Chicken and Red Potatoes

Okay, I'm on a slow cooker kick.  It's been a busy week, and I needed recipes that worked for me while I was gone.  I really like this dish, but if the chicken cooks too long, it gets a little dry.  However, the broth/gravy that cooks with it, solves that problem nicely.  This dish is a winner in my house!

4 boneless chicken breasts

3 T flour

2 T oil

4 red potatoes, quartered

2 c baby carrots, halved lengthwise

1 can diced chilies

1 (4 oz) can mushrooms, drained

1 can cream of onion soup

1/4 c milk

1/2 t chicken seasoning

1/4 t salt

1/4 t pepper

Place flour in plastic bag.  Add chicken, one piece at a time, and shake to coat.  Brown chicken in oil in a skillet.  Meanwhile, place the carrots, potatoes, mushrooms and chilies in a greased crockpot.  In a small bowl, combine the remaining ingredients.  Pour half of the mix over the veggies.  Add chicken to the slow cooker; top with remaining soup mixture.  Cover and cook on low for about 4 hours, or until chicken is done and veggies are tender.  Enjoy!

Creamy Cheesy Mashed Potatoes

These are not your diet potatoes, so of course, they're yummy!

When your ingredients are these . . .

count on Comfort!

2 lbs potatoes

2/4 c evaporated milk

1/4 c butter

1 c shredded Cheddar cheese

salt and pepper, to taste

Place peeled and cubed potatoes in large saucepan. Cover with water; bring to boil. Cook over medium-high heat for 15 - 20 minutes or until tender; drain. Return to saucepan; add evaporated milk and butter. Beat with mixer until smooth. Stir in cheese and season.

I found this recipe on allrecipes.com. They suggested adding green onion and/or bacon for more flavor. We topped our individual servings with green onions (well, the adults in the family did), and they were even better!

Baked Sweet Potato Fries

I lost my favorite recipe awhile ago, so I was glad to find a similar one from Paula Deen. We enjoy these!

House seasoning:
1 c salt
1/4 c black pepper
1/4 c black pepper

Mix ingredients and store in an airtight container for up to 6 months.

olive oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4" long slices, then 1/4" wide strips
1/2 t paprika

Preheat oven to 450 degrees. Line a sheet tray with parchment (or spray with Pam). In a large bowl, toss sweet potatoes with just enough oil to coat. Sprinkle with 1 Tablespoon of House Seasoning and the paprika. Spread potatoes in a single layer on baking sheet. Bake until they are tender and golden brown, turning occasionally, about 20 minutes.