Hi Friends,

Sticking with a Classic, this Evening's Crockpot Creation is easy, and delicious and it comes together quickly with the addition of chicken and Italian salad dressing mix. Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. Serve over hot cooked rice, or Noodles as desired.

Slow Cooker Chicken Stroganoff

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Hoping That Your Sunday Is Wonderful,

Phil

Hello My Friends,

Many people tend to overlook fish as a food to be prepared in a slow cooker. However, this method of preparation is great for seafood as it helps retain the fish’s natural, subtle flavor. Cut fish can be used in a variety of dishes including soups, pastas, stews, and casseroles. Meanwhile, whole fish can be easily steamed or poached in the slow cooker.

Since fish cooks faster than meats, most dishes will only need two to five hours in the slow cooker to reach their optimum flavor. After the fish has finished cooking, it should not be left to warm in the slow cooker, since this can dry it out. Therefore, always plan to serve your meal immediately when it finishes. For example, this is a simple fish recipe that is tasty and ready in only 3 hours and serves 4. It can be served with or without rice.

Lemon Dijon Fish

Ingredients:

• 1½ -2 lbs orange roughy fillets
• 1 tablespoon. Dijon mustard
• 3 tablespoon. butter, melted
• 1 teaspoon. Worcestershire sauce
• 1 tablespoon. lemon juice

Steps:

1. Cut fillets to size and fit in slow cooker.
   
2. In a bowl, mix remaining ingredients together. Pour sauce over fish. (If you have to stack the fish, spoon a portion of the sauce over the first layer of fish before adding the second layer.)
   
3. Cover and cook on Low 2-3 hours, or until fish flakes easily but is not dry or overcooked.

Have A Terrific Week,

Phil

Hi Myrna,

So glad that you stopped by for a visit. As you know, I do love my Sweet Taters. Good for us too!

Here's a sneek peek at this Week's Sunday Dinner. A moist and juicy Pot Roast done in a slow cooker with carrots, onion and potatoes.

Easy Slow Cooker Pot Roast

Ingredients

• 4 pounds chuck roast
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup water
• 3 carrots, chopped
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 1 stalk celery, chopped

Directions

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

Then, for that perfect finishing touch, this is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.

No-Knead Artisan Style Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon active dry yeast
• 2 teaspoons salt
• 1 2/3 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon chopped fresh rosemary (optional)
• 1 teaspoon chopped fresh thyme (optional)
• 1 teaspoon chopped fresh sage (optional)

Directions

1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
2. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
3. Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
4. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
5. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
6. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Have A Peaceful Weekend My Friends,

Phil