbsp extra virgin olive oil
4 skinless chicken breasts
1 medium sweet onion
1 large can (3 cups) cream of mushroom soup
6 Tbsp sour cream
1 tsp beef bullion
1/4 cup water
2 tsp paprika
2 tsp pepper
salt and pepper to taste
egg noodles

Drizzle olive oil in bottom of crock pot. Chop chicken breast into stew-sized chunks.
Slice (don’t dice) the onion. Add onion and chicken to crock pot with bouillon and about 1/4 cup of water. Cook on high for about two hours, stirring occasionally.

Add cream of mushroom soup, stir and cook three more hours on low heat setting. Add sour cream and cook one more hour. Prepare the egg noodles at the end.

Crockpot Frito Pie

1 large onion, chopped
3 pounds ground beef, browned
3 cloves garlic
3/4 cup dry beans (or 15 ounce can pinto beans)
4 cups water (reduce to 1 1/2 to 2 cups if using canned beans)
1 teaspoon salt
1 envelope taco seasoning
1 (15 ounce) package corn chips

3 cups shredded Monterey jack and Cheddar cheese
2 tomatoes, diced
16 ounces salsa
16 ounces sour cream
Sliced olives

Combine chopped onion, browned ground beef, garlic, beans, water, salt and taco seasoning in crockpot. Stir well. Cover and cook on HIGH for 8 to 10 hours.

Serve on a bed of chips. Top with chopped tomatoes, shredded cheese, salsa, a dollop of sour cream and sliced olives. Also works as filler for tacos, burritos, enchiladas or taco salad.

Serves 10 to 12.

Crock-pot Potato Chowder

* 1 box scalloped potatoes, any variety
* 1 cup diced ham
* 4 cups chicken broth
* 1-2 stalks diced celery
* 1 diced onion
* 1/8 tsp pepper
* 2 cups milk
* 1/3 cup flour

Mix potatoes, sauce mix, ham, broth, celery, onion, pepper in crock pot. Cover and cook on low heat 7 hours. Mix milk with the flour, gradually stir flour mixture into chowder until blended. Cover and cook on low one more hour stirring occasionally until thick.

Easy Chicken Roma

2-4 boneless, skinless chicken breasts or thighs
2-3 bell peppers, sliced
1-2 cloves minced garlic
2 cans diced tomatoes
1 bag spinach (optional)
pasta (optional)

Brown both sides of chicken in a bit of olive oil in skillet, then set aside. In same skillet, saute peppers over medium heat until soft and somewhat caramelized (add a little more olive oil if needed). Add in garlic a couple of minutes before peppers are done (don’t add garlic too soon or it will burn and turn bitter). When peppers and garlic are softened & browned, put chicken on top of peppers in skillet, then pour tomatoes (including juice) over all. Turn heat down, cover, and simmer until chicken is done, stirring as needed. Season with basil & oregano to taste. Add spinach (if desired) and stir until wilted. Serve over pasta if desired.