French onion smothered boneless porkchops

It's a dreary, overcast day outside and I just want to curl up in bed and sleep all day. I force myself to be productive even though it's hard.

I tried to use what I had at home, but realized I had to go out anyway so I picked up a couple items I needed for this recipe.

It is super easy, it was done in however long it takes to brown both sides of boneless pork chops. Maybe 10 min. Thrown in the Crock-Pot on high for 4 hours. Even put in at 2pm. Dinner will be done by 6pm tonight. That's a win in my book.

Ingredients:

6-8 boneless pork chops (I had 7)
1 onion, sliced thinly, halved
1 can Campbell's chicken with herbs soup
1 can Campbell's french onion soup
Season of choice. I coated both sides of my pork chops with Ms. Dash

2tbsp butter and olive oil for browning pork chops

Directions:
Brown pork chops in olive oil and butter.

Place half the sliced onions on bottom of Crock-Pot

Place first half of pork chops on top of onions then layer rest of onions on pork chops. Top with remaining pork chops.

Mix the two cans of soup together and


pour on top of layers of onion and pork chops. Set on high 4 hours. Enjoy!

Chicken Corn Chowder Cheesy Pot Pie

Tonights recipe is not exactly home made in the scratch form, but home made none the less. I was hitting a brain wall... I couldn't decide what to make for dinner. Then I read a recipe for chicken corn pot pie. I was going to use canned chicken, and a can of corn and a can of cream of chicken soup that it called for. But then I realized that I had a couple of cans of chicken corn chowder from Campbell's chunky. I thought, at least there are more veggies in that then in the recipe. So here is what I did. and it smells and looks wonderful.

Ingredients
2 cans chicken corn chowder (Campbell's chunky soup)
1 pkg corn muffin mix
1/3 cup milk
1 egg
1/2 cup shredded cheese

Direction:
Preheat oven to 400F. In a pie dish or medium casserole dish, pour the corn chowder in the pan. Then mix the corn muffin mix together with the milk and egg (follow package directions). Then before you spread on the corn muffin mix, sprinkle some of the shredded cheese on top of the corn chowder. Then spoon on top of the cheese the corn muffin mix. Then spread with back of spoon.

Bake 30 minutes until corn muffin mix on top turns light brown. Once it's removed from the oven sprinkle more cheese on top and let it melt.

Serve warm.
Feeds 6-8.

Cheesy Cowboy Stew

I originally found this cowboy stew recipe at one of my favorite crockpot blog. I have made it several times. I even made it once for my in-laws and they loved it! They request that I make it at least once every time they visit. It's a great hearty stew that is so easy with mostly canned foods I have on hand. It's so easy to put together. The longest part is browning your meat. Or you could even have it meatless, or with leftover meat. This time I thought it would be yummy with some cheesy component. So here is my take on a cheesy version of this delicious cowboy stew.

Ingredients:
1 can chili beans (RANCH style or generic brand)
1 can italian style tomatoes
2 cans whole or sliced potatoes (drained)
1 can of corn (drained)
1 can tomato sauce (I used Tomato soup today)
1 can Rotel(T) tomatoes with green chili's
1 lb ground beef (I used italian turkey sausage)
1 jar ragu cheese sauce
1 small onion, diced
1 cup water

Directions:
In a large crock pot, preferably the 6 qt but the 4 qt will work. Brown your meat and cook your onions til translucent. I usually cook them at the same time. Then in the crock pot add the remainder of the ingredients only draining the potatoes and corn. Add the meat onion mixture, water and the ragu cheese sauce. Cook on high 3-4 hours or low for 6-8 hours. Stirring occasionally.

I love quick easy crock pot meals. You can add jalapenos for added spice to your own dish.

My kids actually eat everything including the tomatoes. It's amazing and so filling. One crock pot full will feed my family for two meals. I like to either freeze this or bring dinner to another family. This freezes well. Enjoy!

White Chicken Taco Chili

A friend of mine was making a white chicken chili and I didn't have all of the ingredients for that, so I decided to make up my own version of this with what I have in my food storage and in my pantry. I've been testing it all day, and it is so yummy and creamy. It's not too white, because of the taco seasoning, so it's a little pinkish. but so yummy.

Ingredients

1 cup herb and garlic marinade

1 lb chicken tenders cut into pieces

1/2 onion diced

1/2 bell pepper or red/yellow 1/4 of each

1 can white beans

1 can pinto beans

1 can of sweet corn

1 can cream of mushroom soup

3 Tbsp taco seasoning

1/2 cup sour cream

Cook the chicken, marinade, peppers and onions in the crockpot until chicken is no longer pink. then add the rest of the ingredients and simmer all day.

This is a yummy, quick dish that is great on a cold night.

Chicken Pot Pies with Croissant Tops

I had some leftovers that I wanted to use, as well as some boiled chicken that I made some chicken broth from that I wanted touse tonight in my dinner. So here is what I made. :)

Ingredients:

2 cups mashed potatoes (leftovers)

1 bag frozen mixed veggies

1 can cream of chicken soup withe herbs (campbell's)

1/2 can french onion soup (campbell's)

1 cup chopped cooked chicken

mixed all together, and heated til boiling.

In the bottom of individual pie pans, place 1/3 of a pillsbury grands croissant refrigerator dough and press along the bottom of the pan.

Place some of the chicken mixture in the pie pan til full to the top, then top with the other 2/3 of the croissant.

Repeat till done. I was able to fill 5 individual pans. Bake in a 350F oven for 15-20 min until the croissant is browned, remove and cool for 10 min before eating. :)

This is a quick and easy recipe.