Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
1 lb. cubed beef steak
1 (10.75 oz.) can cream of golden mushroom soup
1/2 cup chopped onion
1 Tbsp. Worcestershire sauce
1/4 cup water
1 bag egg noodles
4 oz. cream cheese

1. Combine meat, soup, onion, Worcestershire sauce, and water in slow cooker.
2. Cook on low for 8 hours or high for 5 hours.
3. Cook noodles just before stroganoff is done.
4. Stir cream cheese into stroganoff just before serving over noodles.

Finished product, with cream cheese.

Crunchy Chicken Enchilada Casserole

Crunchy Chicken Enchilada Casserole
3-4 chicken breasts, cooked and shredded
2 cans cream of chicken soup
1 can cream of mushroom soup
1 sm. can green chilies
1/4 c chopped onion
garlic salt to taste
crushed red pepper to taste
salt and pepper to taste
2 c shredded Cheddar cheese
1 bag tortilla chips, crushed

1. Preheat oven to 350*
2. Line the bottom of a 9x13 pan with chicken.
3. Combine soups, chilies, onion, and seasonings; spread evenly over chicken.
4. Sprinkle cheese over sauce mixture; sprinkle chips over cheese.
5. Bake for 1 hour.

**In this picture, I had put the chips on the bottom,
but it wasn't as crunchy as it would have been
if they were on the top.**

Classic Stir Fry

Classic Stir Fry

1-2 Tbsp. canola or vegetable oil
2 boneless, skinless chicken breasts
.5 red pepper, cut in strips
.5 orange pepper, cut in strips
.5 yellow pepper, cut in strips
.5-1 cup carrots, chopped
1.5-2 cups broccoli, chopped
1 sm. can sliced water chestnuts
.25 cup soy sauce
.25 cup roasted, salted sunflower seeds

1. Coat a skillet with oil and cook chicken over medium heat.
2. Add vegetables and soy sauce when chicken is just about cooked all the way through.
3. Toss in seeds just before serving.
4. Serve over rice.

Corn in the Oven

Corn on the Cob (in the oven)

4 ears of fresh corn

1. Preheat oven to 350*.
2. Place corn, still in husks, directly on oven rack.
3. Bake for 30 minutes.