I tried for a bit more of a *cross-section* of *things* with this one......ENJOY ! - General Prep Note(s): ~ In all these....use a disposable *crock pot liner* to make it a *no muss; no fuss** clean up. ~ Have some large size zip lock bags on hand to either refrigerate left overs or freeze for yet another day. - Crock Pot Reuben Casserole - 1 (8 oz) pkg.noodles , cooked 1 cn corned beef 3-1/2 cups sauerkraut 6 slices American cheese 1 (6 oz) pkg sour cream 1 (10-1/4 oz.) cn cream of chicken soup 6 slices Swiss cheese - Low Down: Use the Lo or No fat versions of the cheeses AND soup. (RED label Campbells are HI in sodium -- check labels) = In a buttered 4 qt crock pot, layer 1/2 the noodles, 1/2 the meat, all the sauerkraut, all the American cheese. Mix sour cream & chicken soup together; layer 1/2 of soup mix. Repeat, layering rest of the noodles, meat, soup mix & lastly Swiss cheese. Cook on HI for 2 hrs, so that it bubbles well. Turn down to LO for 1 to 2 hrs. (It helps to stir before serving, to mix layers together some). 2---------------2 Crock Pot Chicken Merlot with Mushrooms - Makes: 4 - 6 servings - Prep time: 25 min . 2-1/2 to 3 lbs. meaty chichen pieces, skinned 3 cups sliced fresh mushrooms 1 lg onion, chopped 2 cloves garlic, minced 3/4 cup chicken broth 1 (6- oz) cn tomato paste 1/4 cup dry red wine (such as Merlot) or chicken broth 2 Tbsp quick-cooking tapioca 2 Tbsp snipped fresh basil or 1-1/2 tsp dried basil crushed 2 tsp sugar 1/4 tsp salt 1/4 tsp pepper 2 cups hot cooked noodles 2 Tbsp finely shredded Parmesan cheese -Low Down: Use a Lo or No fat version of the cheese & a sugar substitute, such as SPLENDA.. = Rinse chicken; set aside. In a 3 1/2-4-or 5-qt crockery cooker place mushrooms, onion & garlic. Place chicken pieces on top of veggies. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, & pepper. Pour over all. Cover; cook on LO for 7 - 8 hrs or on HI for 3-1/2 - 4 hrs. If using, stir in fresh basil. To serve, spoon chicken mushroom mix & sauce over hot cooked noddles. Sprinkle with Parmesan cheese. - Nutrition per serving: 469 calories, 12 g. total fat (3 g. saturated fat), 144 mg cholesterol, 468 mg sodium, 41 g carbohydrate, 5 g fiber, 46 g protein. 3---------------3 Crock Pot Shrimp Creole (This is even better reheated the next day.) - 1-1/2 cup diced celery 1-1/4 cup chopped onion 3/4 cup chopped bell pepper 1 (9 oz) cn tomato sauce 1 (28 oz) cn whole tomatoes 1 clove garlic* 1 tsp salt 1/4 tsp pepper 6 drops Tabasco sauce (optional) 1 lb. shrimp, shelled & de-veined = Combine all ingredients except shrimp. Cook 3 - 4 hrs on HI or 6 - 8 hrs on LO. Add shrimp last hr of cooking. Serve over hot rice. - Prep Note: ~ Chicken, rabbit or crawdads may be substituted for shrimp.~ *1 tsp. garlic salt or 1/2 tsp. garlic powder may be substituted for clove Andrea , thanks hon
May the spirit of Christmas bring you peace, "From my home to yours"~ MerryChristmas~ Angelique~ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
