I Really Do. . .

Cook. It's been quite awhile since I've posted any kinds of recipes, so I figured I'd put several in that I've found that have turned out quite well. Sorry, sort of, for the long post, but I know myself and if I don't put them in now while I am thinking of them, they just won't be put in at all.

From 101 Things To Do with a Casserole:

Tortilla Chip Enchiladas

2 cups chopped cooked chicken

2 cans (10.75 ounces each) cream of chicken soup, condensed

1 cup sour cream

1/4 cup chopped onion

1 bag (12 ounces) tortilla chips, crushed in bag

1 cup grated Monterey Jack cheese

1/2 cup salsa

Preheat oven to 350 degrees.

In a large bowl combine chicken, soup, sour cream, and onion.

In a greased 9 x 13-inch pan, layer half the chips and half the soup mixture. Repeat layers. Top with cheese and bake 30 minutes. Serve with salsa. Make 6-8 servings.

Teriyaki Chicken

2 boneless, skinless chicken breasts, cubed

1 can (15 ounces) chicken broth

2 tablespoons brown sugar

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon Worcestershire sauce

1 cup uncooked white rice

1 can (8 ounces) pineapple chunks, drained

Preheat oven to 350 degrees.

Combine all ingredients in a large bowl. Transfer mixture to a greased 9 x 13-inch pan. Cover and back 1 hour, or until rice is done. Makes 4 servings.

From 101 Things to do with a Slow Cooker:

Santa Fe Cheese Soup

1 pound Velveeta cheese, cubed

1 pound ground beef, browned and drained

1 can (15 1/4 ounces) whole kernel corn, with liquid

1 can (15 ounces) kidney beans, with liquid

1 can (14 1/2 ounces) dices tomatoes with green chilies, with liquid

1 can (14 1/2 ounces) stewed tomatoes, diced with liquid

1 envelope taco seasoning mix

Combine all ingredients in greased 4 1/2 to 6-quart slow cooker. Cover and cook on high heat 3 hours or on low heat 4-5 hours. Makes 6-8 servings.

Serve with corn chips.

Shepherd's Pie

1 pound ground beef, browned and drained

1 can (10 3/4 ounces) tomato soup, condensed

1 can (15 ounces) whole kernel corn, drained

1 can (15 ounces) French cut green beans, drained

2 cups instant mashed potatoes, prepared

2 cups grated cheddar cheese

1/2 teaspoon dried basil

In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. Cover and cook on low heat 5-6 hours. The last hour of cooking, sprinkle cheese on top of potatoes. Makes 4-6 servings.

Serve with wheat rolls.

Hawaiian Chicken

4 to 6 boneless, skinless chicken breasts

1 can (8 ounces) crushed pineapple

1 bottle (16 ounces) barbecue sauce

4 to 6 cups rice, cooked

Place meat in greased 3 1/2 to 5-quart slow cooker. Combine pineapple and barbecue sauce and pout over meat. Cook on high heat for 3-4 hours or on low heat 6-8 hours. Serve over rice. Makes 4-6 servings.

Serve with broccoli.

Pineapple Chicken

4 to 6 boneless, skinless chicken breasts

1/8 teaspoon pepper

paprika, to taste

1 can (20 ounces) pineapple tidbits, drained

2 tablespoons Dijon mustard

2 to 3 tablespoons soy sauce

1/4 teaspoon minced garlic

Place chicken in greased 3 1/2 to 5-quart slow cooker. Sprinkle with pepper and paprika. In a separate bowl, mix pineapple, mustard, soy sauce, and garlic together; pour over chicken. Cover and cook on high heat 3-4 hours or on low heat 7-9 hours. Mes 4-6 servings.

Serve with oriental vegetables.

101 Things to do with a Potato:

Honey Mustard Chicken and Hash Brown Casserole

2 cans (10.75 ounces each) cream of chicken soup, condensed

3/4 cup mayonnaise

1/2 cup milk

1/4 cup honey

2 tablespoons mustard

2 to 3 cups chicken, cooked and cubed

1 bag (30 ounces) frozen shredded hash browns

Preheat oven to 350 degrees.

In a large bowl, mix soup, mayonnaise, milk, honey, and mustard together until smooth. Stir in chicken and hash browns. Spread in a greased 9 x 13-inch pan. Cover with aluminum foil and bake 40-50 minutes. Uncover and bake an additional 10-15 minutes, or until golden brown and bubbly around edges. Makes 8 servings.

*Canned chicken may be substituted.

101 More Things to do with a Slow Cooker:

Sweet Baked Bean Soup

2 cans (16 ounces each) baked beans with molasses

1 can (14.5 ounces) beef broth

1 can (15 ounces) diced stewed tomatoes, with liquid

1 tablespoon dried minced onion

salt and pepper, to taste

Combine all ingredients in lightly greased 2 to 3 1/2-quart slow cooker. Cover and cook on low heat 4-6 hours. Makes 4-6 servings.

Serve with warm French bread.

Terisha's Chicken

4 to 6 boneless, skinless chicken breasts

1 cup soy sauce

1 cup sugar

1 teaspoon garlic salt

1/2 cup chopped onion*

Place chicken in greased 4 1/2 to 6-quart slow cooker. In a saucepan, combine soy sauce, sugar, garlic salt, and onion. Bring to a boil then pour sauce over chicken in slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 4-6 servings.

Serve with fettuccine Alfredo and steamed California-blend vegetables.

*1/4 cup dried minced onion can be substituted.

Catalina Apricot Chicken

4 to 6 boneless, skinless chicken breasts

1 cup Catalina salad dressing

1 package dried onion soup mix

1 cup apricot jam or preserves

Place chicken in greased 3 1/2 to 5-quart slow cooker. In bowl, combine salad dressing, onion soup mix, and preserves. Pour over chicken. Cover and cook on low heat 6-8 hours. Do not cook on high heat. Makes 4-6 servings.

Serve over hot cooked rice with a fresh garden salad.

101 Things to do with Meatballs

Saucy Meatballs

1 cup ketchup

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon sugar

1/2 teaspoon onion powder

1/2 teaspoon minced garlic

26 (1 pound) frozen, fully cooked meatballs, thawed

In a saucepan, combine ketchup, vinegar, Worcestershire, sugar, onion powder, and garlic. Simmer over medium heat until bubbly. Stir meatballs into the sauce. Cover and cook over medium-low heat 15-20 minutes, stirring occasionally until meatballs are heated through. Serve as an appetizer with toothpicks or on hoagie buns with Monterey Jack cheese. Makes 5-6 servings.

Pineapple Meatballs and Rice

1/2 cup brown sugar

1 1/2 tablespoons cornstarch

1 can (20 ounces) pineapple chunks, with juice drained and reserved

1/3 cup rice vinegar

1 tablespoon soy sauce

1 green bell pepper, seeded and chopped

13 frozen, fully cooked meatballs, thawed

4 cups hot cooked rice

In a 2-quart saucepan, combine the brown sugar and cornstarch. Stir in reserved pineapple juice, vinegar, and soy sauce and bring to a boil, stirring every 2 minutes. Add bell pepper and meatballs to the sauce and return to a boil. Reduce heat to medium-high and then cover and simmer 5 minutes. Stir and reduce heat to medium. Stir in pineapple chunks. Simmer 5 minutes more and then serve over the rice. Makes 2-3 servings.