CREAM CHICKEN

This is very quick and very good!

4 frozen chicken breasts

1/4 C. cooking sherry or wine

1 clove garlic, crushed (or 1/4 tsp. powder)

1 tsp. italian seasoning or herbs

salt to taste

pepper to taste

1/4 C. butter

1/4 C. cream or half-and half (opt.)

1 8oz. block cream cheese

steamed white rice

Place chicken in crock pot, then put seasonings, butter and wine over top. Cover and cook on low for 6 hours (until chicken is tender and shreds). About 10 minutes before serving, place block of cream cheese in pot along with a splash of cream or half-and-half if desired. Cover until cheese melts, then stir mixture and serve over rice.

thanks Traca Miller!

FLAT ENCHILADAS

This can be cooked in the crock pot, making it a great busy-night meal!

Ingredients:

3 lbs. lean roast (beef or pork)

garlic powder to taste

salt to taste

pepper to taste

dash cumin

1/8 C. cilantro, chopped

1 yellow onion, chopped

2-4 (7 oz.) cans chopped green chiles

2 (10 oz.) cans green enchilada sauce (Hatch if available)

corn or flour tortillas

shredded cheddar or Monterrey jack cheese

lettuce, opt.

chopped tomatoes, opt.

Directions:

Place roast, seasonings, onion, cilantro, green chiles and enchilada sauce in crock pot and cook on low heat for 6-8 hours, until meat is cooked and shreds. (Mixture should be very soupy; add 1/4 cup of water if necessary). Dip corn tortilla in green chile mixture and then place on plate. Add a spoonful of the sauce over the tortilla. Sprinkle with cheese. Continue layering tortillas and sauce, then cheese for 2 to 4 layers (depending on how hungry you are!). Garnish with lettuce, tomatoes and extra cilantro. This sauce also makes good burritos (just use same ingredients to stuff flour tortillas). For leftovers, add some diced potatoes to make a good soup.

Thanks Aunt Joy for this great recipe!

SWISS STEAK

a Mark Stutler favorite

Ingredients:
1 large round steak, 1” thick
2 cans mushrooms (or fresh, washed and sliced)
½ tsp. garlic
1 tsp. salt
½ tsp. pepper
1 C. water (plus more)
½ C. onion, chopped
½ C. green bell pepper, chopped*
½ C. ketchup

*can use combination of red and green peppers, and more if desired

Directions:
Cut meat into serving pieces. Cover with flour and place in heavy skillet. Add garlic, salt and pepper and brown. Pour in enough hot water to prevent sticking while cooking. Reduce heat to low-medium, cover and cook meat for 2 hours (will look like gravy). Add mushrooms, 1 C. water, onions, green pepper and ketchup and cook for 30 minutes. Remove lid and cook another 30 minutes (until juice boils down to a thick gravy). Serve over steamed rice. This recipe can be modified for crock pot. Add browned meat and remaining ingredients to crock pot and cook on low for aprx. 8 hours.

from Maxine Stutler

PORK ROAST AND SAUERKRAUT

one of Mark's favorites...and super easy!

Ingredients:
1-2 lb. pork roast tenderloin
32 oz. sauerkraut (1-2 cans, adjust amount to taste)
salt and pepper

Directions:
For oven: Season roast lightly with salt and pepper. Cover with sauerkraut and wrap in foil. Place in 9x13 pan and bake at 300 to 325 degrees for 2-3 hours.

For crock pot: Place ingredients in pot and cook on low for 8 hours.

ROAST, POTATOES & CARROTS

Ingredients:
1-2 lb. lean roast (beef or pork)
3-4 med. potatoes
8 carrots
½ med. onion, sliced (opt.)
garlic
lemon pepper
sea salt

Directions:
Peel potatoes and cut into large pieces. If using red potatoes, clean and remove any bad spots. Clean carrots and cut into sticks.

Place roast in crock pot. Arrange potatoes, onion and carrots around roast (or if you love the carrots, add more and mash the potatoes instead). Season with garlic, salt and lemon pepper. Add soups if using, cover and cook on low for 10-12 hours. If making this for lunch, can place meat and seasonings on low overnight. In morning, add potatoes and carrots and continue cooking until lunch.

*you can add: 1 pkg. Lipton onion soup mix & 1-10 ½ oz. can beef consume soup. But it is really just as good and much simpler without these.

PULLED BBQ CHICKEN

Ingredients:
6 frozen skinless, boneless chicken breast halves
1-12 oz. bottle BBQ sauce (like Head Country)
1/2 C. Italian salad dressing
1/4 C. brown sugar (or to taste)
2 T. Worchestershire Sauce

Directions:
Place chicken in a slow cooker. Pour salad dressing, "W" sauce and BBQ sauce over chicken. Sprinkle with brown sugar (I usually omit the sugar and add 1 T. powdered mustard). Cover, and cook 3-4 hrs. on high or 6-8 hours on low. Shred chicken about an hour before eating & it will soak up a lot of the sauce. Serve on hamburger buns.

from Jodi Weyers

CROCK POT FAJITAS

Ingredients:
3-4 lb. lean boneless beef roast, trimmed
1 med. onion, chopped
2 C. dry, uncooked pinto beans
2 -10 oz. can Rotel tomatoes and green chilies
1-10 ¾ oz. can cream of mushroom soup
1-4.5 oz. can green chiles
½ tsp. oregano
salt to taste
1 C. water

Directions:
Layer ingredients in crock pot in order given. Cook on low for 12-18 hours. Stir when done and just before serving. Serve in tortillas with desired fajita toppings such as cheese, sour cream and guacamole.

from Lori Stutler