Fri Nov 10 2006 11:59 PST (Susanna Chadwick) Lemon-Basil Pork Chops:
1 egg, slightly beaten
1 teaspoon lemon juice
1 tablespoon butter, melted
1/2 cup seasoned bread crumbs
2 teaspoons grated lemon peel
1 teaspoon dried basil
4 boneless pork loin chops
Combine the egg and lemon juice. Combine the bread crumbs, butter, lemon peel and basil in a separate dish. Dip pork chops in egg mixture, then coat with crumb mixture.
Place in a 9x13 baking dish coated with nonstick cooking spray. Bake uncovered at 375 degrees for 30-35 minutes.
These didn't turn out as crunchy as I would have liked, but John thought they were pretty good, and he doesn't like pork. I'll definitely make them again.
Fri Nov 10 2006 12:02 PST (Susanna Chadwick) Spicy Orange Beef:
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon dark sesame oil
3/4 cup green onions, 1-inch slices
1 cup snap peas
Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture, peas, and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
This was very delicious, even as leftovers, but I must warn you that the leftovers sure looked yucky.
Fri Nov 10 2006 12:02 PST (Susanna Chadwick) Spicy Orange Beef:
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon dark sesame oil
3/4 cup green onions, 1-inch slices
1 cup snap peas
Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture, peas, and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
This was very delicious, even as leftovers, but I must warn you that the leftovers sure looked yucky.
Fri Nov 10 2006 12:07 PST (Susanna Chadwick) Pasta Fagioli Soup:
12 ounces sausage, halved lengthwise and sliced
3 cups chicken broth
1/2 cup uncooked small seashell pasta
2 small coarsely chopped zucchini
1 can stewed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 can kidney beans, drained
1/3 cup shredded Asiago cheese
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.
This soup was very easy to make. No hard-to-chop vegetables involved, unlike most of the soups I've made. Definitely worth the time involved.
Fri Nov 10 2006 12:09 PST (Susanna Chadwick) Pumpkin Pancakes:
2 cups flour
4 tablespoons brown sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1.5 cups milk
1 cup pumpkin
1 egg
2 tablespoons oil
2 tablespoons vinegar
Mix together milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture until just combined.
Heat griddle over medium high heat. Pour batter onto griddle using approximately 1/4 cup for each pancake. Brown on both sides.
The batter for these pancakes was so thick that the outside was getting crispy before the inside was cooked, so they were a bit doughy. These weren't as delicious as I'd have liked, but Mrs. Butterworth made a fine companion.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 12:39 PST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
Fri Nov 10 2006 14:59 EST (Susanna Chadwick) Lemon-Basil Pork Chops:
1 egg, slightly beaten
1 teaspoon lemon juice
1 tablespoon butter, melted
1/2 cup seasoned bread crumbs
2 teaspoons grated lemon peel
1 teaspoon dried basil
4 boneless pork loin chops
Combine the egg and lemon juice. Combine the bread crumbs, butter, lemon peel and basil in a separate dish. Dip pork chops in egg mixture, then coat with crumb mixture.
Place in a 9x13 baking dish coated with nonstick cooking spray. Bake uncovered at 375 degrees for 30-35 minutes.
These didn't turn out as crunchy as I would have liked, but John thought they were pretty good, and he doesn't like pork. I'll definitely make them again.
Fri Nov 10 2006 15:02 EST (Susanna Chadwick) Spicy Orange Beef:
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 pound boneless sirloin steak, cut into 1/4-inch strips
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon dark sesame oil
3/4 cup green onions, 1-inch slices
1 cup snap peas
Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.
Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture, peas, and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
This was very delicious, even as leftovers, but I must warn you that the leftovers sure looked yucky.
Fri Nov 10 2006 15:07 EST (Susanna Chadwick) Pasta Fagioli Soup:
12 ounces sausage, halved lengthwise and sliced
3 cups chicken broth
1/2 cup uncooked small seashell pasta
2 small coarsely chopped zucchini
1 can stewed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 can kidney beans, drained
1/3 cup shredded Asiago cheese
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.
This soup was very easy to make. No hard-to-chop vegetables involved, unlike most of the soups I've made. Definitely worth the time involved.
Fri Nov 10 2006 15:09 EST (Susanna Chadwick) Pumpkin Pancakes:
2 cups flour
4 tablespoons brown sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1.5 cups milk
1 cup pumpkin
1 egg
2 tablespoons oil
2 tablespoons vinegar
Mix together milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture until just combined.
Heat griddle over medium high heat. Pour batter onto griddle using approximately 1/4 cup for each pancake. Brown on both sides.
The batter for these pancakes was so thick that the outside was getting crispy before the inside was cooked, so they were a bit doughy. These weren't as delicious as I'd have liked, but Mrs. Butterworth made a fine companion.
Fri Nov 10 2006 15:39 EST (Susanna Chadwick) Crockpot Chicken with Vegetables and Creamy Mustard-Herb Sauce:
1 can cream of chicken soup with herbs
2 1/2 lb. chicken
1 1/2 c. sliced leeks
4 medium potatoes
8 oz. baby carrots
1 T. dijon mustard
2 T. chopped green onions
2 T. chopped dill
Pour soup into the bottom of crockpot. Add chicken and vegetables and mix well. Cook on low 7-9 hours. Remove chicken and vegetables. Stir mustard into the sauce with a whisk. Pour over chicken and vegetables. Garnish with chopped herbs.
It was nice to come home to a hot meal, but there are two things I don't like about crockpot cooking. First, the food is always overcooked. John turned it on when he left for work, and I turned it off when I got home, but it was still too long. Second, I think everything cooked in the crockpot tastes the same. This recipe did make a valiant effort to be different.
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