Saturday, February 2, 2013


My friend, Mary Van Horn, posted this on FB this week and I thought it looked good.

2 Tbsp. flour, 1/2 tsp. garlic powder, 1/2 tsp. pepper, 1/4 tsp. paprika, boneless round steak, 1 can cream of mushroom soup, 1/2 c. water, 1 pkg. dried onion soup mix (I made my own - easy from, 1/2 c. sour cream (stir in last 15 minutes). Place meat in crock pot - mix remaining ingredients and cover meat. Cook for 6-7 hours on low. Serve over rice or noodles.

White Chicken Chili

White Chicken Chili

4 FROZEN chicken breasts
3 cans fire roasted green chilis
1 can corn
4 cans white kidney beans, drained
1 box chicken broth
The following seasonings. .all about 4-5 shakes...I dont measure anything ;)
Garlic powder
Onion powder
Season salt

Add everything to large crockpot, except beans and corn. Cook on low 6-7 hours. Remove chicken, take off any fat and shred. Add back to crock with beans and corn. I then add the following to a container with a lid... about 3/4 cup flour, a couple shakes of each seasoning and milk to thin (about a cup). Shake until flour is not lumpy. Add to crock. Cook on high 20-30 minutes. Repeat the flour step if you want it thicker.

Serve with tortilla chips. This is a weekly staple at our house. Hope you like it. :)

Tator Tot Casserole

This came via to my inbox tonight.  Looks very good, and a lot fattening.  Fun, cozy, winter dinner!?  :)
2 poundstater tots, thawed

  • Hawaiian Chicken

    1 bag of frozen chicken breasts or tenderloins
    1 bottle of bbq sauce (I like Archer Farms - the Target brand - Hawaiian BBQ)
    1 can of pineapple chunks (drained or undrained, I can't tell a difference)
    1 green pepper (optional)

    Place chicken in the crockpot.  Pour the entire bottle of bbq sauce over the chicken.  Pour the pineapple over that.  Cook on low for 7-8 hours.  Toward the end shred the chicken and add chopped green pepper if desired.  Serve over rice.  Side note:  For leftovers, it tastes really good as nachos!  Or as a sandwhich!