Wednesday, January 16, 2013
Hawaiian Chicken Sandwiches 6-8 Chicken Breasts (1 for each family member, doubled) 2 cups of chicken broth 2 small cans of pineapple rings 2 red bell peppers sliced into thin strips 1large onion sliced into strips Provolone cheese Whole wheat buns or lettuce wraps Directions: Divide all contents evenly into two bags except cheese and buns/lettuce. Cook on low for 8 hours. Serve chicken topped with pepper and onions under melted provolone cheese on a bun or lettuce warp. We actually like this with rice too! Savory Pepper Steak 3 pounds of roundsteak but into ½ inch thick strips. ½ cup flour 1 tsp of salt 1 tsp pepper 1 large onion chopped a few garlic cloves—I like to put 4-5 crushed into each bag 1 green peppers sliced 1 red peper sliced 2 16oz cans of tomatoes—I prefer Italian style 2 tbsp beef bouillon 4 tsp of Worcestershire sauce 2 tbsp of steakseasoning 2 tbsp of steak sauce Directions: Toss steak strips in mixture of flour, salt and pepper. Mix together beef boullion,Worcestershire sauce, and steak sauce and divide evenly into two bags. Add remaining ingredients. Cook on low 8 hours. Serve with rice and a side salad. Scalloped Potatoes andHam 12 new potatoes and cut into ¼ inch round slices or a large bag of frozen potatoes 2 cans of cream ofyour choice—I used potato 2 cans of water 2 ham steaks, cubed--we used turkey ham 8 oz cheddar cheese 4 cups of broccoli salt and pepper Directions: Divide everything evenly into two containers. Cook on low for 8 hours. Salsa Chicken 6-8 chicken breasts 2 15 oz. cans of black beans 1 family size frozenbag of corn 2 cans of dicedtomatoes and green chilies 1 jar of salsa 1 packet of tacoseasoning 2 cups of cheddarcheese Directions: Divide everything except cheese evenly into two bags. Cook on low for 8 hours. Serve over rice or on corn tortillas with rice as a side.