Crock Pot BBQ Chicken

boneless/skinless chicken - enough for your family
1 bottle BBQ sauce

Put frozen chicken in crock pot. Pour 3/4 bottle of sauce over top of frozen chicken. Turn crock pot on low and let cook for 3-4 hours. Just before serving, place chicken on cookie tray. Pour remaining sauce over each piece of chicken. Broil until sauce is baked on. This only takes a couple of minutes.

Oriental Salad

Recipe compliments of Sherri Schmidt



Salad:
1 lb bag coleslaw
3 green onion
1/3 cup sunflower seeds
1 pkg Oriental Ramen noodles broken up (save for end)
1/2 cup slivered almonds(brown in pan with a little butter) or Sunkist Almond Accents Honey Roasted works just as well.

Dressing:
1/2 cup sugar
1/2 cup vegetable oil
1/3 cup apple cider vinegar
1 pkg Ramen noodle flavor pack (Oriental)

Mix all the ingredients for the salad together. Save noodles for the end, stir in right before serving.
I find that keeping the salad, dressing and noodles separate until right before serving ideal. Otherwise, the coleslaw is not as crisp and the noodles get soggy. And in our family the crunchy noodles is the best part of this salad.

Crockpot Italian Chicken

3-4 boneless skinless chicken breast
1 can of chicken broth
1 pkt of Italian or Zesty Italian salad dressing seasoning
1- 8oz pkg of cream cream cheese
1 can cream of chicken soup
Egg Noodles OR White Rice

In the morning place 3-4 uncooked, thawed or frozen chicken breasts in your crockpot with chicken broth and Italian seasoning pkt. Let this cook all day on LOW. About 45 minutes or so before serving (after it has cooked for about 7-8 hours), add in SOFTENED cream cheese and soup. Let this cook on HIGH in the crockpot until well blended (cream cheese will have completely melted). Or I do this by taking everything out of the crockpot and placing it in a big pot on the stove....it's quicker because you can turn the heat up high and stir. This is great on top of Egg Noodles or White Rice! Enjoy

Crockpot BBQ Pineapple Pork Chops

BBQ Pineapple Pork Chops from (Tasty Sensations)

4 pork chops (I bought the 1" thick, boneless ones from Costco - they are great, and lean)
1 cup crushed pineapple (not drained)
1 cup BBQ sauce (I like Sweet Baby Ray's brand, also available at Costco)
1/2 tsp. pepper
1/2 tsp. garlic salt

Place pork chops in a greased crock pot. Sprinkle with pepper and garlic salt. In separate bowl, mix pineapple and BBQ sauce. Pour sauce over pork chops and set at low for 6 hours (do not over cook). These were delicious and fell apart! No knives necessary, and the sauce was great.

Chicken & Noodle Casserole

1 can cream of chicken
1/2 cup milk
1/4 tsp black pepper
1/4 cup parmesan cheese
1 cup frozen peas
1 can all white chunk chicken breast in water, drained
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheese (optional)
2 tbsp, dry breadcrumbs
1 tbsp butter, melted

Stir soup, milk, pepper, parmesan cheese, peas, chicken and noodles in a 1.5 qt casserole dish. Bake at 400 for 20 minutes. Stir, add shredded cheese. Mix breadcrumbs and butter then sprinkle on top. Bake for 5 more minutes.

Karlene's note: I did not have any cream of chicken on hand so I used cream of mushroom. This made the dish taste more like a tuna casserole then a chicken one. I'm not a big fan of tuna casserole - well more that I had it to much growing up and now don't care to eat it as often.

Baked Parmesan Meatballs

1 lb. ground beef
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

Preheat oven to 375. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs. Place in foil-lined baking pan. Bake 25 min or until cooked through.
I add these to spaghetti or some form of pasta. They would also be great as a meatball sub with some marinara sauce or served as an appetizer.

Chicken & Wild Rice Casserole

(recipe from Sherri Schmidt)

4 chicken breast (cut in half or stripes depending on chicken size)
1/2 cup regular long grain rice
1/2 cup wild rice
1 pkg Lipton onion soup mix
1 can cream of chicken soup
2 cans of water using the soup can

Butter a 13x9 glass dish. In bowl mix soup, water, onion soup mix, rice and wild rice. Pour a little of the mixture in dish to cover bottom. Place chicken breast in dish and then cover with the rest of the soup and rice mixture. Cover with foil. Bake in a preheated 350 oven for 1 hour. Uncover and stir to help the rice not stick to the bottom of the dish. Bake uncovered for another 15 minutes.

Karlene's Note: Wild rice has a little crunchy texture to it unlike white rice. Therefore, don't over cook.

Hash Brown Potato Casserole, aka Funeral Potatoes

2 lbs. pkg frozen hash brown potatoes
1/2 cup butter
1/2 cup finely chopped onion
1 can cream of chicken soup
1 cup of sour cream
1 tsp salt
1 - 8oz pkg of shredded cheddar cheese
1 cup crushed potato chips

Mix butter, onions, soup, sour cream, salt and cheese together in a large bowl. Then mix in frozen hash browns and crushed potato chips. Place in greased 9x13. Bake for an hour at 375 and if doubled for 1-1/2 hrs.