I had a pretty hectic few weeks and as a result haven’t gotten around to posting any meal plans.  So I thought I would get a jump on my post for this week.  Tonight we had the Creamy Ham and Potatoes from the Slow Cooker week #3.  I was very impressed.  I adjusted some of the measurements of the original recipe.  Here is my version:

1 dozen med sized potatoes sliced

4 slice pkg of larsen’s ham, cut into pieces

1 can condensed cream of celery soup

2 cups of water

2 tbsp margarine

4 tbsp flour

2 tbsp dijon mustard

put the margarine, flour and dijon mustard in a microwaveable bowl and cook on high approx 30-40 seconds.  mix together.  add all the above ingredients to slow cooker and top with mustard mix.  give everything a good stir and sprinkle with salt and pepper.  cook on low for 7-8 hrs.   Yummy!

Here are some other slow cooker recipes I will be making this week:

Chicken Divan

Ingredients:
2 to 3 cups cooked, cut up chicken (large chunks)
1/2 small onion, chopped
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 cup mayonaise
3 tablespoons flour
2 stalks celery, thinly sliced
1 package (10 oz.) frozen broccoli spears, thawed and cut into 1-inch pieces
1/2 teaspoon curry powder
1 tablespoon lemon juice
Hot buttered noodles

Directions:
In medium bowl, thoroughly combine all ingredients except noodles. Pour into lightly greased stoneware. Cover and cook on Low setting for 7 to 9 hours (on High setting for 2 to 3 hours.)Serve with hot buttered noodles, spooning sauce over top. 4 to 6 servings.

Cajun Chicken and Shrimp Creole  **good!**

Ingredients:
2 lbs skinless chicken thighs
1 red bell pepper, chopped
1 large onion, chopped
2 stalks celery, diced
1 15-oz can stewed tomatoes, undrained and chopped
3 cloves garlic, minced
1 Tbs granulated sugar
1 tsp paprika
1 tsp Cajun seasoning
1 tsp salt
1 tsp black pepper
1 lb shelled shrimp, deveined and cleaned
1 Tbs lemon juice
Louisiana hot sauce to taste
2 cups prepared quick-cooking rice

Directions:
Place the chicken thighs in the bottom of the slow cooker. Add the remaining ingredients except for the shrimp, lemon juice, hot sauce and rice. Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours. In the last hour of cooking, add the shrimp, lemon juice and hot sauce. Serve over the hot rice.

Stuffed Chicken Breast with Feta, Spinach, and Tomatoes**good!*

I didn’t bother stuffing the chicken.   I just added cut up chicken with all the other ingredients and then put it on top of whole wheat pasta….yummm!

Ingredients:
6 boneless, skinless chicken breasts
8 oz feta cheese (drained)
3 c chopped fresh spinach leaves
1/3 c oil packed sun dried tomatoes, drained and chopped  (i used sun dried tomato salad dressing)

1 t minced lemon zest
1 t dried basil, oregano or mint
1/2 t garlic powder
1 15 oz can diced tomatoes, including juice
Ground black pepper

Directions:
Place 1 chicken breast between plastic wrap and using the back of a skillet or tenderizer mallet, pound breast until about 1/4 inch thick. Repeat with each breast.2. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder and pepper in a medium bowl. 3. Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly. Repeat with each breast. 4. Place rolled breasts seam side down in Crock-Pot® slow cooker. Top with canned tomatoes and olives. 5. Cook on Low for 5 1/2 to 6 hours or on High for 4 hours. Serve with rice or pasta.

Smoky-Flavored Barbequed Ribs straight out of Betty Crocker Slow Cooker Cookbook (thanks for this one LP!)

3 1/2 lbs pork loin back ribs (we’ve used other varieties as well, and they’re just as tasty)
1/4 cup packed brown sugar
1/2 tsp. fresh ground pepper
3 tbsps. liquid smoke (we used hickory flavored)
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola (we used regular Coca-Cola)
1 1/2 cups BBQ sauce (we’re addicted to Stubbs spicy)

1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray.
2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour cola over everything.
3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they’re tender by then). Remove the ribs from slow cooker, and drain and discard the liquid.
4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.