Monday, September 28, 2009

Cheesy Crockpot Chicken


6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.

Crock pot potato casserole

Crock Pot Potato Casserole

6 cups frozen hash browns, partially thawed
1/2 cup butter or margarine, melted
1/2 cup onion, chopped
1 tsp. salt
2 (10 1/4 oz.) cans cream of chicken soup
1 cup sour cream
1 cup potato chips or Corn Flakes, crushed

Combine all ingredients except sour cream. Pour into lightly greased crock pot; cover. Cook 5 to 7 hours. During last hour of cooking, stir in sour cream. Sprinkle with crushed potato chips.

Ranch House Crock Pot Porkchops

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
From Real Mom Kitchen and its delicious!

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have

Coconut Curry Chicken

Coconut Curry Chicken
This is a new recipe I basically found a better one than before. I found it on Utah Deal Diva's site. I have made this many times and we love it. It is inexpensive, and you get a great coconut taste!

I use this recipe using my Freezer Bag Method. I just freeze the chicken breasts all trimmed and ready to go, then the day of cooking, add all the ingredients to the crockpot.
• 1 lb boneless, skinless chicken breast (about 2 large breasts)
• 1 ½ tablespoons vegetable oil
• 1 ½ tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 3 tablespoons sugar
• salt and pepper to taste
• Assemble ingredients. You can purchase the Coconut Milk at Wal-Mart for $1.28. The curry seasoning I bought was also at Wal-Mart for $1.40.
• Dice onion & cut up chicken. Season chicken pieces with salt and pepper.
• Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through.
• Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, and sugar and stir to combine. Cover and cook on low 2-3 hours.
• Cook 2.5 cups of rice according to package directions. Serve chicken over rice. Enjoy!