Mmmm Mmmm Monday: After Church Pot Roast

This recipe is from one of the cookbooks that was put out by my school when I was growing up. I use this one alot in our house and it's always well recieved!

Here's what you need:
1 lg frozen pot roast (beef or pork)
1 can cream of mushroom soup
1 can onion soup
1 can cream of celery soup

Put the frozen pot roast in a slow cooker/crockpot. Pour the cans of soup over the top; cover and cook on low for 4-6 hours. The soups make a wonderful gravy to put on mashed potatoes. YUM!

Mmmm Mmmm Monday: Cream Cheese Chicken & Broccoli

This crockpot recipe was passed to me by my cousin and we finally tried it last week and LOVED it. It says to put the chicken mixture over spaghetti (which we did) but I also ate it on it's own for lunch during the week and it was just as good without the noodles.

Here's what you need:
4 lbs boneless skinless chicken breasts cut into 1/2" peices
1 tbsp olive oil
1 package (1 oz) Italian dressing mix **This I could not find, so I just used Italian seasoning instead**
2 cups sliced mushrooms
1 cup chopped onion
1 can (10.75 oz) condensed cream of chicken soup
1 bag (10 oz) frozen broccoli, thawed
1 package low-fat cream cheese, cubed
1/4 cup dry sherry (didn't have any of this so I omitted it)
Hot cooked pasta (we used spaghetti)

*Toss chicken with olive oil and Italian dressing mix to coat chicken. Place in crockpot. Cover and cook on low for 3 hours.
*Coat large skillet w/nonstick cooking spray. Add mushrooms & onion, cook 5 minutes over Medium heat or until onions are tender. Stir occasionally.
*Add soup, broccoli, cream cheese and sherry to skillet; cook & stir until hot. Add to chicken in crockpot. Cover, cook on low one more hour. Serve over pasta.

Mmmm Mmmm Monday: Sweet Pepper Chicken

It's been a long time since I've posted a recipe. But honestly, we haven't tried anything new too much this summer. But I used a new crockpot recipe last night that was a big hit so I decided to resurrect the Mmmm Mmmm Monday posts and share it with y'all!

Sweet Pepper Chicken

6 bone-in chicken breast halves, skin removed

1 tbsp vegetable oil

2 cups sliced mushrooms

1 medium onion, halved and sliced

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 can (10-3/4 oz) condensed cream of chicken soup, undiluted

1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted

Hot cooked rice

In a large skillet, brown chicken in oil on both sides. Transfer to a 5 qt slow cooker/crockpot. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice.

Makes 6 servings.

Mmmm Mmmm Monday: Crockpot Chili

It's been a little cold here the last few days so I decided to make some chili for dinner that warmed us all up. It's a really easy recipe, which is essential in a houseful of children. Enjoy!

Crockpot Chili
1 lb. ground beef
1 lb. beef stew chunks
1 can red kidney beans
1 can pinto beans
1 can tomato soup
1/4 cup water
1 small onion, diced
1 large green pepper, diced
1 tsp. garlic powder
1 tbsp chili powder
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1/4 tsp black pepper

Brown ground beef; drain. Combine all ingredients in crockpot and mix well. Cover and cook on low for 8 hours. Top with shredded cheese if desired.

Mmmm Mmmm Monday: Meatball & Veggie Stew

This recipe is from my trusy Better Homes & Gardens Cookbook. It's deeee-licious!

Prep time: 10 minutes
Cook: 6-8 hours
Serves:4

1 16-18 oz pkg of frozen cooked meatballs
1/2 of a 16 oz pkg of frozen mixed veggies (my favorite is the one with broccoli, baby corn cobs & red potatoes)
1 14.5 oz can diced tomatoes with onion & garlic, or stewed tomatoes; undrained
1 12 oz jar mushroom gravy
1/3 cup water
1.5 teaspoons dried basil, crushed

In a 3.5-4 qt crockpot place frozen meatballs and frozen mixed veggies. In a bowl, stir together tomatoes, gravy, water & basil; pour over meatballs and veggies.

Cover & cook on low heat for 6-8 hours (or on high heat for 3-4 hours).