Did you even know I was gone? I’ve just had some of the best days ever over the last couple of weeks. Lots of great time with family at Christmas time, lots of time after Christmas with the dearest friends anyone could ever have, relaxing time around the house with nowhere to be and nothing we have to do. The only thing that I wish could have been different is that I didn’t get to see my sister, brother-in-law, and nephew for Christmas like we usually do. I really missed seeing them. We did get to talk on the phone though so that was good. I’m looking forward to a great 2008!

Well, the real reason for this post is to share some yummy crockpot recipes in honor of Missy getting a new crockpot. So here goes:

This is one I actually made yesterday for the first time and it was really good and super easy! I got it from someone else’s blog but I’m not sure whose!

Chicken Stroganoff

1 pound frozen boneless skinless chicken breasts

1 can fat free cream of mushroom soup

8 oz. carton fat free sour cream (oops! I didn’t use fat free! )

1 envelope of dry onion soup mix

Put frozen chicken in bottom of crockpot. Mix soup, sour cream, and onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings.

Since we have four people in our family I used four breasts and when it was ready I cooked some pasta on the stove to mix in with it. Once the pasta was done I just drained it and then dumped it in the crockpot with the stroganoff. It was really good and made more than 6 servings so we had lots of yummy leftovers!

Slow Cooker Enchiladas

1 lb. ground beef

Chopped onion

½ c chopped green pepper

1 can pinto or kidney beans drained and rinsed

1 can black beans drained and rinsed

1 can rotel undrained

1/3 c water

1 tsp. chili powder

½ tsp cumin

½ tsp salt

¼ tsp pepper

1 c shredded cheddar cheese

1 c Monterey jack cheese

6 – 6 or 7 inch flour tortillas

In skillet cook beef, onion, and green pepper – drain and add next 8 ingredients and bring to a boil – reduce heat and cover and simmer 10 minutes. Combine cheeses in another bowl. In slow cooker layer ¾ cup beef mix, 1 tortilla, 1/3 cup cheese – repeat layers. Cover and cook on low 5-7 hours.

It’s a really good Mexican dinner!! I usually serve it with tortilla chips and put a little salsa, sour cream, and cheese on the top.

Pirate Stew

3/4 c sliced onion

1 lb. ground beef

1/4 c. uncooked long grain rice

3 c raw diced potatoes (I buy these in a can and use two cans – they have whole or sliced and they’re really good in this.)

2 c sliced carrots (I use a can here too.)

1 c diced celery

1 can kidney beans, drained

salt and pepper

1/4 tsp chili powder

1/4 tsp worcestershire sauce

1 c tomato sauce

1/2 c water

Brown beef and onion – drain and add to crockpot. Layer the rest of the ingredients in order without stirring and cook on low for 6 hours.