Crockpot Beef StrogaNOT

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June Cleaver (my crockpot) worked all day on this dish and let me tell ya, it’s so good it will make you slap your husband…. The reason I call it Beef StrogaNOT is because there are no mushrooms. I even strained the cream of mushroom soup…. We like the taste but not the chunks of fungi. But if you’re a fan of the fungus, by all means, throw some of those boogers in there.

Crock Pot Beef StrogaNOT

Ingredients

1 ½ pounds cubed stew meat
1 can cream of mushroom soup (I strained the mushrooms out of ours)
1 tbsp minced onion
1/4 cup Worcestershire sauce
1/4 cup water
2 tsp chili powder
1/2 tsp lemon pepper seasoning
4 oz of cream cheese, cubed
1/2 bag of egg noodles

Instructions

Combine all ingredients except the meat, cream cheese, and egg noodles; stir together.
Once combined, add the meat and stir.
Cook on low for 4-5 hours.
Just before serving, add cream cheese.
Mix until combined and heated through.
Serve over prepared egg noodles.

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Creamy Italian Chicken Recipe

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I got this recipe from a friend at work and it is YUMMY! I’ve been using my crockpot a lot lately…. It’s nice to come home and have dinner already done!

Creamy Italian Chicken

ingredients:

4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup

1 pkg. italian dressing seasoning (the dried kind in the packet)

rice

crockpot

Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. Put the frozen chicken in and cover with the mix. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. After the first two hours when the chicken is softer you can cut it up into strips for easier eating.

Cook the rice in a pot and smother with chicken mixture…. Mmmm mmmm good!!!!!