Easy crockpot chicken

1 bottle catalina dressing
1 small jar apricot preserves
1 envelope Lipton Onion soup mix
chicken
put chicken in crockpot and pour all ingridients over chicken. cook on low all day. serve with rice.
by:MEG

French Dip Sandwiches

2-3 pound beef roast
1 onion,sliced
1 red pepper, sliced
1 green pepper, sliced
Au jus gravy packet
French rolls

Place your roast in a crock pot. Sprinkle your au jus in and add 3 cups of water. I added extra seasonings such as Season-All and salt and pepper. Slow cook for 8-10 hours. One hour before removing roast, slice and shred it and add your peppers and onion.
Put your roast and veggies on your bread and use the left over au jus to dip in. Very delicious.

*This whole meal cost me less than $5 to make. (Okay, we did already have an elk roast on hand... but still. Very inexpensive. -Also, you would never even know I used venison.

The onions and peppers kick things up a notch!)

Taco Soup

2 cans campbells vegatable beef chunky soup

1 jar of salsa

1 can kidney beans

1 can stewed tomatoes

simmer on stove until hot. add sour creme, cheese and fritos. Yummy and easy!

posted by:MEG

Cream Cheese Chicken

3 boneless, skinless chicken breasts

8 oz. cream cheese

flour

2 eggs, beaten

club crackers, crushed

Italian Seasoning

Rosemary

Thyme

Sage

Take your chicken breasts and slice in half down the side. (Kind of like your butterflying it, but cut all the way through; this will give you six chicken breasts) Then thin your chicken with a meat mallet or rolling pin. Cut half inch slices of your cream cheese. Roll up a half inch slice of cream cheese in your chicken. Dip rolled-up chicken in flour, then eggs, then in crackers. Place in baking dish. When you have done this to all of your chicken breasts, sprinkle with seasonings and then drizzle melted butter over top. Bake at 350* for one hour- one and a half hours.

Tip: to make this a lower fat meal, I did reduced fat crackers and reduced fat cream cheese and did margarine instead of butter. I thought it tasted just as good!

Rainbow Chicken Roll-Ups

This was a recipe from Sandra Lee off of the Food Network.

It is FABULOUS!

4 chicken breast halves
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
8 to 10 string beans
1 small carrot, julienned or 1 cup shredded carrots
1 red pepper, julienned
1/2 cup shredded mozzarella
2 cups jarred marinara sauce

Preheat oven to 350 degrees F.
Using a knife, carefully butterfly each chicken breast 3/4 of the way through. Place chicken breast between 2 sheets of plastic wrap and using a meat mallet, rolling pin or heavy bottomed pan pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts.
Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a baking dish.
Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.
Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.

(I ended up needing to cook this longer and at a higher temperature. So, you may want to try cooking it at 375* for 25 minutes.)

submitted by Jamie

Funeral Potatoes

1 (32 oz.) bag frozen southern style hash browns

1 can cream of chicken soup

1 pt. sour cream

2 C. shredded cheese (reserving 1 cup)

1/2 C. chopped green onions

1 tsp. salt

1 tsp. pepper

3/4 C. melted butter

2 C. cornflakes

-Mix all ingredients except for butter and cornflakes. Spread in a 9x13 in. dish. Sprinkle reserved cheese on top. Mix butter and cornflakes and spread over potatoes. Cook in a 350* oven for 45 minutes- one hour.

(I half this recipe and put in a 2 qt. casserole dish and bake for 40 minutes.)

submitted by Jamie