Common Cuisine |

You can use any kind of cream soup here, for a variety of results. You can also add vegetables in the last 30-60 minutes, such as fresh mushrooms with mushroom soup, asparagus tips with asparagus soup, etc.

• 4-6 boneless, skinless chicken breasts, cut into 2 inch pieces
• 4 oz cream cheese, softened
• 1 can condensed cream of mushroom soup
• 1 onion, cut into slivers

Place chicken bites into slow cooker, then onion.

Stir together cream cheese and soup. Pour over top of chicken and onions, then mix gently.

Cook on low for 4-5 hours. High setting not recommended.

Serves 6.

This is a fun dish to make during Thanksgiving week, when everyone is looking for something besides turkey dinner.

• 4 boneless skinless chicken breasts, cut into 2″ pieces
• ¾ cup onions, chopped
• 1 cup fresh cranberries
• 1 tsp salt
• ¼ tsp cinnamon
• ¼ tsp ginger
• 1 tsp grated orange rind
• ½ cup orange juice
• 3 Tbsp butter
• 2 Tbsp cornstarch
• 3 Tbsp brown sugar (optional)

Layer chicken pieces in bottom of slow cooker. Top with (in order) onion, cranberries, salt, cinnamon, ginger, orange rind, and orange juice. Cover and cook on low for 5 to 6 hours. Remove chicken pieces to a platter.

Melt butter in saucepan. Pour sauce from chicken into pan, reserving ½ cup. Add sugar to saucepan, if using. Heat to boil. Combine reserved sauce with cornstarch until smooth; add to sauce. Return to boil. Boil and stir one minute, until thickened. Serve over chicken.

Serves 4.

• ½ cup lemon juice
• 5 tsp sugar
• 1 tsp olive oil
• 1 bay leaf
• ½ tsp salt
• ½ tsp poultry seasoning
• ½ tsp dried basil
• ¼ tsp pepper

Combine all ingredients, pour over the chicken, and refrigerate 30 minutes to 24 hours (longer is better), turning occasionally. Grill 10 minutes per side for boneless skinless breasts, basting with marinade.

This works with chicken, pork, or salmon. This is one of my favorites with pork tenderloin. Wow does it get rave reviews! I think the secret is the fresh ginger.

• 1 tsp sesame oil + 1 Tbsp vegetable oil
• 2 Tbsp Orange Juice (optional)
• 1 green onion, sliced thin
• ¼ cup soy sauce
• 1 Tbsp freshly grated ginger
• 1 Tbsp honey
• 1 Tbsp sesame seeds
• 2 cloves minced garlic

Combine all ingredients, pour over the meat, and refrigerate 30 minutes to 24 hours (longer is better), turning occasionally. Grill meat (5 minutes per side for salmon, 10 for chicken, 20 for 1 lb pork tenderloin), basting with marinade.

Here I have turned classic enchiladas into a layered dish, thereby relaxing the need for an exact count of how many enchiladas each person might want. This is one of those dishes I never make just a single recipe of. Either I make two and freeze one, or I double or triple the recipe for a crowd.

• ½ cup sour cream
• 2 cups shredded cheese
• 5 green onions, chopped
• 1 (10 oz) can enchilada sauce
• 8 tortillas
• 2 cups chopped, cooked chicken
• ½ tomato, chopped
• 8 black olives, sliced (optional)

Preheat oven to 350°.

In medium bowl, combine sour cream, cheese, and green onions. Pour enchilada sauce into a shallow dish. Cut tortillas into quarters.

Dip one-third of wedges into enchilada sauce, and layer in bottom of 2 qt casserole dish. Layer one-third of chicken on top of tortillas. Layer one-third of sour cream-cheese mixture on top of chicken.

Repeat layers two more times. Pour remainder of enchilada sauce on top. Top with chopped tomatoes and olives. Bake for 20-30 minutes, until bubbly in middle.

Serves 4-6.

One-dish meals mean you can concentrate all your efforts on one dish, and your dinner is ready as soon as the dish is. Invent your own specialty using the following formula:

Choose one Sauce Maker:

• 1 can cream soup (mushroom, chicken, potato, asparagus, etc.)
• 1 can cheddar cheese soup (try fiesta nacho for kick)
• 2 cans diced tomatoes, undrained (try Italian or Mexican seasoned)

Choose one Vegetable:

• 1 can drained green beans, sweet peas, asparagus cuts and tips, corn, or chopped spinach
• 1 1/2 cups thawed frozen broccoli, corn, green beans, peas, or spinach.

Choose one uncooked pasta/rice:

• 2 cups elbow macaroni
• 1 cup regular rice
• 4 cups wide egg noodles
• 3 cups small pasta shells

Choose one protein:

• 2 (6 oz) cans tuna, drained
• 2 cups chopped cooked chicken, ham or turkey
• 1 pound ground beef, browned and drained

Choose one or more extras (optional):

• 1 (3 oz) can sliced mushrooms, drained
• ¼ cup sliced ripe olives
• ¼ cup chopped red or green bell pepper
• ¼ cup chopped onion
• ¼ cup chopped celery
• 1 (4½ oz) can chopped green chilies
• 1 packet taco seasoning mix

Choose one or two toppings:

• ½ cup shredded Mozzarella, Swiss, or Cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 cup cracker crumbs
• 1 cup herb-seasoned stuffing mix

Include all the Basics:

• 1 cup sour cream
• 1 cup milk
• 1 cup water
• 1 tsp salt
• 1/2 tsp pepper

Combine the Basics with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Protein, and, if desired, Extras. Spoon into a lightly greased 13 x 9 baking dish.

Bake, covered, at 350° for 1 hour and 10 minutes. Uncover and sprinkle with toppings; bake 10 more minutes.

Makes 6-8 servings.

Submitted by Joy Washburn

This is quick and easy, and very tasty especially on a cold winter evening.

• 1 - 40 oz jar of Randall’s Great Northern Beans
• 1 - 16 oz jar of thick and chunky salsa (I prefer the medium level of spice, but can use any level one desires)
• 1 - 8 oz package of shredded Four Cheese Mexican Blend
• 2 or 3 chicken breasts (uncooked) cut into bite-sized chunks

Place all ingredients into a 4 quart slow cooker. Mix to combine. Cook on low for 5-6 hours or cook on high for 2-3 hours.

Serves 4. Serve with a salad for a complete meal.