Recipe Friday: Crockpot Cheesy Potatoes

This yummy crockpot dish is courtesy of Heather Carter via scrapadabadoo.com. It is sure to become a family favorite.

Crockpot Cheesy Potatoes

Ingredients:

2 lb. frozen hash browns

1 12-oz. can evaporated milk

1 10-oz. can cheddar cheese soup

2 Tbs. butter or margarine

1 tsp. salt

1/2 lb. cubed ham

4 oz. cheddar cheese, grated

Directions:

• Place frozen hash browns in crockpot on a low setting.
• In sauce pan add together evaporated milk, cheese sauce, butter or margarine, and salt. Bring to boil.
• Pour over potatoes; add ham and mix together.
• Cook for 3 hours.
• Add grated cheese and cook for 1 hour.

Happy Eating!

Creativity Bug ~ Sue

Recipe Friday: Chicken and Mushroom with Garlic Wine Sauce

Directly from the pages of Cooking Light magazine comes this fantastic recipe for Chicken and Mushrooms in Garlic Wine Sauce.

Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It's adaptable to your pantry--if you don't have egg noodles, use another kind of pasta, and if you're out of tarragon, try basil, oregano, or thyme.

Ingredients:

4 ounces uncooked medium egg noodles 

1 pound skinless, boneless chicken breast halves 

2 tablespoons all-purpose flour, divided 

1/2 teaspoon salt, divided 

1/4 teaspoon black pepper, divided 

2 tablespoons olive oil, divided 

1 tablespoon bottled minced garlic

1/2 teaspoon dried tarragon

1 (8-ounce) package pre-sliced mushrooms 

1/2 cup dry white wine 

1/2 cup fat-free, less-sodium chicken broth 

1/4 cup grated Parmesan cheese 

Directions:

• Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
• Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
• Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Happy Eating!

Creativity Bug ~ Sue