Crockpot Ham and Potato Casserole

See Crockpot Ham and Potato Casserole recipe from November.

Sweet and Sour Hamburger

Sweet and Sour Hamburger

1 lb. ground beef
1 1/2 cup brown sugar
1/2 cup vinegar
1 1/2 cup water
4 T. ketchup

Brown beef and drain grease (if necessary). Set aside. Bring rest of ingredients to a boil. Thicken with a mixture of 4 T. cornstarch mixed with cold water. Bring to boil again. Add ground beef and serve over cooked rice. (Can be made into meatballs.)

Defrost. Warm in saucepan on stove and serve over rice.

Teriyaki Salmon

TERIYAKI SALMON

5-7 Oz Salmon Filets
Kikkoman Teriyaki Sauce and Glaze

Season the filets with salt and pepper and pan sear presentation side down first in hot vegetable oil. Just get a nice golden brown on them. Turn over and place immediately on a sheet pan.
Brush liberally with the Kikkoman glaze, finish in the oven till slightly less than medium done. Brush once or twice more with the glaze as it bakes. Remove from oven, brush again, cool, package and freeze.

Thaw in fridge overnight. Reheat covered in an oven proof dish in a 325 degree oven for 10-12 minutes, OR UNTIL JUST HOT THROUGH. Do not microwave.

BBQ Beef Sandwiches

BBQ Beef Sandwiches

2 lbs beef roast
1 medium onion
2 cloves of garlicBBQ sauce
Hamburger buns

Put roast, onions and garlic in crock pot. Cook on low for 8 - 10 hours. Drain liquid. Shred meat and add BBQ sauce. Serve.

Slow Cooker Shredded Chicken

Slow Cooker Shredded Chicken

6 boneless, skinless chicken breasts
1 can sprite
16 oz tomato sauce
1 onion
½ cup salsa
1 teaspoon chili powder
1 teaspoon butter

Chop and sauté onion in butter. Add all ingredients in greased slow cooker. Cook on low for 6-7 hours. Shred chicken and use for Quesadillas, on rolls for sandwiches, or in a taco salad. It is good on everything.

Navajo Tacos

Navajo Tacos

2 cans chili
1 lb. hamburger, cooked
shredded cheese
taco lettuce
18 Rhodes rolls

Pull out desired number of rolls and raise according to package. Heat oil in a skillet, flatten and fry rolls lightly once they are risen. Heat chili/hamburger mix on stovetop or in crockpot,. Once rolls are fried, layer meat mix, cheese and lettuce. Add olives, sour cream, salsa, and guacamole if desired.

Chicken and Bean Nachos

Chicken and Bean Nachos

1 small onion, chopped
1/2 packet taco seasoning
2 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1 tsp. dried basil leaves
1 can (15 oz.) beans, drained
1/2 cup cheddar cheese

Place chicken and garlic in crockpot for 4 hours on high until cooked through. Add remaining ingredients except cheese and cook on high 1 hour or low for two. To serve from frozen, defrost and place everything but cheese in crockpot. Heat on high 3 hours or low for 5. SERVE over tortilla chips or in tortillas for a chicken taco. Sprinkle with cheese.

Tater-tot Casserole

Tater-tot Casserole

1 bag (32 oz.) frozen tater tots
1 can (8 oz.) chicken, drained
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
1 T. dried onion
1/2 c. milk
1/2 c. cheddar cheese, grated

Pour bag of frozen tater tots on bottom of slow cooker. Combine remaining ingredients except cheese and pour over potatoes. Cover and cook on high 3 hours, or low 4-5 hours. half hour before serving, sprinkle grated cheese over the top.

Chicken Melts

Chicken Melts:

1 can Chicken

1 sm can sliced olives

1/4 C. diced dill pickles

2 green onions sliced

1/4 C. mayo or miracle whip

4-5 English Muffins sliced

8-10 slices of Medium cheddar cheese

Combine chicken, olives, pickles, onions and mayo. Divide evenly among english muffins, and top with one slice of cheese. Grill or broil for 5 min until cheese is melted and chicken is heated through.

Italian Steak OAMC

Italian Steak OAMC

SERVES 4
Ingredients
1 1/2 lbs chuck steaks
Generous sprinkle of Montreal Steak Seasoning
2 tablespoons oil
Small can of sliced mushrooms, drained
1/2 cup onion, chopped
2 tablespoons green peppers, chopped
1/3 cup chili sauce
½ tsp garlic powder
1/4 cup water
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Directions: Sprinkle steaks with Montreal Steak Seasoning. Brown meat in hot oil; cool. Place cooled steaks in gallon sized ziplock bags. Sauté mushrooms, garlic, onion and green pepper until soft. Stir in remaining ingredients; simmer five minutes, then cool. Pour cooled ingredients over steaks in ziplock bags. Freeze.

To cook from frozen: Dump frozen ingredients into crockpot. Cook on low all day, 7-9 hours. If ingredients are defrosted, cook on high 2-3 hours or on low 4-6 hours. Serve over rice or pasta.

Favorite Meals from February

The three dishes that received the most votes this month are: Baked Spaghetti, Italian Chicken Sandwiches (which were this recipe with chicken patties instead of meatballs) and Bacon-Wrapped Chicken. Thanks everyone for some great meals!