Slow Cooker Salsa Swiss Steak

Makes 5 servings

2 tsp. oil
1 1/2 lbs. boneless beef top round steak, trimmed of fat, cut into 5 pcs.
1/2 tsp. Salt

1/4 tsp. Pepper

1 med. onion, halved lengthwise, sliced

1/2 med. green bell pepper, cut into bite-size strips

1 (10 3/4 oz.) can condensed cream of mushroom soup

3/4 cup thick and chunky salsa


Heat oil in large skillet over med.-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet, cook 4-6 min. or until well browned, turning once. Transfer steak to a 4-6 qt. slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak. Cover; cook on LOW for 8-10 hrs.

Remove steak pieces from slow cooker; place on serving platter. Stir sauce well and serve with steak.

Sausage and Sauerkraut Dinner

Makes 4 servings



6 small red potatoes, unpeeled, quartered

8 fresh baby carrots, cut into 1/4" slices

1 med. onion, cut into thin wedges

1 Tbs. brown sugar

1 Tbs. spicy brown mustard

1 tsp. caraway seeds

1 (15 oz) can sauerkraut

1 LB fully cooked turkey kielbasa, cut into 1" slices



In 3 1/2-4 qt slow cooker, combine potatoes, carrots, and onion. In medium bowl, combine brown sugar, mustard, and caraway seed - mix well. Stir in sauerkraut and kielbasa. Spoon this mixture over vegetables in cooker. Cover, cook on LOW for at least 8 hours.

Crockpot Salsa Chicken

1 lb. boneless, skinless chicken breasts

1 jar salsa

2 Tbs. Flour


Layer chicken and salsa in crockpot ending with salsa. Cook on low 10-12 hours. When ready to serve, turn crockpot to high and stir in 2 Tablespoons of flour. Cook until thickened.If you have leftovers, shred chicken and put it in a lowfat flour tortilla with fat free sour cream and fat free shredded cheese.

Chicken Pepper & Mushroom sauce skillet

Tyson Diced Chicken (3pp)
Frozen Green & Red Pepper with Onion
Fresh sliced Mushrooms
Lite Soy sauce
Pepper
Garlic powder
1/2 cup FF cream of chicken soup

Instructions
Add the chicken to the iron skillet. Pepper the chicken. Cook for a few minutes before adding the peppers, onions and mushrooms. Dash or two of Lite Soy sauce.
Cook until veggies start to get tender, stir often. Mean while mix 1/2 cup of ff cream of chicken soup with a splash of skim milk or water, thin down and once veggies and chicken are tender add to the skillet. Stir and simmer a few minutes. makes a nice brown gravy mushroom sauce.

Fast to make.

I also heated up a can of green beans in the microwave with salt, pepper & onion. then removed everything from skillet and cooked the green beans for about 5 or 10 minutes. Made enough for dinner and lunch the next day.