Sweet and Sour Chicken

My friend, Jean, shared this DELICIOUS recipe!  We tried it yesterday, and it was a hit!  My friend, Jan, suggested adding pineapple 1/2 hour before serving.

6 potatoes, cut into wedges (optional)
24 baby carrots (I chopped regular carrots)
1 green pepper, cut in 1-inch pieces
1 med onion, diced
6 skinless, boneless chicken breasts (frozen is fine)
1 jar (24 oz.) sweet and sour sauce (either Kikkoman or La Choy is good)
Pineapple Tidbits (optional)

Add first 5 ingredients to crock pot in order listed.  Pour sweet and sour sauce over all. Cook on HIGH 5-6 hours.  Add pineapple tidbits the last 1/2 hour.  Serve over rice (I saved the pineapple juice and used it as part of the liquid in the rice).

Best Beef Stew

I was feeling rather 'food-networky' the other day, after watching the food network, and so I tried out what I saw...and although it's not exactly Paula Deen (because I don't do butter), it's darn good!

1 lb or package beef stew meat
1 minced onion
1-2 cloves garlic
1/2 lb baby carrots
1 can green beans
1 can cream o mushroom soup

Method:
Brown meat, onions and garlic in a skillet. Transfer to a crock pot and add the soup, carrots and beans plus about a cup to cup and a half of water. Cook on high for 4-5 hours till the meat is falling apart. Serve over mashed potatoes, or rice.

Green Chicken (Chicken Verde)

I was feeling rather "food-networky" one day and invented this one...if you have every been to New Mexico you will know the answer to the question "Red, Green or Christmas?" The answer of course refers to the kind of chili you want with you meal. I am a green chili gal.

2 lbs, boneless, skinless chicken breast
1 med onion chopped
6 frozen cilantro cubes (I get a brand called Dorot found in the Trader Joes freezer section) if you do not have frozen use appx 6-7 t fresh.
4 cloves minced garlic (again, I use the Dorot frozen cubes, it makes it very easy, if you can find them use them!)
8 oz green chili
2 med green bell peppers, seeded and cut into bite sized peices
1 jar Salsa Verde (can be found with all the other salsas, I use La Victoria)
salt and pepper to taste

Directions
Start off by sauteeing the onion, garlic and cilantro in a bit of oil for about 5 mins. I do this in my stock pot, so as to give everything enough room to cook.
Leave the chicken whole and add to the onions etc. Cover and allow to cook until the chicken is cooked all the way thru (at least 30 mins). When the chicken is done, remove it from the pot and allow to rest for about 15 mins. While the chicken rests, add the bell peppers, green chili and salsa to the onion/garlic/cilantro mixture. When the chicken is cool enough to handle, shred it and throw back into the pot and cook for an additional 10 mins.

Slow Cooker Directions:
Start the chicken, onions, garlic and cilantro together on low for at least 3 hours. Add the green chili, salsa and bell pepper and cook for another 1-2 hours on low before serving. About 30 mins before service, take the chicken out and shread it and add it back into the salsa etc, making sure that all is evenly coated and heated thru.

Serve with tortillias, cheese and beans. This also is great the next day for leftovers!

Italian/Cream Cheese Chicken - posted by Melissa

This is an easy, great recipe from my friend, Jan. Natalie made us a DELICIOUS variation when we visited for Easter, which she will have to post.

6 boneless, skinless chicken breasts
1 packet dry Italian dressing
2 small cans cream of chicken soup
1/2 - 1 soup can milk
8 oz. pkg. cream cheese

Place chicken in greased crock pot. Mix together remaining ingredients and pour over top of chicken. Cover and cook on high for 6 hours. Serve over rice.

Cafe Rio Pork - from Chris

This is DELICIOUS and a little spicy! You can tame it down a bit by using mild enchilada sauce and by eliminating the chili powder. You can even use beef, instead of pork, if desired. It's easy to cut this recipe in half for families of four or five.

3 lb. pork roast
2 c. brown sugar (reserve 1 c.)
1 c. Worcestershire Sauce
1 tsp. powdered ginger
1 tsp. chili powder
1 tsp. salt
1 tsp. oregano
2 TB. minced onion
2 c. red or green enchilada sauce (reserve 1 c.)

Place pork in greased crock pot. Mix other ingredients and pour over pork. Cover and cook on high for 6 hours. Shred pork with fork and add remaining 1 c. brown sugar and 1 c. enchilada sauce, mixed and heated. Serve with tortillas, rice, beans, tomatoes, lettuce, and cheese.