What a crock!

I've fallen in love all over again...with my crock pot. Don't let summer weather fool you into thinking it's not time to be using your crock pot - oh no, 'tis the season. What I love about it is that I don't end up slaving over a hot stove or oven at 5:00, when the heat of the day has saturated my house. Plus, it gives you more freedom to be outside working on your tan instead of cooking. Here are a few recipes that I've tried this last week. They were so easy & tasty that I felt compelled to share...

Tomato Chicken Fettuccini

3 chicken breasts (I used frozen, & it worked fine)
2 cans stewed tomatoes
1 bunch green onions, chopped
1 t. oregano
1 t. basil
2 cloves minced garlic
*Peter & I decided that you could probably add artichoke hearts, sliced mushrooms, or whatever else sounds good.*
Put all above ingredients in a crock pot on low for 8 - 10 hours.

Combine in separate bowl:
1 pint whipping cream
3 eggs
1-2 c. parmesan cheese
Pour in crock pot for last hour of cooking.

Serve over Fettuccini.

Chimichangas

2&1/2 lbs. roast (chuck beef or pork; i used beef)
1 t garlic salt
1 t salt
1 t pepper
1 c beef stock
2 T shortening
1 large onion, chopped
1/2 of a 4 oz. can chopped green chilies
8 oz. bottle green salsa
2 T flour
1/2 t ground cumin
Tortillas
any toppings you want

Place roast in slow cooker; sprinkle garlic salt, pepper, & salt over the roast. Pour beef stock over roast, cover & cook on high 5-6 hours. Remove meat, cool, shred, and reserve juices.Melt shortening in large pan. Add onions and chilies. Sauté one minute. Add salsa, flour, and cumin. Cook one minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook five minutes until thick. Cool slightly. Put meat mixture in tortillas & roll 'em up. You can fry them in oil or just grill them in a pan w/Pam. Top with lettuce, tomatoes, cheese, sour cream, guacamole, etc. Feeds 8-10. You can freeze any leftover mixture up to six months.

Tasty Pork Tenderloin

1&1/2 lb. pork tenderloin
1 16 oz. can jellied or whole berry cranberry sauce
1 12 oz. bottle chili sauce
2 T. brown sugar
2 cloves garlic, minced
5 c. cooked rice

Place tenderloin in slow cooker. Mix both sauces, brown sugar & garlic together and pour over. Cook on high 4-5 hours, and then on low for 3-4 more hours. Serve over rice.

I hope you enjoy them as much as I did!