Garlic Beef Stroganoff

 2 tsp. Beef Bouillon Granules

1 Cup Boiling Water
1 Can (10 3/4 oz.) Cream of Mushroom Soup, undiluted
2 jars (4 1/2 oz ea.) sliced mushrooms, drained (I used fresh instead)
1 Large Onion, chopped
3 Garlic Cloves, minced
1 Tbsp. Worcestershire Sauce
1 1/2 - 2 pounds Boneless Round Steak, trimmed and cut into thin strips (I used steak I had in the freezer)
2 Tbsp. Vegetable Oil
1 Pkg. (8 oz.) Cream Cheese, cubed
Hot Cooked Noodles

In a slow cooker, dissolve bouillon in water.   Add soup, mushrooms, onion, garlic and worcestershire sauce.   In a skillet, brown beef in oil.   Transfer to the slow cooker.   Cover and cook on low for 7-8 hours or until the meat tis tender.   Stir in cream cheese until smooth.   Serve over hot cooked noodles.

TO FREEZE: (I recommend option b)

(option a) – Mix all ingredients without cooking meat (except cream cheese and noodles) in a freezer baggie. Label and freeze.

(option b) – Cook meat, mix all ingredients, omitting cream cheese and noodles, and place in a baggie, label and freeze.

TO THAW & SERVE:

Place in fridge to thaw, place in crock pot and follow the cook time on the recipe adding cream cheese and noodles prior to serving.

Salsa Chicken

*recipe from my friend Carla*

6 chicken breast
1 cup salsa
1 can cream of mushroom
1 package taco seasoning (1/2 cup)
cook in crock pot for 4 hours on high.
cut chicken and add 1/2 cup sour cream before serving over rice.

~*To make this a freezer meal - mix all ingredients except sour cream in a ziploc baggie and place in freezer until ready to cook. Empty ingredients into crockpot and cook like normal!*~

*NOTE: We tried this for the first time last night (May 17) and both Chris and I decided that it needs something else added to it - possibilities we came up with is add black beans and serve it over salad as a Chicken Taco Salad or something else fun like that. It's just missing something - any ideas?*

Cabbage Wraps

*Or Pigs in a Blanket...whichever you prefer...my family always called them the latter!*

½ lbs ground beef
½ lbs ground sausage (jimmy dean or whatever you prefer….more spice=more flavor)
1 onion (I usually use onion flakes…)
½ pkg meat loaf seasoning (these are by the gravy mixes at the store)
1-2 eggs
½ -3/4 cup rolled oats
Moisten with milk
Salt and Pepper
(mix it up just like meat loaf…use your hands to blend together meats then a wooden spoon for the rest)

2 cans Tomato soup
1 head Cabbage

Boil the cabbage for easy separation of the leaves. Spread some soup on the floor of the pot. Put a spoonful of meat mixture in a leaf, wrap and place in the pot. After you have covered the bottom, put another layer of soup (just spread over the tops of the leaves). Do this until you run out of meat. Pour the rest of the soup over the top and put the lid on and cook on high for 3-4 hrs or on low for 7-8 hrs. Goes really well with breadsticks or garlic bread.

(Hubby and I add chopped asparagus because this is A LOT of meat, plus it adds to the flavor, you can also add rice - we've also been known to use a 3rd can of soup too)

ASIAN CHICKEN DRUMSTICKS

*I got this recipe from a cousin-in-law and I think she got it from a cookbook called something like 'One-armed Cook' or something like that...*

1/2 c. soy sauce or tamari
1/3 c. brown sugar
1 tsp. bottled chopped garlic
1 (8 oz.) can tomato sauce
6 skinless chicken drumsticks with thighs attached (or one pkg. drumsticks and one pkg. skinless thighs - I've never been able to find the drumsticks w/thighs attached)
1. In the bottom of a 3 1/2 - qt. or larger crock pot place all the ingredients except the chicken, stirring well to mix
Add chicken; stir to coat w/sauce
Cover and cook on low for 5 hours
ENJOY!

GREEK STYLE BEEF STEW

2 – 2.5 lb boneless beef roast
1 bag (16 oz) frozen small white onion
1 bag (16 oz) fresh or frozen whole baby carrots
2 T flour
1 can (14 oz) beef broth
1 can (5.5 oz) V8 juice
1 T packed brown sugar
Bouquet Garni (recipe below)
Hot buttered noodles

Place beef, onions and carrots in slow-cooker. Sprinkle with flour and toss to coat. Mix broth, vegetable juice and brown sugar. Pour over beef and vegetables. Submerge Bouquet Garni into broth mixture. Cover and cook on low 8-10 hrs (or high for 4-5 hrs) until beef is fork tender. Remove Bouquet Garni. Serve over noodles.
(Bouquet Garni: Lay a 4-inch cheese cloth flat on counter. Place ½ tsp whole cloves, 1 cinnamon stick and 1 bay leaf in center of cloth. Bring corners together into a bundle and tie with kitchen string.)

*Campbell's Soup Cookbook*

GOLDEN CHICKEN WITH NOODLES

2 cans Cream of Chicken soup
½ cup water
¼ cup lemon juice
1 T Dijon mustard
1 ½ tsp garlic pwd
8 large carrots, thinly sliced
8 skinless, boneless chicken breast halves (2 lbs)
Hot cooked egg noodles
Chopped fresh parsley

Mix soup, water, lemon juice, mustard, garlic pwd and carrots in slow-cooker. Add chicken and turn to coat. Cover and cook on low 7-8 hrs (or high for 4-5 hrs) until chicken is no longer pink. Serve with noodles and sprinkle with parsley to garnish.

*Campbell's Soup Cookbook*

ORANGE CHICKEN WITH GREEN ONIONS AND WALNUTS

1 1/2 cups Chicken broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 T cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces
Hot cooked rice

Mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in slow cooker. Add chicken and turn to coat. Cover and cook on low 8 to 9 hours (or on high for 4-5 hrs), until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.


*Campbell's Soup Cookbook*

SLOW-COOKED PULLED PORK SANDWICHES

This is VERY yummy!

1 T Vegetable Oil

3.5 – 4 lb boneless pork roast

1 can Condensed French Onion Soup

1 cup Ketchup

¼ cup cider vinegar

3 T packed brown sugar

12 sandwich rolls

Heat oil in medium skillet over medium-high heat. Add roast and cook until browned. Place roast in slow-cooker. Mix soup, ketchup, vinegar, and brown sugar. Pour over roast. Cover and cook on low for 8-10 hrs (or on high for 4-5 hrs) until roast is fork tender. Remove roast from cooker, let stand 10 minutes and then shred pork into tiny pieces. Return pork to the cooker, stir and serve over sandwich rolls.


*Campbell's Soup Cookbook*