I am “borrowing” this recipe from What A Crock!  Check out her site, it’s fantastic!  This sounded really good and easy so I thought it was perfect for Sunday.  I’ll let you know what we think later.  Here it is:

Ingredients

3 tbsp tomato paste
3 cups dry red wine
3 cups beef broth
16 oz cubed steak or beef roast or stewing beef
2 medium cooking onions, sliced or 2 cups pearl onions
1 can (10 oz) whole button mushrooms
1 bay leaf
1/4 cup gravy thickener (bisto) mixed with 1/4 cup cold water
salt and pepper to taste

Directions

Blend tomato paste, beef broth and wine in the crockpot. Add beef, onions, mushrooms and bay leaf. Cook on low for seven hours. Mix gravy thickener with water and add to crockpot. Continue cooking for one more hour. Taste and season. Serve with rice or mashed potatoes. Serves four.

(notes from What a Crock) This is an excellent dish to make in advance and freeze – if you are the kind of person who prepares meals and puts them in the freezer. It also is a great dish for making a large batch and reheating during the week, as it just gets better with more cooking time.

Had this for supper tonight and even though I wasn’t sure I was going to like it it was really good.  And, very easy.

Ingredients:

4 boneless skinless chicken breast halves
1 can (14 1/2 ozs) chicken broth
1 can (14 1/2 ozs) diced tomatoes, undrained
1 can (8 ozs) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 tsp. chili powder
1 tsp. ground mustard
1/2 tsp. garlic salt
1/2 tsp. pepper
1/3 cup all purpose flour
1/2 cup cold water

Directions:

Place chicken in a 3 qt. slow cooker.  In a bowl, combine the remaining ingredients and mix well.  Pour over the chicken and cook on low for 4-5 hours.  Serve over hot noodles or rice.

Serves 4

This has been one of my family’s favorite recipes for quite some time. Let me say that I don’t eat the skin on the chicken and the meat has a nice mild flavor and stays very moist. Depending on how you place the garlic the skin can have a mild to moderate garlic flavor (according to my husband) but it is still delicious! Here is the recipe (picture to the left is the before):

Ingredients:

3-4 pounds chicken
1 large onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. pepper
20-40 garlic cloves, peeled but intact

Directions:

Place the onion slices in the bottom of your crockpot (I use a 6 quart). In a large bowl blend the olive oil, kosher salt, paprika and pepper. When well blended, rub it onto each piece of chicken and place on top of the onions, trying to cover each one the best you can (I usually double the amount of oil, salt, paprika, and pepper to make sure I have enough).

Place the garlic cloves around the chicken and cover. Cook on low 6-8 hours.

Makes 6 servings.

Note:

You will need a fork for this one:) Hubby tried to eat a drumstick and as he picked it up the meat literally fell off of the bone, lol! The garlic (a few pieces of which you can see here) can also be spread on some nice dinner rolls, they are very soft and have a nice mild flavor. We have made this before and it is a keeper in our house!

Monday – Barbecue cheese stuffed meatloaf with potatoes and baby carrots

Tuesday – 20 garlic chicken(in crock pot) with buttered noodles and steamed veggies

Wednesday- Round steak casserole (in crock pot)

Thursday – Leftovers Buffet

Friday – Creamy tomoato, meatballs, and rice bake

Saturday – Burgers, fries, and baked beans

Sunday – My baby’s birthday party at The Wisconsin Timber Rattler’s game

Will try to post recipes for these (if they require a recipe) as I make them. Or, add a link to them if I have already posted them. Thanks for stopping!